With her debut cookbook, “I Love You,” the Hollywood star pays tribute to the women who opened the world to her through cooking
When Pamela Anderson was a little girl — maybe 6, maybe 7, maybe even 8, she honestly can’t remember — she had her culinary awakening over, of all things, a salad.
That salad opened up an entirely new dimension to Anderson. “That food doesn’t just come from a grocery store, vegetables don’t just come out of a can — I think that was a big realization for me,” she said., the Hollywood icon’s debut cookbook. Its plant-based recipes trade on her longtime animal-rights activism: She folds ribbons of mint leaves into pockets of pierogi dough with potatoes and peas, frying them gently in pools of plant butter until their bellies turn golden.
Things have changed now — the faces she once associated with the island are gone. A few days before our initial conversation, she received word that her onetime neighbor Mrs. Atkinson — the woman who opened the world to her through cooking — had died. The two hadn’t spoken in decades, but a wave of sadness washed over Anderson when she relayed this news. She wrote the cookbook, in part, to pay tribute to women like Mrs.
Chef and restaurateur Nancy Silverton wasn’t sure what to expect when Anderson — this “very visible, very photographable, iconic television personality,” as she put it in a call — invited her to film a segment of her cooking show. Silverton has known her fair share of celebrities who’ve muscled into the lucrative food television space and “were just riding on the laurels of their success,” she said, but are clueless and incompetent in the kitchen.
A sobering encounter around the time she was 6 solidified her compassion for animal life. Her father, who hunted as a hobby, had a pump house that was off-limits to young Pamela. One day, she peered inside to find a muscular, decapitated deer suspended upside down, its lifeless head resting on a blood-soaked stump nearby. “When I realized that was meat, I thought, ‘I can’t do that,’” she remembered.
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