My newest cookbook, New South Grilling (Hyperion, $29.95), had its national release last week. Since I am the newspaper’s food writer, the duty falls to me cover the book’s release. Therefore I will interview myself.

Columnist Robert: Good morning, Robert. Thanks for taking time out of your busy schedule to visit with me.

Author Robert: It’s my pleasure, Robert. Actually, I was getting a little bored sitting here watching you do all of the typing.

Columnist Robert: Don’t you think it’s tacky, tasteless, narcissistic, and egotistical to promote your own personal projects in your column.

Author Robert: Yes. But it’s your column. You’re the one asking the questions.

Columnist Robert: Tell me about your new cookbook.

Author Robert: I’d love to. The book is entitled New South Grilling (Hyperion, $29.95). It’s my seventh book in six years. I believe it’s my best pure cookbook, so far. It has over 130 recipes and 82 color photographs.

Columnist Robert: Is this your first book with food photography?

Author Robert: Yes. My publisher sent a professional from New York. His name is Joey DeLeo, and we spent two weeks shooting all of the photographs for the book. He did a great job.

Columnist Robert: The photographs are great.

Author Robert: I know. The recipes are even better.

Columnist Robert: I don’t want to feed your already overinflated ego, but didn’t you act as the food stylist for the food photographs?

Author Robert: Yes, and thanks for slyly slipping that one in. My publisher asked me to be the food stylist. It was tedious at first. After the third day, I started to get the hang of it, and eventually had a blast. I look forward to doing it again.

Columnist Robert: What makes this book different than other grilling books?

Author Robert: That’s a leading question.