Jamie Foxx dishes on his new recipe book

"It's all in there," says Foxx, by phone from his second home in Trenton NJ. "My whole approach to the culinary experience, anything and everything you could ever think about eating - I've fried it, fricasseed it, canned it, creamed it, braised it, broiled it, strained, steamed and stewed it. My Danish apple bars are lighter than the air you're breathing right now. I make a meat loaf with carrots and mushrooms that'll pull your pants right down.

"Ever had Hloupchee? That's cabbage rolls. Genuine thing, dude. I can make you a salmon bisque that's like I rowed you out in the middle of the Atlantic and tossed your ass overboard."

Foxx has been building his culinary repertoire since the age of six. "We didn't have a double boiler, so my ma had to stack two saucepans on top of each other. It didn't matter. Her beets in orange sauce was better than divine, know what I'm sayin'? And it was at her feet that I picked up the puzzle pieces, like how the base of a square is the most important part. You use that cheap baking powder from the Overwaitea's or wherever, you're not gonna get that good structure. Things like that.

"Just for instance, take the simple juxtaposition of onions and eggs. There's a million ways to do eggs, right? Well for every way to do eggs, there's ten ways to do an onion. How many ways is that?"

Foxx lets the pause build. I punch the "number lock" key on my keyboard and wait patiently.

"That's ten million. Diced, ringed, carmelized or raw, and everything else - and with just those two simple things right there, you could do anything. And I mean to. Before my time on this planet is up, if I really apply myself - and I do mean to, like I said - I might just have eggs and onions figured out."

What does Foxx think of the new breed of television-friendly chefs like Jamie Oliver and Nigella Lawson?

"Room for everybody, man. All I'm doing is having my thing too."

Does he have plans for a similarly-styled cooking show?

"I do have a great idea for getting some of my best people to have guest spots, like Pacino, for instance, has a smokehouse in Maryland, and his sausages are just nuts, you know? Or Kanye's beef stroganoff, there'd be a place for that. Just my friends hangin' with me, doing our cuisine."

Foxx's book, Doing It Right... in the Kitchen, will be available from Random House in early March. Foxx's porno Hott Freaks is available now.