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playing] we're back with martha stewart on this edition of larry king live. we go to nashville, tennessee. hello. my question is, what do you feel is the biggest misconception the public has about you? i think that there have been so many misrepresentations of me. what's the biggest misconception? meanie. meanie. i'm a softie. there is no media personality, businesswoman, celebrity chef like her. there is all this fear, and loathing, and anger, which is directed to you. i find it amongst my own friends, either they worship you or they say, that woman makes me crazy. when you think of...

Luxurious sleeping compartments, a bar car with liveried attendants. >> david: when you look at the menus of all -- all the -- what how people used to eat on trains, that's all inspiration of how we cook in the restaurant. you know? >> anthony: casserole with sweetbreads and fresh peas with béarnaise sauce. roast leg of lamb, currant jelly. >> fred: very nice pictures in the book -- the dining by train book -- of a guy holding the turkey, cutting the turkey. >> anthony: right. >> fred: when you order a drink -- >> anthony: right. >> fred: -- it comes from a bottle made out of glass into a gla...

[ anthony laughs ] >> anthony: books, printed ephemera, collectibles. fred retains an enduring love for the great iron horses that still take passengers across the frozen land he calls home. but it's something more than just nostalgia. it's also an appreciation for a dying art. >> fred: i mean, it's like the old cruise ships or -- you transport your comfort, you know? >> anthony: in those halcyon days of cross-country rail, there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. >> david: when you look at the menus of all -- all the -- what how peopl...

Sweetbreads and fresh peas with béarnaise sauce. roast leg of lamb, currant jelly. >> fred: very nice pictures in the book -- the dining by train book -- of a guy holding the turkey, cutting the turkey. >> anthony: right. >> fred: when you order a drink -- >> anthony: right. >> fred: -- it comes from a bottle made out of glass into a glass made out of glass. >> anthony: right. >> fred: which is kind of cool in our day and age. >> anthony: it comes back to service, doesn't it? >> fred: yeah. >> anthony: oh, thank you. we are presented with a perfectly serviceable omelet. there may no longer be...

Fred retains an enduring love for the great iron horses that still take passengers across the frozen land he calls home. but it's something more than just nostalgia. it's also an appreciation for a dying art. >> fred: i mean, it's like the old cruise ships or -- you transport your comfort, you know? >> anthony: in those halcyon days of cross-country rail, there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. >> david: when you look at the menus of all -- all the -- what how people used to eat on trains, that's all inspiration of how we cook in the ...