Episodios
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This week, Lara Gilmore joins me to discuss Slow Food, Fast Cars, the latest book from her and her husband, chef Mossimo Bottura.
The book tells the storyâthrough photography, essays, and of course recipesâof Casa Maria Luigia, the boutique inn (albergo) opened by Lara and Mossimo in 2019. Once here, a restored 18th-century villa offers a dozen guest rooms, uniquely decorated with art from Lara & Massimoâs personal collection.
From there, the property unfolds: meticulously landscaped orchards and vegetable gardens supply the casual kitchen, led by Osteria Francescana alum Jessica Rosaval, and the on-site restaurant, Francescana at Maria Luigia, where Rosaval and team offer a nightly tasting menu showcasing nine of Massimoâs most iconic dishes. Nearby is the âplayground,â where youâll find a pool table, a gym, and most visibly Massimoâs collection of cars and motorcycles.
And Casa Maria Luicia breathes the region, down to every detail: guests staying on the property will find hunks of Parmigiano Reggiano and bottles of Lambrusco greeting them in their rooms.
This dichotomy of fast/slow appears often in Massimoâs work. Perhaps most known is his dish, Five Ages of Parmigiano Reggiano, which has been an evolving presence at Osteria Francescana for decades. âItâs about celebrating the slow passing of time,â he tells Forbes, âwith a fast and contemporary mind.â
In Slow Food, Fast Cars, youâll find recipes like:
Gnocco Fritto, the classic Emilian fried dough, in this case topped with mortadella, whipped ricotta, and extra-aged balsamic vinegar. (âOnce you join the fraternity of gnocco fritto,â the authors write, âit is very hard to turn back.â)
Smoked Beef Short Rib, a less traditional way of addressing the short rib cute in Modena, but one that at Casa Maria Luigia is paired with a sauce built from smoked fresh apricots and marigold vinegar.
Tiramisu, an âuntouchable classicâ that the team serves in small, individual-sized glass jars to guests.
An ML Pantry section that offers infused waters (Fennel Water!), preserved fruits (Amarena Jam!), and other conserves, oils, vinegar, liqueurs, and salts.
đïž | We had a great chat with Laraâand of course, we put her to the test in our signature culinary game! Find this episode here on Substack and anywhere you get your podcasts.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Episode 166: James Park
This week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.
James is a seasoned recipe developer and food writer who has been published in outlets including Eater, Food52, BuzzFeed, and Chowhound. After moving from Korea to the American South when he was 13, James began to navigate two cultural identities and continued to turn to food as a medium.
And unless youâve been living under a rock, you know chili crisp has been having a ~moment~ in the United States. While the condiment has become trendy in the US, its roots are deep in Asia and became a more steady consumer product when Lao Gan Ma began producing containers of chile crisp in Chinaâs Guizhou province in the late 1990s. A slew of American brands have emerged with chili crisps and chili crisp-inspired products, with Cathy Erway chronicling the âcult of spicy chile crispâ for TASTE. Just this month, David Changâs Momofuku brand drove chili crisp headlines after going after (and then backing off) companies using their trademarked term âchili crunch.â
So when James went to write his first cookbook and narrowed his focus on chili crisp, it was in sync with the zeitgeist. Though he considers himself an âunofficial chili crisp ambassador,â James didnât discover the condiment until later in life, which allowed him to see how he could incorporate it into recipes in creative and unexpected ways.
âChili crisp opened the door of connections with other Asian cultures for me,â James writes in Chili Crisp. âThe more I tasted chili crisp, the more I appreciated it and was proud to be a part of it. It even became my pickup line when making new friends. Do you know about chili crisp? Do you like chili crisp? What's your favorite way of enjoying it? Do you want to try my chili crisp?â
In Chili Crisp, James presents recipes like:
* Kimchi Quesadilla with Chili Crisp
* Savory Morning Oats with Jammy Eggs and Pork Floss
* Chili Crisp Bucatini Carbonara
* Beef Short Ribs Ragu
* Fiery Spaghetti and Meatballs
* Chili Crisp Biscuits with Honey-Butter Glaze
* Chili Crisp Ice Cream Two Ways
* And more!
Weâve got a great chat with Jamesâand of course, we put him to the test in our signature culinary game! Find this episode anywhere you podcast.
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park
If you already love chili crisp, this book is for you. If you're new to it, this book is for you. With more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey.
Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
¿Faltan episodios?
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Well, hello there! Itâs been a minute. The Salt + Spine team has been busy taking some much-needed restâand, of course, planning for an inspiring year ahead. Whatâs in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you wonât find anywhere else. But thereâs more brewing. Big stuff! I canât spill all the beans yetâbut stay tuned for a cookbook loverâs dream, coming this summer. Woo!
I hope your 2024 is off to an excellent start. Can you believe weâre already six weeks in? I blinked and itâs Valentineâs Day. And now, Iâm so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine.
By the way⊠Itâs a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too.
Before we get to this episodeâŠ
đ§ What Iâm Listening To
* Absolutely loving this new mini-series from Sohla El-Waylly and Ham El-Waylly in collaboration with The Sporkful team. Episode 1 starts with murder and ends with tamale-inspired soup. Start at the beginning. (Psst, stay tuned for my chat with Sohla soon, too!)
đ What Iâm Reading
* Lots of (very, very deserved) love for The Zuni Cafe Cookbook lately in Eater and TASTE. If you write about TZCC, I will read it.
* I just finished Less and, whew, adored it. Iâm late to the party, and it sat on my shelf for several years. But I picked it up recently and couldnât put it down. I also just finished the behemoth Wellness by Nathan Hill (whoâs both an alum of my university and of my college newspaper!) Loved his first novel, The Nix, and Wellness was just as captivating and satisfying.
Episode 165: The State of California Cuisine with Reem Assil, Tanya Holland & Sara Calvosa Olson
Alright, weâve got some fun conversations in store this season, and weâre starting by letting you into one of our recent, incredible live events. A hearty crowd joined us in the fall at the stunning Mill Valley Public Library, nestled in a great forest of California redwoods, for a chat we called âThe State of California Cuisine.â
A lofty title, I know! But we knew just who could bring the modern, representative views of whatâs happening in Cali cuisine today: our friends Sara Calvosa Olson, Tanya Holland, and Reem Assil.
* Sara is a Karuk home cook whose first cookbook, ChĂmi Nuâam: Native California Foodways for the Contemporary Kitchen, âreimagines some of the oldest foods in California for home cooks today.â Think: acorn crepes, blackberry braised smoked salmon, wild boar pozole, peppernut mole chicken. Sara bills the book as an âaccessible entry for people beginning their journey toward a decolonized diet.â
* Tanya is the award-winning chef and restauranteur behind Oaklandâs beloved Brown Sugar Kitchen (no current brick & mortar location), and a well-known culinary personality. Today, the âTop Chefâ alumna chairs the James Beard Foundationâs Awards Committee (and sits on the foundationâs Board of Trustees). Her third cookbook, Tanya Holland's California Soul: Recipes from a Culinary Journey West, showcases 80 seasonal recipes rooted in the âkey ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food.â Alongside recipes, Tanya shares stories of Black Californian food-makers, from farmers to coffee roasters.
* Reem is a Palestinian-Syrian chef-activist based in Oakland, CA, who spent a decade as a labor and community organizer before turning to restaurants and opening Reemâs California. Reem brings her social justice lens to the restaurant industry, pushing for more just economic and labor practices. The La Cocina alumnaâs debut cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora, âshares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast.â
Weâve got a great chat with a lively, engaged live audience. And of course, with these three incredible cooks in one room, we had to put them all to the test in our signature culinary game! Enjoy.
We đ local bookstores. Pick up your copy of these books via Bookshop:
Coming up this week: Paid subscribers to Salt + Spine will receive three recipes from this weekâs featured books:
Salt + Spine is supported by listeners like you. For this weekâs recipeâplus exclusive content and hundreds of other featured recipesâbecome a paid subscriber today.
This Weekâs New Cookbook Releases
Catching up with 2024 books here, so these include January releases, too!
* Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson
* The Farm Table by Julius Roberts
* Cool Food: Erasing Your Carbon Footprint One Bite at a Time by Robert Downey Jr. and Thomas Kostigen
* 5 Ingredients Mediterranean: Simple Incredible Food by Jamie Oliver
* Eat More Plants: A Chefâs Journal by Daniel Humm
* 15 Minute Meals: Truly Quick Recipes that Donât Taste Like Shortcuts by Ali Rosen
* Come Hungry: Salads, Meals, and Sweets for People Who Live to Eat by Melissa Ben-Ishay
* Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kate Ashmore
* The Complete Beans and Grains Cookbook: A Comprehensive Guide with 400+ Recipes by America's Test Kitchen
* AprĂšs Ski: 100 Cozy Drinks to Warm Up Your Winter by Cider Mill Press
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did?
By the way: Iâm so thankful for all of you, the Salt + Spine community. After six years, itâs incredible to continue to hear from you allâwhat youâre cooking, something in our interviews that stood out to you, and getting the chance to meet you at our events and live shows.
đȘ COOKIE SWAP!
Speaking of events⊠our annual Cookie Swap is just around the corner! For those of you in the Bay Area, I look forward to seeing you on December 10 for cookie demos, cookie sampling, glasses of bubbles, and of course swapping your baked goods with others! Itâs always a blast. As in prior years, this event supports our friends at La Cocina and tickets are available here.
đ§ What Iâm Listening To
* Itâs that time of year and Iâm thrilled to for the fifth year to join my friends Stacie & Meghan at Didnât I Just Feed You to share some of my favorite cookbooks of the year. Give it a listen here!
đ What Iâm Reading
* Mayukh Senâs wonderful profile of Madhur Jaffrey, 50 years after An Invitation to Indian Cooking was published. Knopf reissued the book, one of 20 sheâs written, this year. âYouâd be mistaken if you were to perceive Jaffrey, now 90, primarily as a cookbook author. âIâm an actress,â she stated matter-of-factly. âAnd I do parts. One of the parts is playing a food writer.ââ Read more in The Washington Post.
* I love a Cuban sandwich. The New York Times offers an illustrated history looking at the sandwichâs origins.
đł What Iâm Cooking
* Nothing to report this week! Finally wrapping up on Thanksgiving leftovers and lots of meals out. A deserved break from cooking after last week.
Hey there, do you love Salt + Spine? Weâd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:
Episode 164: Dan Pelosi
In this weekâs episode, Dan Pelosi and I discuss:
* His path to âGrossy Pelosi,â from cooking alongside his family as a kid (yuck cakes!) to how his background in design and marketing set the stage for his pivot to working in food full time,
* How his viral recipesâvodka sawceâtake off and whether heâs tired of making them,
* Why he declines potluck dinner party invites and what he asks guests to bring when heâs in control of the menu.
Plus, as always, we put Dan to the test in our signature culinary game.
Let's Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi
GrossyPelosi is your best friend in the kitchen--actually, he's family.
In his debut cookbook, larger-than-life personality Dan Pelosi offers up a warm hug of home cooking, sharing both comfort food and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratch--but all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly. Read how Bimpy (the 100-year-old grandpa the internet loves to love!) smuggled homemade subs into Yankee Stadium, then craft your ultimate Big Italian Sandwich. Relive the memory of Dan learning how to make his friend's mom's stuffed chicken cutlets in their Jersey Shore house (and getting himself adopted into their family), then level up with Prosciutto & Mozzarella-Stuffed Chicken Parm. Learn how Dan's mom would spring him out of school before the final bell (just to preheat the oven), then make your own Early Dismissal Pot Roast. And rewind to the beginning of Dan's relationship with his boyfriend, Gus, then recreate the Zabaglione (and the romantic Cheesecake Factory ambiance) that inspired their first "I love you."
We đ local bookstores. Pick up your copy of Letâs Eat here:
This week, paid subscribers will receive two featured recipes from Danâs Letâs Eatâthe classic Italian Holiday Cookies with âan elusive and unique flavor profile thatâs somewhat hard to nail down,â and a crowd-pleasing Baked Brie Bread Bowl thatâs perfectly âPeak Pinterest Mom.â
Both recipes are hitting inboxes shortly so make sure youâre subscribed today:
Salt + Spine is supported by listeners like you. For this weekâs recipeâplus exclusive content and hundreds of other featured recipesâbecome a paid subscriber today.
See you next week!
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Hi there. First today: Weâre remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrieâs work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle:
Pickâs images â vibrant and charismatic, like the photographer herself, collaborators said â have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigenâs âCravingsâ and Bay Area chef Tanya Hollandâs âCalifornia Soulâ to Andrea Nguyenâs âVietnamese Food Any Day.â Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table.
There is an ongoing GoFundMe to support Aubrieâs husband Erik and 2-year-old daughter Romy here.
đ What Iâm Reading
* Julia Moskin spent over a year working to lock in an interview with Half Baked Harvestâs Tieghan Gerard, who has become a polarizing figure in the cookbook industryâso much so that Moskin notes most of the sources she contacted wouldnât go on the record. Gerardâs early viral success built her a massive online following, and her books sell quite wellâbut, as Moskin writes, she has âalso become an unwilling lightning rod for controversy, entangled in issues that have galvanized the food world in the last decade: cultural appropriation, intellectual property, body shaming, privilege and racism.â A fascinating piece that prompts many discussion questions. Read more in the New York Times here.
đ§ What Iâm Listening To
* đ This week, I adored this conversation with Andrea Nguyen and her mother, Clara, who makes her podcast debut on The Bittman Project. Have a listen:
đł What Iâm Cooking
* đŠ Itâs almost T-Day! This year, Iâm hosting a small pre-Thanksgiving dinner party thatâs âThanksgiving-inspiredâ and built around cookbooks. A new twist and Iâm excited to share the menu with yâall soon!
Episode 163: John Finger + John Ash
This weekâs episode was recorded *live* at Hog Island Oyster Co. on the shores of Tomales Bay in Northern California. Iâm joined by Hog Island co-founder John Finger and revered chef John Ash for this conversation, which took place while our audience enjoyed a spread of dishes from the new Hog Island Book of Fish & Seafood.
In the show, we discuss:
* The history of Hog Island Oyster Co. and oyster farming in America, and the introduction of Hog Islandâs Sweetwater oysters;
* How sustainable aquaculture practices have evolved over timeâand whatâs on the horizon;
* And the wide-ranging new Hog Island cookbook, in which John Ash pulls in recipes and techniques from around the globe.
Plus, as always, we put our guests to the test in our signature culinary game!
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Chef John Ash, with a Foreword by Stuart Brioza
Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company's sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayïŹsh Ă©touïŹĂ©e, and New England clam chowder. Presenting a wide variety of cooking methods--such as steaming, roasting, grilling, pan-frying, and curing--along with illustrations for techniques like shucking oysters, opening clams, and ïŹlleting ïŹsh, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.
The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.
We đ local bookstores! Pick up your copy of The Hog Island Book of Fish & Seafood here:
This week, paid subscribers will receive two recipes from The Hog Island Book of Fish & Seafood: a perfect-for-Thanksgiving Cornbread Oyster Stuffing with Thyme and Fennel ⊠and a classic Grilled Oysters with Four Sauces (weâre talking Chipotle-Bourbon Butter! Harissa Butter! Mendocino Miso Butter!)
Salt + Spine is supported by listeners like you. For this weekâs recipeâplus exclusive content and hundreds of other featured recipesâbecome a paid subscriber today.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Hi, long time! Phew, October is always the wildest cookbook monthâitâs even officially dubbed National Cookbook Monthâand weâve been a bit quiet around here. With two little ones running around the house, germs have been rampant, and my voice just hasnât been cooperating. So weâre catching back after falling a bit behind on our fall release schedule and thrilled to share todayâs chat with Hetty Lui McKinnon with all of you.
And now, somehow, itâs Oct. 31 - Halloween! Iâm a sucker for anything fall. Weâre in a judgment-free zone, of course, so Iâll readily admit that Iâm happily ordering pumpkin-spiced lattes. I made chili as soon as the temps dipped a bit after our recent heat wave. I broke out my extra warm sweaters, put them away (see: heat wave), and broke them out again.
Tonight, Iâm making a big batch of Eric Kimâs Creamy Baked Macaroni and Cheese, which keeps it simple with cheddar and Velveeta. It feels equal parts crowd-pleasing (weâre talking actual toddlers here) and nostalgic. (Usually, for holidays, Martha Stewartâs baked mac is my trusted go-to.)
Ah, and costumes. How fitting that weâre talking with Australia-born Hetty today as my family prepares to transform into the animated, hilarious Australian sheepdog family of Bluey, Bingo, Chili, and yours truly, Bandit. Wish us luck on the trick-or-treat streets!
đ What Iâm Reading
* Kristin Jensen writes about the publication of Butter Boy, the new cookbook from Paul Flynn, âthe beloved chef at the Tannery in Waterford and the Irish Times food writer,â wondering: Is a cookbook without photos so retro it's radical?
đ§ What Iâm Listening To
* Self-promo: I was so honored to share the origin story of Salt + Spine on the Everything Cookbooks podcast with friends of the show Kate Leahy, Molly Stevens, and Kristin Donnelly. This trio (plus fourth co-host Andrea Nguyen) really ask great questions and it made for a fun and engaging chat. Listen here or wherever you podcast!
đł What Iâm Cooking
* You already know the Halloween menu: Creamy Baked Macaroni and Cheese by Eric Kim [New York Times]
Episode 162: Hetty Lui McKinnon
In this weekâs episode, Hetty Lui McKinnon and I discuss:
* The loss of her father when she was a teenager, and the impact his passing had on her relationship with her family and with food. âAs a child,â Hetty writes in Tenderheart, âI didnât see living among cartons of fresh produce as anything but normal. ⊠My memories of my father are suspended in time, a disrupted dream without an ending. Every memory I have of him is through the lens of a child. He was tenderheartedâgenerous, caring, affectionate, kind, and playful.â
* Her path to writing Tenderheart, her fourth and most personal book to date. Hetty first wrote about her fatherâs passing in an essay for Peddler, her self-published journal on food and culture.
* How Hetty approaches recipe development and her âdeep obsessionâ with vegetables, which leads to recipes in Tenderheart like Cabbage Carbonara-ish, Chocolate-Eggplant Brownies, Tingly âCacio e Pepeâ Snow Peas with Rice Noodles, Lazy Butternut Squash Tiramisu, andâon of my new favorite lunchesâan egg salad in which Hetty swaps out the egg for roasted Brussel sprouts. Genius! (By the way, in addition to Hettyâs cookbooks, she publishes recipes regularly with The New York Times and on her Substack, To Vegetables, With Love .)
* Plus, as always, we put Hetty to the test in our signature culinary game!
For more great listening, our 2021 episode with Hetty is here:
Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnon
Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.
We đ local bookstores. Pick up your copy of Hettyâs Tenderheart here:
Hettyâs previous cookbooks include Neighborhood, Community, Family, and To Asia, With Love.
This week, paid subscribers will receive two featured recipes from Hettyâs Tenderheartâa stunning eggplant dish that gets a classic char siu treatment, and a âcarrot-laden ramenâ that draws on the smell-memory of satay. These are dropping on Thursday, along with an excerpt of Hetty reading from Tenderheart.
Salt + Spine is supported by listeners like you. For this weekâs recipesâplus exclusive content and hundreds of other featured recipesâbecome a paid subscriber today.
This Weekâs New Cookbook Releases
* Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly
* Big Heart, Little Stove by Erin French
* Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung
* Hungry As Hell by Michelle Davis + Matt Holloway
* Preserved: Condiments Darra Goldstein, Richard Martin, Cortney Burns
* Preserved: Fruit Darra Goldstein, Richard Martin, Cortney Burns
Psst, we were quiet the past couple of weeks, so catching up on a bunch of other new releases I hope you didnât miss!
* Just Eat by Jessie James Decker
* More is More: Get Loose in the Kitchen by Molly Baz
* Rintaro: Food and Stories from a Japanese Izakaya in California by Sylvan Mishima Brackett
* The Global Pantry Cookbook by Ann Taylor Pittman + Scott Mowbray
* Chocolate All Day by Steve Hodge
* Fish Butchery: Mastering the Catch, Cut, and Craft by Josh Niland
* Joshua Weissman: Texture Over Taste by Joshua Weissman
* Let's Bake Bread! by Bonnie Ohara
* Let's Eat Paris! by François-Régis Gaudry
* The Encyclopedia of Cocktails by Robert Simonson
* ScheckEatsâCooking Smarter: Friendly Recipes with a Side of Science by Jeremy Scheck
* Basics with Babish: Recipes for Screwing Up, Trying Again, and Hitting It Out of the Park by Andrew Rea
* Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals by Rose Wilde
* Make It Japanese: Simple Recipes for Everyone by Rie McClenny
* Maman & Me: Recipes from Our Iranian American Family by Roya Shariat
* My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora by Yewande Komolafe
* Polishâd: Modern Vegetarian Cooking from Global Poland by Michal Korkosz
* The Chutney Life: 100 Easy-to-Make Indian-Inspired Recipes by Palak Patel
* Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Hi there, happy Thursday! Weâve got a great chat with Smitten Kitchen herself (aka Deb Perelman) this week, so letâs cut right to it:
Episode 161: Deb Perelman
In this weekâs episode, deb perelman of the smitten kitchen digest and I discuss:
* Her initial foray into bloggingâfrom her short stint chronicling her dating life in New York City and shifting the focus to cooking;
* How she approaches cookbook writing, from her initial reluctance to write a cookbook to what makes âkeeper recipes;â
* Where she finds inspiration, including which cookbooks she turns to.
Plus, as always, we put Deb to the test in our signature culinary game.
Hey there, do you love Salt + Spine? Weâd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:
Smitten Kitchen Keepers: New Classics For Your Forever Files by Deb Perelman
In her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Deb Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.
What's a keeper?
* a full-crunch cucumber salad you'll want to make over and over again for lunch
* a tomato and corn cobbler that tastes like summer sunshine
* an epic deep-dish broccoli cheddar quiche that even quiche skeptics love
* a slow-roasted chicken on a bed of unapologetically schmaltzy croutons
* a butterscotched apple crisp that will ruin you for all others
* perfect spaghetti and meatballs, better than ever
* Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the years
These are the fail-safe, satisfying recipes you'll rely on for years to come--from Perelman's forever files to yours.
We đ local bookstores. Pick up your copy of Smitten Kitchen Keepers here:
This week, paid subscribers will receive a recipe for Ginger Garlic Chicken Noodle Soup, the first recipe she worked on for this book and âthe definition of a keeper.â
Salt + Spine is supported by listeners like you. For this weekâs recipeâplus exclusive content and hundreds of other featured recipesâbecome a paid subscriber today.
New Cookbook Releases*
*from this week and last week, as weâre behind! đ
* The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch by Elizabeth Poett
* Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers by Tiffani Thiessen
* The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen by Jing Gao
* Always Hungry! by Laurent Degenais
* Sohn-mat: Recipes and Flavors of Korean Home Cooking by Monica Lee and Tien Nguyen
* Jacques PĂ©pin Cooking My Way: Recipes and Techniques for Economical Cooking by Jacques PĂ©pin
* The Secret of Cooking: Recipes for an Easier Life in the Kitchen by Bee Wilson
* Seafood Simple by Eric Ripert
* Lidia's From Our Family Table to Yours: More Than 100 Recipes Made with Love for All Occasions by Lidia Bastianich
* The Korean Cookbook by Junghyun Park and Jungyoon Choi
* Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden by Nichole Accettola
* Unwind: A Devotional Cookbook for the Harried and Hungry by Aarti Sequeira
* The Lula Cafe Cookbook: Collected Recipes and Stories by Jason Hammel
* Zingerman's Bakehouse Celebrate Every Day: A Year's Worth of Favorite Recipes for Festive Occasions, Big and Small by Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia
* A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm by Matt Hranek
* Slow Drinks by Danny Childs
* Signature Cocktails by Amanda Schuster
* The Chocolate Chip Cookie Book: Classic, Creative, and Must-Try Recipes for Every Kitchen by Katie Jacobs
* Now & Then: A Collection of Recipes for Always by Tessa Kiros
* Natasha's Kitchen: 100+ Easy Family-Favorite Recipes You'll Make Again and Again by Natasha Kravchuk
* LatinĂsimo: Home Recipes from the Twenty-One Countries of Latin America by Sandra A. Gutierrez
* Familia: 125 Foolproof Mexican Recipes to Feed Your People by Marcela Valladolid
* Cooking: Simply and Well, for One or Many by Jeremy Lee
* Diner: Day for Night by Andrew Tarlow
* Cook Clever: One Chop, No Waste, All Taste by Shivi Ramoutar
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Happy Friday folks! This weekâs episode is a wee bit late because itâs a live show (!!!) which means the audio gave us a slight technical run-around. But itâs a fun one, for sure, in which we chat with Katie Parla in front of a live audience at our beloved Omnivore Books in San Francisco.
First â last week, I shared the New York Times profile of B. Dylan Hollis, and this week the NYT is back (via Salt + Spine friend Priya Krishna) with a full feature on TikTok stars and how theyâre changing the name of the cookbook game. â[Hollis] is one of several TikTok creators, many of them with little or no professional cooking experience, who have gone from tinkering in their home kitchens to topping best-seller lists in a remarkably short time. In the process, theyâve shot a jolt of energy into a sagging cookbook market.â
Now, letâs head to ItalyâŠ
* Hey there, do you love Salt + Spine? Weâd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:
Episode 160: Katie Parla
In this weekâs episode, Katie joined me in front of an audience at Omnivore Books in San Francisco to discuss:
* The cuisines of Italyâs islandsâwhich involve less fish and seafood than you might think;
* Her decision to self-publish her latest cookbook, Food of the Italian Islandsâand why sheâll keep self-publishing in the future;
* What she wishes she knew when she first moved to Italy 20 years ago.
Plus, as always, we put Katie to the test in our signature culinary game.
Food of the Italian Islands by Katie Parla
A transportive cookbook inviting readers through Sicily, Sardinia, and Italyâs lesser-known island destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Katie Parla will take you through the streets of Palermo where her great-grandfather was born, across the caper fields of volcanic Pantelleria, into the kitchens of Sardinia for lessons in ornate pasta making, and to the pristine waters of Ponza to dive for sea urchins. And no island adventure with Katie would be complete without a jaunt through the Venetian lagoon on her fishing boat Laura!
But Food of the Italian Islands isnât just an island journey with your favorite Jersey girl. There are also over 85 recipes, both original and reimagined, that showcase the allure of the islands, including pane frattau featuring Sardiniaâs beloved flatbread; bigoli in salsa, a party pasta popular in Venice; coniglio allâischitana, braised rabbIt in the style of Ischia; torta caprese, Capriâs flourless chocolate-almond cake; and an array of pesto sauces from Pantelleria, Trapani, Linsoa, and Carloforte that will have you asking, âpesto genovese who?â
We đ local bookstores. Pick up your copy of Katieâs latest book here:
This week, paid subscribers will receive a recipe for Pesto Pantesco, the regional recipe from the island of Pantelleria, a speck south of Sicily, which employs tomatoes and the âwonderful, savory flavor of Pantelleriaâs most famous export, salted capers.â Yum!
Salt + Spine is supported by listeners like you. For this weekâs recipeâplus exclusive content and hundreds of other featured recipesâbecome a paid subscriber today.
This Weekâs New Cookbook Releases
* Made in Taiwan: Recipes and Stories from the Island Nation by Clarissa Wei
* Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam with Lisa Katayama
* Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by Hillary Dixler Canavan
* A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts by Philip Khoury
* Crave: Bold Recipes That Make You Want Seconds by Karen Akunowicz
* Les Dames d'Escoffier New York Cookbook: Stirring the Pot by Silvia Baldini and Sharon Franke
* Gatherings: Casual-Fancy Meals to Share by Americaâs Test Kitchen
* Every Season Is Soup Season: 85+ Souper-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy by Shelly Westerhausen Worcel
* Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer by Gina Homolka and Heather K. Jones R.D.
* Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love by Jillian Harris and Tori Wesszer
See you next week!
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Hi there, fellow cookbook lover. Iâm here with great news: Weârrrreeee bacccckkkkk, baby! Season 13 (but whoâs counting?) of Salt + Spine starts right here, and weâve got an awesome line-up of conversations headed your way this fall. Plus, loads of new featured recipes, bonus content, events, and more. Weâve got Deb Perelman. Dan Pelosi. Katie Parla. Hetty McKinnon. AND MORE! Like I said, âweâre bacccccckkkk, baby!â
If youâre not yet a paid subscriber to Salt + Spine, Iâd love to extend a special offer of 20% off monthly or annual subscriptions for up to a year. Act fast - this is only valid for the first week of our new season!
A few fun things Iâve been reading latelyâŠ
* B. Dylan Hollis (if you have TikTok, youâve seen his vintage recipes) has one of the breakout cookbooks of the year with âBaking Yesteryear.â He talks to the New York Times (B. Dylan Hollis is Bananas for Vintage Self-Published Cookbooks) about his growing collection of community cookbooks:
* âCommunity cookbooks come from the church ladies and bridge clubs of the United States. They are the menus and the recipes of everyday folks. Theyâre a treasure trove of information,â Hollis said. He makes an excellent point: âYouâre not going to find Velveeta fudge in an Anthony Bourdain cookbook.â
And now, onto this weekâs show with guest Frankie Gaw:
Pssssssst. Hey there, do you love Salt + Spine? Weâd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:
Episode 159: Frankie Gaw
In this weekâs episode, Frankie and I discuss:
* How growing up in a Taiwanese-American family in Ohio shaped his relationship with food, and how he felt pulled toward a career in food media while working in tech,
* The loss of Frankieâs father, which led to a period of self-reflection that pushed Frankie to re-evaluate his priorities and purpose,
* A winding pathâthrough Skyline Chilis and his grandmotherâs recipes and a design-related career and a successful food blog and Instagramâthat ultimately led to his debut cookbook, First Generation.
Plus, as always, we put Frankie to the test in our signature culinary game.
First Generation: Recipes from My Taiwanese-American Home by Frankie Gaw
In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.
In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.
Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.
We đ local bookstores. Pick up your copy of Frankieâs First Generation here:
This week, paid subscribers will receive two recipes from Frankieâs First Generation: First up, his Lap Cheong Corn Dogs, âa dream pairing of cornbread batter and Chinese sausageâdestined to be together in the mind of a young Asian American kid from suburban Ohio.â Plus, Frankieâs Stir-Fried Rice Cake Bolognese. âI can trace my love of Bolognese all the way back to third grade,â Frankie writes, âwhen my best friend, who lived across the street, introduced me to what would become one of my favorite meals: SpaghettiOs with Meatballs.â
These recipes will drop into paid subscribersâ inboxes in the next 48 hours! To get these and hundreds more featured recipes, become a subscriber today.
Salt + Spine is supported by listeners like you. If you love cookbooks, what are you waiting for?
This Weekâs New Cookbook Releases
Fall is hereeeee! Itâs officially cookbook season. And hereâs what is fresh this week:
* I Could Nosh: Classic Jew-Ish Recipes Revamped for Every Day by Jake Cohen
* [đ Jake on SALT + SPINE: Jake Cohen on Jew-ish cuisine, reinventing recipes, and becoming the âgay Ina Gartenâ]
* The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope by José Andrés (Longer Tables with José Andrés), World Central Kitchen, and Sam Chapple-Sokol
* Pasta Every Day: Make It, Shape It, Sauce It, Eat It by Meryl Feinstein of pasta social club
* Simply Symon Suppers: Recipes and Menus for Every Week of the Year by Michael Symon and Douglas Trattner
* The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff
* Gohan: Everyday Japanese Cooking: Memories and Stories from My Family's Kitchen by Emiko Davies
* The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads by Fabrizia Lanza
* Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen by Ravinder Bhogal
* Pasta et Al: The Many Shapes Of A Family Tradition by Alec Morris
* Restaurant Gordon Ramsay: A Story of Excellence by Gordon Ramsey
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Episode 158: Vicky Bennison
In this weekâs episode, Vicky and I discuss:
* Growing up for several years on a farm in Kenya, where her father was working in agricultural development, and how she formed a relationship with food at an early age;
* Her nearly-decade-long project, Pasta Grannies, to document the time-honored techniques and recipes passed down through generations of nonnas, the Italian grandmothers;
* The diversity of regional pasta and cooking styles around Italy, and the stories behind these recipes;
* Her cookbooks, including her debut award-winning Pasta Grannies: The Official Cookbook that has now been translated into six languages, and her latest, Pasta Grannies: Comfort Cooking.
Plus, as always, we put Vicky to the test in our signature culinary game.
Pasta Grannies: Comfort Cooking by Vicky Bennison
"Heartwarming and deliciously comforting." - Stanley Tucci
Who better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.
We đ to support local bookstores!
This week, paid subscribers will receive two recipes from Vickyâs latest cookbook: Anna Maria's Ziti alla Genovese (Pasta with Stewed Beef from Naples) and Nini's Arancini (Sicilian Deep-Fried Rice Balls)
Salt + Spine is supported by listeners like you. For this weekâs recipesâplus exclusive content and hundreds of other featured recipesâbecome a paid subscriber today.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Episode 157: Noah Galuten
In this weekâs episode, Noah and I discuss:
* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),
* How he fell into opening up new locations of Bludsoâs BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul ⊠and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,
* The pandemic-inspired âDonât Panic Pantryâ video series, which went onto become the concept for his first solo cookbook,
* And the chefâs favorite pantry staples, including dried seaweed.
Plus, as always, we put Noah to the test in our signature culinary game.
The Donât Panic Pantry Cookbook by Noah Galuten
As the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.
Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.
We đ local bookstores. Pick up your copy of Noahâs The Donât Panic Pantry Cookbook here.
This week, paid subscribers will receive a recipe for Noahâs Vegan Minestrone with Miso Pesto, his riff on Soupe au Pistou, the âFrench classic in which a usually mild broth gets livened up at the very end with a dollop of pistou (French pesto) placed onto each bowl.â
Salt + Spine is supported by listeners like you. For this weekâs recipeâplus exclusive content and hundreds of other featured recipesâbecome a paid subscriber today.
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This week, Maren Ellingboe King joins us to #TalkCookbooks. But firstâŠ
In todayâs episode, Maren and I discuss:
* How her upbringing in the Midwest influenced her decision to pursue a career in food.
* Her work at food media outlets like Food & Wine and Sunset magazine as well as culinary events companies like Just Add Salt.
* The inspiration behind her first cookbook, Fresh Midwest, including how a collection of family recipes compelled her to tackle the project.
Plus, as always, we put Maren to the culinary test in our signature game.
We đ local bookstores. Find your copy of Marenâs Fresh Midwest at Bookshop or from Omnivore Books.
This week, paid subscribers will get two featured recipes from Marenâs Fresh MidwestâWild Rice Salad with Butternut Squash & Pomegranates and Marenâs Apple Cake. Get both with a paid subscription or a free 7-day trial.
Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
The Chat!
In todayâs episode, Danny Bowien and I discuss:
* Growing up in Oklahoma after being adopted from his birthplace of South Korea, and a lingering nostalgia for Olive Garden.
* His journey to becoming a chef, from an early job at a pizza shop to culinary school to winning the Genova Pesto World Championship.
* The process of opening Mission Chinese Food and how he handled being catapulted to a new level of fame.
* The inspiration behind his latest cookbook, Mission Vegan, and some of the ways his culinary repertoire has evolved in recent years.
Plus, as always, we put Danny to the culinary test in our signature game.
The Recipes!
This week, paid subscribers will get two featured recipes from Dannyâs Mission Vegan.
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Hi there!
Our Spring 2023 season of the Salt + Spine podcast kicks off right here, right now, with a marvelous returning guest: the delightful Claire Saffitz.
In todayâs episode, Claire and I discuss:
* How sheâs worked to create dessert recipes that speak to everyoneâfrom sweet to tart, simple to complex.
* The impact of the pandemic on her creative process as she embarked on writing book No. 2, Whatâs for Dessert.
* Which cookbook authors inspire Claire, and which books she turns to time and againâincluding community cookbooks!
* Her advice to home bakers, based on years of creating recipes for curious novices looking for a boost.
Plus, as always, we put Claire to the culinary test in our signature game.
The Book!
We đ local bookstores. Find your copy of Claireâs Whatâs for Dessert at Bookshop or a signed copy (!) from Omnivore Books.
P.S. Find Claireâs first book, Dessert Person, on Bookshop and Omnivore.
The Recipes!
This week, paid subscribers will get two featured recipes from Claireâs Whatâs for Dessertâthese vibrant No Bake Grapefruit Bars and an utlra-swirly Flourless Chocolate Meringue Cake.
Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Episode 153: Uliks Fehmiu
Uliks Fehmiu is a co-founder of the beloved bakery Pain DâAvignon, which sprang up on Cape Cod over three decades ago. But the story of the bakery begins back in Uliksâ childhood and his early friendships in war-torn Belgrade.
What Uliks calls an âimprobable journey into bakingâ is shared, for the first time in this format, with his recent cookbook: The Pain d'Avignon Baking Book: A War, An Unlikely Bakery, and a Master Class in Bread. The book offers an in-person account of Uliksâ and his co-foundersâ storiesâbrought to life with striking illustrations. Hereâs more:
In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D'Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast.
The book also features 60 recipes spanning from Pain dâAvignonâs chef-loved loaves of sourdough and Cranberry Pecan bread to croissants, sandwiches, sweets, and more.
Uliks joined us remotely in our virtual studio for this Baking Month episode. I hope you enjoy our chat!
Featured Recipes from The Pain dâAvignon Baking Book:
This week, paid subscribers can access two featured recipes from Uliks Fehmiuâs The Pain dâAvignon Baking Book: an Apple Tart and the bakeryâs Blueberry Lemon Scones.
Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Episode 152: Maya-Camille Broussard
Maya-Camille is the creative force behind Justice of the Pies, her Chicago bakery thatâs become known for inventive and unmatched flavors (Lemon Espresso Pie ⊠Blue Cheese Praline Pear Pie ⊠and so on).
Much of Maya-Camilleâs work traces back to her roots, with a significant influence from her father, the self-dubbed âPie Master,â who worked as a criminal defense attorney by day. As with many family stories, Maya-Camilleâs is complex and dotted with both adoration and strife. A strong sense of social activism and community building runs through her blood, though, and is baked into her work.
Her first cookbook, also titled Justice of the Pies, brings these beloved and revered recipes to home bakers with 85 recipes for both sweet and savory piesâplus quiches, tarts, whoopie pies, and more.
âI've always loved baking,â Maya-Camille says in our chat. âBut at my core, I am a creative individual. And also at my core, I love working with my hands. I do have an arts background in terms of dancing, in terms of theater, in terms of visual art. I even played upright bass for five years. But culinary is still an art formâand it's the only art form that we have that's required for us to live. I don't dance as much anymore, but I'm still living, you know? I don't paint anymore, but I'm still living. If I don't eat, I'm not gonna live. So I can take this creative energy that I have and pour it into something that also provides me sustenance.â
Justice of the Pies is also filled with stories of âstewards" who Maya-Camille says are âagents of change who stand for fairness and equality.â Maya-Camille penned short profiles and developed recipes to honor folks like Black Joy Project creator Kleaver Cruz; cookbook author and Equity at the Table founder Julia Turshen and Design*Sponge founder Grace Bonney; and disability rights activist Claudia Gordon. (Or take Big Kika Keith and Kika Jr., who opened LAâs first Black-owned, women-led dispensary. To accompany their story, Maya-Camille developed a âPeaches and Herb Cobblerâ that features a weed-infused butter.)
P.S. Maya-Camille starred in Netflixâs âBake Squadâ hosted by Christina Tosi, and she returns to the cast for a second season with it drops later this month.
Featured Recipes from Justice of the Pies
This week, paid subscribers can access two featured recipes from Maya-Camilleâs Justice of the Pies: Lavender Whoopie Pies and Chocolate-Peanut Butter + Pretzel Tart.
Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.
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Hi there, today weâre excited to release the fifth episode in our 2022 Baking Month. Thanks for your patience, as our team was under the weather! Todayâs guest is Brian Noyes, whose latest cookbook is The Red Truck Bakery Farmhouse Cookbook. For all of December, weâll be celebrating some of the yearâs best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!
* Do you love Salt + Spine? Weâd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:
Episode 151: Brian Noyes
Next in our Baking Month series, Brian Noyes joins us to #TalkCookbooks!
Brian is the founder of Red Truck Bakery, the rural Virginia spot thatâs become a national attraction and drawn the praise of everyone from Oprah Winfrey to Barack Obama.
During a career in art direction at major media outlets in Washington, DC, Brian began spending his weekends baking pies and other goods. Before long, heâd purchased an old red pickup truck (from Tommy Hilfiger, no less) and was selling out of his sweet treats. Two locations and two cookbooks later, Red Truck Bakery continuesâand Brianâs latest cookbook, The Red Truck Bakery Farmhouse Cookbook is out now and goes beyond sweets to include rustic, savory fare.
Bonus Content + Recipes This Week
This week, paid subscribers have access to two recipes from Brianâs book: Orange Pecan Rolls and Virginia Peanut Pie as well as other bonus Baking Month content:
Find the Red Truck Bakery Farmhouse Cookbook recipes here:
* Orange Pecan Rolls
* Virginia Peanut Pie
More Salt + Spine Baking Month!
Stay tuned to our Substack through the end of the month for exclusive recipes and more featured conversations with baking authors.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Hi there, today weâre excited to release the fourth episode in our 2022 Baking Month. Todayâs guest is Laurel Kratochvila, whose debut cookbook, New European Baking, is out now. For all of December, weâll be celebrating some of the yearâs best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!
* Do you love Salt + Spine? Weâd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:
Episode 150: Laurel Kratochvila
Next in our Baking Month series, Laurel Kratochvila joins us to #TalkCookbooks!
Born in Boston, Laurel left her hometown for Katmandu after graduating with a degree in Physics from Tufts. She wound up in Prague, working in a bookstore and café, where she also met her husband.
It wasnât until the duo decided to open up a bookstore in Berlinâs Prenzlauer Berg that Laurel started baking professionallyâand her delicious bagels and baked goods were a hit. But Germany loves its paperwork, so Laurel decided to head to France to get a formal education in pastry.
The long-standing traditions of baking in Europe inspired her first cookbook: New European Baking: 99 Recipes for Breads, Brioches, and Pastries. The book features not only classic pastry recipes and step-by-step instructions for complicated breads and pastry, but it also profiles a dozen bakers across Europe who represent what Laurel sees as the ânewâ baking thatâs taking off in Europe. Working off a basis of strong tradition, female bakers are leading the way to a thoughtful approach to baking.
Now, Laurelâs cafĂ©, Fine Bagels, and her husbandâs bookstore, Shakespeare & Sons, are both running smoothly, and Laurel reports that Berliners have come to love the English-language bookshop and New York-style bagels.
Bonus Content + Recipes This Week
This week, paid subscribers have access to two recipes from Laurelâs book: Halva Flan and Potato, Thyme, and GruyĂšre Hand Pies as well as other bonus Baking Month content:
Find the New European Baking recipes here:
* Halva Flan
* Potato, Thyme, and GruyĂšre Hand Pies
More Salt + Spine Baking Month!
Stay tuned to our Substack over the next two weeks for exclusive recipes and more featured conversations with baking authors.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe -
Hi there, today weâre excited to release the third episode in our 2022 Baking Month. Todayâs guest is Erin Jeanne McDowell, whose latest cookbook, Savory Baking, is out now. For all of December, weâll be celebrating some of the yearâs best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!
* Do you love Salt + Spine? Weâd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:
Episode 149: Erin Jeanne McDowell
Next in our Baking Month series, Erin Jeanne McDowell joins us to #TalkCookbooks!
A Midwest native, Erin learned to bake like so many of us: alongside her grandmothers. While studying Baking & Pastry Arts at the Culinary Institute of America, Erin was drawn to a career in food media.
After years of working alongside other cookbook authors and for food media outlets, Erin published her first solo cookbook, The Fearless Baker, in 2017, to high praise. Her pie book, aptly titled The Book on Pie, soon followed.
And now weâre treated to her latest cookbookâthe one she tells us sheâs been mulling on for years: Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between. From breads to hearty tarts and other savory bakes (yes, that includes pizza!), Savory Baking brings the joy of baking to those of us with a âsalt toothâ more than a sweet tooth. (Donât worry â there are some sweet spins, too.)
Bonus Content + Recipes This Week
Paid subscribers have access to two featured recipes from Savory Baking: Enchilada Pie and the Flakiest Cheese Biscuits.
Find the Savory Baking recipes here:
* Enchilada Pie
* Flakiest Cheese Biscuits
More Salt + Spine Baking Month!
Stay tuned to our Substack over the next two weeks for exclusive recipes from Benjamina Ebuehiâs The New Way to Cake and more featured conversations with baking authors.
Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.
This is a public episode. If youâd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe - Mostrar más
