104: Cookbook Criticism with Leslie Brenner
Molly and Kate dive back into the topic of cookbook reviews as they chat with Leslie Brenner, an experienced critic, journalist, editor and consultant in the food media space. Leslie shares how she got into food writing, the inspiration and motivation behind her website and why she focuses on the home cook. She speaks on the mental and physical toll of restaurant reviewing and why she sees cookbook reviews as important before explaining her process and the mechanics involved as well as the rule she abides by while bringing a critical eye to the work. She talks about the role voice plays, the red flags she looks for and what she wishes authors would do before sharing the upcoming cookbook trends and titles she is excited to see in the marketplace.
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Show Notes
Molly and Kate dive back into the topic of cookbook reviews as they chat with Leslie Brenner, an experienced critic, journalist, editor and consultant in the food media space. Leslie shares how she got into food writing, the inspiration and motivation behind her website and why she focuses on the home cook. She speaks on the mental and physical toll of restaurant reviewing and why she sees cookbook reviews as important before explaining her process and the mechanics involved as well as the rule she abides by while bringing a critical eye to the work. She talks about the role voice plays, the red flags she looks for and what she wishes authors would do before sharing the upcoming cookbook trends and titles she is excited to see in the marketplace.
Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen
Editor: Abby Cerquitella
Mentions
Leslie Brenner
- Website
- Cooks Without Borders
- Cooks Without Borders Newsletter
- Cooks Without Borders Instagram
Episode 84: Do We Need Cookbook Reviews?
Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show
- The Memory of Taste by Tu David Phu and Soleil Ho
- Tu Casa Mi Casa: Mexican Recipes for the Home Cook by Enrique Olvera
- First Generation: Recipes from my Taiwanese-American Home by Frankie Gaw
- Niçoise: Market-Inspired Cooking from France's Sunniest City by Rosa Jackson
- The Bean Book from the Rancho Gordo Kitchen by Steven Santo with Julia Newberry
- Mastering the Art of Plant-Based Cooking by Joe Yonan
- Our South: Black Food Through My Lens by Ashleigh Shanti
- Les Halles by Anthony Bourdain
- Ottolenghi Comfort by Yotam Ottolenghi
- Crazy Water Pickled Lemons by Diana Henry