Salt & Spine

**Today's Episode: Carla Hall **This week, we're excited to welcome Carla Hall to SALT + SPINE, the podcast on stories behind cookbooks.Carla is the author of Carla Hall's Soul Food: Everyday and Celebration. She has written two other cookbooks, appeared on Top Chef and Top Chef All-Stars, and co-hosted ABC's The Chew from 2011 to 2018.We sat down with Carla at our studio inside San Francisco's The Civic Kitchen to discuss the road trip she took for her latest book, her path to becoming a chef, and how she's using her platform to tell the food stories of black Americans.Plus this week: We talk with The Washington Post's Bonnie Benwick about the top-selling cookbook of 2018 and why food media ignored it, and as always we check in with Celia Sack at Omnivore Books in San FranciscoBonus Salt + Spine Features:Recipe: Chunky Tomato Soup with Roasted Okra RoundsGet the Cookbook: Omnivore Books (signed copies) | Amazon--Read More:In Soul Food Cookbook, Chef Carla Hall Celebrates Black Culinary Heritage [NPR]Inside Carla Hall’s New Soul Food Cookbook And Roller Coaster Year [Essence]Carla Hall is ‘the most visible black person in food.’ Now she wants to take soul food mainstream. [Washington Post]--About Salt + SpineSalt + Spine is hosted by Brian Hogan Stewart.Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlayFind us on Patreon, Instagram, Twitter, and Facebook.Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart.Today's Episode: Alison RomanThis week, we're excited to welcome Alison Roman to SALT + SPINE, the podcast on stories behind cookbooks.Alison is the author of Dining In: Highly Cookable Recipes and a contributor to Bon Appetit magazine and the New York Times. She also wrote Lemons (Short Stack).After working in restaurants and bakeries in San Francisco and New York City, Alison jumped to food media, joining the team at Bon Appetit and eventually serving as the magazine’s Senior Food Editor, where she developed recipes that would define her cooking style.We sat down with Alison at our studio in San Francisco’s The Civic Kitchen to discuss her style of cooking, her advice for home cooks, the uber-viral The Cookie, and what lipsticks to pair with various dishes.Read More:Alison Roman articles in the New York Times"EVERYONE Is Making These Chocolate Chunk Shortbread Cookies," by Alex Beggs // Bon Appetit"How Cookbook Author Alison Roman Finds Balance in Chaos," by Alexandra Sifferlin // MediumBonus SALT + SPINE Features:Recipe: Slow Salmon with Citrus and Herb SaladRecipe: Decidedly Not-Sweet GranolaSubscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Cathy BarrowIt's episode four of Baking Week! Today, we're excited to welcome Cathy Barrow to SALT + SPINE, the podcast on stories behind cookbooks.Cathy's latest cookbook is Pie Squared, a collection of 75 recipes for slab pie. Cathy writes: “For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)!” Unlike the round pies you might be used to, these sweet and savory pies are baked in sheet pans.In addition to cookbooks — her first, Mrs. Wheelbarrow’s Practical Pantry, won the IACP award for the best single-subject cookbook in 2015 — Cathy is a columnist for The Washington Post, where she writes the paper’s “Bring It” column.Read More:Make the pie your neighbors won’t stop talking about // by Cathy Barrow, The Washington PostBonus SALT + SPINE Features:Recipe: Just-Like-Artichoke-Dip Slab Pie with a Cream Cheese CrustRecipe: Merry Mince-ish Slab Pie with a Butter and Shortening CrustSubscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Magnus NilssonIt's episode three of Baking Week! Today, we're excited to welcome Magnus Nilsson to SALT + SPINE, the podcast on stories behind cookbooks.Magnus is the author of The Nordic Cookbook and his latest, The Nordic Baking Book. He's also the head chef of Fäviken, his two Michelin star restaurant 400 miles north of Stockholm. On this episode of Salt + Spine’s special Baking Week, we sat down with Magnus at The Civic Kitchen in San Francisco to talk all things Nordic baking, his cookbooks, and a Nordic tradition around birthday cakes.Plus, Paula Forbes, editor of Stained Page News, shares her top baking books this fall.Read More:Magnus Nilsson’s ‘The Nordic Baking Book’ is a Bible for Bakers // by Howie Kahn, Wall Street JournalBonus SALT + SPINE Features:Recipe: Cardamom Buns (Kardemummabullar)Recipe: Icelandic Rye Bread (Rúgbraud/Hverabraud/Brumari)Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Rose Levy Beranbaum & Woody WolstonIt's episode two of Baking Week! Today, we're excited to welcome Rose Levy Beranbaum and her collaborator, Woody Wolston to SALT + SPINE, the podcast on stories behind cookbooks.Rose has written a dozen baking books, including the iconic The Cake Bible, first published and 1988 and now in its 55th printing. Rose went on to produce other iconic works, like The Bread Bible, The Baking Bible, and Rose’s Heavenly Cakes, and now she’s back with her latest, Rose’s Baking Basics.This latest book is true to Rose’s meticulous attention to detail, and bolstered by step-by-step photos for every recipe, excellent for in Rose’s words “the occasional baker or the ardent enthusiast.” And it’s full of expert tips and science tricks to help you master these recipes.On this episode of Salt + Spine’s special Baking Week, we sat down with Rose and Woody at the San Francisco’s The Civic Kitchen to talk about some tricks behind great baking, Rose’s collection of best-selling and iconic baking books, and their cookbook influences.Read More:Rose Levy Beranbaum's Favorite Cookbooks // by Maggie Hoffman, Serious EatsBonus SALT + SPINE Features:Recipe: Triple Lemon Velvet Bundt Cake by Rose Levy BeranbaumSubscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Kristen MigloreIn our first Baking Week episode, we're excited to welcome Kristen Miglore to SALT + SPINE, the podcast on stories behind cookbooks.Kristen is the Creative Director at Food52, where she oversees the Genius Recipes column. Her latest cookbook, Genius Desserts, is packed with 100 recipes that Kristen says will “change the way you bake." Plus, we stop by Omnivore Books in San Francisco to chat with Celia Sack.Bonus SALT + SPINE Features:Recipe: Cacio e Pepe Shortbread by Charlotte DruckmanRecipe: Chocolate Cloud Cake by Richard SaxSubscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Michael Solomonov & Steven CookThis week, we're excited to welcome Michael Solomonov & Steven Cook to SALT + SPINE, the podcast on stories behind cookbooks.Michael and Steve are the duo behind Zahav, Abe Fisher, and other Philadelphia restaurants. Their latest cookbook, Israeli Soul, takes readers on a culinary journey across Israel; their first cookbook, Zahav, won Best Cookbook of the Year from the James Beard Foundation.Plus, we talk with Reem Kassis, author of The Palestinian Table, about her friendship with Michael Solomonov, and we stop by Omnivore Books in San Francisco. And we stop by Omnivore Books in San Francisco to chat with Celia Sack.Read More:Common Threads: Food & Wine Goes Home for the Holidays With Two Chefs: One Palestinian, the Other Israeli // Food & WineGrief, Smoke and Salvation // New York TimesTips From an Ambassador for Israeli Cuisine // New York TimesBonus SALT + SPINE Features:Recipe: 5-Minute Hummus with Quick Tehina SauceSubscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Nicole Ponseca and Miguel TrinidadThis week, we're excited to welcome Nicole Ponseca and Miguel Trinidad to SALT + SPINE, the podcast on stories behind cookbooks.Nicole and Miguel are the authors of ***I Am A Filipino: And This Is How We Cook***, as well as the dynamic duo behind Maharlika, the popular and highly reviewed New York City restaurant serving home-style Filipino food.Plus, we talk with Yana Gilbuena, founder of the SALO Series. And we stop by Ominvore Books in San Francisco to chat with Celia Sack.Bonus SALT + SPINE Features:Recipe: Sinuglaw (Cured Tuna with Grilled Pork)Recipe: Adobong Manok Dilaw (Yellow Adobo with Chicken)Giveaway: Win your own copy of ## Heading ##I Am A Filipino. Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Dana Frank and Andrea SloneckerDana Frank is a sommelier, fierce natural wine advocate and owner of urban winery Bow & Arrow and wine shop Bar Norman in Portland. Andrea Slonecker is a six-time cookbook author (The Picnic, Eggs on Top, Beer Bites and collaborated on titles like Pok Pok and Six Seasons) and a food stylist.Bonus SALT + SPINE Features:Recipe: Pomergranate-Roasted Carrots with Lentils, Labneh, and Carrot-Top ZhougRecipe: Slow-Braised Lamb Ragu with Rigatoni and Whipped RicottaRecipe: Roasted Kabocha Squash with Pepitas & RosemaryGiveaway: Win your own copy of Wine Food. Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Stevie Stacionis at Bay Grape and to Justin Wangler, Tracey Shepos Cenami and the team at Jackson Family WineryOur theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Yotam OttolenghiYotam Ottolenghi is a James Beard Award-winning food writer, chef and British restauranteur who grew up in Israel. He's the author of seven books including NOPI, Jerusalem, Ottolenghi and his latest, Ottolenghi Simple, among others.Read More:16 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier). by Brinda Ayer // Food52Podcast: Simple Pleasures with Yotam Ottolenghi // OttolenghiOttolenghi Is the Title of New Song by Rapper Loyle Carner by Adam Coghlan // EaterBonus SALT + SPINE Features:Recipe: Pappardelle with Rose Harissa, Black Olives, and CapersRecipe: Plum, Blackberry and Bay Friand BakeGiveaway: Win your own copy of Simple. Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Julia TurshenJulia Turshen is the author of Small Victories, Feed the Resistance, and Now & Again.Read More:Our love was a stack of pancakes covered in butter, maple syrup and whipped cream. And then it wasn’t. // Washington PostTo Change Racial Disparity in Food, Let’s Start With Cookbooks by Julia Turshen // EaterThe Resistance is Hungry by Julia Turshen // The New York TimesBuilding Tools to Create Equity by Julia Turshen // James Beard FoundationEquity at the Table (EATT)Bonus SALT + SPINE Features:Recipe: Applesauce Cake with Cream Cheese and Honey FrostingRecipe: Celebration Chicken with Sweet Potatoes and DatesGiveaway: Win your own copy of Now & Again. Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books Paula Forbes of Stained Page News and Shakirah Simley of Nourish/Resist.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: François-Régis GaudryFrançois-Régis Gaudry is the author of Let's Eat France!.Paula Forbes' recommendations of other books that break the typical cookbook mold:The DIY Cook by Tim HaywardAu Pied de Cochon: The Album and Sugar Shack Au Pied de Cochon by Martin PicardThe Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, Hugh AmanoChasing the Gator: Isaac Toups and the New Cajun Cooking by Isaac ToupsBonus SALT + SPINE Features:Giveaway: Win your own copy of Let's Eat France! Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News20.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Naz DeravianNaz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook.Writing an Iranian Cookbook in an Age of Anxiety by Naz Deravian // The AtlanticThe New Persian Cookbook That Recovers Memories from Iran by Mayukh Sen // Bon AppetitI Hid Who I Was for So Long. Until I Became a Cook. by Andy Baraghani // Bon AppetitBonus SALT + SPINE Features:Recipe: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)Recipe: Smooshed Potato and Egg (Yeralma Yumurta)Giveaway: Win your own copy of Bottom of the Pot! Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Andy Baraghani of Bon Appetit.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Nik SharmaNik Sharma is the author of Season: Big Flavors, Beautiful Food, his first cookbook that's full of the food and flavors that have been influential throughout his life.Nik first began documenting his exploration of food on his blog, A Brown Table, which later became a regular column in the San Francisco Chronicle.An Indian Food Writer Breaks Free From Tradition by Mayukh Sen // The New York TimesHow to Write a Cookbook That Gets People Talking by Daniela Galarza // EaterBonus SALT + SPINE Features:Recipe: Curry Leaf Popcorn ChickenGiveaway: Win your own copy of Season! Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Erica Perez of Oaktown Spice Shop.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Cal PeternellCal Peternell is the author of three cookbooks: Twelve Recipes, A Recipe for Cooking, and the latest, Almonds, Anchovies, and Pancetta. You might also know him from his two-decade tenure leading the kitchen at Chez Panisse, Alice Water’s famed Berkeley restaurant.Cooking by Ear, the podcastThe 10 Dishes That Made My Career: Cal Peternell of Chez Panisse, by Susannah Chen // First We FeastCal Peternell on Raising His Sons to Cook and What He Really Wants for Father's Day, by Lauren Masur // The KitchnAlso in today's episode:How One Restaurateur Is Rebuilding Cookbook Collections Lost in the North Bay Fires, by Sarah Feldberg // Food & WineBonus SALT + SPINE Features:Recipe: Bagna Cauda Salad with Optional Truffle UpgradeGIVEAWAY: Win your own copy of Almonds, Anchovies, and Pancetta here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Viola Buitoni.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Leslie JonathLeslie Jonath is the author of Feed Your People, a cookbook that's both a rich source of tips and tricks for successfully feeding a crowd and a beautiful documentation of the reasons people gather together to eat.Four Chefs Share the Importance of Feeding Your People, by Amber Turpin // Civil EatsFeed Your People, by Leslie Jonath // The BlogBonus SALT + SPINE Features:Recipe: Latkes by Susan JonathRecipe: Big Night Timpano by Viola BuitoniGiveaway: Win your own copy of Feed Your People! Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Viola Buitoni.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Marti BuckleyMarti Buckley is the author of Basque Country: A Culinary Journey Through a Food Lover's Paradise, her first cookbook. The book is part cookbook, part encyclopedia on the culinary history and traditions still alive in Basque Country today.The History of the Humble Basque Country's Pintxo, by Marti Buckley // The IndependentThe Best Cookbooks Coming Out This Fall, by Devra Ferst // Food & WineBonus SALT + SPINE Features:Recipe: Spanish Omelet (Patata Tortilla)Recipe: Shrimp Kebab with Pepper Vinaigrette (Ganba Brotxeta)Giveaway: Win your own copy of Basque Country: A Culinary Journey Through a Food Lover's Paradise! Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Alon ShayaAlon Shaya is the author of Shaya: An Odyssey of Food, My Journey Back to Israel, his first cookbook. Part memoir and part cookbook, the book shows how "food saved his life" and how Alon "embraced his cultural heritage" and created a whole now "Southern-Israeli-Italian cuisine."Alon Shaya had a very public split with John Besh. Now he’s ready to open his own empire., by Devra Ferst // MicA Note from Alon // Pomegranate HospitalityAlon Shaya Will Open Two New Restaurants This Year, by Hillary Dixler Canavan // EaterBonus SALT + SPINE Features:Recipe: Marinated Soft Cheese with Herbs and SpicesGiveaway: Win your own copy of Shaya: An Odyssey of Food, My Journey Back to Israel! Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Maggie Hoffman to SALT + SPINE, the podcast on stories behind cookbooks.Maggie is a food & drink writer and author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit. She founded the drink section of Serious Eats in 2011 and later served as the food site's managing editor. Today, she's a freelance writer and author covering the explosion of craft drinking -- from beer to cocktails -- forming connections with hundreds of bartenders across the country and around the world. Her first book helps home drinkers make no-fuss, fun and delicious cocktails with recipes focused on fresh ingredients that are already on your shopping list.START COOKING TODAY: Bookshop | Amazon“There’s never been a time where what you drink at a bar has been more different from what you can make for yourself at home.”— MAGGIE HOFFMANWe sat down with Maggie at San Francisco's The Civic Kitchen cooking school to talk about her love of cookbooks, uncomplicated but refreshing cocktails, and how she recipe tested hundreds of cocktail recipes. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Imogene TondreThe Hottest Cookbooks of Summer 2018 by Daniela Galarza // Eater‘Cuba, the Cookbook’ explains the layers of cultures that go into the island’s cuisine by Sheryl Julian // Boston GlobeCuba: The Cookbook Reivew by Nick Harman // FoodpediaBonus SALT + SPINE Features:Recipe: Corn ArepasRecipe: Family-Style Rice PuddingSubscribe:Apple Podcasts | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Michael Harlan Turkell to SALT + SPINE, the podcast on stories behind cookbooks.Michael Harlan Turkell is an award-winning photographer, podcast host, and author of Acid Trip: Travels in the World of Vinegar. START COOKING TODAY: Bookshop | AmazonOne of Michael's first memorable run-ins with acid wasn't in the kitchen, but in the darkroom developing film in school. Years later, however, a forgotten bottle of wine turned to vinegar, which launched a global pursuit of vinegar and the people, places, and history that influence the pantry staple.“Most chefs will tell you if a dish is missing something, it’s acid.”—MICHAEL HARLAN TURKELLWe sat down with Michael at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Acid Trip: Travels in the World of Vinegar. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Gaby Dalkin to SALT + SPINE, the podcast on stories behind cookbooks.Gaby is the force behind What’s Gaby Cooking—a popular food blog and, now, a California-inspired cookbook, What's Gaby Cooking: Everyday California Food. She is a private chef-turned food blogger who commands a sizeable following with her captivating social media presence and simple but enticing recipes.START COOKING TODAY: Bookshop | AmazonIf you’re not a follower, you might have stumbled onto one of Gaby’s Internet-famous recipes—like her guacamole, or her uber-popular Slutty Brownies, which combine cookie dough, Oreos, and brownies into one decadent dessert.“I think the book is probably more well-rounded than the blog. The blog is very dinner and appetizer focused, because I think people on a day-to-day basis are looking for how to get dinner on the table and then how to entertain on the weekend.”— GABY DALKIN, ON HER BLOG VS. HER COOKBOOKWe sat down with Gaby at San Francisco's The Civic Kitchen cooking school to talk about her recipes, her path from a super picky eater to today, and the transition from food blogger to cookbook author. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Samin Nosrat to SALT + SPINE, the podcast on stories behind cookbooks.Samin Nosrat is a writer, chef, teacher and author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. The book was born from a realization in the Chez Panisse's kitchen very early on -- that the key to good cooking could be distilled into four simple elements. It's a work that's been widely celebrated and earned her a James Beard Award.START COOKING TODAY: Omnivore Books | BookshopWe were fortunate to grab some time with the busy Bay Area resident, who has been on the go a lot recently. She shares her journey and the long road to turning her cooking philosophy into the simple and beautifully illustrated book. Plus, how she uses her writing to amplify the rich and diverse people in kitchens everywhere whose work and talent often aren't in the spotlight.“I feel like whatever small power that I’m given I will use to sort of increase that representation and tell their stories.” — SAMIN NOSRAT, ON USING WRITING TO SPOTLIGHT UNDERREPRESENTED VOICES IN FOODWe sat down with Samin at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Nancy Singleton Hachisu to SALT + SPINE, the podcast on stories behind cookbooks.Nancy Singleton Hachisu is the author of Japan: The Cookbook, a hefty volume with more than 400 recipes that explore the rich, culinary history of Japan, specifically from the 1970s and 1980s. She's a James Beard Award winner and the author of Japanese Farm Food and Preserving the Japanese Way.START COOKING TODAY: Omnivore Books | Bookshop In her latest book, Nancy wrote about the importance of understanding the meaning of a recipe "so not to lose the heart or soul from where it came." That shines through, both in her book and in our conversation with her about the many influences and sources she turned to while creating her recipes and building this informative collection of some of Japan's most well-known dishes.“Japanese food is very insertable...into any menu and very democratic in that way.” — NANCY SINGLETON HACHISUWe sat down with Nancy at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Japan: The Cookbook. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Diana Henry to SALT + SPINE, the podcast on stories behind cookbooks.Diana Henry is a poignant and beloved food writer whose 11 enchanting cookbooks explore the diverse flavors and textures of food – from Mediterranean and Middle Eastern dishes in Crazy Water, Pickled Lemons to the cuisines of colder climates in Roast Figs, Sugar Snow. In her latest work, How to Eat a Peach, Diana explore menus, stories and the places special to her.START COOKING TODAY: BookshopAnd much to our delight, Diana is even more obsessed with cookbooks than the Salt + Spine team! So it comes as no surprise that we enjoyed chatting about her enviable collection of more than 4,000 cookbooks.“You know how smells can remind you of your childhood? Even pictures in cookbooks kind of take me back.” — DIANA HENRYWe sat down with Diana at San Francisco's The Civic Kitchen cooking school to talk about the stories behind How to Eat a Peach. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Jacques Pépin to SALT + SPINE, the podcast on stories behind cookbooks.Jacques is an award-winning chef, cookbook author, host of several television cooking shows and much more. He's also a grandfather, showcased in his latest work, A Grandfather's Lessons: In the Kitchen with Shorey. The book features simple, fun, and elegant recipes for all ages.START COOKING TODAY: Omnivore Books | Bookshop*Jacques has authored more than 30 cookbooks, including notable classical La Technique and La Methode, The Apprentice, Essential Pépin, and others.“Establishing communication, cooking together, having fun. It’s important.” — JACQUES PEPINWe sat down with Jacques at San Francisco's The Civic Kitchen cooking school to talk about the stories behind A Grandfather's Lessons: In the Kitchen with Shorey. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Jessica Battilana to SALT + SPINE, the podcast on stories behind cookbooks.Jessica is the author of Repertoire: All the Recipes You Need, which features 75 "real recipes, from real life, that really work."START COOKING TODAY: Omnivore Books | BookshopPreviously, Jessica wrote Corn (Short Stack), and co-authored six cookbooks, including Home Grown: Cooking From My New England Roots with Matt Jennings, Vietnamese Home Food with Charles Phan, and Tartine Book 3 with Tartine owner Chad Robertson.“There is so much power and opportunity in food and cooking for others… and so many interesting ways to like use that skill and kind of harness that.”We sat down with Jessica at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Repertoire.* Jessica is the author of Repertoire: All the Recipes You Need, and co-author of six other cookbooks.* The joy of building a cooking repertoire, by Jessica Battilana // San Francisco Chronicle* A Green Goddess Dressing for When Speed Matters, by Samin Nosrat // New York Times* Chained to the Stove: What It's Really Like to Write a Cookbook, by Jessica Battilana // Serious Eats This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

In this episode, we pause to remember the legacy of Anthony Bourdain.This week, we're excited to welcome Edward Lee to SALT + SPINE, the podcast on stories behind cookbooks.Edward is the author of Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine, which tells sixteen compelling stories of people redefining culinary traditions across the country. Previously, Edward authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen.START COOKING TODAY: BookshopIn the book, Edward road trips across the United States to uncover the stories of what he calls “America’s new melting pot cuisine.” From beignets in New Orleans to recreating the flavors of Cambodia, Edward doesn’t just explore the roots of these foods, but the people and their unique impact—and he brings us 40 new recipes based on these stories.“I love food made by immigrants. Not only is it delicious but it often has all the elements I look for in the recipe: simplicity, resourcefulness, frugality. More important to me though: it is often made by those whose voices have been overlooked.”As a boy growing up in Brooklyn, a Korean-American, and the son of immigrant parents, Edward has always been surrounded by a patchwork of cultural and culinary influences. He’s always been drawn to exploring cultures: in book form, through his restaurants, through TV shows like "Mind of a Chef," through documentaries, and more.We sat down with Edward at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Buttermilk Graffiti. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Emily Kaiser Thelin to SALT + SPINE, the podcast on stories behind cookbooks.Thelin is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, a culinary biography of renowned cookbook author Paula Wolfert, featuring more than 50 recipes.PURCHASE THE COOKBOOK: BookshopWolfert, who spent five decades writing about food and producing nine groundbreaking and hugely influential cookbooks, is credited for introducing couscous, preserved lemons, chicken tagine and countless other Mediterranean ingredients and recipes to American home cooks. In recent years, Paula’s relationship with food has taken on new meaning, as she adapts to living with Alzheimer’s.“There’s a real craving now for cookbooks and life stories of real weight and [Paula’s] story is so renegade, and she’s such a self-made woman. I think it resonates on a lot of levels.”Emily’s deep friendship with Paula was the framework for this truly unforgettable work, a deep dive into the story of Paula Wolfert’s life, the global cuisines she so lovingly and expertly adopted, and the lessons we can learn from her renegade life. From more than 50 interviews with Paula—as well as with those who she influenced, from Alice Waters and Thomas Keller to Diana Kennedy and Jacques Pépin—the cookbook and biography came together via crowdfunding on Kickstarter, and was photographed by Eric Wolfinger and edited by Andrea Nguyen.We sat down with Emily at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Unforgettable.* Emily is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life.* Who Is Paula Wolfert? A New Biography Gives an Answer, by Mayukh Sen // Food52* Her Memory Fading, Paula Wolfert Fights Back With Food, by Kim Severson // New York Times* Paula Wolfert on Her Inspiring New Biography-Cookbook, by Elyssa Goldberg // Bon AppetitFrom the Vault with Celia Sack: This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome chef James Syhabout to SALT + SPINE, the podcast on stories behind cookbooks.Syhabout is the author of Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, and the chef behind Oakland restaurants Commis, his two-Michelin star restaurant, and Hawking Bird, as well as the San Francisco restaurant Hawker Fare. (The original location of Hawker Fare in Oakland closed last year.)PURCHASE THE COOKBOOK: BookshopSyhabout came to the U.S. as a 2-year-old, his family refugees from Laos fleeing after the Vietnam War, and settled in Oakland. After culinary school, Shyabout moved to Europe and trained in classical French techniques before returning to his roots: both his culinary roots and his Oakland roots.“It was very important for me to write this book to pass on to my two kids, and have them have Lao food, and have them say, ‘Hey, yeah, our food is a little bit different… we eat from our hands… sticky rice is fantastic.’ You know, don’t shy away from it, like I did.”Syhabout's first cookbook, Hawker Fare, features nearly 100 Lao and Thai recipes, including some from Hawker Fare the restaurant—from steamed bamboo-shoot casserole with pork belly and coconut milk cooked in banana leaf (Mok naw mai) to Lao green papaya salad (Tum som mak hoong).We sat down with James at San Francisco's The Civic Kitchen cooking school to talk about the stories behind his first cookbook, Hawker Fare. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome chef Preeti Mistry to SALT + SPINE, the podcast on stories behind cookbooks.Preeti is the author of The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul, and the force behind the for-now-shuttered Juhu Beach Club restaurant.A graduate of Le Cordon Bleu, Preeti worked in fine dining, and then as executive chef at the de Young Museum and Google before opening Juhu Beach Club. A short stint on the sixth season of Top Chef marked Preeti's national debut.‍‍Preeti's first cookbook, The Juhu Beach Club Cookbook, highlights some of the best and most well-known dishes from the restaurant—from the famous Manchurian Cauliflower to the Pulled Pork Vindaloo Pav to the JBC Doswaffle, a hybrid between a South Indian dosa and a Belgian-style waffle.We sat down with Preeti at San Francisco's The Civic Kitchen cooking school to talk about this cookbook-memoir, their influences, and Preeti’s philosophy behind running a restaurant. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

"You cannot be powerful if you're not fed—and you should be able to feed yourself." –Nigella LawsonWe're thrilled to have home cook evangelist Nigella Lawson as our first guest on SALT + SPINE, the podcast on stories behind cookbooks.You might know Nigella from her 10 hugely popular cookbooks—or from her TV shows like "Nigella Bites" or "Nigella Eats." For 20 years, Nigella has been producing cookbooks geared for home cooks, starting with her first book How To Eat, which is a staple worldwide and was called “the most valuable culinary guide published this decade” by the Sunday Telegraph.She is the author of At My Table, How to Eat, Simply Nigella, How to Be a Domestic Goddess, among other cookbooks.Nigella's latest work, At My Table, is a celebration of home cooking and includes over 100 accessible and delicious recipes—from the chicken and pea tray bake (which we loved) to Turkish eggs to a recipe for "subverting" that spiralizer in your pantry.“It’s a celebration of home cooking," Nigella says. "But more, it’s a celebration of the freedom and the creativity of the home cook.”We sat down with Nigella at San Francisco's The Civic Kitchen cooking school to talk about her continued approach to creating recipes that are delicious and accessible to home cooks, her reluctance to center books on a theme, and what lessons she has for home cooks across the globe.Additional reading from this episode:* Home Cooking Can Be a Feminist Act, by Nigella Lawson // Lenny Letter* Nancy Silverton Cooks From Nigella Lawson's 'At My Table', by Charlotte Druckman // Food & WineEXCERPT:"The food in this book—which comes from my kitchen, is eaten at my table, and will be eaten at yours—is the food I have always loved cooking. It doesn't require technique, dexterity, or expertise, none of which I lay claim to. Life is complicated; cooking doesn't have to be. It doesn't matter how many cookbooks I write or how many times I am erroneously called a chef, I will never be a professional. But then, no one needs qualifications to cook, or human beings would have fallen out of the evolutionary loop a long time ago. I cook, as you do, to feed myself, my family, my friends. A home cook is not a lesser being than a chef, though a markedly different one.I hate hearing people describe themselves as 'just' a home cook. We may not have the technical proficiency of a chef, but why should this matter? We cook to bring pleasure, comfort, and flavor to life, to the table. This is not to say we operate in bumbling chaos, although I have learned over the years that I need a certain amount of this.In a sense, a recipe is a way of finding order in the mess of life. It's a guide, something to hold on to. And because of this, it must always be reliable, and as exact as possible, even if cooking itself can never be a precise art." This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Salt + Spine is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan.Subscribe:Apple Podcasts | GooglePlayOur website is SaltAndSpine.com.Find us on Patreon, Facebook, Twitter, and Instagram.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe