77 episodes

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

Salt & Spine Brian Hogan Stewart

    • Food

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

    John Becker & Megan Scott // Joy of Cooking

    John Becker & Megan Scott // Joy of Cooking

    This week, we're thrilled to welcome John Becker & Megan Scott to Salt + Spine, the podcast on cookbooks.


    While it might seem weird to say a book — not an author — needs perhaps no introduction, that feels like a fitting statement for Joy of Cooking. With 20 million copies in print, it’s the most-published cookbook in the us and often considered the most popular. And for many, the most beloved.


    And it all dates back to 1931 — nearly 90 years ago — when John Becker’s great-grandmother, Irma Rombauer, self-published 3,000 copies of a cookbook she titled Joy of Cooking, using half her life savings. And after several updates and revisions over the years — some of them more divisive than others — the fourth generation of the Rombauer/Becker family has taken oven the helm.


    John and Megan spent nearly a decade working on this edition — and while it keeps the spirit of Joy alive with 4,000 favorite recipes “revised and updated” — it also includes 600 new recipes. It continues to be a door-stopping 1,200 pages. There are numerous new and improved elements in this edition: new American classics like Chicago-style deep dish pizza and buckeyes now complement classics like brownies, roast turkey, and apple pie. Modern recipes — from a kimchi mac and cheese and a roasted cauliflower with green olives and lemon — share the pages with new globally inspired dishes like Thai-style wings, mapo dofu, and lamb shawarma.


    In today’s show, we’re talking with John and Megan about:
    - how they tested and developed these thousands and thousands of recipes -- all without a dishwasher;
    - how it was Joy of Cooking that brought them together in the first place;
    - and how they’re continuing on the traditions and significance of the Joy of Cooking brand.


    Plus, we play a Joy of Cooking-themed game with John and Megan.


    Also, in today’s show:
    - Cookbook critic Paula Forbes of Stained Page News joins us to preview new cookbooks being published in April.
    - Recipes from Joy of Cooking for Black Bean Soup, Banana Bread Cockaigne, and Miso-Glazed Eggplant – all available on www.saltandspine.com. For information regarding your data privacy, visit acast.com/privacy

    • 49 min
    Molly Stevens // All About Dinner

    Molly Stevens // All About Dinner

    This week, we're thrilled to welcome cookbook author and culinary instructor Molly Stevens to Salt + Spine, the podcast on cookbooks.


    A native New Yorker who spent a short stint learning culinary skills in France, Molly has written several cookbooks and has been named Cooking Teacher of the Year by both Bon Appétit magazine and the International Association of Culinary Professionals.


    Her first two solo cookbooks — All About Braising and All About Roasting — both won the James Beard Award for Single-Subject Cookbook.


    Molly's latest cookbook, All About Dinner, is aimed at helping home cooks "invigorate your everyday menus and build your kitchen know-how." The book includes 150 recipes, ranging from chipotle pork tacos to parmesan risotto to a triple-ginger apple crisp.


    In today's show, we're talking with Molly about:
    - how she still considers herself primarily a home cook;
    - what led her to cookbook writing;
    - and how she approaches recipe development as a culinary teacher.


    Plus, as always, we're playing a Salt + Spine game with Molly!


    Also in today's show:
    - Food writer Charlotte Druckman joins us to talk cookbook covers—and why British cookbooks often get a different cover in the United States.
    - Stained Page News editor Paula Forbes joins us to talk about March's new cookbook releases.
    - And recipes for Chard and Onion Tart with Two Cheeses and White Bean Gratin with Tomatoes and Sausage. For information regarding your data privacy, visit acast.com/privacy

    • 48 min
    Fuchsia Dunlop // The Food of Sichuan

    Fuchsia Dunlop // The Food of Sichuan

    This week, we're excited to welcome Fuchsia Dunlop to Salt + Spine, the podcast on stories behind cookbooks.


    Fuchsia is the author of several award-winning cookbooks focused on Chinese cuisine, especially Sichuan cooking. Her Chinese home-cooking book, Every Grain of Rice: Simple Chinese Home Cooking, won a James Beard Award and her memoir, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, won the IACP's Jane Grigson Award.


    Most recently, Fuchsia published The Food of Sichuan, an "essential update" of her 2003 Sichuanese deep-dive, Land of Plenty. With more than 70 new recipes, plus vivid travel and food photography, The Food of Sichuan builds on Fuchsia's repertoire and research.


    ALSO on this week's show:
    - We head into the kitchen with author Maria Zizka to cook from Fuchsia's latest book.
    - We feature recipes for Fish-Fragrant Eggplants and Mapo Tofu. For information regarding your data privacy, visit acast.com/privacy

    • 48 min
    Einat Admony // Shuk

    Einat Admony // Shuk

    This week, we're excited to welcome Einat Admony to Salt + Spine, the podcast on stories behind cookbooks.


    Einat is the author of, most recently, Shuk: From Market to Table, the Heart of Israeli Home Cooking, with Janna Gur. Called an "edifying deep dive into Israeli food market culture and cuisine" by Publisher's Weekly, Shuk features more than 140 recipes from stews to salads to shakshukas.


    A former cook in the Israeli army, Einat is now the chef/owner of several New York City restaurants, including the popular Balaboosta, Kish-Kash, and Taïm. Her first cookbook, Balaboosta, includes recipes she cooks for her family.


    Recipes from this week's show:
    - Spicy Fish in Cherry Tomato and Harissa Sauce
    - Green Shakshuka with Chard, Kale, Spinach, and Feta For information regarding your data privacy, visit acast.com/privacy

    • 37 min
    Toni Tipton-Martin // Jubilee

    Toni Tipton-Martin // Jubilee

    Toni Tipton-Martin is the author of Jubilee: Recipes from Two Centuries of African American Cooking and the James Beard-winning The Jemima Code: Two Centuries of African American Cookbooks.


    Also in today's show:
    > Salt + Spine Kitchen Correspondent Sarah Varney cooks Lowcountry Shrimp & Grits from Jubilee.
    > We feature recipes for Benne Wafers and Gingerbread with Lemon Sauce from Jubilee.


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    Additional music is today's show is Soudain by Juniore. Today's show was produced by Brian Hogan Stewart and Madeleine Forbes. We record at The Civic Kitchen. Our original theme song was created by Brunch for Lunch. For information regarding your data privacy, visit acast.com/privacy

    • 50 min
    Leticia Landa, Nite Yun & Nafy Flatley // We Are La Cocina

    Leticia Landa, Nite Yun & Nafy Flatley // We Are La Cocina

    This week, we’re excited to welcome some of the stars of the WE ARE LA COCINA cookbook and the—Leticia Landa, Nite Yun, and Nafy Flatley—to Salt + Spine, the podcast on stories on cookbooks.
    Tune in to hear this live podcast recording in front of an audience at The Civic Kitchen in San Francisco, which was recorded during our annual cookie swap.
    Leticia Landa is the deputy director of La Cocina, the San Francisco-based kitchen incubator that helps enable food entrepreneurs, particularly immigrant women and women and color. She joined the organization in 2008, as its third staff member, and has helped grow La Cocina into an internationally acclaimed nonprofit. Born to Mexican immigrants, Leticia is a seasoned home cook.
    Nite Yun is the chef and owner of Nyum Bai, her Cambodian restaurant in Oakland, Calif. that opened with much publicity in 2018. She was named the 2019 “Chef to Watch” by Eater and a Best New Chef by Food & Wine and awarded the Vilcek Prize for Creative Promise in Culinary Arts. After serving her Cambodian dishes in various pop-ups, she opened Nyum Bai, which was quickly named one of the best restaurants in the country by several publications. “More importantly,” cookbook author Samin Nosrat writes about Nite for the TIME 100 Next list, “she is changing America’s relationship to Cambodia, one exquisite dish at a time.”
    Nafy Flatley is the founder of TERANGA, which produces a range of products—from juices to popsicles—that use the baobab superfood of her native Senegal. Nafy grew up enjoying baobab and visiting her grandparents’ village, which surrounded a large baobab tree. A graduate of the University of San Francisco, where she studied marketing and international business, Nafy initially worked in the tech industry. When he first baby was born, prematurely, she quit her job to better care for her family. Later, she turned to food and founded TERANGA in 2017. Today, TERANGA is the only U.S. company to sell bottled baobab fruit juice.
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    Featured Recipes:
    Nyum Bai’s Phnom Penh (Cambodian Noodle Soup) by Nite YunMafè (Peanut Stew) by Nafy FlatleyGet the Book:
    Omnivore BooksAmazon

    For information regarding your data privacy, visit acast.com/privacy

    • 44 min

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