Radio Cherry Bombe features interviews with the most creative and interesting people in the world of food. Each week, host Kerry Diamond, founder and editor of the indie magazine Cherry Bombe, talks to the chefs, bakers, pastry chefs, stylists, writers, cookbook authors, and others making it happen. Follow @cherrybombe on Instagram for show news, giveaways, and more. Thank you to Tralala for our theme song, "All Fired Up."
Produced by Cherry Bombe Media
Cookbook Author Yasmin Khan on Her Latest Journey
Author Yasmin Khan has carved out a very specific space for herself in the world of cookbooks and produced a body of work that goes well beyond the sharing of recipes. Thanks to her intrepid nature and in-person reporting, Yasmin’s books are culinary and cultural postcards from parts of the world shaped by history, politics, and strife—but lots of humanity. Her latest book is 'Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus' and it’s a heartfelt follow-up to her first two books, 'The Saffron Tales' and 'Zaitoun.'
Yasmin joins host Kerry Diamond to talk about 'Ripe Figs,' the recipes she loves from the book, and the work that went into producing it. Yasmin also discusses the recent Vogue.com article she wrote about miscarriage, and her experience with miscarriage while working on her book.
Anne Willan on Cookbooks, Culinary School, and Julia Child
Some might know Anne Willan as the doyenne of La Varenne, the influential culinary school she ran in Paris and Burgundy, but she’s also the author of more than 30 cookbooks, including her latest, 'Women in the Kitchen,' '12 Essential Cookbook Writers who Defined the Way We Eat, from 1661 to Today.' Anne joins host Kerry Diamond to talk about everything from the early days of La Varenne to her friend Julia Child and the antiquarian cookbook collection that Anne and her husband, the late Mark Cherniavsky, donated to the Getty Research Institute in Los Angeles. Anne reflects on her life as an author, historian, and teacher and you don’t want to miss it.
Today’s show is supported by the sponsors of The Julia Jubilee: Kerrygold, Crate&Barrel, Whole Foods Market, Le Creuset, San Pellegrino, and Kobrand Fine Wine & Spirits.
Julia Child Was My Boss, With Stephanie Hersh
Stephanie Hersh dreamed of a job in the culinary world, but she never imagined she would have a front-row seat to the life of the biggest culinary icon around, Julia Child. Stephanie became Julia’s executive assistant in the most unlikely of ways, when a chance phone call came into the secretarial school she was attending after time at the Culinary Institute of America. The only catch? Julia wanted an office assistant, not a starry-eyed culinary school grad. Stephanie talked her way into the job and wound up becoming Julia’s right hand for almost 16 years. Today, Stephanie is a chef instructor with Oceania Cruises and is based in New Zealand. She joins host Kerry Diamond to share some of her memories, her thoughts on the film 'Julie & Julia,' and what Julia was like as a boss.
Thank you to Chronicle Books, publisher of the upcoming 'Tables & Spreads,' for supporting this episode.
Nigella Lawson Wants You To Cook, Eat, Repeat
Cooking with banana peels? An entire chapter on rhubarb? A love letter to anchovies? You’ll find it all in 'Cook, Eat, Repeat,' the charmingly idiosyncratic cookbook that Nigella Lawson finished during the lockdown. The Domestic Goddess joins host Kerry Diamond to talk about the book, some of its standout recipes, and what she has been eating, cooking, and reading during the pandemic. From her specific rules on buttering toast to her Game of Thrones gloves that make slicing on a mandolin less scary, Nigella explains it all, as only she can.
Thank you to Crate&Barrel and Chronicle Books, publisher of 'Tables & Spreads' by Shelly Westerhausen, for supporting this episode.
Molly Baz On Her Own
Molly Baz did not grow up in a foodie family. As a teen, she realized “food could be delicious,” as she describes it. For Molly, learning how to cook became a passion that took her from her own supper club to the kitchens of several restaurants, and to a job at Bon Appétit. Now, teaching others how to cook is what drives her. She’s been sharing recipes with fans via Patreon and on April 20, her debut cookbook drops. Titled 'Cook This Book,' it’s a brightly designed collection of signature Molly recipes, from roast chicken to jammy eggs to Caesar salad. Learn how the cookbook came together, why Molly moved to L.A., and whether she’ll return to YouTube any time soon.
Thank you to Crate & Barrel and Sitka Salmon Shares for supporting this episode!
The Marvelous Madhur Jaffrey
Madhur Jaffrey has been a superstar in culinary circles for decades. She’s an author, an actor, and a global ambassador for the cuisines of India. Madhur has won awards for her work in both film and food, authored more than 30 books, and is a food TV pioneer, having taught probably millions of people how to cook over the years through her shows and videos. Since her youth, she has led a life marked by curiosity and adventure.
This interview was recorded as part of a special Cherry Bombe members meeting on Zoom featuring Madhur. She joined us to talk about Climbing the Mango Trees: A Memoir of a Childhood in India, her wonderfully evocative book, plus her garden in upstate New York, and some cooking advice.
Reseñas de los clientes
Wonderful Podcast made by women and about women. It’s really enjoyable to listen to you all and inspiring too.