100 episodes

Cookery by the Book is a podcast for cookbook lovers. Join host, Suzy Chase, as she chats with cookbook authors to discover interesting stories behind your favorite cookbooks. In every episode Suzy makes a recipe out of the cookbook for discussion. Happy listening & cooking!

Cookery by the Boo‪k‬ Suzy Chase

    • Food
    • 4.9 • 113 Ratings

Cookery by the Book is a podcast for cookbook lovers. Join host, Suzy Chase, as she chats with cookbook authors to discover interesting stories behind your favorite cookbooks. In every episode Suzy makes a recipe out of the cookbook for discussion. Happy listening & cooking!

    The Arabesque Table | Reem Kassis

    The Arabesque Table | Reem Kassis

    The Arabesque Table: Contemporary Recipes from the Arab World
    By Reem Kassis






    Intro:                            Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.
    Reem Kassis:                 My name is Reem Kassis and I'm the author of The Palestinian Table and more recently The Arabesque Table.
    Suzy Chase:                   I'm so happy you're back. So the last time you were on the cookbook podcast was 2017 with The Palestinian Table where you use the power of food and storytelling to share the Palestinian narrative with the world. Today, I'm thrilled to chat with you about your second cookbook, The Arabesque Table, all about the evolving cross-cultural food of the Arab world. Let's start off with you talking a little bit about doing three years of recipe research for this cookbook.
    Reem Kassis:                 You're right. It was very long, you know, the process of from getting the idea to researching it, to ultimately the end product but it was also fascinating because what I started out with was very different from the book that I ended up with. Um, you know, initially I think my desire was to capture this modern Arab table that was inspired by how we ate at home and all the cross-cultural interaction that I was seeing. But then it became clear to me as I started working on this, that you cannot understand this modern table with any kind of integrity, if you don't know the past on which it's based. And that kind of got me into the rabbit hole of the research you're talking about, which involves a lot of digging through archival materials through medieval Arabic cookbooks. It also involved a lot of academic texts and research articles, but at the end, I had this picture in my mind that is so much richer and more fascinating than I ever imagined our history to be. I don't know where to start and where to end telling you about it because it is so vast, but it's extremely interesting and only a portion of it made it into the book, Suzy, because as you know, it's a 250 page cookbook, so if I were to run with it and make it the thousand page tomes that I was aiming for, nobody would buy it. It would be too heavy and probably too boring so you ended up with the very interesting bits in the book that you have.
    Suzy Chase:                   I want to start with the cover. So when I think of the word arabesque, my mind immediately goes to the ballet move the other definition of arabesque is, and I looked it up in ornamental design. So you had a long journey coming up with the title for this cookbook and the cover. Can you take us back to your childhood garden when you were drinking lemonade, talking about the title with your mom?
    Reem Kassis:                 It's actually funny that you mentioned the arabesque ballet move because it was also in the back of my mind when I was picking the title, even though I picked it more for the ornamental design and you're referring to something I talked about in the introduction, which is I had submitted my first and then that draft went through edits and I submitted the second and final one. And we were doing the photo shoot at my parents' home in Jerusalem. And still we did not have a title for the book. So naturally I'm stressed out. I'm talking to my mother, to my father, to my brother, you know, what is the title of this book going to be? And it really only hit me towards the very end after we spoke so much about what the book is, what the main topic of the book is, what I'm trying to convey. And one of the tables in our backyard, it has this ornamental design on it and Arabic pattern. And just seeing how those designs fit together, they're wov

    À Table | Rebekah Peppler

    À Table | Rebekah Peppler

    À Table: Recipes For Cooking + Eating The French Way
    By Rebekah Peppler






    Intro:                            Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.
    Rebekah Peppler:          I'm Rebekah Peppler and my book is called À Table: Recipes For Cooking + Eating The French Way.
    Suzy Chase:                   In 2015 you started splitting your time between Paris and Brooklyn, which became Paris and LA and then Paris full time. How did that evolve?
    Rebekah Peppler:          So basically I was living correct in New York in 2015, and I had started to kind of get this just like gut feeling that I needed a change. Um, and that change wasn't going to happen in New York. And I, at the time was working quite regularly as a food stylist primarily, um, but had wanted to get back into writing as kind of my primary profession. And so I decided that I would split time between New York and another city and I really wasn't sure where it was going to be. It was actually between LA and Paris kind of just popped up out of the blue. I had spent a little time there just on a holiday. I swapped my apartment in Brooklyn with a teacher in Paris and just lived there for, for six weeks, trying to get an idea of if I wanted to even make that move and I would say like two weeks in, I was absolutely not, not for me. Um, I didn't have any French at the time and it, it didn't feel like the right city. And then about three weeks in my kind of mindset changed completely. And I was like, you know what, actually, this is, this is exactly what I want to be doing. And so I started splitting my time between Paris and New York. And then, um, and then it became Paris and LA, uh, for a brief moment in time. And then it became Paris kind of totally however you are reaching me while I'm in LA. And so I don't think I've really shed that Paris LA commute quite yet, but all of my stuff lives in Paris, which is, which is a very exciting thing for me to, uh, to feel a kind of concrete home in one place.
    Suzy Chase:                   The subtitle of this cookbook is Recipes For Cooking + Eating The French way. So the phrase recipes for cooking, I know how I interpreted it as, like achievable, delicious recipes for the home cook, but what were you thinking?
    Rebekah Peppler:          Oh, I actually never even thought about that. Um, how it could be interpreted in a different way for me. Uh, the subtitle kind of was born out of the fact that when I first pitched this book, um, and I know that you've spoken to quite a few authors. So, you know, that kind of proposal starts prior to writing the book and is sold. Um, it was more centered around gathering in my head and kind of like gathering around the table, eating together, cooking together. And it also evolved into me wanting to be able to say, you know, just cooking and eating the French way because, you know, I lived alone in Paris at the time and I was sometimes just cooking for one and sometimes I was cooking for two and sometimes I was cooking for eight. And so I didn't want to kind of pigeonhole it into a cooking only for a big group of people and then, um, fortuitously, when the book came out, we were still in the middle of the pandemic. And so it actually, um, translated even better than I could have ever imagined when I was kind of shifting in the beginning stages book.
    Suzy Chase:                   What does eating the French way look?
    Rebekah Peppler:          Like for me personally, kind of eating the French way is just kind of enjoying your food and enjoying the moment that you're in and opening a bottle of wine or pouring an Apéritif, whether that be alcoholic

    Cookery by the Book x Fireside

    Cookery by the Book x Fireside

    Water, Wood & Wild Things | Hannah Kirshner

    Water, Wood & Wild Things | Hannah Kirshner

    Water, Wood & Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town
    By Hannah Kirshner






    Intro:                            Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.
    Hannah Kirshner:          I'm Hannah Kirshner and my first book is out now it's called Water, Wood & Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town.
    Suzy Chase:                   Water, Wood & Wild Things is the engrossing brilliant book we need right about now. Part travelogue, part meditation on the meaning of work, and full of your beautiful drawings and local recipes. But first I want to tell you that I have been a huge fan of yours for years, since you were with Food52 back in 2016 and you would do these Facebook lives and I just adored your kitchen in Brooklyn. It was so organized.
    Hannah Kirshner:          That's amazing, you know, broadcasting those I really had no idea who was watching in a way it just felt like I was alone in my kitchen. And yeah, it's amazing to hear that you were watching and enjoying them.
    Suzy Chase:                   I loved it. And you know, what's so funny for the longest time I didn't know your name was Hannah. I was like oh Sweets & Bitters is on.
    Hannah Kirshner:          Right, so that was the name of the magazines that I self-published. It just kind of stuck. Actually I chose the name when I was still, I hadn't even started the magazines, but I was a baker and I was a bartender and I was doing some cocktail events and baking cupcakes and all sorts of things. Then I was like, well, this will just sort of work for whatever I do I think.
    Suzy Chase:                   It was perfect. And I still just want to call you Sweets & Bitters.
    Hannah Kirshner:          Well, I think I'm stuck with it. So that's good.
    Suzy Chase:                   So in 2017 you did some videos for Food52 in Japan and my favorite of all time was when you went to Kathy's Kitchen and Kathy does all this American baking and her cookbook collection was fantastic. She showed you a cookbook from when she was 10 that was all about Pennsylvania Dutch Baking. I will always remember that episode. I loved her shop.
    Hannah Kirshner:          She's amazing. So Kathy is her American name, but her real name is Kei Yamaguchi and so she has this baking space in Kyoto. Now, I can't remember if at that time it was her old space or her new space, but she sells baked goods and she runs baking classes. Most people in Japan don't have an oven in their home kitchen. So she's able to teach people and give them an opportunity to cook all these baked goods that require an oven and she has this amazing cookbook. I think she's published two of them now called Friendship Cooking, where she travels around Japan and cooks with different friends and learns their recipes.
    Suzy Chase:                   Let's start off with your first foray into Japan. When you spent a month with bike, when you were 22, how did that come about?
    Hannah Kirshner:          At the end of college and the years that followed, I had started bike racing and I was working in a bike shop. I had actually applied for a Fulbright to go to Japan and write a graphic novel about bicycle culture, not surprisingly the Fulbright committee didn't quite get it. And so I figured, well, I can't afford to go for a whole year without funding, but I could save up enough money to go for a month. When I was writing the proposal, I had seen a flyer for a bike messenger race in Kyoto, and I contacted...there was an email on it I didn't know who I was writing to, but I wrote to them,

    Why We Cook | Lindsay Gardner

    Why We Cook | Lindsay Gardner

    Why We Cook: Women on Food, Identity, and Connection
    By Lindsay Gardner






    Intro:                            Welcome to the number one cookbook podcast, cookery by the book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors and this is my first book, Why We Cook: Women on Food, Identity and Connection.
    Suzy Chase:                   Why We Cook celebrates those who are dedicated to not only practicing their craft, but also changing the world of food for the better. You spotlight 112 inspiring women who are shaping the contemporary food world as professional chefs, farmers, journalists, authors, and more with essays, interviews, quotes, and recipes. Talk a little bit about the process of choosing each woman and how the book is organized.
    Lindsay Gardner:           The book is an illustrated collection, and as you said, includes recipes, essays, profiles, as well as Q and A's with not only women in the professional culinary realm but also home cooks. It was a goal of mine from the beginning to make the book as inclusive and far reaching as possible in terms of selecting people to participate in it and also reaching out to people to see if they would even be interested in participating in it. I'm not in the culinary world. I am a home cook and an artist and I think saying that I feel like or I felt like an outsider would be maybe a little too strong for how I think about it but, you know, I'm not part of the culinary industry. So when I reached out to a lot of the chefs and food writers that are included in Why We Cook, to be honest, I had no idea if I would hear back from them. So every time I heard back from anyone at all, it was a thrill. And then on top of that, when people started saying, yes, it was like a double thrill.
    Suzy Chase:                   So you not only curated this gorgeous book, you illustrated it to such charming and thoughtful images. I would love to hear about that.
    Lindsay Gardner:           Thank you. This has been the most creatively fulfilling project I've ever worked on let me start there. It has been such a joy to get, to make art in this context. It felt really collaborative and because I was involved in not only the writing process and the curating and working with all the contributors so closely, I felt so invested in everything that they were contributing to the book. So working with people over time to figure out what the topic was that they were going to write about. For example I got to know those stories so well, and by the time I actually came to the illustrations, I felt super invested in them and it felt super fulfilling to me because I, I just felt like I was really honoring their stories through illustration. So the book was actually really fun because with so much different kinds of content, it was kind of a puzzle to put it together.
    Suzy Chase:                   One of the great things about writing it and illustrating it was that as I was finalizing the manuscript in late 2019 and all of the various pieces from the contributors, I was also sketching all of the illustrations for each piece. And so when it came time to lay out the book, the designer that I worked with at Workman, her name is Sarah Smith. She was amazing and endlessly patient, she took all of my sketches and she took all of the manuscript. And with those pieces laid out the entire book, which as a first time author, I didn't know how that part was going to go. And it was kind of like overwhelming to think about how that would work, but she really laid it out. So that by the time it came time to make all the final paintings, which happened mostly in 2020, I knew exactly where the illustrations were going to go. I knew if they were going to span both pa

    Simply Julia | Julia Turshen

    Simply Julia | Julia Turshen

    Simply Julia110 Easy Recipes For Healthy Comfort Food
    By Julia Turshen






    Intro:                            Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.
    Julia Turshen:               My name is Julia Turshen and I am here to talk about my brand new cookbook, Simply Julia and I am so excited to talk to Suzy about it.
    Suzy Chase:                   You kicked off the cookbook with the phrase. "I loved making this book." Now, I think it's because this is your most personal cookbook yet, but what was it about this particular cookbook that you loved?
    Julia Turshen:               I really loved this question. I loved so much about making this book. You mentioned it's my most personal book yet, and that is true and that is definitely part of why I loved it, but to be more specific, the process of making it really personal meant sharing things like a lot of old family photos in this, sharing photos of friends in it so it was sort of bringing up all these really wonderful and the happy memories about the people I've shared food with, so many of the stories in the book, you know, that preceed the recipes are about just people in my life. So it made me feel very deeply connected to so many people. And, you know, I started working on the book before the pandemic, but I finished working on the book during the pandemic so that feeling of connection feels more important than ever so that is part of why I loved making the book. I also just love every recipe in the book, which might sound like obvious, like duh, like who wouldn't like why would you put a recipe you don't love in your cookbook, but I really love these recipes. I loved working on them. I loved eating all the food and another thing I really loved was my wife Grace was, I mean, she's always been very, very supportive of all my work, but she was extra supportive with this book because when I was testing the recipes for it or when it was the time and the process to do so, she had just closed her business of 15 years and had free time and so she volunteered to test every single recipe in the book, which meant I got to sit in my kitchen while my amazing smart, wonderful wife was cooking everything and it was such an incredible process and it made me feel just super, just not only supported by her, but super like close to her and I think the book is much better because of her involvement in that way. I loved the publishing team I worked with. I mean, I could go on and on. I just had a really positive experience and as you know, cause we've talked before I've worked on a lot of books, so I feel like me expressing to you how much I loved working on this book is based on the, I would say very privileged and maybe unusual position I'm in, which is that I have a lot of other experiences to compare it to, and I've loved every book I've worked on, but this was just like this incredibly positive journey and yeah, I am so happy with it. I'm so happy to talk to you about it. And I appreciate you asking that question it's nice to reflect on.
    Suzy Chase:                   You submitted the first draft of this at the end of February, 2020 right before we went into lockdown here in New York State, did the pandemic have any influence on changes or pivots you made to this book?
    Julia Turshen:               It did, not really in terms of the recipes. I mean, those were all locked in at that point but it completely changed how this book was photographed and I was planning on photographing the book with like a big team of people, which is how I have worked on pretty much every cookbook I've done and I've usually worked with a photographer who might have an assist

Customer Reviews

4.9 out of 5
113 Ratings

113 Ratings

Natalia Azevedo ,

I love this podcast

I absolutely love this podcast. Susy goes straight to the point with her guests, she asks interesting questions and has a fabulous way to make me curious about the recipes she prepares . I adore all book recommendations . Keep up the good job !

DianaMae ,

Breath of Fresh Air ( and cooking ideas)

Loving listening to this podcast❤️great tips and ideas for our Stay At Home life ❤️❤️❤️

H_LouVou ,

Weekly

Suzy’s podcast is something I look forward to every week. I listen as I get ready for my day and follow her on Instagram. She inspired some of my quarantine baking, like peanut butter cookies. Cheers!

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