Salt & Spine

Brian Hogan Stewart

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.

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Episodes

'The State of California Cuisine' is Native, Black, Arab, and More
13-02-2024
'The State of California Cuisine' is Native, Black, Arab, and More
Well, hello there! It’s been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What’s in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won’t find anywhere else. But there’s more brewing. Big stuff! I can’t spill all the beans yet—but stay tuned for a cookbook lover’s dream, coming this summer. Woo!I hope your 2024 is off to an excellent start. Can you believe we’re already six weeks in? I blinked and it’s Valentine’s Day. And now, I’m so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine.By the way… It’s a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too.Before we get to this episode…🎧 What I’m Listening To* Absolutely loving this new mini-series from and Ham El-Waylly in collaboration with The Sporkful team. Episode 1 starts with murder and ends with tamale-inspired soup. Start at the beginning. (Psst, stay tuned for my chat with Sohla soon, too!)📖 What I’m Reading* Lots of (very, very deserved) love for The Zuni Cafe Cookbook lately in Eater and TASTE. If you write about TZCC, I will read it. * I just finished Less and, whew, adored it. I’m late to the party, and it sat on my shelf for several years. But I picked it up recently and couldn’t put it down. I also just finished the behemoth Wellness by Nathan Hill (who’s both an alum of my university and of my college newspaper!) Loved his first novel, The Nix, and Wellness was just as captivating and satisfying. Episode 165: The State of California Cuisine with Reem Assil, Tanya Holland & Sara Calvosa OlsonAlright, we’ve got some fun conversations in store this season, and we’re starting by letting you into one of our recent, incredible live events. A hearty crowd joined us in the fall at the stunning Mill Valley Public Library, nestled in a great forest of California redwoods, for a chat we called “The State of California Cuisine.” A lofty title, I know! But we knew just who could bring the modern, representative views of what’s happening in Cali cuisine today: our friends Sara Calvosa Olson, Tanya Holland, and Reem Assil. * Sara is a Karuk home cook whose first cookbook, Chími Nu’am: Native California Foodways for the Contemporary Kitchen, “reimagines some of the oldest foods in California for home cooks today.” Think: acorn crepes, blackberry braised smoked salmon, wild boar pozole, peppernut mole chicken. Sara bills the book as an “accessible entry for people beginning their journey toward a decolonized diet.”* Tanya is the award-winning chef and restauranteur behind Oakland’s beloved Brown Sugar Kitchen (no current brick & mortar location), and a well-known culinary personality. Today, the “Top Chef” alumna chairs the James Beard Foundation’s Awards Committee (and sits on the foundation’s Board of Trustees). Her third cookbook, Tanya Holland's California Soul: Recipes from a Culinary Journey West, showcases 80 seasonal recipes rooted in the “key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food.” Alongside recipes, Tanya shares stories of Black Californian food-makers, from farmers to coffee roasters. * Reem is a Palestinian-Syrian chef-activist based in Oakland, CA, who spent a decade as a labor and community organizer before turning to restaurants and opening Reem’s California. Reem brings her social justice lens to the restaurant industry, pushing for more just economic and labor practices. The La Cocina alumna’s debut cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora, “shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast.”We’ve got a great chat with a lively, engaged live audience. And of course, with these three incredible cooks in one room, we had to put them all to the test in our signature culinary game! Enjoy.We 💚 local bookstores. Pick up your copy of these books via Bookshop:Coming up this week: Paid subscribers to Salt + Spine will receive three recipes from this week’s featured books:Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.This Week’s New Cookbook ReleasesCatching up with 2024 books here, so these include January releases, too!* Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson* The Farm Table by Julius Roberts* Cool Food: Erasing Your Carbon Footprint One Bite at a Time by Robert Downey Jr. and Thomas Kostigen* 5 Ingredients Mediterranean: Simple Incredible Food by Jamie Oliver* Eat More Plants: A Chef’s Journal by Daniel Humm* 15 Minute Meals: Truly Quick Recipes that Don’t Taste Like Shortcuts by Ali Rosen* Come Hungry: Salads, Meals, and Sweets for People Who Live to Eat by Melissa Ben-Ishay* Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kate Ashmore* The Complete Beans and Grains Cookbook: A Comprehensive Guide with 400+ Recipes by America's Test Kitchen* Après Ski: 100 Cozy Drinks to Warm Up Your Winter by Cider Mill Press 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
From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe
30-11-2023
From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe
Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did? By the way: I’m so thankful for all of you, the Salt + Spine community. After six years, it’s incredible to continue to hear from you all—what you’re cooking, something in our interviews that stood out to you, and getting the chance to meet you at our events and live shows. 🍪 COOKIE SWAP!Speaking of events… our annual Cookie Swap is just around the corner! For those of you in the Bay Area, I look forward to seeing you on December 10 for cookie demos, cookie sampling, glasses of bubbles, and of course swapping your baked goods with others! It’s always a blast. As in prior years, this event supports our friends at La Cocina and tickets are available here.🎧 What I’m Listening To* It’s that time of year and I’m thrilled to for the fifth year to join my friends Stacie & Meghan at Didn’t I Just Feed You to share some of my favorite cookbooks of the year. Give it a listen here! 📖 What I’m Reading* Mayukh Sen’s wonderful profile of Madhur Jaffrey, 50 years after An Invitation to Indian Cooking was published. Knopf reissued the book, one of 20 she’s written, this year. “You’d be mistaken if you were to perceive Jaffrey, now 90, primarily as a cookbook author. ‘I’m an actress,’ she stated matter-of-factly. ‘And I do parts. One of the parts is playing a food writer.’” Read more in The Washington Post.* I love a Cuban sandwich. The New York Times offers an illustrated history looking at the sandwich’s origins.🍳 What I’m Cooking* Nothing to report this week! Finally wrapping up on Thanksgiving leftovers and lots of meals out. A deserved break from cooking after last week.Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 164: Dan PelosiIn this week’s episode, Dan Pelosi and I discuss:* His path to “Grossy Pelosi,” from cooking alongside his family as a kid (yuck cakes!) to how his background in design and marketing set the stage for his pivot to working in food full time,* How his viral recipes—vodka sawce—take off and whether he’s tired of making them,* Why he declines potluck dinner party invites and what he asks guests to bring when he’s in control of the menu.Plus, as always, we put Dan to the test in our signature culinary game.Let's Eat: 101 Recipes to Fill Your Heart & Home by Dan PelosiGrossyPelosi is your best friend in the kitchen--actually, he's family.In his debut cookbook, larger-than-life personality Dan Pelosi offers up a warm hug of home cooking, sharing both comfort food and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratch--but all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly. Read how Bimpy (the 100-year-old grandpa the internet loves to love!) smuggled homemade subs into Yankee Stadium, then craft your ultimate Big Italian Sandwich. Relive the memory of Dan learning how to make his friend's mom's stuffed chicken cutlets in their Jersey Shore house (and getting himself adopted into their family), then level up with Prosciutto & Mozzarella-Stuffed Chicken Parm. Learn how Dan's mom would spring him out of school before the final bell (just to preheat the oven), then make your own Early Dismissal Pot Roast. And rewind to the beginning of Dan's relationship with his boyfriend, Gus, then recreate the Zabaglione (and the romantic Cheesecake Factory ambiance) that inspired their first "I love you."We 💚 local bookstores. Pick up your copy of Let’s Eat here:This week, paid subscribers will receive two featured recipes from Dan’s Let’s Eat—the classic Italian Holiday Cookies with “an elusive and unique flavor profile that’s somewhat hard to nail down,” and a crowd-pleasing Baked Brie Bread Bowl that’s perfectly “Peak Pinterest Mom.” Both recipes are hitting inboxes shortly so make sure you’re subscribed today:Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today. See you next week! 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
LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash
10-11-2023
LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash
Hi there. First today: We’re remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie’s work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick’s images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen’s “Cravings” and Bay Area chef Tanya Holland’s “California Soul” to Andrea Nguyen’s “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie’s husband Erik and 2-year-old daughter Romy here. 📖 What I’m Reading* Julia Moskin spent over a year working to lock in an interview with Half Baked Harvest’s Tieghan Gerard, who has become a polarizing figure in the cookbook industry—so much so that Moskin notes most of the sources she contacted wouldn’t go on the record. Gerard’s early viral success built her a massive online following, and her books sell quite well—but, as Moskin writes, she has “also become an unwilling lightning rod for controversy, entangled in issues that have galvanized the food world in the last decade: cultural appropriation, intellectual property, body shaming, privilege and racism.” A fascinating piece that prompts many discussion questions. Read more in the New York Times here.🎧 What I’m Listening To* 🎙 This week, I adored this conversation with and her mother, Clara, who makes her podcast debut on . Have a listen: 🍳 What I’m Cooking* 🦃 It’s almost T-Day! This year, I’m hosting a small pre-Thanksgiving dinner party that’s “Thanksgiving-inspired” and built around cookbooks. A new twist and I’m excited to share the menu with y’all soon!Episode 163: John Finger + John AshThis week’s episode was recorded *live* at Hog Island Oyster Co. on the shores of Tomales Bay in Northern California. I’m joined by Hog Island co-founder John Finger and revered chef John Ash for this conversation, which took place while our audience enjoyed a spread of dishes from the new Hog Island Book of Fish & Seafood. In the show, we discuss:* The history of Hog Island Oyster Co. and oyster farming in America, and the introduction of Hog Island’s Sweetwater oysters; * How sustainable aquaculture practices have evolved over time—and what’s on the horizon; * And the wide-ranging new Hog Island cookbook, in which John Ash pulls in recipes and techniques from around the globe.Plus, as always, we put our guests to the test in our signature culinary game!The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Chef John Ash, with a Foreword by Stuart BriozaFeaturing favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company's sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder. Presenting a wide variety of cooking methods--such as steaming, roasting, grilling, pan-frying, and curing--along with illustrations for techniques like shucking oysters, opening clams, and filleting fish, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.We 💚 local bookstores! Pick up your copy of The Hog Island Book of Fish & Seafood here:This week, paid subscribers will receive two recipes from The Hog Island Book of Fish & Seafood: a perfect-for-Thanksgiving Cornbread Oyster Stuffing with Thyme and Fennel … and a classic Grilled Oysters with Four Sauces (we’re talking Chipotle-Bourbon Butter! Harissa Butter! Mendocino Miso Butter!)Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today. 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
Hetty Lui McKinnon on her deeply personal Tenderheart—and how home cooks can break free of their 'vegetable handcuffs'
31-10-2023
Hetty Lui McKinnon on her deeply personal Tenderheart—and how home cooks can break free of their 'vegetable handcuffs'
Hi, long time! Phew, October is always the wildest cookbook month—it’s even officially dubbed National Cookbook Month—and we’ve been a bit quiet around here. With two little ones running around the house, germs have been rampant, and my voice just hasn’t been cooperating. So we’re catching back after falling a bit behind on our fall release schedule and thrilled to share today’s chat with Hetty Lui McKinnon with all of you.And now, somehow, it’s Oct. 31 - Halloween! I’m a sucker for anything fall. We’re in a judgment-free zone, of course, so I’ll readily admit that I’m happily ordering pumpkin-spiced lattes. I made chili as soon as the temps dipped a bit after our recent heat wave. I broke out my extra warm sweaters, put them away (see: heat wave), and broke them out again.Tonight, I’m making a big batch of Eric Kim’s Creamy Baked Macaroni and Cheese, which keeps it simple with cheddar and Velveeta. It feels equal parts crowd-pleasing (we’re talking actual toddlers here) and nostalgic. (Usually, for holidays, Martha Stewart’s baked mac is my trusted go-to.)Ah, and costumes. How fitting that we’re talking with Australia-born Hetty today as my family prepares to transform into the animated, hilarious Australian sheepdog family of Bluey, Bingo, Chili, and yours truly, Bandit. Wish us luck on the trick-or-treat streets!📖 What I’m Reading* writes about the publication of Butter Boy, the new cookbook from Paul Flynn, “the beloved chef at the Tannery in Waterford and the Irish Times food writer,” wondering: Is a cookbook without photos so retro it's radical?🎧 What I’m Listening To* Self-promo: I was so honored to share the origin story of Salt + Spine on the Everything Cookbooks podcast with friends of the show Kate Leahy, Molly Stevens, and Kristin Donnelly. This trio (plus fourth co-host Andrea Nguyen) really ask great questions and it made for a fun and engaging chat. Listen here or wherever you podcast!🍳 What I’m Cooking* You already know the Halloween menu: Creamy Baked Macaroni and Cheese by Eric Kim [New York Times]Episode 162: Hetty Lui McKinnonIn this week’s episode, and I discuss:* The loss of her father when she was a teenager, and the impact his passing had on her relationship with her family and with food. “As a child,” Hetty writes in Tenderheart, “I didn’t see living among cartons of fresh produce as anything but normal. … My memories of my father are suspended in time, a disrupted dream without an ending. Every memory I have of him is through the lens of a child. He was tenderhearted—generous, caring, affectionate, kind, and playful.”* Her path to writing Tenderheart, her fourth and most personal book to date. Hetty first wrote about her father’s passing in an essay for Peddler, her self-published journal on food and culture. * How Hetty approaches recipe development and her “deep obsession” with vegetables, which leads to recipes in Tenderheart like Cabbage Carbonara-ish, Chocolate-Eggplant Brownies, Tingly ‘Cacio e Pepe’ Snow Peas with Rice Noodles, Lazy Butternut Squash Tiramisu, and—on of my new favorite lunches—an egg salad in which Hetty swaps out the egg for roasted Brussel sprouts. Genius! (By the way, in addition to Hetty’s cookbooks, she publishes recipes regularly with The New York Times and on her Substack, .)* Plus, as always, we put Hetty to the test in our signature culinary game!For more great listening, our 2021 episode with Hetty is here:Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnonHeritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.We 💚 local bookstores. Pick up your copy of Hetty’s Tenderheart here:Hetty’s previous cookbooks include Neighborhood, Community, Family, and To Asia, With Love.This week, paid subscribers will receive two featured recipes from Hetty’s Tenderheart—a stunning eggplant dish that gets a classic char siu treatment, and a “carrot-laden ramen” that draws on the smell-memory of satay. These are dropping on Thursday, along with an excerpt of Hetty reading from Tenderheart.Salt + Spine is supported by listeners like you. For this week’s recipes—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.This Week’s New Cookbook Releases* Start Here: Instructions for Becoming a Better Cook by * Big Heart, Little Stove by Erin French* Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung * Hungry As Hell by Michelle Davis + Matt Holloway* Preserved: Condiments Darra Goldstein, Richard Martin, Cortney Burns* Preserved: Fruit Darra Goldstein, Richard Martin, Cortney BurnsPsst, we were quiet the past couple of weeks, so catching up on a bunch of other new releases I hope you didn’t miss!* Just Eat by Jessie James Decker* More is More: Get Loose in the Kitchen by * Rintaro: Food and Stories from a Japanese Izakaya in California by Sylvan Mishima Brackett* The Global Pantry Cookbook by Ann Taylor Pittman + Scott Mowbray* Chocolate All Day by Steve Hodge* Fish Butchery: Mastering the Catch, Cut, and Craft by Josh Niland* Joshua Weissman: Texture Over Taste by Joshua Weissman* Let's Bake Bread! by Bonnie Ohara* Let's Eat Paris! by François-Régis Gaudry* The Encyclopedia of Cocktails by * ScheckEats―Cooking Smarter: Friendly Recipes with a Side of Science by Jeremy Scheck* Basics with Babish: Recipes for Screwing Up, Trying Again, and Hitting It Out of the Park by Andrew Rea* Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals by Rose Wilde* Make It Japanese: Simple Recipes for Everyone by Rie McClenny* Maman & Me: Recipes from Our Iranian American Family by Roya Shariat* My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora by Yewande Komolafe* Polish’d: Modern Vegetarian Cooking from Global Poland by Michal Korkosz* The Chutney Life: 100 Easy-to-Make Indian-Inspired Recipes by Palak Patel* Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by 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
Deb Perelman on building Smitten Kitchen and what makes a "keeper" recipe
05-10-2023
Deb Perelman on building Smitten Kitchen and what makes a "keeper" recipe
Hi there, happy Thursday! We’ve got a great chat with Smitten Kitchen herself (aka Deb Perelman) this week, so let’s cut right to it:Episode 161: Deb PerelmanIn this week’s episode, of and I discuss:* Her initial foray into blogging—from her short stint chronicling her dating life in New York City and shifting the focus to cooking;* How she approaches cookbook writing, from her initial reluctance to write a cookbook to what makes “keeper recipes;”* Where she finds inspiration, including which cookbooks she turns to.Plus, as always, we put Deb to the test in our signature culinary game.Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Smitten Kitchen Keepers: New Classics For Your Forever Files by Deb PerelmanIn her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Deb Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.What's a keeper?* a full-crunch cucumber salad you'll want to make over and over again for lunch* a tomato and corn cobbler that tastes like summer sunshine* an epic deep-dish broccoli cheddar quiche that even quiche skeptics love* a slow-roasted chicken on a bed of unapologetically schmaltzy croutons* a butterscotched apple crisp that will ruin you for all others* perfect spaghetti and meatballs, better than ever* Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the yearsThese are the fail-safe, satisfying recipes you'll rely on for years to come--from Perelman's forever files to yours.We 💚 local bookstores. Pick up your copy of Smitten Kitchen Keepers here:This week, paid subscribers will receive a recipe for Ginger Garlic Chicken Noodle Soup, the first recipe she worked on for this book and “the definition of a keeper.”Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.New Cookbook Releases**from this week and last week, as we’re behind! 😊* The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch by Elizabeth Poett* Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers by Tiffani Thiessen* The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen by Jing Gao* Always Hungry! by Laurent Degenais* Sohn-mat: Recipes and Flavors of Korean Home Cooking by Monica Lee and Tien Nguyen* Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking by Jacques Pépin* The Secret of Cooking: Recipes for an Easier Life in the Kitchen by Bee Wilson* Seafood Simple by Eric Ripert* Lidia's From Our Family Table to Yours: More Than 100 Recipes Made with Love for All Occasions by Lidia Bastianich* The Korean Cookbook by Junghyun Park and Jungyoon Choi* Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden by Nichole Accettola* Unwind: A Devotional Cookbook for the Harried and Hungry by Aarti Sequeira* The Lula Cafe Cookbook: Collected Recipes and Stories by Jason Hammel* Zingerman's Bakehouse Celebrate Every Day: A Year's Worth of Favorite Recipes for Festive Occasions, Big and Small by Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia* A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm by * Slow Drinks by Danny Childs* Signature Cocktails by Amanda Schuster* The Chocolate Chip Cookie Book: Classic, Creative, and Must-Try Recipes for Every Kitchen by Katie Jacobs* Now & Then: A Collection of Recipes for Always by Tessa Kiros* Natasha's Kitchen: 100+ Easy Family-Favorite Recipes You'll Make Again and Again by Natasha Kravchuk* Latinísimo: Home Recipes from the Twenty-One Countries of Latin America by Sandra A. Gutierrez* Familia: 125 Foolproof Mexican Recipes to Feed Your People by Marcela Valladolid* Cooking: Simply and Well, for One or Many by Jeremy Lee* Diner: Day for Night by Andrew Tarlow* Cook Clever: One Chop, No Waste, All Taste by Shivi Ramoutar 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
Katie Parla on the Italian islands, shepherd culture, and diving for urchin
22-09-2023
Katie Parla on the Italian islands, shepherd culture, and diving for urchin
Happy Friday folks! This week’s episode is a wee bit late because it’s a live show (!!!) which means the audio gave us a slight technical run-around. But it’s a fun one, for sure, in which we chat with Katie Parla in front of a live audience at our beloved Omnivore Books in San Francisco. First — last week, I shared the New York Times profile of B. Dylan Hollis, and this week the NYT is back (via Salt + Spine friend Priya Krishna) with a full feature on TikTok stars and how they’re changing the name of the cookbook game. “[Hollis] is one of several TikTok creators, many of them with little or no professional cooking experience, who have gone from tinkering in their home kitchens to topping best-seller lists in a remarkably short time. In the process, they’ve shot a jolt of energy into a sagging cookbook market.”Now, let’s head to Italy…* Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 160: Katie ParlaIn this week’s episode, Katie joined me in front of an audience at Omnivore Books in San Francisco to discuss:* The cuisines of Italy’s islands—which involve less fish and seafood than you might think;* Her decision to self-publish her latest cookbook, Food of the Italian Islands—and why she’ll keep self-publishing in the future; * What she wishes she knew when she first moved to Italy 20 years ago.Plus, as always, we put Katie to the test in our signature culinary game.Food of the Italian Islands by Katie ParlaA transportive cookbook inviting readers through Sicily, Sardinia, and Italy’s lesser-known island destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Katie Parla will take you through the streets of Palermo where her great-grandfather was born, across the caper fields of volcanic Pantelleria, into the kitchens of Sardinia for lessons in ornate pasta making, and to the pristine waters of Ponza to dive for sea urchins. And no island adventure with Katie would be complete without a jaunt through the Venetian lagoon on her fishing boat Laura!But Food of the Italian Islands isn’t just an island journey with your favorite Jersey girl. There are also over 85 recipes, both original and reimagined, that showcase the allure of the islands, including pane frattau featuring Sardinia’s beloved flatbread; bigoli in salsa, a party pasta popular in Venice; coniglio all’ischitana, braised rabbIt in the style of Ischia; torta caprese, Capri’s flourless chocolate-almond cake; and an array of pesto sauces from Pantelleria, Trapani, Linsoa, and Carloforte that will have you asking, “pesto genovese who?”We 💚 local bookstores. Pick up your copy of Katie’s latest book here:This week, paid subscribers will receive a recipe for Pesto Pantesco, the regional recipe from the island of Pantelleria, a speck south of Sicily, which employs tomatoes and the “wonderful, savory flavor of Pantelleria’s most famous export, salted capers.” Yum!Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.This Week’s New Cookbook Releases* Made in Taiwan: Recipes and Stories from the Island Nation by * Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam with Lisa Katayama* Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by * A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts by * Crave: Bold Recipes That Make You Want Seconds by Karen Akunowicz* Les Dames d'Escoffier New York Cookbook: Stirring the Pot by Silvia Baldini and Sharon Franke* Gatherings: Casual-Fancy Meals to Share by America’s Test Kitchen* Every Season Is Soup Season: 85+ Souper-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy by Shelly Westerhausen Worcel* Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer by Gina Homolka and Heather K. Jones R.D.* Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love by Jillian Harris and Tori WesszerSee you next week! 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
Frankie Gaw on Olive Garden, Lion's Head Big Macs, and learning to love yourself
14-09-2023
Frankie Gaw on Olive Garden, Lion's Head Big Macs, and learning to love yourself
Hi there, fellow cookbook lover. I’m here with great news: We’rrrreeee bacccckkkkk, baby! Season 13 (but who’s counting?) of Salt + Spine starts right here, and we’ve got an awesome line-up of conversations headed your way this fall. Plus, loads of new featured recipes, bonus content, events, and more. We’ve got Deb Perelman. Dan Pelosi. Katie Parla. Hetty McKinnon. AND MORE! Like I said, “we’re bacccccckkkk, baby!”If you’re not yet a paid subscriber to Salt + Spine, I’d love to extend a special offer of 20% off monthly or annual subscriptions for up to a year. Act fast - this is only valid for the first week of our new season! A few fun things I’ve been reading lately…* B. Dylan Hollis (if you have TikTok, you’ve seen his vintage recipes) has one of the breakout cookbooks of the year with “Baking Yesteryear.” He talks to the New York Times (B. Dylan Hollis is Bananas for Vintage Self-Published Cookbooks) about his growing collection of community cookbooks:* “Community cookbooks come from the church ladies and bridge clubs of the United States. They are the menus and the recipes of everyday folks. They’re a treasure trove of information,” Hollis said. He makes an excellent point: “You’re not going to find Velveeta fudge in an Anthony Bourdain cookbook.”And now, onto this week’s show with guest Frankie Gaw:Pssssssst. Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 159: Frankie GawIn this week’s episode, Frankie and I discuss:* How growing up in a Taiwanese-American family in Ohio shaped his relationship with food, and how he felt pulled toward a career in food media while working in tech,* The loss of Frankie’s father, which led to a period of self-reflection that pushed Frankie to re-evaluate his priorities and purpose,* A winding path—through Skyline Chilis and his grandmother’s recipes and a design-related career and a successful food blog and Instagram—that ultimately led to his debut cookbook, First Generation. Plus, as always, we put Frankie to the test in our signature culinary game.First Generation: Recipes from My Taiwanese-American Home by Frankie GawIn First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.We 💚 local bookstores. Pick up your copy of Frankie’s First Generation here:This week, paid subscribers will receive two recipes from Frankie’s First Generation: First up, his Lap Cheong Corn Dogs, “a dream pairing of cornbread batter and Chinese sausage—destined to be together in the mind of a young Asian American kid from suburban Ohio.” Plus, Frankie’s Stir-Fried Rice Cake Bolognese. “I can trace my love of Bolognese all the way back to third grade,” Frankie writes, “when my best friend, who lived across the street, introduced me to what would become one of my favorite meals: SpaghettiOs with Meatballs.”These recipes will drop into paid subscribers’ inboxes in the next 48 hours! To get these and hundreds more featured recipes, become a subscriber today.Salt + Spine is supported by listeners like you. If you love cookbooks, what are you waiting for?This Week’s New Cookbook ReleasesFall is hereeeee! It’s officially cookbook season. And here’s what is fresh this week:* I Could Nosh: Classic Jew-Ish Recipes Revamped for Every Day by * [🎙 Jake on SALT + SPINE: Jake Cohen on Jew-ish cuisine, reinventing recipes, and becoming the ‘gay Ina Garten’]* The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope by José Andrés (), World Central Kitchen, and Sam Chapple-Sokol* Pasta Every Day: Make It, Shape It, Sauce It, Eat It by of * Simply Symon Suppers: Recipes and Menus for Every Week of the Year by Michael Symon and Douglas Trattner* The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff* Gohan: Everyday Japanese Cooking: Memories and Stories from My Family's Kitchen by * The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads by Fabrizia Lanza* Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen by Ravinder Bhogal* Pasta et Al: The Many Shapes Of A Family Tradition by Alec Morris* Restaurant Gordon Ramsay: A Story of Excellence by Gordon Ramsey 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
Preserving Tradition, One Nonna at a Time, with Pasta Grannies' Vicky Bennison
02-06-2023
Preserving Tradition, One Nonna at a Time, with Pasta Grannies' Vicky Bennison
Episode 158: Vicky BennisonIn this week’s episode, Vicky and I discuss:* Growing up for several years on a farm in Kenya, where her father was working in agricultural development, and how she formed a relationship with food at an early age;* Her nearly-decade-long project, Pasta Grannies, to document the time-honored techniques and recipes passed down through generations of nonnas, the Italian grandmothers;* The diversity of regional pasta and cooking styles around Italy, and the stories behind these recipes;* Her cookbooks, including her debut award-winning Pasta Grannies: The Official Cookbook that has now been translated into six languages, and her latest, Pasta Grannies: Comfort Cooking.Plus, as always, we put Vicky to the test in our signature culinary game.Pasta Grannies: Comfort Cooking by Vicky Bennison"Heartwarming and deliciously comforting." - Stanley TucciWho better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.We 💚 to support local bookstores! This week, paid subscribers will receive two recipes from Vicky’s latest cookbook: Anna Maria's Ziti alla Genovese (Pasta with Stewed Beef from Naples) and Nini's Arancini (Sicilian Deep-Fried Rice Balls)Salt + Spine is supported by listeners like you. For this week’s recipes—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today. 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
Don't panic! Unlocking the secrets of pantry cooking with Noah Galuten
23-05-2023
Don't panic! Unlocking the secrets of pantry cooking with Noah Galuten
Episode 157: Noah GalutenIn this week’s episode, Noah and I discuss:* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),* How he fell into opening up new locations of Bludso’s BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul … and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,* The pandemic-inspired “Don’t Panic Pantry” video series, which went onto become the concept for his first solo cookbook,* And the chef’s favorite pantry staples, including dried seaweed.Plus, as always, we put Noah to the test in our signature culinary game.The Don’t Panic Pantry Cookbook by Noah GalutenAs the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.We 💚 local bookstores. Pick up your copy of Noah’s The Don’t Panic Pantry Cookbook here.This week, paid subscribers will receive a recipe for Noah’s Vegan Minestrone with Miso Pesto, his riff on Soupe au Pistou, the “French classic in which a usually mild broth gets livened up at the very end with a dollop of pistou (French pesto) placed onto each bowl.”Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today. 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
Claire Saffitz Returns! Unleashing the power of nostalgia (and stovetop desserts)
18-04-2023
Claire Saffitz Returns! Unleashing the power of nostalgia (and stovetop desserts)
Hi there!Our Spring 2023 season of the Salt + Spine podcast kicks off right here, right now, with a marvelous returning guest: the delightful Claire Saffitz.In today’s episode, Claire and I discuss:* How she’s worked to create dessert recipes that speak to everyone—from sweet to tart, simple to complex.* The impact of the pandemic on her creative process as she embarked on writing book No. 2, What’s for Dessert.* Which cookbook authors inspire Claire, and which books she turns to time and again—including community cookbooks!* Her advice to home bakers, based on years of creating recipes for curious novices looking for a boost.Plus, as always, we put Claire to the culinary test in our signature game.The Book!We 💚 local bookstores. Find your copy of Claire’s What’s for Dessert at Bookshop or a signed copy (!) from Omnivore Books.P.S. Find Claire’s first book, Dessert Person, on Bookshop and Omnivore.The Recipes!This week, paid subscribers will get two featured recipes from Claire’s What’s for Dessert—these vibrant No Bake Grapefruit Bars and an utlra-swirly Flourless Chocolate Meringue Cake. Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month. 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
Uliks Fehmiu on his beloved bakery, born from war-forged friendships
23-01-2023
Uliks Fehmiu on his beloved bakery, born from war-forged friendships
Episode 153: Uliks FehmiuUliks Fehmiu is a co-founder of the beloved bakery Pain D’Avignon, which sprang up on Cape Cod over three decades ago. But the story of the bakery begins back in Uliks’ childhood and his early friendships in war-torn Belgrade.What Uliks calls an “improbable journey into baking” is shared, for the first time in this format, with his recent cookbook: The Pain d'Avignon Baking Book: A War, An Unlikely Bakery, and a Master Class in Bread. The book offers an in-person account of Uliks’ and his co-founders’ stories—brought to life with striking illustrations. Here’s more:In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D'Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast.The book also features 60 recipes spanning from Pain d’Avignon’s chef-loved loaves of sourdough and Cranberry Pecan bread to croissants, sandwiches, sweets, and more.Uliks joined us remotely in our virtual studio for this Baking Month episode. I hope you enjoy our chat!Featured Recipes from The Pain d’Avignon Baking Book:This week, paid subscribers can access two featured recipes from Uliks Fehmiu’s The Pain d’Avignon Baking Book: an Apple Tart and the bakery’s Blueberry Lemon Scones.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. 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
An education in pies and community with Maya-Camille Broussard's Justice of the Pies
10-01-2023
An education in pies and community with Maya-Camille Broussard's Justice of the Pies
Episode 152: Maya-Camille BroussardMaya-Camille is the creative force behind Justice of the Pies, her Chicago bakery that’s become known for inventive and unmatched flavors (Lemon Espresso Pie … Blue Cheese Praline Pear Pie … and so on).Much of Maya-Camille’s work traces back to her roots, with a significant influence from her father, the self-dubbed “Pie Master,” who worked as a criminal defense attorney by day. As with many family stories, Maya-Camille’s is complex and dotted with both adoration and strife. A strong sense of social activism and community building runs through her blood, though, and is baked into her work.Her first cookbook, also titled Justice of the Pies, brings these beloved and revered recipes to home bakers with 85 recipes for both sweet and savory pies—plus quiches, tarts, whoopie pies, and more.“I've always loved baking,” Maya-Camille says in our chat. “But at my core, I am a creative individual. And also at my core, I love working with my hands. I do have an arts background in terms of dancing, in terms of theater, in terms of visual art. I even played upright bass for five years. But culinary is still an art form—and it's the only art form that we have that's required for us to live. I don't dance as much anymore, but I'm still living, you know? I don't paint anymore, but I'm still living. If I don't eat, I'm not gonna live. So I can take this creative energy that I have and pour it into something that also provides me sustenance.”Justice of the Pies is also filled with stories of “stewards" who Maya-Camille says are “agents of change who stand for fairness and equality.” Maya-Camille penned short profiles and developed recipes to honor folks like Black Joy Project creator Kleaver Cruz; cookbook author and Equity at the Table founder Julia Turshen and Design*Sponge founder Grace Bonney; and disability rights activist Claudia Gordon. (Or take Big Kika Keith and Kika Jr., who opened LA’s first Black-owned, women-led dispensary. To accompany their story, Maya-Camille developed a “Peaches and Herb Cobbler” that features a weed-infused butter.)P.S. Maya-Camille starred in Netflix’s “Bake Squad” hosted by Christina Tosi, and she returns to the cast for a second season with it drops later this month.Featured Recipes from Justice of the PiesThis week, paid subscribers can access two featured recipes from Maya-Camille’s Justice of the Pies: Lavender Whoopie Pies and Chocolate-Peanut Butter + Pretzel Tart.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. 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
Brian Noyes' celebration of rural baked goods & Virginia farmhouse cooking
23-12-2022
Brian Noyes' celebration of rural baked goods & Virginia farmhouse cooking
Hi there, today we’re excited to release the fifth episode in our 2022 Baking Month. Thanks for your patience, as our team was under the weather! Today’s guest is Brian Noyes, whose latest cookbook is The Red Truck Bakery Farmhouse Cookbook. For all of December, we’ll be celebrating some of the year’s best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 151: Brian NoyesNext in our Baking Month series, Brian Noyes joins us to #TalkCookbooks!Brian is the founder of Red Truck Bakery, the rural Virginia spot that’s become a national attraction and drawn the praise of everyone from Oprah Winfrey to Barack Obama. During a career in art direction at major media outlets in Washington, DC, Brian began spending his weekends baking pies and other goods. Before long, he’d purchased an old red pickup truck (from Tommy Hilfiger, no less) and was selling out of his sweet treats. Two locations and two cookbooks later, Red Truck Bakery continues—and Brian’s latest cookbook, The Red Truck Bakery Farmhouse Cookbook is out now and goes beyond sweets to include rustic, savory fare.Bonus Content + Recipes This WeekThis week, paid subscribers have access to two recipes from Brian’s book: Orange Pecan Rolls and Virginia Peanut Pie as well as other bonus Baking Month content:Find the Red Truck Bakery Farmhouse Cookbook recipes here:* Orange Pecan Rolls* Virginia Peanut PieMore Salt + Spine Baking Month!Stay tuned to our Substack through the end of the month for exclusive recipes and more featured conversations with baking authors. 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
Laurel Kratochvila illuminates a new type of baking, rooted in tradition
14-12-2022
Laurel Kratochvila illuminates a new type of baking, rooted in tradition
Hi there, today we’re excited to release the fourth episode in our 2022 Baking Month. Today’s guest is Laurel Kratochvila, whose debut cookbook, New European Baking, is out now. For all of December, we’ll be celebrating some of the year’s best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 150: Laurel Kratochvila Next in our Baking Month series, Laurel Kratochvila joins us to #TalkCookbooks!Born in Boston, Laurel left her hometown for Katmandu after graduating with a degree in Physics from Tufts. She wound up in Prague, working in a bookstore and café, where she also met her husband. It wasn’t until the duo decided to open up a bookstore in Berlin’s Prenzlauer Berg that Laurel started baking professionally—and her delicious bagels and baked goods were a hit. But Germany loves its paperwork, so Laurel decided to head to France to get a formal education in pastry. The long-standing traditions of baking in Europe inspired her first cookbook: New European Baking: 99 Recipes for Breads, Brioches, and Pastries. The book features not only classic pastry recipes and step-by-step instructions for complicated breads and pastry, but it also profiles a dozen bakers across Europe who represent what Laurel sees as the “new” baking that’s taking off in Europe. Working off a basis of strong tradition, female bakers are leading the way to a thoughtful approach to baking. Now, Laurel’s café, Fine Bagels, and her husband’s bookstore, Shakespeare & Sons, are both running smoothly, and Laurel reports that Berliners have come to love the English-language bookshop and New York-style bagels. Bonus Content + Recipes This WeekThis week, paid subscribers have access to two recipes from Laurel’s book: Halva Flan and Potato, Thyme, and Gruyère Hand Pies as well as other bonus Baking Month content:Find the New European Baking recipes here:* Halva Flan* Potato, Thyme, and Gruyère Hand PiesMore Salt + Spine Baking Month!Stay tuned to our Substack over the next two weeks for exclusive recipes and more featured conversations with baking authors. 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
Erin Jeanne McDowell's 'salt tooth' inspired her latest, Savory Baking
09-12-2022
Erin Jeanne McDowell's 'salt tooth' inspired her latest, Savory Baking
Hi there, today we’re excited to release the third episode in our 2022 Baking Month. Today’s guest is Erin Jeanne McDowell, whose latest cookbook, Savory Baking, is out now. For all of December, we’ll be celebrating some of the year’s best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 149: Erin Jeanne McDowellNext in our Baking Month series, Erin Jeanne McDowell joins us to #TalkCookbooks!A Midwest native, Erin learned to bake like so many of us: alongside her grandmothers. While studying Baking & Pastry Arts at the Culinary Institute of America, Erin was drawn to a career in food media. After years of working alongside other cookbook authors and for food media outlets, Erin published her first solo cookbook, The Fearless Baker, in 2017, to high praise. Her pie book, aptly titled The Book on Pie, soon followed. And now we’re treated to her latest cookbook—the one she tells us she’s been mulling on for years: Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between. From breads to hearty tarts and other savory bakes (yes, that includes pizza!), Savory Baking brings the joy of baking to those of us with a “salt tooth” more than a sweet tooth. (Don’t worry — there are some sweet spins, too.) Bonus Content + Recipes This WeekPaid subscribers have access to two featured recipes from Savory Baking: Enchilada Pie and the Flakiest Cheese Biscuits.Find the Savory Baking recipes here:* Enchilada Pie* Flakiest Cheese BiscuitsMore Salt + Spine Baking Month!Stay tuned to our Substack over the next two weeks for exclusive recipes from Benjamina Ebuehi’s The New Way to Cake and more featured conversations with baking authors.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. 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
Brian Levy leans into natural sweeteners in debut Good & Sweet
07-12-2022
Brian Levy leans into natural sweeteners in debut Good & Sweet
Hi there, today we’re excited to release the second episode in our 2022 Baking Month. Today’s guest is Brian Levy, whose sugar-free baking book, Good & Sweet, is out now. For all of December, we’ll be celebrating some of the year’s best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 148: Brian LevyNext in our Baking Month series, Brian Levy joins us to #TalkCookbooks!Brian’s interest in cooking and gastronomy began in high school when he went on a month-long trip to France. He discovered Gourmet magazine and started watching Martha Stewart, The Two Fat Ladies, and more food TV. Before he began his career in pastry, Brian studied journalism and was determined to work for Gourmet. To build up his resume, he thought some experience in the kitchen might help—so he went back to France where he interned in a bistro outside of Paris. Eventually, he made his way to New York where he interned at Michelin-starred Babbo before later studying architecture at Yale. Brian’s first cookbook, Good and Sweet: A New Way to Bake with Naturally Sweet Ingredients, has been called a “game-changing collection of desserts” by celebrated author and baker Alice Medrich. In the book, Brian eschews processed sugar and common substitutes like maple syrup, opting instead to let pure fruits and other whole ingredients naturally sweeten and enliven his recipes.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three featured recipes from Good & Sweet: Rosemary-Lemon Shortbread, a Pistachio-Studded Peach Galette, and the Perfect Currant Scone. Find the recipes here:* Rosemary-Lemon Shortbread* Pistachio-Studded Peach Galette* Perfect Currant SconeMore Salt + Spine Baking Month!ICYMI, yesterday we featured recipes from Chetna's Easy Baking: Simple Cakes with a Twist of Spice by Chetna Makan:* Spicy Coriander Chicken Bake* Banoffee Chocolate PavlovaAnd stay tuned to our Substack this week for exclusive recipes from Benjamina Ebuehi’s The New Way to Cake and a featured conversation with Erin Jeanne McDowell.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber. 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
Rose Levy Beranbaum & Woody Wolston return—with cookies!
05-12-2022
Rose Levy Beranbaum & Woody Wolston return—with cookies!
It’s our annual Baking Month, and we’re kicking things off with some return guests! Back on the show today are Rose Levy Beranbaum and her collaborator-turned-hubby Woody Wolston. They’re joining Brian in-studio to talk about their latest work, The Cookie Bible.Episode 147: Rose Levy BeranbaumRose likely needs no introduction to those in the cookbook world. But here’s what you need to know:* She published the ground-breaking The Cake Bible in 1988, changing how many home and professional bakers approached the craft. (In particular, Rose helped lead the charge to include the more accurate weight measurements in her recipes instead of just volume.) * The Cake Bible is now in its 60th printing (!!!), and Rose shares some news on what’s next for the classic work.* In that time, Rose has penned a dozen other cookbooks, from The Baking Bible to The Bread Bible—and other non-bible titles on ice cream, cakes, Christmas cookies, and more.* Rose’s latest cookbook, The Cookie Bible, completes her “quartet of bibles” on cake, pie, bread, and, now, cookies. The book includes every type of cookie you could imagine—from macarons to rolled-and-cut holiday cookies, to sandwich cookies and cookie bars. In this first episode of Baking Month, Rose and Woody join us to discuss the book-making process, their newly minted marriage, and play a cookie-themed game.Two Recipes from The Cookie BibleTo celebrate the launch of Baking Month, today’s first recipe for Lemon Lumpies is available to all Substack subscribers for a limited time! A second recipe from The Cookie Bible for Chocolate Truffle Cookies is available for paid subscribers.* Do you love Salt + Spine? We’d love it if you shared this email with a friend who might want to #TalkCookbooks with us, too:Still to Come in Baking MonthOur Baking Month line-up is packed with all-star authors from this year’s top baking books. Hear new podcast interviews with guests like Claire Saffitz and Maya-Camille Broussard. Become a paid subscriber to Salt + Spine today to get access to dozens of featured Baking Month recipes.Here’s a peek at our full line-up:Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.Stay tuned to our Substack tomorrow for exclusive recipes from Chetna's Easy Baking: Simple Cakes with a Twist of Spice by Chetna Makan. 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