Salt & Spine

This week, we're excited to welcome Chef Brandon Jew and food writer Tienlon Ho to Salt + Spine, the podcast on stories behind cookbooks.Brandon Jew and co-author, Tienlon Ho, joined us to talk about their recent cookbook: Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food.PURCHASE THE COOKBOOK: Bookshop | IndieBoundMister Jiu's—the restaurant on which the book is based—sits in San Francisco's Chinatown on Waverley Place. In 2013, when the famed restaurant Four Seas closed down, Brandon decided to open his own place. But before Mister Jiu's, Brandon was cooking in some of the best kitchens in the Bay; a student of Judy Rogers at Zuni Cafe and Michael Tusk at Quince, Brandon started his cooking career with California cuisine, riffing on French and Italian classics and always, always honoring the ingredients.But when Brandon's paternal grandmother passed away from cancer, he realized that her culinary knowledge and skill could be lost, too. In the b

This week, we're excited to welcome Lindsay Gardner and Katianna Hong to Salt + Spine, the podcast on stories behind cookbooks.Lindsay's debut book, Why We Cook: Women on Food, Identity, and Connection, features interviews, recipes, and essays from more than 100 women in food.PURCHASE THE COOKBOOK: Omnivore Books | Bookshop | IndieBound | AmazonAn artist whose illustrations and watercolor works have appeared in numerous media, Lindsay is an avid home cook herself and began to take a greater interest in cooking after having kids—a milestone that shaped how she began to think about the connections between food and her identity as a woman. Those connections often came back to this question: “We do we cook?” As Lindsay talked with more and more women in food media, restaurants, and the broader industry, she found both similar and totally unique responses to that question.Which led to the concept for her first book. The volume is beautifully illustrated throughout with Lindsay’s w

This week, we're excited to welcome Farmer Lee Jones to Salt + Spine, the podcast on stories behind cookbooks.Lee grew up in Ohio, where his family has farmed for about six generations. Fresh into college at just 19 years old, Lee saw everything his family owned gone in a day—their farm, their house, their car—after a hail storm devastated their crops, and interest rates were sky-high. At that moment, the family pivoted to smaller-scale farming, catering to farmers’ markets.And it was at a farmers market in Cleveland, Ohio, that a chef approached them. asking where she could buy the type of vegetables she was used to cooking with in Europe, meaning organic, heirloom, chemical-free produce. Lee was in his early 20s, and the family took a vote—and decided to transition to growing only quality ingredients for chefs to use in their restaurants. And that paved the path forward.Today, Lee’s family farm has become The Chef’s Garden, which focuses on regenerative farming and suppli

Episode 110👤 THE GUEST: Molly Baz📗 THE BOOK: Cook This Book: Techniques That Teach & Recipes to Repeat🍴 THE RECIPES (for paid subscribers): Strip Steaks au PoivreThis week, we're excited to welcome Molly Baz to Salt + Spine, the podcast on stories behind cookbooks.Molly became well-known as an editor in the Bon Appetit Test Kitchen, where she hosted videos on the magazine’s Youtube page. You may know herfrom the time she butchered an entire pig or when she learned to cook ostrich eggs.Molly grew up in upstate New York, near the Culinary Institute of America, but it wasn’t until later as a college student that Molly learned to love food while on a study-abroad program in Italy. When Molly graduated from Skidmore College, she took a job at Beacon Hill Bistro, where she says she really got her chops.Now, Molly has published her first cookbook, Cook This Book: Techniques that Teach and Recipes to Repeat. In Cook This Book, Molly tests the bounds of cookbook writing, in

This week, we're excited to welcome  Claire Saffitz to Salt + Spine, the podcast on stories behind cookbooks.Claire became a household name during her time at the Bon Appetit test kitchen, where she starred in many of the channels’ videos, including her own series: Gourmet Makes. In that show, she reversed engineered popular processed treats, ranging from Sour Patch Kids to Doritos. After growing up in the Midwest, Claire landed at Harvard where she studied History and Literature before moving to Paris where she studied French cuisine and pastry. And that's not the end of her academic career, but before long, she found her way into food media. Today, Claire has her own YouTube channel. In addition to contributing to the New York Times food section, Claire joined us this week to discuss her debut cookbook, titled Dessert Person: Recipes and Guidance for Baking with Confidence, which became an instant New York Times bestseller when it was published last fall. START COOKING TODAY: Bookshop |

This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty’s entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path co

This week, we're excited to welcome Ayesha Curry to Salt + Spine, the podcast on stories behind cookbooks.Ayesha is the modern food & lifestyle mogul. Growing up obsessed with cooking, Ayesha always had her eyes set on acting — but her foray into food blogging has launched a massive career.Her first cookbook, The Seasoned Life, cemented her status on the culinary landscape. Soon followed restaurants, television shows, a new lifestyle magazine, a new in-person store, and more! And of course, philanthropy: Ayesha and her husband, Golden State Warriors point guard Steph Curry, launched Eat. Learn. Play., their charity dedicated to ending childhood hunger, encouraging healthy lifestyles, and improving access to quality education. In fact, since the start of the COVID pandemic, they’ve served more than 16 million meals, partnering with locally-owned restaurants to keep workers employed. Ayesha’s built an empire, and it was fueled by that first cookbook. And now, Ayesha’s published

This week, we're excited to welcome Jeff Mauro to Salt + Spine, the podcast on stories behind cookbooks.A Chicago native, Jeff has been beaming into your home TVs via Food Network since 2011, when he was crowned the winner of season seven of "Food Network Star" (and then, later that year, under another crown as the host of "Sandwich King.") And then more shows followed: Food Network’s "The Kitchen," which he’s co-hosted since 2014, and most recently his new show, "Kitchen Crash".A born performer who grew up in a big family, Jeff’s always had a knack for entertaining — both the putting-on-a-show definition and the having-people-over-to-eat definition. That’s translated well into his career and, now, into his first cookbook. It’s titled Come On Over: 111 Fantastic Recipes for the Family That Cooks, Eats, and Laughs Together. And it’s loaded with recipes from Jeff’s childhood — from Chicago classics to smoking & grilling favorites to, of course, sandwiche

HAVE A LISTEN: Loading Dock Talks is the new podcast hosted by Salt + Spine friend chef Preeti Mistry, where each week they talk with chefs, cookbook authors, and activists. Subscribe here.ABOUT THIS EPISODE:Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.For more from Zoe:Her websiteHer spices (and other fun things)Her cookbookTwitter: @ZoeAdjonyohInstagram: @zoeadjonyoh @ghanakitchenBlack Book: Website  |  Instagram You can find Preeti:Twitter |   Instagram  | Website Produced by Copper & Heat See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Marcus Samuelsson and Osayi Endolyn to Salt + Spine, the podcast on stories behind cookbooks.Chef Marcus Samuelsson has become a household culinary name, building his restaurant empire from Red Rooster in Harlem to now more than a dozen eateries around the globe. He's won multiple James Beard Awards and is a regular on food TV, from winning both "Top Chef Mastersæ and "Chopped All-Stars" to hosting No Passport Required," his show with Vox Media's Eater. And he's written several cookbooks and a New York Times-bestselling memoir, Yes, Chef.For his latest book, The Rise, Marcus teamed up with James Beard-winning food writer Osayi Endolyn whose wide reaching-work includes writings in The Washington Post, TIME, and Food & Wine. She's also working on a forthcoming book, focused on systemic racism in American restaurants and dining culture.PURCHASE THE COOKBOOK: Omnivore Books | Bookshop | IndieBoundIn The Rise, Marcus and Osayi bring together dozens of Black pe

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This week, we're excited to welcome Jake Cohen to Salt + Spine, the podcast on stories behind cookbooks.You might recognize Jake from any number of social media platforms, where he regularly creates viral recipes and food content. A native New Yorker, Jake started his career post-culinary school at some of Manhattan’s most revered restaurants — Daniel and ABC Kitchen — before he made the jump to food media. Traversing his way through the offices of outlets like Saveur and Tasting Table, Jake rose in the ranks and became known for his inventive recipes.And now he’s here with his first cookbook — his debut — titled Jew-ish, Reinvented Recipes from a Modern Mensch. It’s an exploration of Jewish food, often with innovative twists, ranging from a recipe for the Perfect Challah to dishes like Matzo Tiramisu.START COOKING TODAY: Omnivore Books | Bookshop | IndieBoundJake joined us remotely in the Salt + Spine Virtual Studio for today’s show to #TalkCookbooks. Get full

HAVE A LISTEN: Counterjam is the third show on Food52's podcast new network. On Counterjam, host Peter Kim explores culture through food and music. Guests include A Tribe Called Quest founding member Jarobi White, Kelis, comedian Margaret Cho, chef and cookbook author Roy Choi, and many more. Subscribe here.About this episode:Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.Referenced in this episode:Peter's Instant Ramyun “Carbonara”Follow Counterjam on Spotify for more tracks from CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Mashama Bailey and John O. Morisano to Salt + Spine, the podcast on stories behind cookbooks.Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too.Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celeb

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This week, we're excited to welcome Pilar Hernandez and Eileen Smith to Salt + Spine, the podcast on stories behind cookbooks.Episode info coming soon. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Angela Garbacz is the founder of the Lincoln, Nebraska pastry shop Goldenrod Pastries, which is focused on “inclusive baking,” the term Angela uses to describe her menu full of baked goods without dairy or gluten. Angela’s distilled her recipes and two decades of professional baking experience into her first cookbook, Perfectly Golden, which offers everything from confetti cookies to her grandmothers’s famous peach coffee cake. And all the recipes are easily adaptable — you can use butter or dairy, if you’d like, or make them gluten- and/or dairy-free.Named one of Time magazine’s “most innovative women in food and drink," and included on Cherry Bombe magazine's "100 List" of influential women in the industry, Angela has been leading the conversation on dietary-sensitive baking and female empowerment for years. And while Perfectly Golden will bring those stellar baked goods into your kitchen, it’s also a book rooted in family and female empowerment, as

This week, we're excited to welcome Julia Turshen to Salt + Spine, the podcast on stories behind cookbooks.Julia is returning to Salt + Spine today to talk about her latest cookbook, Simply Julia. Julia is the well-known author of other cookbooks, including two highly praised solo books: Small Victories and Now & Again.And she’s a prolific writer in the industry, bringing together a range of voices and recipes for 2017’s Feed the Resistance cookbook as well as authoring The Interview, a Food & Wine magazine column that features compelling people in food. And the list goes on: cofounder of Equity at the Table, host of the podcast Keep Calm and Cook On, and so on.Called one of the 100 “Greatest Home Cooks of All Time” by Epicurious, Julia brings the simplicity and crave-ability she’s known for to the recipes in her latest, Simply Julia. With a focus on healthy comfort food, you’ll find weeknight go-tos like Tex-Mex Turkey Meatballs, soups and stews like a Smoked

🥧 It's Pie Week 2021 🥧This week, we're excited to welcome Petra Paredez to Salt + Spine, the podcast on stories behind cookbooks, for our Spring 2021 Pie Week!Petra’s life story is looped around pie from the very beginning. Before she was even born, her parents opened Mom’s Apple Pie Company in Leesburg, Virginia, and Petra and her family’s lives revolved around pie ever since. Be it the right fat-to-flour ratio for dough (hers is different than her dad’s) or the produce grown on the family farm and destined for scrumptious fillings. But as you’ll hear, Petra wasn’t certain that pie would be her career path. She took a detour—but before long, she was opening her own pie shop in New York City: Petee’s Pie Company.And now in her first cookbook, Pie for Everyone, she’s pulling together the last seven years of professional knowledge from running her now-two locations of Petee's—the name, by the way, is a ode to her childhood nickname̵

Episode 2 of our Spring 2021 Pie Week 🥧Called a “pie guru” by Sunset magazine and the “pie-making queen” by Chowhound, Kate’s name has become synonymous with the practice of home-baking pies infused with care and confidence. Thousands of people have joined her workshops, including her 3-day Pie Camp, in Washington State and around the world.Her first cookbook — Art of the Pie — was nominated for a James Beard award. She followed it up with Home Cooking, breaking from pie just long enough to offer fans delectable recipes for some of her best comfort foods.And now she’s back with her third cookbook, Pie Camp. With a greater focus on technique, Pie Camp brings many of the most-sought pie lessons to your home. Recipes range from Buttermilk Bourbon Pumpkin to Raspberry-Peach Sunset Chiffon to Double Chocolate Banana… See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe