Salt & Spine

This week, we're excited to welcome Einat Admony to Salt + Spine, the podcast on stories behind cookbooks.Einat is the author of, most recently, Shuk: From Market to Table, the Heart of Israeli Home Cooking, with Janna Gur. Called an "edifying deep dive into Israeli food market culture and cuisine" by Publisher's Weekly, Shuk features more than 140 recipes from stews to salads to shakshukas.A former cook in the Israeli army, Einat is now the chef/owner of several New York City restaurants, including the popular Balaboosta, Kish-Kash, and Taïm. Her first cookbook, Balaboosta, includes recipes she cooks for her family.Recipes from this week's show:Spicy Fish in Cherry Tomato and Harissa SauceGreen Shakshuka with Chard, Kale, Spinach, and Feta See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Toni Tipton-Martin is the author of Jubilee: Recipes from Two Centuries of African American Cooking and the James Beard-winning The Jemima Code: Two Centuries of African American Cookbooks.Also in today's show:> Salt + Spine Kitchen Correspondent Sarah Varney cooks Lowcountry Shrimp & Grits from Jubilee.> We feature recipes for Benne Wafers and Gingerbread with Lemon Sauce from Jubilee.--Additional music is today's show is Soudain by Juniore. Today's show was produced by Brian Hogan Stewart and Madeleine Forbes. We record at The Civic Kitchen. Our original theme song was created by Brunch for Lunch. 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 some of the stars of the WE ARE LA COCINA cookbook and the—Leticia Landa, Nite Yun, and Nafy Flatley—to Salt + Spine, the podcast on stories on cookbooks.Tune in to hear this live podcast recording in front of an audience at The Civic Kitchen in San Francisco, which was recorded during our annual cookie swap.Leticia Landa is the deputy director of La Cocina, the San Francisco-based kitchen incubator that helps enable food entrepreneurs, particularly immigrant women and women and color. She joined the organization in 2008, as its third staff member, and has helped grow La Cocina into an internationally acclaimed nonprofit. Born to Mexican immigrants, Leticia is a seasoned home cook.Nite Yun is the chef and owner of Nyum Bai, her Cambodian restaurant in Oakland, Calif. that opened with much publicity in 2018. She was named the 2019 “Chef to Watch” by Eater and a Best New Chef by Food & Wine and awarded the Vilcek Prize for Creative Promise in

Hetal Vasavada is the author of Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India. She appeared on Season 6 of MasterChef. Plus: James Rich, author of Apple: Recipes from the Orchard.*Full show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

*Show notes coming soon.*Featured recipes from this episode available on www.saltandspine.com. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Leah Koenig is a food writer who has penned six cookbooks, including Little Book of Jewish Sweets (following Little Book of Jewish Appetizers and Little Book of Jewish Feasts). Her most recent book, The Jewish Cookbook, is a 400-recipe tome.*Full show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Chris Taylor & Paul Arguin are the authors of The New Pie and have won more than 600 pie-baking contests across the country. Also in today's show: Cathy Barrow on her latest, When Pies Fly, and Celia Sack of Omnivore Books.Find recipes from The New Pie and When Pies Fly on www.saltandspine.com. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Daniel Leader is the author of Living Bread: Tradition and Innovation in Artisan Bread Making. In the 1980s, he left Manhattan to open his bakery, Bread Alone, in Hudson Valley and his first book, Bread Alone, won the IACP award for best baking book in 1994.**Featured recipes available on saltandspine.com.Full episode notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Full show notes coming soon.New York Times, "Would You Write a Cookbook for Next to Nothing" by Priya KrishnaMusic in today's episode:"Bad Flower," Bisou"If I Had Money, I Would Have Money," The Basic Income Earth Network See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Episode notes to come. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Today, we're excited to welcome BRAD THOMAS PARSONS to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.Brad is the author of several cocktail books, including Bitters: A Spirited History of a Classic Cure-All, which won both the James Beard and International Association of Culinary Professionals cookbook awards. He also wrote Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, and a super fun volume titled Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers. And in his latest book, Last Call: Bartenders On Their Final Drink And The Wisdom And Rituals Of Closing Time, he asks a variant of the age-old last-meal question to bartenders across the country: "What would you last drink be?”ALSO IN TODAY'S SHOW:> Recipes from Brad's Last Call: The Kona Swizzle and the Almost Perfect Cocktail.> Celia Sack f

Today, we're excited to welcome ALICE FEIRING to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.Alice Feiring is the James Beard-winning author of seven books on wine, including her latest, Natural Wine for the People: What It Is, Where to Find It, How to Love It. She has been the leading voice of natural wine for nearly two decades. She is the creator of The Feiring Line, the world's first independent natural wine newsletter. In today's show, we talk with Alice about the history of natural wine and the current natural wine movement, about how she's used her powerful voice to challenge and change a male-dominated industry, and of course play a wine-themed game. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Today, we're excited to welcome CHRISTIAAN RÖLLICH to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.Christiaan Röllich oversees the bar program for Suzanne Goin's Lucques restaurant group, which includes Los Angeles spots A.O.C., Tavern, and Lucques. His first cookbook is Bar Chef: Handcrafted Cocktails. In today's show, we'll talk with Christiaan about the influence bars had on him at an early age, what led him to bartending, and how he approaches his work as a "bar chef." Plus, we'll play a cocktail-themed game!ALSO IN TODAY'S SHOW:> RECIPES: Find recipes two cocktails from Bar Chef on SaltAndSpine.com.> COMMENTARY: We check in with Celia Sack at Omnivore Books in San Francisco.--Get the Book: Omnivore Books | Amazon See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/sub

This week, we're excited to welcome LAZARUS LYNCH to Salt + Spine, the podcast on stories behind cookbooks.Lazarus is a two-time winner of Chopped and host of Snapchat's first-ever cooking show. His first cookbook is Son of a Southern Chef. In today's show, we'll talk with Lazarus about how he got his start (and his foot in the door at Food Network), where he finds inspiration, and how he approached his first cookbook. Plus: We'll play Salt + Spine game with Lazarus.ALSO IN TODAY'S SHOW:> IN THE KITCHEN: Salt + Spine Kitchen Correspondent Sarah Varney cooks up two side dishes from Lazarus' book for a pig roast in Sonoma County, CA.> FROM THE LIBRARY: Great Jones' Sierra Tishgart joins us to discuss a vintage cookbook from the Great Jones library. Tune in as we explore the 1981 Celebrity Cookbook by Johna Blinn – and get a look inside on the Great Jones Instagram.> COMMENTARY: We check in with Celia Sack at Omnivore Books in San Francisco to discuss soul food and Southern food. --Get the Bo

This week, we're excited to welcome ALLISON AREVALO to Salt + Spine, the podcast on stories behind cookbooks. This week's show was recorded live in front of an audience at The Civic Kitchen in San Francisco.Allison is the so-called “Mac-and-Cheese Maven” behind Homeroom, the Oakland, CA restaurant she co-opened in 2010. After seven years, she stepped back—selling off her shares to spend more time with family and friends—and found herself hosting weekly Pasta Friday dinners at her home.Allison’s second cookbook, The Pasta Friday Cookbook: Let’s Eat Together, pulls together 52 of her favorite pasta and sauce combinations (she never repeats a pasta shape!) along with salads and side dishes. Her first cookbook is The Mac + Cheese Cookbook.In today’s show, Allison joined us for a live pasta dinner at The Civic Kitchen in San Francisco, where we discussed how “what’s the worst that could happen” approach to life, her pivot from Homeroom to Pasta

This week, we're excited to welcome ADEENA SUSSMAN to Salt + Spine, the podcast on stories behind cookbooks.Adeena is the author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen and has co-authored or collaborated on a dozen other cookbooks, including Chrissy Teigen's books and The Spinkles Baking Book with Candace Nelson—all New York Times best sellers.In today's show, we're talking with Adeena about how moving to Tel Aviv and living steps from the historic and bustling Carmel Market influenced her cooking, about the trendiness of Israeli cooking in the U.S., and about how she approaches her work as a cookbook author.ALSO IN TODAY'S SHOW:> IN THE KITCHEN: Salt + Spine Kitchen Correspondent Sarah Varney cooks from Sababa with her son Fountain and friends. Tune in to hear them make Cinnamony Smokey Eggplant P'titim.> FROM THE LIBRARY: Great Jones' Sierra Tishgart joins us to discuss a vintage cookbook from the Great Jones library. Tune in as we explore the 1958 LIFE Picture Cook Book –

This week, we're excited to welcome CAROLYN JUNG, NORA HARON, JEN BIESTY, and ANGELO SMITH to Salt + Spine, the podcast on stories behind cookbooks.Carolyn is the author of East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries, which features 40+ chefs including Bijan's Nora Haron, Shakewell's Jen Biesty, and Pizza Antica's Angelo Smith.In today's live show, we joined Carolyn and the chefs at the book launch party at Neyborly in Oakland's Jack London Square. We talk the importance of the East Bay dining scene, memorable cookbooks, and play an East Bay celebrity game. Plus: Recipes for Nora Haron's Laksa and Angelo Smith's Warm Brussels Sprout Salad.GET THE BOOK: Omnivore Books (signed!) | Amazon  See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe