Salt & Spine

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Imogene TondreThe Hottest Cookbooks of Summer 2018 by Daniela Galarza // Eater‘Cuba, the Cookbook’ explains the layers of cultures that go into the island’s cuisine by Sheryl Julian // Boston GlobeCuba: The Cookbook Reivew by Nick Harman // FoodpediaBonus SALT + SPINE Features:Recipe: Corn ArepasRecipe: Family-Style Rice PuddingSubscribe:Apple Podcasts | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. 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 Michael Harlan Turkell to SALT + SPINE, the podcast on stories behind cookbooks.Michael Harlan Turkell is an award-winning photographer, podcast host, and author of Acid Trip: Travels in the World of Vinegar. START COOKING TODAY: Bookshop | AmazonOne of Michael's first memorable run-ins with acid wasn't in the kitchen, but in the darkroom developing film in school. Years later, however, a forgotten bottle of wine turned to vinegar, which launched a global pursuit of vinegar and the people, places, and history that influence the pantry staple.“Most chefs will tell you if a dish is missing something, it’s acid.”—MICHAEL HARLAN TURKELLWe sat down with Michael at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Acid Trip: Travels in the World of Vinegar. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Gaby Dalkin to SALT + SPINE, the podcast on stories behind cookbooks.Gaby is the force behind What’s Gaby Cooking—a popular food blog and, now, a California-inspired cookbook, What's Gaby Cooking: Everyday California Food. She is a private chef-turned food blogger who commands a sizeable following with her captivating social media presence and simple but enticing recipes.START COOKING TODAY: Bookshop | AmazonIf you’re not a follower, you might have stumbled onto one of Gaby’s Internet-famous recipes—like her guacamole, or her uber-popular Slutty Brownies, which combine cookie dough, Oreos, and brownies into one decadent dessert.“I think the book is probably more well-rounded than the blog. The blog is very dinner and appetizer focused, because I think people on a day-to-day basis are looking for how to get dinner on the table and then how to entertain on the weekend.”— GABY DALKIN, ON HER BLOG VS. HER COOKBOOKWe sat down with

This week, we're excited to welcome Samin Nosrat to SALT + SPINE, the podcast on stories behind cookbooks.Samin Nosrat is a writer, chef, teacher and author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. The book was born from a realization in the Chez Panisse's kitchen very early on -- that the key to good cooking could be distilled into four simple elements. It's a work that's been widely celebrated and earned her a James Beard Award.START COOKING TODAY: Omnivore Books | BookshopWe were fortunate to grab some time with the busy Bay Area resident, who has been on the go a lot recently. She shares her journey and the long road to turning her cooking philosophy into the simple and beautifully illustrated book. Plus, how she uses her writing to amplify the rich and diverse people in kitchens everywhere whose work and talent often aren't in the spotlight.“I feel like whatever small power that I’m given I will use to sort of increase that representation and tell their stories.”

This week, we're excited to welcome Nancy Singleton Hachisu to SALT + SPINE, the podcast on stories behind cookbooks.Nancy Singleton Hachisu is the author of Japan: The Cookbook, a hefty volume with more than 400 recipes that explore the rich, culinary history of Japan, specifically from the 1970s and 1980s. She's a James Beard Award winner and the author of Japanese Farm Food and Preserving the Japanese Way.START COOKING TODAY: Omnivore Books | Bookshop In her latest book, Nancy wrote about the importance of understanding the meaning of a recipe "so not to lose the heart or soul from where it came." That shines through, both in her book and in our conversation with her about the many influences and sources she turned to while creating her recipes and building this informative collection of some of Japan's most well-known dishes.“Japanese food is very insertable...into any menu and very democratic in that way.” — NANCY SINGLETON HACHISUWe sat down with Nancy at San Francisco's The Civic Kitc

This week, we're excited to welcome Diana Henry to SALT + SPINE, the podcast on stories behind cookbooks.Diana Henry is a poignant and beloved food writer whose 11 enchanting cookbooks explore the diverse flavors and textures of food – from Mediterranean and Middle Eastern dishes in Crazy Water, Pickled Lemons to the cuisines of colder climates in Roast Figs, Sugar Snow. In her latest work, How to Eat a Peach, Diana explore menus, stories and the places special to her.START COOKING TODAY: BookshopAnd much to our delight, Diana is even more obsessed with cookbooks than the Salt + Spine team! So it comes as no surprise that we enjoyed chatting about her enviable collection of more than 4,000 cookbooks.“You know how smells can remind you of your childhood? Even pictures in cookbooks kind of take me back.” — DIANA HENRYWe sat down with Diana at San Francisco's The Civic Kitchen cooking school to talk about the stories behind How to Eat a Peach. Get full access to Salt + Spine at saltandspi

This week, we're excited to welcome Jacques Pépin to SALT + SPINE, the podcast on stories behind cookbooks.Jacques is an award-winning chef, cookbook author, host of several television cooking shows and much more. He's also a grandfather, showcased in his latest work, A Grandfather's Lessons: In the Kitchen with Shorey. The book features simple, fun, and elegant recipes for all ages.START COOKING TODAY: Omnivore Books | Bookshop*Jacques has authored more than 30 cookbooks, including notable classical La Technique and La Methode, The Apprentice, Essential Pépin, and others.“Establishing communication, cooking together, having fun. It’s important.” — JACQUES PEPINWe sat down with Jacques at San Francisco's The Civic Kitchen cooking school to talk about the stories behind A Grandfather's Lessons: In the Kitchen with Shorey. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Jessica Battilana to SALT + SPINE, the podcast on stories behind cookbooks.Jessica is the author of Repertoire: All the Recipes You Need, which features 75 "real recipes, from real life, that really work."START COOKING TODAY: Omnivore Books | BookshopPreviously, Jessica wrote Corn (Short Stack), and co-authored six cookbooks, including Home Grown: Cooking From My New England Roots with Matt Jennings, Vietnamese Home Food with Charles Phan, and Tartine Book 3 with Tartine owner Chad Robertson.“There is so much power and opportunity in food and cooking for others… and so many interesting ways to like use that skill and kind of harness that.”We sat down with Jessica at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Repertoire.Jessica is the author of Repertoire: All the Recipes You Need, and co-author of six other cookbooks.The joy of building a cooking repertoire, by Jessica Battilana // San Francisco ChronicleA Green God

In this episode, we pause to remember the legacy of Anthony Bourdain.This week, we're excited to welcome Edward Lee to SALT + SPINE, the podcast on stories behind cookbooks.Edward is the author of Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine, which tells sixteen compelling stories of people redefining culinary traditions across the country. Previously, Edward authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen.START COOKING TODAY: BookshopIn the book, Edward road trips across the United States to uncover the stories of what he calls “America’s new melting pot cuisine.” From beignets in New Orleans to recreating the flavors of Cambodia, Edward doesn’t just explore the roots of these foods, but the people and their unique impact—and he brings us 40 new recipes based on these stories.“I love food made by immigrants. Not only is it delicious but it often has all the elements I look for in the recipe: s

This week, we're excited to welcome Emily Kaiser Thelin to SALT + SPINE, the podcast on stories behind cookbooks.Thelin is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, a culinary biography of renowned cookbook author Paula Wolfert, featuring more than 50 recipes.PURCHASE THE COOKBOOK: BookshopWolfert, who spent five decades writing about food and producing nine groundbreaking and hugely influential cookbooks, is credited for introducing couscous, preserved lemons, chicken tagine and countless other Mediterranean ingredients and recipes to American home cooks. In recent years, Paula’s relationship with food has taken on new meaning, as she adapts to living with Alzheimer’s.“There’s a real craving now for cookbooks and life stories of real weight and [Paula’s] story is so renegade, and she’s such a self-made woman. I think it resonates on a lot of levels.”Emily’s deep friendship with Paula was the framework for this tru

This week, we're excited to welcome chef James Syhabout to SALT + SPINE, the podcast on stories behind cookbooks.Syhabout is the author of Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, and the chef behind Oakland restaurants Commis, his two-Michelin star restaurant, and Hawking Bird, as well as the San Francisco restaurant Hawker Fare. (The original location of Hawker Fare in Oakland closed last year.)PURCHASE THE COOKBOOK: BookshopSyhabout came to the U.S. as a 2-year-old, his family refugees from Laos fleeing after the Vietnam War, and settled in Oakland. After culinary school, Shyabout moved to Europe and trained in classical French techniques before returning to his roots: both his culinary roots and his Oakland roots.“It was very important for me to write this book to pass on to my two kids, and have them have Lao food, and have them say, ‘Hey, yeah, our food is a little bit different… we eat from our hands… sticky rice is fantastic.

This week, we're excited to welcome chef Preeti Mistry to SALT + SPINE, the podcast on stories behind cookbooks.Preeti is the author of The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul, and the force behind the for-now-shuttered Juhu Beach Club restaurant.A graduate of Le Cordon Bleu, Preeti worked in fine dining, and then as executive chef at the de Young Museum and Google before opening Juhu Beach Club. A short stint on the sixth season of Top Chef marked Preeti's national debut.‍‍Preeti's first cookbook, The Juhu Beach Club Cookbook, highlights some of the best and most well-known dishes from the restaurant—from the famous Manchurian Cauliflower to the Pulled Pork Vindaloo Pav to the JBC Doswaffle, a hybrid between a South Indian dosa and a Belgian-style waffle.We sat down with Preeti at San Francisco's The Civic Kitchen cooking school to talk about this cookbook-memoir, their influences, and Preeti’s philosophy behind running a restaurant. Get full access to Salt + Spine at

"You cannot be powerful if you're not fed—and you should be able to feed yourself." –Nigella LawsonWe're thrilled to have home cook evangelist Nigella Lawson as our first guest on SALT + SPINE, the podcast on stories behind cookbooks.You might know Nigella from her 10 hugely popular cookbooks—or from her TV shows like "Nigella Bites" or "Nigella Eats." For 20 years, Nigella has been producing cookbooks geared for home cooks, starting with her first book How To Eat, which is a staple worldwide and was called “the most valuable culinary guide published this decade” by the Sunday Telegraph.She is the author of At My Table, How to Eat, Simply Nigella, How to Be a Domestic Goddess, among other cookbooks.Nigella's latest work, At My Table, is a celebration of home cooking and includes over 100 accessible and delicious recipes—from the chicken and pea tray bake (which we loved) to Turkish eggs to a recipe for "subverting" that spiralizer in your pantry.“It’s

Salt + Spine is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan.Subscribe:Apple Podcasts | GooglePlayOur website is SaltAndSpine.com.Find us on Patreon, Facebook, Twitter, and Instagram.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe