Salt & Spine

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