A Cook's Library

Episode 16 is all about Ice Cream... sort of. Kitty Travers owns and operates La Grotta Ices, easily London's most interesting (and delicious) ice cream. Kitty talks about her life travelling, working in different kitchens, eating all types of ice cream, and much more.Like her favourite cookbook, The Cuisine of the Sun: Classic Recipes from Nice and Provence by Roger Vergé... "I've collected good traditional recipes from France and elsewhere, and have tried to give them my own personal touch. My love of the sun, happiness and nature."Enjoy!Follow Kitty on Instagram: @lagrottaicesBuy her cookbook: La Grotta Ices Follow Will on Instagram: @willstewieFollow on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

On episode 15 Will speaks with Alexander Lobrano. American born but a French resident for 35 years... We find out his life is surrounded by food.Alec was the European Correspondent for Gourmet magazine from 1999 until it closed in 2009, and has written about food and travel for other publications like the New York Times, the Wall Street Journal, the Guardian, Bon Appetit, and Food & Wine... to name a few.We talk about his new memoir, My Place at the Table: A Recipe for a Delicious Life in Paris and his favourite cookbook by Elizabeth David, French Provincial Cooking. Enjoy!Follow Alec on Instagram: @aleclobranoRead more on his website: https://www.alexanderlobrano.com/about/Follow Will on Instagram: @willstewieFollow on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Max Rocha is the chef and owner of the newly opened, and much acclaimed Cafe Cecilia, on the canal in East London. He has quite the illustrious CV, spending time at Spring, The River Cafe and St. John Bread and Wine. Max's cafe is a result of what he learned at all these restaurants, and from cooking and cooking and cooking. Notably, he's taken some inspiration from his favourite cookbook, and our topic of conversation, Prune by Gabrielle Hamilton. From the cookbook, to her memoir Blood, Bones and Butter, her stint on the PBS show Mind of a Chef, and the vintage Valentine's Day and New Year's Eve menus on Prunes website... there's lots to talk about. Follow Max Rocha on Instagram: maxrocha__ Follow Cafe Cecilia on Instagram: @cafececilialondonFollow Will on Instagram: @willstewie Follow on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

The long awaited episode 13 is here. On it I speak with Letitia Clark, Sardinia based chef and writer. Her two books: Bitter Honey: Recipes and Stories from the Island of Sardinia, and the newly published La Vita È Dolce: Italian–Inspired Desserts are fantastic. Both showcasing what's truly special about Southern Italy, as the cuisine and culture is loved but sometimes misunderstood. We also speak about Letitia's favourite book, Honey from a Weed by the much admired Patience Grey... This book will change the way you think, speak and interact with the food and soil around you. Follow Letitia Clark on Instagram: @letitia_ann_clarkFollow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Rosie Healey is the chef and owner of Gloriosa in Glasgow. Rosie speaks about her memories growing up in Scotland, her experience working in the busy Ottolenghi restaurant kitchen in Notting Hill, and the book that truly inspired her, River Cafe Cook Book Easy by Rose Gray and Ruth Rogers. At Gloriosa, Rosie cooks delicious, simple and seasonal food. Focused on good ingredients from independent producers. You MUST eat there if you can!Follow Rosie Healey on Instagram: thisisrosiehealey Follow Gloriosa on Instagram: gloriosa.glasgow Follow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Budgie Montoya was born in the Philippines but grew up in Sydney. And it wasn't until moving to London he set his sights on being a chef. His first kitchen job was at Dean Street Townhouse in Soho. After a few years of cooking Filipino food for supper clubs and pop-ups, he opened Sarap Baon in Brixton Village Market. 'Baon' loosely means takeaway and is inspired by the street food and food-court culture of South East Asia. Budgie's cooking is heavily influenced by his memories of the Philippines, his mothers cooking and the cookbooks we spoke about. Memories of Philippine Kitchens by Amy Besa and Romy DorotanI Am a Filipino: And This Is How We Cook by Miguel Trinidad and Nicole PonsecaAsian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde and J. J. GoodeFollow Budgie Montoya on Instagram: @budgie_montoya Follow on Instagram: @sarap_baonFollow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

James Ferguson grew up eating and cooking in his Parents' restaurant. After an injury sustained whilst at music college, James quit playing the piano and pursued a career being a chef. He worked in some of London's best restaurants like: The Connaught with Angela Hartnett, and Rochelle Canteen with Margot Henderson... He then moved to Scotland to open his own pub in Fife, the Kinneuchar Inn.The cookbook present throughout his career, The Essentials of Classical Italian Cooking by the revered Marcella Hazan. We also speak about The Sunday Night Book by Rosie Sykes and Towpath by Laura Jackson. Follow James Ferguson on Instagram: james_ferguson_78Follow the pub on Instagram: @kinneucharinnFollow Will Stewart on Instagram: @willstewie Follow the show on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Jess Elliott Dennison owns and operates Elliotts, the Kitchen and Shop, on Sciennes Road in Edinburgh. Jess has two books out Salad Feasts and Tin Can Magic, and her third is out soon.Her favourite cookbook is from the restaurant Ducksoup: The Wisdom of Simple Cooking by Clare Lattin and Tom Hill. Ducksoup is a must visit if you find yourself in Soho. Follow Jess on Instagram: @foodjess Follow on Instagram: @elliottsedinburghFollow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Sally Clarke spent her formative years cooking in London, Paris, and California. Clarke's Restaurant opened in London in 1984, offering her now famous ‘no choice’ dinner menu. Today, along side the restaurant, they have a bakery and two shops. This year Clarke's celebrates their 37th anniversary.Since Sally was a child she has cooked from Elizabeth David's books, and Summer Cooking was her personal favourite.Follow Sally Clarke on Instagram: @sallyclarkeltd Follow Will Stewart on Instagram: @willstewie Follow A Cook's Library on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Both of the books by Rachel Roddy, Five Quarters: Recipes and Notes from a Kitchen in Rome and Two Kitchens: 120 Family Recipes from Sicily and Rome are essential reads. This episode Rachel Roddy talks about another essential cookbook for all Italian bookshelves, Le Ricette Regionali Italiane by Anna Gosetti della Salda. The regional textbook to trump all. Rachel's third book, An A-Z of Pasta: Stories, Shapes, Sauces, Recipes, is out this summer. The blurb on the cover by Simon Hopkinson reads "I want to live under her kitchen table..." Me too, Simon. Follow Rachel Roddy on Instagram: @rachelaliceroddy Read Rachel's Guardian Column: "A Kitchen in Rome" Follow Will Stewart on Instagram: @willstewie Follow A Cook's Library on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Kenny Shopsin, a proper New Yorker, is the subject of episode 6. Feroz Gajia, chef and owner of Bake Street, is our guide. Kenny Shopsin died in 2018, but his legacy lives on through his cookbook Eat Me: The Food and Philosophy of Kenny Shopsin, and the documentary "I like Killing Flies".Check out the Vittles newsletter for a piece Feroz wrote about Kenny Shopsin, and much more! Feroz Gajia Instagram: @newmiyamotoBake Street Instagram: @bakestreetldnWill Stewart Instagram: @willstewieA Cook's Library Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Roast Chicken and Other Stories by Simon Hopkinson with Lindsey Bareham is one of those truly special books. This week Lloyd Morse tells us why he loves the cookbook so much. Lloyd has been in kitchens for as long as he can remember. The Palmerston, Lloyd's new restaurant, is opening it's doors for the first time in July 2021. If you visit Edinburgh go eat there. Follow Lloyd on Instagram: @lgvmorse Follow The Palmerston on Instagram: @the_palmerston Follow Will on Instagram: @willstewie Follow the show on Instagram: @acookslibrary See acast.com/privacy for privacy and opt-out information.

This week Will Stewart and Katie Parla discuss Rome, fried cod and beans and unpack the culture and history surrounding 'pasta' in Italy. For her book Katie chooses Sicilia e Le Isole in Bocca published by Il Vespro, from the bonkers and very special cookbook series In Bocca. Follow Katie Parla on Instagram: @katieparla Listen to her podcast: Gola Check out her website for all other work: katieparla.comFollow A Cook's Library on Instagram: @acookslibrary Follow Will Stewart on Instagram: @willstewie See acast.com/privacy for privacy and opt-out information.

After graduating from Jamie Oliver’s Fifteen program, in 2011, Big Has went on to spend the next 10 years in and out of kitchens all over London. Hasan is half Turkish Cypriot and half proper North Londoner. Today we speak about his beginnings as a gannet and a chef, Has’s favourite books and his cultural heritage. Here are all the books we mention:Jamie’s 15 Minute Meals by Jamie OliverSardine: Simple Seasonal Provençal Cooking by Alex JacksonFlavour by Yotam Ottolenghi, Ixta Belfrage, Tara WigleyThe Silver Spoon by PhaidonEat Istanbul: A Journey to the Heart of Turkish Cuisine by Andy Harris and David LoftusKitchen Confidential by Anthony BourdainOn the Noodle Road: From Beijing to Rome, with Love and Pasta by Jen-Lin Liu Follow Big Has on Instagram: @bighas___Check out his Youtube series: Sunday Sessions with Big HasFollow on Instagram and Twitter: @acookslibraryFollow Will Stewart: @willstewie See acast.com/privacy for privacy and opt-out information.

On today's episode Will Stewart and Chloe-Rose Crabtree delve deep into conversation about late 19th century Boston, and discuss the impact Fannie Farmer's Boston Cooking-School Cook Book had on American society. Sourced Journeys is a publication run by Chloe-Rose Crabtree and Anna Sulan Masing that researches the cultural, commercial and political impact of food and drink.Follow Chloe on Instagram: honeypiebakingFollow Sourced on Instagram: sourcedjourneysSubscribe to the Sourced Journeys newsletter: https://www.sourcedjourneys.com/Follow Will on Instagram: @willstewieFollow A Cook’s Library on Instagram: @acookslibrary See acast.com/privacy for privacy and opt-out information.

This week Will speaks with Alex Jackson, cookbook writer and head chef of Noble Rot in Soho. We speak about cooking mushrooms with lots of butter, grandma’s chips and the expectations versus the realties of eating in France today. Here are the books we speak about: Real Fast Food by Nigel Slater Lulu’s Provenc̜al Table: The Food and Wine from Domaine Tempier Vineyard by Richard Olney In the Noble Rot Magazine issue 25 “Chianti not Chianti” you can read some words Alex wrote about Lulu Peyraud. Follow Alex on Instagram: @_alex_jacksonBuy Alex Jackson's book: Sardine, Simple seasonal Provenc̜al cooking Follow Will on Instagram: @willstewieFollow A Cook’s Library on Instagram: @acookslibrary See acast.com/privacy for privacy and opt-out information.