Podcast appearances and mentions of celia sack

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils. Anne Byrn composes an exhaustive guide on Southern baking. Chef Ashleigh Shanti goes beyond cast iron fried chicken and cornbread in exploring Black influences on Southern foodways. Local cooking instructor and food writer Sonoko Sakai explains the deep meaning of "Japanese in style" cuisine. Celia Sack of Omnivore Books reveals her favorite cookbooks of the year for everyone on your list.

In this episode, I chat with Celia Sack, founder and owner of Omnivore Books about cookbooks, cooking disasters and achievements, her favorite cookbooks, and the growing geographical scope of cookbooks. Located in an old butcher shop in Noe Valley, Omnivore Books is a cherished epicurean hub blending a passion for food and the pleasures of reading. As the Bay Area's only culinary bookshop, Omnivore Books specializes in new and vintage books on food and drink. They are open daily and staffed by passionate cookbook lovers who will happily guide you to the perfect book. When Celia Sack's fascination for the culinary universe first bloomed, it was hardly imaginable that her path would weave through the nuanced worlds of rare golf books straight into the heart of Omnivore Books. Cookbooks, she reveals, are conduits of solidarity and understanding, opening palates and minds alike to the diverse tapestry of global heritage. The physicality of leafing through a cookbook receives its due reverence too; it's likened to the full-bodied experience of listening to an entire music album, where each recipe is a track in the soundtrack of our culinary landscape.Enjoy!MandyOmnivore BooksThe Zuni Café Cookbook, Judy RogersCookbooks by Alison RomanAbsolution, Alice McDermottCannery Row, John SteinbeckNorth Woods, Daniel MasonTwain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens: Andrew BeahrsPraisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, Crystal Wilkinson A Fortunate Life, A.B. FaceySmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs, Julia Turshen 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement,  Jane ZieglemanSupport the showThe Bookshop PodcastMandy Jackson-BeverlySocial Media Links

Bookstore owner Celia Sack shares her list of notable cookbooks of 2023 — perfect for gift-giving. Yewande Komolafe connects the dots of her Nigerian past, visiting Lagos and returning with a new cookbook. Cooking through grief, food writer Bee Wilson keeps recipes simple and finds joy in the process. Artist and curator Suzanne Joskow collects cookbooks written by everyday people. At the farmer's market, Chef Jeremy Fox of Birdie G's shops in preparation for his Hanukkah(ish) collaboration dinner series.

After you've bought Sister Sally the alpaca sweater, brother Billy his baseball bat, Mom her mixer and Dad his golf ball retriever, what small presents should you add? A book, of course! Everyone appreciates the thought that goes into giving just the right book. So have no fear, Kate and Charlie are here with what will be our annual “just the right book for everyone's End-of-year book list.” If you can't find it here, you can't find it anywhere. Mitchell Kaplan of Florida's "Books and Books" gives us fiction selections. Bradley Graham of Washington's "Politics and Prose" on non-fiction, Celia Sack of San Francisco's "Omnivore Bookstore" on cookbooks, Justin Colussi-Estes of Decatur, Georgia's 'Little Shop of Stores' on young adult books broken down by age groups, Otto Penzler from New York City's The Mysterious Bookstore” on mysteries. And best for last, Kate and Charlie ourselves on coffee table books. Why us? Well, we each occasionally drink coffee and we each have a living room table. Oh yeah, and we didn't want to feel left out. Enjoy! And if you want to give US a present, rate us and write a comment where you get your podcasts. We read ‘em. Happy Holidays listeners! We love you all! We love you all!Non-Fiction: (Bradley Graham) Books mentioned in this podcast: Lost and Found: A Memoir by Kathryn Schulz Path Lit By Lightening: The Life of Jim Thorpe by David Maraniss The Great Air Race: Glory, Tragedy and the Dawn of American Aviation by John Lancaster Waging a Good War: A Military History of the Civil Rights Movement, 1954-1968 by Thomas E. Ricks Lady Justice: Women, the Law, and the Battle to Save America by Dahlia Lithwick Mysteries: (Otto Penzler) Desert Star by Michael Connelly A World of Curiosities by Louise Penny Death and the Conjuror by Tom Mead The Twist of a Knife by Anthony Horowitz Silent Nights: Christmas Mysteries Edited by Martin Edwards The Dark Hours by Michael Connelly Coffee Table Books: (Us) Football: Designing the Beautiful Game by James Bird, Sam Handy, Jacques Herzog, Thomas Turner, Eleanor Watson The Philosophy of Modern Song by Bob Dylan African Art Now by Osei Bonsu The Space Shuttle: A Mission-by-Mission Celebration of NASA's Extraordinary Spaceflight Program by Roland Miller Cookbooks: (Celia Sack) Woks of Life: Recipes to Know and Love from a Chinese American Family by Bill Leung, Kaitlin Leung, Judy Leung, Sarah Leung What's for Dessert by Claire Saffitz BUDMO! Recipes from a Ukrainian Kitchen by Anna Voloshyna Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet The Bartender's Guide to the World: Cocktails and Stories from 75 Places by Lauren Mote Children's Books: (Justin Colussi-Estes) Three Billy Goats Gruff by Mac Barnett The Mouse Who Carried a House on His Back by Jonathan Stutzman Everything in Its Place: A Story of Books and Belonging by Pauline David-Sax A Rover's Story by Jasmine Warga Thirteen Witches by Jodi Lynn Anderson The Sea of Always (Thirteen Witches Book 2) by Jodi Lynn Anderson Two Degrees by Alan Gratz The Star that Always Stays by Anna Rose Johnson Shuna's Journey by Hayao Miyazaki

Bookstore owner Celia Sack shares her annual picks for best cookbooks with a surprising trend from first generation authors. Anna Voloshyna, a Ukrainian-born food writer and cooking instructor living in the Bay Area, she gets closer to home by sharing family favorites and modern reimaginings of traditional recipes. Ghetto Gastro's cookbook “Black Power Kitchen'' aims to change the narrative of Black food through history, art, culture, and recipes. Naomi Duguid traveled the world to research how the essential ingredient of salt is collected and used. Raghanvan Iyer's upcoming book is a love letter to a spice blend that is celebrated among cultures around the world.

Let's do the math. A human's average life span: 80 years. Years after Similac and Gerbers: say 75 years. At approximately 1000 meals per year, that's a lifetime of 75,000 meals. What if you had a different recipe for every one of those 75,000 meals? Celia Sack does. She is one of the owners of Omnivore Books in San Francisco. They sell nothing but cookbooks and books about food and drink. You don't go into her store asking, “What should I be reading?” but instead, “What should I be cooking or baking?" We ‘drop' this podcast on Thanksgiving Day when everyone is thinking about food. Celia thinks about it every day. And, of course, we're all thinking about things to be thankful for, including our listeners. We're thankful for our chance to talk with Celia. She is a delight. Books mentioned in this podcast: Small Victories by Julia Turshen Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson The Nutmeg Trail: Recipes and Stories Along the Ancient Spice Routines by Eleanor Ford The Joy of Cooking by Irma S. Rombauer The New Basics Cookbook by Julee Rosso and Sheila Lukins The Food of Morocco by Paula Wolfert The Art of Mexican Cooking by Diana Kennedy Mourad: New Moroccan by Mourad Lahlou Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle The Way to Cook by Julia Child Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child The Pat Conroy Cookbook: Recipes and Stories of My Life by Pat Conroy The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Auguste Escoffier Nothing Fancy by Alison Roman Dining In: Highly Cookable Recipes by Alison Roman The Zuni Cafe Cookbook by Judy Rogers

Hi there! This week's episode is coming to you a bit later than normal, as I've been under the weather fighting what feels like my 47th sinus infection over the last few years. Thankfully, we recorded this chat with the wonderful Kristen Miglore several weeks ago—with both a live audience and a non-nasally host. That said, we've got a great show for you: Kristen is back for the second time on the pod, this time sharing a new batch of Genius tips and tricks (and hacks, if you will). Plus, recipes and tons of new cookbook releases this week.

‘Tis the season for Good Food's annual roundup of cookbooks. Celia Sack of Omnivore Books in San Francisco shares her recommendations for the bakers, vegans, and jammers on your list. One of her favorite comfort food how-to's over the last year is Missy Robbins' book about pasta, which she says is the only book one needs on the subject. For anyone in LA who wants homemade lasagna and focaccia straight from the oven, head to Ceci's in Silver Lake, where Francesco Lucatorto and Francesca Pistoria are making traditional favorites from Genoa and are the subjects of this week's “In the Weeds.” Regional baking is perhaps nowhere as pronounced in the United States than the South, and pastry chef Cheryl Day is paying homage to her ancestors' ovens. Pomegranates are having their moment at the farmer's market just in time to celebrate the winter solstice. Finally, LA Times restaurant critic Bill Addison announces his picks for the best restaurants in the city.

Celia Sack was born and raised in San Francisco. During her seven-year tenure at Pacific Book Auction, Sack channeled her passion for rare books into a private antiquarian cookbook collection, and then into a bookshop. Since November 2008, when she opened Omnivore Books on Food in Noe Valley, Sack has gotten to know Alice Waters' tastes (books on victory gardens, not surprisingly), has enticed Ruth Reichl into buying a first edition of A.J. Liebling's Between Meals, and has seen her store become the destination for internationally known food writers touring their new books. Celia Sack was born and raised in San Francisco. During her seven-year tenure at Pacific Book Auction, Celia channeled her passion for rare books into a private antiquarian cookbook collection. In 1999, she opened Noe Valley Pet Company with her partner, Paula, and in 2008, she opened Omnivore Books on Food, San Francisco's only culinary bookshop. Featuring new and antiquarian titles, her store has become the destination for internationally known food writers touring their new books, and for collectors expanding their shelves. Omnivore Books on Food Website: https://omnivorebooks.myshopify.com/ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Celia Sack is the owner of one of the most beloved and important cookbook stores in the country and maybe the world: Omnivore Books in San Francisco. In today's session, Celia talks about her childhood adventures digging through other people's stuff, eating a roast beef sandwich on the way to an animal rights rally, her background selling rare books (with a specialty in golf books), and coming out to her parents during the AIDS crisis. We also talk cookbooks: which cookbooks she would save if her store was on fire, which lesser-known cookbooks she recommends, and how she deals with the political fallout of some of the authors she carries in her store. See acast.com/privacy for privacy and opt-out information.

Happy #SeekTheJoy Tuesday! On the podcast today is Lindsay Gardner, illustrator, artist and author of the new book, WHY WE COOK: Women On Food, Identity, and Connection. Why We Cook highlights the voices of women in the culinary world, their varied perspectives and experiences, and is a beautiful celebration of where food meets feminism. Food has the power to connect us, and bring about greater empathy, compassion, and understanding. In many ways, Lindsay’s beautiful illustrations and writing serves to empower all women to reclaim their place in the kitchen. In today’s episode Lindsay and I chat about: The inspiration behind Why We Cook, Lindsay’s desire to share the perspectives and achievements of women in the culinary world that are often overlooked, and the questions that drove Lindsay’s research for the book. The impact of COVID-19 on the food and restaurant industry, what we can learn from being in the kitchen, the power of food to connect us, and cooking as a form of storytelling. Lindsay gives us a behind the scenes look at the first interview she did for the book, the conversation that surprised her the most, and we dive into just some of the profiles in the book, from Carla Hall, Gray Chapman, Celia Sack to Gail Simmons. Plus, Lindsay shares the greatest lesson she learned from writing the book, how her relationship to cooking has changed, her biggest dream, and so much more! We'd love for you to check out this week's new episode and join the conversation ✨ To connect with Lindsay and learn more visit her website https://lindsaygardnerart.com and on Instagram @lindsaygardnerart and you can find Why We Cook here YouTube: Subscribe to our new YouTube channel here: https://www.youtube.com/channel/UCUEPZ_6AgmGcGni7wMf-_TA Instagram https://www.instagram.com/seekthejoypodcast Facebook https://www.fb.me/seekthejoypodcast Twitter https://www.twitter.com/seekthejoypod E-mail sydney@seekthejoypodcast.com Show Notes: https://www.seekthejoypodcast.com/show-notes Subscribe to our newsletter https://www.seekthejoypodcast.com/subscribe MERCH: Seek The Joy Merch is here! Grab your favorite Seek The Joy t-shirt and sweatshirt here BETTERHELP: Today’s episode is sponsored by Betterhelp. We’re going through challenging times, and we know you’re feeling it too! Now more than ever it’s important we have reliable resources we can turn to. That’s where Betterhelp comes in.  Betterhelp will assess your needs and match you with your own licensed professional therapist, and it’s easy and free to change counselors if you don’t think the person you’re matched with is a good fit. This service is available for people worldwide too. Betterhelp offers a broad range of expertise in their counselor network. You’ll get timely and thoughtful responses, plus you can schedule weekly video or phone sessions too.  We want you to be able to live a happier, more joyful, and ease filled life, and I’m excited to share that as a listener of Seek The Joy Podcast, you will you get 10% off your first month by going to https://www.better help.com/seekthejoy Join over one million people taking charge of their mental health with the help of an experienced professional https://www.better help.com/seekthejoy RATE AND REVIEW Seek The Joy! When you do, e-mail a screenshot of your review to sydney@seekthejoypodcast.com and we'll send you our NEW and improved #SeekTheJoy Guide for Infusing More Joy into Your Life! SEEK THE JOY GUIDES: They're here and they're LIVE!! From our Seek The Joy Guide to Podcasting to Seek The Joy Guide Pitching Guests, click here (https://www.seekthejoypodcast.com/seekthejoyguides) to learn more and get your hands on a little more joy in your life. 

Why We Cook: Women on Food, Identity, and ConnectionBy Lindsay Gardner Intro: Welcome to the number one cookbook podcast, cookery by the book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors and this is my first book, Why We Cook: Women on Food Identity and Connection.Suzy Chase: Why We Cook celebrates those who are dedicated to not only practicing their craft, but also changing the world of food for the better. You spotlight 112 inspiring women who are shaping the contemporary food world as professional chefs, farmers, journalists, authors, and more with essays, interviews, quotes, and recipes. Talk a little bit about the process of choosing each woman and how the book is organized.Lindsay Gardner: The book is an illustrated collection, and as you said, includes recipes, essays, profiles, as well as Q and A's with not only women in the professional culinary realm but also home cooks. It was a goal of mine from the beginning to make the book as inclusive and far reaching as possible in terms of selecting people to participate in it and also reaching out to people to see if they would even be interested in participating in it. I'm not in the culinary world. I am a home cook and an artist and I think saying that I feel like or I felt like an outsider would be maybe a little too strong for how I think about it but, you know, I'm not part of the culinary industry. So when I reached out to a lot of the chefs and food writers that are included in Why We Cook, to be honest, I had no idea if I would hear back from them. So every time I heard back from anyone at all, it was a thrill. And then on top of that, when people started saying, yes, it was like a double thrill.Suzy Chase: So you not only curated this gorgeous book, you illustrated it to such charming and thoughtful images. I would love to hear about that.Lindsay Gardner: Thank you. This has been the most creatively fulfilling project I've ever worked on let me start there. It has been such a joy to get, to make art in this context. It felt really collaborative and because I was involved in not only the writing process and the curating and working with all the contributors so closely, I felt so invested in everything that they were contributing to the book. So working with people over time to figure out what the topic was that they were going to write about. For example I got to know those stories so well, and by the time I actually came to the illustrations, I felt super invested in them and it felt super fulfilling to me because I, I just felt like I was really honoring their stories through illustration. So the book was actually really fun because with so much different kinds of content, it was kind of a puzzle to put it together.Suzy Chase: One of the great things about writing it and illustrating it was that as I was finalizing the manuscript in late 2019 and all of the various pieces from the contributors, I was also sketching all of the illustrations for each piece. And so when it came time to lay out the book, the designer that I worked with at Workman, her name is Sarah Smith. She was amazing and endlessly patient, she took all of my sketches and she took all of the manuscript. And with those pieces laid out the entire book, which as a first time author, I didn't know how that part was going to go. And it was kind of like overwhelming to think about how that would work, but she really laid it out. So that by the time it came time to make all the final paintings, which happened mostly in 2020, I knew exactly where the illustrations were going to go. I knew if they were going to span both pages of a spread or, you know, bleed off the left lower corner, we had worked together to sort of like map all that out already. It just felt so enmeshed with the actual words on the page and as an illustrator, that is so satisfying. Um, it was just such a joy from start to finish.Suzy Chase: I want to chat about Anita Lo and Carla Hall and I think your illustrations really captured their personalities. Like Anita, she's very artistic with her approach to food. And then Carla is like always upbeat and fun. And I think you really captured that in those specific illustrations.Lindsay Gardner: Thank you. You know, selecting imagery to work from for the portraits specifically was a really interesting process. I was in touch with all of the photographers that took the source imagery for those illustrations. But the personality that comes through in imagery is so clear sometimes. And I actually had the chance to interview Carla Hall for the book. And she was, I mean, her personality just emanates right through her voice. And so I felt like this image when I saw it, I, I felt like, well, I've never met her in person, but I've spoken with her and this is exactly how I picture her. Totally. And she is so joyful, so friendly and same with Anita. My interactions with her were all on email, but all of our, like there was personality in those emails. And when I found the image of her that I painted from, I was like, that is what it felt like, quiet and thoughtful. So I mean that relationship, I think that we can develop through imagery is really powerful too.Suzy Chase: To celebrate Women's History Month. I'm thrilled to chat with you about this wonderful book. So you cited a study in 2018 that said from 2003 to 2016 respondents who identified as women spend an average 50 minutes a day cooking. Whereas those who identified as men spent an average drum roll please of 20 minutes per day. Likewise women make up a large portion of the culinary world. Women often face racism, sexism, and harassment, which have been increasingly documented in the me too movement, which leads me to ask you, when did you have the first calling in your heart to put a book like this out into the world?Lindsay Gardner: It really hit me in 2018, early 2018. And of course I had been reading some of the me too stories that had come out at that time or the year before, um, and were still coming out and in the Bay area, that was also something I was reading about, but it also was stemming from a deeply personal place for me, which was really just thinking about my own role and balancing all of the different pieces of my life with my family and my profession and my partner. And I kind of just was thinking to myself, like, how does this all fit together? And why does it matter to me so much? It's something I care. So cooking is something I care so deeply about. And why do I spend so much time here? And why do I think about it so much? What is this all about? And I was also really thinking at that time about the overlaps between the creative processes in my life. So in what I was doing in my studio as an illustrator and painting and what I was doing in the kitchen when I was cooking and how those two things were related, because I felt that I felt deeply that they were. So I just started exploring that. And then as soon as, as soon as I started exploring that more deeply, I came across this research and I thought it was so interesting because of course in my day-to-day life with my, um, women friends in my life, I know these statistics to be true, regardless of the, of the good intentions of their partners. In many cases, the women that I know are the ones that are spending the most time doing the bulk of domestic labor, even if they love to cook, um, even if they don't love to cook. So that's kind of where it started for me. And that just really, when I found these statistics, it just really made me want to dig in. And I wanted to know more because I thought if this is happening in the domestic level, in people's personal lives, there's so much that ties that to women in the culinary industry. And how are those two things related? So it really all started there.Suzy Chase: Speaking of domestic, as a home cook, I was so very interested, your survey of over 350 home cooks on pages 10 and 11, it was comforting and dismaying at the same time to see that 90% of the women surveyed do the majority of cooking in the home. I now know for a fact that I am not alone. Another interesting stat was that 69% of the women invent their own dishes, use recipes and use cookbooks, all three, while 31% of the women were self-taught cooks. Do you see our roles in food preparation within the family evolving?Lindsay Gardner: I love that question. It's something that my husband and I talk about all the time in our own family. And I think that is something that has definitely been impacted by the pandemic and in various ways for various people because of different situations and levels of privilege. Really, we're very fortunate in our family that my husband and I are both available at mealtimes to help with cooking because of what our jobs are and that's not true for everyone, especially right now. I think that it'll be really interesting, you know, I'm not sure if your question was specifically related to the pandemic moment, but I, I also don't know that we can ever really go back after this. Like, I think that our habits as home cooks have shifted this year in a way that I at least hope sticks to a certain amount. I think that obviously I can't speak for everyone here, but I know that my relationship to shopping for ingredients has changed my understanding of the food system as a whole has changed. And the people who are putting their lives at risk to give us the food that is available to us. I feel like I have such a different perspective on shopping, eating, cooking, using the ingredients in my pantry. I don't know if I ever will be the same kind of home cook after this. And I think that has really impacted our relationship, not only to the food that we cook for ourselves, but how food functions in community and the food systems that are at work in our nation. So it's kind of like a web of levels and I think it is ever changing, but I think especially after this year.Suzy Chase: I'd love to chat about a few women you profiled. The first is Leah Penniman of Soul Fire Farm. She says everything from sunshine to plate needs to be infused with fairness and dignity and reverence. I would love to hear about her.Lindsay Gardner: Yes, Leah Penniman is a black Creole, educator farmer and food justice activist. She's also an author, and she founded Soul Fire Farm in upstate New York in 2011. Soul Fire is a black indigenous and people of color centered farm, and all of their work is dedicated to ending racism in the food system. So they run a number of different kinds of programs. They're all focused on food sovereignty and education and bringing groups of people who have been separated from the land over time, back in contact with the land and learning about historical farming traditions and all kinds of different youth programs. I mean, it's really, their work is so comprehensive and Leah co-founded it. So she has been doing this work for yearsSuzy Chase: On page 27, you have a recipe from Abra Berens for Buttermilk and Butter Lettuce Salad. So I had her on my podcast and the beguiling way she talks about peas and kohlrabi is compelling,Lindsay Gardner: Is so amazing. I think she has changed the way that I look at vegetables. Her book Ruffage is so comprehensive and I think gave me a different insight into using all the different parts of vegetables. With enthusiasm. Not because I feel guilty or something, I love the way that she writes. I love the way that she talks about food. It was really fun to work with her on this. And so she is actually the chef at a farm in Southwest Michigan. So she does these well before times she does these great farm dinners. And I know she's looking forward to getting them started up when it's safe to do so again.Suzy Chase: You tackle creative ruts, which I think we're all in right now. Can you share a couple of ways to overcome creative ruts?Lindsay Gardner: Definitely. I loved this question. It's something, if I had more time, I would've liked to take this conversation even deeper with more of the contributors in the book. I thought just as an artist, it was really interesting to hear how professional chefs deal with their own creative rats. And it was so refreshing to hear from them that a lot of the things that they do to overcome their creative ruts are the same things that I do to overcome mineSuzy Chase: Wine. Lots of wine and crying. hahaLindsay Gardner: Yea. Eating out when that's possible, of course, travel, going to museums. I think, you know, one thing that is sort of a thread between everything everyone has said, and something that I can identify with is when I'm in a creative rut, I expand my own horizon and everything that the five chefs included in the book on this question said is really about that. It's getting outside of your own bubble travel, going to a forest, walking museums, eating at someone else's restaurant, or even traveling through a cookbook, which is another thing a couple of people brought up, which I, I also found really refreshing because honestly, before working on this book, I hadn't really ever thought about how chefs also love cookbooks, which sounds so strange, but it just hadn't occurred to me in that way. And so I loved hearing Tanya Holland say that she loves to look at the work of other people and look through cookbooks when she's in a rut.Suzy Chase: One profile that I just adored was of Celia Sack. So she sees cookbooks as an especially important form of storytelling. And I do too. That's why I have this podcast. Can you tell us a little bit about Celia and her depth of cookbook knowledge, which I think is really deep.Lindsay Gardner: It is amazing. I've referred to her a couple of times as a walking library, Celia is such an unassuming person and she knows so so much. She was one of the first people I interviewed for why we cook. And she was so warm and welcoming and just like casually toward me around her personal library. That includes books that span literally centuries. I was just star struck by getting to meet and talk with her. And she just couldn't have been more friendly or relaxed about the whole thing. Of course. So she actually started her career as a rare book specialist and has a whole history in and knowledge base in modern literature. She opened her store Omnivore in San Francisco in 2008. And the experience of walking into Omnivore books is a little bit like walking into a jewel box or the way that I imagine that would feel it is a small shop, one room and every nook and cranny is covered in books about food. And it's super cozy and inviting. And Celia has over the years of having the store. Um, not only has she developed this vast knowledge of historical cookbooks and contemporary cookbooks and everything in between, but she's also developed so many relationships with everyday home cooks like me and some of the world's most famous chefs. And she has these relationships that I think she really is a part of in terms of building people's collections. And to me, she's like the hub of a great wheel between people and food and knowledge and history. It was totally inspiring getting to know her. And I definitely recommend trying to visit omnivore in person if you ever have the chance.Suzy Chase: So when I think about women in food, Dorie, Greenspan is one of the first women that comes to mind. You highlighted her in your kitchen portrait. So first describe the kitchen portraits that you included in this cookbook.Lindsay Gardner: There are 10 kitchen portraits in the book, and I included them because I really wanted to highlight some of the more well-known figures in the book, in their actual kitchen spaces. In my imagination, I thought I would really love to see these people in their kitchens because to me, the kitchen is such an intimate homey space. It's where all the magic happens. And it's where I imagine all of these particular women feel the most connection to what they're doing. So it was really important to me to be able to show them in that environment through illustration. So yeah, there are 10 of those throughout the book. Um, and that's what that little mini series is.Suzy Chase: So Dorie talks about two of her kitchens, the one in New York and the one in Paris. I will read her quote about her New York kitchen and can't help, but wonder how this resonates with so many other home cooks. She wrote "I've lived and worked in our New York apartment for decades. I learned to cook and bake in that kitchen. And I became a writer there too. This is where I would bake with our son and where the two of us would sit on the counters and talk over things that were important then, and still seem important. Now it's as though the kitchen and I are partners, we've been together so long that we know each other's moves." I mean...Lindsay Gardner: It really, it really couldn't say it all more succinctly when Dorie responded to this was in a series of emails going back and forth. And when she wrote that, I think my jaw was like, actually literally on my desk, it just was so touching. And for someone who has achieved so much in her career to bring her relationship to her own kitchen, back to that sentiment, which is really about all of the things that happen in a kitchen, including cooking, but also about all the other things and to sort of personify the kitchen that way. I just, I, yeah, it really, it really hit me. I spent times like Dorie describes in my kitchen growing up with my mom that feel that way to me, I think about my own kids now, and the time that we spend together in our kitchen and all of the things that happen there that are related and unrelated to cooking.Suzy Chase: I have this lamp will in my apartment. I have everything that I grew up with in Kansas, but that's a whole other podcast but it's crazy but I have this little red lamp that was on our kitchen table. And for example, when I would go out really late, my mom would keep that lamp on and I turn that lamp off and I'd, you know, tiptoe through the kitchen. So kitchens have so many memories.Lindsay Gardner: Absolutely. And I'm actually, I'm glad you brought that up because it reminds me of another page in the book about home cooks, identifying their most treasured kitchen objects. I loved this question. I loved asking this question. I loved hearing back from people, what they picked out of their memory banks and it was really, it was honestly one of the hardest sections of the book to edit and narrow it down because I could have chosen hundreds of things that people mentioned. But I think there is this relationship to that quote that you just picked out from Dorie, which is that objects in our memories and in our daily life become imbued with so much meaning over time that like that one ball jar really is that special because it was there when you were, you know, crying at your kitchen table as a teenager. And it was there when you made granola for the first time for your son. I mean, there are ways in which I feel like these objects become sort of like the silent observers in our lives. And I loved getting to illustrate them because I feel like illustration is so personal and lens this air of storytelling. And so it was really like bringing these sort of stories together through objects and illustrations. Um, on this part of, or for this part of the book was really, really exciting.Suzy Chase: Pamela said, "I have my grandma's egg beater, which I love. I also have a fondness for old kitchen gadgets. I love the design and high quality they all seem to have." I love this.Lindsay Gardner: And another one on that page that I adore is Kate from Maine who talked about bookmarking recipes with, um, postcards from loved ones. So that every time she opens a cookbook or flips to a recipe, she finds, you know, a postcard from years ago or a good friend. And she actually matches the person that wrote the postcard with a recipe that feels the most fitting,Suzy Chase: Oh my God, how much time does Kate have on her hands though?Lindsay Gardner: She has a couple of really beautiful quotes in the bookSuzy Chase: In terms of hope for change for women in the future. What did you take away from putting this book together?Lindsay Gardner: I have learned so much in the last three years over the course of making this book and I continue to learn by being in conversation with the women included in it. And honestly, in learning about women everywhere all the time who are doing this work, who aren't in this book, I think that the women included here are at the forefront of the changes that are unfolding in the culinary world, knowing their stories and getting to know them has changed the way that I think about food and cooking in my personal life. It's changed the kind of home cook I am. It's changed how I think about food traditions and it's changed the way that I think about ingredients and my impact on the environment and how I relate to my community mean it is endless. And I think it really, to me, when I sort of look back at the process of making the whole book, um, it really speaks to how there isn't a part of our lives, that food doesn't touch, it's powerful. And it gives me a lot of hope.Suzy Chase: Now to my segment called last night's dinner, where I ask you what you had last night for dinner.Lindsay Gardner: Well, I'm thrilled that you're asking me this question because I had the joy of being Abra Beren's Buttermilk and Butter, lettuce salad last night for dinner, for an event that we were doing together, but it was great because I actually had the chance to finally make that salad and eat it. And it was delicious. And Abra also offered a recipe for a wonderful spatchcock chicken that was baked over sort of a bread and tomato and garlic bread pudding, stuffing kind of situation. And the two things together were just really amazing.Suzy Chase : So where can we find you on the web and social media?Lindsay Gardner: So you can find out more about the book at WhyWeCookBook.com and you can also find me on Instagram @LindsayGardnerArt, and that is Lindsay with an A.Suzy Chase: Well wonderful Lindsay. Thanks so much for coming on Cookery by the Book podcast!Lindsay Gardner: Suzy, it's been so fun chatting with you today.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

As Los Angeles heads into another lockdown, Good Food checks in with Celia Sack of Omnivore Books in San Francisco for ideas on which cookbooks to give your friends/family (or yourself). Two of Sack’s picks are “Flavor” by Yotam Ottolenghi and Ixta Belfrage and “Red Sands” by Caroline Eden. Evan Kleiman talks recipes and wanderlust with them. Ken Concepcion of Now Serving and Simon Davies of Somekind Press share their collaboration on the Take Away Los Angeles series of books benefitting LA restaurants. Ari Kolander describes the constant pivoting in order to keep the doors open at his year-old seafood restaurant, Found Oyster, in East Hollywood. Finally, market correspondent Gillian Ferguson heads down to the Torrance Farmers’ Market to talk Japanese shave ice and macadamia nuts.

Celia Sack has a pretty special shop. It's called Omnivore Books and it collects and sells cookbooks from all over the world from its brick and mortar storefront in San Francisco. Remote delivery of books has taken on a whole new level of life under lockdown and Celia has noticed a huge spike in interest in home cooking and culinary experimentation. She's also an author herself with her book The Omnivore's Recipe Keeper which helps people build their own recipe books.

Celia Sack owns and operates the beloved independent San Francisco culinary bookshop Omnivore Books. Though the store is closed to walk-in customers for the lockdown, it continues to sell books via mail order to passionate veteran clients and new customers alike; she and her team have even created a Quarantine Quenchers section on their website. Celia discusses how Omnivore has pivoted during the pandemic, the very touching commitment of her customers, and makes a few recommendations to chef-readers out in Podcast Land.Our thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's latest book)Omnivore BooksOmnivore Books' Quarantine Quenchers sectionOur interview with Iliana Regan (discussed in today's show)Our interview with Jacques Pepin (discussed in today's show)

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.

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 from Omnivore Books joins us. See acast.com/privacy for privacy and opt-out information.

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.

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 Book: Amazon See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome **ANNA FRANCESE GASS **to Salt + Spine, the podcast on stories on cookbooks.Anna is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women.Anna was born in Italy and grew up in the United States. After going to culinary school and working for major food companies, she realized she didn’t know how to make her mother's meatballs—a recipe that wasn’t written down, but held in her mothers’ memory. And that launched a multi-year project, chronicling the stories and recipes of immigrant women.In today’s episode, we’re talking with Anna about the process of joining 45 women in their kitchens to learn their recipes and family stories, about what led her to food and food media in the first place, and why she believes America is less of a melting pot and more of a stained glass.Also in today’s show:We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Gina's AranciniRecipe: Tina's Chinese New Year DumplingsBuy the Book: Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome TODD RICHARDS to Salt + Spine, the podcast on stories on cookbooks.Todd is the chef-owner of Richards' Southern Fried in Atlanta's Krog Street Market and culinary director of two fo the most lauded airport restaurants in the country: One Flew South and Chicken+Beer, both in Atlanta's Hartsfield-Jackson Airport.Todd's first cookbook, Soul: A Chef's Culinary Evolution in 150 Recipes, explores his culinary roots and shares his inventive takes on classics. Todd calls this cookbook his "homage to the cuisine of my family" as well as a "testament to what I've discovered on my journey as a chef."In today’s episode, we’re talking with Todd about his culinary arts career, what he learned about family while putting together his first cookbook, and what chefs have been influential to him.Also in today’s show:We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Shrimp Hot Chicken-StyleBuy the Book: Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome ELIZABETH MINCHILLI to Salt + Spine, the podcast on stories on cookbooks.Elizabeth is the author of nine books, including three cookbooks. Her latest cookbook, The Italian Table, is a resource for entertaining the Italian way. Chronicling a dozen unique menus and dinners Elizabeth created across the country, the book is a guide to hosting Italian-style dinners in your own home.In today’s episode, we’re talking with Elizabeth about her latest book, about Italian dining culture and rules, and how she approaches her cookbooks.Also in today’s show:We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss a seminal baking book being reissued this year.And: We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Torta di Spinaci (Spinach Tart)Recipe: Rotolini di Zucchini con Ricotta (Ricotta-Stuffed Zucchini)Buy the Book: Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome KAUSAR AHMED to Salt + Spine, the podcast on stories on cookbooks.Kausar is a chef, educator, and food stylist. She was born in Karachi, Pakistan and her debut cookbook, The Karachi Kitchen: Classic and Contemporary Flavors of Pakistan, explores the flavors of her hometown. She is also the founder of Kitchen Craft, an organization that offers nutrition/cooking classes to women and youth in Karachi's high-risk communities.In today’s show, we’re talking with Kausar about Karachi cuisine, her process to self-publishing her cookbook, and how she's leaning into her role as an educator.Also in today’s show:We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss this fall’s upcoming cookbooks.And we're chatting with CELIA SACK at Omnivore Books.Bonus Salt + Spine Features:Recipe: Lentil & Rice PilafRecipe: Raita (Yogurt Sauce)Buy the Book: Signed copies! from Omnivore Books || Also available from Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome TYLER MALEK to Salt + Spine, the podcast on stories on cookbooks.Tyler is the head ice cream maker (and co-founder) of SALT & STRAW, the ingredient-focused scoop shop from Portland, Oregon. Tyler opened Salt & Straw with his cousin in 2011. Working with local farmers, chefs, chocolatiers, and brewers, Tyler has invented hundreds of ice cream flavors (many of them award-winning combos.) His first cookbook is the Salt & Straw Ice Cream Cookbook.In today’s show, we’re talking with Tyler about the humble origins of Salt & Straw, about his appreciation for the creative constraints of ice cream making, and playing a flavor creation game.Also in today’s show:We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss this fall’s upcoming cookbooks.And:We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Goat Cheese Marionberry Habanero Ice CreamRecipe: Meyer Lemon Blueberry Buttermilk CustardBuy the Book: Signed copies! from Omnivore Books || Also available from Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

Today's Episode: Yasmin Khan This week, we're excited to welcome Yasmin Khan to SALT + SPINE, the podcast on stories behind cookbooks. Yasmin is the author of two cookbooks: The Saffron Tales: Recipes from the Persian Kitchen and Zaitoun: Recipes and Stories from the Palestinian Kitchen. We sit down with Yasmin at our studio in San Francisco's The Civic Kitchen Cooking School to discuss her cookbooks, traveling through Israel and the West Bank to chronicle Palestinian cuisine, and her love of pomegranates. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco. Bonus Salt + Spine Features on our website: RECIPE: Mussakhan (Roast chicken with sumac and red onions) EXCERPT: Hear Yasmin reading from Zaitoun. -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. 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.

Today's Episode: Andrea Nguyen This week, we're excited to welcome Andrea Nguyen to SALT + SPINE, the podcast on stories behind cookbooks. Andrea Nguyen is the author of six cookbooks, including Vietnamese Food Any Day and the James Beard-winning The Pho Cookbook. We sit down with Andrea at our studio in San Francisco's Civic Kitchen Cooking School to discuss her lifelong interest in cookbooks, grocery shopping, and play a pho/bahn mi game. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco. Bonus Salt + Spine Features: RECIPE: Char Siu Chicken  RECIPE: Cashew Sesame Brittle -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. 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.

**Today's Episode: Ellen King ** This week, we're excited to welcome Ellen King to SALT + SPINE, the podcast on stories behind cookbooks. Ellen is the author of ***Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery***. We sat down with Ellen at our studio inside San Francisco's The Civic Kitchen to discuss how heritage grains can make baked good more tolerable and enjoyable for those with gluten sensitivity, what drew her to bread baking, her interest in history, and we plan a pun-filled bread game. And this week, we chat with **Deborah Reid about her recent piece for Eater, **“Selling Cookbooks in the Age of Amazon”. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco Bonus Salt + Spine Features: Recipe: Heritage Dark Chocolate Brownies Get the Cookbook: Omnivore Books [signed copies!] | Amazon -- Read More: "Baker Ellen King Wants To Change The Way America Eats Bread" | Food Republic -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. 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.

**Today's Episode: Anissa Helou ** This week, we're excited to welcome Anissa Helou to SALT + SPINE, the podcast on stories behind cookbooks. Anissa is the author of nine cookbooks, including her most recent, Feast: Food of the Islamic World. We sat down with Anissa at our studio inside San Francisco's The Civic Kitchen to discuss the process of creating this comprehensive book, what led her to cookbooks after a career in the art world, and her mission of preserving recipes for future generations. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco Bonus Salt + Spine Features: Recipe: Meatballs in Sour Cherry Sauce (Kabab Karaz) Recipe: Zanzibari Grilled Fish in Coconut Sauce (Samaki Wa Kupaka) Get the Cookbook: Omnivore Books [signed copies!] | Amazon -- Read More: "The Vast World of Islam, in 300 Recipes" by Mayukh Sen [New York Times] "The food of the whole Islamic world, in one crazy-ambitious cookbook" by Amy Scattergood [Los Angeles Times] "Saffron and Camel Humps: Anissa Helou’s Deep Dive Into Food of the Islamic World" by Devra Ferst [TASTE] "Are 300 recipes enough to counter anti-Muslim sentiment? One author is giving it a try." by Louisa Loveluck [The Washington Post] "7 Foundational Cookbooks on the Foods of the Islamic World" by Ali Slagle and Anissa Helou [Saveur] "A Recipe for Ramadan Date Cookies from Anissa Helou’s ‘Feast’" [Bon Appetit] -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. 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.

**Today's Episode: Carla Hall ** This week, we're excited to welcome Carla Hall to SALT + SPINE, the podcast on stories behind cookbooks. Carla is the author of Carla Hall's Soul Food: Everyday and Celebration. She has written two other cookbooks, appeared on Top Chef and Top Chef All-Stars, and co-hosted ABC's The Chew from 2011 to 2018. We sat down with Carla at our studio inside San Francisco's The Civic Kitchen to discuss the road trip she took for her latest book, her path to becoming a chef, and how she's using her platform to tell the food stories of black Americans. Plus this week: We talk with The Washington Post's Bonnie Benwick about the top-selling cookbook of 2018 and why food media ignored it, and as always we check in with Celia Sack at Omnivore Books in San Francisco Bonus Salt + Spine Features: Recipe: Chunky Tomato Soup with Roasted Okra Rounds Get the Cookbook: Omnivore Books (signed copies) | Amazon -- Read More: In Soul Food Cookbook, Chef Carla Hall Celebrates Black Culinary Heritage [NPR] Inside Carla Hall’s New Soul Food Cookbook And Roller Coaster Year [Essence] Carla Hall is ‘the most visible black person in food.’ Now she wants to take soul food mainstream. [Washington Post] -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Kristen Miglore In our first Baking Week episode, we're excited to welcome Kristen Miglore to SALT + SPINE, the podcast on stories behind cookbooks. Kristen is the Creative Director at Food52, where she oversees the Genius Recipes column. Her latest cookbook, Genius Desserts, is packed with 100 recipes that Kristen says will “change the way you bake." Plus, we stop by Omnivore Books in San Francisco to chat with Celia Sack. Bonus SALT + SPINE Features: Recipe: Cacio e Pepe Shortbread by Charlotte Druckman Recipe: Chocolate Cloud Cake by Richard Sax Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Michael Solomonov & Steven Cook This week, we're excited to welcome Michael Solomonov & Steven Cook to SALT + SPINE, the podcast on stories behind cookbooks. Michael and Steve are the duo behind Zahav, Abe Fisher, and other Philadelphia restaurants. Their latest cookbook, Israeli Soul, takes readers on a culinary journey across Israel; their first cookbook, Zahav, won Best Cookbook of the Year from the James Beard Foundation. Plus, we talk with Reem Kassis, author of The Palestinian Table, about her friendship with Michael Solomonov, and we stop by Omnivore Books in San Francisco. And we stop by Omnivore Books in San Francisco to chat with Celia Sack. Read More: Common Threads: Food & Wine Goes Home for the Holidays With Two Chefs: One Palestinian, the Other Israeli // Food & Wine Grief, Smoke and Salvation // New York Times Tips From an Ambassador for Israeli Cuisine // New York Times Bonus SALT + SPINE Features: Recipe: 5-Minute Hummus with Quick Tehina Sauce Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nicole Ponseca and Miguel Trinidad This week, we're excited to welcome Nicole Ponseca and Miguel Trinidad to SALT + SPINE, the podcast on stories behind cookbooks. Nicole and Miguel are the authors of ***I Am A Filipino: And This Is How We Cook***, as well as the dynamic duo behind Maharlika, the popular and highly reviewed New York City restaurant serving home-style Filipino food. Plus, we talk with Yana Gilbuena, founder of the SALO Series. And we stop by Ominvore Books in San Francisco to chat with Celia Sack. Bonus SALT + SPINE Features: Recipe: Sinuglaw (Cured Tuna with Grilled Pork) Recipe: Adobong Manok Dilaw (Yellow Adobo with Chicken) Giveaway: Win your own copy of ## Heading ##I Am A Filipino. Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Yotam Ottolenghi Yotam Ottolenghi is a James Beard Award-winning food writer, chef and British restauranteur who grew up in Israel. He's the author of seven books including NOPI, Jerusalem, Ottolenghi and his latest, Ottolenghi Simple, among others. Read More: 16 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier). by Brinda Ayer // Food52 Podcast: Simple Pleasures with Yotam Ottolenghi // Ottolenghi Ottolenghi Is the Title of New Song by Rapper Loyle Carner by Adam Coghlan // Eater Bonus SALT + SPINE Features: Recipe: Pappardelle with Rose Harissa, Black Olives, and Capers Recipe: Plum, Blackberry and Bay Friand Bake Giveaway: Win your own copy of Simple. Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Julia Turshen Julia Turshen is the author of Small Victories, Feed the Resistance, and Now & Again. Read More: Our love was a stack of pancakes covered in butter, maple syrup and whipped cream. And then it wasn’t. // Washington Post To Change Racial Disparity in Food, Let’s Start With Cookbooks by Julia Turshen // Eater The Resistance is Hungry by Julia Turshen // The New York Times Building Tools to Create Equity by Julia Turshen // James Beard Foundation Equity at the Table (EATT) Bonus SALT + SPINE Features: Recipe: Applesauce Cake with Cream Cheese and Honey Frosting Recipe: Celebration Chicken with Sweet Potatoes and Dates Giveaway: Win your own copy of Now & Again. Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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 Paula Forbes of Stained Page News and Shakirah Simley of Nourish/Resist. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: François-Régis Gaudry François-Régis Gaudry is the author of Let's Eat France!. Paula Forbes' recommendations of other books that break the typical cookbook mold: The DIY Cook by Tim Hayward Au Pied de Cochon: The Album and Sugar Shack Au Pied de Cochon by Martin Picard The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, Hugh Amano Chasing the Gator: Isaac Toups and the New Cajun Cooking by Isaac Toups Bonus SALT + SPINE Features: Giveaway: Win your own copy of Let's Eat France! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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 and Paula Forbes of Stained Page News20. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Naz Deravian Naz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook. Writing an Iranian Cookbook in an Age of Anxiety by Naz Deravian // The Atlantic The New Persian Cookbook That Recovers Memories from Iran by Mayukh Sen // Bon Appetit I Hid Who I Was for So Long. Until I Became a Cook. by Andy Baraghani // Bon Appetit Bonus SALT + SPINE Features: Recipe: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh) Recipe: Smooshed Potato and Egg (Yeralma Yumurta) Giveaway: Win your own copy of Bottom of the Pot! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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 and Andy Baraghani of Bon Appetit. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nik Sharma Nik Sharma is the author of Season: Big Flavors, Beautiful Food, his first cookbook that's full of the food and flavors that have been influential throughout his life. Nik first began documenting his exploration of food on his blog, A Brown Table, which later became a regular column in the San Francisco Chronicle. An Indian Food Writer Breaks Free From Tradition by Mayukh Sen // The New York Times How to Write a Cookbook That Gets People Talking by Daniela Galarza // Eater Bonus SALT + SPINE Features: Recipe: Curry Leaf Popcorn Chicken Giveaway: Win your own copy of Season! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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 and Erica Perez of Oaktown Spice Shop. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Cal Peternell Cal Peternell is the author of three cookbooks: Twelve Recipes, A Recipe for Cooking, and the latest, Almonds, Anchovies, and Pancetta. You might also know him from his two-decade tenure leading the kitchen at Chez Panisse, Alice Water’s famed Berkeley restaurant. Cooking by Ear, the podcast The 10 Dishes That Made My Career: Cal Peternell of Chez Panisse, by Susannah Chen // First We Feast Cal Peternell on Raising His Sons to Cook and What He Really Wants for Father's Day, by Lauren Masur // The Kitchn Also in today's episode: How One Restaurateur Is Rebuilding Cookbook Collections Lost in the North Bay Fires, by Sarah Feldberg // Food & Wine Bonus SALT + SPINE Features: Recipe: Bagna Cauda Salad with Optional Truffle Upgrade GIVEAWAY: Win your own copy of Almonds, Anchovies, and Pancetta here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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 and Viola Buitoni. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Leslie Jonath Leslie Jonath is the author of Feed Your People, a cookbook that's both a rich source of tips and tricks for successfully feeding a crowd and a beautiful documentation of the reasons people gather together to eat. Four Chefs Share the Importance of Feeding Your People, by Amber Turpin // Civil Eats Feed Your People, by Leslie Jonath // The Blog Bonus SALT + SPINE Features: Recipe: Latkes by Susan Jonath Recipe: Big Night Timpano by Viola Buitoni Giveaway: Win your own copy of Feed Your People! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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 and Viola Buitoni. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Marti Buckley Marti Buckley is the author of Basque Country: A Culinary Journey Through a Food Lover's Paradise, her first cookbook. The book is part cookbook, part encyclopedia on the culinary history and traditions still alive in Basque Country today. The History of the Humble Basque Country's Pintxo, by Marti Buckley // The Independent The Best Cookbooks Coming Out This Fall, by Devra Ferst // Food & Wine Bonus SALT + SPINE Features: Recipe: Spanish Omelet (Patata Tortilla) Recipe: Shrimp Kebab with Pepper Vinaigrette (Ganba Brotxeta) Giveaway: Win your own copy of Basque Country: A Culinary Journey Through a Food Lover's Paradise! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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 and Paula Forbes of Stained Page News. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Alon Shaya Alon Shaya is the author of Shaya: An Odyssey of Food, My Journey Back to Israel, his first cookbook. Part memoir and part cookbook, the book shows how "food saved his life" and how Alon "embraced his cultural heritage" and created a whole now "Southern-Israeli-Italian cuisine." Alon Shaya had a very public split with John Besh. Now he’s ready to open his own empire., by Devra Ferst // Mic A Note from Alon // Pomegranate Hospitality Alon Shaya Will Open Two New Restaurants This Year, by Hillary Dixler Canavan // Eater Bonus SALT + SPINE Features: Recipe: Marinated Soft Cheese with Herbs and Spices Giveaway: Win your own copy of Shaya: An Odyssey of Food, My Journey Back to Israel! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. 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 and Paula Forbes of Stained Page News. 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Maggie Hoffman Maggie founded the drinks section of [Serious Eats] 1 in 2011. On The Joy of Simple Cocktails by Maggie Hoffman // Saveur The Best Budget-Friendly Summer Wines by Maggie Hoffman // Serious Eats 3 Twists On A Classic Spritz You Can Pull Off Like A Pro // Wine Oh! Tv Bonus SALT + SPINE Features: Recipe: Slippery When Wet Recipe: Grilled Margarita Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Imogene Tondre The 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 Globe Cuba: The Cookbook Reivew by Nick Harman // Foodpedia Bonus SALT + SPINE Features: Recipe: Corn Arepas Recipe: Family-Style Rice Pudding Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Michael Harlan Turkell Prior to Acid Trip, Michael has photographed several cookbooks and collaborated on others, including The Beer Pantry and Offal Good. Michael is the host of The Food Seen on Heritage Radio and also hosted the latest season of Food52's Burnt Toast podcast. The Year’s Required Reading for Travelers Who Love to Eat, by Hannah Walhout // Travel + Leisure Bonus SALT + SPINE Features: Recipe: Michael's Vinegar Pie Recipe: Michael's Chimichurri Chicken Wings Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Gaby Dalkin Gaby Dalkin 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. President Barack Obama Slams 'New York Times' Over Pea Guacamole, by Chris Fuhrmeister // Eater Finally, the Last Word on That Whole Pea Guacamole Controversy, by Erin DeJesus // Eater 10 Things Gaby Dalkin of What's Gaby Cooking Can't Cook—or Live—Without, by Zoë Sessums // Epicurious Bonus SALT + SPINE Features: Recipe: Gaby's Famous Guacamole Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Samin Nosrat Samin is a writer, teach, cook and award-winning author of 'Salt, Fat, Acid Heat: Mastering the Elements of Good Cooking', which is her first book. The Crispy Leftovers as the Main Course, by Samin Nosrat // The New York Times Magazine The Why of Cooking, by Joe Pinkser // The Atlantic Bonus SALT + SPINE Features: Recipe: Caesar Salad Recipe: Pasta Alle Vongole Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nancy Singleton Hachisu Nancy is a food writer and has authored several cookbooks in English and Japanese, including her latest, Japan: The Cookbook. ‘Japan: The Cookbook’: Beautifully presented recipes for home cooks, by J.J. O'Donoghue // The Japan Times Sharing Lessons From a Farm in Japan, by David Tanis // The New York Times Bonus SALT + SPINE Features: Recipe: Cold Prevention Soup by Nancy Singleton Hachisu Recipe: Ginger-Infused Greens and Vegetables by Nancy Singleton Hachisu Listen: Nancy reads an excerpt from Japan: The Cookbook Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Diana Henry Diana is the author of How to Eat a Peach, and 11 other cookbooks. Diana Henry Writes Hundreds of Great Recipes a Year. How Does She Do It?, by Melissa Clark // The New York Times Diana Henry Owns 4,000 Cookbooks But Can't Stop Buying (& Writing) More // Food52 Bonus SALT + SPINE Features: Recipe: Cherries in Wine with Cardamom Cream & Rose Pistachio Shortbread by Diana Henry Listen: Diana reads an excerpt from How to Eat a Peach Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Jacques Pépin Jacques is the author of A Grandfather's Lessons: In the Kitchen with Shorey, and more than 30 other bestselling cookbooks. This Man Will Teach You How to Cook, by Gilad Edelman // Slate Jaques Pépin videos from A Grandfather's Lessons // Sur La Table Bonus SALT + SPINE Features: Recipe: Curly Hot Dogs with Relish Recipe: Strawberry Shortcake Listen: Jacques reads an excerpt from A Grandfather's Lessons Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Jessica Battliana 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 Chronicle A Green Goddess Dressing for When Speed Matters, by Samin Nosrat // New York Times Chained to the Stove: What It's Really Like to Write a Cookbook, by Jessica Battilana // Serious Eats Bonus SALT + SPINE Features: Recipe: Greenest Green Salad Recipe: Coconut Cream Cake Listen: Jessica reads an excerpt from Repertoire Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. In today's episode, we pause to remember the legacy of Anthony Bourdain. Today's Episode: Edward Lee Edward is the author of Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine and Smoke and Pickles: Recipes and Stories from a New Southern Kitchen. Chef Edward Lee meets home cooks and records their stories in his road trip book, 'Buttermilk Graffiti', by Agatha French // LA Times Chef Edward Lee: Bourdain changed my life, by Edward Lee // CNN Bonus SALT + SPINE Features: Recipe: Budae Jjigae with Fried Bologna Recipe: Pollo a la Brasa Listen: Edward reads an excerpt from Buttermilk Graffiti Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Emily Kaiser Thelin Emily is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life. Who Is Paula Wolfert? A New Biography Gives an Answer, by Mayukh Sen // Food52 Her Memory Fading, Paula Wolfert Fights Back With Food, by Kim Severson // New York Times Paula Wolfert on Her Inspiring New Biography-Cookbook, by Elyssa Goldberg // Bon Appetit Bonus SALT + SPINE Features: Recipe: Paula Wolfert's Ajvar Recipe: Paula Wolfert's Indonesian Beef Satay & Peanut Sauce Listen: Emily reads an excerpt from Unforgettable Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: James Syhabout James is the author of Hawker Fare: Stories & Recipes from a Refugee Chef’s Thai Isan & Lao Roots. ‘Hawker Fare’ Cookbook Chronicles Chef James Syhabout’s Journey Back to His Roots, by Clara Hogan // Eater Bonus SALT + SPINE Features: Recipe: Fried Chicken with Charred Chile Jam (Gai Tod Naam Prik Pao) Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Preeti Mistry Preeti is the author of The Juhu Beach Club Cookbook. Dear White Chefs: Stop Talking, Start Listening, by Korsha Wilson // Eater Preeti Mistry Is Shutting Down Her Restaurant, but She’s Not Going Anywhere, by Mayukh Sen // Munchies Bonus SALT + SPINE Features: Recipe: Curry Leaf Coriander Shrimp Curry Excerpt: Preeti reads from Juhu Beach Club Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + 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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Nigella Lawson Nigella Lawson is the author of At My Table, How to Eat, Simply Nigella, How to Be a Domestic Goddess, and other cookbooks. Home Cooking Can Be a Feminist Act, by Nigella Lawson // Lenny Letter Nancy Silverton Cooks From Nigella Lawson's 'At My Table', by Charlotte Druckman // Food & Wine Bonus SALT + SPINE Features: Recipe: Chocolate Olive Oil Mousse Excerpt: Nigella reads from At My Table Subscribe: Apple Podcasts | GooglePlay SALT + 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.

Salt + Spine is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Subscribe: Apple Podcasts | GooglePlay Our 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.

There may be no more appropriate guest for Eat Your Words than Celia Sack of Omnivore Books. Omnivore Books is a store and shop featuring new, antiquarian, and collectible books on food and drink. Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food. They offer everything from 19th Century agricultural guides to how to start a kitchen garden in a 21st Century apartment. They also host numerous events featuring chefs and authors talking about their passions. Tune in as guest host Briana Kurtz chats with Celia about the mission of Omnivore, their collection and some of her favorite food books. This program was brought to you by Rolling Press. “It’s been a real challenge figuring out how to sell books in this digital era.” [05:00] “I’m constantly trying to groom new collectors. One of the best parts of this job is trying to sell books to chefs that really appreciate them.” [12:00] “Blogs have helped a lot of authors get published. Publishers are looking for people that already have a platform and following.” [17:00] –Celia Sack on Eat Your Words