Podcasts about Clarkson Potter

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Play Episode Listen Later Apr 15, 2024 43:06

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. To kick things off, we are catching up with Francis Lam, editor in chief of Clarkson Potter and host of The Splendid Table. Francis is Deuki and Matt's longtime editor, and he speaks about how they collaborated on the book. We also hear about Francis's journey through journalism, including working in TV, in radio, and at the legendary Gourmet magazine. It's great having Francis in the studio.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 4), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

"Cheap Old Houses" by Elizabeth and Ethan Finkelstein

The Roundtable

Play Episode Listen Later Mar 27, 2024 22:45

From the founders of the HGTV show and Instagram Cheap Old Houses comes a new book – a stunning collection of beautiful, affordable homes and inspiration for buying and restoring an historic house.In the world of Cheap Old Houses, Ethan and Elizabeth Finkelstein have scoured the country to find homes in desperate need of saving—including a $45,000 Victorian in Mississippi, a $25,000 mansion in Indiana, an $82,000 recreational camp in Maine, and more. Cheap Old Houses features the stories of how these homes were acquired and lovingly restored.With hundreds of beautiful photographs capturing these homes in all their glory, you'll be inspired to find “the one”—a fixer upper to rescue that will rescue you right back."Cheap Old Houses: An Unconventional Guide to Loving and Restoring a Forgotten Home" is published by Clarkson Potter.

loving indiana mississippi maine cheap restoring victorian hgtv finkelstein old houses clarkson potter

YouTube's Dessert Person, Claire Saffitz, Wants You to Make Mistakes

The Parting Shot with H Alan Scott

Play Episode Listen Later Nov 8, 2023 26:55

Even Claire Saffitz, one of YouTube's most popular bakers, still gets nervous about a recipe's results. “I don't really get anxious, but sometimes there is that sort of tinge of, ‘Well, I hope this turns out,'” she told Newsweek's H. Alan Scott. And that's after two New York Times best-selling cookbooks, ‘Dessert Person' and ‘What's for Dessert' (Clarkson Potter). After shooting to fame with her videos for Bon Appétit magazine, Saffitz now has shifted to creating her own content for her million-plus subscribers on YouTube. “It is a little bit of a funny thing to me that now I am on YouTube and that's a primary part of what I do. So, when people ask me, what do you do? I say jokingly, ‘Oh, I'm a YouTuber, I guess.'” Visit Newsweek.com to learn more about the podcasts we offer and to catch up on the latest news. While you're there, subscribe to Newsweek's ‘For the Culture newsletter. Follow H. Alan Scott on everything at @HAlanScott. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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On working with top end clients

Eat Capture Share - a podcast for food bloggers

Play Episode Listen Later Oct 11, 2023 36:25

In today's BONUS episode (123) of the EAT, CAPTURE, SHARE podcast, I'm chatting with Egyptian-born, New York City-based food photographer Doaa Elkady, whose client list includes names such as the New York Times, Goop Press, Clarkson Potter, Tenth Street Press and Bon Appetit. We talk about how Doaa found her food photography style, tips for setting up social media to attract your ideal clients and how diversity is an asset in any area, including food photography. This interview will empower you to be your best self and create your best work. Here's what else you can expect from today's episode...Doaa introduces herself.Doaa explains how she found her unique food photography style.Doaa talks about how she became a successful food photographer.Doaa gives her top tips on how to use your social media channels to attract the clients you want.Doaa talks openly about her experiences as a Muslim and as a woman of colour in the food photography space.We share the unique perspectives and advantages we bring to food photography as women of colour.Doaa gives her best advice for finding an agent.Doaa shares the one thing she wishes she had known at the start of her journey as a food photographer!LINKS MENTIONED:My book, Creative Food Photography is available HERE! It's for food photographers who want to find their own unique style and up level their photographyDoaa's website and InstagramFood photographer Martin PooleFind the full show notes HEREFind my Instagram HERE

new york city new york times clients muslims eat egyptian capture bon appetit top end clarkson potter doaa

How to Navigate Abundance When You Grew Up In Scarcity with iO Tillett Wright

Weird Finance

Play Episode Listen Later Jun 11, 2023 52:58 Transcription Available

In this episode of Weird Finance, Paco talks to iO Tillett Wright about his childhood in New York, how growing up in the scarce environment and surrounded by poverty has shaped him, his journey to homeownership, how he cultivates abundance and inner peace in his life, and the importance of community-oriented work. iO Tillett Wright (@iolovesyou) is an author, screenwriter, producer, and podcast creator. He has been a public speaker, photographer, journalist, artist, curator, and actor. iO has exhibited and curated artworks in the US, Europe, and Japan. His writing and photos have been published in the NY Times, LA Times, Vogue, T Magazine, Lenny Letter, Interview Magazine, Oyster Magazine, Refinery29, etc. His words have been published by Knopf, Ecco, Editions Du Seuil, Il Saggiatore, Virago, Ecco, Penguin, and Suhrkamp Verlag. He is the author of Darling Days: A Memoir (Ecco, 2016), host and producer of The Ballad of Billy Balls (Cadence 13, 2019), and Power Trip, (NY Magazine, 2021/2022), creator of the TED talk “50 Shades of Gay,” and founder and photographer behind the Self Evident Truths project. He also made “Self Evident Truths: 10,000 portraits of queer America” (Prestel, 2020), wrote “Oasis: Modern Desert Homes” (2020), and the forthcoming “First Home”, both from Clarkson Potter. He occasionally sits on rocks holding bottles of cologne and feels like an ass about it. This episode also features The Economic Outlook with financial astrologer Susan Gidel. Susan, our resident economic cosmonaut, does what many humans have done before us for thousands of years: she looks to the stars to understand our economic present and predict our financial futures. For more guidance from Susan, sign up for her Red Letter Trading Days newsletter. A special thanks to the talented and generous Ramsey Yount for producing, editing, and sound designing this episode. Thank you to my friends, Samantha McVey and Anney Reese, the Stuff Mom Never Told You Podcast hosts, for lending us their voices for our special PSA. The theme music was written and performed by Andrew Parker, Jenna Parker, and Paco de Leon. Stay in touch and sign up for Paco's weekly email newsletter, The Nerdletter. If you'd like to contact us about the show or ask Paco a question about finances, call our hotline at 833-ASK-PACO or email us at weirdfinancepod (at) gmail.comSee omnystudio.com/listener for privacy information.

new york europe japan new york times abundance navigate vogue psa shades penguin ballad scarcity io la times ecco paco refinery29 grew up knopf first home economic outlook power trip interview magazine ny magazine virago andrew parker suhrkamp verlag t magazine lenny letter clarkson potter il saggiatore anney reese io tillett wright weird finance samantha mcvey

"Busy in Brooklyn" Food Blogger Chanie Apfelbaum Talks Kosher Cuisine and Jewish Heritage

AJC Passport

Play Episode Listen Later May 15, 2023 22:45

To continue our Jewish American Heritage Month celebrations, guest host Laura Shaw Frank, AJC's director of William Petschek Contemporary Jewish Life, speaks with Chanie Apfelbaum, author of the popular food blog Busy in Brooklyn. Chanie joins us to discuss her new cookbook, "Totally Kosher," the intersection of Jewish culture and food, and the future of kosher cuisine. She also shares how the murder of her brother, Ari Halberstam, who was killed in a 1994 terrorist attack on the Brooklyn Bridge, has inspired her career. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC. ____ Episode Lineup: (0:40) Chanie Apfelbaum ____ Show Notes: Take our quiz: Jewish American Heritage Month Quiz: Test your knowledge of the rich culture and heritage of the Jewish people and their many contributions to our nation! Start now. Read: What is Jewish American Heritage Month? Jewish American Heritage Month Resources Faces of American Jewry Amazing Jewish Americans Listen: 8 of the Best Jewish Podcasts Right Now AJC CEO Ted Deutch on the Importance of Jewish American Heritage Month From Israel: AJC's Avital Leibovich Breaks Down Latest Gaza Escalation Follow People of the Pod on your favorite podcast app, and learn more at AJC.org/PeopleofthePod You can reach us at: peopleofthepod@ajc.org If you've enjoyed this episode, please be sure to tell your friends, tag us on social media with #PeopleofthePod, and hop onto Apple Podcasts to rate us and write a review, to help more listeners find us. __ Transcript of Interview with Chanie Apfelbaum Manya Brachear Pashman: People of the Pod is celebrating Jewish American Heritage Month by devoting all our May episodes to what makes us Jewish and proud -- food, music, and our mission to repair the world. Last week you heard from AJC CEO Ted Deutch about why we should set aside a month to celebrate. This week nods to our obsession with food. And for that, I'll turn it over to my guest co-host, Laura Shaw Frank, AJC's Director of Contemporary Jewish Life. Laura, the mic is yours. Laura Shaw Frank: Thanks, Manya. Happy Jewish American Heritage Month! As we celebrate Jewish American culture and history this month, it feels like we would be quite remiss if we didn't spend some time talking about Jewish food. Food plays an enormous role in Jewish tradition and culture. Jews have foods linked to particular Jewish holidays and of course Shabbat, ethnic foods linked to particular places where Jews lived, and of course, lots of Jews, myself included, keep kosher, follow the laws of Kashrut, which deeply influences the way we cook and eat. I think I'd be pretty safe in saying that Jewish food is really important in Jewish life. Not surprisingly, statistics bear this out. In the Pew Survey of Jewish Americans in 2020 over 70% of American Jews, young and old alike, reported cooking or eating traditional Jewish foods. Which is why I'm so excited to be joined by today's guest, Chanie Apfelbaum. Chanie is a food writer and photographer whose blog “Busy in Brooklyn” is chock full of delectable recipes and beautiful pictures of amazing Jewish foods. Her newest cookbook, Totally Kosher, hit bookstores in March 2023. Chanie, welcome to People of the Pod. Chanie Apfelbaum: Thanks so much for having me. Laura Shaw Frank: I'm thrilled to have you and really thrilled to talk to you about your new cookbook. So before we get into that, though, let's take a step backward. How did you get into kosher cooking? Chanie Apfelbaum: Well, I was born Jewish. That's the first step, always. I always say– learning your way around the kitchen is just a rite of passage when you get married. And being a Jewish housewife, obviously, we have, you know, Shabbat dinner every week, and so many holidays, and Jews are always just celebrating around food. I actually never stepped foot in the kitchen before I got married, never really helped my mom, my older sister used to help with cooking. It just looked like a chore to me. I am a very creative soul, very artistic. And it just seemed like a whole lot of rules. And I just wasn't interested. And then I got married. And I would call my mother every Friday and like, how do I make gefilte fish and potato kugel, and chicken soup. And I started hosting a lot. And people started asking me for my recipes. And I realized that I kind of had a knack for presentation. Because I've always been artistic. And you know, like composition and things like that. And my food always was presented nicely and looked beautiful. So it kind of got me you know, a little bit interested, piqued my interest. And I realized that it could be a way for me to explore my creative side. So I I started watching The Food Network a lot. And I subscribed to Bon Appetit Magazine, and started looking at cookbooks. And then when I had my third child, I didn't want to really work outside the house anymore. So I was like, What should I do with myself, I'm not the type of person that could just be a stay at home mom, I would lose my mind. So I was like, Okay, I'm gonna start a blog. And there really weren't any food blogs and no kosher food blogs. This is back in 2011. There was Smitten Kitchen, there was Pioneer Woman, those are both pioneers in the blogging world, in general. And there definitely weren't any kosher blogs. And I just, you know, I started my blog. And like I said, I wasn't cooking, you know, the traditional Jewish, heimish Ashkenazi food that I grew up with. Talking a little about being a mom. I had my crochet projects on there. And it was just like my place to get creative and have an outlet. And then feedback really started pouring in, everything I was posting, people were so interested. It didn't exist in the kosher world. And despite not being a big foodie, I just continued to just do my thing and taking terrible pictures in the yellow light of my kitchen island, on automatic, with my terrible camera. And over time, just my food started to evolve, my photography started to evolve. And fast-forward a couple of years, I went to a kosher culinary school, which really helped me kind of opened my mind to new flavors, which I was I think stuck a little bit in the Ashkenazi palate of paprika and garlic powder, as I like to say, and just tried all these Indian food and Thai food and all these flavors that I literally never ever experienced. And it just blew my mind open in so many ways. Being creative, a few of my friends kind of started blogs around the same time. And every time a holiday would come around, it was like who's going to come up with the coolest latke or the coolest humentasch, or the most creative donut. So it really pushed my competitive side and also my creative side. And I just started really thinking outside the box and doing a lot of these cool twists on tradition and fusion recipes and caught a lot of attention in mainstream media and everything went from there, I guess. Laura Shaw Frank: That's amazing. I want to pick up on one thing that you said. You said when you started blogging that so many people got in touch with you. And you were obviously bringing them content that they hadn't seen before. What do you think was missing from the conversations around kosher food before you entered the space? I mean, I'll just you know, tell you when I got married, everyone got the Spice and Spirit cookbook from Lubavitch. I still use it, by the way. It's a fantastic cookbook. It's a more traditional cookbook. And so tell us a little bit about what did you bring that was different to kosher cooking? Chanie Apfelbaum: You know what, there's one story that sticks out in my mind that really, because I've always been this person that picks up hobbies along the way, like every creative thing. I'm knitting, I'm crocheting. I'm scrapbooking, kind of all these type of things. I pick up a hobby, I do it for a couple of months and then I kind of let it go. So I always asked myself, like, what was it about food blogging that really stuck for me, and I think that I realized the power of it. One year, I made this recipe for the nine days when we don't eat meat, you know, between before Tisha B'Av, some people have accustomed not to eat any meat recipes, because it's a time of mourning, it's a serious time before the anniversary of the destruction of the Holy Temple. So wine and meat are more celebratory things that we eat. So those are restricted for nine days before Tisha B'av. So I made this recipe for Chili Pie in Jars. And it was a vegetarian chili, a layer of cheddar cheese, and cornbread, and you bake it in a mason jar in the oven. So each person has basically their own pie. So I made this recipe and I put it in on my blog, and this is before Instagram, can't DM somebody a picture, it's before smartphones, you can't just take a picture on your smartphone. So somebody took out their digital camera, took a picture of their families sitting around the table, everyone's holding their own mason jar, and like, took the SD card out, put it in their laptop and sent me an email. This is early days of my blog. I get this picture. I see a whole family sitting around the table eating my recipe and I'm like, oh my god, how powerful is this, that I have the opportunity to bring families around the table, it is so special. And I think that that's something that really stuck with me through all my years of blogging and really at the core, for me, what keeps me going because I realize the power of food. Especially, as a proud Jew, to celebrate our traditions through food, because, thank God through my platform, I get messages from people–someone sent me a message from literally Zimbabwe making Challah for the first time. It's just so special to me. So, obviously, as a mom of five, I'm always cooking dinner, and it can feel like a chore. I get cooking fatigue like everybody else. And cooking Shabbat dinner every week. I always say in the main world, they make this big deal about Thanksgiving, you know, you have to plan your menu from Sunday, and then your shopping list from Tuesday and all that but like we literally have Thanksgiving every Friday night. It's a three course or four course meal sometimes. So yeah, I get the cooking fatigue. And for me, I want to show people how to bring the love back in the kitchen. You know, how food can be more than just a way of sustaining ourselves, it could be a way of celebrating our Jewishness, it could be a way of bringing our family around the table, it could be a way of getting pleasure out of life. Food can be so delicious, and it can open your eyes and experience global cuisine. That's so cool and amazing. So I had that aha moment for myself, and I want other people to have it too. Laura Shaw Frank: That's amazing. I love that. So what you're really saying is that food and culture are really intertwined with one another. And you gave this example of the nine days before the Jewish fast day of Tisha B'Av, which takes place in the summertime, when it's traditional among religious Jews to not eat meat and wine and talking about sort of adjusting recipes. Could you give us a couple of other examples of ways that you see sort of Jewish history, Jewish culture, Jewish tradition embedded in food? Chanie Apfelbaum: Look at the holidays, right, Rosh Hashanah, we have a lot of symbolic foods. Most people know of apple and honey, but there are actually a whole range of symbolic foods that we eat. The actual names and Hebrew of those foods, point to different things that we want for our year,like we eat a fish head because we want to be like a head and not a tail. For me that really helped me kind of zone in on what is my niche here, right? I am a kosher food blogger, but how do I define my skill or who I am because every blogger kind of has their thing. And for me a lot of it is centered around the holidays because first of all for me like I have so many beautiful memories growing up. My mother is very much a traditional Ashkenazi cook, making kugel and gefilte fish and cholent and matza ball soup. She doesn't veer away from that. Those are the dishes that I grew up on and they're so nostalgic for me and there's a place for that. Our home was always open, we had so many guests. I actually grew up in Crown Heights. So I really zone in a lot on holiday foods, but putting my own spin on it, because I feel like people want something fresh and new and exciting. And I definitely think there's a place for the traditional foods. You want to mix it up and have a little bit something fresh and new and something old, that's great. We're lucky that we have that core of our heritage and our traditions throughout the year with so many Jewish holidays that allow us to get together, with family, with friends, and celebrate our Jewishness. Laura Shaw Frank: So, my husband and my three sons are all vegan. Chanie Apfelbaum: Oh, wow. Laura Shaw Frank: My daughter and I are not – but my husband and my three sons are vegan. As I was thinking about interviewing you, I was thinking about how kosher cooking is always intertwined with the places that it's located in and the time in which it's occurring. Do you feel like your cooking has been influenced by the recent trends toward vegetarian and vegan and more plant based eating? Chanie Apfelbaum: I definitely, just as someone who grew up eating a lot of heavy Ashkenazi food. Being in the food world, seeing what's out there. Besides for the fact that it's trendy. I feel like after Shabbat, I want to break from meat and animal protein. I mean, we're eating fish, we're usually having three courses. We're having fish, we're having chicken soup or having some kind of meat or chicken. Sunday we're usually having leftovers because there's just so much food from Shabbat. So come Monday we do in my house–in my first cookbook, Millennial Kosher, which came out in 2018. I had a Meatless Meals chapter. And that was really new for any kosher cookbook. You don't find it, you find definitely very heavy meat chapters. But it was important to me because I instituted that in my house many years ago. And I have it in this book as well. And I got so much amazing feedback because there's a lot of people out there who don't eat meat. There's a lot of vegetarians. There's a lot of vegans. And they were so happy that I was bringing that to the kosher world, and of course wanted to bring it again. And also my kids love it. Like come Monday they know it's Meatless Monday in my house. God forbid I didn't have time to think of something and I bring chicken they're like, What, what's going on here? Ma, it's Meatless Monday. It's like a rule. So I include this in the book where I talk about the way I structure my week because it really helped me kind of take the guesswork out of what am I making for dinner. I have a loose framework, while still allowing me the possibility to be creative because I love you know, playing Chopped with my kids, with whatever's in my fridge or my pantry. I want the possibility to be creative but I still need a little bit of framework. So Sunday's we'll have leftovers if there's no leftovers, we'll do a barbecue or sometimes a restaurant if we're out for the day. But Monday's Meatless, Tuesdays is beef. Wednesdays is chicken, Thursdays is dairy. Shabbos is Friday night, it's always a little bit different. And then, Saturday night is eggs. And it gives me the base protein, I know what I'm working off of and then from that I can kind of play around. And I think that really helps people that are like so overwhelmed with the idea of what am I making for dinner? You wake up on a Tuesday morning, you know, it's meat day, okay, I got to take out some kind of meat from the freezer. I'll figure out what I'm doing for later. Maybe I'll make tacos. Maybe I'll make spaghetti Bolognese maybe, you know, maybe I'll make burgers, but you took the meat out, you know. But going back to your question. So you know, Mondays is meatless in my house and we're a big bean family. My kids love beans. One of their favorite dinners are my refried bean tacos that are my first book. I have these amazing smashed falafel burgers in this book. Like I said, we love beans, I do curries I do, Falafel I do. Once in a while I'll try and play around with tofu. My kids don't love it too much. Tempe is something - I have tempe shawarma in the book which is really amazing. Let's not forget to mention plant based beef which I think totally revolutionized the kosher experience because when can we ever make you know, meat and dairy together because that's one of the basic rules within the kosher kitchen. You can't mix meat and dairy together in the same dish. My kids love when I make smash burgers for dinner. And I always said like, I don't love vegan dairy products if you just don't get that cheese pull, but like with the vegan meat products, with the new plant based impossible beef, it's really close to the real thing. It really is. Laura Shaw Frank: We love impossible burgers in our house and I want to try that tempe shawarma. Chanie Apfelbaum: Oh, it's really good. Laura Shaw Frank: What recipe would you say was kind of the biggest surprise for you? I mean, it seems to me like you often work from traditional Jewish recipes, but seems like you also are constantly innovating and making up your own recipes. So is there a recipe that just kind of surprised yourself and couldn't believe how it turned out? Chanie Apfelbaum: My favorite recipe in the book is my Pad Chai. And it's kind of a Middle Eastern spin on Pad Thai, where I use harissa and silan and lime and tamarind in the sauce. It almost feels like pad thai with just that little hint of Middle Eastern flavor. Pad thai is always finished with crushed peanuts, and I put crushed bamba over the top. And it's just so fun and playful. And I also love fun names. So I love just the name of it, but it's really a reflection of, first of all my favorite flavors, like I love middle eastern food, I love Thai food, marrying them together. And it's colorful and beautiful and so flavorful. Everything I love about food, and was really inspired by the pad thai made in culinary school. And it was one of the dishes that really, really transformed my palate completely. So it's kind of an ode to that. Laura Shaw Frank: You're getting me very excited to go home and make dinner for the next few nights. Chanie Apfelbaum: You see right there. Laura Shaw Frank: So your latest cookbook, Totally Kosher, is being published by Random House. And that's a really interesting thing for a kosher kind of a niche cookbook to be published by a very mainstream publisher. So I was wondering if you could tell us a little bit about how it came about that you got, first of all, that you got Random House to publish your cookbook, which is amazing. Second of all, why you left the more Jewish the more orthodox publishing world. Chanie Apfelbaum: I'm with Clarkson Potter, one of the imprints of Penguin Random House, that's an imprint. They haven't written a kosher book in many, many, many years. Thank God, I've been in this industry for 12 years. And I already wrote a very successful book. So my name is really out there. People know me as being the kosher cook. So they did approach me to write the book, which was really an honor. I had a very good experience the first time around working with Artscroll. Artscroll is like the main Jewish distributor of and publisher of Jewish books. My book was beautiful, and their distribution is really unmatched, but it's really only in the Jewish world. they'll get your book and every Judaica shop in the world, but not in Barnes and Nobles, and not in you know, in mainstream, indie booksellers. I really wanted to reach a larger demographic of Jews. As a blogger, people have come to know me and my family. I wanted to put more lifestyle photos in and most Jewish publishers don't actually publish photos of women in their books, which is something that I definitely want to see change. And I put beautiful pictures of my family, me and my daughters lighting Shabbos candles which is something that like, the moment of my week that I look forward to and a special time for me that I really feel like I connect with my Jewishness. And you know, my book is dedicated and memory of my Bubbie and to my mother and to my daughters and for me, it's really about the Jewish family and Jewish pride–not just about food, but really about family and I wanted to be able to portray that through the photos in the book. So that was another of my reasons for moving mainstream. Laura Shaw Frank: I think it's just amazing. And I just think it's so wonderful that you are illustrating your cookbook, with pictures that are not just about Jewish pride, but also about the special pride of Jewish women and the special…you know, of course, not only women cook, you know, men cook too, I have to say, my husband cooks dinner a lot more than than I do. And kids cook and lots of different people find a lot of wonderful fulfillment in the kitchen. But, of course, we do have this very long tradition of women cooking for their families, even as we change it up today. And I just think it's beautiful that you actually intentionally use pictures of women, of your family, in your cookbook. Chanie Apfelbaum: And my sons are there too. Laura Shaw Frank: Excellent. Let's make it a family experience. Chanie Apfelbaum: Exactly, exactly. Laura Shaw Frank: Speaking about family experience, you've written about why it's so important to you to encourage family meals with everyone sitting around the table together, whether it's on Shabbat or holidays or even just a weekday dinner. Could you share with us why that's so important to you? Chanie Apfelbaum: Well, I grew up in a very open home. My mom always had guests for shabbat or holidays. I grew up on the block of 770 Eastern Parkway, Chabad Lubavitch headquarters, and our house was just always open to guests. It's something of value that was instilled in me from early on. And I don't know if you know this, but my brother Ari Halbersham was actually killed in a terrorist attack on the Brooklyn Bridge in 1994. That's something that I feel like, I don't think people realize, when you lose a family member in that way, it's not like, OK, you just lost your brother. But it affects the whole family, really for generations. And I think that one of the things that I lost was having those experiences around the table. And especially so many memories with my brother at the table as well. So for me, I find so much healing–first of all healing, but also just, I see the greatness and the power to bring families around the table. To create family memories. So many that I draw great comfort from, I want other people to be able to experience that. It's important for me to do that, also as a way to remember him and celebrate what he lived for and what he died for. Laura Shaw Frank: Ok, that's incredible. And it's an incredible message to all of us to be in the moment and treasure those moments around the table. So the last thing I want to ask you is, so you have this cookbook that's being published by a mainstream publisher. And we know that not a lot of Jews keep kosher. The percentages are not that high. Do you think your cookbook appeals beyond just a kosher audience? Chanie Apfelbaum: Well, I'll tell you that I have a lot of–forget about non- kosher keeping. I have a lot of non-Jewish followers on Instagram that buy my book, because they just like my style of cooking. I know it's called Totally Kosher. And obviously, it's a celebration of kosher and celebration of our Jewish heritage, and our customs and traditions, but at the same time, it's just good food, it's just good food, despite it being kosher, and really, I really want to break that stigma that there is about kosher food - that kosher food is brown, and it is brown. You know, like I can't take it away. Matzah ball soup is beige, and gefilte fish is beige, and potato kugel's beige, and brisket's brown. And you know, there's a reason for the stereotype. Laura Shaw Frank: Cholent's brown too. Chanie Apfelbaum: It is. And if you look through my book, one thing that will pop out at you is how colorful the food is, and how beautiful the food is. And like I said earlier, I came to food by means of artistry. They say people eat with their eyes first. And it has changed and I think in the mainstream world, they haven't quite realized how kosher has evolved. I mean, there's so many different restaurants, kosher restaurants now, that celebrate different global cuisines. There's a Peruvian Japanese restaurant in the city, there's a Georgian restaurant in Queens. It's not just your Bubbie's stuffed cabbage anymore. And I want, like I said, the stigma to change and make waves in the mainstream world to see kosher a little bit differently. Laura Shaw Frank: Well, I'm for one very excited to start making some recipes from Totally Kosher. And I just want to thank you, Chanie, so much for coming to join us on People of the Pod. I think that you are bringing such a fresh take. And such a warmth, such a deep sense of Jewish culture and peoplehood, and family, and love to your work. And it's really more than just about kosher cooking. It's really about something much bigger. And I just want to thank you for that. So thanks so much for joining us today and I know we're gonna have a lot of listeners going to buy your cookbook. Chanie Apfelbaum: Thank you for having me.

Hitha Palepu: Mastering the Art of Traveling with Kids (Replay)

That's Total Mom Sense

Play Episode Listen Later Apr 13, 2023 58:04

Hitha Palepu is an entrepreneur, investor, and writer. Her blog, Hitha On The Go, reached hundreds of thousands of readers worldwide and became known for its travel and productivity content. Her first book, How To Pack: Travel Smart for Any Trip was published by Clarkson Potter in 2017. It has been released worldwide, translated into German and Italian, and is currently in its 3rd printing with 50,000 copies in circulation. Hitha and the book were featured by the New York Times, People, Travel+Leisure, and Elle. She is also the creator of #5SmartReads, a daily curation of the 5 must-read stories that reaches over 30,000 readers. Through here work and lifestyle content, she aims to provide simple solutions for women to live their best lives. Meet My Guest: WEBSITE: HithaOnTheGo.com INSTAGRAM: @HithaPalepu TWITTER: @HithaPalepu FACEBOOK: /HithaOnTheGo LINKEDIN: /HithaPalepu

entrepreneur new york times german italian writer investors mastering the art women empowerment travel leisure traveling with kids hitha clarkson potter

Gael Towey (Designer: Martha Stewart Living, MSLO, House & Garden, more)

Print Is Dead. (Long Live Print!)

Play Episode Listen Later Feb 17, 2023 68:15

In 1995, New York magazine declared Martha Stewart “the Definitive American Woman of Our Time.” And, as the saying goes (sort of), behind every Definitive American Woman of Our Time is another Definitive American Woman of Our Time. And that's today's guest, designer Gael Towey. _____ But let's back up. It's 1982, and Martha Stewart, then known as the “domestic goddess” — or some other dismissive moniker — published her first book, Entertaining. It was a blockbuster success that was soon followed by a torrent of food, decorating, and lifestyle bestsellers. _____ In 1990, after a few years making books with the likes of Jackie Onassis, Irving Penn, Arthur Miller, and, yes, Martha Stewart, Towey and her Clarkson Potter colleague, Isolde Motley, were lured away by Stewart, who had struck a deal with Time Inc. to conceive and launch a new magazine. _____ Towey's modest assignment? Define and create the Martha Stewart brand. Put a face to the name. From scratch. And then, distill it across a rapidly-expanding media and retail empire. _____ In the process, Stewart, Motley, and Towey redefined everything about not only women's magazines, but the media industry itself — and spawned imitators from Oprah, Rachael, and even Rosie. _____ By the turn of the millennium, Martha Stewart Living Omnimedia, as it was rebranded in 1997, included seven magazines, multiple TV projects, a paint collection with Sherwin-Williams, a mail-order catalog, Martha by Mail, massive deals with retailers Kmart, Home Depot, and Macy's, a line of crafts for Michael's, a custom furniture brand with Bernhardt, and even more bestselling books. And the responsibility for the visual identity of all of it fell to Towey and her incredibly talented team. It was a massive job. _____ We talk to Towey about her early years in New Jersey, about being torn between two men (“Pierre” and Stephen), eating frog legs with Condé Nast's notorious editorial director, Alexander Liberman, and, about how, when all is said and done, life is about making beautiful things with extraordinary people.

Olive Oil in the Plant-Forward Kitchen Interview Series: Chef Daniel Olivella of Barlata Tapas Bar

The Culinary Institute of America

Play Episode Listen Later Dec 23, 2022 18:03 Transcription Available

In this interview, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar. Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A native of Barcelona, he has been cooking in the U.S. for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under the supervision of his French-raised uncle, he was trained on traditional French and Spanish service and food preparation. In Chicago he went on to work for the Lettuce Entertain You group, before moving to San Francisco in 1987. There, he worked as a line cook at Delfina, Zuni Café, Zazie, and the Maltese Grill before becoming the opening chef of Thirsty Bear Brewing Co. In 1999, Daniel opened his own restaurant, B44 Catalan Bistro, specializing in Catalan cuisine. He was named a “Rising Star Chef of the Year” in 2001 by San Francisco Magazine. Daniel opened his first Barlata concept in March 2009 in the Temescal neighborhood of Oakland. In 2013, he moved the Barlata Tapas Bar to the South Lamar district of Austin, TX. His book Catalan Food, was published by Clarkson Potter in September 2018. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

171: Zosia Mamet

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Play Episode Listen Later Dec 22, 2022 50:42

Today on the show, we have a really amazing conversation with Zosia Mamet. Zosia is an actor, best known for roles on Mad Men, The Flight Attendant, and Girls. She's also the editor of My First Popsicle: An Anthology of Food and Feelings, a really wonderful collection of short (sometimes very short) stories from a unique cast of characters—fellow actors, food writers, comedians, and novelists. These include Tony Hale, Patti LuPone, Ted Danson, Ruth Reichl, and Jia Tolentino, and we talk about this unique collaboration. We also find out about who does the best craft service (“crafty”) on set, stealing cereal from The Michael J Fox Show, filming in Japan, and knowing her way around a pie or pumpkin bread. Fun stuff. Also on the show, we continue our conversation about culinary school with Clarkson Potter editorial assistant Bianca Cruz. We've been following Bianca's journey from school to stage and we find out how she did on her final exam and which big-time NYC kitchen she's currently working in. More from Zosia Mamet:Zosia Mamet Shares Swedish Fish With Her Horse [Grub Street] Some Favorite Food Spots [Apple Maps]Eclectic, Nourishing Collection of Essays on Food and Feelings [Shondaland]Zosia Mamet's Week: Log Cabin Living [NYT]

"Ina Garten's Chipotle Cheddar Crackers These freeze-ahead bites are easy to make and ideal for entertaining. QUENTIN BACON/GO-TO DINNERS Ina Garten is back and better than ever with her 13th coo

TheMummichogBlog - Malta In Italiano

Play Episode Listen Later Nov 17, 2022 5:46

"Ina Garten's Chipotle Cheddar Crackers These freeze-ahead bites are easy to make and ideal for entertaining. QUENTIN BACON/GO-TO DINNERS Ina Garten is back and better than ever with her 13th cookbook, Go-To Dinners. Like the title suggests, it's filled to the brim with the Contessa's favorite crow" "--START AD- #TheMummichogblogOfMalta Amazon Top and Flash Deals(Affiliate Link - You will support our translations if you purchase through the following link) - https://amzn.to/3CqsdJH Compare all the top travel sites in just one search to find the best hotel deals at HotelsCombined - awarded world's best hotel price comparison site. (Affiliate Link - You will support our translations if you purchase through the following link) - https://www.hotelscombined.com/?a_aid=20558 “So whatever you wish that others would do to you, do also to them, for this is the Law and the Prophets."" #Jesus #Catholic. Smooth Radio Malta is Malta's number one digital radio station, playing Your Relaxing Favourites - Smooth provides a ‘clutter free' mix, appealing to a core 35-59 audience offering soft adult contemporary classics. We operate a playlist of popular tracks which is updated on a regular basis. https://smooth.com.mt/listen/ END AD---" "d-pleasing recipes that you'll want to make on repeat. With that in mind, these chipotle cheddar crackers need little introduction. “One of my go-to tricks is to keep some dough for slice-and-bake crackers in the freezer that I can throw in the oven when people are coming for drinks,” Garten writes. “The sharp Vermont Cheddar and spicy chipotle chili powder with crunchy sea salt really wake up everyone's taste buds. My friends can't stop eating these!” Go-To Dinners Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House. RELATED FALL CHARCUTERIE BOARD WITH BLACK PEPPER–HONEY BRIE, FIGS AND ROSEMARY PREP COOK TOTAL SERVES 1 HR 10 MIN 17 MIN 1 HR 30 MIN MAKES 24 TO 28 CRACKERS Ingredients 1 stick (8 tablespoons) unsalted butter, at room temperature ½ pound aged Cheddar, such as Grafton 2-year, grated (see note) 1 cup plus 2 tablespoons all-purpose flour ½ teaspoon ground chipotle powder Kosher salt Flaked sea salt, such as Maldon Directions 1. In the bowl of an electric mixer fitted with the paddle attachment, place the butter, Cheddar, all of the flour, the chipotle powder and 1 teaspoon kosher salt. Add 1½ tablespoons water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps. 2. Transfer the dough to a lightly floured cutting board and roll it into a log 12 inches long by 1½ inches wide. Wrap in plastic and refrigerate for at least 1 hour. (You can refrigerate the dough for several days or freeze it for up to 4 months.) 3. When ready to bake, preheat the oven to 350°F. 4. Line two sheet pans with parchment paper. Slice the dough ½ inch thick (see note) and place the rounds 1 inch apart on the parchment paper. Sprinkle with sea salt and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature. NOTES: Grate the Cheddar on a box grater or in a food processor fitted with the carrot grating disk. To portion the dough, I use a 3- to 4-inch paring knife, dipping it in warm water occasionally to make slicing easier. https://www.purewow.com/recipes/ina-garten-chipotle-cheddar-crackers?utm_source=Sailthru&utm_medium=email&utm_campaign=Recipes_November_17_2022&utm_content=B&utm_term=recipes "

Dungeons & Dragons 100 Postcards: Archival Art from Every Edition Unboxing

DragonLance Saga

Play Episode Listen Later Oct 12, 2022 8:25

Join me as I unbox Dungeons & Dragons 100 Postcards: Archival Art from Every Edition in this Dragonlance Mail Time episode. Dungeons & Dragons 100 Postcards: Archival Art from Every Edition was released on November 2, 2021 by Clarkson Potter.

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134: Raquel Pelzel

Together Digital Power Lounge

Play Episode Listen Later Aug 26, 2022 45:56 Very Popular

What does a cookbook editor actually do day-to-day in the year 2022? It turns out, more than you could ever imagine. On this episode of the show, we catch up with our old friend Raquel Pelzel. She's the editorial director at Clarkson Potter and has authored more than a dozen cookbooks of her own. It's clear that Raquel has tremendous respect for her authors, including Eric Kim, Rick Martinez, and Claire Saffitz, and we find out how she allows her authors' voice to shine through. We also talk about the way she edits a recipe, which goes back to her time working at the demanding Cooks Illustrated. Was her mom “the worst cook in the world”? Yes, she was, and we find out about Raquel's interesting upbringing living on the North Side of Chicago. This is such a great conversation about making and loving cookbooks!More from Raquel Pelzel:High Cuisine: How I Wrote a Serious Pot Cookbook [TASTE]Thank You, WhatsApp. Or, How to Crowd-Source an Israeli Family Recipe. [TASTE]What Cookbook Author and Publishing Maven Raquel Pelzel Cooks for Her Family in a Week [Epicurious]

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Building Frameworks to be Heard | Hitha Palepu, CEO Rhoshan Pharmaceuticals & Author of "We're Speaking: The Life Lessons of Kamala Harris" | Power Lounge S1E21

Play Episode Listen Later Aug 3, 2022 53:46

Learn how to own the power of your multitudes, act on and embracing your ambition, and find your North Star to guide your decisions.THIS WEEK'S TOPIC:If you're a fan of books, or of reading in general, you've probably heard of Hitha Palepu. Palepu's new book, "We're Speaking: The Life Lessons of Kamala Harris" encourages everyone to find their own “north star” and celebrate their multitudes.We are honored and excited to invite Hitha into our community of women working with passion and purpose.THIS WEEK'S GUEST:Hitha Palepu is a woman of multitudes—a feminist, a lifelong politics enthusiast, a daughter of immigrants, and a mother raising feminist sons. These multitudes spill into her multi-hyphenated career as an entrepreneur, investor, writer, and speaker.Hitha's passion for the news and politics is captured in #5SmartReads, a Webby-honored social series that shares 5 must-read articles every day to keep her community informed without being overwhelmed. Hitha's longtime blog, Hitha On The Go, established her as an authority on lifestyle topics and gave way to her book and collaborations with leading brands such as Headspace, Google, and Northwestern Mutual. Her book, How To Pack, was published by Clarkson Potter in 2017.As CEO of Rhoshan Pharmaceuticals, Hitha oversees financing, partnerships, and strategy for the company. Hithan also puts her money where her values are through early stage investing. A partner in Adama Ventures (her family office), she has invested in innovative companies primarily founded by women and focused on women (MM.LaFleur, Girls' Night In, Brightland, and Heymama among them). She is a sought-after speaker on politics & the news, investing, entrepreneurship, work-life juggle, and motherhood.Hitha has spoken at The Riveter Summit, Fohr, Global Brands Group and was selected to speak at SXSW 2020. She is represented by AllRaise's Visionary Voices speakers bureau.In her most recent book called We're Speaking: The Life Lessons of Kamala Harris: How to Use Your Voice, Be Assertive, and Own Your Story, she connects illuminating stories from Harris' unique biography with tactical advice on the importance of being assertive and true to yourself in your personal life and work alike.Support the show

120: Andrew Friedman

Play Episode Listen Later Jul 1, 2022 59:25 Very Popular

Writer, podcaster, and cookbook collaborator Andrew Friedman has a unique vantage in talking about chefs and food writing as a profession. He's worked with some of the more interesting voices in the restaurant world (particularly going back a decade and longer), including Daniel Boulud, Alfred Portale, Michelle Bernstein, Bill Telepan, and David Waltuck. In this episode, we talk to Andrew about collaborating vs. full authorship, and about his most recent work, Chefs, Drugs and Rock & Roll, a sweeping account of the chef world in 1970s and 1980s America. Andrew also talks about the chef “takedown” piece—a particular style of article that litigates a wide variety of behaviors in and out of the kitchen. Are they all merited? We have an open conversation about the responsibility of writers, chefs, and the many judgment calls being made by journalists and editors covering the industry. Also on the show, Clarkson Potter's Bianca Cruz returns to talk about her journey in culinary school. We hear about her current section, pastry, and how one might study for an exam. We also discuss the recent book she worked on, As Cooked on TikTok. More from Andrew Friedman:Who Let the Cool Chefs Write Cookbooks? [TASTE]The Secret Lives of Private Chefs [TASTE]Listen to: Andrew Talks to Chefs

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015: Sam Kass - Former White House Chef & Senior Policy Advisor on Nutrition

What's Burning

Play Episode Listen Later Jun 29, 2022 56:25

Sam Kass is the former Senior Policy Advisor for Nutrition in the Obama administration, Executive Director of Michelle Obama's Let's Move! Campaign and the Obama family chef. He is a Partner in Acre Venture Partners. After cooking for the Obamas in Chicago for two years, Sam joined the White House kitchen staff in 2009. During his White House tenure, he took on several additional roles including Executive Director of First Lady Michelle Obama's “Let's Move!” campaign and Senior White House Policy Advisor for Nutrition. Sam is the first person in the history of the White House to have a position in the Executive Office of the President and the Residence. As one of the First Lady's longest-serving advisors, he helped the First Lady create the first major vegetable garden at the White House since Eleanor Roosevelt's victory garden. Currently Sam is a Partner at Acre Venture Partners. Acre is a venture capital fund investing in the future of food with a mission to improve human and environmental health in the food system. The fund focuses on early stage, highly disruptive impactful companies in the food system focused on agriculture, supply chain and consumer. In 2011, Fast Company included Sam in their list of 100 Most Creative People, and in 2012, he helped create the American Chef Corps, which is dedicated to promoting diplomacy through culinary initiatives. He is an MIT Media Lab fellow and a World Economic Forum Young Global Leader. He is a graduate of the University of Chicago. Sam is the author of Eat a Little Better: Great Flavor, Good Health, Better World, which was published by Clarkson Potter on April 17, 2018. On this episode of What's Burning, Sam Kass' chat with Host Mitchell Davis includes conversation around working with Michelle Obama on a healthier America, food and agriculture's role in mitigating climate change, and accidentally smashing the Truman Balcony on the White House gingerbread house!

114: Andrea Nguyen

clams linguine splendid table clarkson potter francis lam

Play Episode Listen Later Jun 7, 2022 53:27

Today we have a really cool conversation with Andrea Nguyen, the author of many popular cookbooks, including Vietnamese Food Any Day, The Pho Cookbook, The Banh Mi Handbook, Asian Dumplings, and Asian Tofu. Andrea is a writer we've had the pleasure of getting to know over the years, and this conversation dives into her incredible history as a cookbook author and food educator. We talk about the story behind her first book, Into the Vietnamese Kitchen, with then indie publisher Ten Speed Press, and her interaction with the enigmatic Ten Speed founder Phil Wood. We also hear Andrea's candid thoughts on the loneliness of cookbook writing, and how her thirst for community inspired her excellent new podcast, Everything Cookbooks. It's a really amazing chat.Also on the show, we catch up with Bianca Cruz. Bianca is an editorial assistant at Clarkson Potter and also currently attending culinary school. We wanted to have her on to talk about the ins and outs of her culinary education and what it's like to take an actual culinary school exam. More from Andrea Nguyen:One Bottle of Fish Sauce Is Not Enough [TASTE]Killer Tofu [Chef Steps]Photographing Your Cookbook [Everything Cookbooks]Buy Andrea's books!

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13: Francis Lam's Linguine With Clams

The One Recipe

Play Episode Listen Later May 31, 2022 9:23 Very Popular

Francis Lam has invited himself onto The One Recipe, and we're so glad he did! This week, he tells Jesse about what it felt like the first time his writing was published, why it's nice to not be beholden to tradition, and his One: Linguine with clams (and parsley, if you're up for it.) Francis Lam is a journalist, the editor-in-chief at Clarkson Potter, and the host of The Splendid Table. You can follow him on Instagram and Twitter @francis_lam. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

09: Cookbook Editing Tips from Jennifer Sit

Everything Cookbooks

Play Episode Listen Later May 11, 2022 13:50

Andrea dives further into the editing process during her interview with Jennifer Sit, Executive Editor at Clarkson Potter which is an imprint of Penguin Random House. With over 12 years of experience working with both new authors and household names, Jennifer shares her insights into the author/editor/publisher dynamic and how she approaches these relationships to ensure a successful book. She tells us her favorite part of her job as well the best way to start out a project.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella Jennifer SitVisit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

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Eden Grinshpan, Top Chef Canada Host | Enjoy the Journey | Food, Travel & TV Insights

Live Greatly

Play Episode Listen Later May 10, 2022 25:25

From London to India, Eden Grinshpan shares her journey of discovering her passion for cooking and all the people and experiences that inspired her along the way. TOP CHEF CANADA's host will share some of her experiences that got her to where she is today including insights into navigating the high stress of cooking competitions and appearing front and center on television. Eden also shares some of her favorite recipes and snippets from her first cookbook EATING OUT LOUD. Key Takeaways from This Episode How Eden found her passion and love for food. How Eden got into the media and TV industry Eden's advice to her younger self. A behind the scenes look into the contestants of Top Chef Canada Tips for navigating stress The importance of travel Recipe ideas Disclaimer: All information and views shared on the Live Greatly podcast are purely the opinions of the authors, and are not intended to provide medical advice or treatment recommendations. The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician or other qualified health professionals when you have any questions regarding your specific health, changes to diet and exercise, or any medical conditions. About Eden Grinshpan EDEN GRINSHPAN IS THE HOST OF TOP CHEF CANADA and THE AUTHOR OF EATING OUT LOUD: BOLD MIDDLE EASTERN FLAVORS FOR ALL DAY EVERY DAY. A graduate of Le Cordon Bleu in London, Eden has a “Grande Diplome” in Pastry and Cuisine. After graduating, she took her love of culinary and travelled to India, Israel, and Southeast Asia to learn the culture and cuisines of the countries she explored. While in India, Eden volunteered with an orphanage called Ramanas Garden, where she re-opened a café to raise money and awareness for the orphanage. After returning to NYC, Eden completed a management program at The Institute of Culinary Education. Soon after, Eden met Samantha Schutz, and together they created Eden Eats, a Cooking Channel show that explored the global culinary food scene. A year later, Eden launched Log On & Eat with Eden Grinshpan on Cooking Channel, where she travelled the country in search of the most adventurous, well-known food bloggers and social media influencers. In May 2018, Eden partnered with Chloe Founder Samantha Wasser to open DEZ, a Middle Eastern fast-casual restaurant in NYC that featured a menu inspired by Eden's Israeli heritage and travels. Eden released her first cookbook, EATING OUT LOUD with Clarkson Potter, on September 1, 2020. Eden lives in Brooklyn with her husband, Ido, her 4-year-old daughter, Ayv and her newborn, Romi. GET A COPY OF EDEN'S COOKBOOK, EATING OUT LOUD HERE: https://www.edeneats.com/book/ Connect with Eden Grinshpan Website: EDEN EATS Instagram: edeneats Facebook: EdenEats Twitter: EdenEats Youtube: Eden Grinshpan Nivron Kristel Bauer, the Founder of Live Greatly, is on a mission to help people thrive personally and professionally. Kristel is a corporate wellness expert, Integrative Medicine Fellow, Top Keynote Speaker, TEDx speaker & contributing writer for Entrepreneur. Follow Kristel Bauer on: Instagram: @livegreatly_co LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Book Kristel as a speaker for your next event, click here. To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World Click here.

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Publishing experts demystify how a cookbook gets published

united states ceo women philadelphia german italian status commission comcast general assembly use your voice own your story sundara hitha clarkson potter be assertive

Play Episode Listen Later May 5, 2022 48:28

"People ask me, 'What's something that's changed a lot in publishing, or what's the most important or hopeful part about publishing?' And my answer is that authors have more control now than they ever have had, but that also means they also have more work to do than they've ever had before." —Monika Woods, literary agentThis is the final episode in our four-part series, Behind the Spine. Over the last four weeks, we've shifted our focus away from the authors to learn more about some of the other talented folks who work behind the scenes on the cookbooks we all love.You’ve already heard from the recipe testers, the photographers, and the designers—in today’s episode, we’ll talk to the people who make cookbooks possible: the agents and the experts. Today, you’ll hear from food writing coach Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More, and two literary agents, Rica Allannic and Monika Woods. Each of our guests sat down with our producer, Clea Wurster, for a one-on-one interview to get to the bottom of our question: How exactly does a cookbook get published? From proposal to negotiations over the cover design, these experts break it down for us. We’ll learn about the process of actually writing the book and pitching it to an agent or publisher, and our experts will share with us what they think makes for a successful proposal.Dianne Jacob shared with us the ins and outs of actually sitting down and writing, from breaking up the workload to making the initial decision to writing the cookbook. She says it isn’t for the faint of heart: it’s a lot of work. But, like us, she’s a cookbook lover and has devoted her professional career to helping cookbooks get agents and publishers. Dianne will break down the process of getting published, give advice to authors, and share insights into how the publishing industry has been shifting over the last few years.Monika Woods is a food writing lover and the founder of Triangle House literary magazine who also works as a literary agent. She shared with us how she views herself in relation to the projects she’s working on, how the agent’s role has shifted with the rise of social media, and the role it’s played in diversifying the publishing landscape. Rica Allannic, who has also spent time in professional kitchens, worked as an editor at Clarkson Potter until five years ago when she made the decision to become a literary agent. As an agent, Rica says she has more of an influence on the types of cookbooks that get published. Rica talks with us about the three things a good cookbook pitch needs, advocating for her clients, and the financial realities of publishing deals.We’ve got a wonderful episode for you today packed with information all about publishing a cookbook, so whether you’re a passionate reader and home cook like us or you’d someday like to publish your own cookbook, this episode has something for you. Let’s #TalkCookbooks. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

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Episode 8 with Hitha Palepu

High Performers HQ

Play Episode Listen Later May 5, 2022 46:36

In this week's episode we discuss, having non-negotiables when it comes to your health and wellness, the difference between attainability and sustainability, how Rho Pharmaceuticals was ahead of the curve when it came to working remotely, how tea and fruit at her family's dining table became a model for workplace etiquette and much more. This week's guest, Hitha Palepu, is the founder of Hitha On The Go. She grew up all over the world, but claims Philadelphia as her hometown (and her sports allegiance). Additionally, Hitha is the CEO of Rho Pharmaceuticals, which aims to deliver highly effective, affordable treatment for the leading causes of death in the United States. Hitha is the author of How To Pack: Travel Smart for Any Trip, which was published by Clarkson Potter in 2017. The book has sold over 30,000 copies to date and has been translated in Italian and German. Her latest book “We're Speaking: The Life Lessons of Kamala Harris: How to Use Your Voice, Be Assertive, and Own Your Story” is nothing short of amazing. She's a sought after speaker on lifestyle, philanthropy, and healthcare, and has spoken at Comcast's Social Media Lounge, General Assembly, and the UN's Commission on the Status of Women. Hitha is an active angel investor and advisor. Additionally, serves on the board of Sundara, a nonprofit that combines sustainability and hygiene while empowering women in India.

Behind the Spine Part 4: Getting Published // Dianne Jacob, Rica Allannic, Monika Woods

Dishing on Julia, the Official Julia Companion Podcast

Play Episode Listen Later May 4, 2022 48:27

This is the last episode in our 4-part series, Behind the Spine. Over the last four weeks, we've shifted our focus away from the authors to learn more about the other talented folks who work behind the scenes on the cookbooks we all love. You've already heard from the recipe testers, the photographers, the designers – in today's episode, we'll talk to the people who make cookbooks possible: the agents and the experts. Today, you'll hear from Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More, and food writing coach. Two literary agents, Rica Allannic (who you may remember from last summer's Equity Series) and Monika Woods. Each of our guests sat down with our producer, Clea Wurster, for a one-on-one interview to get to the bottom of our question: how exactly does a cookbook get published? From proposal to negotiations over the cover design, these experts break it down for us. We'll learn about the process of actually writing the book, pitching it to an agent or publisher, and our experts will share with us what they think makes for a successful proposal.Dianne Jacob shared with us the ins and outs of actually sitting down and writing, from breaking up the workload to making the initial decision to writing the cookbook. She says it isn't for the faint of heart: it's a lot of work. But, like us, she's a cookbook lover and has devoted her professional career to helping cookbooks get agents and publishers. Dianne will break down the process of getting published, give advice to authors, and share insights into how the publishing industry has been shifting over the last few years.Monika Woods is a food writing lover and the founder of Triangle House literary magazine – she also works as a literary agent. She shared with us how she views herself in relation to the projects she's working on, how the agent's role has shifted with the rise of social media, and the role it's played in diversifying the publishing landscape. Rica Allannic, who has spent time in professional kitchens, worked as an editor at Clarkson Potter until 5 years ago when she made the decision to become a literary agent. As an agent, Rica says she has more of an influence on the types of cookbooks that get published. Rica talks with us about the three things a good cookbook pitch needs, advocating for her clients, and the financial realities of publishing deals. We've got a wonderful episode for you today packed with information all about publishing a cookbook, so whether you're a passionate reader and home cook like us or you'd someday like to publish your own cookbook, this episode has something for you. Let's #talkcookbooks. See acast.com/privacy for privacy and opt-out information.

fiction memoir spine getting published restaurant reviews clarkson potter will write

The Woman Who Brought Us Anne Frank & Julia Child

Play Episode Listen Later Apr 21, 2022 43:10 Very Popular

Judith Jones of Knopf was one of the most legendary editors around. Not only did she shepherd Julia Child's masterpiece, Mastering the Art of French Cooking, early in her career, but she also rescued The Diary of Anne Frank from the slush pile as a young assistant in the Paris office of Doubleday. Host Kerry Diamond talks to Julia's Fiona Glascott, who plays Judith, and Judith Light, who plays Judith's boss, the imperious Blanche Knopf. In the second half of the show, Francis Lam, cookbook expert, editor in chief of Clarkson Potter, and host of The Splendid Table, talks about the realities of being an editor today. See omnystudio.com/listener for privacy information.

art woman mastering diary anne frank julia child knopf doubleday judith light french cooking splendid table clarkson potter francis lam judith jones

A Conversation with Robert Simonson

From the Desk of Alicia Kennedy Podcast

Play Episode Listen Later Apr 6, 2022 26:39

You're listening to “From the desk of Alicia Kennedy”, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays I'll be talking to different people in food and culture, about their lives, careers and how it all fits together and where food comes in.Today, I’m talking Robert Simonson, a contributing cocktail writer at the New York Times, Punch, and other outlets. He’s the author of many cocktail books, including one of my favorites, A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking WorldWe discussed how he went from theater critic to cocktail writer, the methodology behind 2016’s A Proper Drink, launching his newsletter The Mix, and the non-alcoholic beverage scene.Alicia: Thank you so much for being here, Robert.Robert: Oh, it's my pleasure.Alicia: Can you tell me about where you grew up and what you ate?Robert: Yes, I grew up in a small farming community in Wisconsin. It had the name Eagle with about 395 people in it. And my parents had moved there for a change of pace and their lifestyle, and we lived on a working farm. So my mother had a huge vegetable garden and my father raised pigs and other animals, so I kind of grew up knowing where all the food came from, all the vegetables came from our garden, all the meat that was in the large freezer in the basement, had once been living on our land, and we sent it away to a butcher and it came back. So I guess this kind of gave me a sort of a trusting attitude towards food, which is perhaps not well founded or well founded and how you look at it. I was very lucky in that respect. My mother was a good cook. She made a lot of, you know, home meals, mainly Germanic, the kinds of things that you would get in Wisconsin. And of course, you know, you eat a lot of cheese out there; you eat a lot of bratwurst. One thing we did every summer that I did not realize was special until the last ten years is, we took one of our pigs and we roasted it whole over a spit and we invited all the family over and we had this day-long pig roast. I think at the time as a kid, I probably thought it was pretty gross. But now of course, you know, that's, that's a very cool thing to have.Alicia: [Laughs] Well, when did you end up coming to New York then?Robert: I came to New York in 1988. I came here to go to graduate school at Hunter College.Alicia: Nice. And what did you study? Did you study journalism?Robert: I had studied journalism and English Literature at Northwestern University in the Chicago area. And I came here with the quixotic idea of getting a master's degree in dramatic criticism, which is not, you know, a going concern, not a way to make a living. But that's what I wanted to do. I really wanted to be a drama critic. My family is a theater family; they're a group of actors, directors and designers. I've… I've always been a writer, I knew I would be a writer from the age of 11, or 12. So that seemed what my role should be, although later on, I tried playwriting as well.Alicia: What did you take from dramatic criticism that now sustains you as a cocktail writer? Because you really, you've spent most of your career writing about cocktails, right?Robert: Yes, about 16 years writing about cocktails. There was a brief interval with wine, and before that, 15 or 18 years writing about theater. At first, I didn't see the parallels, but then they were very clear and right in front of me. Obviously, the bartenders behind the bar, many of them are former actors or current actors, but they are all performers, they are on a stage, we are looking at them, we are evaluating their performance, enjoying the show. The theater has a long and rich history, I always like the historical aspect if anything. And cocktails have been around for a long time, more than 200 years. So there was that history to dig into. There are a lot of traditions and superstitions; there are a lot of rituals surrounding both theater and the bar. So there's actually quite a lot between the two. And now… now in retrospect, I can see why I would have made what would seem like a very unorthodox career transferred from theater to cocktails.Alicia: How did that transition happen? What got you actually started in writing about wine and cocktails and going more in that direction? Robert: I think after about 20 years of writing about the theater, I was, quite frankly, burnt out. The theater is a very small world, even in New York, and I felt I had written all the stories I had interviewed all the people I… I hadn't seen all the plays, but I'd seen hundreds upon thousands of plays. And I thought to myself, you know, does a person have to do the same thing their entire life? I knew I had to write but I was… I was tired of writing about theater. And I just looked around, like I said, I did wine for a while. I was always fascinated with wine. I educated myself and wrote about that for a while. But then I found out that the wine world is kind of stuffy, frankly. And also there were… there wasn't a lot of opportunity there. The people who write about wine are quite entrenched, and they don't really open the door for a lot of new people. And then I discovered—this was like 2006, and the cocktail world was just discovering itself, and at least bartenders are reclaiming cocktail history, bringing back all these classic drinks, opening cocktail bars. So I was able to kind of get in on the, you know, so called ground floor on that. I'd always been interested in mixology and cocktails. Again, this was a thing that was in the back of my head, I didn't really realize it. But my parents always, you know, steadfastly honored cocktail hour, my mother drank old fashioneds. My father drank martinis. I'm from Wisconsin; drinking is a big part of the culture. And so I was fascinated with how you put those drinks together and where they came from, and where the names came from, and all that stuff. And so I made that switch and I'm glad I did.Alicia: Well, and your book, A Proper Drink: the Untold Story of How a Band of Bartenders Saved the Civilized Drinking World, is one of my favorites, because it caught me up to date on all these things that I had missed in the cocktail world, and then kind of came into it late. What was the research process for writing that book? Because it really is such a deep and extensive historical record, but also has a real narrative thrust to it as well.Robert: Yes, that was the second cocktail book I wrote, after The Old Fashioned at that point, it was in the middle of the 20 teens, it was about 2014. And I was looking around and having this historical bent in my mind, I was thinking what history is happening right now in the cocktail world, in the bar world. And nobody's really writing it down. I mean, they're writing it down piecemeal, article by article, but they're not taking the broad view…long view. And part of what we were all doing as cocktail writers was trying to rediscover the past because it hadn't been written down very well. So we were going back, like, who were the bartenders who created these cocktails? Why do we drink martinis? Why do we drink old fashioneds? How do you make them all that kind of stuff? So I thought, Well, let's not, let's not go through that again… let's write it all down while everyone's around, and everyone's alive, and the bars are still alive. And you can interview everyone. I went to 10 Speed Press, which is my publisher, and they thankfully took the idea I was… I was happy and surprised. And then, of course, I had the task in front of me, which was a daunting task. And so I interviewed more than 200 people in several countries, a few continents. It was just a matter of doing one after another.You just couldn't look at the entirety. So you started with one interview. And then it went on, I think I interviewed Dale DeGroff first, who seemed like the perfect choice for the first interview. And at this point, I had been writing about cocktails for about eight years, so I knew all the players and they trusted me when I interviewed them before and wrote about them. They knew that I wouldn't do a disservice to them or the history or this culture. I did the interviews and I think it took about a year and a half to do all the interviews. Then of course, you have to transcribe the interviews, which is absolute torture; it took so much time. And you know, just thinking about it right now, I'm exhausted. I could not… I can tell you right now, I could not do that again.If you… if you had given me this book contract today, I could not do it. It's just too tiring. It's the hardest thing I ever did. But I'm glad I did it and I'm glad I did it at the time I did because as you know, some of the major characters in that book are no longer with us. So I got to talk to them. But while they… they were still here.Alicia: Right, and, you know, there is a quote from Giuseppe Gonzalez at the start of chapter nine that ever since I read the book, I think about this quote all the time. But he said when you think of the classical bartender, it's always a tall white guy with a funny mustache. And he goes on to say how that erases people like him, Audrey Saunders, Julie Reiner. And that's been a real guiding point for me, but, you know, how have you tried in your work to kind of write the modern history of cocktails, not just in that book, but in your… in your journalism that you do, really do a justice to how diverse this… this job is really, and how diverse you know, the world of cocktails is. There's cocktail bars literally everywhere now in the whole world where they're all doing different things.Robert: Yes, yes. That's a great quote by Giuseppe, that moment. Giuseppe was always a good interview, he was always very unguarded, and candid. And the moment I heard that, I thought, Well, that's gold. That's going in the book. Alica: Yeah. [Laughs]Robert: And there's a reason I started a chapter with it, I knew it was a good quote. And it was an accurate quote; he was absolutely right. Happily, this world is becoming a more diverse world. I don't think it was when the craft cocktail movement began. All the people in it were just so excited about what was happening that bartenders were being respected again and cocktails were being made well again and seen as the liquid equivalent of what was going on in the kitchen. It was just this sense of discovery that they weren't necessarily looking around and aware of whatever inequities were right within the community. And they were, quite frankly, the same inequities that you see in every other field of enterprise, and achievement. One of the good things, I think, that has happened over the past two or three years is, the cocktail community has begun to recognize that and try to correct that. Bring more diversity, because it was an overwhelmingly male world, and overwhelmingly white world and these were the people who were interviewed. So I'm just as much at fault as anybody.But, you know, with the #MeToo Movement and the Black Lives Matter Movement, it opened a lot of people's eyes, both within the bar world and the people who cover the bar world. And so you start to reapproach your job, reapproach your assignment and say, like, well, who have I been neglecting? And maybe I should stop interviewing the same people over and over again, and look a little deeper and find someone else, you know, and concentrate on bars that are owned by women, that are owned by people of color, also, to look back into history, and find out those forgotten figures, which were indeed, you know, forgotten, and written out of history. They were there, though. And so it's… it's been our job to tell their stories, bring them back, I still think there's, of course, lots of work to do. Alicia: Well, you know, you recently launched a newsletter called The Mix, which is about drinks, but it's also, you know, a really, really big mix of content and subject matter. So what was your inspiration for going independent right now?Robert: Well, so many things changed during the pandemic, during the past two years, I think, you know, the scales fell from everybody's eyes. You know, what their lives were, what their employment was, what… what the greater culture was. Freelance writers are no different. You know, we fight and scrap and, you know, scrape together our living, you know, day by day. And then something like the pandemic comes along, and like, the scaffolds fall down, and then you realize you have no support whatsoever.Alicia: Right. [Laughs]Robert: It got harder to get assignments. I don't envy, uh, the editors and publishers; they didn't know what to do any more than we knew what to do. But at the same time, you have to make a living. And so I was lucky, because I was working on two book assignments during the pandemic, and that kind of kept me afloat. For much of it. But I knew that I had to reorganize my career to, I don't know, just find a new way to go about the same thing that I was doing. And I, quite frankly, I had never heard of Substack before the pandemic came along, and suddenly, there were lots of articles about Substack, talking about people like you, and people like you became an inspiration. You know, I was looking at what you were doing; you were charting your own territory, you were becoming independent and writing about what you wanted to write about. And that was very appealing to me. And it also allowed me a lot of freedom, because I can choose what I want to write about. I think there used to be a lot more generalists in journalism, who could write a little bit about everything. I've always been pigeonholed: I was pigeon holed as a theater writer and then I was pigeon holed as a cocktail writer. It's kind of a miracle that I actually got out of theater writing, because they… once you're in the box, the editors don't let you out.And I love… don't get me wrong. I love writing about cocktails, and bartenders. It's a very nice box to be in. But it's not the only thing I'm interested in. And now that I have this newsletter, I assigned myself you know, I can write about food, I can write about travel, I can write about regional eating traditions, I can… I can even go back to the theater. I mean, once I left the theater, I sort of burned all those bridges, and they cut me off, you know, no more theater tickets, no more free theater tickets. But now if I choose to, I can. And we've been doing it for six weeks and it's well, you know, it's a tremendous lot of fun. I don't know if you thought… do you find it fun? I find it fun.Alicia: I find it fun, it's… it's interesting. I mean, like you, I like to write about lots of different things. I started out as a writer thinking I'd be a book critic and so my first love is literature. And so I felt like I never got to talk about books anymore when I was a food writer, you know, and then… but even when I was, you know, writing about food, you know, as a freelancer and as some as not really a contributor, any… to any one place, I got to write about tons of different things, but at the same time, you know, people would be like, well, you sort of dabble in this world, but you're more of this world and then someone else would be like you're really of this world but you dabble in this other world like and so it was always this kind of trying to pin you down, always. So that was that… Now, as someone writing for myself and doing more essays and cultural criticism, I get to kind of combine everything that I care about. And I think that the reason I've had a moderate amount of success in this format is that people want that; people want to see, like—people love a voice, obviously; this is why we love art—but also people love to see connections between things, you know, we aren’t all people who just, we just go out to eat, or we just read books, like we all do all of these things. And so it's like, how do all of these things that I care about fit together? And I think that the reason we've seen so many writers really take to doing newsletters is because finally, they have a place to do that without editors saying like, no, you only can do this. And the only places I've found where I'm allowed to do that, at a bigger scale, are like literary places that don't pay well at all. And so, you know, you're doing 3000 words, and doing really what you want to do and like weaving all of these things together, and then you're getting like, you're spending hours and weeks on it, and you're getting not even the equivalent of a month's rent. So at least within the newsletter format, you can kind of set your own boundaries, and trajectory [laughs].Robert: That's right… I mean… that's why I called it The Mix. I struggled with the title. And The Mix, of course, is evocative of mixology. You know, and I know that most people are going to come to the newsletter looking for that drink stuff. But it's also a mixture of material and hopefully are getting… people are getting that, you know that yeah, just like I'm going to get a little bit of this a little bit of that little from Column A, Column B. And, and then they like that, but it's wonderful, removing all those impediments. All those middle people, you know, between you and the reader. It's just wonderful. I will say that I have rather stupidly given myself 100 percent more to do. I write… I write twice as much as I used to and it's a little exhausting sometimes. It's a little overwhelming, because I'm still writing for the same freelance outfits that I did before, and I've still got a book too. But now I have to feed the beast, which is the newsletter.Alicia: Yeah, no, finding that balance is really hard. How have you been? How have you been trying to structure your time these days?Robert: Well, I've settled upon certain days that I post on the newsletter. And so the day before that is all work. You just wake up every day and you know what you have to write that day, and you get it done. The stuff for the newsletter doesn't seem like work, however, it just seems like fun. It seems like something that you're doing for yourself. I mean, I can tell you, most of the things that I write about are things that I would not be allowed to write about anywhere else. And whenever this story has been something that I really care about, and then really passionate about, or, or I'm just having a great time researching, it's never work.Alicia: Right now is an interesting moment, though, in the cocktail world, like, how are you feeling about the rise of the nonalcoholic beverage and spirit and why? And you know, how is that? How is that fitting into your work? How is the, I would say, the rise of sobriety influencers as well—it's become a really interesting time to talk about drinking at all, because I don't know if you've found this, because people are really in a strange moment in their relationship with alcohol. How have you been experiencing this? Robert: Yeah, that's been an interesting trend and it's been going on for a few years. It was… it started before the pandemic came along but it was kind of pushed along by the pandemic. And we started out with low ABV drinks. I kind of think a lot of these things are often pushed by the bartenders themselves. I mean, we perhaps think that we're choosing our own drinking trends, but the person behind the bar decides what's on the list or what they're going to serve. And, you know, it could very well be you could argue that a lot of these people in the cocktail industry, perhaps overindulged for the first decade of this movement, and then they thought they took a, they took an appraisal of their life and said, I better take a few more steps back here, because this party can’t go on indefinitely. So they started drinking low ABV drinks. And then maybe some of them were actually quite a few of them stopped drinking altogether. And they said, okay, how can I have a good time in a bar if I'm not having an alcoholic cocktail? So they've come up with the low ABV drinks.That's been interesting to see during the pandemic. There was a real swing toward the beginning. We were all in shock, and we're just trying to comfort ourselves. So there was a lot of overdrinking. And then after six months, it was like, okay, let's not drink at all. So it's just, it was a swinging from extremes. I quite honestly did not know how to approach the subject for some time. Because I have schooled myself on the history of cocktails and cocktails are alcoholic drinks. And that's how they were invented. That's how they were made. And the world of the bar—for much of the bar’s history was a place where you drink spirits, or beer, or wine, or whatever. And to a certain extent, I wondered if non-alcoholic drinks weren't better covered by food writers? Because I just kind of thought of them as soft drinks, you know? So maybe this should be written about by somebody other than me. But lately, I've begun to take them more seriously, look at them more closely. My wife recently decided to stop drinking for a while and so it became important to find good things to drink. And so I had to go out and she had to go out and find what were they offering in terms of non-alcoholic spirits? Every time we went to a bar, she would order the non-alcoholic option. And of course, I tasted all these, and then you, you come to find, you know, what are the faults with these things? Where are the good ones? Who's doing it well? Who’s doing it badly? Where do we have to improve? And I now see, one of the most important aspects of the genre. I think, to a certain extent, these things can only be made as well as they can be made, but I think the more important role they play is that they invite everybody into the bar. So everyone comes in the bar, everyone gets their special drink, they're comfortable, they have a good time, and they can hang out together, as opposed to hanging out in separate places. So I like the social aspect of it that has changed things in recent years.Alicia: For sure. And you know, I'm not in New York anymore, so I feel very detached from what's going on. So now that we're kind of coming out of, I don't know, I feel like I don't want to say we're post-pandemic, of course, but I do want to say we're coming into a new phase, I guess, of the pandemic. And so, what's exciting about bars right now in New York, where are you finding excitement?Robert: Well, bars have had to reinvent themselves in so many ways. We lost a lot of great bars during the pandemic here in New York, and the other ones have struggled mightily. I'm sure that they're still reeling. Actually, I think it… is it today, or was it yesterday that they lifted the vaccination requirements at restaurants and bars, which I personally think is a mistake. But that's how it is now and so they're gonna have to struggle with that as well. How are they changing, what's exciting? Right now, everyone's just so excited to go back out again and there are a lot of new bars opening, obviously, almost no new bars open for almost a two-year period. And now there's a kind of flood of them. And so there are conventional stories to cover, as there used to be. I think the smart bars are trying to figure out how to do business differently and better, because they realized their relationship with the government was broken… their relationship with City Hall, their relationship with customers was based on a lot of perhaps unhealthy assumptions and habits. Changes in how they deliver the menu. I've seen in real time, they offer a lot more non -alcoholic drinks, like we were talking about. It's been a big wake-up call. I don't think running a bar is—well, it never was really a carefree enterprise… running a bar is really, really hard. But I think there are more worries now. And it's just, it's also too early. Somehow after going through the pandemic, it feels frivolous and a disservice to talk about drinking trends. Like, you know, blue drinks are hot, you know, yeah, who cares? You know, we've got bigger fish to fry. You know, there are a lot more important things to write about.Alicia: Well, that's actually really exciting to hear, because I can't wait to see what does change about… about cocktail writing and bar writing now that we've been through this and restaurant writing as well, because I think, yeah, when when you read a piece that kind of ignores all this context that we now have spent two years mired in, it feels very out of touch. And so like, how are people going to get back in touch with the audience? Is the audience going to be okay with talking about different things like labor issues, and you know, the policies that affect bars and restaurants, etc., etc.? So, it's going to be an interesting time for sure. So I usually ask people if cooking is a political act for them. Do you cook a lot?Robert: I do cook a lot, and I cooked a hell of a lot during the pandemic. I'm pretty good. Alicia: For you, is cooking a political act, then?Robert: Well that’s a good question. On one level, it's not because most of the time I'm cooking for my wife, or my son or my stepson. And so it's just a loving act, you know, a family act, but you do choose what you want to cook. I'm lucky enough to get a lot of cookbooks coming through the mail from 10 Speed Press and Clarkson Potter. And so I've been looking more at cookbooks of cultures that I'm unfamiliar with, or written by people of color and saying like, like, I've never made a dish like this, why don't we try? And so that's been eye opening, and very rewarding. So I guess you could say, in that small way, it's a political act.Alicia: Well, thank you so much for being here today and for chatting with me.Robert: Oh, this has been a pleasure. Thank you so much. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

COOKIN' WHOLE HOGS with RODNEY SCOTT on BBQ RADIO NETWORK

BBQ RADIO NATION

Play Episode Listen Later Mar 24, 2022 41:41

Pitmaster Rodney Scott has been cooking whole-hog barbecue over wood coals since he was 11 years old. For the next 25 years he worked with his family in their BBQ stop in Hemingway, SC until 2017 when he opened Rodney Scott's BBQ in the North Central neighborhood of Charleston, SC.In the same year the restaurant was named one the 50 Best New Restaurants by Bon Appetit Magazine and in 2018, Scott was awarded the James Beard Foundation's award for Outstanding Chef Southeast, being only the second pitmaster to ever do so. Rodney has been the subject of a full episode of the award-winning Netflix, Chef's Table series and worked as a judge on Food Network's BBQ Brawl for two seasons. His cookbook, Rodney Scott's World of BBQ, published by Clarkson Potter was released in the spring of 2021 to great fanfare.

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Chef Alex Talbot, Ideas in Food & Curiosity Doughnuts

Losing your mind with Chris Cosentino

Play Episode Listen Later Mar 8, 2022

Aki Kamozawa & H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Plumstead, PA. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, NJ. The two met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks based on the premise that a solid understanding of science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking makes anything possible. They specialize in helping other chefs express their own cuisine more clearly and effectively. In addition to their work with individual chefs and restaurants, they have consulted with companies including the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever.Their first book, Ideas in Food, Great Recipes and Why They Work, was published in December of 2010 by Clarkson Potter. It is a handbook for cooks and chefs, teaching them how to unleash their creativity, intensify flavors, improve efficiency, and have fun in the kitchen. Ideas in Food is a blend of stories, science and recipes based on their experience and experiments in the kitchen. Their second book, Maximum Flavor, Recipes That Will Change the Way You Cook, was published by Clarkson Potter in October of 2013. It's a workbook with practical and delicious recipes to cook every day at home. It includes a plethora of tips and techniques for the getting the most flavor out of your food and making every dish your own. Their third book,Gluten Free Flour Power, Bringing Your Favorite Foods Back To The Table, was published by Norton in March 2015. It is an exploration of family favorites made possible by creating gluten free all purpose flour blends at home.Aki and Alex began the blog Ideas in Food in December 2004. It began as a digital notebook to record their work in their restaurant kitchen. It has morphed into a clearinghouse for ideas gleaned from various mediums: restaurants, blogs, books, people and everyday life; all of it relating back to their kitchen. Over the past six years the website's popularity has grown from a cult following of professional chefs into a benchmark for culinary blogs. It is a favorite for its combination of solid information, creative ideas, and illustrative photography. The focus is on sharing ways to make delicious and beautiful food. That is what draws readers back time and again. Ideas in Food was voted Best Culinary Science Blog in the 2013 Saveur Best Food Blog Awards.Aki and Alex won an IACP Award for Instructional Culinary Writing with Recipes for participating in a series of articles written for Gilt Taste in 2011. They co-wrote a series of articles for Serious Eats in 2014. Aki and Alex contributed an essay to The Kitchen as Laboratory, published by Columbia University Press in January 2012. They are interviewed in the book, Cooking for Geeks, by Jeff Potter, published by O'Reilly in August 2010. They contributed an essay to the anthology Food and Philosophy, which was published by Wiley-Blackwell in November 2007. Alex and Aki wrote a column titled Kitchen Alchemy for Popular Science online based on scientific explorations in the kitchen. They wrote an article about garlic for Santé Magazine in March of 2009. In addition to this they have been featured in articles for many publications including the New York Times, Los Angeles Times, Philadelphia Inquirer, Food and Wine, Bon Appetit, Saveur, Santé Magazine, and Gourmet, and their work can occasionally be found on other blogs and websites around the Web.Aki and Alex have been honored to speak and teach at professional conferences around the world: The World Pastry Forum, Star Chefs International Chefs Congress, International Association of Culinary Professionals, Women Chefs and Restaurateurs, the Experimental Cuisine Collective, The Flemish Primitives and the International Association of Culinary Professionals. The pair were invited to speak at Harvard in November 2010 and participated in a culinary round table at Cornell University in 2008. They have appeared as guest chefs for four Holland America cruises, leading demonstrations and teaching classes for groups from 12-150 people. Aki and Alex travel the United States and beyond cooking guest chef dinners and teaching culinary workshops.Aki and Alex appear in two episodes of Foodography on the Cooking Channel in 2010. Their consulting business was featured on an episode of Friday Night Arts on their local PBS station, WHYY, in June 2010. In 2008 they appeared in an episode of The Food Detectives on the Food Network demonstrating the uses of liquid nitrogen. In May 2009, Aki and Alex discussed food science with Michael Colameco for his radio program Food Talk on WOR in New York City.

IAP 211: Red Sauce Redefined: The Italian American Husband and Wife Team with a Michelin Star and an Incredible New Cookbook

The Italian American Podcast

Play Episode Listen Later Nov 30, 2021 63:33

For true Italian Americans, love really can blossom over the exchanging of caponata recipes. For Scott Tacinelli and Angie Rito, a shared passion for the tastes of Italian American life didn't just lead to amore, but to marriage, a family, a Michelin-starred restaurant and their debut cookbook, Italian American, published by Clarkson Potter in October. Scott and Angie are the husband and wife chef team behind “Don Angie” in the West Village of New York City. Named one of Esquire Magazine's Best New Restaurants in America, this Michelin-starred modern Italian American restaurant is the couple's homage to the beloved red sauce joints of their youths. Of course, Don Angie is one of the toughest reservations to get in America, so the duo have brought their unique, forward-thinking take on Italian American classics to the people, with the recently-published cookbook that has created as much buzz as their New York hotspot! We'll hop on the mic with this talented team to discuss their particularly Italian American love story, how their reverence for the flavors of their childhoods earned them a surprising (to them at least) recognition from the world's top restaurant critics, and why they are so passionate about evolving the “red sauce” style that has come to mean so much more than just the food you eat at their restaurant. We'll share stories and secret ingredients, and even run down some of their -- and our -- favorite off-the-beaten-path Italian American red sauce spots! It's an episode filled with the sparks of kindred spirits, and one that will surely leave you hankering for a heaping plate of your favorite Italian American dishes! Click here to purchase your own copy of Italian American!

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Local Chef Spotlight: Carla Lalli Music on her Newest Cookbook

Cooking Up a Storm with Al Roker

Play Episode Listen Later Nov 25, 2021 14:30

[REBROADCAST FROM October 20, 2021] James Beard Award-winning cookbook author Carla Lalli Music joins us to discuss her new book, That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week. In the new cookbook, Lalli Music splits the recipes between weekday and weekend cooking so that you can make great food no matter how much time you have. Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce 4 to 6 servings This method of cooking mushrooms—by pan-roasting them, then finishing with browned butter—is incredibly effective, whether you're adding them to pasta or not. In the second step, the butter and aromatics wash a ton of flavor over the mushrooms, glossing them up. Kosher salt; freshly ground pepper6 garlic cloves, divided1 lemon½ cup extra-virgin olive oil, divided1 teaspoon mild chile flakes, such as Aleppo pepper1 shallot1 pound maitake mushroomsChunk of Parmigiano, for grating and serving2 cups lightly packed herbs (leaves and tender stems), such as parsley, mint, and/or arugula2 tablespoons unsalted butter1 pound wide pasta noodles, such as lasagnette or pappardelle Bring a large pot of water to a boil and season it very aggressively with salt (figure ¼ cup salt per 6 quarts water). Pick out the smallest garlic clove and finely grate it into a small bowl. Grate in the zest of the lemon, then stir in 2 tablespoons olive oil and the chile flakes. Season oil mixture with salt and pepper and set aside. Thinly slice the remaining 5 garlic cloves and the shallot. Trim the mushrooms; tear into bite-size pieces. Juice the zested lemon into a small bowl. Grate enough Parm to yield ¼ cup (save what's left for passing at the table). Set all aside. Add the herbs to the boiling water and cook until very softened, 2 minutes. (Cooking the herbs both mellows and deepens their flavor; they will have less fresh brightness but take on a richer, more vegetal flavor.) Use a mesh spider or tongs to remove the herbs and hold them under cold running water until cool enough to handle, about 10 seconds. Squeeze out as much excess liquid as possible. Thinly slice the herbs and stir them into the oil mixture. Taste and adjust with more salt and chile flakes, if desired. Set the herb sauce aside. Lower heat under the boiling water to maintain a simmer—you want to get your mushrooms going before starting the pasta. Heat a large Dutch oven over medium-high for 1 minute, then add 3 tablespoons olive oil and half the mushrooms. Cook, tossing, until the mushrooms are coated with oil, then cook, undisturbed, until browned on the underside, 2 to 3 minutes. Season with salt and toss, then cook, stirring occasionally, until the mushrooms are browned all over and cooked through, 4 to 5 minutes more. Transfer mushrooms to a large plate and repeat with the remaining 3 tablespoons oil and mushrooms, then add these mushrooms to the first batch. Bring the water back to a boil. Melt the butter in the Dutch oven over medium heat until it foams, 15 to 30 seconds. Add the sliced garlic and shallot and cook until the garlic and butter are golden brown and the shallot is translucent, about 2 minutes. Return the mushrooms to the pot, along with any accumulated juices, and cook, tossing, until well combined. Lower the heat to keep warm. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than the time indicated on the package. Use a mesh spider to transfer pasta to the pot with the mushrooms, then add 1 cup of the pasta cooking liquid. Increase the heat to medium and cook, tossing energetically, until a sauce forms that coats the pasta, 2 minutes. Add the ¼ cup grated cheese, 1 tablespoon lemon juice, and another big splash of pasta water and cook, tossing, until cheese is melted and the sauce is clinging to the noodles, 1 to 2 minutes more. Add a few spoonfuls of herb sauce to the pasta and stir to combine. Serve with remaining herb sauce and more cheese at the table. -------------------------From the MarketMild chile flakesShallotTender herbsMaitake mushroomsWide pasta noodles Spin ItInstead of Aleppo pepper, use a smaller quantity of regular red pepper flakes or lots of blackReplace the shallot with ¼ onionThe herbs are truly interchangeable, in any ratio, and can include basil, chives, tarragon, and/or dill Use shiitake, oyster, and/ or cremini mushrooms instead of maitakeBig tubes like rigatoni or paccheri are good too-------------------------At HomeSalt and pepperGarlicLemonOlive oilParmigianoButter Spin ItA few dashes of sherry vinegar or white wine vinegar can replace the lemon juice and zestGrana Padano or pecorino can replace the Parm-------------------------Tall Pot AltIf you don't have a Dutch oven, use a large heavy skillet to cook the mushrooms and combine with the shallot and garlic. Scoop out 2 cups of pasta cooking liquid, then drain the pasta and return to the pot, and build your sauce from there. If the sauce gets tight or sticky, or the cheese clumps together, lower the heat and add more water than you think you should. Cook over low heat, stirring gently but constantly, until the cheese melts and the sauce is smooth. Reprinted from 'That Sounds So Goodby Carla Lalli Music.' Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers.Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.

MULTITUDES with Hitha Palepu: Embracing multiple identities, borrowing confidence, and cultivating rituals

Voice Is

Play Episode Listen Later Nov 17, 2021 55:27

Julie and Casey chat with CEO, speaker, author, and multi-hyphenate Hitha Palepu about her new book WE'RE SPEAKING: THE LIFE LESSONS OF KAMALA HARRIS. Along the way, they talk about the importance of names, the absolute necessity of supportive friends (check in on “the strong ones!”), a needed revolution in how we remote work, and the transcendent joy of romance novels. TOP TAKEAWAYS: Hitha's multiple jobs and pursuits all inform each other: her years of content creation make her an awesome communicator in her job in the life sciences and her work in the life sciences brings rigor and discipline to her content creation. Where do your multitudes support and enrich each other? In the push/pull of negotiation, context is everything, so curiosity is a powerful tool. What do they want, what's their “red line”, and WHY? Why do they care about what they care about? This helps you build your case. When it comes to both confidence and taking care of yourself, sometimes you need a little external help. Who can you trust to be your cheerleader when you need a little borrowed confidence and who can be your accounta-buddy to remind you that sometimes, you just need to drink the water / do the workout / get the blowout WITHOUT doing work at the same time . . . Mini-lesson: Redefining power. Join us Thursday December 2nd at noon ET OR noon PT for THE POWER AUDIT, a 90-minute workshop where we'll check in with our definitions of power and give you mental, physical, emotional, and social tools to feel more powerful right away in any situation. Get your tickets here. ________ Thank you to our Season 3 sponsor, Armoire! If you're ready to try a new look, Armoire's high-end clothing rental service (full of amazing women-owned brands) will hook you up! For 50% off your first month's rental + a free item, go to http://armoire.style/voiceis and use VOICEIS in the referral box! _______ Hitha Palepu is a woman of multitudes—a feminist, a lifelong politics enthusiast, a daughter of immigrants, and a mother raising feminist sons. These multitudes spill into her multi-hypenated career as an entrepreneur, investor, writer, and speaker. Hitha's passion for the news and politics is captured in #5SmartReads, a Webby-honored social series that shares 5 must-read articles every day to keep her community informed without being overwhelmed. Hitha's longtime blog, Hitha On The Go, established her as an authority on lifestyle topics and gave way to her book and collaborations with leading brands such as Headspace, Google, and Northwestern Mutual. Her book, How To Pack, was published by Clarkson Potter in 2017. As CEO of Rhoshan Pharmaceuticals, Hitha oversees financing, partnerships, and strategy for the company. Hitha also puts her money where her values are through early stage investing. A partner in Adama Ventures (her family office), she has invested in innovative companies primarily founded by women and focused on women (MM.LaFleur, Girls' Night In, Brightland, and Heymama among them). She is a sought-after speaker on politics & the news, investing, entrepreneurship, work-life juggle, and motherhood. Hitha has spoken at The Riveter Summit, Fohr, Global Brands Group and was selected to speak at SXSW 2020. She is represented by AllRaise's Visionary Voices speakers bureau. Instagram: @hithapalepu Twitter: @hithapalepu Website: https://www.werespeakingbook.com/

Ina Garten's Parmesan Smashed Potatoes

Play Episode Listen Later Nov 1, 2021 27:25

Mashed potatoes are a cornerstone of so many Thanksgiving meals, but just what kind to make? Smooth or lumpy, classic or with a twist … the variations are almost endless. Here to help you out with a unique take on the classic dish is the one and only Ina Garten. Beloved for her innovative takes on classic recipes that home cooks can make themselves, her long-running show on the Food Network, Barefoot Contessa, has legions of loyal fans. She'll join us on Cooking Up a Storm with a very special Thanksgiving mashed potato recipe: Parmesan Smashed Potatoes. Parmesan Smashed PotatoesServes 6-8 3 pounds red potatoes, unpeeled1 tablespoon plus 2 teaspoons kosher salt, divided1½ cups half-and-half1/4 pound unsalted butter1/2 cup sour cream1/2 cup freshly grated Parmesan cheese1/2 teaspoon freshly ground black pepperPlace the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover.Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up.Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand).Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately.If the potatoes are too thick, add more hot cream and butter.Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Episode 16 with Carla Lalli Music

Magical Moments with Jill Lindsey

Play Episode Play 20 sec Highlight Listen Later Oct 25, 2021 46:51

On this episode of Magical Moments Jill interviews Carla Lalli Music! Carla is an inspiring chef, she has an amazing cooking show series and has just launched her new book That Sounds So Good! She inspires us with her recipes and her incredible heart in the kitchen! It is a joy to chat with her about her journey into the world of food, transformation as her career expands and how the magic of her cooking has touched so many people! Thank you Carla for feeding not only our tummy's but our souls! Please pick up her new book and follow her for your own food adventure! Carla Lalli Music is the James Beard Award-winning author of Where Cooking Begins (a national bestseller) and the host of Carla's Cooking Show on Patreon. The former food director at Bon Appétit, Carla is known for anchoring the hit YouTube series, “Back to Back Chef,” and has appeared in many BA test kitchen videos. Her second cookbook, That Sounds So Good, will be published in October, 2021 (Clarkson Potter). She lives in Brooklyn with her husband, children, and backyard wood-burning oven. Find her on Instagram and Twitter, and on her YouTube channel.@lallimusic - www.carlalallimusic.com https://www.youtube.com/channel/UCygFTcd1LBc8-838MVxTqKg

james beard award bon app cooking shows clarkson potter carla lalli music

Carla Lalli Music's New Cookbook 'That Sounds So Good'

Play Episode Listen Later Oct 20, 2021 14:20

James Beard Award-winning cookbook author Carla Lalli Music joins us to discuss her new book, That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week. In the new cookbook, Lalli Music splits the recipes between weekday and weekend cooking so that you can make great food no matter how much time you have. Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce 4 to 6 servings This method of cooking mushrooms—by pan-roasting them, then finishing with browned butter—is incredibly effective, whether you're adding them to pasta or not. In the second step, the butter and aromatics wash a ton of flavor over the mushrooms, glossing them up. Kosher salt; freshly ground pepper6 garlic cloves, divided1 lemon½ cup extra-virgin olive oil, divided1 teaspoon mild chile flakes, such as Aleppo pepper1 shallot1 pound maitake mushroomsChunk of Parmigiano, for grating and serving2 cups lightly packed herbs (leaves and tender stems), such as parsley, mint, and/or arugula2 tablespoons unsalted butter1 pound wide pasta noodles, such as lasagnette or pappardelle Bring a large pot of water to a boil and season it very aggressively with salt (figure ¼ cup salt per 6 quarts water). Pick out the smallest garlic clove and finely grate it into a small bowl. Grate in the zest of the lemon, then stir in 2 tablespoons olive oil and the chile flakes. Season oil mixture with salt and pepper and set aside. Thinly slice the remaining 5 garlic cloves and the shallot. Trim the mushrooms; tear into bite-size pieces. Juice the zested lemon into a small bowl. Grate enough Parm to yield ¼ cup (save what's left for passing at the table). Set all aside. Add the herbs to the boiling water and cook until very softened, 2 minutes. (Cooking the herbs both mellows and deepens their flavor; they will have less fresh brightness but take on a richer, more vegetal flavor.) Use a mesh spider or tongs to remove the herbs and hold them under cold running water until cool enough to handle, about 10 seconds. Squeeze out as much excess liquid as possible. Thinly slice the herbs and stir them into the oil mixture. Taste and adjust with more salt and chile flakes, if desired. Set the herb sauce aside. Lower heat under the boiling water to maintain a simmer—you want to get your mushrooms going before starting the pasta. Heat a large Dutch oven over medium-high for 1 minute, then add 3 tablespoons olive oil and half the mushrooms. Cook, tossing, until the mushrooms are coated with oil, then cook, undisturbed, until browned on the underside, 2 to 3 minutes. Season with salt and toss, then cook, stirring occasionally, until the mushrooms are browned all over and cooked through, 4 to 5 minutes more. Transfer mushrooms to a large plate and repeat with the remaining 3 tablespoons oil and mushrooms, then add these mushrooms to the first batch. Bring the water back to a boil. Melt the butter in the Dutch oven over medium heat until it foams, 15 to 30 seconds. Add the sliced garlic and shallot and cook until the garlic and butter are golden brown and the shallot is translucent, about 2 minutes. Return the mushrooms to the pot, along with any accumulated juices, and cook, tossing, until well combined. Lower the heat to keep warm. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than the time indicated on the package. Use a mesh spider to transfer pasta to the pot with the mushrooms, then add 1 cup of the pasta cooking liquid. Increase the heat to medium and cook, tossing energetically, until a sauce forms that coats the pasta, 2 minutes. Add the ¼ cup grated cheese, 1 tablespoon lemon juice, and another big splash of pasta water and cook, tossing, until cheese is melted and the sauce is clinging to the noodles, 1 to 2 minutes more. Add a few spoonfuls of herb sauce to the pasta and stir to combine. Serve with remaining herb sauce and more cheese at the table. -------------------------From the MarketMild chile flakesShallotTender herbsMaitake mushroomsWide pasta noodles Spin ItInstead of Aleppo pepper, use a smaller quantity of regular red pepper flakes or lots of blackReplace the shallot with ¼ onionThe herbs are truly interchangeable, in any ratio, and can include basil, chives, tarragon, and/or dill Use shiitake, oyster, and/ or cremini mushrooms instead of maitakeBig tubes like rigatoni or paccheri are good too-------------------------At HomeSalt and pepperGarlicLemonOlive oilParmigianoButter Spin ItA few dashes of sherry vinegar or white wine vinegar can replace the lemon juice and zestGrana Padano or pecorino can replace the Parm-------------------------Tall Pot AltIf you don't have a Dutch oven, use a large heavy skillet to cook the mushrooms and combine with the shallot and garlic. Scoop out 2 cups of pasta cooking liquid, then drain the pasta and return to the pot, and build your sauce from there. If the sauce gets tight or sticky, or the cheese clumps together, lower the heat and add more water than you think you should. Cook over low heat, stirring gently but constantly, until the cheese melts and the sauce is smooth. Reprinted from That Sounds So Goodby Carla Lalli Music. Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers.Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.

Sheldon Simeon, Tinroof, Maui

Play Episode Listen Later Oct 6, 2021 47:21

On today's episode of All in the Industry®, Shari Bayer's guest is Sheldon Simeon, chef/owner of Tin Roof, a new generation mom & pop restaurant in Maui, Hawaii. Sheldon, who was born in Hilo, on the Big Island of Hawaii, worked in various restaurants on Maui and acquired his love for cooking from his family's love of cooking and entertaining. He attended Maui Culinary Academy and worked in various restaurants on Maui before competing on Seasons 10 and 14 of Bravo's hit competition cooking show “Top Chef,” winning Fan Favorite both times. In 2016, he opened his first solo restaurant, Tin Roof, serving up local dishes in take-out bowls; and in 2018, he opened Lineage, featuring traditional local Hawaii fare in Wailea, Maui; named a James Beard Award semifinalist for “Best New Restaurant” in 2019. Sheldon left Lineage in 2020 to focus on writing his first cookbook, Cook Real Hawai'i, which came out in the Spring of 2021 from Clarkson Potter. Today's show also includes Shari's PR tip to strive to be a fan favorite; Speed Round; Industry News Discussion on The World's 50 Best Restaurants List 2021; and Solo Dining experience at Hawksmoor New York in NYC.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Part 1: Jesse Tyler Ferguson // Food Between Friends

friends alabama institute new mexico malo saveur culinary education jesse tyler ferguson clarkson potter

Play Episode Listen Later Sep 20, 2021 27:36

NOTE: This is a two-part conversation. We suggest starting with this episode featuring our conversation with Jesse and continuing with our conversation with Julie (next in your feed).This week, we're excited to welcome actor Jesse Tyler Ferguson and chef/food writer Julie Tanous to Salt + Spine, the podcast on stories behind cookbooks.Jesse and Julie are the co-authors of Food Between Friends, their debut cookbook that features recipes inspired by both of their upbringings and favorite dishes they like to cook together.After a serendipitous meeting at a dinner party, Jesse and Julie formed a quick friendship. Before long, they were cooking together regularly and friends began asking for recipes. A food blog was born. And then, Clarkson Potter took notice and the duo had a cookbook deal.The book is heavy on dishes inspired by the authors' childhoods: Julie's Alabama roots (think a fried green tomato salad or an ode to buttermilk biscuits with three recipes) as well as Jesse's New Mexico upbringing (green chiles pop up in a chicken enchilada pie and a chutney served with pork loin, plus the actor's takes on both sweet and savory sopaipillas).Jesse and Julie also feature a number of jointly developed recipes—a grilled skirt steak paired with pineapple salsa or the ground beef & pickle tacos inspired by LA's now-shuttered Malo.In this week's two episodes, we talk with Julie about her culinary background (graduated from the Institute of Culinary Education, worked in Saveur's test kitchen) and hear from Jesse on lifelong love for cooking and cookbooks. We learn how their friendship formed, how they approached the unique format of their double-billed cookbook, and put them both to the test in our culinary game. See acast.com/privacy for privacy and opt-out information.

Part 2: Julie Tanous // Food Between Friends

friends alabama institute new mexico malo saveur culinary education jesse tyler ferguson clarkson potter

Play Episode Listen Later Sep 20, 2021 42:05

NOTE: This is a two-part conversation. We suggest starting with the episode featuring our conversation with Jesse (one earlier in your podcast feed) and continuing with this chat with Julie.This week, we're excited to welcome actor Jesse Tyler Ferguson and chef/food writer Julie Tanous to Salt + Spine, the podcast on stories behind cookbooks.Jesse and Julie are the co-authors of Food Between Friends, their debut cookbook that features recipes inspired by both of their upbringings and favorite dishes they like to cook together.After a serendipitous meeting at a dinner party, Jesse and Julie formed a quick friendship. Before long, they were cooking together regularly and friends began asking for recipes. A food blog was born. And then, Clarkson Potter took notice and the duo had a cookbook deal.The book is heavy on dishes inspired by the authors' childhoods: Julie's Alabama roots (think a fried green tomato salad or an ode to buttermilk biscuits with three recipes) as well as Jesse's New Mexico upbringing (green chiles pop up in a chicken enchilada pie and a chutney served with pork loin, plus the actor's takes on both sweet and savory sopaipillas).Jesse and Julie also feature a number of jointly developed recipes—a grilled skirt steak paired with pineapple salsa or the ground beef & pickle tacos inspired by LA's now-shuttered Malo.In this week's two episodes, we talk with Julie about her culinary background (graduated from the Institute of Culinary Education, worked in Saveur's test kitchen) and hear from Jesse on lifelong love for cooking and cookbooks. We learn how their friendship formed, how they approached the unique format of their double-billed cookbook, and put them both to the test in our culinary game. See acast.com/privacy for privacy and opt-out information.

'Rodney Scott's World of BBQ'

Play Episode Listen Later Jun 3, 2021 19:09

James Beard Award-winning pitmaster Rodney Scott brings joins us to discuss his debut cookbook Rodney Scott’s World of BBQ: Every Day Is a Good Day. Rodney shares the story of his culinary journey, beginning at age 11 when he cooked his first whole hog, a specialty of South Carolina barbecue. Today, he owns one of the country's most awarded barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. Smoked Chicken Recipe We raised chickens for their eggs when I was a boy.The difference between fresh-laid eggs and store-bought eggs is huge. Yard eggs are richer in flavor, and when you beat them, they even seem thicker in texture. We would buy chicken at the market to eat, rather than slaughter our laying hens. My mother used to make what we called “barbecue chicken” in the oven. It was basically baked chicken with commercial barbecue sauce. I don’t want to knock it. I enjoyed that baked chicken, but I wouldn’t call it barbecue. It wasn’t until later, when we added chicken to the menu at the family restaurant that I got into true smoked chicken. The oven and the pit are very different, obviously. When you taste this chicken, you’ll have a hard time going back to your oven. 2 whole chickens (3 to 4 pounds each), spatchcocked and halved through the breastplate(a total of 4 halves) 3 tablespoons Rib Rub 4 cups Rodney’s Sauce Fire up your grill to between 225°F and 250°F. Sprinkle the chickens on all sides with the rib rub. Place the chicken onto the hot grill, bone-side down. Close and cook until the bone sides are nicely browned, about 1 hour and 30 minutes, being careful to maintain a steady grilling temperature between 225°F and 250°F. Mop the skin side with the sauce, then flip the chickens and mop the bone side with sauce as well. Close and cook until the thickest part of the thigh reaches 165°F, about 1 hour. Mop the chickens once more. Take them off the grill and allow them to rest for 5 minutes before serving. Reprinted with permission from Rodney Scott’s World of BBQ: Every Day is a Good Dayby Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.

Focus On Health Ep 19: John deBary

Focus on Health

Play Episode Listen Later Apr 5, 2021 51:18

In this episode I chat with John deBary, the co-founder of the Restaurant Workers' Community Foundation, about anxiety, what lead him to creating the RWCF, writing a book and releasing it during a pandemic, and crying. John deBary is a celebrated mixologist, author, and worker rights advocate with over a decade of experience crafting delicious drinks. He founded Proteau, a line of zero-proof botanical drinks in late 2019, currently producing two variants, Rivington Spritz and Ludlow Red. Proteau endeavors to make the world more delicious by creating engaging and delicious food-friendly drinks that are perfect straight from the bottle, no mixing required. John is also an author who's writing has appeared in GQ, Bon Appetit, PUNCH, Liquor.com, Thrillist, Food & Wine, Wine Enthusiast, and more. In June 2020, Clarkson Potter published his first cocktail book, Drink What you Want: The Subjective Guide to Objectively Delicious Cocktails. In 2018, JdB co-founded Restaurant Workers' Community Foundation (RWCF), an advocacy and action nonprofit dedicated to finding structural solutions to quality-of-life issues facing workers in the hospitality industry. In March 2020, RWCF established a Covid-19 relief fund and has since raised over $8M towards relief efforts. Wine Enthusiast magazine named JdB in their 40 Under 40 Tastemakers of 2020; he has also received Thrillist's Local Heroes award and Tales of the Cocktail's philanthropy award for his work with RWCF.

Justin Smillie, il Buco Alimentari & Vineria

Play Episode Listen Later Mar 31, 2021 47:29

On today's episode of All in the Industry®, Shari Bayer goes on location at Il Buco Alimentari e Vineria in Noho, NYC, to chat with its Executive Chef Justin Smillie. After attending the Culinary Institute of America, Justin secured a position at Jean-Georges Vongerichten's Mercer Kitchen, followed by posts at Danny Meyer's Gramercy Tavern and Jonathan Waxman's Washington Park, where he fell in love with the bold flavors and rustic techniques. After working with Daniel Silverman on the opening of The Standard in New York, as well as other Andre Balaz properties, he was introduced to Il Buco’s owner Donna Lennard, who tapped him as Executive Chef of Italian trattoria Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, Justin collaborated with Stephen Starr on Upland in NYC, and later a Miami outpost, before returning to il Buco in 2020. He and Donna have recently launched Smillie Pizza in an ode to Justin's Cali-talian background and style of cooking. His first book, “Slow Fires: Mastering New Ways to Braise, Roast, and Grill," was released by Clarkson Potter in 2015. Today's show also features Shari's PR tip to find your style; Speed Round; Industry News discussion on Batlthazar's reopening in NYC; plus, Shari's Solo Dining experience at Xilonen in Greenpoint, Brooklyn, NYC. REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today!Image courtesy of Justin Smillie.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Vallery Lomas

Lasagna Time with Billy and Kyle

Play Episode Listen Later Feb 24, 2021 39:50

On today's episode of All in the Industry®, Shari Bayer's guest is Vallery Lomas, an attorney turned food personality, who transitioned from hobby baker and blogger to full-time foodie after winning Season 3 of ABC's Great American Baking Show. Vallery’s debut cookbook of 100 recipes will be published September 2021 by Clarkson Potter, imprint of Penguin Random House. She is a regular contributor to Food Network Kitchen and has appeared on CNN, Fox, ABC, & NBC. Her writing and recipes have appeared in The New York Times, Food & Wine, Food 52, the cover of Better Homes & Gardens, People Magazine, and Taste. She is also a contributor to NYT Cooking, and co-host of Why Food? on Heritage Radio. Network. Today's show also features Shari's PR tip to take a leap of faith; and Michelle Obama's new kids cooking show, Waffles + Mochi, on Netflix; plus, Shari's outdoor Solo Dining experience at Wu's Wonton King, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Image courtesy of Christian Rodriguez.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Episode 3: EAT PRAY LOVE with Lydia O'Brien

Play Episode Listen Later Feb 18, 2021 32:40

Eat Pray Lydia! On this week’s “Lasagna Time with Billy and Kyle,” the hosts talk food porn, finding your white lady self in Italy, and the basicness of Julia Roberts’ tastes in the two-and-a-half hour-long film Eat, Pray, Love with none other than cookbook expert and Assistant Editor at Clarkson Potter, Lydia O’Brien. We also play a game of Salad Bowl and talk about what’s giving us Lasagna Time feels. You can find Lydia and follow her on Instagram. You can follow Lasagna Time,” as well as hosts Billy McEntee and Kyle Turner, on Twitter.

love film comedy italy pray eat brien julia roberts assistant editor eat pray love kyle turner salad bowl clarkson potter

¿Qué es concordia?

Concordia Podcast

Play Episode Listen Later Dec 29, 2020 27:00

Concordia Podcast presenta un episodio breve en el que hablaremos sobre las ideas, referencias y procesos de nuestro laboratorio editorial. Conversaremos sobre fermentación, las hierbas y su temporalidad, la importancia de contar historias y para cerrar el año les daremos recomendaciones de libros de ficción, ensayos, memorias, libros sobre comida, entre otros. Producción y edición: Mahelín Rondón. Música: Cantos Campesinos.Libros recomendados por Rebeca Pérez Gerónimo: Evaristo, Bernardine. Girl, Woman, Other. Penguin, 2020; Nettel, Guadalupe. La hija única. Anagrama, 2020; Navarro, Brenda. Casas vacías. Sexto piso, 2020; Mesa, Sara. Un amor. Anagrama, 2020; Katz, Sandor. Fermentation as Metaphor. Chelsea Green Publishing, 2020; Indiana, Rita. La mucama de Omicunlé. Periférica, 2015; Zambreno, Kate. Screen Tests. Harper Perennial, 2019; Adler, Tamar. An Everlasting Meal. Scribner, 2012; Waters, Alice. Coming to My Senses. Clarkson Potter, 2018; Fisher, MFK. The Gastronomical Me. Daunt Books Publishing, 2017; Tiravanija, Rirkrit; Melasniemi, Antto. Bastard Cookbook. Garret Publications, 2019; Shih, Rich; Umanski, Jeremy. Koji Alchemy. Chelsea Green Publishing, 2020; Owens, Sarah. Heirloom. Roost Books, 2019; Barber, Dan. The Third Plate. Abacus, 2016; Brennan, Andy. Uncultivated. Chelsea Green Publishing, 2020

3 Chantal Aida Gordon

Growing In Mind

Play Episode Listen Later Nov 20, 2020 59:21

Chantal Aida Gordon is a writer, editor and style consultant currently living in Los Angeles. She is especially known for her work on the garden lifestyle site The Horticult, as well as having a book How to Window Box published through Clarkson Potter and a novella Fulfillment published in Issue 64 of American Short Fiction. Follow her personal Instagram, as well as her writing on The Horticult.

los angeles fulfillment american short fiction clarkson potter

How to Have (and Cook for) a Small or Solo Thanksgiving

The Brian Lehrer Show

Play Episode Listen Later Nov 19, 2020 20:55

As COVID cases rise, more and more people are making the decision to sit Thanksgiving out this year, or seriously downsize with just immediate family members. Melissa Clark, New York Times food columnist and author of many cookbooks including Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks: A Cookbook (Clarkson Potter, November 10, 2020) and Anna Goldfarb, reporter for The New York Times and author of the book Clearly, I Didn't Think This Through: The Story of One Tall Girl's Impulsive, Ill-Conceived, and Borderline Irresponsible Life Decisions (Berkley November 6, 2012) answer your questions on how to spend this day, and how to cook for it.

Ina Garten's 'Modern Comfort Food'

The Style Files: Conversations with Creatives

Play Episode Listen Later Nov 18, 2020 27:58

Ina Garten, also known as the Barefoot Contessa, joins us to discuss her latest cookbook, Modern Comfort Food. See below for a recipe from the new cookbook for skillet-roasted chicken and potatoes: Skillet-Roasted Chicken & Potatoes Any roast chicken is comfort food to me, but roast it in a cast-iron skillet with garlic, potatoes, mustard, and white wine and I’m in! If you marinate the chicken in the morning, it takes no time to cook when you get home from work and the skillet can go from the oven directly to the table! This is a great weeknight dinner. SERVES 4 4 large bone-in, skin-on chicken thighs (2½ to 3 pounds total) Kosher salt and freshly ground black pepper 2½ cups buttermilk, shaken Good olive oil 2 tablespoons Dijon mustard 1 tablespoon dry white wine, such as Chablis 1½ teaspoons fresh thyme leaves ¹⁄₈ teaspoon sweet Hungarian paprika 1 pound medium Yukon Gold potatoes, unpeeled, sliced¼ inch thick 1 tablespoon minced garlic (3 cloves) 2 tablespoons minced fresh parsley 1 tablespoon chopped fresh chives At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate. Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet. Recipe courtesy of MODERN COMFORT FOOD: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.

Celerie Kemble

Play Episode Listen Later Apr 29, 2020 57:25

Celerie Kemble’s priority is always to express the personality and sentiment of her clients through gracious interiors. Celerie is known for her professional versatility in terms of budget, location, and style. She’s full of clever solutions that delivera mix of pragmatism and beauty. Never one to dismiss nuance or drama, Kemble seamlessly engages both forces to create dynamic and comfortable rooms.Over the past twenty-two years, her work has included homes and commercial spaces across the United States and the Caribbean, many of which have been featured in Architectural Digest, House Beautiful, Veranda, Elle Decor, Traditional Home, Luxe, Florida Design, Better Homes and Gardens, Country Living, The Wall Street Journal, the New York Times, and more.Celerie is the author of “To Your Taste” and “Black & White (and a Bit in Between)” from Clarkson Potter publishers. She has been included in Architectural Digest’s AD100, House and Garden’s 50 New Tastemakers, House Beautiful’s Top Designers, Elle Décor’s A-List Designers, Luxe’s Gold List, and more. Her licensed product lines include fabrics, trimsand wallpaper for Schumacher, lighting and occasional furniture with Arteriors, outdoor furniture with Lane Venture, decorative accessories and bar furniture with Maitland-Smith, decorative wood flooring with Mirth, drapery hardware with Classical Elements, tufted, broadloom, and natural fiber rugs with Merida, and mirrors with Mirror Image. All of which aim to provide designs that delight Celerie and deliver the utility she believes must always be present in any item purchased for the home.

Ep. 39 - Motherhood, Productivity, Start Up Life, Travel & Reading with Hitha Palepu

MOMentum Radio

Play Episode Listen Later Feb 23, 2020 59:11

Hitha Palepu is an entrepreneur, investor, and writer. She is currently the CEO of Rhoshan Pharmaceuticals, a pharmaceutical company developing injectable presentations of oral drugs. Hitha joined Rhoshan Pharmaceuticals in 2017 to focus on fundraising and strategic partnerships. The company’s lead product, RHO-11, is focused on the early treatment of the top and third leading killers (heart disease and stroke, respectively) with a focus on women patients. FDA approval for RHO-11 is expected in 2022. Hitha is an active angel investor, focused on funding women-led and women-focused startup companies. She has invested in over 10 companies, and advises them on brand and digital strategy. Her portfolio includes MM.LaFleur, Girls’ Night In, Werk, and Messy.fm. Hitha is also a lifestyle content creator, where she shares simple solutions to help women live their best lives. She is the creator of #5SmartReads, a daily curation of the 5 must-read stories that reaches over 30,000 readers. Her blog, Hitha On The Go, reached hundreds of thousands of readers worldwide and became known for its travel and productivity content. Her first book, How To Pack: Travel Smart for Any Trip was published by Clarkson Potter in 2017. It has been released worldwide, translated into German and Italian, and is currently in its 3rd printing with 50,000 copies in circulation. Hitha and the book were featured by the New York Times, People, Travel+Leisure, and Elle. Hitha graduated from the University of Washington with degrees in biochemistry and history. She lives in New York City with her husband and two sons. Learn more about Hitha: @HithaPalepu on Instagram Smart Reads Newsletter - hithaonthego.com/5smartreads Hitha’s Book- How To Pack: Travel Smart for Any Trip Links for this episode: Visit our website MOMentum Market and Sign Up Follow us on Instagram Follow us on Twitter This season’s sponsors : Free Mama Program

Writing a Cookbook with Adeena Sussman and Raquel Pelzel

The Feedfeed

Play Episode Listen Later Jan 27, 2020 41:39

We go through the ins and outs of cookbooks with Clarkson Potter’s Editorial Director Raquel Pelzel and acclaimed cookbook author Adeena Sussman. We start off discussing the beast of a cookbook proposal that happens before you even get a book deal. From there, we break down what goes into a book start to finish, from how many times a recipe is tested to how you think about promotion. Having both written solo books and co-authoring others, Adeena chats working on Chrissy Tieghan's cookbooks and Raquel covers what it was like making a cannabis cookbook with Bob Marley's daughter. Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie & Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

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Episode 105: Talking Cookbooks with Paul Kahan, Jamie Feldmar, Raquel Pelzel & Rob Newton

Andrew Talks to Chefs

Play Episode Listen Later Jan 10, 2020 93:21

A rare, themed episode of the pod. Two chefs and two writers discuss the conceiving, making, and business of cookbooks. Paul Kahan takes us through his new Cooking for Good Times; writer Jamie Feldmar talks collaborating with top chefs like Angie Mar and Naomi Pomeroy; writer and editor Raquel Pelzel talks about acquiring cookbooks at Clarkson Potter and her own Umami Bomb; and chef Rob Newton explains the regional approach to his Seeking the South. And on his Toqueland blog this week, Andrew shares his working list of chef categories for the future that's already here. ***LINKS***Andrew Talks to Chefs Official WebsiteCooking for Cook TimesJamie FeldmarTaste and TechniqueNew Orleans KitchenButcher + BeastRaquel PelzelUmami BombRob NewtonSeeking the South

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Want to sell more books? - Literary Agent tells hows

It's All About the Questions

Play Episode Listen Later Jan 9, 2020 49:48

What is the point of writing a book if you cannot get it in the hands of the people who can benefit from your message and wisdom you have learned? All too often writers write a book and, if they manage to publish it, have boxes sitting in their garage or basement with less than 100 books sold. How do you sell books to more than your family and make a business out of writing? Michael Ebeling has been a literary agent for over two decades and has been helping authors get published and get sold even years after their books have been out in the marketplace. In a world with over a million books on Amazon alone, that says a lot to me about his skills and he is my agent! On this episode Michael shares how you can create a real funnel that sells your books and builds your business at the same time. If you are an author, or want to be an author, take a listen to this episode. Michael Ebeling brings over 20 years of publishing, consulting, book promotion and author business management experience to Ebeling & Associates. Michael’s experience with leading authors and publishing companies and talent for creating innovative opportunities enables him to advise and support clients in realizing their goals. Most recently, Michael has a NY Times and USA Bestseller with John Wiley & Sons, The Wallet Allocation Rule. In addition, his sale of the revised The Complete Book of Juicing to Clarkson Potter that has sold over 500,000 in total. Michael just signed a deal with Benbella for Jene Luciani, author of The Bra Book and Jacqueline Laurita, from The Real Housewives of New Jersey. He is currently consulting George Mateljan on the second edition of The World’s Healthiest Foods. The first edition of The World’s Healthiest Foods was self-published. George hired Ebeling & Associates for all aspects of the book launch, including printing, distribution, platform and business development, as well as book marketing and promotion. The first edition of The World’s Healthiest Foods has achieved the highest sales for a one-book publisher in the history of MidPoint Distribution Company, in excess of $1 million in sales, and over 100,000 books sold. Michael is responsible for getting his authors on national shows such as Dr Oz, NBC’s TODAY Show, ABC News, The Wendy Williams Show, CNN, Fox News Channel, E! News, The Style Network and Good Day NY and in print, Yoga Journal, Better Nutrition, USA Today, Wall Street Journal, Chicago Tribune, Women’s World, First for Women, Spirituality & Health, The NY Post and the NY Times. Michael enjoys working in promoting authors’ messages and seeing years of hard work pay off in national prominence for his clients. With a unique talent for merging the worlds of business, health and spirituality, Michael enjoys developing long-term client relationships based on a deep sense of caring and integrity. Michael’s brightest talents and greatest pleasures is working “hands-on” with authors – helping them to distill their message, create opportunities, open new markets, identify the steps they need to take to increase their platform and get published, as well as help them develop and execute a comprehensive strategy for achieving their goals.

Food, Wine, and the Olympics with Natalie Coughlin

JumbleThink

Play Episode Listen Later Dec 17, 2019 59:49

What does it take to be the best in everything you do? Natalie Coughlin has broken records in the world of swimming and set a high bar for other Olympians. Not only was she the first woman to swim the 100m backstroke in under 1 minute, but she is one of the few Olympians to win back to back Olympic Gold in the same event. Now Natalie is blazing a new path with her cooking book and her new wine brand answering the question, 'What do you do after you retire from competitive sports?' In today's show, we chat with Natalie about her professional swimming career, starting a winery, crafting her first cookbook, balancing life and staying focused, motherhood, and her return to swimming in the ISL.LinksWebsite: https://nataliecoughlin.com/Gaderian Wines: https://www.gaderianwines.comBook: https://nataliecoughlin.tumblr.com/cookbookAbout Natalie CoughlinNatalie is most known for her athletic successes after earning 12 Olympic medals for USA Swimming. Throughout her professional athletic career, Natalie has maintained a love for food and wine. She grew up just outside Napa Valley and has always had an interest in the wine industry. As she transitions into the next phase, she has turned this love into her next career. Her cookbook "Cook To Thrive," published by Clarkson Potter, is on shelves now or follow the links on www.nataliecoughlin.com to purchase online. She is eagerly learning the winemaking process through Shaina's tutelage and is looking forward to pairing her recipes with Gaderian Wine's Pinot Noir, Chenin Blanc, and Chardonnay.

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025: Hitha Palepu — Mastering the Art of Traveling with Kids

That's Total Mom Sense

Play Episode Listen Later Nov 13, 2019 57:50

Hitha Palepu is an entrepreneur, investor, and writer. Her blog, Hitha On The Go, reached hundreds of thousands of readers worldwide and became known for its travel and productivity content. Her first book, How To Pack: Travel Smart for Any Trip was published by Clarkson Potter in 2017. It has been released worldwide, translated into German and Italian, and is currently in its 3rd printing with 50,000 copies in circulation. Hitha and the book were featured by the New York Times, People, Travel+Leisure, and Elle. She is also the creator of #5SmartReads, a daily curation of the 5 must-read stories that reaches over 30,000 readers. Through here work and lifestyle content, she aims to provide simple solutions for women to live their best lives. Meet My Guest: WEBSITE: HithaOnTheGo.com INSTAGRAM: @HithaPalepu TWITTER: @HithaPalepu FACEBOOK: /HithaOnTheGo LINKEDIN: /HithaPalepu Press: HOUSE OF HARPER: Mom Crush: Hitha Palepu, Founder of Hitha On The Go, Author, CEO, & More!

Prepare to Die with Shoshana Berger

How To Human with Sam Lamott

Play Episode Listen Later Nov 11, 2019 51:31

Shoshana Berger is the editorial director at IDEO and coauthor of the book A Beginners Guide To The End. Shoshana got her start as a writer for a magazine called Bikini (no jokes) for whom she interviewed Jeff Buckley and Allen Ginsberg. That led to writing for the New York Times, SPIN, WIRED, and a stint as the editorial director (more like “cool-hunter”) for Young & Rubicam. With little more than a fuzzy idea and a boil in the blood, she went on to found ReadyMade, a national do-it-yourself design magazine. The venture was funded by 10 credit cards. (Her credit rating is excellent). ReadyMade was a finalist for National Magazine Awards in 2005 and 2006. After co-authoring the book ReadyMade: How to Make Almost Everything (Clarkson Potter), she sold the business to the Meredith Corp., publisher of Better Homes & Gardens. Shoshana then joined WIRED as director of special projects in 2011, and launched a new website, WIRED Design. She landed at IDEO in 2013 as editorial director and hasn't looked back. For more of Shoshana: Twitter: https://twitter.com/shoshanaberger Instagram: https://www.instagram.com/shoshanaberger/ To become a patron and help this program continue producing Mood Altering Substance, go to www.patreon.com/hellohuman and pledge any amount. For more of us: Facebook: https://www.facebook.com/hellohumans.co/ Instagram: https://www.instagram.com/hellohumans.co/ Twitter: https://twitter.com/HelloHumans_co And if you’d like to buy us a coffee (or burrito) once a month to help us keep going, you can become a patron by going to https://www.patreon.com/hellohuman and making a pledge of any amount.

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Chef, Spice Master, Cookbook Author, Owner of La Boîte - Lior Lev Sercarz

The One Way Ticket Show

Play Episode Listen Later Oct 29, 2019 56:42

Lior Lev Sercarz is the Chef, Spice Master and Owner of La Boîte, a biscuits and spice shop in New York, which has been featured in a variety of publications including The New York Times, Vogue, InStyle, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Born in the north of Israel, Lior spent the beginning of his life living with his family across Europe. He returned to Israel at age 10 where he quickly learned that the best food in Israel was not at restaurants but in people's homes where the flavors of their origin countries combined with the Middle East. Though his path to the spice kingdom began after completing three years as a sergeant of the Israeli army. Lior traveled to South America where his exposure to new cultures and cooking further developed a passion for the culinary world. Upon returning to Israel, Chef Gil Frank gave him his first job and after three years encouraged him to take the next step. Lior enrolled in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France, who had earned three Michelin stars at his hotel and restaurant Les Maisons de Bricourt. Roellinger became known for his rare understanding of spices, blends, oils, and pastes, areas Lior found the most interesting. In 2002, Lior brought his newfound understanding of spice blending to New York, where he had the honor of working with chef Daniel Boulud at his flagship restaurant Daniel as a sous chef and catering chef. He left Daniel in 2008 to start La Boîte, originally making and selling a line of French biscuits as well as experimenting with spices. In 2011, deepening his spice knowledge, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City's Hell's Kitchen on 11th Avenue and 51st street. Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. Restaurant collaborations include: Daniel, Le Bernardin, Zahav, Momofuko Ssam Bar, Kawi, Del Posto, Marc Forgione, Blackbird, Oleana, and Michael Mina, among others. In 2012, he produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds. His second book, The Spice Companion, is an illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior released his third book, Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking, in October 2019 (Clarkson Potter) and offers 250 recipes informing readers on how spices change the way one makes every meal. Up next for Lior includes the expansion of La Boite's presence in Manhattan with a new wholesale headquarters and test kitchen on West 46th street. He also serves as the culinary director of the future Jewish National Fund-USA Galilee Culinary Institute in Israel's Upper Eastern Galilee, set to open in 2021. Lior lives in New York's Upper West Side with his wife Lisa and their two boys. On this episode, Lior shares his one way ticket to have a meal with Winston Churchill prepared Auguste Escoffier. He also talks about spices and the Galilee Culinary Institute. Lior is just one of the dynamic guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-orta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

CHRIS SHEPHERD

Losing your mind with Chris Cosentino

Play Episode Listen Later Oct 1, 2019

I am honored to call chris a friend, he is a great chef and even better human. He has shown us all how to get things done, each step has been with heart, soul and a lot of love for his city and his team! Follow Him: @cshepherd13 Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city. Thanks to Chris’ vision and passion, Underbelly was a James Beard Award semifinalist for Best New Restaurant, was named one of the best new restaurants in the country by Bon Appetit and Esquire and was named one of 38 essential restaurants in America by Eater. Chris was named one of the 10 Best New Chefs in America by Food & Wine in 2013 and was then awarded the 2014 James Beard Award for Best Chef: Southwest.In 2017, Chris opened One Fifth, a five-year restaurant project that changes concepts every year. He closed Underbelly in March 2018 to convert the building into Georgia James, his take on a steakhouse. He also opened UB Preserv as his culinary interpretation of Houston’s evolution. He continues to tell the story of Houston food, but without limitations of locality and whole animal butchery. He formed Underbelly Hospitality in 2018 to preserve the ethos of Underbelly—learning about diverse cultures through food. In 2019, all three restaurants—UB Preserv, One Fifth Mediterranean and Georgia James—nabbed the No. 1 spot on Texas Monthly's list of the Best New Restaurants in Texas, and Georgia James was included on GQ's list of the best new restaurants in America. He was a semifinalist for the James Beard Award for Outstanding Chef in 2019 and was named Robb Report's Chef of the Year the same year. Chris’ first cookbook, Cook Like a Local: Flavors that Will Change the Way You Cook—and See the World, will be published by Clarkson Potter in September 2019. Chris began his fine dining career at Brennan’s of Houston, where he spent seven years in the kitchen and then ran the wine program for two. He left Brennan’s in 2006 to open Catalan Food & Wine, which was named one of Esquire’s Best New Restaurants in America that same year.Chris' foundation Southern Smoke has donated more than $1.3 million to those in the food and beverage industry in crisis and to the National MS Society, in honor of his friend who lives with multiple sclerosis.

PREVIEWS 8/19

CREAM

Play Episode Listen Later Aug 3, 2019 44:18

Wow! Not only is this the awesome monthly Previews episode but we have a NEW INTRO THEME! Once you emerge from the absolute awesomeness of our new theme, Iann delves deep into the new Previews and brings you all the best from those pages. What cool titles has Iann found for you to investigate? Join us for this episode and find out for yourself!Included this month are titles from: Image, Alternative Comics, Boom! Studios. Aftershock, Dynamite, Abrams Comicarts, Dark Horse, IDW, Action Lab/Danger Zone, Amp! Comics For Kids, Caliber Entertainment, Clarkson Potter, Black Dog/Leventhal, Conundrum Press, Drawn & Quarterly, First Comics, Source Point Press, and more!!FOLLOW THE SHOW@creampodcast513 (Instagram)@iannrobinson (Instagram, Twitter)@jaimie_filer (Instagram)Follow Iann's other podcast Aliens, Punks, Monsters & Kung Fu all about B Movies.Follow Jaimie's art blog artofdoom.blogspot.com

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Let Your Taste Buds Sing! Interview with Raquel Pelzel

Nourish Noshes

Play Episode Listen Later Jun 10, 2019 32:52

We interview Raquel Pelzel in this podcast. She is an award winning cookbook author and Editorial Director for Cookbooks at Clarkson Potter. Raquel has co-authored two dozen cookbooks including several of her own: Sheet Pan Suppers—Meatless; Toast: The Cookbook; and Eggplant. She also is a former food editor at Tasting Table and an editor and recipe developer for Cook’s Illustrated. In this podcast, we discuss her latest cookbook, Umami Bomb.

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Dining Out For Life April 25th

OUTTAKE VOICES™ (Interviews)

Play Episode Listen Later Apr 10, 2019 8:55

Ted Allen, television personality and host of Food Network’s “Chopped” talks with Emmy Winner Charlotte Robinson host of OUTTAKE VOICES™ about Dining Out For Life the HIV/AIDS fundraiser. Dining Out For Life hosted by Subaru® takes place in 60 cities across North America on Thursday, April 25th. The event was conceived 28 years ago in Philadelphia and the concept is quite simple. More than 3,000 participating restaurants donate a generous percentage of that day’s proceeds to support service providers in their region to fund care, prevention, education, testing, counseling and other essential HIV/AIDS services. This year over 3,000 participating restaurants, thousands of volunteers and an expected 300,000+ diners will be served to raise over $4 million for people living with HIV/AIDS in the United States and Canada. We talked to Ted about being a spokesperson for this fabulous event and his spin on our LGBTQ issues. When asked what he would like Dining Out For Life to accomplish this year Allen stated, “Well I think the model has long been proven, it raises a lot of money. What I think we would like to accomplish this year is to raise more money than we ever had before and we are talking about millions and millions of dollars that you are helping to raise that stays in your community. The money that is raised in Houston is spent in Houston helping your own neighbors, people down the block and I think that’s another thing that people feel really good about with this technique of fundraising.” Emmy and James Beard Award winner Ted Allen is the host of “Chopped” and “Chopped Junior” the Food Network’s hit primetime culinary competition shows and the author of two cookbooks, “In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks” and “The Food You Want to Eat: 100 Smart, Simple Recipes" both published by Clarkson-Potter. Previously he was the food and wine specialist on the Emmy-winning Bravo series “Queer Eye” and a regular judge on both Food Network's “Iron Chef America” and Bravo’s “Top Chef.” This is the twelfth year he has served as a volunteer celebrity spokesperson for Dining Out For Life along with actor/activist Pam Grier (Foxy Brown, Jackie Brown) & HIV positive designer Mondo Guerra, winner of Project Runway All-Stars and host of the new streaming series “Runway Remake”. Ted lives in Brooklyn with his husband Barry Rice.For More Info: diningoutforlife.com LISTEN: 450+ LGBTQ Chats @OUTTAKE VOICES

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Episode 31: Francis Lam is on a Bleisure Trip to Thailand

The Trip

Play Episode Listen Later Mar 18, 2019 43:13

The morning after a wedding—any big party—is usually a little groggy. It’s not necessarily unpleasant, especially if it’s February in Thailand and the air is a little bit cool and very humid, and you’re kicking around in a quiet village along the Ping River with someone like Francis Lam. Francis, besides being a classically-trained chef, former New York Times columnist, lauded cookbook editor at Clarkson Potter, and host of The Splendid Table on American Public Media is also one of the truly good people in the world of food and letters. So, Nathan was pleased, not just to get some good stories from his time in Thailand, but also to be able to annoy the living shit out of him with one very trashy word—a portmanteau, really—near the end of the show. Nathan may not be an adversarial news magazine reporter any more, but it’s good to know that he can still piss an interview subject off for business or for pleasure. Episode 31 Show Notes: If you’re not already listening to Francis Lam’s weekly radio show, what are you doing with your life? Head over the The Splendid Table. Influential chef Andy Ricker’s roster of Thai restaurants: Pok Pok Check out the lovely Khun Narata's Instagram. Bangkok-based Austin Bush's book dives into the cuisine of northern Thailand: The Food of Northern Thailand Learn more about your ad choices. Visit megaphone.fm/adchoices

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Episode 31: Francis Lam is on a Bleisure Trip to Thailand

The Trip

Play Episode Listen Later Mar 17, 2019 43:13

The morning after a wedding—any big party—is usually a little groggy. It’s not necessarily unpleasant, especially if it’s February in Thailand and the air is a little bit cool and very humid, and you’re kicking around in a quiet village along the Ping River with someone like Francis Lam. Francis, besides being a classically-trained chef, former New York Times columnist, lauded cookbook editor at Clarkson Potter, and host of The Splendid Table on American Public Media is also one of the truly good people in the world of food and letters. So, Nathan was pleased, not just to get some good stories from his time in Thailand, but also to be able to annoy the living shit out of him with one very trashy word—a portmanteau, really—near the end of the show. Nathan may not be an adversarial news magazine reporter any more, but it’s good to know that he can still piss an interview subject off for business or for pleasure. Episode 31 Show Notes: If you’re not already listening to Francis Lam’s weekly radio show, what are you doing with your life? Head over the The Splendid Table. Influential chef Andy Ricker’s roster of Thai restaurants: Pok Pok Check out the lovely Khun Narata's Instagram. Bangkok-based Austin Bush's book dives into the cuisine of northern Thailand: The Food of Northern Thailand

head new york times trip thailand thai bangkok influential american public media northern thailand splendid table clarkson potter francis lam andy ricker

Episode 382: Where Cooking Begins with Carla Lalli Music

THE FOOD SEEN

Play Episode Listen Later Feb 26, 2019 48:13

On today's episode of THE FOOD SEEN, Carla Lalli Music is the Food Editor across all things Bon Appétit, Healthyish, Basically, and Epicurious. This more than qualifies her to write “Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook”, but it's less about the skill set she possesses, than the confidence she instills. As a YouTube cooking star as seen in Back-to-Back Chefs, she blindly and brazenly teaches cooks how to feel their way through the kitchen, do more with less, and equips them with 6 simple cooking techniques, from which there are dozens of dishes within reach. For each and every piece produce, pasta, grain, poultry, fish, soup and bean, Carla will bring you closer your own personal cooking greatness. Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. The FOOD SEEN is powered by Simplecast.

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Tom Colicchio Heats Up Leftovers

Hugh Acheson Stirs The Pot

Play Episode Listen Later Feb 6, 2019 59:05

Tom Colicchio was named the best chef in America by the James Beard Foundation in 2000, has been the lead judge on Bravo's 'Top Chef' since the show premiered in 2006, and has been funny on Twitter (@Tom Colicchio) since 2010. Books mentioned in this episode: - Tom Colicchio, Think Like a Chef (Clarkson Potter, 2007). - Jacques Pepin, New Complete Techniques (Black Dog & Leventhal). [Colicchio actually discusses Pepin’s La Technique, which was published in 1978, is now out of print, and was the foundation for New Complete Techniques.] - Frederic Morin, Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts (Knopf, 2018). Learn more about your ad choices. Visit megaphone.fm/adchoices

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21: Francis Lam

Thrive LOUD with Lou Diamond

Play Episode Listen Later Oct 9, 2018 48:46

You might know him from the Eat column in The New York Times, for which he went into dozens of restaurants, home kitchens, and church basements to report on some of the untold food stories from New York’s many immigrant communities. Or you might know him as the voice you hear when you tune into The Splendid Table, interviewing everyone from activist Cecile Richards to chef Jacques Pépin. But I was especially excited to talk to Francis Lam about his work as a book editor at Clarkson Potter, collaborating and conspiring with hilarious, colorful personalities like Christina Tosi, Tyler Kord, and Chrissy Teigen.In this episode, Francis talks about why he thinks it’s important as an editor to let your authors be a little bit weird. We also look back on some of his writing for the Times and talk about why he misses reporting so much more than he misses writing. Oh, and he tells the story of the time he hung out with Chrissy Teigen’s mom and she wouldn’t stop feeding him.Also on this episode, Matt catches up with Lisa Lillien, the founder of Hungry Girl—a project started in 2004 that has ballooned into a hugely popular magazine, podcast, and series of cookbooks. They look back at the early days of blogging, before cauliflower rice, Instagram, and rainbow everything.

new york new york times eat chrissy teigen cecile richards christina tosi jacques p splendid table clarkson potter hungry girl francis lam lisa lillien tyler kord

118: Lior Lev Sercarz - Spice Companion

Play Episode Listen Later May 13, 2018 23:35

Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Lior brought his newfound understanding of spice blending with him from Israel to South America to France to New York, where he had the honor of working with chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. In 2011, after working more with spices, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City’s Hell’s Kitchen. Each season, the artists whose work adorns his cookie tins also show their work in the gallery. Lior has just launched his second book, The Spice Companion, is a distillation of his 30 years of experience. This illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior connects with Lou on Thrive LOUD! *** Connect with Lou: www.loudiamond.net Subscribe to Thrive LOUD: www.thriveloud.com/podcast

Episode 171: Emily Takoudes, Phaidon