Podcasts about classic italian cooking

Have you ever wondered which cookbooks truly deserve a spot on your kitchen shelf? Whether you're dreaming of wowing guests with holiday-perfect cinnamon rolls or mastering a melt-in-your-mouth pot roast, the right cookbook can be a game-changer for any home cook.In this episode, we're diving into the cookbooks that have shaped how we cook—well-loved gems with splattered pages, the ones we gift over and over, and the timeless classics that every home chef should own.By the end of the episode you'll discover:Why a cookbook with a collection of diverse recipes can be just as (if not more) supportive than one from a single author's voiceHow a chef from a top restaurant can teach you professional techniques that transform home cookingThe standout recipes from best-selling cookbooks that you'll want to make on repeatHit play to uncover how these books spark joy, build confidence, and turn your everyday cooking into something extra special in the kitchen!***Sign up for our newsletter here for special offers and opportunities***Links:Kari's top 5:Most cooked from: The 150 Best American Recipes, by Fran McCullough and Molly StevensMost inspiring: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh BatmanglijGifted the most to others: Sonya's cookbook Braids, and The Cooks Illustrated CookbookLife changing: The Improvisational Cook, by Sally SchneiderBiggest influence: The Santa Monica Farmers' Market Cookbook, by Amelia Satlzman Sonya's top 5:Most cooked from: Jerusalem by Yotam Ottolenghi and Sami TamimiMost inspiring: Summer Kitchens by Olia HerculesGifted the most ot others: Marcella Hazan's Essentials of Classic Italian Cooking and Julia Turshen's Small VictoriesLife changing: The Book of Jewish Food by Claudia RodenBiggest influence:

Tomato Sauce: Classic Recipes from Marcella HazanThis episode features a discussion of Tomatoes and some of the many Tomato based sauces in Italy. We feature recipes from the 30th anniversary edition of the great book by Marcella Hazan, Essentials of Classic Italian Cooking.The Essentials of Classic Italian Cooking cleverly introduces readers to the spectrum of classic Italian cooking including both simple and complex regionally based recipes. Hazan's famed Tomato Sauce with Onion and Butter has already been featured in countless blogs online and is a true staple! Tune in to learn more about the wealth of delicious and accessible recipes Hazan shares with her (very fortunate) readers. Hazan also shares her techniques for working with either raw or canned tomatoes, basic sauces with garlic, onion, and butter. And flavor-filled sauces with pancetta, ricotta cheese and even porcini mushrooms.MenuTomato Sauce with Onion and ButterTomato Sauce with Olive Oil and Chopped VegetablesPasta with Pancetta & Dried RosemaryTomato Sauce with Heavy CreamTomato Sauce with Garlic and BasilBucatini all'AmatricianaTomato Sauce with Porcini MushroomsEggplant Sauce with Tomato and Chili PepperPasta With Fresh Tomato Sauce and RicottaMarcella Hazan's Tomato Sauce Recipe—& 8 Other Favorites

Today, Andrea tackles the topic of the ever elusive headnote with Molly, Kate and Kristin. They discuss what a headnote is, how they go about writing them and the pitfalls to avoid while composing. They bring examples of some favorites and also their pet peeves as they chat about the format, design and variety that goes into these important cookbook ingredients. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsKristin's newsletter - Mission Dinner Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showAll About Braising by Molly StevensAll About Dinner by Molly StevensEssentials of Classic Italian Cooking by Marcella HazanEver-Green Vietnamese by Andrea NguyenGreenfeast by Nigel Slater Rice Is Life by Kristin Donnelly Silver Palate Cookbook by Julee Rosso & Sheila LukinsSlow Mediterranean Cooking by Paula WolfertSmall Victories by Julie TurshenThe Chef's Garden by Farmer Lee Jones and Kristin DonnellyThe Taste of Country Cooking by Edna LewisWine Style by Kate Leahy

With her cookbook “Essentials of Classic Italian Cooking,” Marcella Hazan introduced a legion of Americans to a new cuisine — changing the way many cook and eat. Kimjang is a celebration in Korea. Eric Kim describes the days-long process of making kimchi that has been recognized by UNESCO as an intangible cultural heritage that needs to be preserved. Russian native Vlasta Pilot takes to TikTok, sharing her pickle fetish with the masses. LA Times restaurant critic Bill Addison refers to David Rosoff as the “fun, opinionated wine guru” of Los Angeles, who has taken over a block of Silver Lake. Chef Brian Dunsmoor shops for ingredients for his albacore crudo — a dish that is emerging as his restaurant's signature dish.

Hi there, happy Tuesday! This week, Nicole Taylor joins us in studio to talk Watermelon & Red Birds. Plus: We chat with Carla Lalli-Music later in the week—and bring you featured recipes and highlight new release cookbooks. Read on!Do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 138: Nicole TaylorNicole Taylor—author of Watermelon & Red Birds—joins us this week to #TalkCookbooks.A Georgia native, Nicole pivoted to a career in food media when she relocated to Brooklyn with her husband in 2008. Her Heritage Radio Network podcast, Hot Grease, brought 162 episodes with an emphasis on highlighting Black food personalities and “reclaiming culinary traditions & celebrations, cooking at home and eating as a political act.”That led to a couple of cookbooks: first, writing The Last O.G. Cookbook (yes, the cookbook-companion to the Tracy Morgan TBS comedy), and Nicole's first solo project, The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen, which pairs her Georgia culinary roots with New York influences. After a stint at a major media company, Nicole embarked on her latest cookbook, Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. In the book, Nicole explores the history of Juneteenth—a history full of complexity, difficulty, and sorrow. Federal recognition of a holiday long recognized by Black communities in America only came in June 2021, amidst the pandemic, a national focus on long-standing racial inequality, and the unjust deaths of Black folks at the hands of police. As Nicole writes in her introduction, “Black joy often emanates from Black sorrow, and so it has been with that small Texas tendril of freedom, which has continued to spread and strengthen.” This cookbook is not just a historical text; it's quite modern, and Nicole hopes it will be part of the ongoing conversation around Black food in America. Not only as a chronicle of the ways that Black ingenuity and cooking have shaped America's food scene, but also how it will shape the 21st Century. In today's episode, Nicole tells about growing up in Georgia, making the leap into food writing professionally, working with past S+S guest George McCalman to design a book that “breaks all the rules,” and the importance of finding joy where it has not always been afforded.I hope you enjoy my chat with Nicole.Bonus Content + Recipes This WeekRECIPES!!!This week, paid subscribers will receive. two featured recipes from Nicole Taylor's Watermelon & Red Birds: the Southern-ish Potato Salad and a Sweet Potato Spritz inspired by Ralph Ellison's Invisible Man. A sneak peek:THE FRIDAY NOTE!!!Carla Lalli Music joins us this week for “The Friday Note” with Salt + Spine producer Clea Wurster, in which Carla shares some insights into how she approaches recipe development and what she's been cooking lately.Get all our exclusive subscriber-only content today:Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesHere are a few of the new cookbooks on shelves this week:Fresh Midwest: Modern Recipes from the Heartland by Maren Ellingboe KingHomage: Recipes and Stories from an Amish Soul Food Kitchen by Chris Scott Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home by Ken ForkishHow To Cook Everything Fast Revised Edition by Mark BittmanEssentials of Classic Italian Cooking, 30th Anniversary Edition by Marcella HazanMore Mandy's: More Recipes We Love by Mandy & Rebecca WolfeDon't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection by Bonnie Stern & Anna RupertChinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More by Maggie ZhuNorthern Soul: Southern-Inspired Home Cooking from a Northern Kitchen by Justin SutherlandWorld Cocktail Adventures: 40 Destination-Inspired Drinks by Loni Carr & Brett GramseComing Soon!Don't miss our next live podcast recording!Food52's Kristen Miglore joins us on Oct. 1 at Omnivore Books in San Francisco to discuss her latest book, Simply Genius. Come hear Kristen and Brian record an episode of the show, get your book signed, and support local bookstores. Details are below—hope to see you there! Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Jeremy N. Smith and I chat about his story “Always, Only, At Least”, which he told live onstage at The Top Hat Lounge in Missoula, MT back in October 2014. The theme that night was “The Things We Carry”. We also talk about podcasting, some of the podcasts that he hosts and co-hosts, storytelling, and being in service of others. I caught up with Jeremy in August of 2020. Finally arriving in London to be with his girlfriend after a long-distance relationship, Jeremy instead takes the train to Amsterdam for an extravagant formal dinner. Over the course of the next year, he cooks all over the world, memorizing portions of Essentials of Classic Italian Cooking by Marcella Hazan. Jeremy calls his story “Always, Only, At Least”. Jeremy N. Smith is a journalist, podcaster, and author of three acclaimed narrative non-fiction books: Breaking and Entering, Epic Measures, and Growing a Garden City. Jeremy has written for many outlets including The Atlantic, Discover, Slate, and the New York Times. He hosts the podcasts The Hacker Next Door, Stimulus & Response (with high-performance coach Damon Valentino), and You Must Know Everything (with his daughter Rasa). Jeremy speaks frequently before diverse national audiences A graduate of Harvard College and the University of Montana, Jeremy lives in Missoula, Montana, with his wife and daughter.

The Cinque Terre, located in the northwest corner of Italy, is candy for the eyes. These five colorful and historic coastal villages are postcard-perfect - each town offering a unique experience. Learn the four most common ways to visit the towns (hiking, train, boat, or car) and what you can expect at each village. Rio Maggiore, Manarola, Corniglia, Vernazza, and Monte Rosso are extraordinary and a must-see if your touring northern Italy. For more information on our Fall 2021 and Summer 2022 tours, visit us at https://www.psitalytours.com/ P.S. Italy Tours offers affordable small group boutique tours where you will feel like you’re part of the family! Learn to travel like a local, not tourist. Fall 2021 Boutique Tours: Spa Week, Foodie Tour & Vineyard Wine Tour Summer 2022 Boutique Tours: Opera Week, Spa Week, Foodie Tour, Vineyard Wine Tour, Classic Italian Cooking, and Live Like A Medici

On this episode we have chef Matt Finarelli. He is an in-home culinary instructor and personal chef in the Washington DC area. Matt has also published a cookbook called Beyond the Red Sauce.In this episode:· We discuss some of Matt’s most popular classes· Marketing, Yelp and the pros and cons of Thumbtack· His spice company Ani Spices· Cocktails· The Ideas in Food 3-Minute Risotto· and so much more Recommended Books: Essentials of Classic Italian Cooking by Marcella Hazan, The Flavor Bible, Culinary Artistry, What to Drink With What You EatFavorite Kitchen Tool: Fish TurnerFavorite Culinary Resource: The Cook’s Thesaurus (Foodsubs.com)If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, Pizza Llama, Matt Finarelli, JugBridge BreweryFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

Rage Baking: The Transformative Power of Flour, Fury, and Women's VoicesBy Katherine Alford & Kathy Gunst Intro: Welcome to the number one cookbook podcast, Cookery by the Book, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Kathy Gunst: Hi, I'm Kathy Gunst, the author of Rage Baking, the Transformative Power of Flour, Fury and Women's Voices, which I co-wrote with Katherine Alford.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoyed this podcast, please be sure to share it with a friend, I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. "And then late one night I found myself in my kitchen pulling flour, sugar, butter and baking powder out of the pantry. I decided to bake a simple almond cake topped with late summer fruit. I scooped out the flour and made sure it was perfectly level in my measuring cup. I softened the butter. I listened to the whole almonds growl as I chopped them in the blender. I peeled ripe peaches and caught every last drop of their sweet juice in my batter. I scattered the last of the tart wild Maine blueberries on top. And a few hours later I had a gorgeous cake and a calmer heart." Can you sort of take us through that experience and what led up to it?Kathy Gunst: Sure. It's nice to hear you read it. It was during the Kavanaugh hearings, when Dr. Christine Blasey Ford was giving testimony about her experience as a teenager and what she alleged occurred between herself and Brett Kavanaugh. So I was listening to NPR, I had the TV on for a while, I became a bit obsessed with this trial. And every night when it wound down, I was wound up. I was filled with rage, it really set something off in me. And I found myself in my kitchen, as you just read, baking, but it wasn't really very normal, in that I would bake that almond cake you just described, then I would bake a batch of cookies, and then I would make a pie all in one night. And then the next day I listened to the entire trial again and baked obsessively that night. And it actually took several months before I understood what I was doing and why I was baking like that.Kathy Gunst: It was not about rage eating. I sort of had no interest in eating these gorgeous things I was baking, it was more about the science of baking. I think I found it soothing and grounding. The thing about baking is that if you weigh your flour and if you level your sugar and if you follow the rules as they're written in a recipe, you will be rewarded with a cake or a tart or a pie. And I felt like when I was watching this trial, all the rules were being broken. I felt that I was listening to these men, primarily men, pretending to listen to Dr. Blasey Ford, pretending to have their mind open to voting for or against Kavanaugh, but what became increasingly clear to me was that they were not listening to her and they had already decided how they were going to vote and the trial was a charade.Kathy Gunst: And I was remembering Anita Hill, and I was remembering so many brave women who have come forward to say, "I know something about this man that you're about to put in this powerful office," that should convince you that maybe he's not the right person for this job. And it just, it really made me full of rage. And so this rage baking began, and I started posting pictures of the results of my baked goods on social media, #RageBakers. And I got a lot of response from a lot of women saying, "I'm doing the same thing," or, "I'm rage knitting," or, "I'm rage sewing," or, "I'm lying on the couch sobbing, maybe baking would be better." And I thought, "Wow, there's really something to this." And then I talked to my friend Katherine Alford whose been in the food media business for as long as I have, which is quite a while, and one day she said to me, "We should write a book." And I thought, "Wow, we should write a book. We should absolutely do something called Rage Baking." And it was born.Suzy Chase: The definition of rage, is violent, uncontrollable anger. I found it interesting that you use the word, rage, in the title. It's a very emotionally charged word. Why do you think female rage is so off-putting to men?Kathy Gunst: I guess that first of all, I'd want to take exception with the use of the word, violent, in a definition of rage, because for me, and I can only speak for myself, there's nothing violent about it. I mean, if I can pound on bread dough and feel calmer, that's the extent of my violence. But to get to your larger question, I mean, you think about Hillary Clinton and everything that went down during that election, and that's a whole other conversation, but one of the things that came out about her was that she was, "Shrill," and that she was, "Angry." And there is something about being a woman where people, men in particular, don't like us to raise our voices, don't like us to act like them. And I, you need to talk to a psychologist, I don't understand the root of that or why it's so threatening, but women raising their voices goes back a long, long time.Kathy Gunst: It is the anniversary, the 100 anniversary of a woman's right to vote this month, right now, right here, and when you think about that a hundred years ago we weren't allowed to vote, and here we are in 2020 still fighting for our rights to control our own bodies and what happens with it, women have had a long fight. They will continue to have a long fight. And if we don't speak up, and whether that takes the form of anger or rage or speaking loudly, we have to own it. One of the contributors to this book, Rebecca Traister, wrote a brilliant book called, Good and Mad, and we have one of her essays in the book, and she talks exactly about this, "Don't let anyone tell you that you can't speak up and be angry." She's essentially telling women, "Own this. Use it. Work together." And that's the message of this book.Suzy Chase: In terms of your #RageBakers, I feel like you inadvertently started a movement to rebrand the word rage.Kathy Gunst: You see references to rage and rage baking, particularly as early as 2012, I think it was originally an offshoot of the #MeToo movement, of the women's movement. I can't own it, nor can anybody, it's really about... you can find references to rage baking as early as 2012 in literature, in journalism, on social media. And historically women and rage, we wouldn't be voting today if women didn't have rage and were angry and said, "We are equal to men. We have every right to get out there and vote." So it has a long, long history. This book, Rage Baking, has clearly touched a nerve. We've had incredible response. I keep getting emails and photos and comments on social media, from women all over the country who are showing me pictures of things they're baking, or talking about how they responded to the Kavanaugh hearings, or how they've responded to the recent impeachment trials. And for many women baking, which is a very traditional woman's activity has been grounding.Kathy Gunst: It's also really important for me to say that the message of this book is not, "Hey ladies, get back in the kitchen, start baking, and you'll feel so much better. Everything will be okay." Hell no. That is not what this book is about. This book is about empowerment. It's about creating beautiful baked goods. It's about women sharing community and voices. And ultimately, I hope by the time you look through the book, cook through the book, read that recipe, read the essays, read the interviews, you'll be left with a sense of hope.Suzy Chase: Among the ranks of the contributors are enthusiastic, amateur bakers and James Beard winners. This book has recipes for bakers of various skill levels. Tell us a little bit about the contributors.Kathy Gunst: We have the most incredible group of women in this book. When Katherine Alford and I decided we wanted to do a book, it felt really important to us that we have a diversity of women's voices. So we reached out to food writers that you've probably heard of, wonderful bakers like Dorie Greenspan, Ruth Reichl, we reached out to musician Ani DiFranco, we reached out to Jennifer Finney Boylan, a writer for the New York Times editorial page. We reached out to so many different women, and almost everybody answered our emails extremely quickly with a, "Hell yes, we want to be part of this." And the book kind of came together in a very organic way.Kathy Gunst: There's some wonderful, wonderful essays by young writers, Hali Bey Ramdene, who is based in Albany, New York, wrote this gorgeous essay, Hurricane Beulah, about her grandmother, about the drive she took as a child every year from Albany to North Carolina, and the foods that they would be greeted with by her grandmother. And how as she aged, she understood that part of putting together this meal was her grandmother just releasing the rage of various things from her life. There was another incredible essay by a writer named Osayi Endolyn, called Typing is a Kind of Fury, about being a young African American girl and watching her mother and grandmother type letters when they felt that she was being discriminated against or somehow people were taking advantage of her, they would voice their rage on the typewriter. So it's a huge variety of voices, some of whom you've heard of and some of whom you'll probably discover for the first time.Kathy Gunst: And then of course, they're the essays Alice Medrich, a great cookbook author who writes about chocolate, her chocolate pudding, it's just, there's a wide range of voices as well as recipes. And you touched this earlier, it's important to say that this is a baking book for a home baker, that you do not have to have gone to baking school or feel like, "Oh, I know how to bake anything." Ruth Reichl's oatmeal cookies are five ingredients and they take about 15 minutes to make?Suzy Chase: Eight.Kathy Gunst: Eight?Suzy Chase: Yeah, I made them over the weekend.Kathy Gunst: Aren't they great? They are these lacy, crunchy oatmeal cookies that a friend of mine made with his two and a half year old last weekend. And then there's a chocolate cake with raspberries and whipped cream that might take you an entire afternoon to make, and everything in between.Suzy Chase: Part of the proceeds from this cookbook goes to Emily's List. What is Emily's List?Kathy Gunst: Oh, it's such a great story. So we also knew that we wanted to give some of the proceeds of this book to an organization that felt relevant and that we could relate to. So we started researching Emily's List, and I'm from Maine, and what we learned is that Emily's List, I always thought it was a woman named Emily that started I, it's actually an acronym that stands for Early Money Is Like Yeast. And the woman who started Emily's List was once upon a time a baker in Maine, and it is an organization that gives money to women candidates that want to run, and help seed their campaigns so that they can move forward, everyone from small local state races up to the presidential candidates.Suzy Chase: The chapter titles are so good, one of my favorites is, Bake Down the Patriarchy Cakes. Talk a little bit about the chapter titles.Kathy Gunst: We did have fun with them. We really wanted them to say something, it felt like an opportunity. So, you picked a great one, the title of the cookie chapter is also a favorite of mine, it's called, Sugar and Spice and Done Being Nice, Cookies, Bars and Bites. We also had fun with some of the recipe titles, rage and women and activism, these are kind of heavy topics, so we wanted to have some humor and lightness in this book. There's a fabulous recipe by a Hollywood writer named Tess Rafferty, called The Revolution Will be Catered, that will have you absolutely howling. And some of the recipe titles are pretty great, we have, Don't Call me Honey Cupcakes, we have, No More Sheet Cake, and then one of my personal favorites is, Pigs in the Blanket, which I dedicated to the men of Alabama who are working so hard to take away women's rights. So we had fun with this.Suzy Chase: Yeah, what are some of the recipes that you contributed to this cookbook?Kathy Gunst: Well, let's see. Katherine and I each contributed, I would say over a dozen. My chocolate pistachio butter crunch is a perennial favorite for everybody that thinks, "Oh no, no, no. I can't make candy, that's hard." Your mind will be blown. I have chocolate raspberry rugelach, that beautiful Jewish pastry that's got cream cheese in the dough. What else are mine? Oh my favorites, the chocolate chip tahini cookies, I am not a fan of peanut butter in sweets, which I know is blasphemy to many people, but I adore tahini. And I found that if you add tahini to a chocolate chip cookie, it kind of does what peanut butter does, it adds a nutty richness and a creaminess, but I think it's better. And you make the dough and you sprinkle on white sesame seeds and bake them till they're just crisp around the edges, and then when they're still warm, you sprinkle them with coarse sea salt. Those cookies are amazing.Suzy Chase: So, did writing this cookbook influence your ideas about women and political change?Kathy Gunst: When I started the book, I really think I was coming from a place of rage and anger, and I really ended up by reading the essays these women wrote by making these recipes, by interviewing various women from Ani DiFranco, the musician, to Marti Noxon, the Hollywood producer who wrote Sharp Objects and many other brilliant TV and movie scripts, I came away with a sense of hope about how when women pull together, create a community, and use their voices, how powerful and hopeful that can be. So, I think it energized me. I feel deeply passionate about the book, about the recipes in the book, but even more so about the voices in the book and the power that these women's voices have, particularly when they're all pulled together.Suzy Chase: As an avid, avid, avid, NPR listener, I have WNYC on all day long in my kitchen, and I've been dying to talk to you about NPR. So for the last 20 years you've been with WBUR's, Here and Now in Boston, and I'm curious to hear about that.Kathy Gunst: Well, it is the joy of my life. Talking on the radio about food is one of the most challenging and fulfilling things that I've ever done. Challenging because of the obvious, that food is such a visual medium, it is so much about how it looks, how it tastes, how it presents on the plate, the textures of it. And there you are on the radio with only one sensory element going on, which is audio and sound. And so, my job is to weave stories and talk about food in a descriptive way where you almost feel like you can taste it and see it. And one of the most rewarding things over the years are getting letters from listeners who say, "I was in my car, I was headed to run errands. I heard you talk about this dish. I made a U turn, I went straight to the store, bought the ingredients and we're having it for dinner tonight."Kathy Gunst: And I thought that's what it's all about. That's what I'm trying to do. I'm trying to get people back into the kitchen, back at the family dinner table, and getting excited about seasonal foods and regional foods, and the joy of shopping and the joy of cooking and trying to get rid of this constant refrain of, "I don't have time to cook." I hear that from so many people, particularly people with young children, and I just have kind of made it my life's work to try to motivate people that in the time it takes for you to get out the menu for the takeout, pick up the phone, put in the order, wait for the order, go pick it up or wait for them to deliver it, you could have dinner on the table. So I very much use my role as the resident chef on Here on Now as a platform to show people how simple it can be to make delicious food, and to try to educate people about ingredients that are in season and are within their region, that are going to make their taste buds awake and happy.Suzy Chase: I remember when you used to cook on the air, what happened with that?Kathy Gunst: Wow, it's so cool that you remember that. Yeah, the first few years I used to do live cooking. This is in Boston, so the host would be in the studio, I would be in what was essentially the WBUR cafeteria. We'd kick everybody out, I would start a dish at the beginning of the show live, and I always tried to pick very sound rich dishes, never boiling pasta, lots of chopping, sautéing, shallow frying, things that had a lot of sound, and then at the end of the show, before they signed off, they would run back into the kitchen, I would finish the dish and they would taste it and we would talk about it. And it was so much fun, and it got very complicated and it got very difficult to segue from wars that were going on, horrible news stories, to going back and forth into a kitchen. So now I do my best to use words and images to try to make the cooking come alive.Suzy Chase: And now you have a new female CEO and general manager at WBUR. That's exciting.Kathy Gunst: This is very exciting. I mean, and when Here and Now started, it was just heard in Boston, and then I believe it was heard on 15 networks, and now it's an NPR show that's heard on over 550 public radio stations. And I just love doing it. The host, there are now 3 hosts, Jeremy Hobson, Robin Young and Tanya in L.A. and they're just fabulous to work with and it is a great joy.Suzy Chase: Now for my segment called, My Favorite Cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Kathy Gunst: Wow, that's kind of like asking me which of my children I like better. Marcela Hazan's, The Classic Italian Cooking, the very first book she did, because she showed me how picking the right ingredients and following simple recipes was the key to having delicious food. I'd have to mention Julia Child, because I remember being a teenager and discovering that book and having my mind blown open. I did not grow up in a home where my mother loved cooking and shared the joy of food and cooking, so in a way that book, I was, "Wait, what? You can make French food in New York? You can make French food anywhere?"Kathy Gunst: Those 2 women were huge influences and I could name 5,000 others, but you asked for one. I was lucky enough to meet Marcela Hazan and go to Italy with her. And she really did have a huge influence on me for the reasons I said, for understanding how to shop, and the joy of shopping, and the joy of finding foods that are in season. So, okay, you've pushed me, I will pick Marcela Hazan's, The Classic Italian Cookbook, I believe that's the correct title. Her first book.Suzy Chase: Okay. Yay, I did it.Kathy Gunst: You did it. I did it. Wow. And the 4,000 others I love.Suzy Chase: So where can we find you on the web and social media?Kathy Gunst: Well I'm at kathygunst.com, K-A-T-H-Y-G-U-N-S-T, for this new book Rage Baking. We have a new website which is www.ragebakers.com, and you can find all our events there and find out where we'll be talking and doing cooking classes and demonstrations. And I am at mainecook, M-A-I-N-E-C-O-O-K on Twitter, and I'm on Instagram under my name, Kathy Gunst.Suzy Chase: Wonderful. Thanks so much Kathy, for coming on Cookery by the Book podcast.Kathy Gunst: Thanks so much, Suzy. This was really lovely.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Still got gifts to buy? We've got you covered.Show Notes (4:22) The 2019 TGN Holiday Gift Guide (6:57) Cameo(8:40) The Human Fund(11:09) Ad Patina(11:50) Big Bob Gibson Championship Red Sauce(12:30) Dinner for Everyone(15:00) Sur La Table Cooking Classes(15:10) Okonomi Classes(16:30) 10 Best Things to Do in Beacon, NY(18:25) Crap Taxidermy(20:19) Watches: A Guide By HODINKEE(20:43) Shadow Divers(22:50) Medallion Status(25:00) The 'Gold' Casio A500WGA-9DF World Timer(26:10) Seiko 5(26:30) Swatch Skin(26:50) The Watch, Thoroughly Revised(28:00) SQIRL Jam Club(30:00) Timex American Documents Collection(30:30) Ichizawa Bags(30:55) Picus (31:27) Kurashiki Card Candles(32:57) Togei Pottery Classes(33:00) Nikka Coffey Grain Whisky(35:36) Essentials of Classic Italian Cooking(36:45) Hedley & Bennet Aprons(38:22) Textured Light Grey Calfskin Watch Strap(38:36) The Sedona Watch Strap In Blue(38:47) The Sedona Watch Strap In Ash Grey(39:30) The Reid Watch Strap In Light Brown(40:06) Road & Track(42:15) Aesop Soap(42:25) Fue De Bois(42:40) Woods Candle, Byredo(46:40) J N Shapiro Watches(50:30) David Walter Timepieces(1:01:00) Uhren Werke Dresden(1:16:15) Josh's HSNY Lecture

Welcome back to another episode of the Cookbook Love Podcast. After last week’s podcast with Monica Llamas, I was invited to submit my top 10 cookbooks for the 1000 Cookbooks Project. The 1000 Cookbook project is building a comprehensive and curated collection of the very best food and recipe content. Their goal with the project is “to help people discover books and recipes which will help them build their knowledge, expand their repertoire, and delight their family and friends”.  In this episode, I talk about my 10 favorite books in my collection, and I added one book for honorable mention. All of the books are listed below, and also included is a link to my list on the 1000 Cookbooks website. Things We Mention In This Episode: 1000 Cookbooks Project Maggie Green’s Top 10 Cookbooks on 1000 Cookbooks Project Outlaw Cook by John Thorne The Kitchen Diaries by Nigel Slater Essentials of Classic Italian Cooking by Marcella Hazen The Food Lab by J. Kenji Lopez-Alt The King Arthur Flour Baker's Companion by King Arthur Flour Company Test Kitchen Moosewood Cookbook by Mollie Katzen The Food Chronology by James Trager Culinary Artistry by Andrew Dornenburg and Karen Page The Victory Garden Cookbook by Marian Morash The Kentucky Fresh Cookbook by Maggie Green Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anya Von Bremzen Free Cookbook Writing Masterclass:  How to Become a Cookbook Writer Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today’s episode was inspired by a Mother’s Day meal we shared with our son and his girlfriend. They both work at high-end restaurants in Cincinnati. It's not uncommon that when we get together we talk about the restaurant and their favorite dishes on the menu. The conversation recently turned to a cold sliced pork dish with tuna sauce. They absolutely adored the dish and the new-to-them pairing of pork and tuna. As a cookbook collector may do after a conversation like that, I turned to my cookbook collection to find the recipe. I found a recipe in Marcella Hazen’s Essentials of Classic Italian Cooking, for Vitello Tonnato - Cold Sliced Veal with Tuna Sauce. As I searched for this recipe in four of my Italian cookbooks, I was struck by the abundance of recipes and cookbooks we have at our fingertips.   On the internet and in our cookbook collections we can find almost anything. Despite this abundance, we feel like we’re still missing the secret, out of alignment with what we have, like we’re missing out, overwhelmed, and in general, everything being hard from planning, prepping, shopping, cooking, and doing the dishes. On the podcast today, I explore this: why do we feel negative when we have so much recipe, how-to, and cookbook abundance? I think it’s because of how we’re thinking about it, and that in order to feel better, we don’t need more information and cookbooks, we need to change the way we think about what we have. Tune in to hear my 6 tips to work with Recipe and Cookbook Abundance to learn something new and create new results in your kitchen. Things We Mention In This Episode: Essentials of Classic Italian Cooking by Marcella Hazen The Italian Country Table by Lynne Rossetto Kasper Marcella Says by Marcella Hazen 1000 Italian Recipe by Michele Scicolone Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Anyone who's had a parent, or perhaps a grandparent, devoted to cooking, you know food is more than food. When made by the right person, food can become small mysteries, channeled with all the love and affection a person can muster. It absorbs all the wonderful qualities of a loving parent, grandparent, spouse, lover, or even child. In a bite, you not only learn about the creator but also about yourself. You inherit the knowledge of your past, not just of your family, but also your culture. Of what makes you, you; that you are never alone. This is why I read cookbooks. A good cookbook is not just a repository for recipes, in a good cookbook, food is metaphor for home. It's a conduit for the life lived by its creator, to be passed down to its recipients. However, though we can all enjoy food, it is difficult to find good writing on the preparation of food. But, one book does stand out above the rest: Marcella Hazan's "Essentials of Classic Italian Cooking"… *Special thanks to Kristine Nelson for lending her voice. Books I Recommend: Essentials of Classic Italian Cooking (http://amzn.to/2nTx1OK) — Marcella Hazan Ingredienti: Marcella’s Guide to the Market (http://amzn.to/2nTxdxw) – Marcella Hazan, Victor Hazan Music Theme – Chosen by Ross Bugden If you'd like to support my podcast and help me do this full-time, become a patron on Patreon: https://www.patreon.com/musttriumph (a site where you can monetarily support your favorite content creators). As a thank you, you'll get access to transcripts, bonus episodes, videos, Q&A, and behind the scenes of how I make each episode. If you’d like to do a single donation, you can do so here: https://www.musttriumph.com/donate/ You can also find me at https://twitter.com/StuffFromSam and https://facebook.com/musttriumph

I’m talking all about bitters and how we can put our taste buds in rehab with dandelion green pesto. Dandelion Green Pesto Recipe: get the recipe HERE (adapted from Marcella Hazan’s Essentials of Classic Italian Cooking and Deb Soule’s How to Move Like a Gardener) 2 1/2 cups fresh partially chopped dandelion greens 1/4 cup basil leaves 1/4 cup cilantro leaves 2-4 cloves garlic 2 tablespoons walnuts 2 tablespoons pine nuts 1/4 teaspoon salt 3/4 cup olive oil ⅓ cup Romano cheese, grated 4 tablespoons butter, softened to room temperature Blend all together in food processor until smooth. Stir in cheese and butter by hand. Sources for bitter formula tinctures: Herbalist & Alchemist Urban Moonshine Herbal Revolution Mentions: Herbalist Training - David Winston’s Center for Herbal Studies Grubb Street articles Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. Original music by Dylan Rice --- CONNECT WITH DINA --- Please send me you comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com Connect with me on Facebook and Instagram If you enjoyed this episode, please SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review. ps… please be kind please excuse my amateur podcasting skills this is new for me and i promise to keep getting better --- ABOUT DINA --- Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters in college and a 17 year old son finishing up high school. Dina loves cooking for her family despite the challenges that this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.