Podcasts about Cookbook

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hi everybody, and welcome to another episode of the Cookbook Love Podcast. Last week, we talked about the traditional publishing team and the real benefits of working with a publisher — how editors, designers, and marketers help bring a cookbook to life. This week, I'm sharing Part 1 of my three-part Publish Your Cookbook Masterclass, called Navigating the Publishing Industry. In this first session, we're tackling one of the biggest challenges cookbook writers face — figuring out how to navigate the publishing world. If you've ever thought, "I don't know where to start." "I'm afraid of choosing the wrong path." "Publishing feels so complicated," Then this session is for you. You'll learn about the three main types of publishing — independent, hybrid, and traditional — and how to decide which path aligns with your goals. It's the clarity so many professionals have been missing — a way to see exactly where you fit in the publishing landscape and how to move forward with confidence. Before we dive in, I want to let you know that the doors are open to Get Paid to Get Published until this evening at 10 PM Eastern. This is your final chance to join us for this round, and I wanted to give you one more opportunity to experience the masterclass and see if writing a cookbook and getting it traditionally published is right for you. So settle in and enjoy this replay, Navigating the Publishing Industry from the Publish Your Cookbook Masterclass. Things We Mention in This Episode: Download worksheet for Part 1 Navigate the Publishing Industry Watch Parts 2 and 3 of Publish Your Cookbook Masterclass

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. How to follow Chef Julia: Please subscribe to my YouTube channel YouTube https://www.youtube.com/watch?v=aLGwdCz2aFk For ebooks, access to all Zoom classes I've taught, retreats and other content go to my website: http://chef-julia.com/ Instagram https://www.instagram.com/juliadunaway/?hl=en Facebook https://www.facebook.com/chefjuliadunaway/ Chef Julia's Amazon Store: https://www.amazon.com/shop/chefjuliadunaway Chef Julia classes: https://www.chef-julia.com/product-category/classes/?orderby=date CHEF JULIA IN PERSON RETREATS: https://www.chef-julia.com/retreats/ Plant Based Breakfast Cookbook (paperback): https://www.amazon.com/Plant-Based-Breakfast-Favorites-Dunaway/dp/1945060522 Ebooks: Chef Julia has 8 ebooks available listed below, in the SHOP section of her website, http://chef-julia.com/ Community: https://programs.chefaj.com/

Kristin and Kate welcome the food director of Real Simple, Jenna Helwig, to discuss her newsletter, The Cookbookery Collective, and her thoughts on the current cookbook landscape. Jenna shares her career path, why she fell in love with food and how she paired writing cookbooks with working as a private chef. She talks about covering food at Real Simple, the role magazines play in our current food media climate and her thoughts on building a social media presence and how that led to starting her newsletter. After talking about assembling the massive list of Fall 2025 titles she shares some thoughts on marketing copy, subtitles, influencer cookbooks and the upcoming trends she's excited (or not so excited) to see. Finally she extends some advice and reveals her level of interest in writing another book.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsJenna HelwigWebsiteCookbookery Collective SubstackFall 2025 Cookbook list Real Simple MagazineJoin The Local Palate Cookbook Club Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showBare Minimum Dinners by Jenna HelwigBaby-Led Feeding by Jenna HelwigBaking and the Meaning of Life by Helen GohDorie's Anytime Cakes by Dorie GreenspanSix Seasons of Pasta by Josh McFaddenRecipes from the American South by Michael TwittyGood Things by Samin NosratHot Date by Rawaan Alkhatib Chesnok by Polina Chesnakova

In the twilight hush of a Burbank podcast studio, Trixie finds herself opposite the immortal Elvira, Mistress of the Dark: the legendary Cassandra Peterson! Upon the mist of their delightfully macabre conversation lays her infernal grimoire, "Elvira's Cookbook from Hell", its pages reeking of brimstone and buttercream, whispering festive recipes that seem to writhe with unholy hunger. Through grins both wicked and weary, they discuss such varied topics as Joan Rivers' languid bemusements regarding her ample bosom and their shared remembrance of Provincetown's un-air-conditioned Post Office, where even the Devil himself would have perspired through eternity on it's steamy stage. From all of us here at The Bald & the Putriful, we wish you and yours a Hellishly Happy Halloween! Go to Leesa.com starting October 29th for their Black Friday Early Access Sale! You get 25% off mattresses PLUS get an extra $50 off with promo code BALD at ⁠https://Leesa.com⁠ To get simple, online access to personalized, affordable care for ED, Hair Loss, Weight Loss, and more, head to: ⁠https://Hims.com/BALD⁠ Head to Squarespace.com for a free trial, and when you're ready to launch, you can save 10% off your first purchase of a website or domain at: ⁠https://Squarespace.com/BALD⁠ This episode is sponsored by BetterHelp. Give online therapy a try and get on your way to being your best self at ⁠⁠https://Betterhelp.com/BALD⁠⁠ Work on your financial goals through Chime today! Open an account in 2 minutes at: ⁠https://Chime.com/BALD⁠ Follow Trixie: @TrixieMattel Follow Katya: @Katya_Zamo To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/TrixieKatyaYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out our official YouTube Clips Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/TrixieAndKatyaClipsYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to follow the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you want to support the show, and get all the episodes ad-free go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thebaldandthebeautiful.supercast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out future Live Podcast Shows, go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://trixieandkatyalive.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To order your copy of our book, "Working Girls", go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://workinggirlsbook.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out the Trixie Motel in Palm Springs, CA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemotel.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Listen Anywhere! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Follow Trixie: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemattel.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@trixie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Follow Katya: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.welovekatya.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/welovekatya/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠    #TrixieMattel #KatyaZamo #BaldBeautiful Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of The Cookbook, host Iris Goldfeder welcomes Wilson Zehr, an entrepreneur and educator, to discuss his journey through entrepreneurship, the concept of disruption in business, and the impact of COVID-19 on innovation. They explore the evolution of communication technology, the relevance of direct mail in today's digital age, and Wilson's new venture, Speedy Desktop Comp. The conversation emphasizes the importance of focusing on real problems rather than just technology, and concludes with Wilson sharing what inspires him personally and professionally. Chapters: 00:01 Welcome to The Cookbook 02:53 Wilson's Entrepreneurial Journey 05:23 Understanding Disruption in Business 11:10 The Impact of Uber on the Taxi Industry 17:08 Adapting to Change: Lessons from COVID-19 22:49 Innovation vs. Imitation in Business 28:49 The Evolution of Communication Technology 34:57 The Future of AI in Business 40:53 Introducing Speedy Desktop Comp 46:47 The Importance of Direct Mail 52:42 Finding Solutions to Real Problems 58:28 What Lights Wilson's Fire?

Author Bio: Sam Bilton has been intrigued by food history ever since her grandmother gave her a battered copy of Mrs Beeton's Cookery Book. Inside this book was a collection of handwritten recipes dating from around 1871 collated by her grandmother's Great Aunt Eliza. This little book would spark an interest in historical food which began as a hobby but would lead to a Masters in Culinary Arts and a career as a food historian, author, podcaster and supper club host/chef.Sam's first book on the history of gingerbread won a World Gourmand Cookbook award in 2021. She has also published Fool's Gold: A History of British Saffron (Prospect Books, 2022); The Philosophy of Chocolate (British Library Publishing, 2023) and Much Ado About Cooking, in collaboration with Shakespeare's Globe (October 2025).  She also contributed an essay on Christmas food traditions for the Phaidon Christmas Book (2023). Sam is the editor of Petits Propos Culinaires (PPC) an international journal on food, food history, cooking and cookery books and is a frequent contributor to national magazines, food festivals, television and radio. Sam produces and presents the Comfortably Hungry podcast which won the audio award for the Fortnum & Mason Food and Drink Awards in 2025. She is also a co-host/producer on the A is for Apple podcast.For further information visit sambilton.com  or follow Sam on Instagram and Bluesky @mrssbilton.Much Ado about Cooking (UK) October 23 https://www.amazon.co.uk/Much-Ado-About-Cooking-Shakespearean/dp/1035427680Much Ado about Cooking (US) November 11 https://www.amazon.com/Much-Ado-About-Cooking-Shakespearean/dp/1035427680_____Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!​​​​​​​Starting off in the Bistro Cafe, Trump's trip to Asia got ruined as he learned that Democrats have a plan to stop his attempt to rig the midterm elections and there is not much he can do to stop it now.Then, on the rest of the menu, a ‘suspicious' fire erupted overnight at the home of a Black Portland, Oregon city councilor; air flights to Los Angeles International Airport were halted due to the Crash Duffy-caused air traffic controller shortage; and, Hegseth's Navy lost two aircraft from the USS Nimitz aircraft carrier within 30 minutes of each other in the South China Sea.After the break, we move to the Chef's Table where Japan successfully launched a new cargo spacecraft to deliver supplies to the International Space Station; and, two men in their 30's have been arrested in the brazen Louvre crown jewels heist.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Mike Stephen visits Yo Soy Ella's Curbside Compassion van to learn about their therapy services from founder and executive director Sarah Taylor, explores the new Takeout 25 Community Cookbook with founder Ravi Parakkat, and gets the lowdown on new music from local musician Terry White.

Dorie Greenspan Bio: Dorie's Anytime Cakes is my 15th cookbook (cue the fireworks, please). Several of my books, including Baking From My Home to Yours, Dorie's Cookies, Baking with Dorie, and Around My French Table, were New York Times bestsellers and/or won James Beard Awards. I've been a Times columnist, inducted into the Who's Who of Food and Beverage and awarded the Order of Agricultural Merit from the French government for writing about the foods of that country, none of which I'd ever imagined as a kid. I live – cook, bake and write the xoxoDorie Substack - in France and the US. Website: https://doriegreenspan.com/Instagram: @doriegreenspan Dories Anytime Cake: https://www.amazon.com/Dories-Anytime-Cakes-Dorie-Greenspan/dp/0063346966/ref=sr_1_1?dib=eyJ2IjoiMSJ9.f7fx6f1yVDQs8ni3_bhKwH-64-cekj3Mp3jhRqCp-dvv5bDtYhtWhQVSdju4UZCjouLs0egEWexRJTH4sLdxSjNRyGtFAXtKh4IMFYsKOUkOXCz5pvWQ9-dpNxT3gIyzRlzXrArFVLSn-3PiwiKbUw.JEad2YV-H0wHW8_2uP5k3Lxy69w8pCUOVBnP0LANG7U&dib_tag=se&hvadid=616985272982&hvdev=c&hvexpln=0&hvlocphy=9032055&hvnetw=g&hvocijid=12615569316024523929--&hvqmt=e&hvrand=12615569316024523929&hvtargid=kwd-2424665651434&hydadcr=4847_13263323&keywords=dorie%27s+anytime+cakes&mcid=cc19f1cd5a8b3c318e6ed125280134f7&qid=1761369939&sr=8-1___________________________________________________________Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Bio: Shadan Kishi Price is an award winning Iranian-American cook. Born in Tehran, she moved to the United States as a child and lives in Texas. She holds a degree in Visual Arts Studies as well as Hospitality Management. She has taught cooking classes and worked at the nation's first fully vegan dining hall. You can find her on Instagram and Tiktok @shadankp.Cookbook Club: https://www.amazon.com/Cookbook-Club-Plant-Based-Recipes-Entertaining/dp/1665310820Shaden Cooks: https://www.shadancooks.com/Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, former Special Counsel Jack Smith demanded that any hearing involving him take place on live television, in front of the world, so that Trump and MAGA can't lie about what he said.Then, on the rest of the menu, under orders from Trump, the FBI has started visiting the homes of innocent No Kings protesters; a federal judge threw out MAGA Rep Ronny Jackson's lawsuit against Gavin Newsom aimed at blocking California's redistricting pushback; and, man who was detained by DC police for following an Ohio National Guard patrol while playing Darth Vader's theme song from “Star Wars” on his phone, sued the District of Columbia.After the break, we move to the Chef's Table where Trump says he's ending trade talks with Canada on the first day of the World Series between Toronto and Los Angeles, over Ronald Reagan anti-tariff TV ads; and, International Criminal Court judges rejected a jurisdiction challenge in the case of former Philippine President Rodrigo Duterte, who is accused in dozens of extra-judicial killings when in office.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Bold Bean Co grew 250% by redefining beans as a premium, building community through storytelling, and scaling with purpose.For more on Bold Bean Co and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Southwest Airlines, long known for its open boarding policy, is rolling out assigned seating for the first time. The change marks a major shift as the carrier caters to growing demand for premium travel options, allowing passengers to pay for seat upgrades starting next year. In his first comments since the NFL announced Bad Bunny as the Super Bowl halftime performer, commissioner Roger Goodell expressed confidence in the highly-anticipated show and defended the league's decision amid some political blowback. Trump administration policies like the trade war with China are threatening the survival of many U.S. farms. The White House says billions in bailout money is on the way, but some farmers say the help is not nearly enough. At 102 years old, Dick Baughn is dominating the tennis court, busy keeping up with players decades younger than him. The decorated fighter pilot who commanded the skies in three wars, picked up tennis in his 50s. CBS News' Janet Shamlian has the story. Celebrity chef Tom Colicchio, known for his role on "Top Chef," joins "CBS Mornings" to discuss the 25th anniversary edition of his landmark cookbook "Think Like a Chef." The updated release features new recipes and fresh reflections on how his approach to cooking has evolved over the years. Actors Dave Franco and Mason Thames join "CBS Mornings" to discuss their roles in the new film "Regretting You." The story follows two generations navigating love, loss and second chances after tragedy brings their lives unexpectedly together. Misty Copeland talks to Gayle King about her groundbreaking career and the "Firebird" performance she says changed her life and the world of ballet. More of Copeland's interview with Gayle King will air Friday on "CBS Mornings." In this week's "Mornings Mixtape," Simple Minds lead singer Jim Kerr joins "CBS Mornings" to reflect on the band's iconic hit "Don't You (Forget About Me)," which helped define the 1985 film "The Breakfast Club." Kerr shares how the band almost turned down the song that became a timeless anthem. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Author Bio: Gesine Bullock-Prado is a highly acclaimed pastry chef, baker, and bestselling cookbook author. Born in Washington, D.C., Gesine spent her early childhood in Germany and Austria before growing up in Arlington, Virginia.Her professional life began in the high-stakes world of entertainment, where she worked as a licensed attorney and served as the president of her sister Sandra Bullock's production company, Fortis Films. However, she eventually traded Hollywood for the satisfying, flour-dusted hills of Vermont, where she transformed her baking hobby into a new life.She opened Gesine Confectionary and later founded her baking school, Sugar Glider Kitchen. Her culinary work has earned national attention, featuring on shows like Food Network's Road Tasted with the Neelys, The Today Show, and The Talk, as well as in publications such as People, InStyle, and Vermont Life.Gesine is a prolific author of cookbooks, including the memoir My Life From Scratch: A Sweet Journey of Starting Over, One Cake at a Time and the popular cookbook Let Them Eat Cake, which explores "classic, decadent desserts with vegan, gluten-free and healthy options." Her newest book, which celebrates seasonal, farm-to-table cooking, is My Harvest Kitchen.: 100 + Recipes to Savor the Season. Website: https://www.gesine.com/Sugar Glider Kitchen: https://sugargliderkitchen.com/_________Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, underreported by major US media, Canadian Prime Minister Mark Carney delivered a powerful speech at the University of Ottawa, where he showed how Canada can fight back against Trump and win.Then, on the rest of the menu, despite cratering profits, Musk begged Tesla investors to give him his $1 trillion pay package, assuring them he can be fired if he goes “insane;” after Democratic Senators seized the floor, Senator Jeff Merkley of Oregon spoke for more than twenty-two hours to protest Trump's illegal power grab; and, two leading institutions are coming together to create an alternative to the decimated CDC's vaunted Morbidity and Mortality Weekly Report.After the break, we move to the Chef's Table where British counterterrorism police arrested three men in London of spying for Russia; and, Japan says it plans to tell Trump they will obey him and build up its military, no matter what they signed on the instrument of surrender on the deck of the USS Missouri all those forgetful years ago.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

This week on Office Ladies 6.0 the ladies are talking all things food on “The Office”. They also celebrate the release of Josh Snyder and Angela's cookbook “You Can Make This!” Josh comes on the pod and talks about what it's been like to write a cookbook with Angela and how he often listens to “Office Ladies” while cooking. Afterwards Jenna and Angela talk about memorable food eaten in episodes of “The Office” and the ladies reach out to Rainn Wilson, Creed Bratton and B.J. Novak about “Office” food memories. Then Jenna and Angela interview Sergio Giacoman who was a caterer on the set of “The Office” and now caters for “The Paper”! So no need to pull the stapler out of that jelly mold to enjoy this episode. Enjoy!  Check out Josh & Ange's “You Can Make This!” Cookbook: https://www.simonandschuster.com/books/You-Can-Make-This!/Angela-Kinsey/9781668069684 Office Ladies Website - Submit a fan question: https://officeladies.com/submitaquestion  Follow Us on Instagram: OfficeLadiesPod Follow Us on YouTubeFollow Us on TikTok To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

3I/ATLAS. Morons in the News. Louvre Reopens After Jewel Heist.   Potluck. Talkback Callers. Everyone Needs a Laugh.   Talkback Callers. Can You Believe This? She Loves the Cookbook.   Talkback Callers. From the Vault.

The cook and food writer Alison Roman frequently emanates and celebrates a certain spilled-milk imperfectionism. Her on-camera candor and laid-back cooking style have both contributed to growing her devoted audience of home cooks as well as the food-curious, many of whom have followed her and her singular recipes over the past decade-plus, from her prior media roles (Bon Appétit and The New York Times) to the independent-platform path she's now on. That's not to mention her three best-selling cookbooks, Dining In (2017), Nothing Fancy (2019), and Sweet Enough (2023), as well as her forthcoming fourth title, Something from Nothing, out Nov. 11. For Roman, there's joy and wisdom to be found in embracing a certain amount of honest-to-goodness mess, all while maturing into different versions of herself, in and out of the kitchen.On the episode, she reflects on the diaristic quality of her dishes, how time and money have shaped her cooking style and recipe-writing approach throughout her life, and the beauty of prioritizing tangible things in our ephemeral digital age.Special thanks to our Season 12 presenting sponsor, Van Cleef & Arpels.Alison Roman[4:49] Something From Nothing (2025)[5:52] Dining In (2017)[5:52] Sweet Enough (2023)[10:38] Nothing Fancy (2019)[16:06] First Bloom[22:03] The Tenth Muse by Judith Jones (2007)[22:03] Home Cooking by Laurie Colwin (1988)[22:03] Books by Anthony Bourdain[22:03] Blood, Bones & Butter by Gabrielle Hamilton (2011)[32:00] Chris Bernabeo[47:46] Solley's[56:24] Christina Tosi[57:22] Bon Appétit

This week, Rose and Crystal talk with literary agent Eryn Kalavsky about what really happens between a cookbook idea and a book deal. From crafting a proposal to navigating rejection, Eryn shares what agents look for, how trends shift, and why voice and clarity matter (sometimes) more than follower count. Along the way, they swap stories about Hartwood, Guerrilla Tacos, Small Victories, Tartine, and even The Betty Crocker Cookbook — the books that shaped how we cook and dream on the page.Books called out in this Episode:Eric Werner and Mya Henry, “Hartwood: Bright, Wild Flavors from the Edge of the Yucatán”Wesley Avila, Richard Parks III, “Guerrilla Tacos: Recipes from the Streets of L.A.”Molly Baz coversJulia Turshen, “Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs”Betty Crocker CookbookElisabeth Prueitt, Chad Robertson, “Tartine”Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's approval is crashing to new lows while he literally bulldozes the White House to the ground.Then, on the rest of the menu, DeSantis officials have been scrubbing evidence that US citizens have been nabbed in Trump's deportation blitz; more than four-hundred-twenty conspiracy-theory anti-science bills attacking public health protections built up over a century, have hit statehouses this year; and, the Wyoming Capitol, including the governor's office, was evacuated after an explosive device in front of the building was brought inside.After the break, we move to the Chef's Table where the UN Secretary-General defended science and weather forecasting as Trump threatens both; and, Putin has directed drills of Russian nuclear forces as his “Yo Mama” summit with Trump is put on hold.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Have you ever wanted to just enjoy a takeaway without worrying about the cost, the calories or how you'll feel after eating it? Well, ‘Healthy Fakeaways' is Nathan Anthony's latest cookbook showing you exactly how to do that. Nathan joined Pat in studio to chat about his new book.

Helen Goh's life story began with a complicated childhood - and blossomed into one about culture, cake and the meaning of life.Helen was born in Malaysia in the year of the Fire Horse. This zodiac birth year was a big threat to the Gohs, and her parents had to make a heartbreaking decision that would affect the family for a generation.The Gohs eventually immigrated to Australia, and Helen went on to sell pharmaceuticals to doctors, before she pursued her honours in psychology.A stint as a cafe owner followed, then Helen went back to basics as a chef's apprentice in Melbourne.She followed her heart to London, and encountered an 'Aladdin's cave' of goodies in a deli in Notting Hill, which was owned by Yotam Ottolenghi.Helen has come to understand the psychological benefits of baking, and now interweaves two of her life's enduring interests.Helen's book Baking and The Meaning of Life is published by Murdoch Books.This episode of Conversations was produced by Alice Moldovan. The Executive Producer is Nicola Harrison.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.This episode explores insecure attachment, attachment styles, coherence, purpose and significance in life, so you think horse, Yotam Ottolenghi, Year of the Fire horse, Notting Hill, Helen Goh's chocolate cake, Helen Goh recipes, baking for charity, raising money, bake sales, two careers, how to have two careers, baker, baker and psychologist, studying psychology, lemon curd, Women's Weekly, Malaysia, Nonya, Nyonya, foster child, fostering children, complicated family, raising Jewish boys, sweet, cookbook and cooking. 

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In this episode of The Cookbook, host Iris Goldfeder welcomes PR expert Barrie Cohen to discuss her journey in the public relations industry. Barry shares her experiences of starting her own PR business, the importance of building meaningful client relationships, and the intricacies of the PR process. They delve into the significance of networking, understanding client expectations, and the advice Barry has for aspiring entrepreneurs. The conversation highlights the passion that drives both Iris and Barry in their respective fields, emphasizing the importance of helping others and finding joy in their work. Learn More About Barrie Cohen At: www.bcpublicrelations.com Chapters 00:01 Welcome to The Cookbook 01:54 Barry's Journey into PR 05:59 The Evolution of a PR Business 11:39 The Importance of Client Relationships 17:32 Understanding the PR Process 23:41 Navigating Client Expectations 29:31 Advice for Aspiring Entrepreneurs 35:28 Finding Your Ideal Client 41:18 Building Meaningful Connections 47:15 What Lights Barry's Fire

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, you don't appoint an incompetent, inexperienced lawyer as your Top Prosecutor in the DOJ to go after your political enemies, because she may just end up screwing her own prosecution by leaking information accidentally to a reporter on Signal.Then, on the rest of the menu a Trump judicial pick is on hold over criminal links to DeSantis; Trump ordered Treasury employees not to share photos of his brazen and illegal White House demolition; and, federal judges caught the Trump Department of Justice with providing false information in over thirty-five court cases.After the break, we move to the Chef's Table where the Myanmar military shut down a major cybercrime center and detained over two-thousand people; and, Japan's first woman Prime Minister is an ultraconservative star from a male-dominated party.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Did Trump just steal $400 million dollars from a Miami college in order to build his Trump Presidential Library with DeSantis' help?Then, on the rest of the menu, good thing Newsom closed the freeway to the public during the massive No Kings rallies because JD Vance's motorcade was hit with shrapnel after an artillery shell blew up over Interstate 5 from the Trump-ordered live fire celebration; Indiana University fired the student newspaper faculty adviser who refused to block news stories critical of Trump; and, Marco Rubio secured a secret a deal for Trump with El Salvador, even though it meant betraying US informants.After the break, we move to the Chef's Table where London police are probing whether Prince Andrew asked an officer assigned to him as a bodyguard to dig up dirt on sexual assault accuser Virginia Giuffre; and, the Louvre remained closed, a day after historic jewels were stolen from the world's most-visited museum in a brazen daylight heist.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Pippa speaks to Colette Maclennan who is the owner and head chef of The General Store about her new cookbook called Dressed and Seasoned. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump may have immunity, but his ‘corrupt sycophants' do not.Starting off in the Bistro Cafe, the top four star Navy Admiral in Latin America announced his resignation due to Trump's war crimes of blowing up fishing boats off the coast of Venezuela and murdering at least twenty-one people.Then, on the rest of the menu, Trump's Albert Speer architectural obsession is not ending anytime soon; attorneys general of more than a dozen states sued Trump over the termination of $7 billion in funding intended for affordable solar energy projects across the US; and, Susan Stamberg, a “founding mother” of National Public Radio and the first woman to host a national news program, has died at age eighty-seven.After the break, we move to the Chef's Table where Italy's anti-mafia police are investigating the car bombing of a renowned news anchor on the eighth anniversary of the car bomb slaying of Maltese investigative journalist Daphne Caruana Galizia; and, three neo-Nazis who styled themselves after the SS, have been sentenced to between eight and eleven years for plotting attacks against UK mosques and synagogues.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

John and Soren chat with Laura Klynstra, the creative force behind the excellent cookbook The Homemade Pie Cookbook. They talk about all of the great photos, recipes, tips, equipment and information contained inside the book. They also talk about how letting go and giving into good cooking instead of perfect cooking can bring a freedom for home cooks. Thanks for listening!!!

Eric Wareheim is an actor, director, winemaker, and writer based in Los Angeles. You may know him as one half of the comedy duo behind the cult-followed Tim and Eric Awesome Show, Great Job!, but in recent years, he's been making a foray into food and wine, starting with the New York Times Best Seller cookbook Foodheim. His new book, Steak House, chronicles his freewheeling, exhaustive search for the ultimate steak house. It's a heady mix of recipes, interviews with legendary servers, and his own very funny essays—and today on the show, we go deep on his steak house fixation and reporting process.  And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The Great Community Bake Sale is New York's big weekend event, Katie Parla has a very cool new book out, Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City, it's soup season and Andy Baraghani's Golden Potato and Greens Soup is a great option. Also, a recap from the fun Los Angeles Chef's Conference, a visit to the Tiny Dollhouse Store, and Matt is heading to Korea. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Mexican chef Pati Jinich and UT San Antonio's Amy Rushing talk about the signficance of the food and history highlighted in the collection.

Kate Jenkinson: BiographyKate Jenkinson is an Australian actress who has been in constant work since graduating from the Western Australian Academy of Performing Arts (WAAPA) in 2004, where she won the Nigel Rideout Award. Her professional debut was in the play Zastrozzi for Black Swan Theatre Company, for which she was nominated for "Best Newcomer" in 2005.On television, she was a regular on the Channel 10 comedy series The Wedge (2005–2007) and has appeared in numerous Australian dramas and comedies including Offspring (as Kate Reid), House Husbands, Tangle, and Amazing Grace. She is perhaps best known internationally for her breakthrough role as the inmate Allie Novak in the hit Foxtel series Wentworth (2016–2021). She also starred opposite her friend Rebel Wilson in the US comedy series Super Fun Night (as Kendall Quinn), Bogan Pride, and The Wedge. Her recent work includes the series Five Bedrooms (as Melanie Best). On film, her credits include Fatal Honeymoon and The Heckler.New Work: "My Shit Kitchen"Kate Jenkinson has gained a following for her comedic cooking series, "My Shit Kitchen", where she shares her culinary escapades. Online Links:IMDb: https://www.imdb.com/name/nm2311303/?ref_=fn_all_nme_1Instagram: @katejenko YouTube: https://www.youtube.com/@katejenkoTikTok https://www.tiktok.com/@katejenko.tiktok_________Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump is planning to use Navy warships to strike inside California at the same time the No Kings Protest is taking place on Saturday.Then, on the rest of the menu, after finding forever chemicals in its drinking water, the Eastern Oregon city of Hermiston was so concerned about the safety of its residents, it stopped testing for them; Brown University is the latest academic institution to tell Trump to eat rocks over his protection money threat; and, dozens of reporters turned in their access badges and exited the Pentagon, rather than agree to being propaganda shops for the government.After the break, we move to the Chef's Table where the leading bishop among Armenian clerics has been arrested as the government escalates its crackdown on the church; and, if Trump blithely discloses to the world the CIA is conducting covert operations inside Venezuela, are they really covert?All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

This week, we're revisiting The Natural Menopause Method with nutritionist, Karen NewbyWe first met Karen last year when she explained how to arm women with the information we need to dodge the drug industry, understand how food heals and to live in harmony with one of the natural events in our lives. Have a listen to that episode of CTB here.This time, it's all about the cookbook as the companion book. Gilly finds out why it's so important to learn to cook up the method ourselves.You can buy Karen's The Natural Menopause Method Cookbook at the Cooking the Books shop on bookshop.org.And head over to Gilly's Substack for Extra Bites from Karen including a recipe from the book. Hosted on Acast. See acast.com/privacy for more information.

Ever wonder what it really takes to sell a cookbook? In this episode, Rose and Crystal get honest about the long road from idea to book deal — from crafting proposals to finding the right agent. Rose shares that she pitched cookbooks for years before selling one, a reminder that slow doesn't mean failure. It's a conversation about persistence, creative heartbreak, and the quiet faith it takes to keep writing when no one's said yes yet.Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

There's something about gathering around the table to share recipes, stories, and traditions with the people you love. But in the busyness of everyday life, hosting can feel overwhelming. Enter TableWith, a subscription-based app designed to make cookbook clubs effortless.In this episode, Megan Kowalczyk and Jillian Eversole, the co-founders of TableWith, share how their platform simplifies everything from date selection to recipe planning, so all that's left is the joy of cooking, connecting, and creating new traditions. We'll talk about the deeper meaning behind gathering, the importance of community, and how starting (or joining) a cookbook club can create lifelong friendships and memories.RESOURCES:Visit the website here.Join (available for Apple or Android).Follow along on Instagram, Pinterest, and/or TikTok!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, the MAGA SCOTUS hears oral arguments to eliminate Black and Brown people from Congress.Then, on the rest of the menu, federal stormtroopers threatened to shoot an ambulance crew to prevent them from taking an injured protester to the hospital; Jim Jordan's attempt to question Jack Smith hits a major snag; and, a federal judge threw the book at Trump's presidential library plot.After the break, we move to the Chef's Table where Trump threatened to pull support for Argentina if its politics don't align with his interests; and, Trump declared himself King of the World Cup and of the Olympics.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

New York Times best-selling cookbook author Gesine Bullock-Prado discusses her latest book of recipes, called My Harvest Kitchen: 100+ Recipes to Savor the Seasons. From a fall-inspired pumpkin tart or a risotto perfect for spring, the book details some of her favorite dishes throughout the year including desserts.

Author Bio: Heidi Herman was born and raised in Central Illinois, but her passion and a common theme in her writing is her Icelandic heritage. She spent more than thirty years in the telecommunications industry in a variety of roles that gave her a broad understanding of business, which she later applied to entrepreneurship, first in a small restaurant and later in a boutique publishing company. Her writing career started with the inspiration of her mother's example. In the winter of 2012, her mother, Íeda Jónasdóttir Herman, published a childhood memoir, which featured some of Iceland's folklore. Heidi was immersed in childhood memories of the Scandinavian legends, lore, and imaginative stories. The myth of Iceland's troll-like Christmas characters - Jólasveinar - sparked the imagination of many readers and led to Heidi writing her first book, "The Legend of the Icelandic Yule Lads." It was followed by two more books on Icelandic folklore: "The Guardians of Iceland and Other Icelandic Folk Tales" and "The Icelandic Yule Lads Mayhem at the North Pole." In 2017, she co-authored an Icelandic cookbook, "Homestyle Icelandic Cooking for American Kitchens" with her mother, Íeda Jónasdóttir Herman, which won a US category in The Gourmand World Cookbook Awards that year. Heidi published her debut novel, "Her Viking Heart", in 2018, and it was named the 2018 Foreword INDIES Book of the Year Gold Winner - Romance Category. Her motivational work, "On with The Butter! Spread More Living onto Everyday Life" was inspired when Heidi worked to complete her mother's final work, "Never Too Late." Íeda Jónasdóttir Herman (1925-2019) was 94 years old and had completed a year of new experiences to prove a person is never too old to enjoy life. That message, along with her mother's example, led Heidi to write this new motivational book with ideas and encouragement on how anyone can find those activities and experiences.She had authored seven books in five genres, with a new cookbook slated to be released September 16, 2025. Today, she continues to write between time spent traveling, sharing Icelandic culture plus a number of hobbies and interests. When she's not on the go, she is usually found cooking something up in the kitchen.Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

In this episode of The Cookbook, host Iris Goldfeder engages with Rebecca Arnold, author of 'The Rooted Renegade.' They discuss the importance of authenticity, navigating life transitions, and the impact of COVID-19 on personal and professional lives. The conversation delves into leadership challenges, the significance of an abundance mindset, and the journey of self-discovery in entrepreneurship. Rebecca shares insights from her book, emphasizing the need for emotional intelligence and meaningful connections in both personal and professional realms.

Cassandra Peterson (aka Elvira, Mistress of the Dark) joins Dan to pull back the coffin lid on her 45-year reign as the queen of Halloween. She shares how The Groundlings and a one-off local TV gig turned into her pop culture empire, why embracing her alter ego became her greatest business decision, and how she spends Halloween. Elvira also talks about her new cookbook Elvira's Cookbook from Hell (spoiler: it includes Cheese Whiz and crushed potato chips), her autumnal gin, and her friendship with Pee-wee Herman. From reframing Hollywood typecasting to becoming a brand that defines a holiday, Elvira proves that success sometimes means leaning all the way into what makes you different—even if it's spooky. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Korean Vegan was born when lawyer Joanne Lee Molinaro started veganizing the beloved dishes she grew up eating, including kimchi. (Yes, she cracked the code for vegan kimchi!) Her TikTok account blew up, her debut cookbook became a bestseller, and today, Joanne is a full-time content creator with millions of followers. She joined host Kerry Diamond to talk about her second cookbook, “Korean Vegan Homemade” (out 10/14), which is filled with personal recipes and playful takes, from Kimchi Mac ‘n' Cheese to Spicy Rice Cake Skewers to Sesame Chocolate Cake. They also discuss Joanne's recent expansion into K-beauty with Korean Vegan Beauty. The collection launched with two star products, a vegan collagen face cream and collagen smoothing shampoo. Joanne also shares insights on her relationship with her mom, handling online criticism, the inspiration behind some of her most beloved dishes, and her love of “K-Pop Demon Hunters.”This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Square and Ketel One for their support. Learn more at square.com/bigDon't miss Joanne in conversation with Eric Kim at the 92nd Street Y in Manhattan on Wednesday, Oct. 15th. Tickets are on sale now. Subscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Joanne: Instagram, Korean Vegan Beauty, website, “The Korean Vegan: Homemade” cookbook, Joanne on Radio Cherry Bombe in 2021More on Kerry: Instagram