Podcasts about cookery

Over the years, I've coached hundreds of cookbook writers. And as a cookbook writer myself, I've noticed something: the way we write shifts with the seasons. So does the energy you all bring to your projects. Without a doubt, January and September are your power months. Something about the clean slate of the new year—or the back-to-school feeling of fall—makes it easy to say yes. The urgency feels good for a while. But urgency doesn't last.  Pressure wears you out.  And cookbook writing—at its best—is built on bringing the full you to the page, year-round. So today I want to offer another way. A way of writing that moves with the rhythm of summer. With more daylight.  With more warmth.  With more time to reflect, to gather, to savor, and to create. Summer isn't about pushing. It's about presence.  And that's exactly what Cookbook Camp is built for.  So, whether you're poolside with a notebook or cooking with the windows open, let's explore how this season can support your most nourishing work yet. Things We Mention In This Episode: Registration for Cookbook Camp, a guided summer experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.    

Welcome to another episode of the show. If you have gathered recipes for years, hosted holiday parties and meals, preserved family traditions, or become the go-to source for meals in your family, then you may want to turn your recipes into something more: a cookbook. In this episode, I'm sharing 7 tips to help you move from recipe keeper to cookbook writer, everything from why calling yourself a writer matters to how your kitchen and keyboard habits create momentum for your project. If you're sitting on a goldmine of recipes, this episode will give you some food for thought to help you start your cookbook. Things We Mention In This Episode: Registration opens Monday, June 16, 2025, for Cookbook Camp, a laid-back summertime experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.  

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with Kasey Lobb—a self-professed food nerd, registered dietitian nutritionist, and plant-based chef. Kasey is the author of The Gluten-Free Sourdough Cookbook, a flavorful new release that brings together her personal passion and professional expertise. Her new book marks a stirring new chapter for Kasey's personal and professional journey. Most days, you'll find her experimenting in the kitchen or tending to “Mother”—her well-loved gluten-free sourdough starter. For over 20 years, Kasey has helped clients transform their health through food, with a focus on food sensitivities and autoimmune conditions. With this cookbook, she's on a mission to help home bakers ditch dry, dense gluten-free breads and bake with confidence using accessible, nourishing ingredients the whole family will love. Kasey and her book designer Rae are both students inside my cookbook coaching programs—Cookbooks on KDP and Get Paid to Get Published—and it's been a joy to watch this cookbook come to life. Things We Mention In This Episode: Appetite to Travel The Gluten-free Sourdough Cookbook by Kasey Lobb Join the waitlist for the next cohort of Cookbooks on KDP  

Tonight, we'll read recipes from A Plain Cookery Book for the Working Classes, written by Charles Elme Francatelli and published in 1852. Born in London of Italian descent, Francatelli was a French-trained cook who worked for Queen Victoria. While best known for his lavish cookbook The Modern Cook, filled with elaborate dishes for aristocratic tables, Francatelli also had a keen interest in practical nourishment for everyday people. A Plain Cookery Book was his attempt to provide affordable, nutritious recipes for the working poor—a surprisingly progressive endeavor for someone with royal credentials. The book contains instructions for everything from humble gruels to hearty stews, with occasional flourishes of culinary elegance. Francatelli emphasized the importance of thrift and economy in the kitchen, recommending ways to stretch small amounts of meat or repurpose leftovers. Though the language may feel formal by today's standards, many of the recipes offer a glimpse into the ingenuity of 19th-century home cooks working with limited means. — read by 'V' — Sign up for Snoozecast+ to get expanded, ad-free access by going to snoozecast.com/plus! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

Welcome to today's episode of the Cookbook Love Podcast! I'm delighted to be joined by Jessica Merchant, the force behind the wildly popular blog How Sweet Eats and the bestselling author of Everyday Dinners, The Pretty Dish, and Seriously Delish. Jessica is a full-time recipe developer and writer known for her down-to-earth approach, vibrant flavor combinations, and deep passion for all things food. In this episode, we dive into her newest book, Easy Everyday, and explore her tried-and-true strategies for making dinner doable, without sacrificing flavor. From her game-changing "Big 3" dinner shortcuts to her 10-Minute Meal Prep Strategy and go-to list of kitchen gear, Jessica shares how to bring ease and joy back to mealtime. She also opens up about her journey as a self-taught cook and offers valuable advice for aspiring cookbook authors looking to turn their passion into a published book. Things We Mention In This Episode: How Sweet Eats Easy Everyday by Jessica Merchant Entertaining by Martha Stewart Publish in a Day VIP Experience  

Welcome to another episode of the podcast. I'm excited to be here today for an interview with Sarah Ahn. Sarah is a digital storyteller and creator of Ahnest Kitchen, where she shares and documents her mother, Nam Soon Ahn's recipes. In their new book Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes, Sarah and Nam Soon take a deep dive into Korean home cooking along with decades of wisdom and techniques that help anyone cook like a Korean umma. Today on the show we talk all about Sarah's building of her presence online with Ahnest Kitchen, the journey with her mother writing their book Umma, helpful tips for building a pantry that brings out the three key flavors: sweet, salty, and tang and what recipes to start with when using the book, as well as a mother's love and wisdom and how far they will go for their children.  Things We Mention In This Episode: Ahnest Kitchen Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes  

Welcome to another episode of the podcast. Today, I'm excited to have an interview with Sapna Punjabi. Sapna combines a lifelong vegetarian practice with Ayurvedic training and expertise as a Registered Dietitian Nutritionist. In her new book Dal Chawal, Sapna presents Indian comfort food at its finest: economical, healthy, and delicious, with 85 recipes that form the foundation of Indian home cooking. In our interview today,we talked all about Sapna's journey to writing Dal Chawal, writing a cookbook rooted in identity and wellness, her routines and habits that helped her write her book, and Sapna's tips for first-time cookbook writers.  Things We Mention In This Episode: Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice. Connect with Sapna @bespiced Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.

If you've ever dreamed of writing a cookbook—but the book isn't here yet—you're not alone. In this installment of Being a Cookbook Writer, I'm sharing exactly what I did to move from dreaming to actually writing my cookbook. I'll walk you through the daily and weekly routines that helped me stay connected to my goal, even in the midst of a busy life. From journaling to documenting meals to typing just two recipes a day, I'll show you how small steps can lead to a finished book. If you're ready to stop waiting and start writing, this episode is for you. Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.  

In Episode 5 the intrepid team enter their blue period. Neil finds out how a unique blue cheese was resurrected from obscurity thanks to some mouldy leather. Allie explores the significance of blue corn to the Hopi in Arizona. And Sam explains why a blue flower was believed to lift the spirits (and also looks great in a glass of Pimms).Useful Links and Further Reading:Blue CheeseStichelton DairyNeal's Yard DairyEau de StiltonHarold McGee, On Food & Cooking (1984)Val Cheke, The Story of Cheese-Making in Britain (1959)Blue CornFlour: A Comprehensive Guide by Christine McFadden, 2018Hopi Culture - https://itcaonline.com/member-tribes/hopi-tribe/The Corn Maiden in Hopi Tradition: https://blog.kachinahouse.com/the-corn-maiden-unveiling-the-harvest-and-fertility-symbolism-among-the-hopi/Borage‘Borage – A Star Of Nature' on Stories From The Museum Floor , 25 August 2017Robert Tyas, The sentiment of flowers; or, Language of flora (1841)John Gerard, The Herbal, or a Generall historie of plantes (1636)Pliny, Natural Histories VIIAnon, A Proper New Booke of Cookery (1575)You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool's Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Steph Pixley. Steph is the deputy food editor for America's Test Kitchen's books team and culinary producer of the Cook's Country TV show. She attended the New England Culinary Institute and is most at peace when she's in the middle of a good baking project. For our episode today we talk all about ATK's new book: Baking for Two. ATK takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods. Steph explains the testing that went into baking small-scale recipes, how to turn your freezer into a treat factory, and the wide variety of sweet and savory baked goods that this new book allows home bakers to bake for two.  Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist @pixleypics on Instagram America's Test Kitchen Baking for Two Six Seasons  

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Jan Brandenburg. Jan is a cook, digital content creator, and pharmacist from eastern Kentucky. As a vegan and wanting to enjoy the flavors of her childhood, Jan spent years developing plant-based alternatives to traditional Appalachian dishes. Today on the show we talk about her journey from cookbook idea to publication including her favorite vegan Appalachian recipes, her tips for plant-based cooking, and her advice for anyone who wants to write a cookbook and get it published.   Things We Mention In This Episode: Connect with Jan @appalachianvegan The Modern Mountain Cookbook Claire's Corner Copia cookbook Download a free copy of the Art of Cookbook Creation checklist  

Pat Conway from Smokin' Soul in Wexford, Catherine Fulvio, from Ballyknocken House, Farm & Cookery School and Darina Allen from Ballymaloe Cookery School talk about the business of teaching people to cook.Listen to our Industry Review here.

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Kaleb Wyse. Kaleb is the creator of Wyse Guide and the author of the new cookbook There's Always Room at the Table. When Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn't think many people would take notice or even care. After all, his way of life is simple, guided by the seasons—he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him. But it turns out that people from all over the country connected with Kaleb's simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some—and are a breath of fresh air for others. Today on the show we're here to visit with Kaleb, learn all about his journey first on social media, leaning in to his life in south-east Iowa on his family's farm, and then his journey to writing and publishing his first cookbook.  Things We Mention In This Episode: Connect with Kaleb Wyse at Wyse Guide There's Always Room at the Table  Receive a free copy of the Art of Cookbook Creation checklist  

Jenn speaks to Tokyo bred, global citizen, Kyoto based, Momoko Nakamura (Momo) founder of Kyoto Research Institute. From her young memories of Japanese cookery at home, to her studies in microbiotics and traditional medicinal cooking, food television career in the US, to now returning to her roots in Japan and creating a company that is dedicated to researching, educating and preserving Japanese materials, Momo has been sharing her knowledge with the world, communicating the intangible in tangible ways. She shares with us what she means by intangible to tangible, her passion in the work she is doing, and the ups and downs that she has encountered along the way.  (Recorded on March 14, 2025)About Momoko Nakamura:Momoko leads Kyoto Research Institute, dedicated to the study of heritage Japanese materials. Her interest in fieldwork across the archipelago is rooted in over 20 years of communicating and educating on cookery culture and the food system. The Institute's research now extends beyond food, exploring a wide spectrum of the materials that create Japanese living, and shares these learnings in the form of educational programming, products, and publishing.Episode Resources:Website IG Maana Retreats Becoming Supernatural: How Common People Are Doing The Uncommon

Hello and welcome to another episode of the podcast. As I work on my next cookbook proposal, one thing that keeps coming up is that I am embarking on the long-game of cookbook publishing. From idea to a finished book, traditional publishing takes at least 18 - 24 months. That means the cookbook won't be "in my hands" for quite a while. How do you sustain the journey to a traditionally published book? That's what we're going to talk about today.  Things We Mention In This Episode: Build your Cookbook Author Platform Receive a free copy of the Art of Cookbook Creation checklist  

Hello and welcome to another episode of the podcast. March is birthday month here at our house and gift giving is on my mind. I love to give gifts to celebrate birthdays, especially gifts that my people want and are excited to receive. This makes me think about classes we teach and books we write and how to give people what they're hungry for instead of overthinking and creating something that they won't want or need.  Things We Mention In This Episode: Receive a copy of the Art of Cookbook Creation checklist  

On Tuesday's Morning Focus, the live broadcast took place from ETB College Of FET Campus In The Clonroad Business Park In Ennis. Alan spoke with Marie O'Callaghan, Full-time Programme Coordinator at Ennis Campus, along with students Joe Quelly, currently enrolled in a Community Education Introductory Cookery course, and Terri Fitzpatrick, attending a Community Crafts course. They discussed how their courses have impacted their learning, health, wellbeing, and community involvement, as well as their future educational plans. Image (c) Clare FM

Hello and welcome to another episode of the podcast. Today I gave myself the gift of time to sit and think about what I  love about cookbooks and cookbook writing. All of this has bubbled up as I think about writing a proposal for a 5th traditionally published cookbook. So if you're curious what drives this passion, listen in. And if you share this passion, which I'm sure many of you do, I invite you to join me inside Get Paid to Get Published and our LIVE 90-Day Get Paid to Get Published Accelerator. You can learn more about Get Paid to Get Published and how you can get paid to write a cookbook using the link below.  Things We Mention In This Episode: If you want to get paid to write a cookbook, join us for the next cohort of Get Paid to Get Published    

Hello and welcome to another episode of the podcast. I taught my Get Paid to Write a Cookbook workshop yesterday and we had a great time. Today I want to share three key takeaways from the workshop that will help you think about how your cookbook can earn money for your business. So if you've ever wondered how to turn your recipes into real revenue, this episode is for you.  Things We Mention In This Episode: If you want to get paid to write a cookbook join us for the next cohort of Get Paid to Get Published 

Hello and welcome to the other episode of the podcast. If you want to be the kind of cookbook author that publishers are excited to work with, it's not just about having great recipes and a great book idea—it's about who you are as a writer, creator, and business partner. Today I share 7 ways to make yourself irresistible to a traditional publisher. Things We Mention In This Episode: Register for How to Get Paid to Write a Cookbook LIVE Workshop on Wednesday, February 26, 2025  

Hello and welcome to the other episode of the podcast. Today on the podcast I share some answers to two commonly asked questions about recipe writing related to recipe inspiration, recipe permission, recipe creation, and writing recipes that are unique to you. Things We Mention In This Episode: Sign up here for my email list all about writing, publishing, habits, and writing routines.   

Hello and welcome to the other episode of the podcast. Right now, your cookbook might just feel like just an idea. A collection of notes, stories, and recipes that live in your head or scattered notebooks or digital files. But the moment you publish the book, everything changes. Instead of flipping through stacks of papers or trying to remember that one ingredient, you have a finished book. Your recipes and stories are in one place, beautifully organized, and ready to be used. And that's exactly what I want to talk to you about today. What changes when you publish a cookbook?  Things We Mention In This Episode: Sign up here for my email list all about writing, publishing, habits, and writing routines.   

Welcome to another episode of Cookbook Love Podcast! In today's episode, I'm joined by Marie-Pierre St-Onge, founding director of the Center of Excellence for Sleep & Circadian Research at Columbia University. Marie-Pierre is a nutritionist and a pioneer in the field of sleep health. Her groundbreaking research combines sleep and nutrition to provide comprehensive strategies for improving overall health. We discuss: The art and science of food and sleep Strategies for a good night's sleep The role of sleep in balancing hormones Insights from her new book, Eat Better, Sleep Better, featuring 75 recipes to help you sleep well at night and wake up energized during the day Guest Bio Marie-Pierre St-Onge is a leading expert in sleep and nutrition, with a passion for advancing health through her research. As the director of the Center of Excellence for Sleep & Circadian Research, she has contributed to a deeper understanding of how sleep and diet are interconnected. Her new book, Eat Better, Sleep Better, empowers readers with actionable advice and delicious recipes to enhance sleep quality. Things We Mention In This Episode: Enroll in the spring cohort of Cookbooks on KDP Sign up here for my email list all about writing, publishing, habits, and writing routines.  Connect with Marie-Pierre on Linked-In The Perfect Loaf  

Welcome to another episode of the podcast. Today I have a fun episode called the Ins and Outs for 2025. This episode was inspired by other Ins and Outs lists I've heard over the past few weeks. First, what is an Ins and Outs list? The Ins are things I did in 2024 that I want to do again, new stuff I want to try. The outs are things I don't want to bring forward to the new year that doesn't serve me anymore or don't help me get the next version of Maggie that I want to be.  I am hosting a LIVE workshop on Tuesday, January 28, 2025, at 12:00 NOON EST called Recipe Prep For Cookbook Success. In the workshop, I will help you get started with your cookbook project by selecting your recipes and organizing your vision for the book. Things We Mention In This Episode: Recipe Prep for Cookbook Success Workshop Sign up here for my email list all about writing, publishing, habits, and writing routines.   

As many of you know I self-published my Christmas Cookie Baking Guide in November 2024. This was my fifth published cookbook and my first self-publishing venture. It's easy for me to sit here and talk all about the book. And how the book is the fruit of the work I do every year as a Christmas cookie baker, And how I managed my time and myself to write and publish it. That's all true. But it's not the full story...and that's the topic for today's podcast. Here's the full quote about being in the arena from Theodore Roosevelt "It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." Things We Mention In This Episode: Join the waitlist for Cookbooks on KDP that starts in January 2025.  Sign up here for my email list all about writing, publishing, habits, and writing routines.   

Matthew Bannister on Jean-Marie Le Pen, who built up the French right wing National Front Party before being ejected from it by his daughter.Catherine Brown, the food writer who championed traditional Scottish cuisine.Baroness Oppenheim-Barnes, the parliamentarian who fought for consumer rights.And the radio DJ Johnnie Walker, known for his passion for music and his rebellious attitude. Bob Harris pays tribute.Producer: Ed PrendevilleArchive: Birmingham Six Case Reopens, BBC News, 1990; Release of the Birmingham Six, BBC News, 1991; Hard Talk, BBC, 2000; BBC Radio 4, 1974; Anti-IRA Marches, BBC News, 1974; Sounds of the 70s with Bob Harris, BBC R2, 2024; Johnnie Walker, Radio Caroline, 1968; Johnnie Walker: Interview, BBC Radio 1 Vintage, 2017; Sounds of the 70s with Johnnie Walker, BBC R2, 2024; Offshore Radio RSL and Johnnie Walker interview, Sky News, 1992; Sounds of the 70s with Johnnie Walker - Walker & Walker: Johnnie & Tiggy, BBC R2, 2024; Johnnie Walker Show, Radio Caroline, 14/08/1967; Walker on Walker, BBC R2, 2025; Johnnie Walker on KSAN, 1976; Johnnie Walker Documentary on Pirate Stations; Radio Cafe, BBC Radio Scotland, 2009; Kitchen Cafe, BBC Radio Scotland, 2009; Catherine Brown, Oxford Symposium on Food and Cookery, 2017; BBC World at One,1981; House of Lords, 2017; BBC West, 1974: Tomorrow's World, BBC1, 1976; BBC News, 1989

In today's episode, I am excited to talk to you about my least productive year. I want to tell you about how this least productive year started, how I realized that it wasn't working, and what I did to tweak the “plan” so that I got the results I wanted. Also if you are interested in publishing your book of recipes and stories on Amazon in 2025 there is a link below to join the waitlist. And if you're interested in learning more about writing, publishing, habits, and writing routines I invite you to join my email list by using the link below. Let's make it a great year filled with habits, routines, appointments, conversations, experiences, and the joy of moving forward with the life we want to live.  Things We Mention In This Episode: Join the waitlist for Cookbooks on KDP  Sign up here for my email list all about writing, publishing, habits, and writing routines.   

Olly's favourite episode of 2024 unfolds on September 23rd, 1387: the day of the most extravagant feast of the Middle Ages, featuring dishes like broth, venison, roasted swan, and boar-heads… and 12,000 eggs.  It took place at the London home of the Bishop of Durham, and was given in honour of King Richard II. Just 20 years old, Richard had already developed a reputation for extravagant tastes, employing 2,000 cooks to feed his court. But, despite the abundant and luxurious menu, the atmosphere at the feast was likely solemn, given the churchy setting and the era's rigid rules of etiquette.  In this episode, Arion, Rebecca and Olly explain why the cooks roasted birds in increasingly extravagant styles, yet served spices NEAT; discover how to make a "subtlety"; and dip into the rulebook for the carvers trained in the fine art of slicing and presenting food fit for a King… Further Reading: • ‘King Richard's Feast Of 1387' (OAKDEN): https://oakden.co.uk/king-richard-second-feast-1387/ • 'Oxford Symposium on Food & Cookery' (1990): https://www.google.co.uk/books/edition/Oxford_Symposium_on_Food_Cookery_1990/XseXnb98h90C?hl=en&gbpv=1&dq=23rd+September+1387&pg=PA138&printsec=frontcover • ‘How To Prepare A Traditional Medieval Feast | Let's Cook History' (Chronicle, 2021): https://www.youtube.com/watch?v=dkqQ5iGATrk Love the show? Support us!  Join 

Happy New Year and cheers to 2025! In today's episode, I am excited to welcome Heather Bell, lovingly known as Mama Bell. Heather is a mother of eight and a viral cooking and lifestyle influencer.  With joy and love, she shares her big family way of life through stories, recipes, and the journeys of her eight children—seven of whom are adopted. For over 28 years, Heather has been a farmer's wife, partnering with her hardworking husband on their Michigan farm, where they raise 4,000 laying hens, providing eggs to local grocery stores and restaurants. Heather's new book, Mama Bell's Big Family Cooking: 100+ Big-Batch Homestyle Recipes Your Family is Gonna Love, celebrates the art of big-batch, homestyle cooking with heartwarming stories of her family and their love of the kitchen. Key Highlights Heather's Big Family Way of Life: How Heather and her husband balance farm life and raising a large family. Stories and lessons from parenting eight children, including seven adoptions. Behind the Book - Mama Bell's Big Family Cooking: Highlights from the 10-chapter book, featuring each family member and their favorite kitchen contributions. Tips for keeping large-batch cooking simple, easy, and filling. Homestyle Recipes and Family Connection: Over 100 recipes designed for big families and gatherings. How food fosters connection and love in Heather's home. Thank you for joining me for today's conversation with Heather Bell. Whether you're cooking for a crowd or looking for inspiration for family meals, I hope this episode fills your heart and table. Things We Mention In This Episode: Register for The State of Cookbook Publishing Workshop Mama Bell's Big Family Cooking Connect with Heather @justthebells10 Land O' Lakes Treasury of Country Cooking  

In today's episode, I am delighted to welcome Heidrun Metzler. Born and raised in Germany, Heidrun grew up surrounded by a family of women who loved to bake—learning from her mother, aunt, and grandmother. After moving to the United States as a young woman, Heidrun missed German baked goods and began creating her baking recipes, blending her German roots with ingredients the best ingredients she could find in the US. Her new cookbook, German Heritage Baking, is the culmination of over a decade of work—a labor of love to preserve and share her family's baking traditions. The book highlights inherited tips, techniques, and ingredient knowledge, alongside the profound joy of creating fresh baked goods at home. Today on the podcast we talk about: Heidrun's Inspiration for Baking: How her family's passion for baking shaped her journey. Blending German baking traditions and techniques. Tips for Baking Success: Heidrun's practical advice for creating consistent and delicious baked goods. Insights into ingredient selection and preparation techniques. Exploring German Baking: An introduction to three types of German baking featured in her book: Mürbeteige (Shortcrust Pastry): The foundation for many traditional German desserts. Cookies: Heidrun's favorite recipes for timeless German cookies. Sponge-Based Tortes: Elegant and flavorful desserts that showcase German baking artistry. Whether you're a seasoned baker or just getting started, I hope this episode inspires you to explore your own heritage through baking.  Things We Mention In This Episode: The State of Cookbook Publishing Workshop 2025 German Heritage Baking: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets Christmas Cookie Baking Guide by Maggie Green Eric Kayser's  Sweet and Savory Tarts  

In today's episode, I am excited to welcome Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, and the author of The Hungry Ghost Bread Book. Jonathan approaches sourdough bread with a unique philosophy: sourdough isn't a style of bread—it is bread. His method revolves around three essential tenets: more hydration, more fermentation, and more heat in the oven. Today on the show: Jonathan's Philosophy on Sourdough: Why sourdough is the essence of bread, not just a style. Insights into his three tenets: more hydration, fermentation, and heat. Recipes and Inspiration from The Hungry Ghost Bread Book: Jonathan's formulas honed over 30 years of working with sourdough for loaves, flatbreads, crackers, and more. How the book and bakery merge ancient bread-making traditions with modern techniques and favorite like cookies and scones. Jonathan's Publishing Journey: The story behind getting a book deal and bringing his bread-making philosophy and formulas to print. Whether you're a bread-making enthusiast or simply love the smell of fresh sourdough, I hope this episode inspires you to get baking.  Things We Mention In This Episode: Christmas Cookie Baking Guide by Maggie Green Hungry Ghost Bread The Hungry Ghost Bread Book The Bread Builders: Hearth Loaves and Masonry Ovens Flatbread and Flavors: A Baker's Atlas by Naomi Duguid and Jeffrey Alford

In today's episode, I am excited to welcome Elana Pearlman, author of With Love and Babka: 50 Sweet and Savory Recipes for Everyone's Favorite Braided Bread. Inspired by her grandmother's love of traditional bread, this book explores the versatility of babka, featuring doughs for every preference—from classic and chocolate to gluten-free. Topics of Discussion: From Cakes to Babka: Elana shares her journey from running a wedding cake business to launching a mail-order babka business. The Publishing Path: Insights into Elana's journey of writing and publishing a cookbook, including her tips for building habits and routines while writing. Mastering Babka: Elana's expert advice on making babka less intimidating and how she created her unique flavor profiles. Business Meets Cookbook: How Elana merged her baking business with the creative process of writing a cookbook. This episode is a must-listen for bakers, cookbook enthusiasts, and anyone curious about blending a baking business with cookbook creation! Things We Mention In This Episode: Christmas Cookie Baking Guide by Maggie Green With Love and Babka by Elana Pearlman With Love and Babka on Instagram  

In today's episode, I am excited to welcome Sarah Frison, the author of The Festive Belgian Bakery, a delightful book celebrating chocolate, biscuits, cakes, and desserts enjoyed during the holiday season. Sarah shares her insights into Belgian holiday traditions, culinary techniques, and the journey of writing a cookbook. Topics of Discussion: Belgian Holiday Traditions: From St. Nicholas Day in December to Candlemas in February, Sarah walks us through the festive season in Belgium. The Art of Tempering Chocolate: Why tempering is crucial for achieving the perfect shine and snap in chocolates. Resources for Belgian Baking: Tips on sourcing equipment and ingredients for traditional Belgian recipes and candies. Cookbook Writing and Publishing: Sarah's advice on creating and publishing a successful cookbook. This episode offers a rich exploration of Belgian holiday baking and provides inspiration for anyone dreaming of writing their own cookbook! Things We Mention In This Episode: Christmas Cookie Baking Guide The Festive Belgian Bakery Anniversary House Callebaut Chocolate Sarah Frison on Substack   

The Story of Chicago's South Asians and Their Food Colleen Taylor Sen Chicago has the country's third-largest urban population of South Asians (a community that includes Indians, Pakistanis, Bangladeshis, and Nepalis) – and a vibrant South Asian food scene. Colleen Taylor Sen will tell the story of this community from the early 20th century when a small community lived on the Far South Side to the present. She'll also talk about the evolution of the city's South Asian grocery stores and restaurants, including the transformation of Devon Avenue on the Far North Side from a mainly Jewish shopping district in the 1960s to a mecca for South Asian shoppers from all over the Midwest. Today, Chicago's Indian food lovers can enjoy a wide range of cuisines from the simple fare of taxi drivers' "dhabas" to a Michelin-starred temple of cuisine. Biography: Colleen Sen has presented many programs before the Culinary Historians of Chicago. A prolific author and editor, she has contributed free-lance articles to such publications as Travel and Leisure, the Chicago Sun-Times, the Chicago Tribune, and was a regular participant in the Oxford Symposia on Food and Cookery. She has written eight books, among them Food Culture in India, Curry: A Global History, and Feasts and Fasts: A History of Food in India. In 2017 Colleen coedited The Chicago Food Encyclopedia. Her books have been translated into Arabic, Japanese, Korean, and Chinese. She has also organized many culinary tours of Indian stores and has given talks and cooking demonstrations on Indian cuisine. Recorded via Zoom on December 3, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

It's December, Advent has begun, and we can officially start discussing Christmas so I have put together an episode about turkey that is very much of two halves. There's an interview with Tom Copas, a turkey farmer who really looks after his flock: slow-grown, high welfare, and I have bought many a turkey from him over the years. Before that, I have prepared a little bit on the history of the turkey in Britain, spanning from Tudor times to the 20th century where it went from regal food to Christmas Day staple. Tom and I talked about farming family history, the intricacies of turkey farming, when the term ‘free-range' is misleading, cooking tips and turkey crackling: amongst many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Order your Christmas turkey from the Copas Farm shopFind Copas Turkeys on social media: Twitter/X @CopasTurkeys; Insta: @copasfarmshop or @tomcopasPodcast episodes pertinent to today's episode:Christmas Feasting with Annie GrayTudor Cooking & Cuisine with Brigitte WebsterTurkey history references:At Christmas We Feast: Festive Food Through the Ages (2021) Annie GrayEating with the Tudors: Food and Recipes (2023) Brigitte WebsterThe Good Housewife's Jewel (1596) Thomas DawsonThe Compleat Cook (1662) W. M.E. Kidder's Receipts of Pastry and Cookery (1741) Edward KidderA Christmas Carol (1843) Charles DickensUpcoming events:Find out about upcoming events on the website here.Neil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

In today's episode, I am excited to welcome Morgan Bolling. Morgan is the the Executive Editor of Creative Content for Cook's Country and a cast member of the Cook's Country TV show. Morgan spearheaded the book When Southern Women Cook: History, Lore, and 300 Recipes in collaboration with Toni Tipton-Martin. This compelling book celebrates the ways food has sustained and empowered Southern women throughout history. This episode is a thoughtful dive into: The Intersection of Southern Food and History: Inside Southern culinary traditions. Behind the Book: The process of creating When Southern Women Cook and how women writers and cooks were selected to share their stories. Food as a Lens: How food provides insight into shared history and cultural understanding. Empowering Women Through Food: The role of food as a tool for resilience and empowerment in the South. Things We Mention In This Episode When Southern Women Cook Cook's Country Gourmet's vintage 1960s cookbook  

In today's episode, I welcome Jessie-Sierra Ross. Jessie is a former professional ballerina turned food and lifestyle blogger. She's the creative mind behind the blog Straight to the Hips, Baby, where she shares her elegant yet approachable style of cooking, cocktails, and home entertaining. We dive into Jessie's transition from the world of ballet to the arena of home entertaining, discussing: Transition from Ballet to Blogging: Jessie shares her journey from ballet slippers to blogging, detailing how her background in the performing arts shaped her approach to food and entertaining. Building a Brand: Jessie's advice on developing a distinct brand style, centered on content pillars and being true to your interests. Highlights from Seasons Around the Table: A look at Jessie's new book, which celebrates seasonal cooking, floral tablescapes, and effortless entertaining. Thanksgiving Tips: Jessie's top tips for a seasonal Thanksgiving feast, including ideas for tablescaping and decor that will bring warmth and sophistication to the holiday table. Things We Mention In This Episode Straight to the Hips, Baby Seasons Around the Table Mastering the Art of French Cooking Tartine Bread  

The tables have turned today because I am being interviewed by author, food historian and friend of the show Sam Bilton. My book Knead to Know is out now and published by Icon Books, and Sam very kindly agreed to interview me about it for the podcast. We talk about baking evolution, bakestone cookery, Jaffa Cakes and taxation, what's so great about wheat plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Sam Bilton's websiteSocial media: mrssbiltonSam's blog Comfortably HungryNeil's book Knead to Know is out now and published by Icon Books. The Philosophy of Puddings is also out now, published by The British LibraryBlog posts pertinent to today's episode:Manchets and PayndemaynMy Best Yorkshire Pudding RecipeClotted CreamPodcast episodes pertinent to today's episode:Cake Baxters in Early Modern Scotland with Aaron AllenYorkshire Pudding with Elaine Lemm50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill NormanThe Philosophy of Chocolate with Sam BiltonTripe Special: Sam Bilton & Neil Buttery Talk TripeBritish Saffron with Sam BiltonGingerbread with Sam BiltonThings mentioned in today's episode:Hodmedod's websiteDoves Farm websiteThe Art of Cookery by Hannah GlasseThe Whole Duty of a WomanUpcoming events:Find out about upcoming events on the website here.The Foyle's Christmas Evening 28 NovemberNeil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper

In today's episode, I interview Erica Walker, one of the four sisters behind Favorite Family Recipes, a blog that has grown from a family recipe swap into a platform featuring over 1,000 recipes and reaching more than 2 million visitors each month. Erica shares insights from their newest cookbook, Most Requested Copycat Dishes: 101 Homemade Versions of Your Favorite Restaurant Recipes, along with tips on recreating restaurant-quality dishes at home. About Favorite Family Recipes Founded by Erica and her three sisters to share recipes among family Now features over 1,000 recipes with a monthly audience of 2 million+ readers Known for user-friendly recipes and family-favorite dishes Highlights from Most Requested Copycat Dishes Features 101 homemade versions of beloved restaurant recipes Includes insider tips and step-by-step photo instructions for more challenging dishes Perfect for both seasoned chefs and enthusiastic home cooks Discussion Points Popular and Requested Recipes: Erica talks about some of the blog's top recipes and fan favorites Fall Recipe Favorites: A look at Erica's favorite recipes for the fall season Top Ten Tips for Creating Copycat Recipes: Erica's best advice for recreating restaurant dishes at home Things We Mention In This Episode Most Requested Copy Cat Dishes Favorite Family Recipes Salt, Fat, Acid, Heat  

In today's episode, I'm excited to have an interview with Rose Levy Beranbaum. Rose is a legendary baking expert and author whose books have been translated into multiple languages, including Mandarin, Czech, Russian, and Spanish. Known as the "diva of desserts" and "the most meticulous baker who ever lived," Rose has published thirteen award-winning books, including The Cake Bible, Rose's Heavenly Cakes, and Rose's Christmas Cookies. Today, we dive into the exciting release of the 35th Anniversary Edition of The Cake Bible, which Rose has fully revised and updated with her husband, Woody Wolston. This edition brings fresh photography, essential new content, and special occasion cakes designed for weddings or to serve large groups. In this episode, we discuss: Revising The Cake Bible The process of updating a classic cookbook after 35 years New additions, including: Foundational cakes for every baker Showstopper cakes for special occasions Formulas to scale recipes based on the number of servings Photography that brings the book to life for modern readers The Author's Mindset & Longevity Rose's approach to being a back-listed author and keeping her books relevant How she balances creativity with consistency in her writing and recipes The routines and habits that help her stay focused on writing and testing recipes Advice for Aspiring Writers & Cookbook Authors Rose's wisdom on the discipline and patience required to become a successful author Her top tips for aspiring cookbook writers The importance of testing in creating foolproof recipes Things We Mention In This Episode Connect with Rose Levy Beranbaum online The Cake Bible 35th Anniversary Edition  

In today's episode, I'm excited to have an interview with Sonja Overhiser, one of the creative minds behind the award-winning blog A Couple Cooks. Along with her husband Alex, Sonja has built a global following for their healthy, plant-based recipes and expertise in cocktails. Their work has been featured in Food & Wine and The Washington Post, and their blog receives millions of visitors each month. We dive into their journey from fast food to cooking from scratch, the growth of their blog, and the behind-the-scenes process of pitching and reconfiguring their book idea to land a publishing deal. Sonja also shares insights on their new book, A Couple Cooks, offering practical tips for aspiring cookbook writers along the way. In this episode, we discuss: The Evolution of A Couple Cooks How Sonja and Alex transitioned from a fast-food lifestyle to a mostly plant-based, from-scratch diet The inspiration behind starting their blog in 2010 Their mission to connect readers all over the world with healthy, approachable recipes Building a Brand and Getting Published The journey of turning a passion for food into an award-winning blog with millions of visitors each month How they pitched the concept of their book to publishers and reworked it to secure a deal Their experience working with major publications like Food & Wine and The Washington Post Behind the Scenes of A Couple Cooks (The Book) Sonja's and Alex's message for readers and what they hope to inspire The unique cooking method featured in the book: circle and square icons to help couples or friends cook together seamlessly Their rigorous recipe testing process to ensure high-quality, fail-proof recipes for every home cook Tips for Aspiring Cookbook Writers Sonja's advice for aspiring authors seeking a book deal The importance of brand-building and developing a clear message before approaching publishers How to navigate the process of writing, pitching, and refining a cookbook concept Things We Mention In This Episode A Couple Cooks The Way to Cook by Julia Child  

In today's episode, I'm excited to bring you an interview with Jessica Battilana. Jessica is the staff editor at King Arthur Baking company and the co-author of The Big Book of Bread. Along with Martin Philip and Melanie Wanders, Jessica helped write and create their newest book that offers a comprehensive collection of over 125 bread recipes for bakers of all levels. During our conversation, Jessica shares insights into the King Arthur Baking Company, the inspiration behind The Big Book of Bread, and what it was like to collaborate on a cookbook for such a renowned brand. We also dive into some of the book's unique features, including an index organized by time, flour type, and baking timelines for each recipe—plus, we explore the helpful King Arthur Baker's Hotline, designed to support bakers at every step. In this episode, we discuss: About King Arthur Baking Company The history and mission of King Arthur Baking Company Why they are a trusted name in baking and cookbooks Creating The Big Book of Bread The inspiration behind the book and its focus on bread The collaborative process with co-authors Martin Philip and Melanie Wanders Key Features of the Book User-friendly design for bakers of all skill levels Indexing by time, flour type, and recipe difficulty Detailed timelines to help bakers plan their day around bread-making Baker's Hotline & Extra Support How the King Arthur Baker's Hotline supports bakers with expert advice Tips on how to get the most out of the hotline for troubleshooting and guidance Jessica's Personal Insights Jessica's favorite recipes from The Big Book of Bread Her personal tips and tricks for perfecting your bread-baking skills Tune in for a behind-the-scenes look at the making of this incredible bread bible and get inspired to bake your next loaf! Things We Mention In This Episode King Arthur Baking Company The Big Book of Bread Zuni Cafe by Judy Rogers  

Welcome to another episode of the podcast! Today, I'm joined by Kiano Moju. Kiano is a Kenyan-Nigerian American recipe developer, producer, director, video host, and the author of her new book, Afri Cali: Recipes from My Jikoni. Kiano's culinary identity is a unique fusion of her Kenyan and Nigerian heritage, her upbringing in California's diverse food culture, and her experiences traveling abroad. You may recognize Kiano from her time as a creative video producer at BuzzFeed's Tasty, where her recipe videos garnered over 100 million views. Since departing from BuzzFeed in 2019, Kiano has launched her own media company and founded The Jikoni Recipe Archive, a nonprofit dedicated to preserving and celebrating the diverse cuisine of Africa and its diaspora. In this episode, Kiano and I discuss: African food as everyday food: How to incorporate African cuisine into your regular cooking routine, making it both accessible and enjoyable. 3rd Culture Cooking: Kiano shares her perspective on blending cultural influences from different backgrounds into a unique culinary identity. Accessible global flavors: We talk about making African recipes approachable for home cooks, even when certain ingredients may be hard to find. Capturing family recipes: Kiano explains her process for turning oral, unwritten family recipes into structured, easy-to-follow recipes for her cookbook, preserving these treasured dishes for future generations. If you're interested in learning how to incorporate African flavors into your everyday cooking, or you want to hear more about Kiano's journey from BuzzFeed to running her own media company, this episode is for you. Join us for a conversation about culture, food, and the art of preserving culinary heritage. Things We Mention In This Episode Jikoni Recipe Archive Kiano Moju Afri Cali: Recipes from My Jikoni Dishoom: From Bombay with Love  

The Wabi Sabi Podcast: Special Episode with Chef Cynthia Sestito This episode of The Wabi Sabi Podcast dives deep into the 20-year journey of Chef Cynthia Sestito and Candice Kumai. From pioneering on Top Chef season one to transforming the culinary arts scene in New York, Los Angeles, and the Hamptons, Cynthia and Candice have been trailblazers in their fields, breaking boundaries and celebrating their heritage. Chef Cynthia Sestito, a powerhouse in the industry, has spent over a decade cooking for Jay Z and other hip-hop legends. She played a pivotal role in opening the iconic 40/40 Club and worked on memorable projects like the music videos for “Bonnie & Clyde” and “99 Problems.” Hear her behind-the-scenes stories of traveling with Jay Z's entourage across Germany, Paris, Mexico, Los Angeles, and New York. Don't miss this incredible episode & Share with a friend: Support marginalized women in the food and media industries by subscribing to Candice's YouTube channel. Your subscription helps elevate voices that deserve recognition in an often-overlooked industry. Follow Cynthia on Instagram @CynfulFood. Also, check out her work at The Cookery by Cyn and Trudy in the Hamptons: The Cookery. Candice Kumai is a 7x bestselling author and has written for Vogue, Bon Appétit, and Cosmopolitan. She has appeared on Iron Chef, Selena + Chef, Top Chef, and has contributed to the TODAY Show for over 15 years. Based in Brooklyn, New York, Candice is a proud Japanese-American who is committed to empowering marginalized women.

Hello, and welcome to another episode of the podcast. Today, I have an interview with Caitlin Prettyman. Caitlin is the creator and photographer behind the popular food blog "Kalefornia Kravings". Catlin loves sharing fun, vibrant recipes that are full of flavor and made with better-for-ingredients. Being a born & raised San Diegan, she is mostly known for her easy-to-follow recipes utilizing fresh local ingredients found on the California Coast. In our conversation today we talked about Caitlin's new cookbook, Fast & Fresh Cal-Mex Cooking that provides a fresh California spin on Tex-Mex cuisine using an array of nourishing vegetables, fresh herbs, citrus juice, zesty salsas, sauces and healthy proteins. We also discuss Caitlin's publishing journey, her tips for writing a cookbook, and her advice for first time cookbook writers.  Things We Mention In This Episode Fast & Fresh Cal-Mex Cooking Kalefornia Kravings Betty Crocker's Cookbook    

Hello, and welcome to another episode of the podcast. Today, I have an interview with Diana Goldman. Diana Goldman is a chef, food photographer, and culinary educator based in Boston. She is the creator of Beantown Kitchen and author of the new cookbook Plants for You. Diana teaches all about plant-based cuisine and shares her passion for wholesome, flavorful food which shines through in every recipe she makes. In our conversation today we talk all about Diana's journey writing a cookbook, her success with orchestrating testing with over 50 recipe testers for her book, her tips for going PRO as she learned from the book the War of Art and how she invites creative energy to support and inspire her when working on her food and writing projects.  Things We Mention In This Episode Connect with Diana Goldman online Plants for You Cookbook The Vegetarian Flavor Bible  The War of Art by Stephen Pressfield  

The most extravagant feast of the Middle Ages took place at the London home of the Bishop of Durham on September 23rd, 1387, in honour of King Richard II.  The banquet featured dishes like broth, venison, roasted swan, and boar-heads… and  12,000 eggs.  At just 20 years old, Richard had already developed a reputation for extravagant tastes, employing 2,000 cooks to feed his court. But, despite the abundant and luxurious menu, the atmosphere at the feast was likely solemn, given the churchy setting and the era's rigid rules of etiquette.  In this episode, Arion, Rebecca and Olly explain why the cooks roasted birds in increasingly extravagant styles, yet served spices NEAT; discover how to make a "subtlety"; and dip into the rulebook for the carvers trained in the fine art of slicing and presenting food fit for a King… Further Reading: • ‘King Richard's Feast Of 1387' (OAKDEN): https://oakden.co.uk/king-richard-second-feast-1387/ • 'Oxford Symposium on Food & Cookery' (1990): https://www.google.co.uk/books/edition/Oxford_Symposium_on_Food_Cookery_1990/XseXnb98h90C?hl=en&gbpv=1&dq=23rd+September+1387&pg=PA138&printsec=frontcover • ‘How To Prepare A Traditional Medieval Feast | Let's Cook History' (Chronicle, 2021): https://www.youtube.com/watch?v=dkqQ5iGATrk Love the show? Support us!  Join 

Tonight, we'll read an excerpt from 1892's “The Chemistry of Cookery” by W. Mattieu Williams that we titled Count Rumford's Substitute for Tea and Coffee. Snoozecast first read this excerpt back in 2020.  Benjamin Thompson, also known as Count Rumford, was an interesting fellow. Born in Massachusetts in 1753, he charmed and married an heiress from Concord, New Hampshire, then called Rumford, NH. He was a British loyalist when the American Revolutionary War began. When a rebel mob attacked his house, he abandoned his house and family to join the British side of the war and conducted experiments on gunpowder. Then he moved to Bavaria, and among other things applied his scientific skills to establishing workhouses for the poor and inventing the method of cooking called Sous Vide. For his efforts in science and society his awarded the title of Count. He chose the name Rumford for the town he was married in some twenty years earlier. — read by 'V' — Sign up for Snoozecast+ to get expanded, ad-free access by going to snoozecast.com/plus! Learn more about your ad choices. Visit megaphone.fm/adchoices