Podcast appearances and mentions of Edd Kimber

We explore candied fruit, small-batch cookies, how to make maple syrup and an ancient fruit — the date. Rawaan Alkhatib takes us on a hot date, offering a global perspective on the ancient superfood. Chewy and gooey, small batch bakes are perfect when you want just a little sweetness — and Edd Kimber knows how to mix them up. Camilla Wynne shows us how to make stunning candied fruit. Peter Gregg pursues happiness via maple syrup. Baker and chocolatier Valerie Gordon explains how she sugars rose petals for her bestselling petits fours. Subscribe to our newsletter at kcrw.com/goodfood

Edd Kimber returns to the podcast to talk about his new book Small Batch Cookies. Edd is always full of great advice, tips and tricks to help you become a better baker, and in this episode he shares his cookie manifesto, where he finds inspiration and shares loads of ideas for turning practically any flavour combination into a delicious cookie. Learn more about your ad choices. Visit podcastchoices.com/adchoices

One of our DEAREST friends of The Carriage House, Great British Bake-Off winner Edd Kimber, has a new book out soon. SMALL BATCH COOKIES, the follow-up to his smash hit best-selling SMALL BATCH BAKES, comes out August 29 in the UK and September 24 in the US. SMALL BATCH COOKIES is for when you don't want to bake just for the big celebrations but also for the small moments in your everyday life; a single cookie when a craving hits or a batch of six when friends or family have popped in to visit. To celebrate Edd's upcoming book, we wanted to do a Carriage House Encore of the last time Edd joined us. This episode is from October 2022 when Edd joined us to talk about his first book SMALL BATCH BAKES and helped us give advice on a marriage dominated by a hygiene problem and a midwife who doesn't want to mix business and pleasure. And don't forget to pre-order SMALL BATCH COOKIES, out August 29 in the UK and September 24 in the US! Sponsors: Pack your bags with high quality essentials from Quince. Go to quince.com/ronna today for free shipping and a 365-day return window! Grow your business no matter what stage you're in with Shopify. We use it ourselves, and we love it! Go to shopify.com/askronna for a dollar a month free trial period today! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this new series Janine and co-host Gurd Loyal will be asking our favourite food creators how they entertain from cosy gatherings to feeding a crowd! - this week Edd Kimber on boozy puddings, hero ingredients and creating the right atmosphere Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode we dive into Edd Kimber's guide to the Paris bakery scene. Author and baker Edd is an expert in patisserie and here he shares his 10 must-visit shops, plus the best sweet things to sample from each. Olive is celebrating it's 20th birthday this year so to mark the occasion we are re-releasing 20 of our favourite podcast episodes over the next month. Listen again to some old favourites or discover unheard episodes as we dive deep into the back catalogue. And don't forget there are more than 400 podcast episodes in the archive – just head to olivemagazine.com to find out more! Learn more about your ad choices. Visit podcastchoices.com/adchoices

In the next of our 'Recommends' episodes, we discuss someone we've mentioned many times before - The Boy Who Bakes, aka Edd Kimber. We're discussing THREE of Edd's amazing books: One Tin Bakes, One Tin Bakes Easy and Small Batch Bakes, and yes, we fangirl hard. Music: Lovely Swindler – AmariàMitsubachi – Smith the Mister Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Now wait a minute. We're just getting right into it this week since you'd all rather spend the hour with our guests than with us, pardon me. Joining us in The Carriage House are none other than our DEAR friends Naomi Ekperigin and Andy Beckerman! If you're not listening to their smash hit podcast COUPLES THERAPY, then we don't know what you're doing with your life. Naomi and Andy help us give advice on competing wedding dates, dealing with a friend who asks you for more than you can handle, and what to do when you've been in love with your best friend since 7th grade. How amazing is this episode? Andy gives it 10/10 Yentls! By popular demand, our London LIVE show streaming has been extended! If you missed it in person, you can still watch our incredibly fun evening with Sue Perkins, Edd Kimber, and Gearóid Farrelly through Friday July 28 at 11:59pm UK time. Go to askronnalive.com for details! Does your summer need some glamour? We can help! We're still accepting members for August's AR Social Club. Become a member to get a fabulous curated cocktail delivered to your doorstep every month or, if you just want to dip your toe in, buy a one-off box to see what you're missing. arsocialclub.com Sponsor: How many subscriptions have you signed up for and completely forgotten about? If you're like us, A LOT. Rocket Money can help! Go to rocketmoney.com/askronna to find and cancel unwanted subscriptions today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Now wait a minute. Ronna's Ashkenazi sneeze reflex is tingling, and (Bryan) is jet lagged like you wouldn't believe, but we've got a FABULOUS show this week. Joining us in The Carriage House is none other than actor, writer, and comedian Connor Ratliff! You know Connor from his smash hit podcast DEAD EYES about being fired by Tom Hanks. He's also got not one, not two, but THREE shows coming up at the Edinburgh Fringe this August based on his delightfully quirky creation THE GEORGE LUCAS TALK SHOW. Catch it on YouTube. Connor helps us give advice on dealing with a newly discovered family secret and how to get a partner to break a terribly annoying phone habit. It's almost here! Ronna (& Bryan) will be LIVE in London THIS FRIDAY 14 July! Join us at Kings Place at 19:30 for fun, advice, games, and prizes with special guests Sue Perkins, Edd Kimber, and Gearóid Farrelly. Can't make it in person? Don't worry! You can also stream the show at your convenience from home until 21 July. All information at askronnalive.com The dog days of summer are fast approaching, and there's no better way to refresh yourself after a hot day than with a spectacular cocktail creation from AR Social Club. We've got an incredible drink planned for August, and you won't want to miss it. arsocialclub.com Sponsor: Find doctors in your area on your own schedule and who take your insurance. It's a snap! Go to zocdoc.com/askronna to download the app today! Learn more about your ad choices. Visit megaphone.fm/adchoices

Of thee we sing! What better way to celebrate Independence Day than by counting down the days until we go back to the place we broke away from? We're just ten short days away from Ronna (& Bryan) LIVE in London, but until then, we've got a STELLAR Carriage House Catch-Up this week. After some top notch Austria travel advice (Ronna's got you covered if you ever visit, excuse me), we give advice on a roommate situation that needs to be heard to be believed and on working to accept yourself after pandemic weight gain. It's coming! July 14th in London at 19:30. Join us for our first ever LIVE and IN-PERSON event at Kings Place. We'll be joined by special guests Sue Perkins, Edd Kimber, and Gearóid Farrelly, pardon me, and we've got advice to give and prizes to give away. You won't want to miss it! And if you can't be there in person, you can still stream it from home! Go to askronnalive.com for all the details. Summer's in full swing, and there's no better way to class up your summer barbecues than with a top notch bar to impress your guests. Join AR Social Club for August to ring in the dog days of summer right. arsocialclub.com Sponsor: Rocket Money helps find and cancel unwanted subscriptions that you may not even know you have! Go to rocketmoney.com/askronna to get started today! Learn more about your ad choices. Visit megaphone.fm/adchoices

EDD KIMBER shares his top 3 baking tips, hacks and cheats Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week @missj9 is joined by food writer, author and expert baker Edd Kimber (@theboywhobakes) as he shares 10 things you need to know about elevating your bakes, with loads of useful tips and tricks to take your creations to the next level. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Edd Kimber is a food writer based in London and is one of the UK's most popular bakers. Winner of the First Great British Bake off, he is also the author of The Boy Who Bakes (2011), Say it with Cake (2012), Patisserie Made Simple (2014), and his smash hit, One Tin Bakes (2020), One Tin Bakes Easy (2021) and the Sunday Times bestselling Small Batch Bakes. Over the last ten years, he has appeared on multiple television shows, including as a resident baker on The Alan Titchmarsh Show, on Good Morning America, Sunday Brunch, Saturday Kitchen, and, of course, on the original series of The Great British Bake Off, of which he is the inaugural winner. He regularly shares his knowledge at cookery schools and food festivals worldwide and writes for multiple publications. His work has been featured in Olive Magazine, BBC Good Food, The Guardian and on The Kitchn, Serious Eats, Buzzfeed, Food 52 and many more. Instagram @theboywhobakes Website: theboywhobakes.co.uk This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Now wait a minute. We love this week's guest so much we could talk to him for hours and hours. Joining us in The Carriage House for his SECOND appearance, pardon me, is none other than star baker and our dear, dear friend Edd Kimber! Of course you know Edd as the winner of the first season of THE GREAT BRITISH BAKE OFF, but he's also got a new book out this week called SMALL BATCH BAKES. It's already an instant bestseller in the UK, and we have the opportunity to make it a bestseller here in the US. Buy it today!! Edd-d-d-d joins us to give advice on a marriage dominated by a hygiene problem and a midwife who doesn't want to mix business and pleasure. Special thanks to our sponsor Shopify! Join today to open your own online store and get a free trial at shopify.com/askronna

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This week baker and author Edd Kimber is back to talk about his specialist subject - patisserie! Edd shares 10 things you need to know about the history, traditions and stories behind some of the most iconic French pastries and bakes. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week we kick off a quartet of French-themed podcasts with Edd Kimber's guide to the Paris bakery scene. Author and baker Edd is an expert in patisserie and this episode he shares his 10 must-visit shops, plus the best sweet things to sample from each. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Join me as I sit down with Edd Kimber, AKA The Boy Who Bakes, in his flat and we chat about Hot Cross Buns and then taste and discuss 7 from London's Best Bakeries.This episode is also available to watch on YouTube!The bun chat starts around minute 8:00.Summary around minute 35.After the review Edd shares some of his experience and top tips in making hot cross buns (around minute 39:00).Would you like more episodes like this? Let me know: thenextdeliciousthing@gmail.com.All the details and pictures and links to the bakeries at https://thenextdeliciousthing.com.Bakeries featured: Bread Ahead BakeryGail's BakeryFlor BakeryPopham's BakeryQuality Chop HouseToklas BakeryLayla BakeryI'm still sending an email each week sharing the most interesting things I'm tasting in London and beyond. Sign up at https://jenniferearle.substack.comAbout this London food podcast host:Jennifer Earle is the founder of London's first food tour business - Chocolate Ecstasy Tours - and a former Food Buyer and Food Developer at major UK food retailers. She walks the streets of London searching for delicious food and spends far too much time on Instagram (@jennifer.earle)Stay up to date with the latest London Food:Follow @thenextdeliciousthing on Instagram.Receive the weekly list via newsletter at https://jenniferearle.substack.com See the blog at thenextdeliciousthing.comAbout this food podcast:The Next Delicious Thing is hosted, produced and edited by Jennifer Earle.This podcast sharing the best of London food is a passion project designed to help people who love food find out what's worth spending their money on and also help out the businesses that are producing delicious things, many of them are small businesses. I'd be so grateful if you could... Get full access to The Next Delicious Thing at jenniferearle.substack.com/subscribe

In this episode, I'm valiantly trying to use up the serious quantities of black cocoa I bought online! Luckily, it is very nice stuff, adding an intense chocolate flavour to everything as well as that dramatic colour. I talk about four bakes: Edd Kimber's chocolate sablé biscuits, The River Cottage's chocolate pear cake, a sophisticated chocolate tahini shortbread and Dorie Greenspan's World Peace Cookies with freeze dried raspberries. For written recipes, links and more photos please see flourbuttereggssugar.com . Email: flourbuttereggssugar@gmail.com Find us on Facebook and Instagram.

Edd Kimber, winner of the first series of The Great British Bake Off , talks about his busiest year and writing books during lockdown.

This very special baking-focused episode features an incredible line-up of expert guests: Nigella Lawson, Edd Kimber and Ravneet Gill, who between them have written countless baking recipes and produced thousands of cakes, biscuits, buns and breads. They join Jimi Famurewa and guest co-host Martha Collison – the youngest person ever to take part in The Great British Bake Off and a baking aficionado in her own right – to look at why baking is more popular and meaningful than ever before. As well as asking if it's possible to have too many brownie recipes, the panel explore the ways in which baking brings us joy, pleasure and fulfilment, discuss how it can be a force for good, and agree that imperfect-looking bakes are often the best.To find out more about the show, go to waitrose.com/podcast.Host: Jimi FamurewaCo-host: Martha CollisonProducer: Sera BerksoyExecutive Producer: Nikki DuffyEditor: Nathan CopelinA John Brown production for Waitrose & Partners. See acast.com/privacy for privacy and opt-out information.

Get those chickpeas soaking and your list of niche ingredients ready - Ottolenghi's back with another book this season, and this time it's with Sami Tamimi, for a culinary journey through fascinating Jerusalem. After a spate of general, encyclopedia-style books (and a whole lot of French food), we are thrilled to get cooking something a little different. Find out how Hannah's carrying on Victoria's sandwich tradition from our last episode, and who cooked the most dishes in a bid to rustle up the bigger feast. Here is that delightful Thrillist article on cookbook stores that Hannah mentions, and the book we mention that we're excited about is Edd Kimber's One Tin Bakes: Foolproof cakes, traybakes, bars and bites from gluten-free to vegan and beyond, out in October 2021. We'd love to hear what your favourite recipes are from this book - let us know @cookbookcircle on Twitter and Instagram!Music credits:Intro & Outro: Funky Souls – AmariàInterludes: Words – Dylan Sitts See acast.com/privacy for privacy and opt-out information.

With Valentine's Day coming up soon, I wanted to bring you a special episode from 2016 — a conversation with several wonderful queer folks about the romantic entertainment that changed their lives.Join me now on a candle-lit paddle through the Sewers, where we'll bump into Louis Virtel, host of the Keep It Podcast; Edd Kimber, the first winner of Great British Bakeoff, Comedian Kevin Yee, Artist Terry Blas, and more — all talking about the book and movies and music and shows that define love.

2020 Cookbook Year In Review with Becky Krystal Staff Writer for Voraciously at Washington Post FoodPhoto credit- Tom McCorkle for The Washington Post; styling by Marie Ostrosky for The Washington Post. Intro: Welcome to the number one cookbook podcast, Cookery by the book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors,Becky Krystal: I'm Becky Krystal, I'm a staff writer for Voraciously at Washington Post Food.Suzy Chase: So Becky it's been a year since we last chatted about cookbooks. And I swear, it feels like it's been 10 years.Becky Krystal: Yes!! I was going to say that, it doesn't feel like normal time.Suzy Chase: It doesn't! How has your year been?Becky Krystal: It's been interesting like everyone else's. Our office closed very early on, actually probably before a lot of other offices so we lost access to our food lab and our kitchen and everything else all of our thousands of cookbooks in mid-March and I've been home ever since cooking in my own kitchen testing in my own kitchen. We've had lots of logistical challenges with regard to photo shoots and I was sending and driving cookies around to everyone for our holiday package and for about six months, I had my three and a half year old home with me. So it's been a year - 21.Suzy Chase: What is one of the hardest things you had to conquer cooking in your own kitchen this year? It'll make us all feel better to hear it.Becky Krystal: I think just figuring out well there's a lot, I guess, but figuring out where to put everything actually has been really challenging because I was testing recipe and I recipes and I also have my own cooking supplies. I have the food I was cooking for my family. You know, sometimes I'd have meat marinating for work and other dishes in various states of preparation and my refrigerator and my freezer were just overflowing and I knew I was going to be doing a lot of baking for cookies so I bought 50 pound bags of flour so I have these massive industrial size buckets of flour, basically still sitting in my dining room. So, uh, space is a pretty big challenge, actually.Suzy Chase: You and the Voraciously team put together your favorite cookbooks of 2020. Can you read us the intro to the article?Becky Krystal: Sure. Like all of you, we’ve been at home for most of 2020, cooking more meals in our own kitchens than we ever expected to. Many of us have turned to familiar ingredients and recipes time and time again, when we just needed to get dinner on the table or couldn’t run out to the store. Thankfully, we’ve also had cookbooks to help us get out of the rut. They introduced us to new dishes, new people and new ways to “go somewhere” without actually leaving our homes. Great cookbooks do a lot of things. They inspire us. They make us think. In 2020, our favorite books were tasty and timely, providing us with satisfying meals and food for thought about underrepresented voices and cuisines, how to make do with what you have, and more. We think you’ll find these 12 cookbooks, each selected by a staffer, just as inspiring this year — and beyond.Suzy Chase: So each cookbook was handpicked by a staff member, which I love. And you can read the whole piece over on Voraciously.com. Could you take us through the process of putting this article together this year? What was the criteria you had to work with and who was included in this?Becky Krystal: Yeah, obviously it was a pretty different year this year. Usually we're in our office and we are getting cookbooks so many in hard copies that, I mean, we're literally tripping over them. So we had to obviously shift that because there's only so much we can pile up in our own houses. So we got as many digital copies as we could. We requested hard copies when we wanted to. And it was just, I mean, we had like a Dropbox file with tons and tons of cookbooks. Basically we asked whoever sent us, can you just send us a digital copy? So all year we were looking at cookbooks, we were cooking out of them. Um, my colleagues Ann Maloney and Joe Yonan, as well as myself, would sometimes feature recipes in our columns over the year and that sort of helped us get a jumpstart on what books we were most interested in. It was just a lot of looking over books. And we had a bunch of meetings where we talked about them and what caught our eye. And we were recommending books to each other and dishes to each other. And then we just sort of looked at our most promising ones and what really spoke to us and what we made dishes out of that we liked and was sort of representative of the diversity of what was out there. And that was kind of how we came around to our list.Suzy Chase: I found it was so hard to cook out of the digital copies this year.Becky Krystal: It's really hard to get as good of a feel for a book in a PDF, which is why when we found one that we thought was especially promising, we would go ahead and ask for a copy. I mean, I still don't really like propping my Kendall or my laptop or my phone up in the kitchen to cook with. So it was really nice when I did have books that I could either cook out of, or I even take my cookbooks down to my printer and scan the recipe and then just have the sheet in front of me. So yeah, it is different both in a tactile sense and just like almost emotional sense to not have tons of books in front of you.Suzy Chase: With the pandemic and some cookbooks being postponed or some canceled all together were you able to spot any cookbook trends this year?Becky Krystal: I think once we start talking about some of these books this'll get into it, but you know, there has been more, I think, of an emphasis and interest on spotlighting cuisines and voices we might not have heard about, or as much about things that have not received the attention they obviously deserve in the publishing industry and even in food media. So we get into all the different African cuisines and In Bibi's Kitchen and obviously even the Russian cuisine and Beyond The North Wind and Korean food in My Korea so I think that's really refreshing. There was still a lot of obviously chef driven books, but like some of those books I just talked about, there's also more, I think of an interest in regular people cooking, right? You know the recipes coming from the Bibi's, the recipes coming from the home cooks in Russia, that's obviously appealing to a lot of home cooks who maybe are intimidated or even put off by these really chefy books. Pie. There was a lot of pie this year, which I think is just wonderful. I love that. So that obviously jumped out to me and bread too, especially sourdough, you know, there were books, I think that were already in the works that just happened to coincide with this uptick of people doing sourdough for the first time myself included. Um, so we had New world Sourdough by Brian Ford. We had Living Bread by Daniel Leader and Lauren Chattman. So I think those are the things that jump out at me in terms of what we could sort of spot this year.Suzy Chase: Okay. So we're going to chat about five of the cookbooks on your list. First off is your personal pick One Tin Bakes by Edd Kimber. What drew you to this cookbook?Becky Krystal: Well, it's baking book and I am a passionate baker. It's definitely my strongest suit. I love the idea that as the title says, everything is made in a 9 by 13 pan, which is not the most glamorous pan it's, you know, the brownies and the blondies and in England, they talk about the tray bakes and stuff, homier things but Edd just had so many different ideas for how to use this one piece of equipment that is inexpensive and really versatile. I mean, I looked through and I wanted to make almost everything in there, which is always a good sign. And I felt like I could, the recipes are really approachable and extremely well-written, which I think is not always the case in cookbooks. And it's not the like sexiest thing to talk about, but a well-written recipe is just absolutely priceless and it's a beautiful book to look at Edd shot all the pictures so it really draws you in. And I just, I think it's lovely. It's not huge, which I also like, because I can feel overwhelmed when I sit down with a book that's like 200 recipes, but there are 70 and you think I could make a lot of these and everything I've made has turned out really great so far.Suzy Chase: Well, baking is not my strong suit. So I loved this cookbook because it seemed super accessible. It wasn't intimidating for me at all.Becky Krystal: Yeah, no, that's, that's definitely true. I mean, they're really, really easy kind of one bowl, couple of ingredient recipes. There are ones that if you feel confident in your skills, you can tackle those. You know, there are a couple of rolled cakes or the layer cakes that sort of stand on their side. So there's a spectrum, but most of it is really approachable even for, I would say beginning bakers really.Suzy Chase: It's funny cause we were talking about the term tin and I said, you know, here in the U.S. we say the word pan and he told me the story about how he actually pitched the title one pan bakes to the publisher. And they were like, um, no, the word pan does not sound nice in the title.Becky Krystal: Yeah. Well, it's also like, it sounds a little more savory almost, you know, there's a lot of talk here people love one pan meals and stuff like that so probably if I heard that, I guess even if you said one pan bakes, but there's something more lyrical about one tin bakes. I agree.Suzy Chase: And I made my very first Dutch Baby out of this cookbook. Did you make the Dutch Baby?Becky Krystal: I did. I actually highlighted it in my regular recipe column a couple of months ago. And it was super popular. I mean, it actually is one of our most popular baking recipes of the year. It's great. I did it with berries. I even tried it with apples. It's so fun and so easy. I thought it was such a delightful recipe.Suzy Chase: I'm going to make that on Christmas morning because it's so easy and it's kind of a showstopper.Becky Krystal: Yeah. You got to get the picture right after it gets out of the oven because it does tend to start to like collapse a little bit. So get your Instagram picture right when you pull it out.Suzy Chase: That's a really good tip now too In Bibi's Kitchen by Hawa Hassan with Julia Turshen. So I think this book is a real gem of 2020, because it fills the void in the cookbook market for African cookbooks. So who chose this cookbook on your staff and why did they choose it?Becky Krystal: Yeah, this was the pick of my colleague Olga Massov who's an assignment editor with us. She is a cookbook author and co-author in her own right so she knows a good cookbook once she sees one. I mean, she just raved about this book. It's an extremely practical book because that's the type of cooking that these women do. It's a lot of pantry ingredients. It's not very long ingredient lists. There aren't a lot of expensive ingredients because often these are people just cooking at home. And even in some parts of the world where these women are from or where they live, they can't access certain ingredients. Even in some places, meat is a rarity. So it's approachable also. I mean, I keep using that word, but it's true. Obviously also with the Black Lives Matter movement, it was incredibly timely to showcase these women who are in Africa or who have immigrated to other places. It was very human, right? Cause each chapter highlighting each of the eight countries has interviews with the women. It's not like, you know, one of these glossy lifestyle books, it teaches you about the cultures. Each intro also includes facts about the countries like their economy and the religion and language geography, stuff like that. It doesn't feel clinical though. It feels like you're just learning something. And it also fights this misunderstanding that African food is all the same. It gets lumped together a lot. And there are obviously differences and each of these countries deserves to be looked at on its own as opposed to, I mean, a massive continent, right? I mean, you would never dream of saying, Oh, European food, but that's what happens with African food.Suzy Chase: Totally. That was my biggest takeaway. Just the diversity of the food on the continent. And it's not a country. Like people think it's a country. It's not.Becky Krystal: I mean, how many more people are in Africa then all the other countries and other places combined I mean, it's unfortunate that it gets lumped together. And I think we all need to do better about making sure we highlight these different cultures and recipesSuzy Chase: Now to My Korea by Hooni Kim.Becky Krystal: Yeah. My Korea was actually the pick of our restaurant critic, Tom Sietsema. It's funny because Tom loves doing stuff like this because he is always, well, I was going to say dining out, he's doing mostly takeout these days. So he loves being able to dive into a book that he can cook at home. And he went shopping at H Mart and got ingredients. And he loved the fact that this is such a great book for people to get a better idea of Korean food. You know, it's not quite the same as Africa, but a lot of us, we think, okay, Korean barbecue, maybe some kimchi, whatever. And there's so much more to this cuisine. And it's just a beautiful book to, you know, Tom, it's a very visceral book. When you look at the photos, there are lots of little things you can start adding to your pantry to add flavors like, you know, the goguchang and the chili flakes and dried anchovies. And a lot of this frankly, is very appealing to me right now in this winter weather, you know, he's got stews and short ribs and dashi. I actually talked to him when I, we ran his bulgogi recipe in conjunction with the story and he said, I wanted to write a book to introduce people to Korean food and I think he succeeded incredibly well.Suzy Chase: I had him on the podcast in late April when we were like the epicenter of the pandemic. And it was a really hard time for him, but he was so smart because he pivoted with his two restaurants to do meal kits and my family and I have gotten his meal kit about almost every week. It has gotten us through this pandemic. It's so good and it's so much food!Becky Krystal: It's also really smart because especially now when so many of us are not doing a lot of grocery shopping, not everything is going to be available when you take your one little trip to the grocery store so if he's helping people get access to these ingredients and dishes, they might not otherwise be able to do in their streamlined kind of shopping then yeah that's a really great idea.Suzy Chase: This is my favorite kind of cookbook because it tells his personal story and then weaves in the recipes.Becky Krystal: Yeah, no, that's really refreshing. I mean, if you want someone to commit to reading and cooking out of your cookbook, I think there has to be some kind of relationship with the reader. I think at least I personally enjoy that voice of the author and learning something about them and why this matters to them. I think it makes you want to invest in it more too.Suzy Chase: We love Hooni.Becky Krystal: Yeah. He's, he's great. I learned a lot from him just inspeaking to him, you know, about his, his recipes.Suzy Chase: Totally, I had him on again in September because I wanted to get an update and he's just so wonderful to chat with.Becky Krystal: Yea he is.Suzy Chase: So next is Beyond The North Wind by Darra Goldstein.Speaker 2: Yeah. This was the pick of Tim Carman who's one of my fellow staff writers. It's such a beautiful book to look at and to read. And like I said, there is a lot that I think people don't know about Russian cuisine and like some of the other books too, the recipes often don't have a ton of ingredients they're usually pretty accessible. You know, not a ton of us around here have access to buckthorn, which is like one of her favorite things to call for but she makes a point of saying like, okay, if you don't have like the horseradish leaves or currant leaves it'll be okay. And one of the things Tim pointed out and something that she sort of alludes to in the book is that, you know, how long, like Rene Redzepi has been teaching everyone about fermenting and foraging and stuff and that sort of caught our attention. People in these places in Russia have been doing stuff like this for a long time, fermenting things and kombucha and all this stuff and I think that's probably not something many people know about and you know, it's just the classic making do with what you have nd that's what these people have been doing for hundreds of years, especially in these places that are very far North.Suzy Chase: My two takeaways from this cookbook, um, were Russians love the taste of sour and they also love honey. I made her honey cake.Becky Krystal: Yeah. Honey cake is also think maybe having a little bit of a moment, you know, there was the Baking At The 20th Century Cafe book, which also had like a really famous honey cake recipe. I mean, I think that's incredibly timely. They've been doing honey using honey for, you know, hundreds of years. And, and I get questions from readers who don't want to use refined sugar and I feel like I should just refer them to a lot of the recipes in here because before they had access to the beet sugar and stuff, they were cooking with honey and it's trendy for some people, but not for these people who it's their tradition.Suzy Chase: This cookbook is almost like a trip to Russia. Her photos are extraordinary.Becky Krystal: Yeah. Actually I was reading it last night and it was called and I was under my blankets and I felt like this feels very appropriate and I could almost see, you know, the Northern lights and the snow. And you know, it's the same with My Korea also and In Bibi's Kitchen, I mean the photography itself also is really important to setting the mood and helping you feel like you're really going somewhereSuzy Chase: The last cookbook we're going to chat about as Modern Comfort Food. I mean, God love Ina for pushing up this publication of the cookbooks so we could all have it mid pandemic.Becky Krystal: So Modern Comfort Food was the pick of Mary Beth Albright, who is our food video guru. And I mean, it's delivers on what it promises, right? It's nothing in the right way. It's nothing that you're like, Oh, I've never heard of that. Right. I mean, she says, she likes to find the things that appeal to us and puts her twist on them. So yeah, tomato soup and grilled cheese. She's got a shrimp and linguine fra diavolo. She uses that same spicy sauce to do the spaghetti squash bake, which I've really been wanting to do since I have one from my farm box, it's friendly and it's not intimidating. And I think for those people who are turned off by extremely novel things or people who are just devotees of Ina, they're not going to be disappointed in this book.Suzy Chase: She's just so real. Like in the cookbook, she wrote about the evolution of a recipe with her Boston Cream Pie that she'd been trying to perfect for years. And I was like, you know, she didn't have to tell us that she's been like struggling to perfect this for years. So I was so thrilled to read that story, how she was chatting with Christina Tosi and she suggested something like a syrupy glaze that you brush on the cake to give it lots of flavor and it also keeps it moist. And so I love that story and how real Ina is.Becky Krystal: Yeah. I mean, we've all been there. Like, there's just this thing that's bugging us and we're trying to master a recipe. And so yeah, I found that very relatable and I found the idea of an orange scented cake and pastry cream in Boston Cream Pie, just, I mean, yeah, 10 out of 10 we'll eat.Suzy Chase: So I had on Trent Pheifer and he has his Instagram and blog called Store Bought Is Fine and he's cooking his way through all of Ina's recipes. Are you familiar with him?Becky Krystal: I am not actually. I think I need to, I know but yeah, it's like he's pulling a Julie & Julia thing, but with Ina which sounds really fun.Suzy Chase: Exactly. Oh my gosh, you have to follow him on Instagram. He's amazing. And he was so much fun to talk with. So what are you looking forward to eating in the new year and what cookbooks are you looking forward to in 2021?Becky Krystal: I am looking forward to eating anything that I don't cook. Um, I've been doing, you know, we've been doing takeout, but, uh, I definitely miss eating what my colleagues make for me. Um, I sometimes will get things that they drop off or if I take home from a photo shoot, but I definitely miss that. And yeah, sitting in a restaurant meal, definitely. Cookbooks. Obviously my list is a little baking heavy because I love baking. Uh, so the things that jump out to me there, Roxanna Jullapat who contributed one of the cookies to our holiday cookie issues has a book called Mother Grains coming out. A lot of whole grains. We previewed a recipe from there, with Linzer cookies that are made with corn flour and we're really excited about that one. The Cookie Bible by Rose Levy Beranbaum, who I know you've talked to I think. I mean, of course that's going to be good. Zoë Bakes Cakes by Zoë François who is someone who I absolutely adore. She's great on Instagram and I swear by her. Artisan Bread In Five Minutes A Day that she's done with Jeffrey Hertzberg, To Asia With Love by Hetty McKinnon, who also contributed a cookie to our package. She's great. I mean, she's one of those people who also seems to be always churning out books and recipes, and they're all interesting I mean, I just, and people are always making her recipes. I'm really excited about that one. Life Is What You Bake It by Vallery Lomas who is also really fun baker and she was a previous winner of The Great American Baking Show. Got a shout out to Dorie Greenspan who I know, and also just absolutely adore Baking With Dorie Sweet Salty & Simple, sort of more on the savory side. Julia Turshen who we talked about with In Bibi's Kitchen and she has a book coming out Simply Julia 110 Easy Recipes For Healthy Comfort Food. And then one of my other favorite people, Patty Jinich has another book coming out, Patty Jinich Treasures Of The Mexican Table Classic Recipes Local Secrets. I think that also has the potential to do a lot of what we've talked about with these other books in terms of introducing people to different ideas and sort of more home cooking. So those are some of the things I'm really jazzed about for 2021.Suzy Chase: For me, in 2021, I'm looking forward to eating a chef cooked meal inside a restaurant, not on the street or take out and I'm eagerly awaiting Water, Wood, and Wild Things, Learning Craft and Cultivation in a Japanese Mountain town by Hannah Kirshner. I can not wait for that. So head on over to Voraciously.com to check out all 12 of their favorite cookbooks of 2020, and thanks so much, Becky for coming on Cookery by the Book podcast.Becky Krystal: Thanks Suzy. Let's do it again next year!Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Last week we heard from Great British Bakeoff's Edd Kimber, and this week I'm so excited to bring you another guest whose life was touched by the show. Max Miller is the creator and host of the fantastic YouTube series Tasting History, where each week he shares a historical recipe as well as an intriguing story about the surprising origin of some food we still eat today — and occasionally have never even heard of. The series was inspired in part by historical segments that appeared on early seasons of Bakeoff, and Max never intended for it to be anything other than a fun hobby to entertain family and friends — which is why nobody was more surprised than he when it took off and shot him to YouTube fame, drawing unexpectedly on his background in musical theater and his time swinging from the rafters of a ship while playing Peter Pan.We'll have that conversation in a minute. First a quick thanks to everyone who supports The Sewers of Paris on Patreon — including this week's newest members, Illana, Jason, and William! Visit Patreon.com/mattbaume to check out the rewards for backers.And if you're like hearing about queer entertainment, check out my YouTube videos for dozens of deep dives into queer moments on TV and film that changed the world. I just posted a new video about the first married gay couple on TV way back in the 1970s — and as always, Patreon backers get early ad-free access to watch.Also, I wanted to let you know that I'm going to start regular livestreams over at Twitch.tv/mattbaume — join me every Monday, Wednesday, and Friday afternoon for games and fun friendly chit chat. I'm also hosting a special Thanksgiving stream next Thursday, November 26th at 2pm pacific, and I hope you'll pop by for that.

This is part 1 of a special 4 part series where we’ll be taking a deep dive into the subject of baking with some brilliant expert guests. This episode sees olive columnist and podcast regular Edd Kimber giving his top tips and tricks to help raise your baking game, including next-level butter cream, secret ingredients that can boost the flavour of chocolate and some new baking trends to look out for. See acast.com/privacy for privacy and opt-out information.

In this episode, Kate talks about the history, technique, ingredients and twists on brownies. She also shares two great recipes, her own salted caramel hazelnut brownies and Edd Kimber's wholemeal rye brownies (which she couldn't help herself from adapting and adding walnuts to!). Go to flourbuttereggssugar.com for links to recipes and the full show notes.

One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and BunsBy Edd Kimber Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Edd Kimber: I'm Edd Kimber and my brand new cookbook One Tin Bakes is out now.Suzy Chase: If you enjoy Cookery by the Book, please tell a friend I'm always looking for new people to enjoy the podcast now on with the show. Food writer, baker four time cookbook author, and winner of The Great British Bake Off first season in 2010. Can you believe that's 10 years ago, by the way,Edd Kimber: I know it's crazy. To me it feels like minutes ago, but then 10 years a lot has happened in the last 10 years.Suzy Chase: Because of the show you were able to leave your job as a debt collector. What advice do you have for home bakers who are thinking about competing on a cooking show.Edd Kimber: A lot of those shows are very different when they become more established. I think I was very lucky to be on an early season, the first season, and it gives you different opportunities and it could be better or worse depending on your viewpoint. But for me, the reason I think it was better is it didn't quite have the same attention, you know, the press didn't have this odd British vendetta against anything that's popular and the criticism that the contestants get, because it's such a big show now with social media, wasn't there. So for me, I was able to go on the show and it was enough to give me a little stepping stool, to be able to take a risk and try and do this as a job, whereas now much more high pressure. So I think if you're going to go on the show these days, you have to really think about what you want and how you think you will achieve that. Because now that the show is every year and people are used to that kind of roll out of new contestants, their attention spans are incredibly short. And unfortunately, if you don't make some form of impact very quickly, then you will be forgotten sadly within the next year. And so I think it's much, much harder now to actually have success on those shows. So what I would say is, you know, I learned a lot about myself on the show. It gave me a lot of confidence and really helped me define what I wanted to do going forward. If I was going into it now, and I pinned all my hopes with my future career on that show and the success it might bring to me, it could be incredibly difficult and disappointing when that just doesn't happen because there's so much competition out there. So I would say try and just enjoy it for what it is. It's a fun thing to do. All of these shows can be fun to film.Suzy Chase: Before we dive into the cookbook. I'd love to chat about the title One Tin Bakes. I interviewed Lola Milne a few months ago and she wrote the cookbook Just One Tin. She changed the name to Just One Can for the U.S. Version. Did you ever consider the name change for the American market?Edd Kimber: Yes. So I initially when my publisher and myself sat down to talk about doing this book, I suggested to make it more international. The book should be called One Pan Bakes. However, it was decided the word pan doesn't sound very nice in the context of a title. Whereas One Tin Bakes has a slightly nicer lilt to it. And because we live in a slightly more international world these days, most people will understand that tin and pan are interchangeable, but it is really tricky with those words. And I have the same thing when translating recipes from, English to American having to choose which wording to use. And to be honest, I actually used the word pan completely interchangeably. When writing the book, I would often slip into writing pan because it's just often why use, I sometimes will call a Bundt pan, a Bundt pan, and I would never call it a Bundt tin because it just doesn't sound right to me. So in the end it doesn't seem to affect it too much, but there has been a few people who've been a bit snarky about the English title and the fact that English ingredients are listed first and American ingredients are listed in brackets. Some people have not liked that.Suzy Chase: That's hilarious. I was talking to Skye McAlpine last week and she kept saying, I heated it up on the hob. And I'm like the hob?Edd Kimber: We have the same thing with grill because obviously grill here means something very different in the U.S. so when I say cook something under the grill, that might be very confusing to someone who's like, do I put it under the grill? No, no, no. It's under the broiler, which to me just sounds like a very unattractive where to broil something sounds. It sounds so gray and I don't know, there's just something very disappointing. And I don't know, just something very sad about the word broil and I don't know why, it's just how it reads to me, but, yeah, there is always a slight difficulty I've realized over the last 10 years that you really cannot please everybody. And unfortunately, I've also realized I don't want to, because if you try and please every single person you're making something, that's not going to be interesting. So my kind of rule is I always try and please myself first, because I think I write from a place of trying to write what I would have wanted, you know, a decade ago or two decades ago for the home baker. And hopefully if I find it interesting, that means other home bakers would find it interesting too. And I also try never to talk down to my audience, to my readers. I want to help uplift their skills. So I try and make something that's interesting from my point of view and hope that people are along for that journey, which most people are, which is good.Suzy Chase: So in One Tin Bakes what is the exact tin that you recommend?Edd Kimber: So it's a metal 9 by 13 pan. It's just made incredibly well, it will last you a very, very long time. So if you want the exact tin I recommend that one from Nordic Ware is my preferred tin. But in reality, especially in America, so many people will already have a 9 by 13 because it is for brownies you know, it's a very classic pan so if you want to use what you already have, that will be absolutely fine. That was the reason we chose, or I chose a 9 by 13 tin when my publisher came to me and said, we kind of were thinking about this idea you've been talking about baking everything in one tin and we really liked the idea, but we don't know what that would be. So I went away and fleshed out the idea more than I had in the past and I settled on a 9 by 13 because I thought it was more flexible than anything else out there really and a lot of people would already have it because it's so popular for brownies.Suzy Chase: The reason this book exists is because of the Milk Chocolate Caramel Sheet Cake on page 12. Can you tell us that story?Edd Kimber: The whole kind of Genesis of this book stems from this one cake. So people who have followed my work, read my website and follow me on Instagram will recognize that cake hopefully because I published it now, I can't remember how long ago it is now a year? No must be more than that, I did it a long time ago, basically. And I posted the sheet cake recipe that I'd been working on for awhile and I absolutely loved it. It was just something so delicious to me and sheet cakes really, aren't a huge thing in the UK. We have this thing called tray bakes, which I don't really like as a term because it conjures up to a lot of people, old fashioned boring, kind of things your grandma would make, but not in a kind of cool nostalgic kind of way. And so I kind of tried to avoid that term, but sheet cakes were not really a thing of the UK. I really like them because I find my approach to making fairly international and I've been working on this recipe for awhile. I posted it thinking, Oh, I think it will do well. It's chocolate, chocolate always does well for me and the frosting was to my mind, just ridiculously good, but the response to it kind of blew me away and the recipe went completely viral I had hundreds of people making it the first weekend. They posted it. And within a couple of weeks, thousands of people had made it and posted pictures of it. That was the original thinking for the book. And after that happened, my publisher kind of got me in and said, this is the thing we think we should be talking about. And so after this recipe did so, so well, we decided this should be the thing. And that kind of was the starting point for the book. So, I love the recipe so much. I made a version of it quite often.Suzy Chase: And I've read somewhere that this cake is the best way you know how to make friends. Oh my gosh.Edd Kimber: Cake is always the best way to make friends. I think all of my friends at some point have been bribed into friendship with me through baked goods. I think that's basically a descriptor of my life.Suzy Chase: Tell me about your love of chocolate. You have so many chocolate recipes in this cookbook,Edd Kimber: Someone wrote a negative review of the book saying there's too much chocolate. And I really thought is there? Who hates chocolate? Also, I am a very, as my partner would say, I'm a very, very sensitive person. And so when someone leaves me really quite aggressively negative reviews, I have to go through the book and prove it to myself that they're wrong. I went through the book and I remember thinking, but it's very well balanced. There's a real breadth of recipes. But to me, chocolate is something that I love working with because it's a never ending source of inspiration. There's so much you can do with chocolate. There's different styles, obviously there's different origins or the flavor profile is different. It's just a completely fascinating product. And I think, you know, I've been doing this for 10 years and I know with baking what is going to be popular and chocolate is always going to be most people's favorite thing. So for me, chocolate is something I like using, because I know people are home like using it. And for me, that has always one of my guiding principles is I want to make things that people will actually want to make. I think you look at say, very chef led or, you know, high-end cooking books for me. They can be a great source of inspiration for me, but I think for most people at home, those books are so alien to them because the styles of recipes or the amount of effort put in there, or the ingredients, or just the level of complexity can be very, very off putting. And I would never want to do that. So everything I put into my books I think is doable by the home baker and something a home baker would want to do, and that will vary in skill level. So you'll have people who are very, very new to baking and just want something that's a one bowl cake that you can whip up without thinking about. But then you'll have people who have been baking for decades and wants something that's exciting from an ingredient point of view or a technique that they've not heard of before. But that's kind of the lens I always view my recipes in. So chocolate will always be in my books. I refuse to apologize for that. It's something that people just love. So, I'm sorry if you don't like chocolate, but there's 70 recipes in this book and I think maybe 15 are chocolate. So, I think there's plenty if you don't like it too, but if you don't like chocolate, I'm not sure we can be friends.Suzy Chase: So, one thing that's not chocolate is you have a distinct memory of when pop tarts made it to the UK. It cracked me up. Cause you said when you were young, you saw pop tarts as exotic and cool. Talk a little bit about that.Edd Kimber: Neither of those things are true. So I am basically, I, I grew up in that kind of period in the nineties when there was a big real push in the UK to kind of towards American things. And that could be, you know, American TV when I was a kid, Friends was the biggest show ever, and people were absolutely wild for it. But then also it was the period where a lot of American ingredients were, brands at least, we're trying to make in the UK, this new thing that seems so different to a British tastes seems so different and interesting and cool. And it turns out that pieces of sweet cardboard and I remember trying one, and it was one of the more wacky flavors. And I just thought this is so disappointing on every level. But the main reason they are bad to me is the pastry or whatever actually is made from is such an odd, unusual texture that it's just not good. So I love this idea. I have the Poptarts in my head and I wanted to go, okay, let's make a really, really good hand pie that just happens to look like a pop tart. And I love, love, love that recipe.Suzy Chase: It's on page 74, if anyone wants to make it.Edd Kimber: Yeah. And it's a really adaptable one. You can really use it as your template and recreate your favorite if you do have one pop tart or just let your imagination go wild and choose whatever filling you want really just don't make it too wet because it will end up making the pastries quite soggy. So something that's a little bit thicker.Suzy Chase: I have a heck of a time lining a pan with parchment paper. There's always one corner that looks crazy. Can you talk about your genius clip technique?Edd Kimber: I've been doing this clip thing for years and years and years, and I didn't realize that other people didn't do it because it seemed so obvious to me, but the reason I started doing it is, and I know this is not as common in the U.S., most modern ovens in the UK are fan ovens and they have quite powerful fans sometimes. And so you're making a batch of brownies and you've lined the tin so that excess parchment comes up the side so you can remove the brownies really easily later. I was finding very often that and would blow into the brownie and bake itself into it. And it would be really annoying cause you'd ruin the look and it would be messy and hard to use. So I would clip with a kind of just bulldog clips really. And they just hold the parchment in place along the side of the tin. And it's really something, I only do for square or loaf pans or 9 by 13's, round tins that I'm not normally lining the sides very much. So it's not really an issue, but in the book I give a number of different ways to line a tin with parchment because depending on the recipe, there's different ways you'd want to do it. But the way I do most often is instead of lining all four sides with one giant piece of paper where you will get really kind of ugly corners, if you don't cut it so it sits neatly. I basically cut a long strip that will go across the entire base and then up both of the longer sides of the tin and it kind of acts as a slang. So when the recipe id done all you need to do, depending on the recipe is just use a blunt knife just to kind of separate it from the top and bottom sides, the smaller sides. And then you use the sling of parchment just to easily lift out. And it's very, very straightforward. And then sometimes you won't need to line it at all because it's something that just pops out easily. And then sometimes I want to serve the recipe in the tin, because that's kind of the joy of a 9 by 13. You can make it in the tin, serve it in the tin and so for those occasions, sometimes I just lined the base so that you've not got kind of ugly parchment showing. So there's a whole range of ways of doing it, but the clips is a very useful way to just hold that in place. But what I would say is if you're going to buy some clips, make sure they're not plastic coated because the plastic will melt in the oven. So I try to find one side just metal, no coating on them whatsoever.Suzy Chase: Your photos in the cookbook are just as flawless as your recipes. Did it take some time to master the art of food photography?Edd Kimber: Yeah, so I've loved photography since I was a kid, really, I studied art at one of our kind of school things called an A Level, it's kind of a bit like your diploma. And I have learned just by being, alongside some amazing photographers over the years that I've picked up many tips. And I've also over the last 10 years of doing my website. I've kind of developed what I think of as my own style. And so when my publisher had approached me to potentially shoot this book, as well as write it, I had been in a position where I was trying to do more photography work professionally anyway. And that actually interestingly changed London during our lockdown because I ended up shooting for multiple magazines from home because I was one of the only food stylist in London that could also photograph. And that meant I was a hot commodity, but that would be very useful. But having the confidence to do my own book took a long time because I'm so enamored when I get to work with incredible teams, like my previous book Patisserie Made Simple, I got to work with one of my all time favorite photographers and just the most incredible team of a food stylist and a prop stylist and then myself. And it was just the most joyous six week process. Whereas doing this was much more different because I was at home and I was shooting on my own with no assistance, no stylists, no nothing. I did the whole thing. And so it was a very, very different process. But the thing that enabled me to do was to shoot as I wrote, which was a massive benefit because I try and write a seasonally as possible. So I don't really like shooting with strawberries from December or, you know, stone fruit in January. I try and use the best. So it looks like a look when you use it and the benefit of doing it as I wrote the book rather than one block after it was finished meant it was much easier to do that, but it was a really interesting process and something I actually loved, like looking through the book at the finished product I'm so, so proud of how it looks and how the feel of the book has a noticeable style. My boyfriend says to me all the time, well, that would be a very Edd Kimber shot because it's got a certain look to it and a certain style to it because I'm not one for propping lots of things. I like things quite clean and simple. I also like very graphic shots of closeups of the food, because that's what the book's about. It's not about pretty tablescapes. I was very, very proud of the finished look.Suzy Chase: Last week. I made your recipe for Tahini Chocolate Chip Cookie Bars on page 53. Can you describe these?Edd Kimber: So the Tahini Chocolate Bars were one of the last recipes I developed actually for the book, I get told off very often by all of my editors, whether it's for my books for my magazine work or our newspaper work, because I have obsessions with ingredients and I tend to want to feature them all the time. And there's a few of them generally, my most known one is cardamom, I try and sneak it into everything cause I think it's an incredible spice for baking and tahini is another, and I'd already written a recipe for Tahini Babka Buns, which was inspired by a trip to Israel. And I kept thinking, do I need another tahini recipe or really the question was, will I be able to sneak in another tahini recipe without my editor going, well, you can't have two, but I think the benefit of tahini right now is I'm not a big fan of kind of like food trends cause I think it's a little bit reductive, but for what it's worth tahini is a very popular ingredient at the moment in the UK. So it felt very easy to be able to write a second recipe. But the nice thing about that recipe is the tahini isn't necessarily the most forward ingredient, it's basically adding a ton of depth. Sometimes you'll have a recipe where tahini is kind of the front and center and it's all about that sesame flavor it's all about that kind of nuttiness that it brings. And sometimes tahini can be more of a background player or a way of adding depth. And I think with that recipe, the tahini is there, but it's not smack you in the face, this is just about tahini it's a real nice blending of a kind of classic chocolate chip cookie profile with this underlying warmth and nuttiness from the tahini that goes so well with chocolate. I think it's a match made in heaven. It just was a really nice way of doing something that wasn't just a chocolate chip cookie in a bar form, but it had something else going on that makes it just a little bit more interesting. And I don't know, tahini sometimes to me makes things have this slight addictive quality because it adds this real warmth, nuttiness, and you go, I just really liked that and I want a little bit more of it. And so I, yeah, I really liked that recipe. And I think I said that about everything I've become a broken record? And I think it's because I have this rule. If I don't like an ingredient, it doesn't go in my book because if I don't like it, how can I talk about it to someone else? So I have this habit of saying, Oh yeah, I really liked the recipe. I'm like, yeah, of course you do, you wrote the book, you should really like all of them.Suzy Chase: Now for my segment called Last Night's Dinner where I asked you what you had last night for dinner.Edd Kimber: So we didn't cook last night, we were at in-laws house, so my, I'm not married but I call them my in-laws, my mother-in-law, my partner's mother made us a kind of tagine with lamb and almonds. And I'm not sure what fruit she used. There was a sweetness to it though. And then she also made us a kind of Thai aubergine curry. And then we had rice and two types of couscous. So it was a real mismatch of foods, but it was delicious and very nice to have a meal that wasn't cooked by myself for a while, because I tend to be one of those people that I spend all day in the kitchen and then I will very often make the dinner as well. So it's nice when someone else is doing that for you.Suzy Chase: Where can we find you on the web and social media?Edd Kimber: I'm very easy to find I'm @TheBoyWhoBakes on everything. So my website is TheBoyWhoBakes.co.uk and I'm on every social media that I'm actually on is just @TheBoyWhoBakes. Very easy to find.Suzy Chase: Well, thanks Edd, for coming on Cookery by the Book podcast.Edd Kimber: My pleasure, thank you for having me.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Now, wait a minute. How excited are we about today's guest? Ronna is popping out of her chair and (Bryan) is a pitter patter. We're so thrilled to welcome expert baker, season one champion of the GREAT BRITISH BAKE OFF, and author of the new cookbook ONE TIN BAKES, Edd Kimber! After some light banter about parallel parking and the differences between Darwinian and Lamarckian evolution, Edd joins us to give advice on what to do when your boyfriend's demanding job begins to get in the way of your relationship, how to celebrate your 30th birthday in style during a pandemic, and how to delicately tell your boyfriend that his artwork doesn't belong on your walls. (Bryan) is giving us "lobster eyes," which must mean that he wants us to get our very own Harry's Home-Delivered Lobsters t-shirt! Business is booming, so get yours at teepublic.com/stores/askronna Help Ronna get her blue checkmark on Instagram! Be sure to FOLLOW @askronna and subscribe, rate and review on Apple Podcasts to support the show! When it comes to Ask Ronna Coffee, we'd "rather be looking at it, than looking for it” as Ronna likes to say! A great way to make sure you always have it is to get a subscription! You'll save $3 a bag, you can decide how frequently you get it, and can cancel any time. And, of course, shipping is always free on all domestic coffee orders, pardon me. Visit askronnacoffee.com

This week Janine welcomes back olive favourite and star baker Edd Kimber (aka The Boy Who Bakes) to the podcast. They talk about his new regular column in the magazine, his brand-new cookbook which uses only one tin to make over 70 brilliant bakes and also discuss how lockdown has pushed his career in unexpected directions. See acast.com/privacy for privacy and opt-out information.

The bakers bring on Edd Kimber, a British baking icon who won the first series of Great British Bake Off. We get his insight on UK baking idiosyncrasies, from the catchall term “pudding” to the holiday baking traditions that have endured over the years. Then we get his formula for making some of the very best chocolate chip cookies. Plus, Brian shares the holiday pie he can’t stop serving, and Kyle Grace offers a Dutch oven bread recipe that’ll be the perfect addition to the dinner table. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Cheddar Sage Dutch Oven BreadEdd Kimber’s Custard TartMarmalade Pudding Special links from this episode:Bake from Scratch : Holiday Cookies Special IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Edd on Instagram: @theboywhobakes

We are sunny sides up this week, going back to past subjects and finding the very bests instead of absolute worsts. We revisit shows with Sindhu Vee, Tobi Wilson, Dr Keir Shiels, Edd Kimber and Tom Crowley. Among our discoveries are the adventures of Mrs Einstein, the true name of Scooby-Doo, the doctor with the fastest scalpel in the west, the soggiest soggy bottom ever, and an art gallery full of apple-faced businessmen.  Follow us on Twitter: @worstfoot @bazmcstay @benvandervelde  Visit www.worstfootforwardpodcast.com for all previous episodes and you can now donate to us on Patreon if you’d like to support Ben’s baby and Barry’s crippling trivia addiction: https://www.patreon.com/WorstFootForward Worst Foot Forward is part of Podnose: www.podnose.com

Join us this week for a conversation with the deligtful Edd Kimber, winner of the very first season of The Great British Bake Off. He joins Nico to talk about about what his life was like before the show and the twists and turns its taken in the 9 years since.Queer the Table is powered by Simplecast.

It was a dark and stormy night…. No it wasn't! That's a complete lie! Wool, meet my pulling hands, meet your eyeballs! It was an early evening in London in June. Therefore, British Summer Time. So it wasn't dark and it wasn't night and the weather was fine. What a trickster I am. And you totally bought it. Unlucky. Anyway, the scene is now set. Great British Bake Off series one winner Edd Kimber turned up at the TickyOff Towers and two mouths became three mouths and sounds from those mouths were heard. From all three mouths. 'Twah boosh' as our Gallic pals might say. There's Paul Hollywood chat, Edd's new deep dive into sourdough, baking in Israel, the best bun and everyone's favourite windy day activities. Sam eats a taxi driver's cookie in New York. James turns on Sam. Edd gets his revenge on the kids who bullied him at school and they all eat delicious yucca flour based treats. Oh and before Edd arrives, The TickyOff Two go very long and very deep on a mysterious business card belonging to a man who can raise the dead, stop evil eyes in their evil tracks and may or may not be able to fix James's poor quality golf swing. This is TickyOff and it sure is swell. This week's episode is sponsored by the witchy wine voodoo of those wacky kids at dropwine.co.uk

Between Fudgy Aquafaba Brownies, Ceremonial Cacao, and the upcoming Mothering Sunday, the hosts have their hands full of chocolate delights! Speaking of delights, the Chocolate Pistachio Babka Buns from Edd Kimber have both the hosts ooh-ing and ahh-ing. In fact, they're so delighted by these delicious buns they've put together a special episode for you to hear their step-by-step progress (stay tuned tomorrow!) Crazy for Chocolate month wraps up with a recipe from Quin founder Jami Curl, Chocolate Magic Dust. You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

For our second episode of #VerifiedViews, we are looking into the journey of a reality TV star turned global influencer - Edd Kimber, otherwise known by his online alias The Boy Who Bakes. Winner of the first ever series of The Great British Bake Off; Edd is also an author, television presenter, LGBTQ+ advocate and seriously talented cake maker. Edd’s world changed overnight when he won GBBO – instead of going back to his desk job as a debt collector for a Yorkshire Bank, he grabbed the opportunity to make a life-changing move and used social media to build a post-show career as a baking influencer. In this episode, we talk reality TV truths, social media’s ever changing landscape and the Gay Cake row. Don’t forget to leave us a review!Find Edd on Instagram at: https://www.instagram.com/theboywhobakes/Check out his website at: http://www.theboywhobakes.co.ukTo find out more about the work we do at Connects, visit us atwww.seenconnects.com or email info@seenconnects.com.

Back from spring break Amanda and Jeremiah interview Edd Kimber the winner of season 1 of the Great British Bake Off. Edd shares how he fell in love with baking and how that love won him Bake Off and guided him to a career in baking that includes writing books, magazines, creating videos and podcasts. He dishes about Bake Off behind the scenes, research trips for his newest book, how to get a pure white buttercream and foraging for wild garlic. Amanda shares her trip to Tennessee to visit Great American Baking Show alum Ahslyn and Jeremiah discusses baking a special birthday cake with family. Edd's website: www.theboywhobakes.co.uk Edd's Triple Ginger Bundt Cake recipe: www.theboywhobakes.co.uk/recipes/2017…ake?rq=nanna Edd's Brownie Crinkle Cookies recipe: www.theboywhobakes.co.uk/recipes/2018…iawsc4usi7ss Edd's books: www.theboywhobakes.co.uk/books/ Edd's podcast Stir the Pot: www.theboywhobakes.co.uk/stir-the-pot/ Connect with Edd:Instagram: www.instagram.com/theboywhobakes/Facebook: www.facebook.com/theboywhobakesTwitter: twitter.com/theboywhobakes Connect with Amanda: Instagram: www.instagram.com/amandaefaber/Facebook: www.facebook.com/amandaefaber/Twitter: twitter.com/amandaefaber Connect with Jeremiah:Instagram:

Edd Kimber is a professional baker -- he was the first winner of the Great British Bake Off! He's also a food photographer, food writer, podcaster and YouTuber. When it comes to running a cohesive brand, Edd does it all. In this episode of Keep It Quirky, Edd tells me about his journey from a dead-end, unsatisfying job to finding fulfilling work that he loves to do every day. He talks about balancing passion projects with projects that pay well, and he also gives us an inside look behind the scenes of the television show The Great British Bake Off. I hope you enjoy the episode! See acast.com/privacy for privacy and opt-out information.

We’re really excited to have on today’s guests! Joining us from all the way across the pond, Edd Kimber is an accomplished cookbook author, baker, food writer, TV personality and winner of the very first season of the Great British Bake Off! We also have on Brian Hart Hoffman, a former-airline-worker-turned-cookbook-author, President and Chief Creative Officer of Hoffman Media, as well as the creator and Editor-in-Chief of Bake From Scratch magazine! Our theme song is “Suns Out Guns Out” by Concord America. Listen on Spotify | Purchase on Bandcamp HRN Happy Hour is powered by Simplecast

In this week's olive magazine podcast Food director Janine catches up with Edd Kimber, aka The Boy Who Bakes for a baking special. They discuss the different baking scenes in New York, Tokyo and Paris and Edd shares some expert tips on cooking with chocolate. See acast.com/privacy for privacy and opt-out information.

Eight years on from being the first Great British Bake Off winner, Edd Kimber reflects on his baking has changed.

This week on the olive magazine podcast, Declan McGurk from The American Bar at The Savoy predicts cocktail trends for 2018 and Edd Kimber talks about Christmas rituals, the wonder of eggnog and the inspiration behind his dessert recipes in the new issue. See acast.com/privacy for privacy and opt-out information.

This week on the olive magazine podcast we have an extended special with baker, food writer, author and the first ever winner of Great British Bake Off, Edd Kimber. He talks to us about pastry, pies and… Japan! Edd reveals the secrets to his perfect pastry recipe and talks us through the inspiration behind his indulgent pies in the November issue of the magazine. Plus, fresh from a recent trip, he explains some of his favourite Japanese pastry traditions and, naturally, tempts us with tales of ramen. See acast.com/privacy for privacy and opt-out information.

Roll us out, cover us in flour and watch us rise, it’s a very tasty episode this week all about the World’s Worst Baker. And who better than AN ACTUAL GREAT BRITISH BAKE-OFF WINNER to help us decide on the soggiest bottoms in history. Yes, GBBO series 1 winner Edd Kimber aka The Boy Who Bakes is on hand to knead, prove and knock out as we discuss tacky wedding cakes, psychedelic bread, poisoning Nazis and the man who started the Great Fire of London but blamed anyone else he could find. Follow us on Twitter: @worstfoot @bazmcstay @benvandervelde @TheBoyWhoBakes

From David Bowie to George Michael, celebrity deaths are becoming increasingly common, as the rock generation reaches retirement age. How does a paper of record go about documenting their lives? Simon Pearson is Obituaries Editor of The Times, and in this interview with Olly he explains how profiles of the great and the good are created - ready to be published the moment a notable name pops their clogs - and how lesser-known figures also find their way on to the paper’s illustrious pages. Elsewhere this episode, Ollie Peart brings us news of meme warfare, holographic phones and animated April Fools pranks in this week’s Zeitgeist. And, in new feature The Lifehack, British Bake Off winner Edd Kimber (theboywhobakes.co.uk) reveals his baking tips, courtesy of Squarespace. Meanwhile, down The Foxhole, Alix Fox is angry about ‘the world’s first smart condom’, and tackles one of the most popular questions to grace our mailbag: what do you do when your sex drive vastly exceeds that of your partner? Got a question for Alix? Just visit MODERNMANN.CO.UK and click Feedback - you can remain anonymous if you wish. The Foxhole is brought to you by our friends at mycondom.com. Use the code ‘FOXHOLE’ at Checkout to get an astonishing 15% OFF! And, if you want to build yourself a website, do check out our sponsors Squarespace.com - use the code 'MANN' for 10% off a year's subscription. Our record of the week is ‘Lava’ by Tender Central, available to stream now thanks to Boom Ting Recordings. See You Next Tuesday! Presenter: Olly Mann. Contributors: Ollie Peart, Alix Fox. Producer: Matt Hill. Theme Music: 'Skies Over Cairo' by Django Django. Graphic Design: Jenny Mann Design. Copyright: Olly Mann / Rethink Audio 2017. See acast.com/privacy for privacy and opt-out information.

This week we interview the first ever Great British Bake Off winner and supremely talented food writer, Edd Kimber. He talks baking (obvs), chocolate (hell yeah!) and what he really thinks about the controversial new GBBO line up for Channel 4. Plus, we get to know olive's new cookery writer Adam a bit better with a behind-the-scenes look at his new feature Test Kitchen Secrets. See acast.com/privacy for privacy and opt-out information.

This week I am joined by Edd Kimber author, food writer and original Great British Bake Off champion. In our interview we discuss the Bake Off experience, how Edd left his shyness behind, working with an agent and so much more.   Full show notes: http://blogtacular.com/podcast   Blogtacular is every shade of awesome for online creatives - join us on June 10th 2017 for our annual extravaganza of learning, connection & fun to level up your business.

Why is food so important? I mean, other than the whole keeping-you-alive thing. My guest this week found his life forever changed by food when he won the first season of The Great British Bake-Off. Edd Kimber was a shy, unhappy banker when his cakes, cookies, and pies catapulted him to national fame. It was all a bit much for a young man who once dreaded attention -- but it also meant a once-in-a-lifetime chance for him to pursue his dreams of baking for a living.

Stir The Pot - A podcast about food and people from Edd Kimber. This weeks episode is international in flair, with American food writer Dorie Greenspan in her Parisian home, edited whilst im on holiday in San Fransisco. We talk all about Dories background through to her new cookbook Dories Cookies and her new project #cookiesandkindness

Former Great British Bake Off winners Edd Kimber and John Whaite give us their predictions for GBBO 2016. We also hear how to run a food start-up, and meet the author of a new family cookbook. Hosted on Acast. See acast.com/privacy for more information.

Great British Bake Off winner Edd Kimber talks about his roller coaster journey from banking to baking.

Tom Du Croz presents #InGoodTaste, cooking up a storm on ZoneOneRadio - the community station for central London. This week we're looking at bread. Bread is one of the oldest and simplest of foods. But nowadays, we’re faced with more than just a simple choice between white and brown when it comes to our daily bread. People are willing to pay £4 or even £5 for artisan bread from local bakeries which are making sourdoughs, ryebreads, brioches and all manner of exotic loafs. We’ll be looking at what kind of bread we’re eating and why, where it’s come and who’s making it. We’ll be talking to baking maestros Edd Kimber, Roy Levy and Paul Hollywood, food critic Charles Campion, and food writer and restauranteur Tim Hayward. Produced by Victoria Ferran -- www.twitter.com/z1radio & www.twitter.com/_InGoodTaste www.InGoodTaste.me www.ZoneOneRadio.com www.Facebook.com/ZoneOneRadio

This week Edd Kimber, the first winner of Great British Bake Off joins us to talk about his new cookbook and all the behind the scenes gossip from the new series. Plus Will Young & porn, Tories & gay marriage, and the US Supreme Court & a big fat bigot.

Edd Kimber, winner of the Great British Bake off 2010, shares his family's Christmas Cake recipe.