Podcasts about gourmand world cookbook awards

Dando sequência à série "Naruhodo Entrevista" de conversas descontraídas com cientistas brasileiras e brasileiros, chegou a vez da Socióloga, Doutora em Antropologia Social, escritora e consultora, Paula Pinto e Silva.Só vem!> OUÇA (105min 54s)*Naruhodo! é o podcast pra quem tem fome de aprender. Ciência, senso comum, curiosidades, desafios e muito mais. Com o leigo curioso, Ken Fujioka, e o cientista PhD, Altay de Souza.Edição: Reginaldo Cursino.http://naruhodo.b9.com.br*Paula Pinto e Silva possui graduação em Ciências Sociais (1998), Mestrado em Antropologia Social (2002) e Doutorado em Antropologia Social (2007), todos pela Universidade de São Paulo.Desde 2007 é professora de Antropologia na Escola Superior de Propaganda e Marketing - ESPM SP.Co-criadora da Revista SEXTA FEIRA Antropologia, Artes e Humanidades (Hedra/34), publicação voltada à interface da antropologia com as artes plásticas, publicidade, cinema e TV (http://www.revistasextafeira.org).É membro fundadora do C5 Centro de Cultura Culinária Câmara Cascudo, entidade sem fins lucrativos que tem como principal objetivo pesquisar e difundir a culinária brasileira, a partir de um olhar renovador e criativo. O C5 une estudiosos de diversas áreas e chefes de cozinha atuantes na pesquisa da moderna gastronomia brasileira (http://culinariac5.wordpress.com).Seus trabalhos acadêmicos giram em torno das relações entre a Antropologia e Alimentação, tratando também de temas relacionados à História do Culinária e da Cozinha no Brasil.É autora do livro Farinha, feijão e carne seca - Um tripé culinário no Brasil colonial. São Paulo, Senac, 2005 (Vencedor do prêmio de Melhor livro de história da culinária 2005 pelo Gourmand World Cookbook Awards) e organizadora do livro Arte de Cozinha de Domingos Rodrigues (1680). Rio de Janeiro, Senac, 2008.Profissionalmente vem realizando, desde 1998, investigações que analisam o vínculo entre a Antropologia e a temática do Consumo, criando e coordenando projetos variados para o mercado e área cultural.Lattes: http://lattes.cnpq.br/0943168187328136*APOIE O NARUHODO!O Altay e eu temos duas mensagens pra você.A primeira é: muito, muito obrigado pela sua audiência. Sem ela, o Naruhodo sequer teria sentido de existir. Você nos ajuda demais não só quando ouve, mas também quando espalha episódios para familiares, amigos - e, por que não?, inimigos.A segunda mensagem é: existe uma outra forma de apoiar o Naruhodo, a ciência e o pensamento científico - apoiando financeiramente o nosso projeto de podcast semanal independente, que só descansa no recesso do fim de ano.Manter o Naruhodo tem custos e despesas: servidores, domínio, pesquisa, produção, edição, atendimento, tempo... Enfim, muitas coisas para cobrir - e, algumas delas, em dólar.A gente sabe que nem todo mundo pode apoiar financeiramente. E tá tudo bem. Tente mandar um episódio para alguém que você conhece e acha que vai gostar.A gente sabe que alguns podem, mas não mensalmente. E tá tudo bem também. Você pode apoiar quando puder e cancelar quando quiser. O apoio mínimo é de 15 reais e pode ser feito pela plataforma ORELO ou pela plataforma APOIA-SE. Para quem está fora do Brasil, temos até a plataforma PATREON.É isso, gente. Estamos enfrentando um momento importante e você pode ajudar a combater o negacionismo e manter a chama da ciência acesa. Então, fica aqui o nosso convite: apóie o Naruhodo como puder.bit.ly/naruhodo-no-orelo

Roy Fares är en framstående svensk konditor, författare och tv-personlighet som har gjort sig känd för sin expertis inom bakning och matlagning. Han driver konditorikedjan Mr Cake, har skrivit flera bak- och kokböcker och medverkat i TV-programmet Dessertmästarna på Kanal 5 och TV4:s matlagningsprogram Mitt Kök​​. Redan 2010 utsågs han till "Årets Konditor" och har sedan dess kammat hem flera konditorutmärkelser. Hans andra bok, "United States of Cakes", belönades med titeln Världens Bästa Kokbok 2014 i kategorin amerikansk mat av Gourmand World Cookbook Awards. *** Följ VD-podden i din poddapp så missar du aldrig ett nytt avsnitt. Får vi fler poddföljare via apparna kan vi tillsammans hjälpas åt att växa podden och fortsätta producera avsnitt med intressanta gäster från svenskt näringsliv. Arash Gilan är författare till succéboken I love AI. På Vivas hemsida har du möjlighet att läsa det första kapitlet helt gratis. Prenumererar du på Arash nyhetsbrev? Signa upp idag och få koll på det senaste inom ledarskap, tech och marknadsföring!

 "Simple dish with simple ingredients is always going to be the best." —Max La Manna   Every year, tons of food are wasted, leading to environmental pollution and economic losses. By adopting low waste cooking methods, we can save food, money and natural resources.    Low waste cooking is a way of life that reflects our values and priorities. It shows that we care about the planet, the people, and the future. By reducing food waste, we also reduce greenhouse gas emissions, conserve water, and protect biodiversity. We also support local farmers and communities, reduce food insecurity, and promote food justice.    Chef Max La Manna is a superstar in the world of low waste cooking! With a laid-back approach to creating delicious meals, he's captured the hearts of over 1.2 million fans on social media. Max's passion for reducing waste and using every bit of an ingredient has inspired his menus, and people can't get enough of his viral recipe videos. It's no surprise that he's been featured by top publications and even given his own TV series. Today, Max has become a household name for his food waste reduction efforts.   Hear what he'll cook up next in this week's episode as Justine and Max dive in an in-depth conversation about zero food waste and the secret to the best dishes. They also discuss how to build a community, create an impact through a movement, the connection between culture and the future of food, the importance of accessibility, and how to make a success in the food industry.  Meet Max:  Max La Manna is an award-winning author, low-waste chef and digital creator whose casual approach to cooking has captivated an audience of over 1.2 million followers across his social media accounts.   Inspired by his own life experience, Max creates simple, affordable dishes that use as much of each ingredient as possible. His viral, easy-to-follow recipe videos have racked up over 1 billion views across socials.   His debut cookbook More Plants Less Waste was named Most Sustainable Cookbook at the 2020 Gourmand World Cookbook Awards. He has also been featured in publications including Vogue, Vice and The Guardian, hosted the BBC Earth series Regeneration Food, cooked live on BBC Saturday Kitchen, featured as a guest on BBC Breakfast talking about reducing food waste in the home, and won Digital Creator of the Year at the Fortnum & Mason Food and Drink Awards in May 2022.   Website Facebook TikTok Instagram Pinterest YouTube Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 01:32 A Staggering Amount of Food Waste 06:11 Low Waste Cooking 09:30 Building a Community Through Social Media 13:40 Starting a Movement 20:40 Culture and the Future of Food 26:17 Food Does Not Lie  

Kültür Tarih Sohbetleri'nde bu hafta Cengiz Özdemir ve Ozan Sağsöz'ün konuğu tıp doktoru Burkay Adalığ. Adalığ, Epsilon Yayınları'ndan çıkan “İmbikten Kadehe” başlıklı kitabı üzerine Özdemir ve Sağsöz'ün sorularını yanıtlıyor. Kitabın açıklamasında Burkay Adalığ ve “İmbikten Kadehe” şu şekilde anlatılıyor: “2019'da yayımlanan, Türkiye'nin en kapsamlı viski rehberi olma özelliğine sahip ilk kitabı Meleklerin Payı: Bir Viski Macerası ile okurların beğenisini ve dünyanın en önemli yeme-içme kültürü ödüllerinden Gourmand World CookBook Awards 2020 ödülünü kazanan Dr. Burkay Adalığ, yepyeni bir içki kültürü kitabıyla karşımızda.  Dr. Burkay Adalığ bu sefer sadece viskiyi değil, dünyanın tüm distile içkilerini anlatıyor. İmbikten kadehlerinize kadar uzanan bu yolculuğun her aşamasını keşfederken, bu kitabı okuduktan sonra içtiğiniz her içkinin hikâyesini de biliyor olacaksınız. Votkadan cine, tekiladan konyağa tüm distile içkilerin anlatıldığı kitapta, milli içkimiz rakı tabii ki başrolde.”

Dan chats up Alberto Navarro, Maestro Tequilero for Loco Tequila, the first Terruño tequila from the El Arenal region of Jalisco. Alberto is also the author of the Larousse del Tequila book, called “the Tequila Bible” by industry media, and awarded “Best Spirits Book in the World” at the Gourmand World Cookbook Awards in 2017. Also on the show, Brad Japhe joins Dan to discuss their recent visit to the amazing Pizza Bianco in downtown Los Angeles. Learn more about your ad choices. Visit megaphone.fm/adchoices

Seguramente conoces a alguna persona que tiene síndrome de ovario poliquístico y probablemente te preguntaste “¿Qué es eso?” En este capítulo de Las 3 R´s, la Lic. Fernanda Quiroga, especialista en nutrición funcional, autora del libro “El arte del balance” (libro # 1 en su categoría de los premios “GOURMAND World Cookbook Awards”) apasionada del balance hormonal y amante de la comida saludable, nos da su testimonio acerca del síndrome de ovario poliquístico, cómo lo maneja hoy en día y lo que la llevó a ofrecer cursos sobre este tema, guiando a muchas mujeres para tener un adecuado balance hormonal; revirtiendo y tratando desde la raíz y optimizando las hormonas para tener una mejor calidad de vida. Conoce más de la Lic. Fernanda Quiroga en: IG - https://www.instagram.com/ferquirogaf/ Sígueme en mis redes para más contenido: Instagram - https://bit.ly/3c6lvLv TikTok - https://bit.ly/3fYWwLd Spotify - https://spoti.fi/38gi6Y9 Youtube - https://bit.ly/3mvQreaiada

La cuisine est la meilleure des porte-paroles, et quand il s'agit de préserver la biodiversité, les cultures et les identités, elle est aux avant-poste. Tenez : en Colombie, s'asseoir à table chez Mini-mal à Bogota, c'est voyager, découvrir et rendre hommage aux femmes, aux hommes qui préservent l'incroyablement riche nature de ce pays. C'est savourer le petit matin et les sons des femmes qui préparent le manioc et le poisson en Amazonie, c'est filer le long des allées des marchés, se soigner en mangeant les herbes et les plantes que les anciennes ont appris auprès de leurs aînées, c'est goûter un poisson grillé le long du Pacifique, c'est en altitude savourer des papas et s'émerveiller encore de toutes les variétés de fruits de légumes, de fleurs… ces variétés naturelles, préservées par la culture des hommes. « Ils ont créé au fil des siècles », explique l'ethno-écologue Serge Bahuchet -  la biodiversité des plantes cultivées, pour le maïs, le manioc, le piment : les espèces cultivées sont aussi fragiles que la diversité sauvage parce que leur préservation dépend du maintien de l'activité des paysans, les femmes surtout, et ça c'est extrêmement fragile parce que contraire à la vie moderne. Pour cette raison, le travail de recensement en cuisine pour dire cette diversité végétale est essentielle. Ils sont les gardiens de la biodiversité ? La biodiversité est dans le jardin parce que les paysans l'entretiennent. « Chaque plat est un paysage, chaque paysage le travail de paysans, un peu de Colombie, des communautés et de leurs cultures ». « Les gardiens des graines sont des personnes très importantes », ajoutent Antonuela Ariza et Edouardo Martinez, « nous on dit que c'est important que les gardiens des graines prennent soin des espèces et que nous cuisinions pour les partager, pour les manger et les perpétuer. Un conservatoire, vivant ! » Avec Antonuela Ariza et Eduardo Martinez, les chefs-cuisiniers-chercheurs du restaurant Mini-Mal à Bogota. Mini Mal à Bogota mini-mal.org sur les réseaux sociaux : Restaurante Mini-Mal (@restauranteminimalbogota) • Photos et vidéos Instagram. Eduardo et Antonuelo sont allés en juillet (2022) célébrer les piments et la cuisine à Marseille avec l'association culturelle Les grandes tablesLa Friche – Les Grandes Tables Le projet – Les Grandes Tables. Le livre sur leur travail à Mini mal. - Serge Bahuchet, ethno-écologue au musée de l'homme – MNHN - Miguel Brines, traducteur. Merci à Estefania Lopez Guttierez, responsable des Affaires culturelles de l'Ambassade de Colombie en France.   En images   Pour aller plus loin - Les jardiniers de la nature, Serge Bahuchet, éd. Odile Jacob - Le maïs, 10 façons de le préparer, de Jérôme di Silvio, aux éditions de l'Epure 2022 - Envueltos de Zoraida Agamez et sa fille, Heidy Pinto. Prix des Gourmand World Cookbook Awards 2021.   Quelques bonnes adresses : - El Cafetal, 274 Bld Jean Jaurès 92100 Boulogne-Billancourt - Colombian pan – Boulangerie salée et sucrée, Arepas 83 rue Sedaine, 75011 Paris - Mi tierra Mi Tierra | Restaurant Colombien | Paris 8 (mitierraparis.com) - Amazonienne et sud-américaine : Chez Selva, à Paris.   Programmation musicale Platano Maduro de Jimena Angel Foronto – Abdoulaye Diabate.  

La cuisine est la meilleure des porte-paroles, et quand il s'agit de préserver la biodiversité, les cultures et les identités, elle est aux avant-poste. Tenez : en Colombie, s'asseoir à table chez Mini-mal à Bogota, c'est voyager, découvrir et rendre hommage aux femmes, aux hommes qui préservent l'incroyablement riche nature de ce pays. C'est savourer le petit matin et les sons des femmes qui préparent le manioc et le poisson en Amazonie, c'est filer le long des allées des marchés, se soigner en mangeant les herbes et les plantes que les anciennes ont appris auprès de leurs aînées, c'est goûter un poisson grillé le long du Pacifique, c'est en altitude savourer des papas et s'émerveiller encore de toutes les variétés de fruits de légumes, de fleurs… ces variétés naturelles, préservées par la culture des hommes. « Ils ont créé au fil des siècles », explique l'ethno-écologue Serge Bahuchet -  la biodiversité des plantes cultivées, pour le maïs, le manioc, le piment : les espèces cultivées sont aussi fragiles que la diversité sauvage parce que leur préservation dépend du maintien de l'activité des paysans, les femmes surtout, et ça c'est extrêmement fragile parce que contraire à la vie moderne. Pour cette raison, le travail de recensement en cuisine pour dire cette diversité végétale est essentielle. Ils sont les gardiens de la biodiversité ? La biodiversité est dans le jardin parce que les paysans l'entretiennent. « Chaque plat est un paysage, chaque paysage le travail de paysans, un peu de Colombie, des communautés et de leurs cultures ». « Les gardiens des graines sont des personnes très importantes », ajoutent Antonuela Ariza et Edouardo Martinez, « nous on dit que c'est important que les gardiens des graines prennent soin des espèces et que nous cuisinions pour les partager, pour les manger et les perpétuer. Un conservatoire, vivant ! » Avec Antonuela Ariza et Eduardo Martinez, les chefs-cuisiniers-chercheurs du restaurant Mini-Mal à Bogota. Mini Mal à Bogota mini-mal.org sur les réseaux sociaux : Restaurante Mini-Mal (@restauranteminimalbogota) • Photos et vidéos Instagram. Eduardo et Antonuelo sont allés en juillet (2022) célébrer les piments et la cuisine à Marseille avec l'association culturelle Les grandes tablesLa Friche – Les Grandes Tables Le projet – Les Grandes Tables. Le livre sur leur travail à Mini mal. - Serge Bahuchet, ethno-écologue au musée de l'homme – MNHN - Miguel Brines, traducteur. Merci à Estefania Lopez Guttierez, responsable des Affaires culturelles de l'Ambassade de Colombie en France.   En images   Pour aller plus loin - Les jardiniers de la nature, Serge Bahuchet, éd. Odile Jacob - Le maïs, 10 façons de le préparer, de Jérôme di Silvio, aux éditions de l'Epure 2022 - Envueltos de Zoraida Agamez et sa fille, Heidy Pinto. Prix des Gourmand World Cookbook Awards 2021.   Quelques bonnes adresses : - El Cafetal, 274 Bld Jean Jaurès 92100 Boulogne-Billancourt - Colombian pan – Boulangerie salée et sucrée, Arepas 83 rue Sedaine, 75011 Paris - Mi tierra Mi Tierra | Restaurant Colombien | Paris 8 (mitierraparis.com) - Amazonienne et sud-américaine : Chez Selva, à Paris.   Programmation musicale Platano Maduro de Jimena Angel Foronto – Abdoulaye Diabate.  

"Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.” Rose's first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing. Rose's Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award. Rose's newest and most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires. Steadfast in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose's Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose is currently working on her second season of “Baking Magic with Rose Levy Beranbaum” on PBS stations across the country." Website https://www.realbakingwithrose.com/ If you like this podcast, let me know by "buying me a coffee" link below. https://www.buymeacoffee.com/wellseasonedlib --- Send in a voice message: https://anchor.fm/dean-jones9/message

Megan Ellam  Megan Ellam is the Australian-based author, photographer, and recipe developer behind Mad Creations. A self-confessed foodie, Megan's passion lies in creating amazingly delicious low carb and easy keto recipes. Her approach to recipes is through a love of fresh, tasty, and easy-to-prepare meals the whole family will love. From a very young age, Megan cooked for her family which led her to a professional cooking career in several award-winning restaurants. She lives in Newcastle, Australia, with her partner in life and business Dave and little fur-baby Stormbringer. Megan's love of cooking led her to create the hugely popular keto blog Mad Creations Hub where she shares her colourful, healthy keto and low carb recipes to inspire others to enjoy real food prepared simply. Megan discovered the keto lifestyle in early 2017 when she was diagnosed with insulin resistance and lost 30kgs (66lbs) changing to a low carb lifestyle. Not only recording all her favourite creations on the website Megan has self-published 40+ cookbooks and eBooks with almost 2500 keto recipes between them. Her cookbooks like Keto Mojo, Slow Cook Keto, The Healthy Family Keto Cookbook, Every Day Keto, and Keto Loco are beautifully photographed and showcase keto recipes that are simple, fresh, delicious, and family-friendly. Keto Loco, recently was announced a winner at the Gourmand World Cookbook Awards. In addition to this, in early 2020, Megan developed a range of clean keto baking pantry mixes. These mixes include Keto Wraps, Pancakes, Porridge, Pizza Bases, Keto Shortbread, and more. Distributed by Keto Eats the range is being distributed to many low carb suppliers and stores across Australia, New Zealand, Singapore, and Korea. Megan's Top Tips Keep everything simple Listen to your body not your brain Learn to look at labels Megan's Book All Megan's books are available on her website  Keto Mojo Keto Loco Slow Cook Keto The Healthy Family  Every Day Keto Lunch Time Keto (Plus, 35+ eBooks) Resources Mentioned Keto Eats Megan's Low Carb Bread (does contain gluten) Quotes by Megan Ellam “All the things we grew up knowing and hearing just weren't working for me.” “I was in that hard bracket to lose weight.” “I think the carbs just messes with your head a little bit.” “There's so many products on the market now that could keep you in ketosis but let's face it, they have 50 ingredients, lots of numbers and a lot of things that you've never heard of.” “Some people think that keto means expensive or that it means really restrictive.” “Listen to your body not your brain.” Connect with Megan Ellam on social media Twitter: https://twitter.com/madcreationshub Facebook Page: https://www.facebook.com/ketomegan Facebook Groups: https://www.facebook.com/groups/lowcarbmixers https://www.facebook.com/groups/1607867585925578 Instagram: https://www.instagram.com/meganellam/ You Tube: https://www.youtube.com/c/MADCREATIONSPTYLTD/ Website Details: https://madcreationshub.com If you have enjoyed listening to this episode - Leave us a review By leaving us a review on your favourite podcast platform, you help us to be found by others. Support us on Patreon Help Jackie and Louise make more episodes by supporting them on Patreon:https://www.patreon.com/FabulouslyKeto Connect with us on social media https://www.facebook.com/FabulouslyKeto https://www.instagram.com/FabulouslyKeto1 https://twitter.com/FabulouslyKeto Facebook Group: https://www.facebook.com/groups/FabulouslyKeto Music by Bob Collum Recommend a guest We would love to know if you have a favourite guest you would like us to interview. Let us know who you would like to hear of if you have a particular topic you would like us to cover. https://fabulouslyketo.com/recommend-a-guest We sometimes get a small commission on some of the links, this goes towards the costs of producing the podcast.

Monika Ahlberg  - Med kärlek som ledstjärna “Glöm inte kärleken i vad du än gör”, hälsar Monika när vi frågar efter hennes livsmotto.  Och kärlek till recept och utformning hittar man verkligen i Monikas vackra kokböcker. Monika har givit ut hela 23 kokböcker sedan hennes första och fortfarande bästsäljare Rosendals Trdägårdscafé utgavs i första upplagan 1994. Genom Medelhavsinspirerade recept, underbara foton och spännande formgivning väckte boken enorm uppmärksamhet och blev startskottet för den kokboks-boom som vi ser ännu idag.    Visste du förresten att det numer ges ut ca 500 kokböcker i Sverige per år? Otroligt eller hur? Och Monika berättar i samtalet med Anna Frick och Anna Bril om hur hon varit med och förändrat hela branschen alltifrån inspirationen till sin första kokbok som hon fick på hotellet Colombe D'Or på franska Rivieran i början av 90-talet.    Vi får också ta del av hennes favoritrecept, Monikas basilikasås - “en ljuvligt vacker, grön sås”.  - “Har du en flaska av Monikas basilikasås hemma så kan du bjuda vem som helst på middag.” Receptet avslöjar Monika i avsnittet.     Monika som har ett förflutet som dansare och även skådespelare berättar historien om hur hon snubblade in på allt som har med mat och bakning att göra. Hon brukade åka förbi Rosendals Trädgårdscafé och vid ett tillfälle blev hon tillfrågad om att hjälpa till och på den vägen är det.    Numer driver Monika den populära restaurangen på Thielska Galleriet i Stockholm som fått flera utmärkelser såsom Måltidsakademien och Gourmand World Cookbook Awards och senast en 1:a plats i kategorin favoritrestaurang av Stockholms muséer.    Nästa projekt som vi väntar på med spänning blir Monikas Taverna nere på Solkusten i Marbella, Spanien och såklart är hon även på gång med nya kokböcker. Stay tuned! Följ Monika i sociala medier. Hon rekommenderar särskilt sitt Instagramkonto där hon lägger upp nya recept hela tiden.    Facebook: https://web.facebook.com/MonikaAhlbergsmat Instagram: @monikaahlberg https://www.instagram.com/monikaahlberg   Hemsida: https://www.monikaahlberg.com/   Rosendals Trädgårdscafé på Adlibris: https://www.adlibris.com/se/sok?q=rosendals+tr%C3%A4dg%C3%A5rdscaf%C3%A9 SWEA-Poddens Team i detta avsnitt: Intervjuare: Anna Gusavsson Bril och Anna Frick Redigerare: Stina Bergh Palo

We had the privilege of speaking with the inspiring, talented and eloquent Asma Khan. We spoke with Asma about her new cookbook, Ammu, which is available from all major retailers now. We explore cultural representation, the role and place of women today and food as a love language. We can't explain enough how inspiring Asma is and how much more we could talk with her, but you can get your dose of her here with the Two Chickpeas and by purchasing Ammu :) Asma Khan is the chef and owner of Darjeeling Express. She moved to Cambridge from Calcutta in 1991. Now residing in London with her husband and two boys, she comes from a royal background – Rajput on her father's side and Bengali on her mother's. After studying law, Asma went on to do a PhD in British Constitutional Law at King's College London. Cooking was always her passion and she began her food career in 2012 as a supper club in her home. In 2015, she opened a pop-up in a Soho pub to much acclaim, and Darjeeling Express the restaurant opened its doors in June 2017. A year later, her debut cook book “Asma's Indian Kitchen” was published by Pavilion on 4th October 2018. The book was the winner in the U.K. category for food publishing in Indian cuisine in the Gourmand World Cookbook Awards. Asma is the first British chef to feature in Netflix's Emmy nominated Chef's Table. Her episode also received a 2020 James Beard Award nomination. Business Insider named her number 1 on their list of "100 Coolest People in Food and Drink". The Evening Standard listed her in The Progress 1000 as one of London's most influential people 2019. She has been included in the eighth edition of the GG2 Power List –profiling Britain's 101 most influential Asians and she is now the first chef to be featured on Vogue's list of 25 most influential women of year for 2020. (Taken from the Darjeeling Express Website)

This week Gilly is with multi-award winning food writer and explorer, Eleanor Ford whose latest book The Nutmeg Trail takes us on an adventure to exotic islands and across trade routes to show how the intoxicating power of spice has changed the world. Eleanor is also the author of Fire Islands which won The Guild of Food Writers' Best International or Regional Cookbook 2020, the Edward Stanford Travel Writing Award for best Food or Drink Book 2020 and two Gourmand World Cookbook Awards 2020. Her first book, Samarkand with Caroline Eden won the Guild of Food Writers Award for Food and Travel in 2017. In short, settle yourself in for some top quality listening.You can read the transcript by clicking here See acast.com/privacy for privacy and opt-out information.

Cenk Sönmezsoy (pronounced jenk sun-mass-soy) is an author, blogger, photographer, and food stylist based in Istanbul. After graduating from college, he moved to San Francisco, where he earned an MBA from the University of San Francisco and worked at a high-tech PR agency. On realizing that he'd rather eat glass than sit through another client conference call discussing another “groundbreaking” product, he returned to Istanbul. There, in 2006, he started a food blog that grew bigger and faster than he ever could have imagined. Published both in English and Turkish, Cafe Fernando (cafefernando.com) has been cited as one of the “World's 50 Best Food Blogs” by The Times of London. Saveur named it “Best Culinary Travel Blog” in 2010, and the following year awarded the brownies he designed for Dolce & Gabbana “Best Original Baking and Desserts Recipe.” In 2012, Saveur called the piece Cenk wrote about his dining experience at Chez Panisse the year's “Best Piece of Culinary Writing.” He ditched the corporate world in 2010 and began work on his first cookbook. His Turkish cookbook, "Cafe Fernando–Bir pasta yaptım, yanağını dayar uyursun", published in June 2014, became an instant bestseller and was awarded “Best in the World—First Place” in the Blogger category at the 2015 Gourmand World Cookbook Awards and first place at Gourmand's “Best of the Best.” The English-language version of his book, "The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker", was published by Abrams on October 17, 2017. The Artful baker is available on Amazon at 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

Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.” Rose's first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing. Rose's Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award. Rose's newest and most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires. Steadfast in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose's Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose is currently working on her second season of “Baking Magic with Rose Levy Beranbaum” on PBS stations across the country. Website https://www.realbakingwithrose.com/ If you like this podcast, let me know by "buying me a coffee" link below. https://www.buymeacoffee.com/wellseasonedlib --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

Tune in next week when I talk to Rose Levy Beranbaum (The Cake Bible, Rose's Ice Cream Bliss, Bread Bible) and Beth A Lee (The Essential Jewish Baking Cookbook,OMG Yummy Website) it will be a great week and I really enjoyed getting to talk to both the authors about their work.___ Rose Levy Beranbaum has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.” Rose's first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing. Rose's Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award. Rose's most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires. ____________________________ BETH A. LEE grew up on the East Coast before moving with her family to Northern California, thousands of miles away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and later pursued a marketing career in Silicon Valley. In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family's multicultural food traditions. Beth has been featured in the New York Times and the San Jose Mercury News and has been a frequent contributor to Edible Silicon Valley. She also co-leads a popular virtual cooking group, Tasting Jerusalem, focused on Middle Eastern cuisines and ingredients. Beth is so glad she can make a New York–style bagel in her sunlit kitchen in Northern California. Please tune in to listen to both of these guests next week on the Well Seasoned Librarian --- Send in a voice message: https://anchor.fm/dean-jones9/message

Ramon Morató is the first person on my podcast who is not a color expert or a designer, yet his creativity in the world of chocolate and pastry is highly inspiring. He will teach us how he uses color in his daily life, where he finds inspiration for his creations and what food trends he sees coming. We will discuss the challenges of colouring food naturally in a world that requires healthy food yet still wants to indulge.  How can color innovate a bonbon, how is the world of desserts changing through our past experiences and what are important life lessons for young chefs out there? Born in Manlleu, Barcelona into a family with no connections whatsoever to the world of confectionery, after completing his studies, Ramon Morató began his training in a number of different establishments.He combined his studies with numerous courses offered at the school of the Barcelona Provincial Confectioners' Association. During a period of stages at several of the best Spanish confectioners, he also went to important schools and technical centers such as ZDS Solingen, Germany and the Richard Conseil School in Lyon, France. As the result of these years of work, his experience and his ongoing desire for innovation, he published “RAMON MORATO Chocolate”, which won the Best Cookbook in the World on the subject of Chocolate in 2007 at the distinguished Gourmand World Cookbook Awards. More recently, in December 2016 he published the book “Four in One” together with chefs Raul Bernal, Josep Maria Ribé and Miquel Guarro, on the occasion of the celebration of the 20th anniversary of the Chocolate Academy in Barcelona.The possibility of connecting with many professionals in different fields gave him ample knowledge of the sector and helped him to realize his passion for teaching, researching and creating products related with the world of confectionery. In recent years, this has brought him to teach courses, seminars and conferences all over the world, as well as special endeavors such as a collaboration project with Harvard University through the Alicia Foundation. Currently he is Creative Director for the Cacao Barry brand.

In this cold winter weather, there's not much better than the comfort of a home-cooked meal. But if you are lacking inspiration, maybe struggling with the grind of mid-week cooking, one Kiwi duo have some award-winning inspiration.Julie and Ilaria Biuso's new cookbook, Shared Kitchen: Real Food From Scratch, has been awarded Best in the World for the Best cookbook associated with a blog at the Gourmand World Cookbook Awards.The two joined Francesca Rudkin in studio to discuss the win and how to make cooking easier and more enjoyable.LISTEN ABOVE

Entrevista com a Chef Tatianna Cirinno, expert em Charcutaria Natural. A Chef nasceu e cresceu no campo, em uma das fazendas de sua família, onde aprendeu com seu pai a caçar e a honrar o animal todo após o abate, cozinhando todas as partes sem exceção. Empreendedora na área imobiliária, com formação jurídica e gastronômica, atua como food stylist, consultora em restaurantes, frigoríficos, boutique de carnes e oferece cursos na área de carnes em geral com ênfase carnes e charcutaria, realiza eventos de outdoor cooking (cozinha ao ar livre com equipamentos rústicos) e festivais. Escreveu e publicou seu primeiro livro em 2020, que ficou por 30 semanas como o mais vendido na Amazon, categoria carnes. Publica semanalmente em seu site um conteúdo exclusivo sobre carne e charcutaria, é referência nacional. Em 2018 o renomado Chef Francis Malmmann, um entusiasta da charcutaria tradicional argentina, encantado pela proposta da Chef de não utilizar químicos, convidou-a para uma consultoria de 40 dias em seu restaurante Fuegos de Apara no Chile, onde a Chef realizou aulas diárias e ensinou mais de vinte preparos de charcutarias naturais, inclusive criando receitas exclusivas para o chef como: Porchetta de Apata, prietas, cordeiro em cura de equiulibrio, musseline de salmão, e os preferidos de Francis, rillet de cordeiro com passas e presciutto de pato. Após esse feito Francis convidou a Chef para vários eventos pelo mundo compondo sua equipe de especialistas e assadores. Em 2019 a Chef realizou um treinamento de 10 dias com uma equipe estrelada de Chefs composta principalmente por Guile Kaesemodel (Master Chef), Vitor Bourguignon (Master Chef) e Juliano Marasca (Que seja Doce). A imersão foi total e profunda. Todos os alunos evoluíram muito no quesito carne e charcutaria, coroando esse treinamento com a vitoria do Chef Vitor Bourguignon no programa Master Chef a Revange, utilizando várias das técnicas ensinadas pela chef. Os Chefs Guinle e Juliano criaram posteriormente ao treinamento uma plataforma de receitas www.koken.tv.br. onde ensinam a preparar os mais variados pratos. Em março de 2020 em meio a pandemia mundial a chef lançou o livro "CHARCUTARIA ANTIGA - Expedição Europa", após 28 dias de lançamento o livro ganha o prêmio Gourmand World Cookbook Awards 2020 (considerado o Oscar mundial de livros gastronômicos), onde pela primeira vez na historia o Brasil ganha esta premiação na categoria E12 - CARNES, que ocorreu pela relevância literária do conteúdo do livro, este seguiu por 30 semanas como o mais vendido na categoria (site: Amazon) e esta disponível para compra na plataforma. @tatianna.cirinno Mais informações: https://linkme.bio/tatianna-cirinno/

Episodio 026, hablamos con Ricardo Limongi. Comunicador Visual, Diseñador, fotógrafo, quien es un especialista en diseño editorial, de carteles y del packaging, hoy hablaremos de todo esto, y como ya es nuestra costumbre de, ¡lo que está detrás! Ricardo Limongi, Barquisimeto, Venezuela, 1969.Es comunicador visual. Trabaja permanentemente desde 1989.Estudia Comunicación Visual en la extinta escuela Instituto de Diseño Neumann (hoy escuela ProDiseño), luego parte a Italia en el año de 1993 a cursar estudios de Diseño de Productos en el Instituto Europeo de Design, en Milán, Italia. Allá paralelamente a sus estudios hace pasantías para Jo Rossi Design taller de diseño industrial. De vuelta a Caracas, en el año 1995, emprende trabajos de diseño gráfico independiente y de diseño industrial para diversas compañías venezolanas y extranjeras. A finales de los noventa se establece en Barquisimeto, trabajando como Director de arte para diferentes agencias y estudios de diseño. Luego en el año de 1999 funda Imago, y durante 10 años hizo trabajos de desarrollo de productos, editorial y fotografía, para clientes diversos y socios dentro y fuera del país. Su trabajo ha sido reconocido nacional e internacionalmente con distinciones en salones editoriales: (2 premios al Best Design en el Gourmand World Cookbook Awards y 2 veces premio en el Salon Nacional del Libro), y el último Best Design en el Latin American Nature Awards. También participa en distinciones en trabajos fotográficos: (Participante en el Salón Michelena 2006. Sus trabajos de Branding han sido publicados en libros recopilatorios de marcas y ha realizado entrevistas y encuentros de diseño para escuelas y universidades. Su extenso portafolio de diseño de empaques, diseño editorial y branding han sido lo más significativo de su desarrollo profesional, pero también ha hecho asesorías y curadurías para galerías privadas de arte, siendo reconocido su trayectoria. En el año 2014 se traslada a la ciudad de Buenos Aires donde trabaja de forma independiente hasta esta fecha.Gorriti 3689, 5-A.Buenos Aires 1301, Argentina.Cel. +54 9 11 4146 1035http://ricardolimongi.com/ricardolimongis@gmail.comig: @ricardolimongivisualesMUSICA INTROWritten by Alexander Nakarada. Motivational, investigating and driving electronic track. This music is available for commercial and non-commercial purposes MUSICA OUTRO Written by Kevin MacLeod. You know those lines on the highways? If you go exactly 70 miles per hour in the US, the lines will match up perfectly with this piece. I did the math. The actual tempo of this piece is 102.65 beats per minute. This music is available for commercial and non-commercial purposes.

Liebe Hörerinnen und Hörer, in dieser Folge haben wir einmal mehr Besuch. Wir freuen uns wie verrückt, dass wir Thomas Domenig heute zu Gast haben. Thomas ist nicht nur der Autor des Bourbon Buches, das im Übrigen zum Whisky Buch des Jahres bei den Gourmand World Cookbook Awards gewählt wurde. Thomas ist ebenso in vielen weiteren Bereichen sehr umtriebig. Er hat in einigen der bekanntesten Bars Deutschlands gearbeitet, veranstaltet mit den Cocktailtagen in Österreich ein eigenes kleines Genießerfestival und obendrein ist er im Feld "Wine & Spirits" ein wahrer Experte. Wir haben Euch in Batch 02 Episode 07 bereits über das Bourbon Buch gesprochen und freuen uns daher umso mehr nun ein paar Hintergrundinfos zu erhalten und von Thomas zu lernen. Kleiner Spoiler: es wird wieder sehr interessant und Thomas lässt auch bereits ein paar künftige Projekte blicken. An dieser Stelle nochmals vielen Dank, Thomas Domenig, für Deine Zeit und Deinen Beitrag zu unserem Podcast. Wir wünschen Euch viel Spaß beim Hören Olli & Tim

Lance Rosen, a classically trained chef, is the Big Boy of Big Boy BBQ in Melbourne, Australia. He opened the first BBQ in Australia in 2010, after falling in love with barbecue in the USA. His book, "Temples of BBQ", won the title of Best BBQ Cookbook in the World at the 2015 Gourmand World Cookbook Awards. He has cooked and learned with some of the greats like Tuffy Stone (Episode 16), David Bouska (Episode 18), Myron Mixon and others.

If you got into your trakkies and binged on netflix and sourdough during lockdown, prepare to start feeling a bit guilty. While the rest of us were complaining about what a dud year 2020 has turned out to be, Nadia Lim's showed just what an over-achiever she is.  Having just moved to Central Otago, she quietly created a brand-new daily TV show just using her iphone - Nadia’s Comfort Kitchen. Then, she turned those lockdown recipes into a cookbook and raised $400k for charity. And while this was happening, her previous cookbook was runner up for ‘Best Vegetarian/Vegan Cookbook’  In the world at the Gourmand World Cookbook Awards. And now, as the co-founder of My Food Bag, she’s supporting the Garden To Table initiative. Nadia has been chatting to Jack Tame. LISTEN TO AUDIO ABOVE 

Robert Oliver is a New Zealand chef who was raised in Fiji and Samoa.  He has developed restaurants in New York, Miami, Las Vegas and Sydney, “farm to table” resorts in the Carribean and food programs feeding homeless people and African immigrants with AIDS in New York City. Robert returned to the South Pacific to write his first cookbook with a development mission to connect Pacific agriculture to the region's tourism sector.  Me'a Kai The Food and Flavours of the South Pacific stunned the food world by winning top prize, Best Cookbook in the World 2010, at the Gourmand World Cookbook Awards in Paris.   Robert is the Executive Director and Founder of Pacific Island Food Revolution, a television-media-led movement across the South Pacific designed to return the region to traditional cuisine in an effort to curb the Pacific’s NCD crisis. View more: https://www.tvnz.co.nz/shows/pacific-island-food-revolution     

Hvis du er kok, kender du Jens Peter Kolbeck. Det samme gælder, hvis du går op i højgastronomi. Men uden for disse kredse er han en af Danmarks mest oversete topkokke. Det skyldes nok, at han er født i 1947 og karrieren derfor toppede i en tid, hvor danskerne ikke interesserede sig særlig meget for højgastronomi. Og netop højgastronomi kan Jens Peter Kolbeck lære de fleste af os meget om. Derfor udgav han i fjor en selvbiografisk kogebog, De kalder ham Sølvræven, som netop har vundet sølv ved Gourmand World Cookbook Awards.

Winner of the Gourmand World Cookbook Awards and Celebrity Chef Maria Liberati is the creator of the The Basic Art of Italian Cooking by Maria Liberati book series and blog. Her ezine and blogs for The Basic Art of Italian Cooking by Maria Liberati have grown to combined 300,000 + subscribers in a short 2 years and often includes interviews with some of her celebrity friends from former Today show host-Kathie Lee Gifford to TV Chef Nathan Lyon. Maria is a former international supermodel and began studying the culinary arts while modeling in Italy. Because she also needed to stay in shape for modeling projects she began experimenting with enhancing the healthier aspects of artisan Mediterranean cooking and is sought after for her healthy eating culinary programs. The world has taken notice from feature articles in national publications like Healthy Cooking, Tastes of Italia, Cooking Light, Woman's World Magazine, The San Francisco Chronicle, as well as her feature articles in Italian publications including Taste and Tour Italia and RAI network. Host and Writer of her recent PBS TV series that was filmed in Italy and based on her book series.You can frequently catch Maria appearing on TV and radio as well as food conferences and conventions throughout the USA and Europe. Maria Liberati has been called the “Italian Martha Stewart” by Celebrity Society Magazine (May 2006). A company unto herself, Maria Liberati is the creator of the trademark The Basic Art of Italian Cooking by Maria Liberati ™ cooking style. She is now working on developing her own radio show and next TV series.

​Hell Yes Lifers, today my guest on the show is Maria Liberati. An award-winning cookbook author and celebrity chef, Maria is considered one of the foremost experts on Italian cuisine and culture and has been called the Italian 'Martha Stewart'. Her Basic Art of Italian Cooking book series was awarded the Gourmand World Cookbook Awards in Paris, France.​Check out her cookbooks and her story on MariaLiberati.com  Subscribe to the HYL Podcast! You can subscribe to the Hell Yes Life podcast ...

Fire Islands: Recipes from IndonesiaBy Eleanor Ford 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.Eleanor Ford: I'm Eleanor Ford, and my latest cookbook is called Fire Islands: Recipes From Indonesia.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. First off, congratulations on winning two Gourmand World Cookbook Awards. Tell us about these awards.Eleanor Ford: Well, I'm delighted that Fire Islands has been chosen as a country winner in two categories. One is international cookbook, and the other is spice, which is particularly pleasing as Indonesia is a land of spice.Suzy Chase: Indonesia is a traveler's paradise with cuisine as vibrant and thrilling as its scenery. You give us a personal, intimate portrait of a country and it's cooking through your unique lens. During your childhood, you went back to Indonesia year after year because your father was an architect and built hotels in Bali and Java. Describe the magic of the Indonesian archipelago.Eleanor Ford: As a child, it was the most magical place to go because, perhaps, the diversity that comes with such a large and extensive set of islands. I'd spend time on the beaches, of course, but also in palaces belonging to sultans and in temples with amazing festivals and ceremony and gamelan music, and then at night markets eating the incredible food. It was a really exciting place to spend a lot of my childhood.Suzy Chase: Now, how often did you go back? Did you go back a few times a year or once a year?Eleanor Ford: Oh, we'd be there quite a lot. I spent about three or four months every year there. Sometimes I took homeschooling with me and, other times, it was during the holidays, but it was a big part of my childhood. I lived this dual life between London and the city and then this amazing tropical idyll of Indonesia.Suzy Chase: How did your mom like it?Eleanor Ford: Oh, she loved it. She was immersed fully in the culture. She learned the language. We felt very lucky and be privileged to be there and made a lot of friends. It was a great life for all of us.Suzy Chase: Then let's fast forward to one particularly gray winter in London when you and your husband decided to move to Indonesia with your young children. Why did you want to make that move, and what was it like coming back now as a mother?Eleanor Ford: It was this book that spurred our move there. I had grown up eating these incredible flavors of Indonesia. They were just part of my upbringing. I realized that they haven't traveled far outside of the country. People don't tend to know about Indonesian food unless they spend time in the country. I realized that I wanted to share these flavors that I knew so well. I wanted to share them with my own children in the way that they'd been a part of my childhood. I wanted to share them in my writing as well, so we, yes, made a decision as a family to move there when the children were still young enough not to have started school and we had the freedom to explore and travel.Suzy Chase: How did the children like it?Eleanor Ford: Oh, they couldn't have been more excited by this new world that they entered, sort of running barefoot through the grass and on the beaches. They had a completely new outlook on life, and I was very happy, as a mother, to see that for them.Suzy Chase: Wow, that's so dreamy. Are you living there now?Eleanor Ford: No, no. We're back in London now. It was a full-month move that was spent intensively researching as much as I could about the food and the recipes. Then I wanted to bring them back and test everything in my London kitchen to make sure that the methods and the ingredients translated to a Western kitchen and that this could be food that anyone could cook, not just ingredients that sound exotic and wonderful but are out of reach.Suzy Chase: Nearly 18,000 islands make up the world's largest archipelago covering the distance of Britain to Iraq. That boggles my mind that it's one single country.Eleanor Ford: It's an extraordinary country. Unity in diversity is one of the national mottos because there is such huge diversity. There are certain things that unite people, people of different religions, different races, different languages. Yeah. There's something about the food, I think, that's a unifier. One thing that crosses all of these different islands is a love for chili sambals, the fiery sauces that you put alongside food so you can adjust the heat and spice and sourness of your meal as you eat.Suzy Chase: First, let's talk about the chapters. How did you choose to divide up this cookbook? I thought it was so very interesting.Eleanor Ford: Well, what I wanted to do was show the necessity for balance within an Indonesian meal. Rather than having a starter or a main course, that's not really how food is eaten, I've divided the chapters by texture and by flavor. To put a complete Indonesian meal together, you might want to choose a different dish from different chapters, something that's rich and creamy, maybe a coconut milk curry that's slow cooked and unctuous, and then maybe something that's quickly fried and aromatic, like maybe some grilled chicken satay with some peanut sauce, and then a salad that's fresh and bright with grated coconut and spices. Finally, you might want a sour element, something like prawns cooked in a chili sambal with lime leaves so that you've got different flavors that all balance each other out and compliment each other in one meal.Suzy Chase: For example, Chapter One, Crunchy Snacks and Street Food on page 24 with ingredients for fragrance on page 38. What are some ingredients to add fragrance?Eleanor Ford: To add fragrance to the food, there are those typical ingredients from Southeast Asia, like lemongrass and lime leaves. Then there's also the roots, the galangal and turmeric and ginger, so you've got all of the... and then the lime leaves I mentioned earlier as well as the actual kaffir lime fruit. All of these are bringing that kind of bright, aromatic, centered note to the food, and they work so well together. Often, they're combined in a different dish, lots of these different flavors, but they work off each other and each kind of lift the other.Suzy Chase: Then we move on to Chapter Seven, which is entitled Awakening the Senses. You wrote that Indonesians love to add an element of crunch to food, and the crackling sound as you eat is said to stimulate the appetite. Tell us about that and the family-owned food stalls highlighted in Chapter Seven.Eleanor Ford: Yes. Well, one of the things I love about Indonesian food is that crunch has such an important element. Every meal, along with the different textures and kind of rich levels of richness and levels of spice that I was talking about earlier, every meal should have something crunchy, something that crackles in the mouth, something that makes your mouth excited. There's a word in Indonesian, enak, which is delicious, but it's more than delicious because it's something that's appealing for all the senses. It could be a music could be enak or a massage or definitely food because it's more than just the taste. It's how it looks, and it's how it feels in the mouth. Crunchy elements, there's always something on the table which you can sprinkle over your food. It might be a serundeng, which is grated coconut that's been fried with spices until it becomes crunchy and dry, and you can scatter that over. It might be rice crackers, or there are melinjo nut crackers called emping, which are a little bit bitter, but anyone who's eaten them knows how addictive they can be. Yes, adding something, even if it's just a scattering of those fried shallots that you can buy, crisp fried shallots in a tub, it always adds a little extra element to the dish.Suzy Chase: Is a meal a meal if it doesn't have rice?Eleanor Ford: Ah, that's an interesting question. Quite a lot of Indonesian... Well, no. An Indonesian will say that they haven't eaten unless they've eaten rice, but then a quite lot of snacks can be very substantial in their own rights. There might be a large dish of noodles, but it's not a meal unless rice is there as the core element. Rice is sort of the center. It's the canvas on which the other flavors are painted, but rice is said to be, yeah, the core part of any meal.Suzy Chase: Street food makes up about a third of the daily food in Indonesia. Would you say street food is the most authentic depiction of Indonesian dishes?Eleanor Ford: I don't think I'd necessarily say authentic. I'm a home cook myself. I'm drawn so much to home cooking. I think that it's in the home you often get the sort of simplest dishes that make the most impact. I think street food is hugely important. Everyone loves it. It's very much part of daily life in Indonesia because you can go out, you can grab a snack. There are wonderful different things to try. I think that it's nice in giving you the variety of different things, different flavors, different texture to choose and to eat in a single day, to choose something that someone else has cooked, but I'm always gravitating to what's cooked at home. I think that those are the dishes that I enjoy the most.Suzy Chase: Would you say that home cooking and street food are two different types of cuisines?Eleanor Ford: I think that there's a difference in how people cook at home as opposed to a street stall. A street stall vendor tends to have one dish that they've perfected. They've been cooking that same dish in the same way for years. They've got their own methods. Often, it might be something a little more technically demanding. It might involve deep frying. There might be a hot grill where you've got satay smoking and being turned with flames crackling at the satay sticks. It might be something where a lot of different sauces and ingredients are added to noodles and adjusted according to the person buying its taste. I think that home cooking tends to be a little slower perhaps. It doesn't have that same drama of a street food theater. It's something that is made for a family. It's made with time and attention, so kind of slower in it's cooking that's not that fast stir-frying. Indonesian stir-frying's different to Chinese in that you don't have that blazing-hot wok where you've got to move quickly. Things are done more slowly, more measured, and there's more food in the wok so that flavors have time to develop.Suzy Chase: Describe the sights and sounds of the street food scene.Eleanor Ford: Yes, sounds is an important thing because when you have roving street vendors with their perambulating carts, they often are making a sound to draw customers out from the houses, out from their places of work. They might be banging a piece of bamboo, which might signal one dish or clanging a bell for another. The carts that they're pushing are called kaki lima, meaning five-footed. That's from the three wheels of the cart and the two of the vendor that are pushing them. Each vendor will have that own wares that they're selling. So often, that will come with this cacophony of noise and smells. It's a very exciting place to eat.Suzy Chase: It all starts with bumbu. For us home cooks, describe the spice pastes that are the foundation of most of the recipes.Eleanor Ford: Well, what's interesting about Indonesian cooking is it relies so much on fresh spices rather than dried, particularly this coming from the original spice islands where so many of our dried spices come from. Indonesia, after all, was the only place where cloves and nutmeg once grew. In the daily cooking, it tends to be the fresh spices that are ground together to form a spice paste. This typically will start with shallots and garlic, the red and white sisters they're called as they come together, ginger, perhaps galangal, chili, and often, lemongrass or lime leaves are in there. These will be ground up, and different adjustments, different additions can really change the foundation of a dish, but it's a similar palette of ingredients. This is ground up together, either in a food processor or a pestle and mortar, and then fried to release the fragrance into the dish before other ingredients are added. This really is the kind of foundation of so much of the cooking.Suzy Chase: In the cookbook, you give us an in-depth look at an Indonesian kitchen.Eleanor Ford: Well, I wouldn't say that there's one particular kitchen. I saw a huge variety. I tried to go to as many as I could to learn from as many people as I could how to cook the food. Traditional kitchens tended to be outside the main house in a separate building so that they could become smoky from the cooking fires, and then people would sit outside them on the floors or a terrace chopping and preparing the food. I think that one unifier across every kitchen, regardless of how modern and gleaming or how traditional, is the use of an ulek, which is the pestle and mortar used in Indonesia. They're a lovely looking thing. They have a sort of wider shallow bowl, and they're made of volcanic rock, which is a little textured and gritty. If you are using it to make a bumbu, the texture really helps break down the ingredients quickly to a paste, and you do it in a kind of pleasing rocking movement. That you'll find in every kitchen.Suzy Chase: Indonesia is the third-largest producer in the world of rice, yet it's still imports rice. How come?Eleanor Ford: It's just such an important part of the diet. There are some islands that eat rice more than others, those that tend to grow rice themselves. As you move further east, less rice is grown, and there's a more of a reliance on starches, sweet potatoes or cassavas, corns, but still people love rice. It's a foundation of the cuisine and, despite these beautiful rice-terraced islands, there's not enough to meet with the demand.Suzy Chase: Cooking is said to awaken the spirit omerta. Is that how you pronounce it?Eleanor Ford: Yes. I think this is in Balinese and some Javanese culture.Suzy Chase: Which the omerta is held in grains. Apparently, chatter disturbs the omerta, and children learn about eating without talking. That's a really good parenting tip. That made me laugh.Eleanor Ford: Yes, some people told me about nursery rhymes they'd learned as young children where it was talking about respecting the rice and not talking when you're eating. I think there are lots of different, of course, different ways of eating in Indonesia. Sometimes it's a big communal event, huge festivals with amazing spreads of foods where people gather. Other times, perhaps on a more day to day, where someone will just take the little food that's been prepared earlier in the day and sit somewhere quietly without talking, without reading, without being distracted by something else and really concentrate on the food that they're eating. I like that.Suzy Chase: What's your favorite Indonesian dish in this cookbook that takes you back?Eleanor Ford: Oh, goodness. What takes me back, it would then have to be the pancakes. They're stained green by pandan leaves, lovely crepes, very easy to make. Inside, there is a filling of palm sugar and fresh-grated coconut. It's so addictive. That is just the taste of my childhood.Suzy Chase: How are the leaves worked into the pancake?Eleanor Ford: Well, you can do one of two things. You can whiz up a couple of fresh pandan leaves, which have got the most lovely scent. They're sort of often described as a vanilla of southeast Asian cooking because they're usually used in sweet cooking. Sometimes they're added to rice as well. If you can get the fresh leaves, you can whiz them up with the liquid, and then you strain that lovely dark green liquid and add it to the batter for the pancakes. Alternatively, you can buy pandan essence rather like vanilla essence. It's got a lovely flavor that it brings, very subtle but distinctive.Suzy Chase: The other day, I made your recipe for Turmeric Jamu on page 224. Describe this.Eleanor Ford: Ah, so Jamus are a tonic, ancient tonics originated in Java over 1,000 years ago. Princesses were said to drink Jamus to keep them young and vital. It's something that's continued.Suzy Chase: That's why I made it.Eleanor Ford: Did you feel young and vital?Suzy Chase: I'm feeling so young and vital.Eleanor Ford: The turmeric one is lovely because it's very fresh. It's that bright orange, and then it's mixed with... is it with ginger, I think it's got in that one?Suzy Chase: Yes.Eleanor Ford: As well and lime juice.Suzy Chase: And honey.Eleanor Ford: And honey. There are lots of different variants all using leaves or herbs. There's one I make quite often with tamarind, which is sweet because of palm sugar that's added, and that's got the pandan leaves as well. Just something about it rather than reminds me of Coca-Cola, that sort of spices infused with a sweet liquid. There's something like an early cola about it. Some of the Jamus can be very taxing. They can be very bitter and green, particularly those with extra health-giving qualities, but they can be delightful to drink as well. I've gone for the less excruciating versions in the book, the ones that are a real pleasure.Suzy Chase: Now to my segment called My Favorite Cookbook. Aside from this cookbook, what's your all-time favorite cookbook and why?Eleanor Ford: Oh, this is such a difficult choice because I'm an avid collector of cookbooks. I've got far too many. I think a really favorite author of mine is Gill Meller who writes about English ingredients in a very beautiful way. He's a real master class in using flavors and seasonal cooking.Suzy Chase: What's the name of the cookbook?Eleanor Ford: His first cookbook's called Gather. That's a favorite of mine.Suzy Chase: Where can we find you on the web and social media?Eleanor Ford: I am on Instagram, EleanorFordFood.Suzy Chase: Thank you so much, Eleanor, for coming on Cookery by the Book podcast.Eleanor Ford: Oh, thank you so much for having me. It's been a delight talking to you.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

No podcast dessa semana, Guta Chaves conversa com Breno Lerner, um dos melhores editores de livros do Brasil, um verdadeiro google ambulante, mas com um humor inteligente que é só dele. Autor do livro O Ganso marisco e outros papos de cozinha, vencedor do prêmio internacional Gourmand World Cookbook Awards, há cerca de um ano ele publica o podcast Papo de Cozinha. Em que Breno conta histórias interessantíssimas, com uma mistura de erudição e leveza próprias. Nessa divertida prosa, com a maior facilidade, ele fala de Napoleão Bonaparte à receita de chilli. E dá uma palhinha de seu novo livro. Vale conferir e se encantar!

 Nos vamos a Soria, tierra pinícola en la que nos recibe Óscar García. Allí regenta el Restaurante Baluarte, con una Estrella Michelín y dos Soles Repsol. Su menú degustación es de los que quita el hipo por su calidad y a un precio asequible además.También recibimos la visita de Café Quijano. Los hermanos Manuel, Óscar y Raúl nos llevan de la mano a recorrer los mejores barrios para tapear en León. Del Húmedo al Romántico, pasando por las mejores barras. Atentos a los rincones de León que nos recomiendan. Tras su éxito Perdonarme (con Willy Bárcenas de Taburete) y su segundo single Mina, Café Quijano nos presenta el disco “La vida no es la la la” un trabajo donde vuelven a demostrar que son una formación inteligente, con buen gusto y que se sabe reinventar.Y no nos olvidamos de alimentar bien nuestro cerebro con el libro del Chef y neurólogo Miguel Sánchez Romera, que en los prestigiosos Gourmand World Cookbook Awards fue declarado mejor libro del mundo en la categoría de Salud y Nutrición. “Alimenta bien tu cerebro” está editado por Libros Cúpula.Sabemos que los alimentos producen en nuestro cuerpo la energía que necesitamos para estar activos y dice Miguel Sánchez en su libro que “Con el hambre...

El texto fue galardonado en los Gourmand World Cookbook Awards 2017.See omnystudio.com/listener for privacy information.

Maria Masoomi är en banbrytande matentreprenör, inspiratör och debattör som har älskat att laga mat sedan hon var liten. När hon kom till Sverige från Iran i nittonårsåldern blev passionen också hennes driv och så småningom hennes yrke. Hon har vunnit priser för Årets Yrkeskvinna och Årets Banbrytare, i somras hördes hon flitigt på Sveriges radio och hon blev precis utnämnd till Årets Kvinna i tidskriften Tara. Hon är utbildad både dietist och kostekonom och 2008 vann hennes kokbok “Marias Persiska Bufféer” ett pris i Gourmand World Cookbook Awards i London. Maria är en riktig fighter och i den här intervjun berättar hon bland annat den starka historien om hur det var att komma till Sverige som ung kvinna från Iran på 80-talet och hur hon tog sin in i den nya kulturen. Det har inte alltid varit lätt, men Maria tränade ivrigt svenska med pensionärer på bussen, såg till att alltid göra det där lilla extra för att bli ihågkommen och tog sig orädd an nya utmaningar. Vi pratar om just att bygga nätverk i ett... See acast.com/privacy for privacy and opt-out information.

Avec Mathieu Cloutier, coauteur du livre Kitchen Galerie, copropriétaire des restaurants Kitchen Galerie et Kitchen Galerie Poisson et juge à l’émission Ça va chauffer!, Jean-Paul Grappe, chef émérite, auteur de sept ouvrages culinaires et professeur retraité de l’ITHQ, Robert James Penny (alias Bob le Chef), auteur de la série L’anarchie culinaire selon Bob le Chef, Diane Tremblay, auteure du livre Un privilège à votre table, proclamé Meilleur livre de cuisine au monde écrit par une femme-chef aux Gourmand World Cookbook Awards 2005, et chef-propriétaire du restaurant Le Privilège, et Daniel Vézina, auteur de livres de cuisine et chef propriétaire des restaurants Laurie-Raphaël Animation : Katerine-Lune Rollet, chroniqueuse gastronomique Les livres de cuisine conduisent leurs lecteurs dans un monde créatif, étonnant, truffé d’exemples et de conseils pratiques. Ils offrent sans réserve des expériences, des méthodes et des secrets. Ces livres sont souvent une grande source d’inspiration. Ils traitent de la cuisine sous toutes ses formes : de celle des terroirs à l’exotisme d’horizons plus lointains, de la diététique aux recettes de grands chefs. Illustrés de nombreux dessins, schémas et photos qui mettent judicieusement en valeur leur contenu, plusieurs peuvent être considérés comme des objets d’art. Avant d’arriver sur les rayons des libraires et dans la cuisine, un livre s’imagine, se construit... La créativité tient une place centrale dans ce processus. Au-delà de la personnalité du cuisinier, de son inspiration, de sa sensibilité et de sa grande connaissance du goût, comment se crée un livre de cuisine?

Continuing with our February's theme of “Love Will Find A Way” - From My Mama's Kitchen™ is proud to welcome Ruth Milstein, the award winning author of “Cooking With Love.” Ruth was born in Israel and graduated from Tel Aviv University. After earning a Master's degree in Art and Journalism, she went on to study Jewelry Design in Israel and in the United States. Although she made a career in designing jewelry, her real passion and hobby has always been food and cooking. Ruth was always looking for new ways to improve and change different dishes from various cultures and ethnicities. With her extensive travel throughout Europe and the United States, combined with her original family recipes, Ruth finally brought forth a "New Israeli Cuisine" in her cookbook “Cooking With Love," which recently won the 2009 Gourmand World Cookbook Awards in Israel. With Valentine's Day being just days away, you may want to pick up some extra special cooking tips, and some award winning food recipes to surprise your special someone this weekend, as Ruth and I will be discussing food, romance, and cooking with love in your kitchen! Please call 347.327.9995 to join Ruth and I live on the air with your questions and personal stories.