Book by Irma S. Rombauer
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2 episodes with Joy of Cooking
2 episodes with Joy of Cooking
2 episodes with Joy of Cooking
4 episodes with Joy of Cooking
2 episodes with Joy of Cooking
2 episodes with Joy of Cooking
2 episodes with Joy of Cooking
2 episodes with Joy of Cooking
2 episodes with Joy of Cooking
The BanterThe Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The ConversationThe Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is!The Inside TrackThe Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. They enjoy her articles and “steal” her topics for the show. This is what she said about her experience with the classic cookbook The Joy of Cooking.“The thing that I think is enduring about The Joy of Cooking is it has all kinds of things in it. It can tell you how to purify water and how to make a gimlet, both of which are valuable in cases of emergency,” Kim Severson on The Restaurant Guys Podcast 2007BioKim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times writer Julia Moskin.InfoKim's websitehttps://www.kimseverson.com/Domino's Brooklyn-style pizza commercial 2006https://www.youtube.com/watch?v=ua_OjuCQZSkFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe
Why do some recipes just work while others are hit-or-miss? And is there a better way to write recipes overall? Last week we talked about how some recipes deceive you into thinking they're easier than they are. This week we look at what makes a great recipe. Dan talks with Chandra Ram, who judged the prestigious IACP Awards, where she put recipes from popular cookbooks to the test. Then Dan talks with John Becker and Megan Scott, who revised and developed 2,400 recipes for the latest edition of Joy Of Cooking. Joy is one of the most popular cookbooks in history, but it's also one of the only cookbooks to use the "action method" of recipe writing. Plus, special cameos from best-selling cookbook authors Claire Saffitz and Julia Turshen!This episode originally aired on March 16, 2020, and was produced by Dan Pashman and Emma Morgenstern. It was edited by Tracey Samuelson, and mixed by Andrea Kristinsdottir. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.
Until we fix our broken food system and broken web of human relationships, no one can be truly healthy. Today's guest shares an ancient and extremely timely perspective on how we can get there. Plus recipes!
On This Episode, We Have Chef Ashley A. Torres Owner Of Chef Ashley A. Torres Catering LLC On The Show. We Discuss Being A Chef, Her Business, Her Spice It Up Seasoning And Many More. Chef Ashley A. Torres Contact Info: IG: @catered_by_chef_torres Website: https://www.thespiceitup.com/ My Contact Info: instagram: @ken_mrgentleman Podcast IG: @mrgentlemanlifestylepodcast Email: kenypgent@gmail.com Website: https://realmrgentlemanlifestylepodcast.com All My Social Media: https://linktr.ee/ken_mrgentleman Youtube Channel: https://www.youtube.com/channel/UCpd6jM9ZrdHmZoLViCJ_ANw MrGentleman Lifestyle Merch At Teepublic: https://www.teepublic.com/stores/mrgentlemanlifestyle?ref_id=11668 Shoutout LA - Meet Ken "Aka MrGentleman" Pyle (Read Now): https://shoutoutla.com/meet-ken-aka-mrgentleman-pyle-entrepreneur/ IHaveAPodcast Present Featured Podcast Of The Week (Read Now): https://ihaveapodcast.com/mrgentleman-lifestyle-podcast-ken-pyle/ VoyageLA - Conversations With Ken "Aka MrGentleman" Pyle (Read Now): http://voyagela.com/interview/conversations-with-ken-aka-mrgentleman-pyle/ Canvasrebel - Meet Ken "Aka MrGentleman" Pyle (Read Now): https://canvasrebel.com/meet-ken-aka-mrgentleman-pyle/ Podcast Sponsorship Newsly: https://newsly.me and the promo code MRGENTLEMAN --- Send in a voice message: https://podcasters.spotify.com/pod/show/mrgentlemanlifestylepod/message
Through simple actions we find joy in a God who loves hospitality and presence. He brings His kingdom through the unexpected.
Kassidi wants to become a more confident home cook and asks us where to begin. Natalie needs strategies for easing the long wind-down at bedtime for her co-sleeping toddler. Joy is considering traveling with young kids on her own but wonders what age is best to go for it, what activities to partake in and what to avoid when you're on a mom-only trip with kids. In Episode 439, Meagan and Sarah take these questions from our community and offer tips and validation. Enjoy!HELPFUL LINKS:Listener Question episodes from the archivesThe Laundry Awards: Episode 398 was mentioned by listener KassidyCookbooks/Kitchen Books/ Podcasts mentioned (Bookshop.org links are affiliate links, which means we may earn a small commission if you purchase AND your purchases help support independent booksellers):The America's Test Kitchen Family Cookbook (10th Anniversary Edition)Meagan and Sarah share foundational cookbooks they remember from growing up and young adulthood, which have pros and cons for the modern beginner: Joy Of Cooking and Better Homes & Gardens New Cook BookHalf Baked HarvestMelissa D'Arabian cookbookDidn't I just Feed You (Podcast)The Lazy Genius KitchenNew York Times CookingMeagan mentioned Mom Meltdowns, Oh No! Episode 01, about traveling solo with young kids.OTHER HELPFUL LINKS:Visit our websiteCheck out deals from our partnersFollow us on InstagramJoin our private listener group on Facebook (be sure to answer the membership questions!)Sign up for our newsletterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Host of Tales from a Kitchen Garden, MasterChef: The Professionals judge and award-winning chef, Marcus Wareing, talks to host Mallika Basu about his new show, the importance of learning how to cook and his love of growing what you eat. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Zzz . . . snooze to this rhythmic reading from "The Joy of Cooking" zzz Want to hear an ad-free verison of Sleepy? Just go to patreon.com/sleepyradio and donate $2. Thanks, sweet dreams zzz Learn more about your ad choices. Visit megaphone.fm/adchoices
Today, we have a special guest in the kitchen with us – Chef Therese!In this episode, we'll explore the love-hate relationship some of us have with cooking. Therese, a culinary pro, and I, someone who's always found cooking daunting, will discuss the emotional connection people have with food, the cultural significance, and some nifty cooking tips.For those looking to simplify mealtime, we've got you covered with tips and tricks. Plus, we'll introduce you to Sweet Moments, where Chef Therese offers virtual cooking classes and delivers groceries and pre-portioned ingredients, making cooking a breeze.Discover more about Sweet Moments on their website and social media. And if you have any cooking-related questions, Teresa's here to help. Thanks for tuning in to the Efficiency Bitch Podcast!And don't forget to ‘follow' and leave a rating & review!Follow host Melissa Leon on Instagram! EPISODE LINKS:Connect with THERESEFACEBOOK | INSTAGRAM | COOKING CLASSESSupport the show
Meg tracks down three babies who were snatched out of NYC hospitals in the 80s. Jessica chows down on restaurant critic Mimi Sheraton's 1983 manifesto against American nouvelle cuisine.Please check out our website, follow us on Instagram, on Facebook, and...WRITE US A REVIEW HEREWe'd LOVE to hear from you! Let us know if you have any ideas for stories HEREThank you for listening!Love,Meg and Jessica
So many business leadership and networking events are still operating from the masculine paradigm of doing business. This is why it is so important to be mindful of who you share your ideas with. A lot of being human is about building authentic connections with others. Oftentimes networking events are so entrenched in the masculine paradigm and the ideas of lack versus abundance, that they are actively teaching things that hinder building those vital connections. When you see everyone as competition, it is hard to form an authentic relationship with them. Kayleigh explains that her experience at this event helped her to feel even more sure of her path and to recognize how important it is for her as an empath to navigate business from a divine feminine perspective. In this episode, Kayleigh talks about her experiences at the women's networking event, the exercise of writing out your 100 life goals, and getting into the joy of cooking as a means to connect with what it means to be human. In this episodeKayleigh also shares what she has been learning from finally opening a cookbook that she has had for years upon finding some gorgeous vegetables at the farmer's market. Cooking is a great way to bring people together as it encourages playfulness and creativity. When Kayleigh reviews her 100 life goals list after rediscovering her cookbook, she realizes that her desire to cook is directly connected to her desire for family. Quotes “If you haven't already written down your 100 life goals, what are you waiting for? This exercise writing down 100 things that you hope to experience in this lifetime, I believe is your key to feeling into your creative energy and starting to ignore your present ‘reality'.” (0:48-1:13) “Show up with guidance, show up with inspiration, show up with stories and not fear based messaging.” (25:49-25:56) “If we believe that energy flows where our attention goes, and I look at this list, I feel so much energy and excitement to move in the direction that will make these dreams and life goals a reality.” (34:27-34:40) “The beauty of the future being human is we have to come back to these special creative tasks that only we can do.” (47:23-47:33) Links Register Today for The Diversity in Humanity Virtual Summit April 26-27: https://diversity-in-humanity.heysummit.com/ Access All of the Talks from The Great LeadHERship Awakening Virtual Summit: https://the-great-leadhership-awakening.heysummit.com/ Purchase Your Copy of The Great LeadHERship Awakening: https://www.amazon.com/Great-LeadHERship-Awakening/dp/B0BWYZ9YBY/ Discover Your Divine Feminine Archetype: https://femininemastery.com/ Publish with Soul Excellence - https://soulexcellence.com/ Take The Soul Excellence Archetype Quiz - https://www.tryinteract.com/share/quiz/5efdf00af2b37c00141cb60a Podcast production and show notes provided by HiveCast.fm
On episode 13, Dr. Amy Sapola talks with Sandor Katz. Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist."
Eternally Amy - A Sober Mom of Eight's Journey from Jail to Joy
For this special throwback episode, Amy is rewinding to a conversation she had with her friend Kelli Daniels, to chat all about their friendship and Kelli's love of cooking and baking! Having both grown up in religious families, Amy and Kelly became friends about a year after Amy hit sobriety, and they hit it off immediately. Amy and Kelli chat more about how to actually entertain and fun with your family and guests around the dinner table, and what led Kelli to find her love of cooking and baking. Follow Kelli on Instagram: https://www.instagram.com/kellidlights/ Hosted by Amy Liz Harrison Buy Amy's Books: https://amzn.to/3ys8nuv Shop the Eternally Awkward 80's Store: https://bit.ly/3EGMM46 http://amylizharrison.com/ Subscribe on Apple Podcasts: https://apple.co/3Lgxy8F Subscribe on Spotify: https://spoti.fi/3vHHHoi
Hello, and welcome to another episode of the podcast. Today on the podcast, I want to give you an update on what's been going on in my life and business over the past month. As always, I thank you for being here, and I look forward to future podcast episodes as we keep loving our cookbooks, the writers who write them, and the readers who buy them. Listen To This Episode: Apple Podcast App Google Podcasts Spotify Things We Mention In This Episode: How to Get Paid to Write a Cookbook free training
Some of the most important pieces of history have been cooked up, chewed, swallowed and passed through the digestive system. Welcome to a brief history of food!Please support the show via: www.patreon.com/historyobscura www.buymeacoffee.com/historyobscura Endless Ink BooksMusic from Fesliyan Studios Hosted on Acast. See acast.com/privacy for more information.
This classic cookbook, revered today, was originally self-published by an admittedly bad cook. Anney and Lauren flip through the history of ‘The Joy of Cooking' and author Irma S. Rombauer's family legacy.See omnystudio.com/listener for privacy information.
Everyone knows that eating a home cooked meal is healthier than eating out, but I was surprised to learn that the act of cooking itself is healthy. It might sound like a chore but meal planning and being involved in the food we eat is a great way to increase longevity. if you would like to help The Coffee Buzz please tell a friend about us and as always thank you for listening! The Coffee Buzz https://www.thecoffeebuzzpodcast.com Instagram https://www.instagram.com/thecoffeebuzzpc/ YouTube https://www.youtube.com/channel/UCXokOi8mZDruRRfcp1NNxoA thecoffeebuzzpodcast@gmail.com The Coffee Buzz Spotify Playlist: https://open.spotify.com/playlist/1nyJZinuwq4cj8ECflkvH1 My Wim Hof Youtube Playlist https://www.youtube.com/playlist?list=PLxhqIqwvYIslIPrV7tCIKKJr6klrinHUd --- 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/thecoffeebuzz/message
Sean lives in California, so he is immersed in the code requirements that the rest of the country will eventually see. As Sean says, dimming is a requirement in California code, and isn't that a fundamental part of lighting controls? Webster and Ron discuss with Sean how relationships with manufacturers, agents, engineers, and architects help drive towards those requirements while still satisfying the customer. Sean O'Connor recognized the power of light and shadow as a student of architecture. Since establishing his firm, Sean O'Connor Lighting, nearly 25 years ago Mr. O'Connor has developed an award-winning body of work which defines spaces, their character, identity, and beauty through the use of light.
Sean lives in California, so he is immersed in the code requirements that the rest of the country will eventually see. As Sean says, dimming is a requirement in California code, and isn't that a fundamental part of lighting controls? Webster and Ron discuss with Sean how relationships with manufacturers, agents, engineers, and architects help drive towards those requirements while still satisfying the customer. Sean O'Connor recognized the power of light and shadow as a student of architecture. Since establishing his firm, Sean O'Connor Lighting, nearly 25 years ago Mr. O'Connor has developed an award-winning body of work which defines spaces, their character, identity, and beauty through the use of light.
LifeBlood: We talked about finding the joy of cooking, four keys to becoming a good cook, the hidden benefits of food preparation, and how to get started with Chef Dennis Littley, Owner of Ask Chef Dennis. Listen to learn why cooking foods you like to eat can unlock your passion! You can learn more about Dennis at AskChefDennis.com and LinkedIn. Thanks, as always for listening! If you got some value and enjoyed the show, please leave us a review here: https://ratethispodcast.com/lifebloodpodcast You can learn more about us at LifeBlood.Live, Twitter, LinkedIn, Instagram, YouTube and Facebook or you'd like to be a guest on the show, contact us at contact@LifeBlood.Live. Stay up to date by getting our monthly updates. Want to say “Thanks!” You can buy us a cup of coffee https://www.buymeacoffee.com/lifeblood
On a very special Cooking Issues, Dave is joined by John Becker & Megan Scott, fourth generation writer / editors of The Joy of Cooking. See acast.com/privacy for privacy and opt-out information.
We continue off Season Four: Freeflow Stories with a reading by Carolyn from her upcoming book, Freeflow Stories. Freeflow Stories, by Carolyn North, will be published in Summer 2022 and will be available in print as well as right here, in SEASON FOUR of Carolyn North Out Loud, in audio format. Music: Composer: Kaila Flexer Performed by Teslim: Kaila Flexer and Gari Hegedus http://www.kailaflexer.com/teslim/ Carolyn North Out Loud is produced by: Leslie Jackson: www.mudfest.net Contact Carolyn North: carolyn.north@gmail.com Please rate, review, and share this show—it is how we spread this message of comfort in these weird times.
The Joy of Cooking is something of the odd duck in cookbook publishing. It's a general interest book, has virtually no glossy photographs, and it was not written by a celebrity. But it has endured for decades because its authors treat readers not as pupils, but as friends.
Eunice was a confident hard working woman, that loved God, her country and her family. She was proud of her accomplishments and rightfully so. Chef Dennis is a successful classically trained chef, now retired and a very popular travel and food blogger. He prefers to cook for others rather than cook a meal for himself. His grandmother taught him a lot about food and cooking and she passed down "the joy of cooking." And now Dennis is sharing the 'joy of it' with all of his readers. You can find out more at https://www.askchefdennis.com/ Dennis's maternal grandparents were originally from Mexico and both were highly educated. His grandmother was a teacher and his grandfather a minister. Eunice and her nine siblings were also all educated starting at a young age. All the children were born and raised in Texas and bilingual from an early age. Littley says of his mother's family "they were an all American family-all my uncles served in the Armed Forces and an uncle was at Pearl Harbor." Because Eunice was always studying and/or working, she never really had too much time to cook. She often worked nights so she could be home to see Dennis before and after school. Chef Dennis says that his mom, who he adored dearly, "influenced him and his love for cooking in an offhanded way." "Her lack of cooking skills and my love of food and her encouragement really helped push me in the right direction. She was the reason I really started cooking and went int this field." says Littley. Dennis loved to cook for his mom and says "I was never pressured into being a doctor or lawyer, my mother just wanted me to be happy." But he took care of his mom as well. At a young age, he would collect recyclable bottles and cans, ride his bike to the supermarket and buy food with the money he made to cook for his mom because she didn't have time to cook for herself. Dennis agrees that he gave his parents a hard time, a bit rambunctious, but he was named after the 'Dennis the Menace' tv character, after all.My guest, got his first full time job at 12 years old and became manager of a burger place, flipping burgers at 13 in Atlantic City, New Jersey right on the ocean.When asked what meal he'd cook for his mom if she were here today, Dennis reminisces about the rice, pepper, onion, bacon and cheddar cheese casserole his mom and he loved to eat till the dish was empty and everyone was happy. Later on in life, once Eunice had retired from nursing, she was able to embrace her time in the kitchen with her friends and found the ‘joy of cooking'.
Zzz. . . Snooze to this Thanksgiving reading from "Joy of Cooking" – the section about fruit pies zzzz Sleepy is proudly sponsored by Purple. Get 10% off any order of $200 or more at www.purple.com/sleepy10 and use promo code sleepy10. This episode is also sponsored by Territory Foods! To save $75 across your first three orders, plus free shipping, go to territoryfoods.com and use the promo code SLEEPY.
You know, BBQing for me is a way to escape the craziness of the world for JUST a little while, and allows me to be one with the ingredients. If you enjoy cooking outdoors like I do, you know what I'm talking about. When I was growing up, my Dad would make up batches of his World-Famous Homemade Chili and we would take it with us hunting, or fishing, or gold panning in the high dessert in the Sierra Nevada's. It was magical to me then, and it is now…So today, we are making up a batch of Dad's World-Famous Smoked Chicken Chili.
Matt sits down with Gozney founder Tom Gozney. Gonzey makes extremely high-quality innovative ovens designed to not just make fantastic pizza but give you the opportunity to maximize your culinary efforts right in your backyard. Tom's path to starting Gozney was not at all linear and far from easy but, there's a consistent theme that followed him through the ups and downs; determination. It all started when his passion for cooking led him to build a pizza oven. What started out as a fun project to keep his hands busy, quickly began to snowball and grow, leading him to build oven after oven. Home oven builds lead to restaurant builds and eventually to push beyond the limits and dream up a way to give everyone the opportunity to have access to a pizza oven and enjoy its versatility to make some truly incredible meals. They've had some seriously notable partnerships with some well-known chefs and frequently put out recipes to help get you inspired. Tom's vision for building Gozney isn't solely to dream up and make innovative products; he aims to break down the barrier of cooking and baking and help people enjoy it as much as he does. Despite the rampant growing success, building Gozney wasn't exactly all sunshine and bubble gum. A lot of its success relied on Tom's tenacity to keep getting up and moving forward, and his passion to see his vision through. In this episode of Built On Passion Tom Gozney shares what led him to start Gozney and the lead up to its now global footprint, a better look at how he developed Gozney's latest product, and his ‘how' and ‘why' behind starting Gozney
Another episode, another classic! This time we're on a journey through time with Irma Rombauer's Joy of Cooking. We further our knowledge into unusual meats, go all gooey over Irma's story and please be warned - this episode has a very high cheese content! So, settle in with a peanut butter and tomato sandwich and twelve dozen cookies and feel the joy. Please tell us your favourite recipes from this one! You can find us @cookbookcircle on InstagramRead all about Claire Saffitz' book here: https://www.dessertperson.com/dessert-person-cookbookIntro & Outro: Funky Souls – AmariàInterludes: Hot Thang – Daniel Fridell See acast.com/privacy for privacy and opt-out information.
Updating and revising Joy of Cooking, one of the most iconic and beloved cookbooks of all time, is not for the faint of heart. But John Becker, great-grandson of author Irma Rombauer along with Megan Scott, have accomplished just such a feat -- having tested thousands of recipes from previous editions while adding an addition of 600 more. Subscribe on all podcast apps, rate & review on iTunes and Apple Podcasts! Follow us on social media @judiaann and @eddpoddnet. Presented by the Eat Drink Dine Podcast Network.
Recently, tired of seeing cookbooks not just in burgeoning bookcases, but all over the house, my wife suggested it was time for me to pare down my collection. I agreed, but trying to determine which of my cookbooks were essential and should be kept and which I could get rid of was not an easy task. Sure, some decisions were easy. For example, do I need an Oreo cookbook containing dozens of recipes using the crushed cookie as an ingredient, none of which rival simply eating a couple of Oreos with a glass of milk? No. Do I need a cookbook devoted entirely to polenta? Probably not. Do I need a half dozen books on pie? Well, yes, actually. My idea of essential cookbooks is admittedly idiosyncratic. Yet there is one book that I suspect most cooks would not want to be without, a truly essential cookbook. Julia Child thought so. She called it “the one book of all cookbooks in English that I would have on my shelf if I could have but one.” She was talking about the Joy of Cooking . I’ve
Polly Markus started posting her home cooking adventures on the Instagram account @miss_pollys_kitchen during lockdown last year, and has now amassed over 18,000 hungry followers. She joins Simon and Alice in the studio (and Sophie on the phone on her way back from the Foodstuffs Expo in Hamilton) to talk about the joys of home cooking, kitchen disasters and whether or not she’s ever had gout.Join Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Sign up now at thespinoffrecroom.substack.com See acast.com/privacy for privacy and opt-out information.
EP104: In this episode I got to chat with Maggie Green, owner of the Green Apron Company and host of the podcast Cookbook Love, learn all about her lifelong passion for cooking and how it transformed into a cookbook writing and coaching career. Maggie took her experience as a Culinary Dietitian and Cookbook Author to the next level when she decided to take the knowledge and lessons she'd learned along the way and help others create cookbooks - so she created the "Get Paid to Get Published" method and program. I loved hearing Maggie's back story about how she ended up working for the grandson of Irma Rombauer, the author of "The Joy Of Cooking" and the inspiring story of Irma. What I also found fascinating is what a wide variety of cookbook ideas there are and how publishers are always looking for good cookbooks so you don't have to spend your own money to self publish. What Maggie has done is a perfect example of how you can turn the wisdom gained from a career into a profitable online business that truly makes an impact in the world. Maggie is living her dream by doing what she loves and helping food and nutrition experts become published cookbook authors!!! To learn more about Maggie and her company, you can go to: Website: www.greenapron.com Instagram: www.instagram.com/greenapron Facebook: www.facebook.com/GreenApronCompany The Confident Cookbook Writer Facebook Group: www.facebook.com/groups/457460945007807/ If you'd like to connect or reach out to ME, you can find me at: Website: www.notyouraveragegrandma.com Facebook: www.facebook.com/LaurieColvinWright Instagram: www.instagram.com/not_your_average_grandma Youtube: www.youtube.com/c/NotYourAverageGrandma
What's a cookbook without photos? An old one. When we started publishing cookbooks with New York publishing houses, way back in the late 1990s, almost no cookbook was photographed. Think about the big ones. THE JOY OF COOKING? MASTERING THE ART OF FRENCH COOKING? Most by Marcella Hazan? Not a photo to be seen. These days, cookbooks HAVE TO be photographed. Readers demand it. There's lots of reasons for that, including the rise of INSTAGRAM and other image-driven social media sites. But facts are facts. And photos are cookbooks. Join us, Bruce Weinstein and Mark Scarbrough, as we give you a behind-the-scenes look at how we create the photos for our (now) thirty-four cookbooks. Here are the segments of this episode: [00:42] The first thing do is decide which recipes to shoot. [03:52] The second is to choose a good photographer. Here's what we mean by "good." [06:46] Next come the props, the styling--what dish holds that braise or grilled entree? It's a more important question than you might imagine. [09:26] Here's the each shot for our cookbooks actually gets created. [11:35] And finally, what's good food photography with good food styling?
This week, Lindi and Grace start a new series called 'by the fire chats'. They will be solo episodes where the hosts will talk about a topic around food. It is more of a food for thought rather than discussing specific dishes, like we do with our guests. On this episode, we dive into cooking alone vs cooking with friends, how it feels to have your own kitchen, mindful eating and more... So, join us whilst we dive deep into our experiences. And chat with us . . . by the fire. Follow us on Instagram @desserted_podcast If you have any questions or feedback PLEASE let us know; we want to know what YOU think. Subscribe, follow, rate and review.
After opening a dream, ten-seater restaurant and capturing the attention of the industry and food media in the very first year, Sarah and Tim Scott (Joy, Brisbane) had no option but to close the quaint restaurant for 6 months once the pandemic hit because social distancing and restrictions meant it was impossible to seat guests. After deciding to go their separate ways, Sarah took over the business and with the help of a front of house pro, she’s not only keeping the essence of Joy as they intended, but finding and exploring a new creative side that she’d never tapped into.https://www.joyrestaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Chef Antonio Phillips, ‘Chef Phill’, discovered his passion for Culinary Arts after having a successful career in the United States Army. Interested in cooking and impressed with his father's well-established career in restaurant management, Chef Phill went on to study Culinary Arts at the Le Cordon Bleu School of Culinary Arts.In 2014, Chef Phill along with his father and brother formed, Father and Son's Catering, LLC which is licensed and operating in both Georgia and North Carolina. He’s since created Chef Phill, LLC and launched his Special Blend All Purpose Seasoning, which showcased at Bloomingdale’s.
Ethan Becker shares stories from the Joy of Cooking family Thanksgivings.
Orin Cohen, a personal injury lawyer from Staten Island joins Sarah and Michael to talk about his love for cooking and recommends some dishes to make for the upcoming holiday season.
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Tom, Rob and Joey discuss the Joy of Cooking Roadkill with Ashley Nicole Lewis of Bad Ash Fishing, and they talk to Browning’s master wing shooter Foster Bartholow of Trap Shooting Bros. See omnystudio.com/listener for privacy information.
A busy show today with a lot of gourmet callers wanting to talk about steak tartare. When we looked up a recipe for steak tartare in the Joy Of Cooking, a recipe for cheese straws fell out, and we talked about that too.
Gaby Dalkin, Founder of Whats Gaby Cooking, cookbook author, chef, entrepreneur, and host of “What's Gaby Cooking In The Wild”, shares her experience in the food world and how she approaches cooking, the inspiration behind Whats Gaby Cooking, developing her line for Williams Sonoma and her quarantine cooking tips. Thank you to our partner Green Chef. Visit GreenChef.com/ilw80 and enter code ILW80 for $80 off your first month plus free shipping on your first box! Link to the list of CSA's in all 50 states: https://modernfarmer.com/2020/03/were-compiling-a-list-of-csas-in-all-50-states/
AFL great Adam Goodes has a weakness you may not know about...for double coat Tim Tams. Goodes talks to Matthew Hayden about feeding his sweet tooth before big games, the simple pleasure of eating with family since hanging up his boots and connecting to his ancestry through food.
AFL great Adam Goodes has a weakness you may not know about...for double coat Tim Tams. Goodes talks to Matthew Hayden about feeding his sweet tooth before big games, the simple pleasure of eating with family since hanging up his boots and connecting to his ancestry through food.
Drea and Renee discuss their experience cooking from the Joy of Cooking and rate this epic cookbook. Listen to find out the fate of this tome.
In this episode, David and Renee talk to John Becker (great grandson of original author Irma Rombauer) and his co-author and wife, Megan Scott, about how Joy has spoken to home cooks for almost 90 years. They discuss how they put their imprint upon the classic and the scandal of the 1997 edition.
In which a Listerine label-printing company publishes what goes on to become the most popular cookbook in American history, and Ken imagines Wall Street Journal portraits of seafood. Certificate #38738.
Pioneering Through The Pandemic. Chef Angie Mar’s unapologetic and over-the-top approach to food, life, and style is contagious. During one of the most stressful times in the chef, author, and entrepreneur’s career, we sat down with her to discuss how her storied, landmark restaurant, @beatrice_inn, has pivoted during the COVID19 pandemic both to serve the community, and the staff that she calls family. In this episode we discuss the stylishness of her food, the importance of mood and vibe, how she approaches cooking the way an artist approaches painting, her famous dry aging techniques, her far-from-traditional ways of writing recipes and creating menus, being a boss, her most thrilling restaurant guest, a current hot-issue topic in the food world, her enviable personal style, and the style of her home and table. Angie embodies the Story + Rain aesthetic and approach to life and style, and this is an in-depth conversation with a courageous, hard-working pioneer who does it all deliciously, with great attention to detail---and an even larger dose of glamour. It also includes an amazing lightning round of personal loves and recommendations that you can discover and shop here: 1. Butcher + Beast book by Angie Mar https://rstyle.me/+iZ1tCHh3U3Rdge4oHCirRQ 2. The Joy Of Cooking cookbook https://rstyle.me/+ofeT8h7dJ0sIAERkuLNgNA 3. McQueen Documentary https://rstyle.me/+zoEA7lyqMGuWSOjQHXKDEQ 4. Peaky Blinders English drama series https://rstyle.me/+CG4bVhxCIPb7mSN8LmG5lw 5. Scarlet Rouge lipstick by Tom Ford https://rstyle.me/+__pYVlgryqpuxjA49GN0Wg 6. Chanel ‘Mademoiselle’ fragrance https://rstyle.me/+eT-dwDKU8-PkwC0ibPa1VA 7. Gucci ‘Envy’ fragrance https://rstyle.me/+H-4ljz-ISuZm-Trf5fF7Mg 8. Angie Mar's recipe of choice for a birthday dinner, paired with champagne. Her Langoustine Pasta: https://www.storyandrain.com/article/food-drink-recipe-box-black-spaghetti-langoustines
There's a good chance that The Joy of Cooking is somewhere in your orbit, whether it's a vintage edition handed down through your family, a copy bestowed upon you when you moved away from home, or even the newest version that came out at the end of 2019. What many people may not realize is that JOY has been a family enterprise since Irma Rombauer published the first edition in 1931. Now, with more people cooking at home than ever before, it's the perfect time to get to know Rombauer's great-grandson John Becker and his wife and co-author Megan Scott, who spent years stewarding the family's legacy into the modern era. Food & Wine Senior Editor Kat Kinsman sat down with the couple in a hotel room in Santa Fe, New Mexico while they were still working on the book to talk about the pressures of expectations, their methods for testing and updating thousands of recipes, how they decided what to keep and what to leave to the past, and how they made it look like the America of today.Ode to Joy https://www.foodandwine.com/lifestyle/books/joy-of-cookingThe Joy of Cookinghttps://www.simonandschuster.com/joyofcookingThe F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up
Drea and Renee dive into the tomb that has been passed down through decades. Find out what they're excited and concerned about! REF: https://www.thekitchn.com/joy-of-cooking-author-interview-22974010
Brett, Mike and Dave share recipes, drinks and memories as Illinois' statewide Stay At Home order continues. High Life, Woodford Reserve and tequila ensue. Open Bottle Syndrome is a hospitality focused podcast based out of Chicago. Hosted by Brett Crawford, Mike Van Meter and David Bacso, they dive into all things Chicago over a bottle or two.
Has the Coronavirus era made a cook out of you? Your Cinema Therapy co-hosts are making themselves home in the kitchen and turning to food-related media to make sense of it all! Join us as we dive into the film Julie & Julia, the documentary series Cooked, and the documentary series Salt, Fat, Acid, Heat. Hunter Zuli, chef, educator, community organizer and founder of BLK PALATE, is our guest for this episode and shares how their Haitian and Congolese origins cultivated their love of food! Please Subscribe, Rate, and Review! Instagram: @cinematherapyshow
Has the Coronavirus era made a cook out of you? Your Cinema Therapy co-hosts are making themselves home in the kitchen and turning to food-related media to make sense of it all! Join us as we dive into the film Julie & Julia, the documentary series Cooked, and the documentary series Salt, Fat, Acid, Heat. Hunter Zuli, chef, educator, community organizer and founder of BLK PALATE, is our guest… Read more →
Has the Coronavirus era made a cook out of you? Your Cinema Therapy co-hosts are making themselves home in the kitchen and turning to food-related media to make sense of it all! Join us as we dive into the film Julie & Julia, the documentary series Cooked, and the documentary series Salt, Fat, Acid, Heat. Hunter Zuli, chef, educator, community organizer and founder of BLK PALATE, is our guest… Read more →
Has the Coronavirus era made a cook out of you? Your Cinema Therapy co-hosts are making themselves home in the kitchen and turning to food-related media to make sense of it all! Join us as we dive into the film Julie & Julia, the documentary series Cooked, and the documentary series Salt, Fat, Acid, Heat. Hunter Zuli, chef, educator, community organizer and founder of BLK PALATE, is our guest for this episode and shares how their Haitian and Congolese origins cultivated their love of food! Please Subscribe, Rate, and Review! Instagram: @cinematherapyshow
This week, we're thrilled to welcome John Becker & Megan Scott to Salt + Spine, the podcast on cookbooks.While it might seem weird to say a book — not an author — needs perhaps no introduction, that feels like a fitting statement for Joy of Cooking. With 20 million copies in print, it’s the most-published cookbook in the us and often considered the most popular. And for many, the most beloved.And it all dates back to 1931 — nearly 90 years ago — when John Becker’s great-grandmother, Irma Rombauer, self-published 3,000 copies of a cookbook she titled Joy of Cooking, using half her life savings. And after several updates and revisions over the years — some of them more divisive than others — the fourth generation of the Rombauer/Becker family has taken oven the helm.John and Megan spent nearly a decade working on this edition — and while it keeps the spirit of Joy alive with 4,000 favorite recipes “revised and updated” — it also includes 600 new recipes. It continues to be a door-stopping 1,200 pages. There are numerous new and improved elements in this edition: new American classics like Chicago-style deep dish pizza and buckeyes now complement classics like brownies, roast turkey, and apple pie. Modern recipes — from a kimchi mac and cheese and a roasted cauliflower with green olives and lemon — share the pages with new globally inspired dishes like Thai-style wings, mapo dofu, and lamb shawarma.In today’s show, we’re talking with John and Megan about:how they tested and developed these thousands and thousands of recipes -- all without a dishwasher;how it was Joy of Cooking that brought them together in the first place;and how they’re continuing on the traditions and significance of the Joy of Cooking brand.Plus, we play a Joy of Cooking-themed game with John and Megan.Also, in today’s show:Cookbook critic Paula Forbes of Stained Page News joins us to preview new cookbooks being published in April.Recipes from Joy of Cooking for Black Bean Soup, Banana Bread Cockaigne, and Miso-Glazed Eggplant – all available on www.saltandspine.com. See acast.com/privacy for privacy and opt-out information.
Episode Summary: In this episode, Chef Evelyn shares with the real joy of cooking and how you can experience that same joy. The REAL JOY of Cooking: You can control what goes into your food. You can save money. You can relieve stress. You can connect with family and friends. Mentioned in this Episode: EatGourmentEveryDay.com - an online membership community for food lovers & foodies, who want to sharpen their cooking skills and cook a variety of cuisines with confidence. FunFoodShirts.com - an online boutique serving up apparel for every appetite. A Fabulous Year in Food: 52 Delicious Ways to Connect with Family & Friends find it on amazon here: https://amzn.to/31OwUZW Join the Foodie Family at www.ChefEvelyn.com Let’s connect between episodes: Instagram www.instagram.com/ChefEvelyn Facebook www.facebook.com/ChefEvelyn Youtube www.youtube.com/ChefEvelyn
Why writing a simple recipe is complicated... When you follow a recipe and it doesn't work, how do you know when it's your fault and when it's the recipe's fault? Why do some writers' recipes just work — while others' are hit-or-miss? And is there a better way to write recipes? This week Dan talks with author Chandra Ram, who judges one of the nation's most prestigious cookbook awards, and John Becker and Megan Scott, who revised and developed 2,400 recipes for the latest edition of "Joy Of Cooking." Plus we have special cameos from Gourmet Makes' Claire Saffitz and best-selling cookbook author Julia Turshen! Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
Turner Joy Lynch joins the show to discuss her newsletter, food and culture, homeschooling and wine stains! Find her on twitter, or sign up for her newsletter at TurnerJoyLynch.com
Amy chats with John Becker and Megan Scott, authors of the latest edition of the classic "Joy of Cooking."
This is a replay of an episode that originally aired on January 10, 2019.This week, Doree and Kate celebrate the 1st anniversary of the pod, discuss cooking as self-care, and share some favorite recipes. Plus Kate gives an update on her mission to get jacked, and Doree details how she’s getting organized before the baby comes.Then they welcome Samin Nosrat, cook, teacher, NY Times columnist, bestselling author, and host of Netflix’s Salt, Fat, Acid, Heat. She talks about her journey from cooking apprentice to television show host, her kitchen must-haves, how she keeps things cozy at home, and the product she uses to combat thigh chafing.To leave a voicemail for a future mini-ep, call 781-591-0390. You can also email the podcast at forever35podcast@gmail.com.This episode is sponsored by:Essie. Essie Expressie makes doing your nails quick and easy. Check out essie.com to learn more.Il Makiage. Take the quiz at www.ilmakiage.com/quiz to find your perfect foundation now and try it risk-free for 14 days.Honeybook. HoneyBook is offering our listeners 50% off your first year when you visit HoneyBook.com/FOREVER35.The Dream. Who benefits and who loses from the world of wellness is the big question this season on The Dream, hosted by journalist Jane Marie. Listen now in your favorite podcast app.Native. For 20% off your first purchase, visit nativedeodorant.com and use promo code FOREVER35.StitchFix. Get started today at StitchFix.com/FOREVER35 and you'll get an extra 25% off when you keep all items in your box. See acast.com/privacy for privacy and opt-out information.
The Joy of Cooking is a treasured cookbook with millions of home chefs following the recipes and creating taste memories for their families.
Joining Matt and Michelle this week are John Becker and Megan Scott, the present curators of THE JOY OF COOKING. John's great-grandmother Irma Rombauer created the book and John and his wife Megan are keeping the spirit alive with revised recipes and tremendous foresight into cooking trends. Also, Matt and Michelle need you to keep an eye out for exploding sriracha bottles, diminishing SNAP benefits and rising ocean temperatures!
Hello Basementeers.... Were getting back on track slowly here.... Here is an obscure hippie band from Barkley, California USA... Yes a funny name for a band, but effective in there day. We play tasty songs from 3 of there lp's full of flavor, and spices....ok enough of the food references... just sit back and dig there grooves. Intro: Dancing Couple 1. Don't The Moon Look Fat & Lonesome 2. Close To The ground 3. Sometime You Gotta go Home 4. Castles 5. Sometimes Like A River 6. Hush 7. Waiting For The Last Plane 8. New Colorado Blues 9. Red Wine At Noon 10. Lady Called love 11. Did You Go Downtown 12. The War You Left 13. Children's House Outro: Home Town Man
In an age of YouTube cooking tutorials and celebrity cookbooks, “Joy of Cooking” remains one of America's most widely read cookbooks — and it just received another update. First self-published by Irma Rombauer in 1931, this year Rombauer’s great-grandson John Becker and his wife Megan Scott became the latest family members to revise the book, adding 600 new recipes and thousands of updates. We'll talk to Becker and Scott about carrying on the "Joy of Cooking" tradition, how they embraced today's diverse dietary trends and more global palates and, of course, recipes. We want to hear from you: what's your favorite "Joy of Cooking" recipe or favorite memory of cooking with it? Recipe Shout-outs (Mentioned on Air): Chocolate Chip Cookies Ssamjang Vegan Eggnog Wild Greens (1964) Lebkuchen (German Honey Bars) Brownies Deluxe Butter Pastry Dough Whale (1964; no longer included) Mandelbrot Latkes (Potato Pancakes) Charoset Kugel Sabich Knish Spicy Szechuan Noodles Devil’s Food Cake
After her husband’s death in 1931, Irma Rombauer was desperate to earn a living to support her family. So she compiled a cookbook she called “Joy of Cooking.” That cookbook has now sold more than 18 million copies, and Rombauer’s great grandson, Portlander John Becker, just released the 9th edition with his wife Megan Scott.
Amy chats with The Joy of Cooking's Ethan Becker about preparing great Thanksgiving and Christmas meals.
For a new generation of cooks comes the latest edition of one of America’s most trusted cookbooks, the Joy of Cooking. This kitchen “bible” that home cooks have relied on for nearly 90 years, has now been updated and revised by the next generation of Joy family home cooks—Irma Rombauer’s great-grandson John Becker and his wife Megan Scott. John & Megan chatted revising recipes and what it takes to update a beloved book. Powered and distributed by Simplecast
Joy of CookingBy Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott 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.John Becker: Hi, I am John Becker, I'm joined by my wife Megan Scott, and we are the most recent coauthors of the Joy of Cooking.Suzy Chase: I'm so happy you said the Joy of Cooking because I've always called it "The Joy".John Becker: It's come up a few times, and you know, we've always said it that way. The definite article was dropped, I think in the 60s, just at least on the cover.Megan Scott: Yeah. It's from the old books, and then the new one is just, it's Joy of Cooking now, but I definitely know a lot of people call it, "The Joy."John Becker: Including us, I mean, you just have to add that. Maybe that was the whole idea is like, if people are going to say the anyways, so I don't know. I'm not sure what the rationale is for that.Suzy Chase: It's crazy to think that it's been nearly 90 years since the first 3000 copies of the Joy of Cooking came out. Your great-grandmother, Irma Rombauer, was not known for her skills in the kitchen. She was a socialite, not a domestic goddess. John, tell us the story of how she decided to self-publish this cookbook in 1931.John Becker: Well honestly, it's a bit mysterious that she undertook it. So, her husband unfortunately passed away, and both of her children, Edgar and Marion, at that time they had moved out. She had her savings and very little prospects professionally. I mean she was part of a generation where women were kind of... There just wasn't as many opportunities or professional training, available for women. So she, on a whim, she took half of her life savings and decided to embark upon writing a cookbook. Then had it privately printed and sold it by word of mouth, as well as just hand selling it to booksellers. It resonated with a lot of people. She had a very conversational, witty tone, that was I think a little bit... It was definitely unique in cookbooks at the time, which were either written by people that had come from a home economics background, or maybe from a more chefy perspective, as in chef of a great house perspective.Suzy Chase: So when did you decide to embrace this family tradition?John Becker: I mean it was always emphasized to me, that it was not expected of me, that I should follow my dreams wherever they took me, and blah-bidy-blah. So I did that for a while. I ended up, really contemplating going to graduate school for literature. Then I just had a kind of an epiphany moment, where I came across the dedication that Marion wrote to the 1963 edition, and it was her first edition solo, without the help of Irma. They had both worked at that point on the 1951 edition. It's a really poignant, at least for me, dedication, and the ending of it really kind of got me right in the gut, was, "I hope that my sons and their wives continued to keep joy a family affair, beholden to no one but themselves, and you." "You" being the readers, our readers. Which is really, I don't know, it was the first time I ever felt like I had been called to do something. It changed my life, it really did. It was the first time I really felt a really deep connection with Marion, and I decided that after all my messing around with publishing and kind of the literary academic arena, that I actually had something to offer to joy, and to my family's multi-generational project.Suzy Chase: I feel a kinship to your great-grandmother, because cooking really isn't my passion either. I'm just trying to be a good home cook for my family. It's interesting that she incorporated joy into the title. Do you have any backstory on the title?Megan Scott: We don't really, we don't know why she decided to call it that, but I think it's an interesting choice and I almost feel like it's perhaps a little tongue in cheek, because Irma was not... I think in some ways she enjoyed certain types of cooking. Like we know she loved to bake and decorate cakes, but I don't think she enjoyed just the day to day, like having to cook every day for people. So I think maybe it was a little bit of a, not a joke, but just kind of a-John Becker: There might've been a twinge of irony there. But on the other hand, I feel like she really tried in that first edition, and subsequent ones, to lessen the burden, to kind of be a friend in the kitchen. To have that kind of casual intimacy with her readers. You know, I mean, it's hard to read that title with a straight face sometimes, because she does have a lot of witticisms in the early editions. She just had a really sharp sense of humor.Megan Scott: Yeah, I definitely agree with that assessment. Also, the cover illustration on the 1931 edition, if you've ever seen it, it's a paper cut. It's a woman who has a broom, and there's a dragon next to her, and she's fighting this dragon. That's the story of St Martha of Bethany, who is the patron Saint of Home Cooks, fighting off the medieval dragon called a tarasc. So in Irma and Marion's minds, it's like the home cook is fighting off the dragon of kitchen drudgery, with this friendly cookbook.John Becker: Well, and a broom, and what looks to be a pretty menacing purse.Megan Scott: Yeah.Suzy Chase: So Megan, you and John developed more than 600 new recipes for this edition. What other changes are in this edition?Megan Scott: There's so many things. So when we first started to think about doing this revision, we created this... So we went through the book line by line, and created a huge outline, where we detailed everything that we felt needed to be fact checked, or changed, or improved upon, or things that we felt were missing. Recipes we thought were outdated, or ones that we felt maybe needed to be revised in some way. So we started out with a pretty good idea of what we wanted to do, but some of the changes include, like everything from the actual trim size of the book. So the book is actually wider now, it's the same height, but kind of a wider format. So it lays flat when you open it, basically to any page, which we love. We brought back paper cut illustrations for every chapter heading. We added new sections on fermentation, sous vide cooking, new ingredients.John Becker: Yeah. Speaking to what you started talking about, we really did... I mean, joy is a cookbook of many parts, and we basically examined each one of those parts, just to see where we could improve. If there was anything lacking in our coverage, either of culinary technique, or ingredient information, or actual recipes that we felt like, "Oh my God, I cannot believe that this isn't in joy." A lot of that response we had to "classic American recipes", like a Chicago style deep dish pizza, or say the St Louis specialty gooey butter cake. Those were ones where we were kind of scratching our heads like, "Oh, I cannot believe that we do not have this now." But also including more international recipes, things that really kind of, I wouldn't say that they capture the changing demographics of America, but it's a gesture towards that. We really tried to be as inclusive and respectful as possible, with that aspect of things, adding new international recipes that have been brought here.Suzy Chase: Did you retest existing recipes?John Becker: Oh yeah.Megan Scott: We did. Yeah. We had tested, by the time we actually started the revision process, we had probably tested 1500 existing recipes, and then we continued to test more as the process went on.Suzy Chase: So Megan, tell the story of the pancake batter, and the difference you found between 1975 and 1997.Megan Scott: Yeah, Well this happened when we were very new working on the book. So this was probably 2010 or maybe 2011, and we were just testing the-John Becker: Well didn't we get a... We received a complaint from a reader about our pancake recipe. It's like, Oh!Megan Scott: Yeah we did. But I think I had tested the recipe before, and I thought the batter seemed runny, but in my naivety I was like, "Oh, I'm just going to add more flour and get on with it." But then we got a complaint from a reader who was like, "This pancake batter is way too runny." Then I was like, "Okay, well this is obviously a recipe problem that we need to fix." So we have all these recipe test notes from when the book was professionally tested back in 2006 and 1997, and we found probably about half a dozen test notes for the pancake recipe alone. It was really interesting because they found the same problems that we had, in that the batter was too runny. The 1975 edition recipe for pancakes was better, but for some reason the change was never made in the manuscript. So we, in this edition, we took the pancakes back to the 1975 quantities, and have restored it to its former glory.John Becker: That's basically one of the reasons why we wanted to do all of the testing in house, and wanted to kind of take it back to the methodology that Marion and Irma used, to produce what are best-selling classic editions. There's very little opportunity for something getting lost in communication, when the same people that are testing the recipes are the same people that are writing them in the book, or in the manuscript. I think that the distance between kitchen and manuscript, was kept to an absolute bare minimum. I think it's very important, especially for a book of this size, where it definitely seems like something that you need to live and breathe in order to do right.Suzy Chase: What sorts of recipes did you remove and why?Megan Scott: It kind of runs the gamut. There were some recipes that we tested them, and we're just like, "This is just not very good." For example, there was a sweet potato stuffing, it was called a stuffing, but it was really just mashed sweet potatoes with sugar and some stuff in it, and baked in a dish, and it was just kind of gummy and not very good. So we cut that. Another example is that we did try to streamline some things. So for example, again in the stuffings chapter there were six different variation recipes on the basic bread stuffing. So what we did was we made the basic bread stuffing kind of the master recipe, and then we include a list of editions that people can play around with, to add to the stuffing, instead of providing six different specific options. Then there were some recipes that just kind of felt outdated, kind of like the golden glow salad. We had to get rid of that one.John Becker: Yeah. Something about, what was it? Pineapple, lemon gelatin and chicken stock.Megan Scott: Yeah. It was like chicken broth. So it was like a sweet and savory gelatin. I don't think that... I mean cool if you like that kind of thing, but I don't think it's as relevant to these days.John Becker: But then there were even some more contemporary recipes that were added later, that were not like 1950s jello mold throwbacks, that we felt like just had to become a little dated. For instance, this edition, we don't have any recipes in the sandwich chapter for wraps. We don't have, there was a pesto cheese cake that was added in the '97 that we decided, you know, this feels a little, I don't know, we just-Megan Scott: Yeah, it felt dated.John Becker: It felt dated.Megan Scott: Also that we got rid of the recipe for tequila shots, because first of all everyone knows that, also there's a lot of really great tequilas and mezcals, on the market that you can just sip and you don't need a chaser. Like not everything has to be a shot.Suzy Chase: I read that you took out shrimp wiggle. What's that?John Becker: It's an odd one, it was actually brought back. So our last edition, the 75th anniversary edition that was released in 2006, there was a concerted effort made in that edition to bring back some of the recipes that had disappeared pretty early on from our publication history. Ones that were taken out by the 60s even, so shrimp wiggle, I want to say that it's a bechamel that has been fortified with ketchup.Megan Scott: ... and clam juice.John Becker: ... and clam juice.Megan Scott: ... and it has peas, green peas in it, and obviously shrimp, and then it's served over toast.John Becker: Yeah.Suzy Chase: Oh!Megan Scott: Yeah, exactly.John Becker: Yeah, that did not test well.Suzy Chase: Irma fought tooth and nail, not to publish photos in this cookbook. How come?John Becker: Well, at the time, so this was in the lead up to the 1951 edition. At the time the person that the publisher at the time, Bob's Merrill, had decided that they wanted to do the pictures, had absolutely no experience with food photography, and actually happened to be, I think a brother of one of the editors that was working on that edition. So that was definitely part of it, is that they felt maybe this wasn't the right guy to do it. But also, they resisted it later. Marion especially resisted it later, just because she felt like it would date the book. I mean, you look at older Betty Crocker editions, and you can kind of see the validity of that concern. I mean even in the 90s, well in the late 90s early 2000s, we actually did come out with a series of single subject books called the All About series. There was food photography done for those, the smaller volumes. Even that photography it's still fairly decent. The color temperature seems a little off. You could definitely tell, even books that are really not in the large scheme of things, that old, that the aesthetics of food photography, or even of props and all of that stuff, it changes so fast. We only publish every 10 years or thereabouts, I mean, ideally every 10 years. So it definitely seems like by the time a new edition rolls around, that food photography is probably going to be looking a little stale. Plus, we have so much to communicate.Megan Scott: Yeah. If we did have food photography, which we did actually, we talked about for a hot minute for this edition, but we ultimately decided against it because it would have been just a couple small sections of the book, with a handful of photos that can in no way represent an 1100 page cookbook like Joy of Cooking.Suzy Chase: When you're out and about, what are some fan favorites that you hear over and over again?Megan Scott: Well, definitely the pancake recipe is a big one. We actually have a friend who has memorize the pancake recipe when he was a kid, and still can do it from memory. But yeah, we hear about that one all the time. Then the chocolate chip cookies, the brownies. What are some other things that we hear about?John Becker: For some reason, the pot roast and the beef stew recipes have a big following. I'm really happy that people enjoy those recipes. But yeah, it definitely seems like, people get really excited about the basics. Oh yeah, the banana bread.Megan Scott: Oh yeah banana bread and carrot cake.Suzy Chase: I was wondering why this edition was so massive. It's much larger than past editions. Then I read about the task of your father, Ethan, updating joy in the mid 90s, and the regrets after that was released. Talk a little bit about that.John Becker: So Ethan had been wrangling with publishers, primarily McMillan, for years. He actually in the mid 80s I think that he had a manuscript for a new revision, that was pretty close to being finished, but was unable to publish it because of disputes with the publisher. This kind of thing continued for quite a while, and I'm sorry to say, so I guess it was the cookbook section of McMillan. I'm not exactly sure how, unfortunately I was really young at that point, so I'm not exactly sure what the machinations were, but we ended up with a new publisher, Simon & Schuster/Scribner imprint. Our agents at the time were really trying to make sure that the book got the revision that it deserved. So a very well known, well-connected, very talented editor was brought on, Maria Guarnaschelli, and she commissioned quite a few of food writers that she knew, up and coming as well as established food writers, to help revise the book. It was a massive undertaking and they really tried to, let's just say that they started from scratch in some areas, where they just made it very hard for... They set themselves a very difficult task. By the end of it, the manuscript had just ballooned to a ridiculous length, and a lot of stuff got lost when it had to be edited down. The real problem was that we lost the canning chapters, we lost the frozen dessert chapters, we lost the cocktail chapter. Which is really sad, because the first recipe in the first edition, was actually for a gin cocktail. Irma published during prohibition. A little bit of the spirit of the book was lost there and then-Megan Scott: Essentially it was just, it was more of a rewrite than a revision. So I think a lot of joy readers were really disheartened, because the book seemed to have lost its personality, which is something that really resonated with a lot of folks. So I think there were just a lot of disappointed people with that edition, in spite of the fact that a lot of really talented people worked on it.John Becker: A lot of the recipes that were added during that edition are some of my favorites. You know, it was a necessary update. The book hadn't been given any TLC in over 20 years by that point. A lot of the international recipes that were added in the 90s are really, really wonderful. So with the 2006 edition, the last one, Ethan and the editorial team, tried to bring back the best of the '97, well to incorporate the best from the '97, but also bring back a lot of that older legacy material from the 1975, for the 75th anniversary edition.Megan Scott: But something we tried to do in this edition was, we didn't want to rewrite the book, we wanted to modernize it without making it too... We didn't want anything to be too trendy or of the moment, we wanted it to be what the older editions of joy are, which is really classic and kind of timeless. We want people to be using this edition, you know, 20, 30, 40 years down the road. So we tried to update it in a really thoughtful, measured way. We weren't interested in going back to a bygone age, nor were we interested in doing something so trendy that it will be a little bit out of date in five or 10 years.Suzy Chase: In 2017 Bon Appétit wrote an article entitled, the obsessive sport of shopping for a vintage Joy of Cooking. People obsess over finding old editions, a first edition can fetch anywhere from $1500 to $15,000. Do you have a particularly interesting story of a first edition that someone found, or has been handed down over the years?John Becker: Actually, my father Ethan recently visited, and brought with him two first editions, first printing, the original printing. One of which was signed by everybody, it's signed by Irma, by Marion, by Ethan. Really did feel like kind of a passing of the guard moment. It's just something I'll treasure forever. But yeah, I mean we really don't have too many stories regarding first editions, because they are super rare, as their prices would seem to indicate. Yeah, I mean finding one with a dust jacket intact, is extremely difficult. In fact, we have a fragment of a dust jacket for only one of our copies. Luckily, there was a facsimile of the first edition that was published in 1998. So for those that are curious as to what Irma put into the original edition, those are available for a much more reasonable sum. I mean most of the interesting stories that we have about older editions of joy, are not like the collector's type stories. They're more like, for instance, I think it was maybe last year or the year before, we received a paperback edition, which it's the 1963 edition. That was the one that was turned into a paperback, a two volume paperback as well as a single volume. It was in a Ziploc, I mean it was just completely destroyed. It came with this incredibly sweet note from someone. She was about ready to go into the nursing home, and she wanted us to have the book because she said that it had seen three marriages, and help her raise six children. She just detailed what this book had been through with her.Megan Scott: She was worried that her children wouldn't know the value of it, and they would just throw it away. So she wanted us to have it. That was a really, that was an amazing thing to receive.Suzy Chase: This week I made two recipes out of the cookbook. Wanda's Stewed Cranberry Beans on page 212, and Rombauer Jam Cake on page 732. Can you describe these recipes and the inspiration for them?Megan Scott: Well the Wanda's cranberry beans, Wanda is my grandmother. So I have come from a farming family, and my grandmother and grandfather grew cranberry beans every year, and they would shell them. We would all get together in the late summer, and shell them and freeze them for the winter. So she would cook these beans every single Sunday for as long as I can remember. It's really just a ham hock in it. Really, really, really simple, but kind of one of my favorite things to eat. Then the Rombauer jam cake is an older recipe, and it's kind of like a spice cake, but it has raspberry jam in the batter. Usually when I make it I like to use, there's like a brown sugar icing that you can make to drizzle over it, that I really love.Suzy Chase: Now to my segment called my favorite cookbook. And this, it's crazy asking you this, but what is your all time favorite cookbook and why?Megan Scott: I don't know if I can pick one because there are a few that I'm thinking of, that were some of the first cookbooks I ever bought, and that really taught me a lot, or that I just really loved reading through. One of them was Wild Fermentation by Sandor Katz. That is an amazing book, and I think it was just recently revised, like maybe last year. But also I remember getting A Platter of Figs by David Tanis, and that kind of... I grew up in the South, so I didn't really have any experience with California cuisine, and that book was really influential for me.Suzy Chase: And John?John Becker: You know I, again, our cookbook library is gigantic and it's really hard to pick a favorite, but I am going to have to say A Super Upsetting Book About Sandwiches, just because it's really, really funny. Obviously the recipes are fantastic, but yeah, by Tyler Kord of No. 7 Sub. Is it No. 7 Subs?Megan Scott: Yeah.John Becker: I remember, not knowing what to expect when I picked it up, but it was definitely one of those ones that I kept on going back to, to read.Megan Scott: Yeah, it's pretty delightful.John Becker: I'm surprised you didn't say Joy of Cooking for your favorite cookbook. Oh, I thought that, that was off limits. Otherwise I would have to say that, because not only family loyalty, but it's also the one I know. I mean it's obviously we know that book really well. I guess we didn't touch on this, but when we were testing recipes when we first started, we were doing for each one that we tested, we did these genealogies for each one to see like what edition it was added to. Yeah. I mean it's definitely our favorite. I mean, it's my favorite cookbook because I just have so much invested in it, and I know it so well. But yeah, for some reason I thought that was off limits.Suzy Chase: Well, I usually say, what's your favorite cookbook other than this cookbook? But I thought, come on. I mean.Megan Scott: Yeah, I didn't think we could say Joy of Cooking, but joy was one of the first books that I ever bought for myself, and I did not grow up in a Joy of Cooking family. So my mom never had, she didn't have the book. I just kind of, when I moved out, I knew that Joy of Cooking was this amazing kitchen resource, that I just needed to have. So I bought it for myself, and yeah, loved it. That was before I met John.Suzy Chase: Where can we find you on the web and social media?Megan Scott: We are on Instagram at The Joy of Cooking, and Twitter The Joy of Cooking, and on Facebook it is just Joy of Cooking.Suzy Chase: What a treat it was chatting with you about the most popular American cookbook. Thank you so much for coming on Cookery by the Book podcast.Megan Scott: Thanks so much for having us.John Becker: It was a pleasure.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.
It’s been nearly ninety years since Irma S. Rombauer self-published the first edition of Joy of Cooking in 1931. It quickly rose in popularity and soon became the “kitchen bible,” shaping the recipes and techniques of home cooks. Irma’s daughter, Marion Rombauer Becker, revised and wrote the 6th edition in 1975, now considered a classic. Today there is a new, modern edition which reclaims many of the lost recipes over the years and adds a few new ones. John Becker, Marion's grandson and great-grandson of Irma , and his wife Megan Scott spent nine years revising and updating the recipes and information for the newest Joy of Cooking. They share their stories of that effort with Linda on this episode.A Taste of the Past is powered by Simplecast.
Diane talks with Megan Scott about the newest edition of Joy of Cooking. In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy. Keep up with what’s going on in the Joy of Cooking world at: https://www.simonandschuster.com/joyofcooking See recipes from Joy on our Facebook page: https://www.facebook.com/WomenBeyond/ Better yet, join our Group to enter our giveaways! This month we’ve got a copy of the new Joy of Cooking for one of our lucky listeners! To enter, join our group and leave a comment in the giveaway thread: https://www.facebook.com/groups/WomenBeyond/ Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women. Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyondacertainage. We so look forward to spending time with you! Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1 Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She speaks and teaches and wanders globe. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1 Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/ or https://www.linkedin.com/in/cindie-flannigan-27a29a133/
New Edition of Joy Of Cooking - Becker & Scott Smithsonian Associates, The Not Old Better Show Author Interview Series Welcome to The Not Old Better Show. I'm Paul Vogelzang and this is episode #404 Ahhh, I love that music…hopefully it brings to mind images of cooking, food, kitchen time because as part of our Smithsonian Associates, Art of Living author interview series, our guests today are “Joy of Cooking” next-generation co-authors, co-editors, cooks, and husband and wife, John Becker and Megan Scott, and we will be discussing the newest Joy Of Cooking edition. There are nearly 20 million copies of Joy of Cooking in print today, and it's safe to say that most of them are well-worn and close at hand in their owners' kitchens. Originally self-published in 1931 by Irma S. Rombauer, a widowed St. Louis homemaker, the first commercial edition of Joy of Cooking was published in 1936. Subsequent editions were revised and updated by Irma Rombauer and Marion Rombauer Becker throughout the 20th century. Irma Rombauer's great-grandson John Becker, one of our guests today, joined by his wife, Megan Scott, will be presenting at Smithsonian Associates Art of Living author interview series, November 14, 2019. Check out our site for more details. In the process of creating the 9th edition of this classic ‘Joy Of Cooking,' experience, John Becker and Megan Scott tell us that in addition to covering all the classic recipes better, one of the important goals was to include all of the ingredients people can now encounter that would have been more difficult to find since the last edition of Joy of Cooking, which was in 2006! In our conversation today John Becker and Megan Scott tell us all about how they've infused the latest incarnation of Joy of Cooking with a contemporary voice informed by culinary tradition, a family's legacy, an encyclopedic coverage of ingredients and techniques, an understanding of the science behind the food, and advice about how to be a great cook: you'll love the answer. That, of course, is Megan Scott, one of our guests today, who, along with her cook, co-author and co-editor husband, John Becker, will be presenting at Smithsonian Associates Art of Living series, The New Joy of Cooking: A Family Recipe, November 14, 2019. Check out our site for more details, but John Becker and Megan Scott are here with us today, so please join me in welcoming to The Not Old Better Show via internet phone, John Becker and Megan Scott. My thanks to co-authors, co-editors, and cooks John Becker and Megan Scott, for joining me today. Links and ticket details for John Becker and Megan Scott's November 14, 2019, Smithsonian Associates presentation, The New Joy of Cooking: A Family Recipe will be available at the NotOld-Better.com and the Smithsonian Associates web site, all of which we'll link to. And, thanks always to the wonderful Smithsonian team for all they do to support the show. Talk About Better. The Not Old Better Show. Thanks, everybody. For tickets and more details, please click here on the Smithsonian Associates site: https://smithsonianassociates.org/Ticketing/tickets/new-joy-of-cooking-family-recipe
NWP welcomes Megan Scott! The bestselling 75th Anniversary edition of the Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. A new, revised edition of JOY with 600 new recipes. John Becker, Irma Rombauer’s great-grandson, and his wife, Megan Scott, oversaw the newest incarnation of "Joy of Cooking. "The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense. This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes. https://www.simonandschuster.com/joyofcooking
Julies bakes The Barefoot Contessa apple tart and Liz attends a college football game. What is this world coming to?? Plus Liz recommends visiting a retired Space Shuttle. Endeavor is at the California Science Center.There's a reffing shortage for youth sports and Lian is sad about it. Plus, when's the best time to buy plane tickets for your college student to come home for the holidays?Wait, what? We are using our brains TOO much? This new study says so. Excessive Brain Activity Linked To A Shorter Life? We don't get it. And why your kids should called their robot "it" not he or she.Entertaining Sisters:Liz recommends the new Prince memoir: The Beautiful Ones. There's a good interview with the co-author on Fresh Air here.And to support her new High Distraction Factor TV Strategy Liz is watching Billy On The Street by Billy Eichner.Julie's engaged in some Jack Ryan Season 2 fan outrage plus has the new The Joy Of Cooking on her gift list.Thank you to our sponsors. Please use these links and promo codes to support them:Framebridge: www.framebridge.com/sistersLiquidIV: www.liquidIV.com Use promo code sistersRitual: www.ritual.com/sistersFlamingo: www.shopflamingo.com/sistersSubscribe and Review our podcast at Apple Podcasts, Spotify, Stitcher or Wondery.com.Stitcher Premium: For ad-free versions of our show and many other great Wondery podcasts, go to www.stitcherpremium.com/wondery and use the promo code wonderyListen to Liz's workplace advice show Safe For Work.Follow us on @Twitter and @Instagram @satsisters. Like our Facebook Page for all our news.Join our Facebook Group to get in on the conversation.Visit our complete website satellitesisters.com.
Julies bakes The Barefoot Contessa apple tart and Liz attends a college football game. What is this world coming to?? Plus Liz recommends visiting a retired Space Shuttle. Endeavor is at the California Science Center. There's a reffing shortage for youth sports and Lian is sad about it. Plus, when's the best time to buy plane tickets for your college student to come home for the holidays? Wait, what? We are using our brains TOO much? This new study says so. Excessive Brain Activity Linked To A Shorter Life? We don't get it. And why your kids should called their robot "it" not he or she. Entertaining Sisters: Liz recommends the new Prince memoir: The Beautiful Ones And to support her new High Distraction Factor TV Strategy its Billy On The Street by Billy Eichner. Julie's engaged in some Jack Ryan Season 2 fan outrage plus has the new The Joy Of Cooking on her gift list. Subscribe and Review our podcast at Apple Podcasts, Spotify, Stitcher or Wondery.com. Stitcher Premium: For ad-free versions of our show and many other great Wondery podcasts, go to www.stitcherpremium.com/wondery and use the promo code wondery Listen to Liz's workplace advice show Safe For Work. Follow us on @Twitter and @Instagram @satsisters. Like our Facebook Page for all our news. Join our Facebook Group to get in on the conversation. Visit our complete website satellitesisters.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
@CWCRadion and @Annie_Berglund are joined by @DRChrisMoore (Election Shock Therapy, The 252) to talk through the best of Annie's deleted tweets. On this episode they talk through Annie’s obsession with ketchup and even offer up a few ketchup-based dinner ideas.
In this episode, we happily yak about munchies and snacking while we actually do some munching and snacking. Join us for a rambling conversation about the joys and rewards of slow food, pour over coffee, and home-cooking. Come for the old school Hawaii references, stay for the inspiration to make healthier eating choices and support healthy eating habits. Show notes include a bunch of pics of our recent meals, and Siena's Green Juice recipe. Show notes: https://sienaandtoast.com/podcast/59-joycooking Join the email list: https://sienaandtoast.com/emailsignup If you enjoy the podcast: please consider rating it. (If you don't like it, never mind, just don't rate it ;P ) Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, we happily yak about munchies and snacking while we actually do some munching and snacking. Join us for a rambling conversation about the joys and rewards of slow food, pour over coffee, and home-cooking. Come for the old school Hawaii references, stay for the inspiration to make healthier eating choices and support healthy eating habits. Show notes include a bunch of pics of our recent meals, and Siena's Green Juice recipe. Show notes: https://sienaandtoast.com/podcast/59-joycooking Join the email list: https://sienaandtoast.com/emailsignup If you enjoy the podcast: please consider rating it. (If you don't like it, never mind, just don't rate it ;P )
Our guests are Elena Yamamoto & Yael Peet, wonderfully talented chefs who cooked beautiful Japanese-influenced food at Karasu in Fort Greene, Brooklyn, until recently. They are currently getting ready for their own new restaurant. Elena and Yael grew up in the US, but understand the essence of Japanese food very, very well. Today, we will discuss how they learned cooking Japanese food, how they incorporate traditional ideas and recipes into their dishes, the concept of their upcoming new restaurants, and much, much more!!! Japan Eats is powered by Simplecast.
This week, Doree and Kate celebrate the 1st anniversary of the pod, discuss cooking as self-care, and share some favorite recipes. Plus Kate gives an update on her mission to get jacked, and Doree details how she’s getting organized before the baby comes.Then they welcome Samin Nosrat, cook, teacher, NY Times columnist, bestselling author, and host of Netflix’s Salt, Fat, Acid, Heat. She talks about her journey from cooking apprentice to television show host, her kitchen must-haves, how she keeps things cozy at home, and the product she uses to combat thigh chafing.Follow us on Instagram: @Forever35podcast, @katespencer, @doree, Twitter: @forever35pod, and in our Facebook group (password is "serums"). All products mentioned on the show can be found on our website, Forever35podcast.com. To leave us a voicemail, call 781-591-0390, or you can email us at forever35podcast@gmail.com.This episode is sponsored by:PHLUR - Visit phlur.com to get your first custom PHLUR sample set for 20% off with promo code forever35.Poshmark - Get $5 off your first purchase with invite code DOREESHA (also Doree’s closet name!)ThirdLove - Visit thirdlove.com/forever to get 15% off your first order.Thrive Market - Visit thrivemarket.com/forever35 to get 25% your first order.Simple Health - Visit simplehealth.com/forever35 and enter promo code forever35 at checkout to waive their $20 prescription fee.Theme music by Riot. See acast.com/privacy for privacy and opt-out information.
Ethan Becker shares stories from the book The Joy of Cooking Family Thanksgiving.
We at Cocktail Party Massacre know many of our loyal listeners have children. In celebration of Halloween -- the best holiday ever -- we present to you an episode you can all enjoy together. Turn off your lamps. Light a Jack-O-Lantern instead. And learn the perfect recipe for cooking naughty children. Of course, sometimes, naughty children are so naughty, they're good.
Mauricio Dimas is a chef. A damn good chef. He is the Chef de Cuisine at a high-end Mexican restaurant in Portland, Oregon called, Autentica. Mauricio is one of Craig's eldest friends - having met in sixth grade in 1999 - and the two have been through a lot over the years. Craig and Mauricio met up at a donut shop in Portland on Craig's recent trip home and decided to record a chat!While attempting to attend college, Mauricio realized that the traditional education route was not for him. So he decided to drop out of community college so he could pursue a different passion - a passion deeply connected to his family, his culture, and his love of food. In seeking out culinary school, he preferred the trade school approach to education. We get into what it was like making such a decision, how he earned his way into the industry, and what it takes to run a restaurant - the community, the planning, and the ways to keep it fresh.We also dig into the recent challenges to immigration policy and how it impacts the restaurant industry, as well as a quick note on the passing of Anthony Bourdain - who was one of Mauricio true inspirations.MUSIC NOTES:- This week we shared tunes from the new June Pastel album, "Collages," which will be released through The Native Sound on June 29.- We shared the songs, "Without a Phrase" and "All to Come."- The album is currently available FOR DOWNLOAD on their bandcamp site, so you have no reason to not download this album right now!- And hey, if physical music is your deal, you can snag a cassette copy of the albumAs always, you can CHECK OUT THE NEW SPOTIFY PLAYLIST!ADVERTISING NOTES:- Table-Turned is a DIY record-of-the-month club. Subscribers select from two genre options and receive a record each month for that genre, including some “classics” as well as albums they may have missed.- The current genre selection are shoegaze revival and post hardcore - and you still have about a month and a half until these options are gone! So get your subscription now!- Table-Turned was recently featured in Paste magazine AND in The Hype Magazine!- You can start your monthly vinyl subscription for $175 for the year. And to learn more and/or to start your subscription, visit Table-Turned.com!FOLLOW, RATE, REVIEW, SUBSCRIBE, AND SHARE!- Any love on the iTunes app helps! CLICK HERE TO VISIT THE ITUNES STORE!- Don't forget, Android users - we are now on the Google Play Store!!- We're also FINALLY on Stitcher, so head over there if that's your preferred platform!- Follow along on Instagram and Twitter @eduPUNXpod!Thanks so much for tuning in and we will be back on Wednesday with a new episode!
S1E46: A Hurried Flurry of Mango Curry Recipe: Mango-Beef (or Pork) Curry with Sweet Potato Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: lg pot, md pot, lg pan, cutting board, sharp knife, can opener, colander, stirring spoon, measuring cup BASICS: salt, pepper, olive oil MEAT: 3/4 lb ground bee OR stir fry beef OR ground pork OR stir fry pork PRODUCE: 1 Roma tomato, 1 lg sweet potato, 1 red onion, 1/2 lime, 1 bunch cilantro CANS & JARS: 1 tbsp red chili paste, 1 can coconut milk, 3 cups beef stock DRY & PACKAGED: none :) DAIRY: none :) ADD'L SEASONINGS: none :)
Rachel Weber Leshaw rolls up her sleeves and unpacks masekhet Beitzah's discussion of the intricacies of the rules of preparing food on Yom Tov, noting the way in which halakhah can change based on contemporary practices.
You came for the insightful discussion on MMO news and culture, and you'll walk away with Bree's recipe for Hobbit brownies! This week on the show, the co-hosts consider the joy of cooking in-game and why it's the most underrated crafting profession. It’s the Massively OP Podcast, an action-packed hour of news, tales, opinions, and gamer emails! And remember, if you’d like to send in your own letter to the show, use the “Tips” button in the top-right corner of the site to do so. Show notes: Intro Adventures in MMOs: World of Warcraft, Guild Wars 2, guildie meetup News: Chris Metzen retires, Rob Pardo opens Bonfire Studios News: Guild Wars 2 players head back to the Ring of Fire News: Marvel Heroes announces massive game revamp News: Atlas Reactor is launching soon News: Bless Online's western testing is delayed News: Trove goes all Jurassic Park Mailbag: Comment section Other info: Podcast theme: "Menu Theme" from Atlas Reactor Your show hosts: Bree and Justin Listen to Massively OP Podcast on iTunes, Stitcher, Player FM, TuneIn, Google Play, and Pocket Casts Follow Massively Overpowered: Website, Twitter, Facebook, Google Plus, Twitch If you’re having problems seeing or using the web player, please check your flashblock or scriptblock setting.
JeffTheChef is a self taught private cannabis chef, with a lot of personality and a following. He has been cooking and baking with cannabis privately for 5 years, both for celebrities and private individuals. On June 28, Harper Collins will be publishing my first cookbook titled, The Ganja Gourmet: The Joy of Cooking with Cannabis. In January he invented and launched the world’s first THC/CBD Calculator to help home cooks and chefs determine the milligrams of THC ad CBD per serving in the edibles they make. The Daily Beast ran a feature article about him titled Meet The Julia Child of Weed. Newsweek feared an article about him in their Weed 2.0 Special Edition and called him The Ganja Gourmet.
The team gets together to talk about cooking shows as well as how food is portrayed in film, plus they’ll talk about what’s piqued their interest in pop culture this week With Guy Branum, Wynter Mitchell, Margaret Wappler and Oliver Wang. That’s My Jam: Wynter Mitchell - Walking with Thee by Clinic Oliver Wang - Merry Go Round Equatics Margaret Wappler - The Noisy Days Are Over by Commontime Guy Branum - The Co-dependent by Sia. Each week we’ll add everyone’s jams to this handy Spotify playlist. You can let us know what you think of Pop Rocket and suggest topics in our Facebook group or via @PopRocket on Twitter. Produced by Colin Anderson for MaximumFun.org
We have an interview brought to us by our contributor Sara featuring research done by some professors here at NC State. According to their study, it turns out the concept of the family meal might do more harm than good.
We have an interview brought to us by our contributor Sara featuring research done by some professors here at NC State. According to their study, it turns out the concept of the family meal might do more harm than good.
Oh, flavorful cooking wines, where have you been all my life? Sure, I have a liquor cabinet stocked with... how old is that Marsala? Holland House has a line of flavors including Marsala, Sake and Sherry that have a more stable shelf life and can add flavor to just about anything. Click, listen, and get creative. :90 Second Asian Chili Shrimp with Sesame Noodles: http://www.foodchannel.com/shows/90-seconds/90-second-asian-chili-shrimp-sesame-noodles/ Cooking Wine Taps Into Ethnic Trend: http://www.foodchannel.com/articles/article/cooking-wine-taps-ethnic-trend/
Did you know that Irma Rombauer was a Unitarian? And that Joy of Cooking has its roots in the Women’s Alliance of the Unitarian Church in St. Louis? Janne and Worship Associate Jean Olson will lift up the unique contribution of Joy of Cooking and the importance of kitchen wisdom.
Betsey Beaven is the co-author of four vegetarian cookbooks including “The Political Palate” and co-founder/professional chef at Bloodroot vegetarian restaurant (bloodroot.com) for 24 years which was named one of the top 10 vegetarian restaurants in the country by Vegetarian Times. She will discuss the health benefits and joy of cooking seasonal, organic and ethnic foods of all kinds.
Betsey Beaven is the co-author of four vegetarian cookbooks including “The Political Palate” and co-founder/professional chef at Bloodroot vegetarian restaurant (bloodroot.com) for 24 years which was named one of the top 10 vegetarian restaurants in the country by Vegetarian Times. She will discuss the health benefits and joy of cooking seasonal, organic and ethnic foods of all kinds.
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