Podcasts about kitchen arts

Matt Sartwell of Kitchen Arts & Letters is back with more books, insights and recommendations on another edition of CLASSICS IN THE FIELD on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

All fall, Aliza and Matt have been talking about many of the season's new cookbooks, from the biggest “influencer” books to baking, memoir, biography, and the return of restaurant books to the mix. Here is a recap of some of their favorites from the busy fall—and a solid reminder that cookbooks make amazing gifts! If you like one of the titles mentioned, pick up a copy at one of our favorites stores, including Now Serving (Los Angeles), Omnivore Books (San Francisco), Kitchen Arts & Letters (New York City), Book Larder (Seattle), Golden Hour Books (Newburgh, NY), Bookbug (Kalamazoo, MI), or your preferred independent bookstore.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're back and starting off Season 6 with grab bag of topics with all our hosts. Kristin, Molly, Kate and Andrea discuss the pros and cons of the (potentially overfull) Fall cookbook season and how to emotionally prepare but keep expectations realistic on pub day while prioritizing celebration. We share our insights and experiences on contracts, printed errors, correction pages and wade into some existential territory as we discuss optional ingredients in recipe writing before diving back into one of our favorite topics, platform. Finally, we talk about the the current cookbook trends we're loving, upcoming releases we're looking forward to and court some potential controversy with our thoughts on pumpkin spice.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsMonique of Hardcover CooksThe Bojon Gourmet Pumpkin Spice MixCookbook Chronicles: The Science and Art and of Recipe Development, by Martin SorgeIf Desired, by Joy ManningThe Truth About Platform, by Kathleen SchmidtKristin Donnelly's Newsletter 52: Matt Sartwell of Kitchen Arts and Letters100: Advice from Our Listeners and Season 5 Wrap-Up42: How to Write Recipe Titles93: The Secret of Cooking with Bee Wilson69: Writing a Menu Cookbook with Amy Thielen Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showHungry Authors: The Indispensable Guide to Planning, Writing, and Publishing a Nonfiction Book by Liz Morrow and Ariel CurryBanjan: 60 Korean American Recipes for Delicious, Shareable Sides by Caroline ChoeThe Chinese Way by Betty Liu

María Álvarez is the co-founder, along with Isaac Martínez, of the publisher Novo, the very first publishing house dedicated to gastronomy in Mexico. Maria and Isaac started Novo in 2023 because they saw a lack in the types of books being published about Mexican cuisine, both in Mexico and abroad. The wanted to be a publisher that is more collaborative with other disciplines, more like a milpa. Rather than just a monoculture of corn, they wanted a multicropped garden of designers, photographers and other professionals to help support the vision of the author. In this interview she explains how she moved from the world of art publishing into culinary publishing and is helping shape a community around these niche books about food in Mexico, as well as through their podcast series, Radio Milpa.Novo now has published two books. The first is Cocina de Oaxaca, by Alejandro Ruiz, published last year. Ruiz is the chef of Casa Oaxaca, who is one of the godfathers of modern Oaxacan cooking and has helped teach in a generation of cooks at his restaurant Casa Oaxaca. They also just released Estado de Hongos, a book about mushrooms in central Mexico by the Mexican Japanese forager by Nanae Watabe. She supplies mushrooms to lots of the best restaurants in the DF and is at the intersection of all things mushrooms in Mexico and the book reflects that. This October, they will be publishing La República Democrática del Cerdo, by Pedro Reyes, who you might know from the Taco Chronicles on Netflix. You can order them online or find them in bookstores in Mexico, as well as buy some of the books on Amazon in the U.S. or at incredible culinary bookstores like Kitchen Arts & Letters in New York and Now Serving in Los Angeles.This world of publishing culinary books in Latin America is really beginning to open up and I couldn't be happier. I think a healthy publishing environment is one where a lot of different voices and aesthetics are being developed and not just that of a few large international publishers. In the interview we discuss how important the very language being used in a culinary book can be. Read more at New Worlder.

Me and Jim met in 2006, when he entered the Bols 200 contest I organised, and I dropped by Pegu Club to see him next time I was in New York (I was living in Holland at the time). He went on to open PDT (Please Don't Tell) in 2007, which almost immediately became the most famous cocktail bar in the world (and also served the best hot dogs to be had in any cocktail bar, too!) authored The PDT Cocktail Book, Meehan's Bartender's Manual (which I think is the best single volume all-round book about bartending) and, as you read this, his new book The Bartender's Pantry is available now for pre-orders (link below) and is dropping on June 11th. Jim, and PDT have won every award conceivable.  Oh, and did I mention he helped create Banks Rum, the Cocktail Kingdom Mixology Spoons, the Moore & Giles Meehan bag, the PDT Cocktail App AND all the American Express Centurion Lounges' beverage programs? (Jim's doing an event at Porchlight Bar in NY on 10 June, btw, and a signing at Kitchen Arts & Letters bookstore on June 11th, if you're in NYC). After I read We sat down for a good old catch-up - Jim moved to Portland some time ago - and naturally discussed the new book ( a collaboration with Emma Janzen, herself an award-winning author, and Bert Sasso, designer extraordinaire), why chicken should be expensive, why successful cocktails usually only have one weird ingredient, kola wine, culinary cocktails, the ethics of prep, ultra-processed foods, being curious not judgmental (a la Ted Lasso), shed a tear for demise of Australian icon bar Bulletin Place, agreed that cocktails are more like dessert than salad, and a whole bunch more. Enjoy!Pre-order The Bartender's Pantry (and support small bookshops): https://bookshop.org/p/books/the-bartender-s-pantry-a-beverage-handbook-for-the-universal-bar-bart-sasso/20411265?ean=9781984858672Pre-order The Bartender's Pantry because you're not evil but the Kindle IS very convenient: https://www.amazon.com/Bartenders-Pantry-Beverage-Handbook-Universal-ebook/dp/B0CFPS4DG5Reserve a spot at the launch party, at Porchlight NYC, June 10th, 730pm - 10pm, includes a copy of the book and meet Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduff...

Joshua Weissman is one of the strongest (and largest) voices on the food internet and the host of a series of YouTube shows that clock more than eight million subscribers. He has an abounding love of food and proper technique, and we get into what makes a great cooking video, how Joshua likes to spend his off time in Austin, Texas, and his great cookbook, Texture Over Taste.Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention. And now he's turned his attention to pizza with the opening of Stretch Pizza on Park Avenue. In this lively conversation, we talk about Wylie's pandemic pizza project that went to the next level. We also discuss cookbooks and our shared love for the New York City shop Kitchen Arts & Letters. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.

The Cooking Issues crew has your Thanksgiving needs taken care of on a special "Classics in the Field" episode featuring friend of the show and proprietor of Kitchen Arts & Letters, Matt Sartwell. Barbara Robinson of The Butterball Hotline joins for a special extended segment to talk all things turkey. Hosted on Acast. See acast.com/privacy for more information.

Chris and Emily are happy to welcome back author SHULY CAWOOD to talk about her new poetry collection, SOMETHING SO GOOD IT CAN NEVER BE ENOUGH. Shuly reads a poem and talks about her poetic process, and we ask her to discuss our favorite(s) in the collection. We enjoy Shuly's poetry in part because it is so accessible. Biblio Adventures are always fun and interesting, and we went on one that opened up a huge new-to-us genre, ROMANCE! We recap a conference we attended at Yale, Popular Romance Fiction: The Literature of Hope. Chris watched the Senate Judiciary Committee's Hearing on Book Bans. We also had a great day in NYC with Aunt Ellen visiting The New York Society Library, The Corner Bookstore, and Kitchen Arts and Letters. Oysters were also involved. Some of the books we've read since the last episode include (not surprisingly) two romance novels. Chris read CLEAT CUTE by Meryl Wilsner and Emily read the first in the Hell's Belles series by Sarah MacNeal, BOMBSHELL. Chris finished THE INFERNO by Dante. Emily goes out on a limb and declares that PROPERTIES OF THIRST by Marianne Wiggins might land on her top 10 list this year. She also finished THIN PLACES by Kerri Ní Dochartaigh and loved ZORRIE by Laird Hunt which was one of our BookTube buddy Russell of Ink and Paper Blog's favorites in 2021. So many books! And we are thrilled about it. And also happy that it is Autumn, one of our favorite seasons.

Molly and Kate talk with Matt Sartwell of Kitchen Arts & Letters, the New York City bookstore specializing in food and drink. As the managing partner, Matt shares his deep knowledge of bookselling with us as he discusses his career path, insights for cover, page (and spine!) design along with insights for aspiring authors. He tells us how he decides what to put on the shelves, the nitty gritty of ordering and returns as well as what books he hopes to see released in the future.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella  Mentions Kitchen Arts & LettersEdelweiss PlusPetit Propos CulinairePreserved JournalOmnivore Books - San FransiscoBook Larder - SeattleBold Fork Books - Washington, DCNow Serving - Los Angeles Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention. And now he's turned his attention to pizza with the opening of Stretch Pizza on Park Avenue. In this lively conversation, we talk about Wylie's pandemic pizza project that went to the next level. We also discuss cookbooks and our shared love for the New York City shop Kitchen Arts & Letters. I hope you enjoy hearing from Wylie as much as I did. Also on the show, we had the amazing Korean author Han Kang in the studio to talk about her fiction, including the International Booker Prize–winning novel The Vegetarian, and how food plays a role in her writing. MORE FROM WYLIE DUFRESNE:The Chef Who Invented Fried Mayonnaise Will Open a Manhattan Pizzeria [Grub Street]Wylie Dufresne Finds His Ultimate Challenge [Resy]Wylie Dufresne Says He Is Forced to Close WD-50 [NYT]

We're back for another edition of Classics in the Field with Matt Sartwell of Kitchen Arts & Letters. Hosted on Acast. See acast.com/privacy for more information.

This week, Angie's joined by pastry chef and writer Natasha Pickowicz for a conversation on why there's so much more to cake than meets the eye. Her long-anticipated debut book of recipes, More Than Cake: 100 Recipes Built for Pleasure and Community, is out now from Artisan Publishers. They discuss Natasha's experiences crafting glorious pastries for places like Flora Bar at the Met Breuer museum and Café Altro Paradiso, the relationship between community organizing and baking, embracing imperfection in the kitchen, collaborating with her mom (a successful contemporary artist for decades!) on artwork for the book, and a preview of her upcoming book tour, featuring plenty of baked goods along the way. Natasha also shares a memorable lesson she learned while attempting to incorporate the natural flora of Wyoming into a mutual friend's wedding cake…! All the details on Natasha's book and tour are available at her website, https://www.natasha-pickowicz.com/ Natasha Pickowicz recommends: Kitchen Arts and Letters, 1435 Lexington Ave. New York, NY 10128 Brooks Headley's Fancy Desserts Ten Vineyard Lunches by Richard Olney Stay True: A Memoir by Hua Hsu Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Angie's joined by pastry chef and writer Natasha Pickowicz for a conversation on why there's so much more to cake than meets the eye. Her long-anticipated debut book of recipes, More Than Cake: 100 Recipes Built for Pleasure and Community, is out now from Artisan Publishers. They discuss Natasha's experiences crafting glorious pastries for places like Flora Bar at the Met Breuer museum and Café Altro Paradiso, the relationship between community organizing and baking, embracing imperfection in the kitchen, collaborating with her mom (a successful contemporary artist for decades!) on artwork for the book, and a preview of her upcoming book tour, featuring plenty of baked goods along the way. Natasha also shares a memorable lesson she learned while attempting to incorporate the natural flora of Wyoming into a mutual friend's wedding cake…! All the details on Natasha's book and tour are available at her website, https://www.natasha-pickowicz.com/ Natasha Pickowicz recommends: Kitchen Arts and Letters, 1435 Lexington Ave. New York, NY 10128 Brooks Headley's Fancy Desserts Ten Vineyard Lunches by Richard Olney Stay True: A Memoir by Hua Hsu Learn more about your ad choices. Visit megaphone.fm/adchoices

If last week's show was for the history buffs today is for the people that love to eat. Today we have a gargantuan show with Christopher Kimball of Milk Street and Matt Sartwell of Kitchen Arts and Letters. First, we'll play my recent interview with Christopher Kimball, the cook with the bowtie. You might know him for his work with America's Test Kitchen where he founded the classic food magazine Cook's Illustrated. The magazine famously accepts no advertising and tests every recipe until they've exhausted every possible combination they can think of. He left America's Test Kitchen in 2015 and went on to found Milk Street. Milk Street focuses on changing the way you cook and as Chris will tell us, his exploration of other food cultures both influenced his choice to leave America's Test Kitchen and inspired Milk Street. As he states on the Milk Street website, the company extends "an invitation to the cooks of the world to sit at the same table.” After my interview with Christopher, we'll head to New York where we'll step inside the famed bookstore, Kitchen Arts and Letters. I was fortunate to geek out about cookbooks with Matt Sartwell, who's the managing partner at the store. We'll talk about kitchen reference, books for beginners, and more. It's not only a store for home cooks, because Julia Child and James Beard stopped by as well. The store was founded by Nach Waxman in 1983 and has been America's best known culinary bookstore ever since. Nach died in 2021 but has been remembered by the culinary community for his love of cooking and sharing that love with the world. This episode was such a joy to create for you guys, I hope you enjoy. Ezra --- Send in a voice message: https://anchor.fm/newsnerds/message

Today, we welcome Matt Sartwell into the studio. Matt is the owner of the legendary New York City bookstore Kitchen Arts & Letters, and he's one of the biggest supporters of cookbook publishing in the business. On this episode, we find out what it's like to run an independent cookbook store today, and we go over some of Matt's favorite cookbooks of the year—including what is selling briskly in the Upper East Side store. Matt also shares his thoughts about what the publishing industry is missing (hint: it's hot and rhymes with “schloup”). It was really fun catching up with Matt and talking about cookbooks.More from Matt Sartwell:A Q&A with Matt Sartwell [Shelf Awareness]Browse the KAL books by category [KAL]Subscribe: Kitchen Arts & Letters newsletter

Episode 142: Jorge GaviriaThis week, we're thrilled to welcome Masienda founder Jorge Gaviria to #TalkCookbooks with us.Jorge's first cookbook, Masa: Techniques, Recipes, and Reflections on a Timeless Staple, explores the deep history and significance of masa—the dough made of nixtamalized corn that goes on to become tortillas, tamales, sopes, and many more Mexican and global staples. It all started with a realization while apprenticing at Blue Hill at Stone Barns. Jorge started to dream of opening the “tortilla equivalent of Tartine Bakery, the San Francisco–based high temple of sourdough.” That idea led to sourcing heirloom corn and masa harina (the dried version of masa) from local farmers in Oaxaca and supplying some of New York City's top chefs. Jorge's company, Masienda, was born.Eight years later, Masienda is on a quest to revolutionize how we think about corn—and therefore, masa, masa harina, and other products. Today he's sourcing heirloom corn from a network of 2,000 farmers across six states in Mexico. And yet, he realized something else was missing: a text.And so, he created Masa the book. It's a quite comprehensive tome (nearly 300 pages) on the history of corn and masa and a guide that's as useful for a home cook as it is for a scientist. (Want to nixtamalize your own corn at home? Jorge walks you through it! And offers practical lessons on how to make high-quality masa at home.) Somewhat shockingly, this is the first major cookbook to focus on masa.Of course, there are recipes, too. Masa offers 50 base recipes for tortillas, tamales, pozole, and more to build on, as well as inventive recipes from top chefs across the world. (Get two of them this week by becoming a paid subscriber to Salt + Spine!)Jorge writes that “like sourdough before it, craft masa is on the brink of a global culinary movement.”In today's show, we're talking with Jorge about what led him to focus on masa and launching his company Masienda, about how we're now in a “third wave” of masa, and we're putting him to the test in our signature game.[[EPISODE DETAILS GO HERE. INCLUDE BOOKSHOP LINK.]] ALSO INCLUDE AN IMAGE OF THE BOOK COVER WITH THE CAPTION "GET COOKING: BOOKSHOP OR OMNIVORE BOOKS" with links to both referral URLs.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three recipes from Jorge Gaviria's Masa: Blue Masa Sourdough Bread (from Philippine-born chef turned cottage baker Karlo Evaristo) and Masa Tempura Batter (from chef Alex Stupak of New York City's Empellón). We also have the Table Tortilla Masa.And later this week, producer Clea Wurster kicks off a new series featuring beloved cookbook stores. First up, she's chatting with Matt Sartwell of New York City's Kitchen Arts and Letters.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesA big week of new cookbooks hitting the shelves this week! Here's a few:* Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet* The Cookie Bible by Rose Levy Beranbaum and Woody Wolston* Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi and Noor Murad* Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl* Justice of the Pies: Sweet and Savory Pies, Quiches, and Tarts plus Inspirational Stories from Exceptional People by Maya-Camille Broussard* The Siete Table: Nourishing Mexican-American Recipes from Our Kitchen by The Garza Family* Somebody Feed Phil: The People, Stories, and Recipes by Phil Rosenthal* Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence by Lesley Chesterman* Spice: A Cook's Companion by Mark Diacono* Feed These People: Slam-Dunk Recipes for Your Crew by Jen Hatmaker* Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin* Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America by Andrea Pons* Kolkata: Recipes from the Heart of Bengal by Rinku Dutt* Cooking with Nonna: Sunday Dinners with La Famiglia by Rosella Rago OCT 25* The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York by Max Tucci (NOV 1)* 60-Second Cocktails: Amazing Drinks to Make at Home in a Minute by Joe Harrison & Neil Ridley* Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home by André Darlington* The Little Book of Aperitifs: 50 Classic Cocktails and Delightful Drinks by Kate Hawkings* The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable by Allan Bay Wildcrafted* Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More by Pascal Baudar This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Matt Sartwell of Kitchen Arts & Letters returns for another "Classics in the Field". Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Matt Sartwell of Kitchen Arts & Letters returns for another Classics in the Field. See acast.com/privacy for privacy and opt-out information.

MeatBucket MINI series - Appetizer sized episodes highlighting restaurants and discussing food scene news & events, typically around Columbus, OH.Looking for your next reading project or need a gift idea for that special foodie in your life? Listen to this episode for inspiration! "Andrew Friedman has made a career of chronicling the life and work of some of our best chefs.His most recent book, Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession (2018) tells the story of the evolution of the American chef in the 1970s and 1980s. To write it, Friedman interviewed more than 200 industry figures including legends such as Wolfgang Puck, Jeremiah Tower, Alice Waters, Jonathan Waxman, and Ruth Reichl.Chefs, Drugs, and Rock & Roll earned rave reviews from The Wall Street Journal, Salon, The Village Voice, and Kitchen Arts & Letters, among many others, and has been optioned for development as a docu-series." (https://andrewtalkstochefs.com/about/) Pete Griffin makes fun of podcast commercials LOLOL - Click HereMusic by Clayton Moore - click here to see the album he produced with Caty Petersilge, Alackaday

Episode 098: Friday Four from the Circ Desk - 6/18           Episode 098: Friday Four from the Circ Desk - 6/18 Amie Newberry & Tami Ruf   Jamie's Recommendation Protest Kitchen: Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time by Carol J. Adams and Virginia Messina    Taryn's Recommendations The Drunken Botanist by Amy Stewart Peppers of the Americas by Maricel E. Pressilla   Tami's Recommendation Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat   Books Mentioned How to Break Up With Your Phone by Catherine Price Tiki Cocktails: Modern Tropical Cocktails by Shannon Mustipher Smugglers Cove: Exotic Cocktails, Rum and the Cult of Tiki by Martin Cate   Media Mentioned The Booksellers on Netflix Salt Fat Acid Heat on Netflix   Sites Mentioned Moe's Books in Berkeley Chez Panisse in Berkeley  Kitchen Arts and Letters in New York City  (bookstore) Strand Books in New York City (bookstore)

"Classics in the Field" cookbook questions are tackled this week as Matt Sartwell of Kitchen Arts & Letters rejoins the show. See acast.com/privacy for privacy and opt-out information.

Italian Chefs Sharon Gargani and her son, Alessandro join us on What’s Up Bainbridge to discuss their upcoming BARN Studio Arts Florentine Cooking Class.  The class which is now open for registration can be found at the BARN website:  https://bainbridgebarn.org  Go to Classes/Events and scroll down to Kitchen Arts.  The class is listed as Florentine Cooking Class (Online).   In this podcast, Sharon and Alessandro discuss their love of Italian food, the connection to culture and the history of Tuscany.  They also share some of the recipes that will be used in the class which includes a Florentine favorite called Tagliatelle del Magnifico.  This thin fettuccine recipe in a citrus zest sauce and inspired by an important renaissance dish is named after Lorenzo il Magnifico.   Alessandro talks about one aspect of the class which is unique, creative and an adventure to look forward to:  They will be taking us on a recorded visit to the local market to acquire the ingredients for the class, showing how they select items, interact with the farmers and vendors and make the purchase.  This will be an opportunity to learn a little ‘culinary/market Italian’ and sense the delightful interaction and dialogue that occurs at the daily mercato visit, a lovely Italian tradition.     Credits: BCB Host Bob Ross, Audio Editor Keith Doughty, Publisher Bob Ross

“Cindi Thompson’s Crafted Kitchen established in 2017 is a collegial business incubator-style, shared use commercial kitchen located in the Arts District of Los Angeles. A state-of-the art facility, housed in a fully restored 100-year-old brick warehouse, Crafted Kitchen is designed … Continue reading → The post Show 407, January 9, 2021: Cindi Thompson of Crafted Kitchen, Arts District of Los Angeles Part Two appeared first on SoCal Restaurant Show.

“Cindi Thompson’s Crafted Kitchen established in 2017 is a collegial business incubator-style, shared use commercial kitchen located in the Arts District of Los Angeles. A state-of-the art facility, housed in a fully restored 100-year-old brick warehouse, Crafted Kitchen is designed … Continue reading → The post Show 407, January 9, 2021: Cindi Thompson of Crafted Kitchen, Arts District of Los Angeles Part One appeared first on SoCal Restaurant Show.

SerVe: Revisiting a Century of American Legion Auxiliary CookbooksBy The American Legion Auxiliary Unit 1879 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.Ann Diaz: I'm Ann Diaz, and I'm here to talk about SerVe: Revisiting a Century of American Legion, Auxiliary cookbooks.Suzy Chase: If you like this podcast, please be sure to tell a friend I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. Growing up, I was familiar with the American Legion hall that was located in Overland Park, Kansas and bingo and wedding receptions were the only things I knew about the American Legion, but it's so much more than that. Many of us don't know the story of the American Legion. Could you give us a little history?Ann Diaz: So most people know that the American Legion is a patriotic service organization that's been around for a long time. It did start in 1919 following World War One when it was observed that returning veterans needed a place to share memories and the challenges of war with each other and so Congress actually authorized the formation of the American Legion. Today there are more than 2 million members, which we call Legionnaires and I think 13,000 posts worldwide so including the United States, also France, Mexico, and the Philippines have Legion posts. But you know, it's really more than a social club, The Legion also offers benefits to veterans and advocates for veterans, and it's also a place for veterans to continue serving their communities a lot of them are service minded they work with youth, you've probably heard of Legion baseball. They also have shooting competitions. They have scholarships and oratorical competitions, and there's also a program called Boys State and Boys Nation. There's also Girls State and Girls Nation it's for juniors and seniors going to be seniors in high school to learn about leadership and citizenship training. So they do a lot of things that people don't always know about. They were also behind, the startup of the VA and they wrote the first draft of the GI bill back in 1944, it was called the servicemen's readjustment act back then. Since that time more than 8 million veterans have gone to college with that bill. So they do a lot in our communities.Suzy Chase: So the American Legion Auxiliary celebrated 100 years last year, tell us why The Auxiliary was established.Ann Diaz: So The Auxiliary was established just shortly after The Legion. As you can imagine, the women who were left behind during war time, they were busy, folding bandages, stretching resources, picking up the slack so they were not about to be left behind when it came to ongoing support of veterans and community service. So Congress also agreed and they chartered the American Legion Auxiliary that same year that The American Legion was started back in 1919, our unit, which is called Unit 1879 is the first one to be affiliated with the college campus so that's really cool. Our mission statement for The Auxiliary talks about the spirit of service, not self. We're here to support legionnaires and all veterans active duty service members and their families. There's a lot of fundraising that goes on oftentimes around food, right? Cookbooks, pancake, breakfasts, bake sales. We also educate youth on citizenship and the military, and we have a poppy program that recognizes veterans and raises money for them and gives us an opportunity to connect with veterans. You've seen the poppies, they're just like little red and green paper poppies that we hand out to veterans, take donations if they'd like. It's a fundraiser, but it is a way to connect with veterans.Suzy Chase: There's quite a bit of setup for this interview. So first, can you describe how this cookbook, a labor of love, came about in 2017 and your involvement?Ann Diaz: The seeds of the idea started as part of my grad school project, but it really became more powerful as The Auxiliary got involved. My auxiliary sisters in Unit 1879 really brought it to life, but the backstory I think is important too. So I was bothered by the number of veteran suicides and started researching what's known as the civilian military gap, the disconnect that we have today in understanding veterans, because we have a lot fewer connections to the military today. Less than 1% of our adult population serves, where compared to after world war two, where 12% of the adult population served. So there were a lot more family connections, people understood the challenges. So it's easy to stereotype what we don't understand. And it's definitely hard for us to support what we don't understand. So that's the civilian military gap. And I made my way to the local Legion post, wondering if bingo was really like the only way that I could get to know some of the veterans there. And they invited me inside and I wasn't really prepared for that, but suddenly there, I was sitting with about a half a dozen veterans from the Korean war from the Navy. And so I thought, wow, okay, this is my opportunity to get to know them a little bit. And, you know, I realized, I didn't really know how to engage in conversation. I didn't know what to say. So I realized I was part of that problem, part of the civilian military gap. So I went home and I brushed up on my military literacy. I did some research and I had conversations with veterans, with 22 veterans over the course of about five months and the conversations were so diverse, surprisingly diverse and really the only commonality I think was that we were conversing around food. So that was kind of one thing, but it was really transformative for me, any stereotypes that I may have had about patriotism or supporting veterans was kind of shattered in that process and at the same time, I was reading a book of essays called See Me For Who I Am. They were student veterans stories about war and coming home. And there was this line that caught my attention, a student veteran by the name of Jeffrey Norfleet. He wrote something like "I'm a walking discovery channel. Ask me about the cultures I've seen, asked me about the foods that I've eaten, asked me about the countries and the people and the nightlife." And I thought, wow that's really interesting. I could have a conversation about that. So the simple idea of food just kind of kept popping up the idea of the old spiral bound, auxiliary cookbooks. I kept thinking about food. I kept thinking in my out of my element, trying to, you know, write about the military I really don't know anything about the military. Why am I not writing about like food? And then I realized that that was really kind of the bridge, this idea of food and cookbooks and food stories, which is something really that women in the auxiliary have known for generations, right? Show up, bring food, listen simple. Really. So my advisor at CSU and I was just started imagining this historic cookbook, like how it could be a vehicle for increasing military literacy. And then I realized that there was an actual auxiliary unit right there on our campus. And so I met with them. I shared that idea and I realized that I was eligible to join because of my father's service and he's a member of the Legion. This was in 2017. So we had two years because 2019 would begin the hundredth anniversary of the organization. So the ideas kind of started to pour in, collect vintage cookbook from.. Has to be one from at least every state from every era and we're going to start with that. We're going to glean through for recipes and interesting tidbits, but we have different skillsets. We have Debra, who's a retired nurse and Jen, who's a registered dietician. And Rachel, who's really comfortable with technology. She's younger. And she said I can help with the online part of it, the e-commerce and the fulfillment. We have another Rachel who owns a cleaning company. So identifying the interesting household tips throughout the books, we have Karen Boehler, who is a former school principal with a huge servant's heart she's been involved with the Auxiliary for decades she was co-project manager with me. She researched and wrote the histories and many of the food stories for the book, Sharon is a customer service expert so she's really organized and she did our bake sales and help choose recipes. And we just had this great collaboration of skills and talents. I'm a writer and editor. I took a class in InDesign, so I could design the book because I had a vision for what it should look like that allowed us to self publish it and save a lot of money so we can donate more for veterans.Suzy Chase: I wanted to have you on the cookbook podcast because today is Veterans Day and I want to shine the spotlight on what war means and the sacrifices paid. And I wanted to note that The American Legion family must be nonpolitical. So this is about serving our country and honoring a legacy. Over the past couple of years, as you said, you've been collecting American Legion Auxiliary cookbooks. Where did you find all these cookbooks?Ann Diaz: Yeah, it was a lot of fun. It was a good challenge. We were really determined to collect one from every state or department they're called in The Legion family and covering all eras so discovering that one really did exist from 1919 was really the jumping off point for the project while it was still in the research stage. I did an online search and found a reprint of a book from Eureka, California from an auxiliary unit there in 1919. So that was the, okay, this is going to work sort of moment that they're out there from that far back. And then a lot of Google searches followed after that. eBay, Amazon just general searches, Kitchen Arts & Letters in New York City tracked down about a half a dozen books for us. And some of the online vendors, like a 1920's book from Seymour, Wisconsin is a leather cover with gold embossing on it and they wanted $90 for it. So I wrote and told them what the project was about and they gave us a really nice discount. We did that a couple of times, but all of our ladies reached out to their friends, made personal phone calls. So everybody really did their part. And Karen who I mentioned, our unit president for Rolodex is like a who's who of people in The Auxiliary and so she started reaching out to people and she got us some 1920's books from Idaho that are canvas covered, binder style cookbooks from the 1980's. She has friends in Alaska and Hawaii. So those hard to find books, she helped us with those.Suzy Chase: The 1919 recipe is the oldest recipe in this cookbook. What's that dish.Ann Diaz: So those are Clifford Teacakes. Isn't that just a charming, old name? Clifford Teacakes um, you just think of like doilies and fancy China, but really it's like an icebox cookie. You might remember Icebox Cookies? It's almost got like the texture of a biscotti, which people enjoy today so we wanted it to be a contemporary looking book to bridge those generations. So you're not going to see the photo of it on grandmother's China. It's going to be something a little bit more contemporary to kind of illustrate that hey, these are things that maybe your great grandma made, but you would enjoy it today. Some recipes will say like 15 cents worth of ground pork or to cook it in a warm oven and it won't say any amount of time. So we had recipe testers figure all this out for us. We had about 75 recipe testers, including our ladies across the country who volunteered but we paged through all these vintage books once we collected them and we identified and put on a spreadsheet over 600 recipes that were interesting for some reason. So we sent out the original format of them and people had to figure out like, what are some of these things mean? And they filled in the gaps and, and we said, you know, make it a little bit more contemporary, people might not use oleo or lard or whatever. Like what would you use today? We want it to be a book that people will use. They did that. They sent us detailed notes about what they did. They took photos. And then we re typed the recipes that made the cut. And then we sent those out again to another set of recipe testers to make sure that it still made sense and then it was going to work. So every recipe has been tested twice. And then below the title of each recipe in the book, we credit the original contributor and the book title that it was from and the year. So that really connects us to the past.Suzy Chase: I love that you put some of the recipe tester notes in the cookbook and you call it "Overheard in the Test Kitchen." I thought that was super cute.Ann Diaz: Yeah, it's kind of like marginalia right like the stuff that you'd maybe scribble in your cookbook.Suzy Chase: I noticed that most of these recipes are comfort foods and comfort food was so important to the military that the US spent, I couldn't believe this, $1 million in 1945 to convert a barge into a floating ice cream factory. Can you just talk a little bit about comfort food and the connection to home?Ann Diaz: So it's been said that an army marches on its stomach, that's an old saying, I suppose, with a lot of truth to it. So comfort foods were important and still are important on the military front. It's good for morale. There are some fun stories in the cookbook. There's one about the Hershey's company. So the military, I think this was also during World War II, that the military commission, that Hershey corporation to make a candy bar for field rations.Suzy Chase: Did it taste funny?Ann Diaz: Yeah, apparently it took many tries. They didn't want it to taste that great. Those were some of the criteria. They said it had to be small, four ounces so that it would fit in their rucksacks. It had to withstand the heat of the Pacific theater. It had to be high in energy and that it should taste only slightly better than a boiled potato so that the troops wouldn't overindulge. But then it got to the point where I think they got better with the recipe to the point where some service members would trade their cigarettes for the chocolate. Cause they really wanted the chocolate.Suzy Chase: My dad was in the Korean war. So my mom used to make SOS. Your recipe in the cookbook is from the official USMC Food Service Association recipe from 1952. I didn't realize there were so many different versions of this recipe in different branches of the military, for those who aren't familiar. Can you describe this recipe?Ann Diaz: Yeah. So it's like a toast covered with a white sauce that either has ground beef or chipped beef in it and my stepdad says when they made the chipped beef, that's when we'd go out for pizza like that, that was really bad. The chipped beef was awful but he also thought that in the Navy, there was more of a tomato base to it. So yeah, it was different in different branches of the military, different recipes. We didn't expect to find that recipe. It's not one that women would have passed down as the pride of their kitchen, but we were just talking about it and started looking for it and then a cookbook from Tennessee showed up in the mail and lo and behold, this recipe from the Marine Corps, this official recipe was in there. So Carrie, one of our members called the local tavern and said, hey would you guys be interested in making this SOS on armed services day a couple of years ago and served it free for veterans who came in. And so veterans came in, they got a free meal, they got to reminisce a little bit and we got to hear some of their stories. So that was pretty cool.Suzy Chase: Could you tell us about the three-fold mission of this cookbook?Ann Diaz: So the first part of our mission is to honor the legacy of these women that have served for a hundred years. The second is inspiring conversation, equipping people with tools so they kind of understand the wars that we've been involved in and give them some ideas for conversation about simple things like food. And the third is supporting mental wellness for veterans. So this is of course a fundraiser we're donating nearly a hundred percent of the proceeds because most of our costs were covered either by sponsors or work that we did ourselves. So we're donating proceeds to mental wellness programs for veterans. A lot of the creative arts, The Auxiliary collaborates with the VA on a national veterans creative arts program. Cause that's really good for mental health. And we've also helped publish a book of essays written by veterans in our area. So those are just some of the things so far. And we're just getting started.Suzy Chase: Now to my segment called Last Night's Dinner where I ask you what you had last night for dinner.Ann Diaz: We actually made a nice big pot of Beef Burgundy. It's a recipe in our cookbook and it was delicious. It was missing the homemade bread, but I'm cutting back on carbs right now and my grandma would be really disappointed in that, but it was delicious Beef Burgundy.Suzy Chase: Where can we find this book on the web and social media?Ann Diaz: On the web it is alaservecookbook.com is our website. And we also have a Facebook page under the same name, ALA Serve Cookbook where people can find us. They can find us at Kitchen Arts & Letters and some stores in Colorado, but that information is on our website.Suzy Chase: I think if we all lived by the motto, service not self, our world would be a much better place today on Veterans Day, we give thanks to our service members and veterans. And thank you, Ann for coming on Cookery by the Book podcast.Ann Diaz: Thank you, Suzy,Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Marcela Sandoval, Lead for BARN’s Kitchen Arts Studio, joins the BCB team to discuss what’s going on in the BARN Kitchen Studio to support meals programs in Kitsap County and several exciting on-line cooking classes. She explains about the many upcoming classes now being offered including the popular ‘Easy as Pie’ series by Chef/Teacher Meloni Courtway and a delightful ‘Edible Halloween Decorative Toppers’ class by Christine Chapman. Then there is the Chocolate Torte class by Dharma Café owner, Katalin Gyorgy and more wonderful classes by health and wellness expert, Nancy Travis ( Sukhikitchen.com ), a Food For Life teacher who will be doing a program called ‘Food For Healthy Living In Honor of Breast Cancer Awareness Month’.   To learn more about BARN Kitchen Studio classes, go to www.bainbridgebarn.org and look under Kitchen Arts classes/events Credits: BCB Bob Ross; Audio editor Keith Doughty; Publisher Bob Ross           Credits: BCB Bob Ross; Audio editor Keith Doughty; Publisher Bob Ross

David Kinch and his Manresa restaurant team are at the center of the new documentary "A Chef's Voyage," about the time they spent in France, collaborating on meals with the chefs and kitchens of three venerated restaurants. David discusses the movie and some topics it raises, and reflects on the loss of Pierre Troisgros, who died last week.And Matt Sartwell, managing partner of the fabled Kitchen Arts & Letters bookshop in New York City, takes us inside their decision to launch a GoFundMe campaign, and how it's ensured the store will continue on despite these challenging times.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

On today's episode of Coffee Issues Dave, Nastassia and The Rest welcome back Matt Sartwell of Kitchen Arts & Letters. First and foremost, they discuss KA&L's ongoing Go Fund Me  campaign to help the store and its employees survive COVID-19 and the ensuing lockdown.No visit from Matt would be complete without some Classics in the Field recommendations:Vegetables from Amaranth to Zucchini by Elizabeth SchneiderHoney From a Weed by Patience GrayWhen French Women Cook by Madeleine KammanHave a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.  

On today's episode of Cookbook Issues, Dave & Nastassia are joined by Matt Sartwell from Kitchen Arts & Letters.Together they dissect the ins and outs of used book pricing, listener question on Microwave Tech & calorie couns, recommendations for the best Ethiopian cookbook & most humorous cook book, and much more. Plus, Matt comes prepared with two classics in the field:The Art of Making Sausages, Pates and Other Charcuterie by Jane Grigson and  Flatbreads and Flavors: A Baker's Atlas by Jeffrey Alford & Naomi Duguid.Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom.  Cooking Issues is powered by Simplecast. 

During normal times, Kitchen Arts & Letters in New York City, and Now Serving in Los Angeles, are popular independent bookstores where cooks and chefs routinely spend hour after hour perusing new and classic books and adding to their collections. During this time of sheltering in place, both shops are closed to in-person visitors, but remain open and vital as mail-order sources. Much as restaurants have pivoted to take-away and delivery, these popular stores are going all-in on fulfilling remote orders. Andrew speaks with Now Serving's co-owner Ken Concepcion and Kitchen Arts & Letters' managing partner Matt Sartwell about what it's like keeping business rolling during a pandemic, what trends they've noticed during the shutdown, and what new titles personally excite them. Our great thanks to S.Pelleggrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteKitchen Arts & LettersNow ServingNow Serving's Instagram feed   

American Cuisine: And How It Got This WayBy Paul Freedman 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.Paul Freedman: I'm Paul Freedman. I teach history at Yale University and my latest book is called American Cuisine: And How It Got This Way.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. I'm thrilled to have you back on my podcast to chat about this extraordinary followup to 10 restaurants that changed America. Before we start, I have to tell you that after I chatted with you about 10 restaurants, we were driving our send to sleep away camp and I stopped at Bookbinders in Philadelphia to get the Terrapin soup just to see what it was about. So I was like, this is for Paul, the Terrapin soup. Paul Freedman: What was your verdict? Suzy Chase: Oh, the broth was amazing, but it's weird eating turtle, I guess, because I'm not from the 1800s but.Paul Freedman: Yeah, indeed. Right, right. But you're not like fazed with a turtle steak or something like that. So it's not too intimidating I hope. I once had Terrapin the way it was served in the 19th century when it was the height of elegance in America at a club in Wilmington, Delaware. It was in a kind of cream and Sherry sauce, and here it wasn't steaks either, but little pieces of Terrapin meat, which is sort of pink, and it was absolutely delicious, I have to say. I saw the point of the enthusiasm of two centuries ago. Suzy Chase: So there's so much in this new book as you trace the entire journey of American food. Question number one, drum roll, please. Does American cuisine exist? Paul Freedman: It does. It does in a kind of special sense because when we say cuisine and apply it to things like Italy or India, there are a number of dishes that we expect. So if you were told that you're going to go to an Italian restaurant, you'd be pretty sure that some pasta dishes would be on the menu. An Indian restaurant in the United States, there would be curries, even if that's not exactly an authentic reproduction of what people eat in India. This is a set of dishes that meets an expectation of a particular cuisine. For the United States, you don't have that. So my argument is that cuisine here means three things. One is an inheritance of certain regional dishes. The second is an early and fierce infatuation with processed food. The third is a love of variety. Suzy Chase: So in the introduction you wrote as far back as the early 19th century, European travelers were appalled at how quickly Americans wolf down their food. 10 minutes for breakfast, 20 for other meals according to one [Hottie 00:03:21] British visitor in 1820. The first thing I thought about when I read that were the American farmers whose days were jam packed with chores and they didn't have much time for dining unless it was Sunday after church. What is your take on that observation from 1820?Paul Freedman: I think that these travelers were in cities and they were observing people who were more affluent. I mean there were farmers all over the world. In the early 19th century, the vast majority of people in Europe, Britain anywhere would have been farmers, so they're under the same constraints. It's people who have some choice and who choose to get the meal over in a hurry. The other thing that Europeans said was that Americans don't like to talk. They don't see the meal as an opportunity for conversation. This is still true today in the sense that many people eat alone, even in families, everybody has their different schedule. People eat with their phone on the table, looking at their phone. Many people regard meals particularly, but not exclusively lunch as a kind of necessary waste of time that they multitask and do other stuff during it. There was a survey of attitudes in France versus the United States and it really shows that in France the meal is a small pleasure that banishes other preoccupations and that people who have to get something and kind of like eat it at their desk because they're very busy will say they haven't had lunch even if they had enough calories because lunch is an actual meal consumed in some kind of fashion that is not part of the rest of the day. That's in France at least. Suzy Chase: What's American culinary internationalism? Paul Freedman: That's the kind of syndrome where you say, "Oh, I don't want to have lunch at a Thai restaurant because I had Thai food yesterday for dinner." It is the availability of a variety of cuisines and the feeling that you want to experiment among them. This is now international. In Barcelona where I do a lot of my work as a medieval historian, you now can get sushi, panini, pizzas, hamburgers, the whole gamut of Indian bubble tea, international kinds of foods, but this is really recent. For most of my 40 years as a professor going to Barcelona, they just had the food of Catalonia or Spain or the Mediterranean. So Americans, by contrast, started experimenting with foreign foods with the food of immigrants really as far back as the 1880s when chop suey and Italian dishes first became popular among people who were, of course, not just Italian or Chinese. Suzy Chase: Do you miss that in Barcelona having so much variety and not really the "traditional things"?Paul Freedman: It depends how long I'm there. The easy answer is no, because first of all, the repertoire of the local food is pretty extensive and secondly in the quality is so good. So one of the problems with variety is that it distracts from actual quality. I will say that this summer I was in China for three weeks. There, the variety is infinite. I mean, I seldom had the same dish even though we had like 20 or 25 dishes per meal. On the other hand, after a couple of weeks, I really did start to miss what I was accustomed to, not so much American food in the narrow sense of say burgers or steaks, but food that was not Chinese. I admired it, it was marvelous, but it was kind of overwhelming.Suzy Chase: Let's talk about the fascinating 1796 cookbook, American Cookery by Amelia Simmons. Can you describe this cookbook? Paul Freedman: Like many cookbooks, it, let's say, uses the legacy of the past in order to avoid saying it's a plagiarized affair. It is based a lot on English cookbooks, but it has a certain number of American characteristics. I sort of dismiss Simmons as really not a very American, but it's mostly taken from other, deliberately it says new receipts adapted to the American mode of cooking is the Hannah Glasse Art of Cookery made Plain and Easy, the US edition of this.Suzy Chase: I love that you have a whole chapter about community cookbooks and you talk about how these reflect time and class and you wrote that they offer a representation of actually what was being cooked when it was published. When did they first appear?Paul Freedman: Around the Civil War. So they are cookbooks of recipes by ladies, as they put it, of various communities submitted to form a volume. So they're like favorite recipes of Zanesville, Ohio or something like that and they were to raise money for veterans or wounded soldiers, and after the civil war they keep often that charitable or institutional purpose.Suzy Chase: So I think it was kind of like Amelia Simmons. Something I learned was that the community cookbooks often ripped off existing published recipes. Paul Freedman: Yes, yes. Or they were adaptations, let's say, of recipes often that were pretty widely circulated in women's magazines and in other books. If you consider what they're doing, I had originally thought that such an enterprise would be a wonderful reflection of regional cuisine that a community cookbook in Boise, Idaho or Waco, Texas or Jacksonville, Florida would show you the cuisine of the region. But they really don't because the women of these communities want to be up to date and modern. They don't want to be rustic, rural and have recipes for random animals that you could get in the countryside. They want to have if jello salad is the thing or if green goddess salad dressing is the thing and they want to have something that's up to date. They also want to have something that's not too difficult for other people to make. The thing you have to balance, if you're thinking of what recipe are you going to contribute as if it's too difficult, if it calls for esoteric ingredients, then you're kind of breaking the curve. You're spoiling and you're a show off. What you want is something that's convenient, not too expensive, delicious by whatever measurement that means, so you get them a very good view as you said of time and of class. You don't get such a good view of where this is taking place of regional cuisine. Suzy Chase: So was there ever a vibrant set of regional cuisines in America? Paul Freedman: There was, but it starts to be undermined much earlier than anywhere else in the world because of the development of canned, powdered, processed and later on frozen foods which seduced American cooks. It's fair to say beginning pretty shortly after the Civil War.Suzy Chase: When it came to desserts until the late 1950s, baking from scratch was expected. I feel like we've come full circle on this, don't you think? Paul Freedman: I do. In this as in many other things, the convenience products of the past, which you find in the middle aisles of the typical supermarket, the way of the typical supermarket has set up is to make sure that you've got to go through everything and to look at everything. So the middle aisles are suffering. Just in today's Wall Street Journal, there's all sorts of stuff about Campbell Soup still the soup part of it, despite their proclaimed insistence on better quality, people aren't using canned soups as much. They're not using cake mixes as much. That doesn't mean that convenience products are at an end. In fact, if you expand the definition of convenience to include takeout or delivery or meal kits, we're using the more than ever so that in the 1950s however different the food was from our taste, however infatuated they were with convenience products, they did almost all their cooking at home, whereas we spend more money dining out or on meals that other people have prepared than we do cooking at home. Suzy Chase: Well, what we eat is radically cheaper than the past. This stat blew my mind. In 1900, more than 40% of an average family's income was spent on food, and in 2016 it was 12.6%. How come? Paul Freedman: This is the best argument for technology and for the kind of a processed food and national distribution networks that you can device. The fact that we don't have to spend nearly half of our income just to feed ourselves, that's an historic change. That is all of the rest of human history except for a tiny fragment of an elite, an aristocracy. People had to expend a huge amount of effort and money just to feed themselves so that the reason for this change and the diminution of how much as a percentage of what we earn we have to spend is because of better agricultural yield, better fertilizers, better transport, the ability to freeze, powder or to preserve food more quickly and the industrialization and centralization of the food supply. That doesn't mean that that comes free of adverse consequences, environmental consequences, health consequences. But for many people, you could argue very easily that the bottom line is that the average person is spending radically less on food and therefore has much more money to spend on phones, cars, houses, clothes, travel, music, whatever.Suzy Chase: The Settlement Cookbook was first published in 1903 and the subtitle was The Way to a Man's Heart. Then a Mademoiselle article from 1990 was entitled Refriger-Dating: Putting Guy Food in the Fridge. Talk a little bit about getting a man with food and the perfect wife. Paul Freedman: Well, the tradition was that the way to a man's heart was through his stomach. That is part of a kind of eternal argument about what are men looking for in women and addressed to women by things like that cookbook, but with more elaboration by things like women's magazines article, magazines like Mademoiselle, which was by its very title directed to an adult but unmarried woman. But the assumption of Mademoiselle's history was that it was addressed to an unmarried woman wants to be married real soon. So yes, a lot of these involve strategies to get men in the early 20th century by being a good cook. In the later 20th century, beginning in the '50s by seeming to be a good cook because you actually don't want to spend a whole lot of time cooking because the contradictory advice or the, let's say, compatible advice, complementary advice of these magazines is yes, men want you to be a good cook, but they don't want you to be a drudge. They want you to be a good companion. They want you to be sexy. They want you to be fun. So what they're trying to navigate in the late 20th century especially is the woman as a good sport and the woman as a good provider of meals and that's tricky, let alone- Suzy Chase: That's a lot.Paul Freedman: Yes, let alone the whole idea of subordination, implicit in the notion that it is you, the woman, who has to please the man. It also assumes that the man is kind of a something of an automaton. He responds to good meals, he responds to sexual allure. He doesn't do a whole lot of thinking or strategizing about it. Suzy Chase: My mom, she's passed away, but she was born in 1929 and she drilled it in my head like, "You should always cook Bob a meal." I can't get it out of my head. Paul Freedman: Right, right. So, I mean, you know what I'm talking about. I think that the chapter on women and food and food and gender and the way cookbooks address women is alien to what many young people think. When I teach this material to my students at Yale, they're amused, but it's like I was describing the Crusades in the Middle Ages or something like that. Yeah, okay. I saw this on Game of Thrones but it doesn't exactly speak to my experience. Was your mom saying otherwise he's going to be discontent or-Suzy Chase: Yes.Paul Freedman: Yeah. So a lot of this is the lore of older women addressing younger women or moms addressing daughters is that you may think that your convenience or your attractiveness is more important than providing a good meal. But, so the extreme, as you will have seen in my book, is someone who wrote to Betty Crocker, the General Mills icon who accepted mail and responded to it. So they had various people who had the job of responding as Betty Crocker. I mean, everybody knew she was a fictional character, but nevertheless, that was their advice kind of a correspondence. One woman wrote in in the 1920s and said that, "I make vanilla cake because I like it and my husband prefers fudge cake and my neighbor I noticed has made fudge cake a couple times. Is she trying to steal my husband?" Here again, it assumes that the guy is just like something that can be directed by remote control, oh, fudge cake. I'm going to go for it.Suzy Chase: I'm going next door.Paul Freedman: I'm going next door. See you. The whole situation comedy TV era was predicated on the notion that the woman actually thinks about stuff and the man just kind of like goes to work, comes home, eats his meal, watches TV, says, "Did you have a good day?" and that's about all he's good for. Suzy Chase: Gosh, we've come a long way. Paul Freedman: Maybe. So I do include this New York Times tongue and cheek to be sure piece of a few years ago about advising women to, or at least saying that women themselves spontaneously on first or at least early dates, dinners with guys they've just met, will order steak in order to show that they're not a food faddist, that they're not too health conscious, that they're not going to insist that he changed his diet, that he started eating kale or quinoa or something like that because that's what he fears. So again, she shows she's a good sport by ordering the steak. Suzy Chase: In the book you wrote, the difficulty of defining American cuisine makes it hard to identify a typical American restaurant serving typical American food. Talk a little bit about the term ethnic in terms of restaurants. Paul Freedman: Well, ethnic is not a popular word for the good reason that it implies that that's the foreign or the strange and that there is a kind of normal or normative, let's say, generic white person's American cuisine or restaurant. So I use the word ethnic nonetheless in the book because that foreignness or that exoticness is the appeal of such restaurants. Because the fact that you patronize restaurants does not make you necessarily more tolerant or more inclusive, it's perfectly possible to have a hard or paranoid attitude towards immigration and eat at Mexican restaurants all the time. There are people in many states who are doing this even as we speak. Suzy Chase: So true. Paul Freedman: So the ethnic though, the ethnic restaurant as a category, you can really see this as an American phenomenon if you compare say a guidebook to New York restaurants from the 1960s when the New York Times in particular started publishing its series of guidebooks and the Guide Michelin for France. The New York guide books divide the book into categories. Some of the categories may just be things like steakhouses or elegant restaurants, but most of them are Chinese, Indian, Italian and so forth. They're divided by international country or ethnicity. In Paris, in the 1965 Guide Michelin I bothered to count the restaurants. I can't remember now, but it's something like 300, roughly 300 restaurants are listed for the Paris Guide Michelin 1965 of which only half a dozen are not French. There's like two Chinese restaurants, a Vietnamese restaurant. Basically dining out in France might mean great variety of regions, for example, an Alsatian restaurant, an Alsatian restaurant, Provencal restaurant, but they're all within France.Suzy Chase: It's interesting that you wrote Jonathan Gold preferred the term traditional. Paul Freedman: Yes, because I don't agree because traditional like if you go to Louisiana, traditional means Cajun or Creole according to some old tradition. So traditional can mean anything. If I had to choose a word, I'd say maybe international. But the problem with that is that if you look at the, and this gets back to your earlier question, what is a typical American restaurant? If you go to a typical American restaurant, often it has pasta dishes on it, it has Crudo or Sashimi of some sort or it has empanadas or small plates like tapas, it could have all sorts of foreign influenced and unacknowledged elements.Suzy Chase: You said that diversity actually blurs the culinary authenticity, for example, chicken fajitas in Vermont.Paul Freedman: Right. You get these things like in guide books where they have pecan pie as a specialty of Vermont or Iowa or all sorts of places that are outside the South, which is what people normally think of as pecan pie's natural home. But this is genuine. You got chicken fajitas everywhere. The contrast that I try to draw may be most obvious in an anecdote about an experience I had in Italy where you have the reverse kind of fanatical devotion to local and regional identity. So the meal I had in Bologna with a professor of medieval history and her husband, so I'd been invited to give a talk at the University of Bologna and they took me out to dinner. Bologna is a famous food capital of Italy and one of their specialties is tortellini. So we had tortellini at this restaurant and without a doubt, these were the best tortellini I've ever had and it was obvious. My host's husband said, "In other places in Italy, other towns, they make tortellini with different fillings like spinach or cheese and these were actually meat tortellini." I asked the normal American question, which was, "Oh, do you ever get tired of meat tortellini and just have cheese tortellini instead just for variety?" He looked at me like I was crazy, like I suggested putting maple syrup on red snapper. He said, "No, no. In Bologna," we're in Bologna, "In Bologna, we eat meet tortellini," and it turns out that the blend of what kind of meat it is in the tortellini is fixed also. It's very different from Modena where they also eat meat tortellini and Modena is maybe 70 miles away, but there's a different kind. There's more prosciutto or more mortadella whatever the difference is. So it's not as if people are competing to see what kind of tortellini you can come up with. In America, you can go to the supermarket and buy 10 different kinds of tortellini no problem. Pumpkin squash tortellini, porcini mushroom tortellini, sun dried tomato tortellini, but they're not as good. So here the emphasis is on a very narrow dossier of variation, but on a fanatical attention to making it as good as possible. That is something that we've started to do again and it's something where you see in things that people don't cook at home. So I teach in New Haven, a city famous for pizza, and so people really have an idea of how pizza is supposed to be made. Or you get this with barbecue in the South. In North Carolina, they're not going to say, "Oh, maybe I'll have some Texas barbecue just for variety," smoked beef rather than that kind of vinegary shredded pork that they go for. But apart from such exceptions, the American tendency has been to prefer variety to intrinsic quality. Suzy Chase: In chapter nine you wrote about how the 1970s marked the total eclipse of regional cuisine. I would love, these are two people who I love, I would love for you to talk about Jane and Michael Stern. Paul Freedman: So actually I just published an article in the Wall Street Journal that is in their series, each weekend they have five best books or most important books in various topics. So it might be in warfare or the five best books on sleep and mine was the one they assigned me was on American food. I mentioned the Sterns' road food guide, which has gone through 10 editions, I believe, the first was in 1978. So yeah, Jane and Michael Stern in the 1970s set out to find restaurants, not so much of regional authenticity, but simply places where they didn't use frozen food, where they made their own pies, where they made their own chili, where they didn't just dump a Campbell Soup thing into an institutional pot, but actually made their own soup. So it's not intended originally as a guide to regional specialties as just to rescue the traveler from the necessity of depending on a fast food and it's very dear to my heart personally because I taught at Vanderbilt University in Tennessee in the 1980s and traveled a lot to New York because my wife lived in New York city, as did my parents. So going from Nashville to New York, I depended on the Sterns' guide to find barbecue places for example, or just lunch counter kind of places that had pot roast that they'd actually made in their kitchen rather than some kind of a food delivery service that they'd clawed out. So pre-GPS, finding some of these places was really hard, but it certainly was worth it. Suzy Chase: Yeah, that's what I thought about with them. They didn't have Google Maps. You could see them sitting there with the big map splayed out front of them driving. They're so good. Paul Freedman: There's a de-skilling. It did take, there was a place called the Ridgewood Barbecue, one of the best barbecue places in the East and it's in Eastern Tennessee, very near the Virginia and Kentucky borders and in a place called Bluff City. I would go to that maybe once a year and that was just enough time to forget how to get off the highway and find a place. But I actually knew how to read a map, a skill that I am slowly losing. Suzy Chase: So on page 281, you have a list of food fads and fashions from the late 19th to early 21st centuries. In the 1980s section, you included ranch dressing invented by Steve Henson who marketed it as Hidden Valley Ranch. I didn't realize ranch dressing is a relatively new thing. Paul Freedman: I think this is true of so many of these. I'm glad you asked me about that list because that's my very favorite thing in here. We think that a lot of dishes just have gone back since, have been around since time immemorial. I mean some of them, it's not that they were invented in the way that a ranch dressing, really you can point to a date when it was invented, but say quiche. I mean quiche Lorraine, you could get at French restaurants before the 1970s. But it completely takes over certain kinds of entertaining and cookbooks in the 1970s. Squid [inaudible 00:31:06] was available in Italy but unknown in the United States until the 1980s. So I'm fascinated by the way in which things that are pretty new turn out to be regarded or get dressed up as age old things. Key lime pie for example, people think it goes back to the origins of Florida, the first hearty settlers in the Florida Keys, but in fact it's based on Borden's condensed milk recipe from the end of the 1940s.Suzy Chase: What?Paul Freedman: Yeah, I know. Disappointing in a way but originally it was for some kind of ice box quick lemon pie and then some clever person thought of applying it to these admittedly regional Key limes. But the actual recipe, it's not as if people in 1900, when Key West was first developed as a resort were talking in Key lime pie, they had no idea of what it was.Suzy Chase: Now to my segment called my favorite cookbook. What is your all-time favorite cookbook and why? Paul Freedman: The choice is narrow. I would say my all time favorite cookbook is Pierre Franey's 60-Minute Gourmet. Suzy Chase: Yes. Paul Freedman: So on the one hand it's amusing because it's idea and it dates from, what, about 1980, late '70s, early '80s then it was followed up by More 60-Minute Gourmet. So on the one hand, the notion that 60 minutes is fast is now amusing. So for Pierre Franey, a French trained master chef, nobody could dream of wanting to produce a meal in less than 60 minutes. Less than 60 minutes, you might as well put something in the microwave from his point of view. But it is actually exactly what it says it is. These are wonderful meals. They're easy. They're easy in the sort of Julia Child sense. Of course, like everybody else, I admire her because all you have to do is follow the instructions. The instructions may be a little bit extensive. They're not as extensive as Julia Child's recipes, but each step is pretty simple and it produces lovely meals. There are a lot of cream sauces. There's a lot of stuff with scallops. My wife, when we were just married, made fun of these recipes and have my producing meals based on them by saying, "What will it be today? Scallops or scallops substitutes?" But I'd say that my second choice, I mean, you didn't ask me for a second choice, but my second choice is called Cucina Fresca. Point of it is that it's Italian food, but it's food to be served at room temperature, which allows you to make it in advance so that you can greet and entertain your guests without frantically checking things on the stove. Suzy Chase: The guys at Kitchen Arts and Letters here in the city.Paul Freedman: Mm-hmm (affirmative).Suzy Chase: That's one of their favorite cookbooks. Paul Freedman: Oh, I didn't know that. That's good to know. That also my copy is in lovingly cherished bad shape because it's been used so much. Suzy Chase: Where can we find you on the web and social media? Paul Freedman: I'm at Mornayphf, Mornay like the sauce, M-O-R-N-A-Y-P-H-F on Twitter, and I have a website that's available through the Yale history department. So if you Google Yale University History, you'll see under faculty my name and my sign.Suzy Chase: Now to the very last line of American cuisine, it's in the what's in and what's out section. Okay. Here it goes. Microgreens, it has been discovered that they have no flavor. Thank you.Paul Freedman: It’s in what’s out.Suzy Chase: Amen. I've always hated microgreens. Paul Freedman: Yeah, well, I've developed more dislikes or phobias as I've gotten older, which may be because I started out pretty eclectic and ecumenical. But if I may mention another pet peeve, it's wraps and this is brought up by we have a lot of candidates for jobs in our department this semester and the lunch is so often served at their talks to accompany their talks. The candidate has to give a job talk based on their research. Our wraps, I go to these, this free food is set out and I don't like any of it.Suzy Chase: But they see you coming. Paul Freedman: Well, people will say other things like, "Oh, well. You choose the restaurant. I wouldn't dare choose the restaurant for a meal with you," as if I have some real expertise in New Haven restaurants that they don't, or as if I'm someone who can't stand to eat an ordinary meal, which is totally untrue. I am not in my own picture of myself a foodie, a food fanatic, a gourmet, a gastronome. I just happen to be interested in food.Suzy Chase: That'll be your next book. It will be entitled I Like Ordinary Meals. Paul Freedman: Right. No kidding. Suzy Chase: So thanks for writing yet another thought provoking book. I could talk to you for hours and thanks so much for coming on Cookery by the Book podcast. Paul Freedman: Thank you for having me, Suzy. It's always a pleasure talking to you. Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Danielle Hartog is a remarkable young woman whom author and chef Rozanne Gold first met when she was 11 years old— reading a Japanese cookbook on the floor of the Kitchen Arts and Letters Bookstore. Rozanne knew immediately Danielle had a passion for, and future in, food. Today at 25 Danielle is the chef and co-owner of Newbrook Kitchen and Artisan Market, an acclaimed cafe in Westport, CT, specializing in the paleo diet — and simply delicious food. From her bone broth bar, to wildly imaginative dishes and exquisite plating, Danielle has already become a chef to watch and created a conversation and community of food lovers. This is both Danielle’s story, and the most charming restaurant story Rozanne has ever heard.  

Danielle Hartog is a remarkable young woman whom author and chef Rozanne Gold first met when she was 11 years old— reading a Japanese cookbook on the floor of the Kitchen Arts and Letters Bookstore. Rozanne knew immediately Danielle had a passion for, and future in, food. Today at 25 Danielle is the chef and co-owner of Newbrook Kitchen and Artisan Market, an acclaimed cafe in Westport, CT, specializing in the paleo diet — and simply delicious food. From her bone broth bar, to wildly imaginative dishes and exquisite plating, Danielle has already become a chef to watch and created a conversation and community of food lovers. This is both Danielle’s story, and the most charming restaurant story Rozanne has ever heard.

Julia talks all things cookbooks with Matt Sartwell, the managing partner of Kitchen Arts & Letters, a bookstore in New York City that specializes in food and drink. Matt came to Kitchen Arts & Letters more than twenty years ago after a career as a book editor. Kitchen Arts & Letters is a small shop but it holds over 12,000 titles that aren’t just cookbooks— they have books on the history of food and operation and technical manuals, plus tons of out-of-print books. They opened in 1983 and Julia Child, James Beard, and Laurie Colwin were among their early customers. Julia also answers listeners' questions about food and cooking and gives a shoutout to the Ali Forney Center. Follow-up links: For more about Kitchen Arts & Letters, head here. To follow Kitchen Arts & Letters on Twitter, click here. For more about the Ali Forney Center, head here.

On this week's episode of Inside Julia’s Kitchen, it's a milestone, Episode number 50!, and host Todd Schulkin speaks with Matt Sartwell from New York City’s beloved cookbook mecca, Kitchen Arts and Letters. Matt takes us on a journey into some of the most interesting new and time-tested cookbooks. Matt also shares a unique Kitchen Arts and Letters Julia Moment. Inside Julia's Kitchen is powered by Simplecast.

For near five years, journalist and former chef Bill Addison traveled America as Eater’s first, and only, roving restaurant critic. It was an epic and sometimes grueling run, one that I am sure will end up on the shelf of Kitchen Arts and Letters in memoir form in due time. Bill has since landed a new job in a city many consider to be the beating heart of American food culture today: Los Angeles!In this candid interview, Addison talks about his new gig as co-restaurant critic at the Los Angeles Times, where he and Patricia Escárcega have been tasked with replacing the legendary Jonathan Gold while also having a fresh take on the beat. We talk about Addison’s marching orders—the territory he will be covering and what defines L.A. proper—and some of the cuisines he will be targeting in a city of hundreds. Hint: Syrian home cooking has been getting a closer look as of late. I also ask him about the best restaurant he has visited in his short time as critic and the one pastry he cannot wait to bake in his new home kitchen.Also on the show I speak with Kim and Tyler Malek, the founders of beloved ice cream company Salt and Straw. We talk about their cool new cookbook and how they invent their hundreds of new flavors each year.

The chef and cookbook author Anita Lo occupies a very special place in the hearts of many in the New York City restaurant world—chefs, journalists, civilians who merely dine at restaurants (that is, most people). Lo is a supreme talent, having run one of the city’s top restaurants—Annisa—for 17 years. She’s also a mentor to many in the industry. A leading light and an example of how to do things the right way. Stories of this journey, as well as some pretty cool recipes, are detailed in her new cookbook—Solo: A Modern Cookbook for a Party of One—disguised as a personal history. It's memoir light. During our interview at Books Are Magic, we talk about some of the recent controversies in the world of food, and her take on “the boys” and how there’s a clear double standard when it comes to business opportunities, etc. Lo also talks about the joy of cooking for one.Later we get to talk with Matt Startwell, managing partner at legendary New York City cookbook store Kitchen Arts & Letters. We tackle a number of fun topics: the shop's famous customers, like James Beard and Julia Child; the most requested books; books he thinks need to be published; and a rundown of the big books from the busy holiday season. Have you picked up a cookbook today?This episode is sponsored by Joule by ChefSteps.

In this edition of Tastes of Bainbridge, meet Anne Willhoit, one of the key ‘behind the scenes' players in the development of the Kitchen Arts Program for  BARN (Bainbridge Artisan Resource Network). Anne joins host Bob Ross to discuss some of the exciting new Kitchen Arts plans being put in place for BARN's permanent facility, which is currently under construction and scheduled to open in May.  Listen here and learn about some of the history of the Kitchen Arts program, the many ongoing classes available and get the skinny on the serious commercial kitchen now under construction at BARN.  For more about Kitchen Arts and the 10 other BARN programs, visit bainbridgebarn.com Credits: BCB host: Bob Ross; BCB tech Chris Walker; BCB audio editor and social media publisher: Diane Walker.

In this edition of Tastes of Bainbridge, meet Anne Willhoit, one of the key ‘behind the scenes’ players in the development of the Kitchen Arts Program for  BARN (Bainbridge Artisan Resource Network). Anne joins host Bob Ross to discuss some of the exciting new Kitchen Arts plans being put in place for BARN's permanent facility, which is currently under construction and scheduled to open in May.  Listen here and learn about some of the history of the Kitchen Arts program, the many ongoing classes available and get the skinny on the serious commercial kitchen now under construction at BARN.  For more about Kitchen Arts and the 10 other BARN programs, visit bainbridgebarn.com Credits: BCB host: Bob Ross; BCB tech Chris Walker; BCB audio editor and social media publisher: Diane Walker.

From BCB... https://www.bestofbcb.org/wu-311-barn-artists-at-bac-in-november/ Two of Bainbridge's premier art organizations, BARN and BAC, are collaborating to bring you an exciting November exhibit. In this informative podcast, Lindsay Masters, Bainbridge Arts & Crafts' Executive Director, and Mark Nichols, Bainbridge Artist Resource Network's Executive Director, tell us about each of their organizations and how their missions are synergistic. Their collaboration will be exemplified during the month of November, when BAC will serve as the public gallery for 42 artists who have honed their artistic skills at BARN. Some have never exhibited their artwork in public before, but all have met the standards of the jury for this exhibition. Listen here as Lindsay describes the jurying process for the beautiful BAC gallery and tells us about the many additional offerings and services provided by BAC, from art classes for seniors and opportunities for local BI students to demonstrations at nursing homes, on ferries, and beyond. Mark Nichols talks about the new BARN, which includes 11 different studios for very different artistic endeavors, including Book Arts, Electronic and Technical Arts, Fiber Arts, Glass Arts, Jewelry Making, Kitchen Arts, Metal Arts, Printmaking, Woodworking & Small Boat Building, Writers, and Media Arts.  All these offerings will be housed within BARN's soon-to-be-completed building, off New Brooklyn Road, near the Fire Station.   We're all looking forward to this new 25,000 sq ft building -- especially the Commons area where artists can relax, have a cuppa and share ideas! More information about each organization can be found at bainbridgebarn.org and bacart.org. Credits: BCB host: Channie Peters; BCB audio editor: Diane Walker; social media publisher: Diane Walker.

This week on Eat Your Words, Briana Kurtz looks at culinary books from the bookseller’s perspective. Joining Briana in the studio is Matt Sartwell, the Managing Partner at Kitchen Arts & Letters, a culinary bookstore in Manhattan with thirty years of history. Learn how Matt’s experiences judging the James Beard Awards have trained his literary eye. Find out how the store serves professional chefs’ needs, and why small-scale publishers often offer such unique content. How does Kitchen Arts & Letters get ahold of so many imports or out-of-print titles? What food books are piquing Matt’s interest? Tune into this program to find out more! Thanks to our sponsor, The International Culinary Center. Music by The California Honeydrops. “You can never be complacent about things you think you know about book publishing… All of the time, I’m learning what I don’t know, and learning where I need to grow.” [7:00] — Matt Sartwell on Eat Your Words