Podcasts about Marcella Hazan

The late, truly great Marcella Hazan taught many of us what real Italian food is and how to cook it. And yet many people, including me, didn't know much about this remarkable woman. But now there's a terrific documentary about her life and work, 'Marcella'. We talk to Pete Wells of The New York Times and the director of 'Marcella', Peter Miller, about the many aspects of her life that have gone unnoticed until now.  Learn about your ad choices: dovetail.prx.org/ad-choices

Mother’s Day – Plans and Inspiration · Lara Hamilton from Book Larder is back with her favorite new cookbooks - just in time for Mother’s Day · Crab Cakes · Peter Miller, director of MARCELLA, joins us to talk about his new documentary on Italian cookbook legend Marcella Hazan · Eliza Ward of ChefShop takes us on a balsamic vinegar journey · We catch a little Spring Fever with Chef Sean McFadyen · And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia brought to you by Rub with Love spice rubs

Welcome to the Well Seasoned Librarian with our Host Dean Jones. This is Season 15 Episode 19.  Today, we're thrilled to bring you a conversation with a true maestra of Italian cuisine, Food Writer, Restauntauer Cathy Whims!From studying under the legendary Marcella Hazan in Venice to earning six consecutive James Beard nominations for Best Chef Northwest, Chef Whims has carved a remarkable path.1 Join us as we explore her deep connection to Italy, her inventive approach to regional dishes, and how her close relationships with Pacific Northwest farmers bring the best of both worlds to her acclaimed Portland restaurants: Nostrana, Oven & Shaker, and Enoteca Nostrana.  Get ready to be inspired by the soul, psyche, and exquisite techniques of Italy, right here on The Well Seasoned Librarian. Now I take you to the Conversation with Dean Jones and Cathy WhimsThe Italian Summer Kitchen: Timeless Recipes for La Dolce VitaNostrana Restaurant https://nostrana.com/Oven and Shaker Portland: https://www.ovenandshaker.com/Enoteca Nostrana https://enotecanostrana.com/

Call it a classic grab bag from this time last year! Please note that we are still in the market for your Notes App intel…    Gained some wisdom from @OlsenOracle, a perfect fan account (that is maybe even Olsen approved???).   We're having a Marcella Hazan moment, thanks to, as Food & Wine put it her “radical simplicity.” Some recipes we've been cooking: THE tomato, onion, and butter sauce, grilled fish romagna style, pesto, rice and smothered cabbage soup, and chimney sweep's gelato.    Speaking of cooking, we must discuss this Julia Child gas stove story by Rebecca Leber for Vox, which pairs well with “How the Fossil Fuel Industry Convinced Americans to Love Gas Stoves,” which she wrote for Mother Jones.    Your Notes Apping!! See: this packing-list  revelation from@rileejsmith (um, the template). We also love this TikTok from @kiramackenz.   What weird things are you up to in the Notes App? Let us know at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva!   Give your hair the gift of Nutrafol. Take $10 off your first month's subscription with the code ATHINGORTWO. YAY.

Have you ever wondered which cookbooks truly deserve a spot on your kitchen shelf? Whether you're dreaming of wowing guests with holiday-perfect cinnamon rolls or mastering a melt-in-your-mouth pot roast, the right cookbook can be a game-changer for any home cook.In this episode, we're diving into the cookbooks that have shaped how we cook—well-loved gems with splattered pages, the ones we gift over and over, and the timeless classics that every home chef should own.By the end of the episode you'll discover:Why a cookbook with a collection of diverse recipes can be just as (if not more) supportive than one from a single author's voiceHow a chef from a top restaurant can teach you professional techniques that transform home cookingThe standout recipes from best-selling cookbooks that you'll want to make on repeatHit play to uncover how these books spark joy, build confidence, and turn your everyday cooking into something extra special in the kitchen!***Sign up for our newsletter here for special offers and opportunities***Links:Kari's top 5:Most cooked from: The 150 Best American Recipes, by Fran McCullough and Molly StevensMost inspiring: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh BatmanglijGifted the most to others: Sonya's cookbook Braids, and The Cooks Illustrated CookbookLife changing: The Improvisational Cook, by Sally SchneiderBiggest influence: The Santa Monica Farmers' Market Cookbook, by Amelia Satlzman Sonya's top 5:Most cooked from: Jerusalem by Yotam Ottolenghi and Sami TamimiMost inspiring: Summer Kitchens by Olia HerculesGifted the most ot others: Marcella Hazan's Essentials of Classic Italian Cooking and Julia Turshen's Small VictoriesLife changing: The Book of Jewish Food by Claudia RodenBiggest influence:

When Dalia arrived at Giuliano Hazan's home in Sarasota, the first thing he did was offer her a cappuccino and a plate of biscotti. She had eaten breakfast on the drive down from Tampa, so she was not at all hungry.But when Giuliano Hazan offers you an Italian breakfast, you take it. Giuliano is the only child of Marcella Hazan, the Italian-born food writer and cooking teacher who is credited with popularizing Italian food in the United States. Marcella and her husband, Victor Hazan, raised Giuliano mostly in New York City. When Giuliano moved to Florida's Gulf Coast as an adult, his parents later followed. Marcella died in 2013; Victor still lives on Longboat Key.While Marcella's legacy lives on in her cookbooks, a documentary film and a Smithsonian project that's in the works, Giuliano has established himself as an Italian cooking authority in his own right. The author of several cookbooks, he teaches Italian cooking classes on his YouTube channel, at his home in Sarasota and at his cooking schools throughout Italy, where he leads culinary tours with his wife, writer Lael Hazan. Forbes.com named their culinary excursions among its 5 Top Cooking And Foodie Vacations In Italy For 2019.Dalia recently sat down with Giuliano at his kitchen table in Sarasota. Between bites of biscotti and sips of cappuccino, they discussed how his mother got her big break in America, his own career in Italian cooking and advice for making better Italian food at home.You can read more about Giuliano Hazan in the fall issue of Forum, the magazine of Florida Humanities.Related episodes:Bavaro's Brings Italy to Tampa Bay“The Sporkful” Host Dan Pashman on Pasta, Podcasting & Imposter SyndromeSarasota Magazine Food Writer Lauren Jackson's Job Is Harder Than You Think

Say buongiorno to good eating!

Tomato Sauce: Classic Recipes from Marcella HazanThis episode features a discussion of Tomatoes and some of the many Tomato based sauces in Italy. We feature recipes from the 30th anniversary edition of the great book by Marcella Hazan, Essentials of Classic Italian Cooking.The Essentials of Classic Italian Cooking cleverly introduces readers to the spectrum of classic Italian cooking including both simple and complex regionally based recipes. Hazan's famed Tomato Sauce with Onion and Butter has already been featured in countless blogs online and is a true staple! Tune in to learn more about the wealth of delicious and accessible recipes Hazan shares with her (very fortunate) readers. Hazan also shares her techniques for working with either raw or canned tomatoes, basic sauces with garlic, onion, and butter. And flavor-filled sauces with pancetta, ricotta cheese and even porcini mushrooms.MenuTomato Sauce with Onion and ButterTomato Sauce with Olive Oil and Chopped VegetablesPasta with Pancetta & Dried RosemaryTomato Sauce with Heavy CreamTomato Sauce with Garlic and BasilBucatini all'AmatricianaTomato Sauce with Porcini MushroomsEggplant Sauce with Tomato and Chili PepperPasta With Fresh Tomato Sauce and RicottaMarcella Hazan's Tomato Sauce Recipe—& 8 Other Favorites

Today's guest is Nadia Caterina Munno, the glamorous Dolce & Gabbana-wearing gourmet known to millions of fans as The Pasta Queen. She's built a following for her fashion-forward, high-energy recipe videos in which she shares the secrets to one classic Italian dish after another.In this episode, host Kerry Diamond speaks with Nadia about the “blasphemous lasagna” recipe on TikTok that inspired her to share her own videos, her love for Marcella Hazan, the grandmother who inspired her entrepreneurial journey, and why she's a fan of Martha Stewart. They also talk about Nadia's new line of pasta sauces, her recipes and tips for pastina, gnocchi, and pasta al sugo, and her advice for c-suite executives (Nadia was in marketing and PR before becoming The Pasta Queen). Thank you to Johnnie Walker and Walmart for supporting our show.Join the Jubilee 2024 waitlist here.Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Nadia: Instagram, Pasta Queen sauces, websiteMore on Kerry: Instagram

It's time for a new Favorites Conversation! In today's episode, Courtney and Bailey chat with New York Times best selling author Dan Pelosi. The amazing Dan Pelosi “is the Italian meatball-making-meatballs behind GrossyPelosi, the popular Instagram favorite for all things comfort and food." Tune into the interview to learn about Dan, his new cookbook Let's Eat, favorite meals, boundaries, and so much more! LISTEN on Apple or Spotify Favorite Things Bailey: Air mattress movie night  Good Girl Snacks: Honey Harissa Pickles & Original Dill Pickles  Favorite Things Courtney: The Other Mothers by Katherine Faulkner Popovers  Episode Notes and Resources:  Sushi in Portsmouth, NH  Beacon Hill Bookstore & Cafe Herding Ball   Bailey's Bookshop  Irish Wish Let's Eat: 101 Recipes to Fill Your Heart and Home by Dan Pelosi   Browse Dan's recipes  Marcella Hazan's Tomato Butter Sauce Grossy's Guide to Being a Vacation House Mom Mom's Carrot Cake What Is White Asparagus and How Do You Cook It? River Cafe The River Cafe Cook Book Follow Dan on Instagram  Explore Dan's website  Buy Dan's book – Let's Eat: 101 Recipes to Fill Your Heart and Home  Check out Grossy Merch  PATREON: Support us on Patreon here! You will get access to a new monthly bonus episode and we'll send you a love letter.  Where you can find us: Bailey: @beautifuldetour or www.beautifuldetour.com Courtney: @bemorewithless or www.bemorewithless.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Take a stroll through the grocery aisles with us as we talk about some culinary updates featuring (metaphorical) sausage races and (literal) marshmallow innovations.The Milwaukee Brewers Famous Racing Sausages show us that we never know how any race will end.So many marshmallow innovations popping off these days, including but not limited to Stackers, Lucky Charms-shaped jet-puffed marshmallows, Just Magical Marshmallows, Jet-Puffed Bits, Hello Kitty marshmallows, and, in a rare case of timeliness on our part, Lucky Charms™ Limited Edition St. Patrick's Day Just Magical Marshmallows. We also can't help but mention the MMX Marshmallow Crossbow we included in last year's gift guide. Peeps have also been up to some things. Our concerns include Dr. Pepper flavors, dog ropes, "Hanging with my Peeps" merch, and Pepsi's Peep-flavored soda. For enthusiasts, check out Racine Art Museum's Annual International Peeps Art Exhibition, and we have to admit we're kind of charmed by Peepshi. Fruit innovation! We're talking pineberries (great in a Marcella Hazan recipe for macerated strawberries with balsamic vinegar!), sumo oranges, raspberry oranges, cotton candy grapes,and pink lemons. According to the NYT, chocolate chip ice cream is falling out of favor—very upsetting to us.What do you think we should name the fruit marketing revolution? Share your ideas with us at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or our Geneva. YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tamar Adler on what to do with leftover pizza, how to use the Marcella Hazan tomato sauce onion and how to take the moralising out of no-waste cooking.

It's time for a grab bag featuring a *measured* celebrity fan account, a cooking north star, our POV on holiday cards, and a grand Notes App follow-up. Gained some wisdom from @OlsenOracle, a perfect fan account (that is maybe even Olsen approved???).We're having a Marcella Hazan moment, thanks to, as Food & Wine put it her “radical simplicity.” Some recipes we've been cooking: THE tomato, onion, and butter sauce, grilled fish romagna style, pesto, rice and smothered cabbage soup, and chimney sweep's gelato. Speaking of cooking, we must discuss this Julia Child gas stove story by Rebecca Leber for Vox, which pairs well with “How the Fossil Fuel Industry Convinced Americans to Love Gas Stoves,” which she wrote for Mother Jones. Your Notes Apping!! See: this packing-list revelation from@rileejsmith (um, the template). We also love this TikTok from @kiramackenz.What weird things are you up to in the Notes App? Let us know at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva!Turn to Shopify for all your ecomm needs and get a free 14-day trial with our link.Join Book of the Month and get your first book for just $5 with the code SPOOKY.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode olive's columnist and trend expert Gurd Loyal shares 10 food writers you need to know about as we explore some iconic (and lesser known) names who's work is worth a deeper dive, including Marcella Hazan, Edna Lewis and Fanny Craddock. Olive is celebrating it's 20th birthday this year so to mark the occasion we are re-releasing 20 of our favourite podcast episodes over the next month. Listen again to some old favourites or discover unheard episodes as we dive deep into the back catalogue. And don't forget there are more than 400 podcast episodes in the archive – just head to olivemagazine.com to find out more! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Denise tells us about working with her idol, Marcella Hazan, when she was a culinary student in San Francisco. Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

Tamar Adler on what to do with leftover pizza, how to use the Marcella Hazan tomato sauce onion and how to take the moralising out of no-waste cooking.

Literary scholar Rebecca May Johnson earned her PhD studying Homer's Odyssey, but now she's analyzing a new kind of text: Marcella Hazan's tomato sauce recipe. Johnson reveals how studying a recipe isn't all that different from studying Ancient Greek, and what you can learn from cooking the same recipe a thousand times. Plus, Hetty McKinnon celebrates vegetables and her father's legacy in her latest cookbook, Tenderheart; Kenji López-Alt and Chris close out their egg-peeling debate with help from our listeners; Dan Pashman cements tinned fish as much more than a passing fad; and we prepare Chicken Fatteh from Jordan.Get the recipe for Chicken Fatteh here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Episode 157: Noah GalutenIn this week's episode, Noah and I discuss:* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),* How he fell into opening up new locations of Bludso's BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul … and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,* The pandemic-inspired “Don't Panic Pantry” video series, which went onto become the concept for his first solo cookbook,* And the chef's favorite pantry staples, including dried seaweed.Plus, as always, we put Noah to the test in our signature culinary game.The Don't Panic Pantry Cookbook by Noah GalutenAs the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.We

Everything you ever wanted to know about eggplants in one brother/sister cooking podcast! Tony tries out the famous Marcella Hazan's recipe from Essentials of Italian Cooking and Karen turns to the Oven-Fried Eggplant Parm from Half Baked Harvest.

Referenced in this episode:Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in AmericaGenius-Hunter Extra Credit:This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentorShe Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

Listen as Megan shares how a coincidental trip to California to visit for the Lunar New Year holiday right before the pandemic led to extended time at home with family sharing cultural cuisine.  This time stoked the flame of an insatiable curiosity to explore the connections between culture, identity and cuisine.  Listen as Megan explores how food is more than sustenance and her intrigue with breakfasts worldwide.   Follow Megan's life and work here: https://meganjzhang.com/ Instagram:  https://www.instagram.com/meganjzhang/ LinkedIn: https://www.linkedin.com/in/meganzhang Twitter: https://twitter.com/meganjzhang  Saveur: https://www.saveur.com/authors/megan-zhang/ Hairy Tofu: http://en.chinaculture.org/a/202204/12/WS6254de30a310fd2b29e566db.html Rise & Dine: https://www.saveur.com/search/Rise%20&%20Dine/ Kaya Toast: https://www.saveur.com/culture/southeast-asia-breakfast-kaya-toast/ Ndambe: https://www.saveur.com/culture/senegal-breakfast-ndambe/ With Relish: https://link.saveur.com/join/79r/signup-saveur&hash=6e1bb81672e718f67e519aa91a0aabd1 In-N-Out: https://www.saveur.com/culture/in-n-out-burger-breakfast/ Beaupierre: https://www.saveur.com/culture/new-wine-shop-beaupierre/ Yoshoku restaurant: https://www.saveur.com/culture/tzarevna-rebrands-as-yoshoku-new-york-city/ Bacon, Egg, and Cheese Okonomiyaki recipe: https://www.saveur.com/recipes/bacon-egg-cheese-okonomiyaki/ Frankie Gaw: https://www.saveur.com/culture/frankie-gaw-first-generation/ First Generation Cookbook: https://www.amazon.com/First-Generation-Recipes-Taiwanese-American-Cookbook/dp/1984860763 Marcella Hazan: https://www.newyorker.com/culture/kitchen-notes/how-marcella-hazan-became-a-legend-of-italian-cooking The Cut: https://www.thecut.com/2023/01/magic-mushrooms-eating-disorder-treatment.html Chef Pierre Mafe Recipe: https://www.lakeislepress.com/taste-budding-recipes/lamb-shank-mafe-recipe Thank you for listening!  Please take a moment to rate, review and subscribe to the Media in Minutes podcast here or anywhere you get your podcasts: https://podcasts.apple.com/us/podcast/media-in-minutes/id1555710662  

Episode 154 Notes and Links to Ian MacAllen's Work       On Episode 154 of The Chills at Will Podcast, Pete welcomes Ian MacAllen, and the two mainly discuss topics and themes revolving around his book, Red Sauce: How Italian Food Became American. They talk about, among other things, parallels between Italian immigration patterns and Italian-American food, the evolution of Italian food from “exotic” and “foreign” to an American staple, red sauce in its many iterations as emblematic of this evolution, and slippery notions of “authenticity.”    Ian MacAllen is the author of Red Sauce: How Italian Food Became American, (Rowman & Littlefield, April 2022). He is a writer, editor, and graphic designer living in Brooklyn. He is Art Director at The Rumpus, a contributor at America Domani and The Chicago Review of Books, and a member of The National Book Critics Circle. His writing has appeared in Chicago Review of Books, Southern Review of Books, The Offing, 45th Parallel Magazine, Little Fiction, Vol 1. Brooklyn, and elsewhere. He tweets @IANMACALLEN and is online at IANMACALLEN.COM. Buy Red Sauce: How Italian Food Became American   Ian MacAllen's Website   “Power Ballin': How Italian Food Became American” From America Domani, November, 2022       At about 7:10, Pete and Ian do the requisite Italian-American thing of comparing family last names   At about 9:50, Ian recounts stories from his visit to his family's hometown in Bagnoli del Trigno, Molise, Italy   At about 11:45, Ian transitions into speaking of the slippery term, “authenticity,” especially with regards to Italian and Italian-American cuisine    At about 14:20, Pete references Gustavo Arellano's iconic Taco USA: How Mexican Food Conquered the US, and Ian mentions his recent read-the “fascinating” American Tacos: A History and Guide, by José Ralat   At about 17:00, Pete and Ian talk about al pastor tacos and their history as a microcosm of fusion    At about 17:50, Ian details his early reading and writing and inspirations, including “single-topic food books,” such as Mark Kurlansky's Salt    At about 19:50, Ian cites John Mariani's How Italian Food Conquered the World and its influence on him and the ways in which its focus differs from Ian's with his book; Ian furthers expands upon his book's philosophy    At about 22:40, The two discuss ideas of “pan-Italian” food and Molise as representative of regional dishes and the slipperiness of nailing down a dish's origins    At about 26:50, Pete cites the commingling of spaghetti and meatballs through an accident involving Rudolph Valentino, and Pete and Ian cite regional sauce and polpette recipes from their family's Italian roots   At about 31:35, Ian gives history on marketing “Italian food” in the days of heavy Italian immigration and highlights the relative newness of Italy as a unified country   At about 32:40, Ian discusses ideas of Italian food and its initial stereotyping as “foreign” and “dirty,” as well as later ways in which Italian food-spaghetti-was used as a paragon of “becoming American”   At about 35:20, Ian relates the telling story of his mother's interactions with her future mother-in-law and its implications about Italian food and its “integra[tion] into American culture” and the “golden age of Italian food” in the US post WWII   At about 38:50, Ira Nevin and his gas-fired oven are referenced as evidence of the convenience culture's influence on pizza and other Italian-American foods    At about 42:20, Pete and Ian discuss Ian's book's opening regarding some iconic scenes with Paulie Walnuts from The Sopranos, and this leads to Ian giving background on the fiery “sauce” vs. “gravy” debate   At about 45:35, Ian uses Stanley Tucci's life experiences as an example of the changes in the ways Italian food has been viewed by the American culture as a whole    At about 46:55, Ian discusses Starboard and Olive Garden, in a business dispute, and how the saga is emblematic of the slippery and sometimes-backward ideas of “authenticity”    At about 49:35, Ian discusses authenticity in terms of associazioni in Italy and beyond that certify pizza, and issues inherent    At about 51:30, Ian talks about “the end of the red sauce era” and the “evolution” of Italian food in America with regards to pasta primavera, alfredo, etc.    At about 54:25, Pete highlights the book's tracing the history of Italians and Italian-América foods and cucina povera and cucina ricci, leading to a fairly-recent embrace of Northern Italian food as more “authentic”   At about 58:00, Ian references penne alla vodka in Italy and Jennifer Lee's Fortune Cookie Chronicles in talking about foods from the “old country” being Americanized and then exported back to the homeland   At about 59:50, Lidia Bastanivich and Marcella Hazan's influences and their cooking connections to American food are cited    At about 1:01:00, Pete reads a probable thesis sentence from the book as the two discuss the “bounty” that awaited Italians upon immigration and the effects on their diets    At about 1:05:00, Ian cites the recent unification of Italy around the time of much immigration and how language/dialect barriers affected cookbooks and books on food   At about 1:07:45, Ian highlights East End Books, Bookshop.org, and I am Books as good places to buy his book   At about 1:09:10, Ian discusses a fun experience in selecting the book's cover     You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl     Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting my one-man show, my DIY podcast and my extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.    Please tune in for Episode 155 with Robert Jones, Jr., the New York Times-bestselling author of The Prophets and finalist for the 2021 National Book Award for Fiction. He has written for numerous publications, including the New York Times, Essence, and The Paris Review, and he is the  creator and curator of the social-justice, social-media community Son of Baldwin The episode will air on December 6.

One of the DC area's best known and most respected food and wine journalists, Nycci Nellis sits atop a small, dining out/going out media empire. She is: Hailed as Greater Washington, D.C.'s “go-to” source for the latest on what's happening across the restaurant and party and scene Founder and publisher of TheListAreYouOnIt.com, a website with more than 36,000 loyal subscribers that aggregates and always updates the latest in everything happening across the area's food and wine scene and hailed by Washington Post as, "one of the premier resources for all things food and wine in DC and beyond" A featured, weekly presenter on WTOP 103.5 FM, the DC area's top-rated radio station, and co- host of two, weekly radio shows. Foodie and the Beast, a one-hour, live, food and wine variety show airing weekly on the 50,000-watt 1500AM since 2008, features a lively mix of celebrities and others from the area's and the nation's restaurant, vineyard, farming, brewing, mixology, seafood and other scenes related to what we eat, how and why. Show guests across the past decade represent a "Who's who" of locally, nationally and internationally celebrated chefs, mixologists, brewmasters, winemakers, food journalists, authors and other luminaries such as Jean-George Vongerichten; Thomas Keller; Wolfgang Puck; Eric Ripert; Rick Bayless; Michael Mina; Michel Richard; Top Chef-testants Spike Mendelsohn, Bryan and Michael Voltaggio and Marjorie Meek Bradley; cookbook authors and food and wine journalists and authors, such as have included Marcella Hazan; David Hagedorn; Bon Appetit's former editor-in-chief, Barbara Fairchild; the Washington Post's dining critic, Tom Seitsema and Post food writer, cookbook author and James Beard judge, David Hagedorn, among many, many more. Airing globally on FullServiceRadio.org, a live podcast network headquartered in a radio studio in the lobby of DC's ultra-stylish, Line Hotel, is Industry Night with Foodie and the Beast, a weekly, “deep dive” with prominent guests from near and far into a range of subjects impacting the worlds of food, wines, spirits and brews, from sexual harassment in the workplace and start-up entrepreneurship to sustainable seafood, how iconic restaurateurs do their thing, organic farming breakthroughs and ... more. A local, social media leader, with a following topping 50,000 on Twitter, Instagram and Facebook. A frequent guest on local broadcast and cable TV, presenting “What's happening” updates across the dinging out scene and more. And, when top chefs come to town, they come to Nycci to be interviewed. Please click the links below to see her interviews with Wolfgang Puck, Michael Mina, Anthony Bourdain and Eric Ripert. Wolfgang Puck: http://www.youtube.com/watch?v=wg0MbJ... Michael Mina: http://www.youtube.com/watch?v=hUXwYx... Anthony Bourdain and Eric Ripert: http://youtu.be/9_KZ60r5oF0 A respected business and social media consultant to restaurants (e.g., Todd and Ellen Gray's Equinox); dining out-related mobile apps (Blue Cart) and farmers' markets and seafood distributors (Fresh Farm Markets, Congressional Seafood). Additionally, for the past six years, Nycci has served as a consultant to the annual, Wine & Food Festival annually held at National Harbor, Md., where she curates and emcees the two-day event's live chef demos with such local, celebrity chefs as Rock Harper (a Hell's Kitchen alum); Bryan Voltaggio (Volt, Range, Family Meal); Scott Drewno (The Source by Wolfgang Puck); Victor Albisu (Del Campo; Taco Bamba) and Danny Lee (Mandu, Chi-Ko), among many others. Former brand ambassador for companies you know, such as Celebrity Cruises and for Gloria Ferrar Wines (Sonoma, CA). A close colleague and supporter of the Restaurant Association of Metropolitan Washington (RAMW) and a founding committee member and past chair of the Human Rights Campaign's annual, Chefs for Equality event, now the HRC's single-most successful fundraiser in the local, DC marketplace. A frequent emcee and judge for local, food/wine/spirits/brews-related events, from celebrity chef competitions to nonprofits' galas. https://www.thelistareyouonit.com Music Intro: John Tyler produced: www.zinniafilms.com www.nopixafterdark.com Sponsors of NoPixAfterDarkPodcast Zeke's Coffee www.zekescoffee.com Maggies Farm www.maggiesfarm.com FoundStudio Shop www.foundstudioshop.com United Way Central Maryland https://uwcm.org Charm Craft City Mafia www.charmcitycraftmafia.com Siena Leigh https://www.sienaleigh.com Open Works https://www.openworksbmore.org Snug Books Baltimore https://www.snugbooks.com Baltimore Fiscal https://www.baltimorefiscal.com

Janets Five And Dine Marinara Sauce from Marcella Hazan by The Morning Jam on VTRN

Hello and welcome to another episode of the podcast - today on the podcast I'm excited to share an interview with Carrie Bachman. Carrie is the owner of Carrie Bachman Public Relations a full-service, boutique public relations firm specializing in the cookbook and gourmet product industry. Carrie's firm takes pride in creating innovative nationwide publicity campaigns that result in maximum exposure for our clients. Over the last 30 years, Carrie has led New York Times bestselling campaigns for a diverse list of authors, including journalists, celebrities, award-winning chefs, and cookbook and lifestyle authors including Jacques Pepin, Julia Child, Marcella Hazan, Emeril Lagasse, Alice Waters, Patricia Wells, Ferran Adria, Dorie Greenspan, Rose Levy Beranbaum, Ina Garten, Tom Douglas, and more. Services provided by Carrie and her team includes book launches, brand strategy, event planning, influencer and blogger engagement, media tours, national and regional interviews, as well as social media strategy and satellite media tours. Today on the podcast Carrie and I talk about what's working with PR, what's not working, tips for debut cookbook writers and authors, as well as where the best times are spent for authors who handle their own PR.  Things We Mention In This Episode Connect with Carrie Bachman online How to Get Paid to Write a Cookbook Free Training

With her cookbook “Essentials of Classic Italian Cooking,” Marcella Hazan introduced a legion of Americans to a new cuisine — changing the way many cook and eat. Kimjang is a celebration in Korea. Eric Kim describes the days-long process of making kimchi that has been recognized by UNESCO as an intangible cultural heritage that needs to be preserved. Russian native Vlasta Pilot takes to TikTok, sharing her pickle fetish with the masses. LA Times restaurant critic Bill Addison refers to David Rosoff as the “fun, opinionated wine guru” of Los Angeles, who has taken over a block of Silver Lake. Chef Brian Dunsmoor shops for ingredients for his albacore crudo — a dish that is emerging as his restaurant's signature dish.

Mark and Kate talk to Victor Hazan about having empathy for ingredients, pedagogy vs. mastery in cooking, and what made Marcella Hazan so extraordinary.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/victor-hazanSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

How does a cookbook get published? What goes into creating a cookbook, and what makes a cookbook great? While the author’s job is to write the book and create the recipes, a good editor will nurture the book until it’s in its final form, ready to send to the printers, before it’s sent to bookstores and eventually lands in the hands of readers.What does an editor do along the way? Why aren’t there metrics in American cookbooks? Why isn’t there a picture to accompany every recipe in every cookbook published? How does an editor (and ultimately…a publisher) decide who gets to be published? On my podcast, I talk to legendary cookbook editor Susan Friedland, who edited cookbook greats, including Paula Wolfert, Marcella Hazan, Felipe Rojas-Lombardi, Anissa Helou, Nick Malgieri, Alice Waters, Richard Olney, Raymond Sokolov, Joyce White, Nancy Harmon Jenkins, Patricia Wells, and Lydie Marshall. Susan also took a chance on an unknown author and was the editor of my first two books, Room for Dessert and Ripe for Dessert (!).Now retired, Susan remains a good friend and I enjoy visiting her at home (rather than in her office, although to be honest, we often met in restaurants as we both love eating), surrounded by bookshelves that are loaded with classic cookbooks, many that she’s published and others that she admires and continues to cook from.For our podcast, we chatted in her New York apartment and discussed the ins and outs of cookbook publishing and how things have changed in recent years, as well as what makes a cookbook a classic, as many of hers have become. I hope you enjoy our chat!-DavidIf you enjoy my podcast(s), you’re welcome to leave a review in Apple Podcasts. Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

Our very first episode of Chewing Sounds! Listen as Karen and Tony figure out in real time how to have human-like conversations while being recorded. Karen recounts making Marcella Hazan's famous Bolognese and Tony tries his hand at the lesser known BA's Best Bolognese.

We examine the forces and individuals that have shaped food culture, investigate how our tastes change with age, and ponder how taste is evaluated by arbiters like the Michelin guide and food media. Chef Val Cantu of Californios, the only two-Michelin-star Mexican restaurant in the world, addresses racist stereotypes around Mexican food. We speak with author Mayukh Sen about his recent book, Taste Makers, which tells the stories of seven immigrant women who have influenced American cuisine. A brief look at the history of the Michelin guide reveals the organization's involvement in French colonialism, and accusations of cultural bias in the star selection process. Plus, we learn how our physical senses of taste and smell change over time.Further Reading:If you are interested in dining at Californios, you can make reservations here. Read more about Mayukh Sen's book,Taste Makers, here.For more information on the history of the Michelin Guide, go here. And for more on the history of Michelin in Vietnam, check this and this out. For the first person account referenced in the story, check out Tran Tu Binh's memoir.To learn more about Gary Beauchamp and his work at the Monell Chemical Senses Center, check out his profile. Dig further into how age impacts taste here and here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.Meat and Three is powered by Simplecast.

It's the 91st episode of the Truth About Vintage Amps! We talk about the great tube shortage of 2022, blue molded caps, boutique amps, parenting tips, kale chips and more.  This week's episode is sponsored by Calton Cases, Jupiter Condenser Co., Amplified Parts and Grez Guitars. You can also use the discount code FRET10 to save 10% off your Izotope purchase. Support us on Patreon.com for added content and the occasional surprise. This month, we're giving away an amp kit to one lucky patron!  Some of the topics discussed this week: 1:48 O.W. Appleton and the APP guitar (link)  7:09 Should we be freaking out about the 2022 vacuum tube shortage? Western Electric getting into guitar tubes (survey link) 19:50 An Australian PA amp with EF86s; when did solid state rectification begin?; For The Term of His Natural Life, by Marcus Clarke; congee 26:22 Hab Spicy Sweet Soy Sauce (link) 26:46 Blue molded caps in a Tweed Deluxe clone   31:00 Changing the voltage dropping resistors in a Silverface Champ where the B+ is super high 34:27 Extending the leads of pots and a jack so that you can fit an amp inside a vintage radio cabinet 37:18 The remote controls on old Bogen PA heads 45:39 Pedal steel amplifiers, redux; Fender Tweed Pro; beer bread 48:59 A pause for others who know what they're doing: Earl Yarrow, Terry Dobbs, Jeff Bakos; a shout out to the USPS 53:44 Working with a transformer that doesn't have a filament center cap; RIP El Charritos Building a 5F2A vs. a AA764 1:03:16 Thanks to Kevin in Ohio; the TAVA Patreon Page (link) 1:03:57 Why are boutique amps so expensive, revisited; point-to-point wiring versus turret board; CW Stoneking's Gon' Boogaloo  1:12:16 Baked kale chips; Irish colcannon; skillet Brussels sprouts; carrots in garlic oil 1:17:30  What's the deal with the 1955 Les Paul Jr. amplifier; making room for filter caps 1:20:17 Taming a Fender Champ; more parenting tips; Song Exploder ("Closing Time" episode link) 1:30:46 More book recommendations? Geoff Farina of Karate 1:39:57 Skip's Music Master bass... sold; K + M Chocolate (link) 1:42:25 What happens to your guitar signal when you split it with a Y cord? Voltage amplifier or cathode follower; Donny Hathaway ("Jealous Guy" on YouTube); 6CM6 tubes 1:47:19 What to do with a 1967 Kodak Pageant movie projector? Jimmy Smith & Wes Montgomery's 'Dynamic Duo', The Meters; Trustee From the Toolroom; Fluke TL71 Premium Test lead set; Marcella Hazan's tomato sauce "the tweed Champ of pasta sauce" (recipe link) 1:57:57 Skip has a McIntosh MR71 tube tuner for sale; independent radio; the Heptones "I've Been Trying" (YouTube link) Haven't joined the Fretboard Journal yet? Use the discount code PODCAST and save $5 off your next Fretboard Journal order. 

Jeremy N. Smith and I chat about his story “Always, Only, At Least”, which he told live onstage at The Top Hat Lounge in Missoula, MT back in October 2014. The theme that night was “The Things We Carry”. We also talk about podcasting, some of the podcasts that he hosts and co-hosts, storytelling, and being in service of others. I caught up with Jeremy in August of 2020. Finally arriving in London to be with his girlfriend after a long-distance relationship, Jeremy instead takes the train to Amsterdam for an extravagant formal dinner. Over the course of the next year, he cooks all over the world, memorizing portions of Essentials of Classic Italian Cooking by Marcella Hazan. Jeremy calls his story “Always, Only, At Least”. Jeremy N. Smith is a journalist, podcaster, and author of three acclaimed narrative non-fiction books: Breaking and Entering, Epic Measures, and Growing a Garden City. Jeremy has written for many outlets including The Atlantic, Discover, Slate, and the New York Times. He hosts the podcasts The Hacker Next Door, Stimulus & Response (with high-performance coach Damon Valentino), and You Must Know Everything (with his daughter Rasa). Jeremy speaks frequently before diverse national audiences A graduate of Harvard College and the University of Montana, Jeremy lives in Missoula, Montana, with his wife and daughter.

Few people have impacted the Irish food scene like Darina Allen. She's the co-founder of the world-famous Ballymaloe Cookery School in County Cork; she's authored 21 cookbooks, including her latest, Darina Allen: How to Cook; and she's a tireless champion of the slow food movement, farmers' markets, and culinary education for children. Darina joins host Kerry Diamond to talk about how she fell in love with cooking, the real reason she became a culinary instructor, and how Marcella Hazan inadvertently influenced the Irish farmers' market scene.This episode is supported by Kerrygold, the makers of beautiful butter and cheese made with milk from Irish grass-fed cows. 

Join me as I chat to Clive, The Wood Fired Oven Chef from YouTube, about his love for fire, food and most importantly family. Over the past 3-4 years, Clive has inspired, educated and motivated countless wood fired oven enthusiasts around the world, with his superbly produced wood fired oven videos on YouTube. Like many, I eagerly await the next episode instalment, which almost always leads me to try new and exciting dishes in my wood fired oven. Getting to know Clive personally over the past month has been a real privilege and I am very excited to share my extended interview with Clive with you all. Many of you sent in audio questions for Clive - all of which he answers on the show.  Sit back, relax and get ready for an amazing Masterclass from a true gentleman and creative master.Check out Clive's YouTube channel: The Wood Fired Oven Chef Check out Clive's website: The Wood Fired Oven ChefFollow Clive on Instagram: @thewoodfiredovenchef Chefs and other influential folk mentioned on the episode:Victor Arguinzoniz, Keith Floyd, Nigel Slater, Julia Child, Jacque Pepin, Marcella Hazan, Claudia Roden, Yotam Ottolenghi, Tom Colicchio, Francis Mallmann, Lennox Hastie, Alex Atala, Eric Ripert, Richard Miscovich, Steven Raichlen, Jose Andres, Joel Robuchons.TV Shows mentioned on this episode:Chefs Table, Top Chef, Made In SpainWood Fired Oven manufacturers mentioned on this episode:Forno Bravo, Mugnaini, Ooni Pizza Ovens, Gozney, Maine Fire Brick Company, Zesti, Le Panyol, Melbourne Fire Brick CompanyRestaurants mentioned in this episode:Extebarri, Le Burnardin, El BulliWine mentioned in this episode:Burgundy, Barolo, Barbaresco, AlbarinoReview Wood Fired Oven on Apple Podcasts to let me know what you think of the show. Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOven Twitter: @WFOPodcast Facebook: Wood Fired Oven Podcast Follow me on: YouTubeA few books mentioned in this episode.The Bread Builders by Daniel Wing and Alan ScottFrom the Wood Fired Oven by Richard MiscovichUsing these links helps support the show - and costs you nothing extra. ThermoworksI've been using the highly reviewed Thermapen ONE for a few years - always checking my chicken and steak. With full readings in ONE second or less, Thermapen ONE approaches the speed of thought - allowing you to focus exclusively on the quality of your cook.Support the show and use this link to grab yourself one of the best food thermometers around. Grab a Thermapen ONE.Support the show (https://www.buymeacoffee.com/MarkG)

Join us to learn more about America's modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who's really behind America's appetite for foods from around the globe? Award-winning author Mayukh Sen has produced a group biography about seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. His book Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. Mayukh Sen―a queer, brown child of immigrants―reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration and gender, Sen challenges the way people look at what's on their plate―and the women whose labor, overlooked for so long, makes those meals possible. He'll be joined on our virtual stage by Alicia Kennedy, author of the popular newsletter "From the Desk of Alicia Kennedy" and a forthcoming book on eating ethnically. SPEAKERS Reem Assil Chef; Owner, Reem's California and Reem's California Mission Alicia Kennedy Writer; Author, "From the Desk of Alicia Kennedy" Newsletter; Twitter @aliciakennedy Mayukh Sen Author, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America: Twitter @senatormayukh Michelle Meow Producer and Host, "The Michelle Meow Show" on KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors; Twitter @msmichellemeow—Co-Host John Zipperer Producer and Host, Week to Week Political Roundtable; Vice President of Media & Editorial, The Commonwealth Club—Co-host In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on December 2nd, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us to learn more about America's modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who's really behind America's appetite for foods from around the globe? Award-winning author Mayukh Sen has produced a group biography about seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. His book Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. Mayukh Sen―a queer, brown child of immigrants―reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration and gender, Sen challenges the way people look at what's on their plate―and the women whose labor, overlooked for so long, makes those meals possible. He'll be joined on our virtual stage by Alicia Kennedy, author of the popular newsletter "From the Desk of Alicia Kennedy" and a forthcoming book on eating ethnically. SPEAKERS Reem Assil Chef; Owner, Reem's California and Reem's California Mission Alicia Kennedy Writer; Author, "From the Desk of Alicia Kennedy" Newsletter; Twitter @aliciakennedy Mayukh Sen Author, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America: Twitter @senatormayukh Michelle Meow Producer and Host, "The Michelle Meow Show" on KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors; Twitter @msmichellemeow—Co-Host John Zipperer Producer and Host, Week to Week Political Roundtable; Vice President of Media & Editorial, The Commonwealth Club—Co-host In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on December 2nd, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mayukh Sen is a James Beard and IACP Award–winning writer based in Brooklyn. His work has been anthologized in two editions of The Best American Food Writing. He teaches food journalism at New York University. About Taste Makers: Seven Immigrant Women Who Revolutionized Food in America Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what's on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

Eric Hoover, Senior Writer for the Chronicle of Higher Education, shares  stories about how his stories have come to be, why empathy is his North Star, and why writing about college admission is like writing about the meaning of life.We discuss some of his stories, including:A University in Texas Promised Full Scholarships to Dozens of Nepalese Students. Months Later, It Revoked the Offer. (April 2018)The Second Chance Club. Inside a Semester of Remedial English (March 2013)The Most Onerous Form in College Admissions (February 2021)Rapid DescentWalkout song:  Fantastic Man by William OnyeaborBest recent read: The Book of Delights by Ross Gay. Eager to read next: H is for Hawk by Helen MacdonaldFavorite thing to make in the kitchen: Marcella Hazan's bolognese sauce or Rick Bayless's enchiladas suizas.What he uses to take and keep notes: A reporter's notebook that fits neatly in his pocket. Memorable bit of advice: "Stop being afraid of what you don't know" (from his first editor and mentor) and "Try always to come down on the side of humanity" (from his dad).Bucket list: "See the aurora borealis while staying in an all-glass igloo. Also, get myself down to Alabama to visit with Mary Ann Willis, college counselor at  Bayside Academy, to come and read to the elementary students in her school.Theme music arranged by Ryan Anselment.

Referenced in this episode:Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in AmericaGenius-Hunter Extra Credit:This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentorShe Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

​​It's the final cookbook, do do do do do. We've climbed all the way to the top of masterlist mountain and we found Marcella Hazan and The Essentials of Italian Cooking. You heard that right, a book about Italian food was the top of the list!​ Find out how Marcella was teaching Italian cooking before she herself learned to cook, and more importantly, hear our very strong opinions about coating food in precious metals...What are your Marcella ​favourites? Let us know @cookbookcircle on Instagram and TwitterIntro & Outro: Funky Souls – AmariàInterludes: Hot Thang – Daniel Fridell See acast.com/privacy for privacy and opt-out information.

James Ferguson grew up eating and cooking in his Parents' restaurant. After an injury sustained whilst at music college, James quit playing the piano and pursued a career being a chef. He worked in some of London's best restaurants like: The Connaught with Angela Hartnett, and Rochelle Canteen with Margot Henderson... He then moved to Scotland to open his own pub in Fife, the Kinneuchar Inn.The cookbook present throughout his career, The Essentials of Classical Italian Cooking by the revered Marcella Hazan. We also speak about The Sunday Night Book by Rosie Sykes and Towpath by Laura Jackson. Follow James Ferguson on Instagram: james_ferguson_78Follow the pub on Instagram: @kinneucharinnFollow Will Stewart on Instagram: @willstewie Follow the show on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

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?

Ellen Ecker Ogden, The New Heirloom Garden, Designs, Recipes, and Heirloom Plants for Cooks Who Love to Garden Ellen Ecker Ogden is a Vermont writer and the author of The Complete Kitchen Garden and other books on food and gardens. She cofounded The Cook’s Garden seed catalog, introducing cooks and gardeners to European specialty vegetables, herbs, and flowers. She graduated with a degree in fine arts, and attended cooking school with Marcella Hazan in Venice, Italy, and at the Ballymaloe School in Shanagarry, Ireland. Her articles and kitchen garden designs have appeared in numerous national publications, including The New York Times, Martha Stewart Living, Better Homes and Gardens, and Country Gardens.   In Part 2, Hartglass & De Mattei share their garden dreams and stories.

Welcome to Two Many Cooks Podcast! In today's episode, we're discussing the incredible Marcella Hazan and how she may be the most important chef in modern history....she brought Italian food to the US and we owe her everything (especially if you're a balsamic vinegar fan). The recipe we tried is her Parmesan Risotto: simple, speedy, but absolutely spectacular. The recipe we used can be found here https://www.pbs.org/food/fresh-tastes/marcella-hazan-parmesan-risotto/ We also discuss big families, love languages, and find a new great (grate?) debate! Can't wait to hear what you think of this recipe. Next episode we'll be tackling Alton Brown's "Who Loves Ya Baby-Back?" Ribs found here https://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448 Don't forget to send us your feedback on these recipes and more to TwoManyCooksPod@gmail.com or on Instagram and Twitter @TwoManyCooksPod. We also now have a Facebook Fan Group! Search for Two Many Cooks Podcast and you'll see us :) Buon appetito!

This week, we've got a super special episode for you all! Grace is back in the DC area and she and Ben are creating a little quar-bubble with Dave's family so they can cook together! For Valentine's Day, we've asked our spouses to pick the chef, the recipe, and get all the ingredients for us and give us a little challenge (picture the technical challenge from GBBO!). They picked Chef Roy Choi's Sweet Chili Chicken Bowl and knocked it out of the park. The recipe we used can be found here https://www.chowhound.com/recipes/sweet-chilechicken-rice-bowl-28249 And Jess's beautiful menu can be found on our Instagram @TwoManyCooksPod! In this episode, you'll hear Ben and Jess introduce the recipe and give us some details about Chef Roy Choi plus some clips of us cooking together. Then, Dave and Grace recap the recipe at the end (followed by an extra chaotic/silly blooper). Next episode, we'll be discussing the iconic Marcella Hazan and her Parmesan Risotto https://www.pbs.org/food/fresh-tastes/marcella-hazan-parmesan-risotto/ We hope you try out these recipes and send us your feedback to TwoManyCooksPod@gmail.com or @TwoManyCooksPod on IG and Twitter.

Aylin Öney Tan bu bölümde İtalyan mutfağını dünyaya tanıtan ünlü şef Marcella Hazan'ın domates sosu tarifini veriyor. Tarifin sırrı kolaylığında. Dünyanın en kolay domates sosu tarifi ve üstelik tadı İskender Kebap gibi.

Who do you admire? Preston Clark on Patrick Clark, Shauna Sever on Maida Heatter, Melissa Clark on Marcella Hazan, and Pati Jinich on Joan Nathan.

For further reading head to Poughkeepsie Journal for “Pasta cooked al dente, a degree of doneness” by Sara Moulton https://www.poughkeepsiejournal.com/story/life/2015/02/28/sara-moulton-al-dente-pasta/23943063/Support the show: http://patreon.com/randwichesCaptioned video versions on Youtube: https://www.youtube.com/watch?v=wtf_CkWMfU4&list=PLZaMH2MA9o3-2DbCwfHDrSlQJifnsup6-Videos edited by Chris De Pew https://twitter.com/storm_blooperKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformSpecial thanks to Yatrik.

"Sweetbitter" author Stephanie Danler joins Lisa Birnbach to talk about her new Memoir "Stray", Surviving her early life. Family, Neglect, Love and Life, it's all so complicated! Lisa’s 5 things: 1. Family, 2. Extended family, 3. Early voting, 4. Her kitchen scale, 5. Cured of shopping via Instagram disease.Stephanie Danler’s 5 Things: 1. Poetry, 2. Meditation, 3. Marcella Hazan 4. Sequoia National Park, 5. Her Meyer lemon tree

DC is joined by Haley Hepworth for the first ever Stay For Dinner INGREDIENT DRAFT! They each draft six ingredients to build a dish for a head-to-head cook-off. Who'll snag what? Will their marriage survive? Which ingredients match which members of the 1990s Chicago Bulls? And first, DC makes Marcella Hazan's legendary roast chicken with lemons. https://cooking.nytimes.com/recipes/1015182-marcella-hazans-roast-chicken-with-lemons

On this episode we have chef Matt Finarelli. He is an in-home culinary instructor and personal chef in the Washington DC area. Matt has also published a cookbook called Beyond the Red Sauce.In this episode:· We discuss some of Matt’s most popular classes· Marketing, Yelp and the pros and cons of Thumbtack· His spice company Ani Spices· Cocktails· The Ideas in Food 3-Minute Risotto· and so much more Recommended Books: Essentials of Classic Italian Cooking by Marcella Hazan, The Flavor Bible, Culinary Artistry, What to Drink With What You EatFavorite Kitchen Tool: Fish TurnerFavorite Culinary Resource: The Cook’s Thesaurus (Foodsubs.com)If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, Pizza Llama, Matt Finarelli, JugBridge BreweryFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

All About Dinner: Simple Meals, Expert AdviceBy Molly Stevens 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.Molly Stevens: Hi, I'm Molly Stevens and my newest cookbook is All About Dinner: Simple Meals, Expert Advice.Suzy Chase: For more Cookery by the Book, 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, and now on with the show. You are a two-time James Beard award-winning cookbook author; and fun fact, All About Dinner popped up on NPRs list of their favorite books of 2019, plus many other Best of 2019 lists. And I don't know if you know, but I had Becky Krystal of the Washington Post on for my 2019 recap and we chatted about you there too.Molly Stevens: Oh, I didn't know that.Suzy Chase: Yes, you'll have to listen.Molly Stevens: I will. Great, thanks.Suzy Chase: You've spent your working life teaching others how to cook. I would have to say you're the originator of the idea that cooking is not about perfection. Talk a little bit about that.Molly Stevens: I think this gets even harder and harder, Suzy, because in our Instagram, everything looks so good. There's so many wonderful images out there. And when we cook at home... I mean, this even happens to me, I've been doing something side by side where I cook a dish and I'll compare it to the one... Even in my own cookbook, I'm like, "It doesn't look the same," but it still tastes great. And sometimes I make mistakes and we all do. And I think when we set up perfection, what is it? Perfection is the enemy of good or something. But if our expectations are too, too high, I think you can get in the way of just the enjoyment of cooking and the enjoyment of the meal as well.Suzy Chase: Gosh, I get it because I take a picture of everything I make out of each cookbook. And sometimes when I make it in my kitchen, it's dark and the lighting is awful and it looks just horrific. And I'm just like, "But it tasted so good."Molly Stevens: Right or we didn't spend this time styling it. And it's not all just about the visual too. I think that one of the things, especially around the past couple of months with the holidays and everything, a lot of people call me or I get these messages saying, "I'm doing this and I don't have this ingredient, or this happened while I was working on this recipe." And more and more, I want to tell people it's going to be okay. It's usually going to be okay. I mean, if you burned the heck out of something, well, maybe it's not going to be okay or if you've over salted it. I mean there are a few things that it's really hard to come back from. But in general, we can use a workaround or a fix it. Just to relax a little bit and say it's going to be fine. It helps a long way for me, I think.Suzy Chase: Well, on that note, how can we be present when we're in the kitchen?Molly Stevens: I talk about this being like a domino effect. If we're already uptight and nervous and worried about the outcome and when we worry about the outcome, it's really hard to pay attention to the process because you've jumped ahead. And so if we can slow down and pay attention to the process.Molly Stevens: I wrote this essay about picking up a lemon and squeezing the lemon and feeling how juicy it is, and then digging your thumbnail into the rind and letting yourself just smell that citrus aroma for a minute, and just take a minute and breathe that in. And for me, it's a reset almost where I was like, "Oh, it's me in the lemon right now." And then think about, well, maybe this lemon, I can turn it into something or add a little bit to whatever I'm making.Molly Stevens: And it's just paying attention to what we're doing while we're cooking makes us better cooks. And it also helps us relax in the process of cooking because there's a certain enjoyment that comes from that. And the more we can pay attention and the more we can relax, the better cooks we become. And so that's why I call it sort of a domino effect is that the more we can be present and pay attention, the better we get at cooking.Suzy Chase: God, those are some wonderful words of wisdom.Molly Stevens: It's hard and I get it. I mean, our lives are busy and crazy and the kitchen is often the center of activity, so it's hard to clear a space both mentally and physically. But even just again, back to not being about perfection. It doesn't have to be completely quiet, it doesn't have to be completely clean. But if you find a little bit of mental space and a little bit of counter space, take a deep breath and start chopping onion.Suzy Chase: Tell me about the photo of the handwritten recipes to the right of the dedication at the beginning of the cookbook.Molly Stevens: Yeah, those are from... That's one of my favorite pages in the whole book, and those are a collection of pages out of a series of notebooks that I have, my grandmother's, my mother's, one of my aunts. And I love that because what I was trying to sort of message there is that I come from a long line of home cooks, and it's really where we as a family come together and where I learned my love of the table and the kitchen. I didn't grow up going out to restaurants. We had dinner at night together as a family and we celebrated the holidays around the table.Molly Stevens: And I love that tradition of passing on recipes. I mean it's really, Suzy, it's what you're talking about here with the Cookery by the Book is that cookbooks are a way of doing that, whether they're family cookbook or cookbook we go to the store and buy.Suzy Chase: Speaking of home cooks, I love that after all of your training and years of experience, you still think of yourself as a home cook. Not a chef, but a home cook.Molly Stevens: Well, yeah. I mean for me, and I spent some time in professional kitchens and I spent a lot of time around chefs. To me the linguistics of it is a chef who's someone who's chief, who's in charge, and that means in charge of a staff or running a restaurant or in a professional capacity. And I don't do that right now. I cook at home and I write recipes for home cooks.Molly Stevens: I mean there are a lot of wonderful chef cookbooks out there that are incredibly inspirational. But I also know that some of them can be frustrating for home cooks because we don't have teams of prep, cooks and dishwashers, and the recipes that have all these sub recipes because you have a whole prep kitchen cooking things for you. I am a home cook. I really am.Suzy Chase: Talk about your reluctance to let people in when they ask you what you cook at home.Molly Stevens: Before we were talking about the difference between a chef and a home cook, and for years I was a professional chef instructor teaching in a vocational situation. And so that's where my reluctance came was to talk about being a home cook to people who are aspiring chefs. But over the years, I've realized that really for me what we cook at home is such an expression of who we are and how we relate to the world, and also that's who my audience is for this book. And I've been writing for magazines for a number of years and a lot of that audience are home cooks. And I just realized that really that is what people are looking for is that the simple answer to the Tuesday night, Wednesday night, Thursday night supper.Suzy Chase: You include steps and believe that knowing why we do something helps us remember how to do it. Talk a little bit about that.Molly Stevens: Right. This goes back to being a cooking teacher. And so if you cook with someone who is a good cook, they may not be using recipes. In fact, they're probably not using recipes all the time, but they still have a roadmap in their head. They kind of know where they're going with something and they know the direction a dish is going to take.Molly Stevens: And say I'm making a simple stew, if it's a protein-based stew, the first step is going to be to brown the meat. That takes a little bit of time to brown the meat. It a can be a little bit messy if splatters some, so I guess you could see it as a nuisance to have to brown the meat. But if you know that browning the meat is going to develop a deeper flavor in that stew, then you're more apt to really take time. Because as you're browning the meat, it goes back to paying attention, being present. You're browning the meat.Molly Stevens: And for me, and I'm thinking about, "Ooh, the flavor of this stew is going to be a nice... It's a beef stew. It's cold out. I want a nice beef and carrots stew with maybe some red wine and broth in there. And so I'm browning the meat and I'm thinking about all the flavor that I'm developing that's going to balance out the sweetness of the carrots. And so knowing why I'm doing something, you're more apt to take the time to do it right or to just incorporate that into your understanding. So next time you're making something, maybe you don't need the recipe, you can just do it because it's habitSuzy Chase: In All About Dinner, you list 15 habits of highly-effective cooks. Tell us about number eight, which says "Take advantage of fat's ability to carry flavor."Molly Stevens: Right. Yeah. Cooks often like to say that fat is flavor and it is. I mean, there are a lot of really flavorful fats out there when we think about it, olive oil and duck fat and a lot of good, delicious butters more and more. But the other thing about fat is that a lot of flavorings and seasonings are fat soluble, meaning they're only really fully expressed when they are warmed up in a little bit or blended with a little bit of fat. If you try to make a dish without fat, say it's a pasta sauce or something and you're trying to cut way back on fat, if you don't have some amount of fat in there to help those flavors really express themselves and really come out, the dish will fall flat. Having a little bit of fat makes a big difference in getting full flavored.Molly Stevens: Now if you are trying to cut back because that certainly carries a lot of... It's got more calories than proteins and carbohydrates. I understand why people want to cut back and don't want things too, too rich. It's a really good idea if you can to at least include a little bit of fat because it's going to go a long way bringing out the full flavoredness of all those great ingredients you're putting into food.Suzy Chase: Is this why you included a pat of butter at the end of your recipe for pasta with chard and Italian sausage?Molly Stevens: Exactly. It just adds a little bit, certainly richness obviously, and sweetness from the butter, the flavor. But that single pat of butter just helps bring all those flavors into concert so you'd get this full-flavoredness. There's a little bit of liquid in there, water from the pasta because it's not strained, it's just pour in the... I should say scooped into the pan. And so that little bit of butter just rounds everything out.Molly Stevens: And the other thing that fat does is it helps the way it behaves in the mouth gives us a feeling of fullness and richness that you don't get without it. Even a little pat of butter and say, you're like, "Oh that pat of butter looks like too much," then use half a pat of butter. It's still going to make a difference.Suzy Chase: On to number 13, you wrote, don't rush hot food to the table. Now that goes against everything I was taught.Molly Stevens: I know, and I catch some flack for this one. I get it, Suzy, because certainly if you're in a restaurant setting, they call them runners for a reason because they take the hot food to the table. And I think this goes back to talking about perfection again, is that there's a certain amount of pressure that especially if you're making a couple of dishes at once and you feel like everything has to get on the table at once, it's a real juggling act. And so I don't mean to imply that you should let your food sit around before you eat it, but just to take a little bit of the pressure off.Molly Stevens: And also with this insistence on hot food, I think we do miss out sometimes, especially if you're looking at roasts or even stews, but roasts in particular. If you roast something and carve into it right away, you can ruin it. I mean it needs to rest for a time before you take it to the table. A casserole, you want to let it settle a little bit.Molly Stevens: It's more, I think of being a little provocative with this one in that I'm not saying let your food cool before you serve it, but to just relax a little bit. Think about a little more room temperature food. I love room temperature food. Plus hot food, if it's too hot, temperature hot, it actually is harder to taste all the elements of the... Just like spicy food can numb your taste buds, temperature hot food can also do that.Suzy Chase: You've said you owe your cookbook career to Maria Guarnaschelli, your original editor. She's legendary. Can you tell us about her?Molly Stevens: Maria Guarnaschelli, she's retired now. She retired actually part way through this book, through All About Dinner. We started it together and then she retired, but she... Incredibly brilliant, very demanding. The list of authors that she has shepherded onto the marketplace, I mean, Lynne Rossetto Kasper, Marcella Hazan, Julie Sahni, Rose Levy Beranbaum, the list goes on and on. The Food Lab, Kenji López-Alt, Fuchsia Dunlop, some of our greatest voices in cookbooks, maria was the editor to get their work onto the page and she was my first editor. I did the my All About Braising book with her, and I learned so much from her and I wouldn't be the writer that I am without her.Suzy Chase: What was her special superpower?Molly Stevens: She was brilliant. She was brilliant. I mean, she is still brilliant. Before she even got into cookbook, I think, she had a PhD is from Yale. She was incredibly demanding. She would stop everything to take it to the next level. You never knew when it was finished because there might be more work to be done. And so her special superpower was just her insistence on excellence. She didn't just do cookbook, she did a lot of other nonfiction. But she combined that the writing had to be good and the recipes had to be good. I should say more than good. She pushed, she pushed really hard.Suzy Chase: Last week, I made your recipe for Pasta with Chard and Italian Sausage on page 93 that includes the pat of butter at the end of this recipe. Can you describe this dish?Molly Stevens: Oh, that's one of my favorite dishes. This dish is skillet pasta. I'm so glad you chose this dish. Because what this book does a lot of is, it'll be a recipe and then following the recipe is a description on the basics of the dish and how you could riff and improvise and turn it into something else. It's basically your sauteing onions and vegetables in a skillet and then on the burner next to you, you're boiling a pot of pasta. And when the onions and vegetables are tender and flavorful and ready to be eaten, you scoop the pasta out of the pot. It's cooked by then. You scoop it out and put it into the onion and vegetables, and then you let it all heat together and then tossing and tossing and adding a little pat of butter. By the time it takes the water to boil to cook the pasta, you made a skillet pasta dish.Molly Stevens: And it's one that's endlessly open to improvisation because you could just change out what those vegetables are. You could add a little bit of crumbled sausage. You could change the cheeses, all the different things that you could do to make a weeknight supper.Suzy Chase: Now for my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Molly Stevens: Oh, this is the hardest question, and I think it does change. But the book that I've chosen is the Zuni Cafe Cookbook by Judy Rogers. I didn't realize this when I chose this book, but this is actually a book that Maria Guarnaschelli edited as well. And the reason is because it is just one of the most eloquent, intelligent, beautiful cookbooks. It talks about the art of tasting and seasoning, and it talks about shopping for ingredients. The recipes go from very, very basic to more sophisticated, but there's something in there for a cook at any level. It's an absolutely beautiful book cover to cover for every reason. And I just love how it's written and it's one, it's filled with more bookmarks than any other book of my entire library, I think.Suzy Chase: Where can we find you on the web and social media?Molly Stevens: So my handle on Instagram and Twitter is mstevenscooks and my website is mollystevenscooks.Suzy Chase: Well, thanks, Molly, for taking us through a virtual cooking class today, and thanks for coming on Cookery by the Book Podcast.Molly Stevens: Thanks so much, Suzy. It was really fun.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

The Midcentury KitchenBy Sarah Archer Intro: Welcome to the Cookery by the Book podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Sarah Archer: I'm Sarah Archer, and my latest book is The Midcentury Kitchen.Suzy Chase: Remarkably, kitchens changed very little from the ancient world through the Middle Ages. First off, what did the medieval kitchen look like?Sarah Archer: Really, until industrialization, the kitchen was kind of all about the hearth and it was all about the sort of heat source for, to some extent, the house, or the castle. The estate. And kitchens were workspaces. They were, even in the most luxurious houses you can imagine, they were kind of like the stables, like the domain of the household staff. So they may have been extremely well equipped, and that would have meant having lots of tools and having a very large hearth, and a spit to make delicious roasts. All that sort of thing. But they would not have been ever considered kind of comfortable places to be or pleasant places to be. They were extraordinarily hot, they were smoky, and this condition is really one of the things that led inventors to try to develop stoves, because that kind of billowing smoke, you know, is sort of not pleasant for anybody. And it actually sort of inspired the design of houses, with sort of a separate chimney that would sort of whisk the smoke away from the living space.Suzy Chase: And then, in the mid 18th century, Benjamin Franklin invented the Franklin Stove, which was the beginning of enclosed fire.Sarah Archer: That's right. And there were a few iterations of enclosed stoves. Basically it was sort of the cast iron revolution that led to this, and there was the Oberlin Stove, there were all sorts of variations of this that kind of, there were increasing refinements in efficiency and even decoration. They were in some cases very beautiful, and kind of a lovely thing to have in the kitchen, which was sort of a new idea. You know, we think of appliances looking cool or looking nice as just part and parcel of kitchen design, but this was kind of a new lovely thing, that you would sort of have this decorative cast iron object in your kitchen and be freed to some extent from all that smoke. And making that room a more pleasant place to be.Suzy Chase: And then we go to the first refrigerator for the home in 1913. And now that was the real game changer.Sarah Archer: It was a total game changer because it really revolutionized the way people could shop, and the idea that you could stash leftovers, you could sort of plan ahead a little bit. It was normal to sort of have to go shopping for produce or meat or dairy products every day, and the idea that you could kind of, you know, sort of plan your week a little bit with the advent of a refrigerator was revolutionary. Not everybody had them, it was pretty rare to have one when they first came out, just like television or anything else. But yeah, that completely revolutionized shopping and cooking.Suzy Chase: I remember my grandma used to call it the ice box.Sarah Archer: Yes. My mother grew up with an ice box, and it was literally like, the ice man would come to the door.Suzy Chase: Yes.Sarah Archer: With a gigantic block of ice. And that was, you know, I mean, it was probably not as efficient as today's Frigidaire, but it was, yeah. I mean that completely was just a fixture of a lot of peoples homes. And not having a freezer, also, which was rare in the '40s and '50s.Suzy Chase: I love the idea of home economics. Describe domestic science.Sarah Archer: Domestic science is this wonderful, I think of it as being kind of, it's sort of the ancestor of Martha Stewart. Kind of a whole field of study that was very serious, that was taken very seriously, and we tend to kind of giggle at it nowadays, the idea of, we remember our moms or grandmas in home economics class and you think of people with beehive hairdos, making cookies, and it's kind of the idea that you would do that in school seems odd to us nowadays. But domestic science was an outgrowth of a couple of fields of chemistry and food science and hygiene, and there was a lot of concern in the second half of the 19th century. There were people like Catharine Beecher who was the sister of Harriet Beecher Stowe, with her sister designed kind of the ideal rational kitchen with the idea that increasing industrialization and more people living in cities, it would be, women would really need optimal work spaces. And the idea of kind of separating things, just at the moment when germ theory was coming into play, that kind of, "Oh, maybe it's not a good idea to have raw meat kind of sitting around, where you're also, you know, making bread, and you want to separate these things." And it entered into the school system.Sarah Archer: It also borrowed some logic from the factory. So there's this funny thing where on the one hand, the Victorian home is the sanctuary and it's the place where you come home, you know, your wife and, if you're a man, your wife and children are there and it's cozy and it's sort of away from the dirty outside world of politics and business and all that stuff, and the home is your, you know, kind of peaceful sanctuary from all of that. But a woman named Christine Frederick, around World War I, studied the work of an industrial scientist named Frederick Taylor, I always trip on that a little bit because their names are-Suzy Chase: Frederick Frederick.Sarah Archer: Frederick, there's a lot of Fredericks. Who did motion studies and would kind of work with companies like Bethlehem Steel and kind of say, "Okay, you have workers doing this and that, and you need to kind of, reduce this space by two feet, it'll make it more efficient," and kind of almost look at the choreography of work and say, you know, how can we set up this factory so that it's fewer steps or it's, you know, easier for the workers to do this or that. She applied that to the kitchen, and designed an ideal modern, you know, circa 1916, kitchen that would make it easier for women to get everything done that they needed to do. And this was kind of considered feminism. I mean, we would think of that as being kind of like, you know, regressive, like, why is it making life better for women, because really everybody should pitch in in the kitchen, regardless of gender. But this was really a revolutionary idea at the time. And it paves the way for kind of the work triangle, if you have ever heard of that term for the optimal position of the stove, the sink, and the work top.Suzy Chase: I have to wonder about the fact that she said housework was a profession back in 1912. And how was it received by everyone?Sarah Archer: I think-Suzy Chase: Seems radical.Sarah Archer: It seems radical. It seems, I mean, and it's with the hindsight of 100 years, it's also we see it so differently that it's almost, you know, I mean, she was extremely popular. People loved her book. I don't believe, I have not run across any commentary about her that suggested people thought she was some sort of feminist radical at the time. People didn't, it wasn't kind of like she was a suffragette, in a sense. It was more kind of like, oh, this really smart young women is doing this really cool design. And of course there's the irony that she herself was a professional. Like, she was doing non-domestic work. You know, that was kind of the work of her life, but that was kind of, and that was true for a great many women designers, scientists, chemists, who devoted their professional lives to home economics.Suzy Chase: So, you can't understand the mid-century without looking at the '20s and '30s. Describe the ideal 1920s kitchen.Sarah Archer: So that is really like the golden age of [inaudible 00:08:12]. There is this moment in the '20s when, a couple things are happening. One, after years and years and years of everything being made of wood, maybe kind of a hodge podge of kitchen quote on quote "furniture," you might have sort of a work top, a hoosier cabinet where you kept your flour and sugar, that kind of thing. Suddenly there start to be these kind of bright white enameled surfaces. And it's almost like kitchens start to look like hospitals. There's this real concern around the time of sort of following World War I and the Spanish Flu and real robust understanding of germ theory thinking like, okay, we really need to turn kitchens from these kind of homespun spaces into almost like little laboratories. So the ideal kitchens that you often see in magazines if you look at, you know, House Beautiful and print ads for appliances are kind of almost clinical, and they're not usually brightly colored. So you see lots of tile, lots of surfaces that are easy to clean. And it's funny because they also retain a connection to furniture. So you might see a sink that has sort of lovely tapered capriole legs as though it were a chair or a table. So it doesn't yet look kind of mechanized in the way that it starts to later.Sarah Archer: In the 1930's, all of that changes because streamlining transforms the look of, you know, everything from toasters and pencil sharpeners to cars and refrigerators. And it comes from the automotive industry. The designers of appliances start to borrow the look and feel of streamlining to give these devices the look of something high tech and new. And it's Raymond Loewy's refrigerator, the Cold Spot for Sears, Norman Bel Geddes's designs. A stove that kind of conceals all of the guts so instead of things like the monitor top refrigerator, which is one of the very early sort of popular refrigerators from GE, you can kind of see there's a giant condenser on the top of it and it's kind of this, it looks to our eye very clunky. The '30s appliances conceal all of that, so you don't see kind of all of the machinery. And it has, they have very smooth, you might say elegant, sort of casings. They look almost like the components of a train car, they're kind of styled to look that 1930s deco glam silhouette.Sarah Archer: And this is also the moment when standardized counter heights come into play, and standardized cabinets. So that instead of your kind of personal collection of furniture that can store things, and work tops, you have a kitchen that is kitted out with kind of an intentionally uniform set of cabinets. And that totally transforms the look of the space, and you know, gives it that kind of signature look that we are used to.Suzy Chase: So fast forward to July 24, 1959, where Richard Nixon and Soviet Primer Nikita Khrushchev got into an argument about women, kitchen appliances, and the American way of life. This cracked me up. So during a World's Fair style exhibition in New York City, the two leaders had this conversation.Sarah Archer: It was actually in Moscow, sorry.Suzy Chase: Oh, it was?Sarah Archer: FYI. Yeah.Suzy Chase: That's even funnier.Sarah Archer: It's even funnier, I know.Suzy Chase: So Nixon wanted to show off this spiffy new kitchen and Khrushchev shot back, "We have such things." And then Nixon said, "We like to make life easier for women." And then Khrushchev said, "Your capitalistic attitude toward women does not occur under communism." Talk a bit about this exchange.Sarah Archer: I love this exchange so much. And it's just, it, I think if you look at it in the context of even kind of looking back a few decades to Christine Frederick, you know, Nixon is kind of echoing the home economics theory that all of these new devices and all this industrial innovation is good for women. And of course in the 1950s it is the pinnacle of, you know, men are home from the war, people are buying Levittown houses and nesting and women are at home. Like, capital H, Homemaker. You know, the idea of being, professional is considered a little eccentric at this time period, at best. And Khrushchev is, you know, giving him almost what we would think of as like a feminist argument, that like, you know, you're essentializing. Like, who says women belong?Sarah Archer: And I think it's fair to say that Soviet women, although they were fairly well represented in the sciences, there actually was a fairly high proportion of women working in kind of what we would call STEM, medicine and the natural sciences, in the Soviet Union. It was just as sexist as any place else on Earth, you know, in the 1950s. So the idea that Soviet women were all relying on their husbands to load the dishwasher or what have you, the communal dishwasher, is probably totally ridiculous. But I thought it was very savvy of Khrushchev to kind of zero in on that as a weak point in the conversation.Suzy Chase: In the 1930s, working class women left domestic service in droves, leaving middle class women to take on their own housework. Julia Child described these middle class women as servantless. How did this effect the way households were run?Sarah Archer: So it's a couple things. It's, one is that people who had lots of help before then probably continued to have lots of help. Or, help to some extent. And the idea, this kind of mythical population of people who kind of used to have lots of help and then suddenly didn't and then were left, you know, helpless, not knowing how to, you know, work the stove, I think was relatively small. What was more common was for people who had been working class or working poor to start to become more successful and have more means in the post war period. And to have a brand new kitchen, if they bought, you know, a Levittown house, or were living out in the burbs somewhere. And suddenly be living a new lifestyle, and in a sense they were a new kind of person. They were the American middle class, that kind of bedrock of middle class people that was booming in the post war era.Sarah Archer: So servantless is kind of a brilliant term because it describes, in a sense, a new kind of person. So, somebody who perhaps, you know, would not have thought to entertain a lot decades earlier. Maybe in the 1950s and '60s they're reading about fondue and maybe think it would be fun to have people over, and their kitchen is attractive and maybe in kind of a fashion color, so you can sort of have people over for informal dining in your kitchen in this kind of new way. So it transformed the lady of the house, shall we say, to use an antiquated term, into a new kind of hostess, I would say. And women's magazines really played into this. There is a lot of advice in the '50s and '60s about entertaining in this kind of way. Things that you can do ahead, if you're kind of doing it all yourself. And you know, foods that keep, which is the signature culinary innovation of the post war era. Things that you can kind of leave for a couple days.Sarah Archer: And ways that you can kind of dazzle people, you know. Sort of exploring different kids of culinary traditions that we would not think of as terribly exotic now, but you know, 70 years ago were magazine worthy because of their novelty.Suzy Chase: Speaking of foods that will keep, talk about the innovation of Tupperware.Sarah Archer: Oh my goodness. This is one of my favorite things. I was fascinated by the idea of the Tupperware party. Because this is something that, by the time I was a kid, I was, that had, all that stuff had kind of fallen out of favor and it was kind of getting back to, let's use glass because it's better for you, or better for the environment. And of course as a child of the '80s I was kind of like, obsessed with plastic and thinking, what are these Avon ladies and Tupperware parties, what is this world that existed 20 years ago?Suzy Chase: Yeah.Sarah Archer: The plastic that is used to make them was a World War II innovation, and it had originally been used to protect wires in telecommunications. And like so many things, it was kind of like at the end of the war, what do we do with this? You know, what civilian peace time application can we come up with? And Earl Tupper designed the first Tupperware. And one of the reasons for the parties is because that smell of that sort of plasticy smell that we are all very used to because it's all around us all the time was totally alien to people in this time period because there just was not a lot of plastic on the market. People were kind of not super into it. They were kind of like, oh, I don't know, is this safe, or it's just weird, it doesn't really go well with food. So the parties were a way of showing it and kind of almost like, playing with it in a domestic setting. Like you can, you know, this is how you could use it if you bought some, in somebody's house. And so it became kind of like Avon, sort of a kind of domestic retail fixture of the time period.Suzy Chase: So I thought this was another game changer. Describe the change in mentality in terms of thinking about durable goods as consumable.Sarah Archer: Oh yeah. This is another big one that actually is like, like so many things about the post war era, is secretly really from the '20s, and there's this long kind of decades long gap between the modernism and kind of industrial thinking of the '20s because of the Depression and the World Wars. There was an advertising man, sort of a mad man, so to speak, of that era, the 1920s, named Earnest Elmo Calkins who wrote a book called Consumer Engineering during the Depression. And basically it was a manifesto for planned obsolescence. And he was arguing that things like toothpaste and shaving cream that you kind of naturally use up, we need to start thinking of durable goods as things that you can use up. So a new color or a new shape or a new feature, you know, new and improved, all of that stuff. We have to start kind of baking in those qualities, otherwise people won't buy things as often as we would like them to. So the advent of annual styling, which was really big early on in the auto industry, where you would have, you know, a whole new pallette of cool colors every year and new fins, or new features, cup holders, you know, in cars, takes over kitchen appliances.Sarah Archer: And this is partly because weird though it may sound, there was a strong connection between the auto industry and the world of kitchens. General Motors owned Frigidaire during this time period. And if you went to Motorama to see all the new concept cars you might also see the Kitchen of Tomorrow and see, you know, all the features. So they were presented as being kind of part and parcel of the design innovation and the new styling and the idea that there's a new color palette that's must-have for the kitchen. And as a result of that, if you're looking at old houses, which we were a couple years ago in Philly and it was sort of immediately like, oh, this is like 1968. Or this is 1972. You can tell because of the appliances, because there was such a kind of, it's like archeological layers. Like you can tell when a kitchen was done just by looking at the color.Suzy Chase: On page 206 you have an incredible photo of the classic brown and orange kitchen in the Brady Bunch House.Sarah Archer: Oh, I love Brady Bunch House.Suzy Chase: I was so excited to hear that HGTV was going to renovate the home to its original splendor. That show kind of brings home the fact that life happens in the kitchen, don't you think?Sarah Archer: Absolutely. And that is, when I was working on this book I immediately, I started thinking a lot about all the different TV shows where that, the standard kind of set where you have like, a bisected apartment or house, very often features the kitchen. And if you go way back to like, I Love Lucy, there's you know, a lot of like, the funny gags happen in the kitchen. But the Brady Bunch to be is quintessential because it's almost at the center. And because there are so many kids, it is a perfect illustration of the way that the kitchen became a living space. And so it wasn't just a place to make toast in the morning or make dinner, it was, you know, science experiments and homework and having a heart to heart talk, and you know, playing games. And you know, doing baking experiments and all that, all the kind of shenanigans that the kids get up to on the show, so much of it happens in that kitchen. And becomes kind of almost like a creative lab for the kids to kind of do their thing. Which I think was true for a lot of people, and still is.Suzy Chase: I want to talk to you about a couple of the cookbooks featured in this book. There's the Can Opener Cookbook.Sarah Archer: Mm-hmm (affirmative).Suzy Chase: A guide for gourmet cooking with canned or frozen foods, and mixes. By Poppy Cannon. I love that name.Sarah Archer: Cannon. The great, do you know her backstory?Suzy Chase: No.Sarah Archer: She has a fascinating backstory. She honestly is worthy, I feel like, of a Netflix series. Her life, she's from South Africa, or she was from South Africa. She was a white South African who moved to the US. She ended up in a romantic affair with a man who was very high up in the NAACP, and this was considered very, he was African American.Suzy Chase: Oh.Sarah Archer: It was, yeah. So she was kind of in, not exactly in the scandal pages, but she was kind of a person of note in the news, on top of being a cookbook editor, or a food editor, and writing all these books. And it was all about kind of being glamorous and saving time. And she, you know, if there are photos of her that she was very chic and you know, always had really cool hairstyles, and it is in certain ways like the anti-1950s cookbook. But at the same time it's almost perfect. So on the one hand, and it gets to this tension between, you know, we want you to be in the kitchen all the time because that's your job as an American housewife and mom, but all of these innovations that we want you to buy are going to make it easier for you. So it's sort of like, walking that line between making it, you know, not too easy. Just a little bit more easy. And Poppy Cannon is, takes it to the Nth degree and just says, like, why? Why bother making things from scratch when you can just create, you know, a complete meal from shelf stable food?Suzy Chase: A cookbook that I have: Dishes Men Like, from 1952. And I made the 30 minute noodle goulash that's on page 39.Sarah Archer: And was it good?Suzy Chase: It was kind of bland.Sarah Archer: I'm not surprised, yeah, in 1952. I mean it's, this is sort of the era when people maybe had salt and pepper in the house and not a lot of other spices and flavors.Suzy Chase: But this cookbook was kind of weird. Because I thought the premise was cooking for your man. But in the introduction, they wrote, "If you have a husband who likes to cook, pamper him." I thought that was a weird way to kick off a book for that era.Sarah Archer: Yeah. Yeah. It's almost like they kind of weren't sure what they were trying to say, in a way. It was like, we want to sell this and we know that men like to eat. So let's, right.Suzy Chase: So then there was the advent of foreign or exotic cookbooks, like the Art of Chinese Cooking from 1956, or Good Housekeeping's Around the World Cookbook from 1958.Sarah Archer: Around the World.Suzy Chase: Or, Simple Hawaiian Cookery, from 1964. That cracked me up.Sarah Archer: Isn't that fascinating? Yeah. And there are oodles of these, and there are all sorts of, it is, it's kind of the confluence of the Worlds Fair culture of kind of sampling these quote on quote exotic foods that you might try at the different pavilions. Which I think is made permanent at Disneyland and Disney world. Those are kind of like permanent Worlds Fairs that never close. And this idea that you could kind of travel the world by, you know, going to Queens for an afternoon. And you know, sampling all these things, which were of, you know, probably dubious authenticity. But that kind of to me really fits into the kind of gamesmanship of being a hostess. And like, this is new and different, you haven't had this before.Sarah Archer: And also kind of the legacy of World War II geographically, because so much of it is about the South Pacific and what would have been called the Far East at the time. Looking at Asian cuisine. And nowadays, there's practically, you have multiple options for hipster Korean fast food, you know. Like we have so much, you know, such an array of incredible food that we can get, even in medium sized cities and towns in this country. That the idea of being able to order, you know, Cambodian takeout in 1950 would have been unheard of. But I think it speaks to a real curiosity, and I think that it was kind of like, I think of the post war kitchen as kind of a stationary laboratory for exploring the world.Suzy Chase: So let's talk a minute about Julia Child. In the book you wrote, "Child traveled the world, lived abroad, worked for her country during wartime, and learned to cook in one of the strictest culinary traditions on earth. So for her, the mid century kitchen was not a place where industrial designers had shown mercy on her. To make her inevitable lot in life easier. To save her from becoming a worn out Mrs. Drudge. It was a creative place full of exciting challenges and good smells, good tastes, and it was where she wanted to be." Talk a bit about that.Sarah Archer: So she has, to me, one of the most fascinating life stories. And I think, it's also an example of this kind of intersection of kitchen and class. She did not grow up cooking, because her family had help. She came from a very well to do background in California, and had, was highly, highly educated and was, you know, in the precursor to the CIA during the war. And so had kind of a world view that was very uncommon for an American, much less an American woman of her generation. You know, a degree of travel and kind of cosmopolitanness that was very unusual. But then decided to bring that to the masses by kind of putting her kitchen on TV. And I think one of the things that I love about her kitchen, which you can visit at this Smithsonian, and it's amazing.Suzy Chase: I love it.Sarah Archer: It's so great. It's just, everybody should go there. Is that it was actually not, it was really not like a kitchen of tomorrow or a kitchen of the future. You know, it didn't have that kind of Jetsons feeling of kind of the latest and greatest. She had, you know, the iconic peg board. All her different kind of nifty kitchen tools that were, some of them quite low tech, you know, just the old fashioned whisk. All that kind of good stuff. And it was not about innovation so much as mastery. And I think that she's an example of somebody who showed women that there was a real kind of pleasure, sensory pleasure, and kind of cultural interest in learning to cook. That it wasn't, it didn't have to be about, I mean, to some, it does have to be about getting dinner on the table at a certain, you know, hour, if you have lots of kids, but that it could also be intellectual. It could be challenging. It could be fun for you. And I think that certainly my mom responded to that, watching the show when it was on PBS, and that was, you know, it's a way of learning about another culture, to learn through their food.Suzy Chase: In 1963, the same year the French Chef premiered, Betty Friedan identified the housewife as the chief customer of American business.Sarah Archer: I find it so interesting that this happened in the same year. And not too far after the Nixon Khrushchev debate. So Friedan was looking at kind of the consumer industrial complex and essentially that same planned obsolescence scheme that Earnest Elmo Calkins devised during the Great Depression. It was that you must always be, for the market economy to work, waiting and wishing for the next thing. In order for, you know, sales to be robust, you have to always be longing for a better dishwasher. Or waiting for a washer dryer. Or hoping that you can, you know, change out the light fixtures in your kitchen, or whatever it is. And that that, getting swept up in that longing, is, you know, kind of, if you're not interested in that sort of thing, which a lot of people are not, you know, naturally, is not a substitute for a full life. And she was sort of making the point that, you know, there is more to life than, you know, this kind of obsessive perfectionisms around food and design.Sarah Archer: The irony of this is that she became an avid amateur cook throughout the '60s and early '70s. And there's actually an article called Cooking with Betty Friedan, and it's about her, you know, rediscovering the joy of making soup or something. Really it's kind of, and it's presented as this kind of, you know, like, really? Her of all people? But I think that speaks also to this tension around women in that era who were chafing against the kind of, the societally prescribed roles for women, but also maybe really loved food and loved to cook. And you know, can you do both, can you be both?Suzy Chase: So now for my segment called My Last Meal, what would you have for your last supper?Sarah Archer: Oh wow. That's such a great question. I probably, I think my desert island food genre is probably Italian food. And I think if I had to choose, I have a, we have a, we make Marcella Hazan's bolognese sauce, that was kind of our go to sauce. So probably I would do the tagliatelle with bolognese. Maybe a nice salad to go with it.Suzy Chase: Where can we find you on the web and social media?Sarah Archer: So my website is www.sarah, S-A-R-A-H,-archer, A-R-C-H-E-R, .com, you can find me on Twitter at S-A-R-C-H-E-R, sarcher, or on Instagram at sarcherize, S-A-R-C-H-E-R-I-Z-E.Suzy Chase: Thanks Sarah, for this fascinating glimpse into the mid century kitchen, and thanks for coming on Cookery By the Book Podcast.Sarah Archer: Thank you so much for having me, it was really fun.Outro: Follow Suzy Chase on Instagram, at cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery By The Book Podcast. The only podcast devoted to cookbooks since 2015.

The Italian TableBy Elizabeth Minchilli Intro: Welcome to the Cookery by the Book podcast. With Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Elizabeth: Hi, I'm Elizabeth Minchilli and my latest cookbook is The Italian Table.Suzy Chase: The Italian Table is glorious, from the recipes to the photos. The first thing you see when you open the cookbook is the stunning kitchen with rustic blue and white tile, and blue and white plates hung on the wall. Is this your kitchen?Elizabeth: Oh, I wish! That's a kitchen in a beautiful castle outside of Rome. Although I've spent a lot of time in it.Suzy Chase: Oh, that tile is to die for.Elizabeth: Beautiful. And you know, a lot of the kitchen, I didn't get into all the kitchens in the book, but the particularly beautiful ones I tried to include since they're so inspirational.Suzy Chase: I can't figure out what's more beautiful in this cookbook, your writing or your photographs. What do you love more?Elizabeth: Well, you know, for me, since the kinds of books I've always done have been so image-driven, I can't imagine one without the other. And I see the photographs as giving a different dimension to the words. And that's always been my response to cookbooks, you know. I love, obviously, recipes that work, but I love the story behind them. But I also like the visual inspiration, whether it's actually the food or the place settings or the tiles on the kitchen wall.Suzy Chase: Me too. So I found it interesting that each chapter captures a specific meal that you experienced in Italy. Describe how this cookbook is laid out.Elizabeth: Well the way, I was trying to decide how to combine my competing passions for, you know, interior design and setting and history with food. And I realized that it all came together at the table. And once I decided that, I wanted to share as many different kinds of meals as possible to show my readers how Italians really eat. I mean you know, most people imagine certain dishes with Italy, whether it's pasta or pizza or gelato. But people aren't eating those things all day long, and they're not eating them perhaps in the way that people think. So while the settings are beautiful, these are really the way people eat, whether it's at the beach, whether it's on a coffee break, you know, grabbing a slice of pizza in Rome. Whether it's in a summer vacation villa outside of, in Umbria. So I wanted to have a great range and that way to be able to explore both the setting and the food on the table.Suzy Chase: Yeah, I notice that you really drill down beyond the ingredients, beyond the cooking technique. Like you'll get the pasta and the bowl, but what about the bowl, or the tool used to get the pasta from the bowl to the plate or even the linens that cover the table. I love that part.Elizabeth: Yeah, that's my ... I love that part too. And not just because it involves shopping opportunities. What I really love about it is that it really, you know, 'cause when you go to a place you might have a great meal and you might support the local restaurants, in a way, but there's other ways that you can learn more deeply about a region and that's by visiting its artisans. And you know a lot of people will see pretty, you know, ceramics from Italy and stop there, knowing that they're from Italy. But I really like to, you know, drive home why this certain kind of plate shows up if you're on the beach in Positano, why a different kind of bowl shows up if you're in a small town in Puglia, and what those mean. And explore a bit about the people who are actually making those bowls, who are often the people that are eating those dishes anyway.Suzy Chase: Here's the question I'm dying to know the answer to. How did a girl from St. Louis end up in Rome as an expert on Italian cuisine?Elizabeth: Well, that goes back to the fact that when I was 12 years old I was living in St. Louis and my parents took a vacation, and they went to Italy and they did Florence, Venice, Rome. And they came back and instead of getting back to our life they packed up our house, sold the business, and we moved to Rome for two years. And although we only stayed there for two years and then moved back to the States, we always came back in the summer. And so I always felt at home whether it was in Italy or Spain or France, trying to get a way to get back, and that way came back in graduate school. And in the late '80s I decided if I picked a, you know, my dissertation topic correctly, I could get somebody else to sort of fund my permanent vacation, and I did. And I ended up in Florence working on sixteenth century gardens. And then along the way I met my Italian husband and started having Italian babies and Italian dogs and that's when my new career really shifted gears from academia to publishing. And at the beginning I was writing predominantly about art and architecture and design, but almost really really shortly thereafter I also started writing about food. But always in a cultural context. You know, when I was writing for Bon Appetit or Food & Wine or Town & County I would write about restaurants but more, not just as a place to find good food but as a way to dive deeper into the culture.Suzy Chase: Tell me about where you live.Elizabeth: I currently divide my time between Rome and Umbria. Umbria is a region located just north, in between, let's say, Rome and Florence. And my main house is a little apartment in the old section of Rome called Monti. It's a little, I'm now talking to you from my office on the roof of our building. We've been living here, my husband had the apartment when I met him, my kids have been born here, and it's right, I mean, if I walked out, I just now walked down the street and my cash machine, my ATM, is in front of the Colosseum. Which is kind of nice.Suzy Chase: Oh, wow.Elizabeth: And then our house up in Umbria, which is on the cover of the book, actually. We spend the summers there and have a big vegetable garden and we have olive trees so we make our own olive oil and that's where we live.Suzy Chase: How old is your house in Umbria? It looks like it's stone.Elizabeth: It's made out of stone. And the house itself is, I would say parts date back to the sixteenth century.Suzy Chase: Wow. That's gorgeous.Elizabeth: And you know, like all of these houses, they're built onto over the years, and we restored it. My husband's an architect, and his specialty is restoring these houses into inhabitable places. And in fact two of my books talk about restoring houses in Italy.Suzy Chase: Talk a bit about how the Italian food words are the hardest to tackle. Like, cicchetti, in Venice, if I'm pronouncing that correctly. What is it, and where would we eat it?Elizabeth: Well, cicchetti is a word that yeah, exists only in Venice. Took me a really hard time to figure out what it means, because people translate it into tapas, you know? 'Cause we think we know what that means. Or little bites. And they kind of are both those things. But when you say to a Venetia, they know exactly what it means and it has a sort of social context. It means, little things to eat along with a glass of wine so you don't get too drunk 'cause that's not the point. The point is actually meeting your friends and having a drink. And the food is sort of secondary. And you know all this stuff I just said, it's hard to put down in a one word translation. But it's funny you ask that because I mean, food in Italy is so difficult to translate and this past week I just did food tours as well, and Melissa Clark was just here and we were doing-Suzy Chase: Yes. You had your Awful Tour.Elizabeth: We had our Awful Tour. And it wasn't awful at all, it was wonderful. But it did deal with innards. And one of the things that we both learned, you know, we were both in Umbria, in Rome, and in Florence, is you know, the same little part of an animal can have, you know, ten different words depending where you are in Italy. And for me, that's sort of the fascinating thing. There's always something more to learn. You know, you said I'm an expert in Italian food, but I find it hard to believe that anybody's an expert. I think that there's always something to learn.Suzy Chase: Well since you brought up Melissa Clark, tell me about your food tours and your daughter Sophie.Elizabeth: So, when I first started my blog I didn't really know, you know, back in the early days of blogs, I didn't really know what it would lead to and how it would make money. 'Cause blogs don't make money. And so one of the things that it led to was doing food tours. And people started asking me for food tours and I didn't quite know what they were at the time. Nobody was really doing them in Rome. And so I started doing them, and I did market tours around several different neighborhoods in Rome on my own, and was immediately very busy doing these tours. And I was doing it on my own for a few years and then luckily my daughter, Sophie, graduated university. She was going to school in London, came back here, and I convinced her to work with me. And so now we both got sort of more work than we can handle. She's doing, handling the day by day tours here in Rome. I do some of them as well. But my time is mostly focused on our week in Italy tours. And those are deep dives into different regions. We're currently doing tours in Rome, in Florence, and in Puglia. And we do them on our own, they're usually six nights. We do them on our own, sometimes we partner with people. I've partnered with Melissa Clark twice and Evan Kleiman, who's located in LA. She's a cookbook author and host of Good Food.Suzy Chase: The best.Elizabeth: Yeah. And then in July we're doing one with Elizabeth Gilbert, the author of Eat Pray Love.Suzy Chase: Oh cool.Elizabeth: Yeah. We're doing one in Puglia. So it's a fun excuse to collaborate with friends, and also see Rome and Italy in general from a different point of view.Suzy Chase: What influence did Anna Tasca Lanza and her cooking school have on you?Elizabeth: Well I just remember seeing the book really early on, you know, when I first moved to Italy, working on my dissertation. I can remember picking up the Marcella Hazan books, cooking through them, and then there were these books also by Anna Tasca Lanza. And these beautifully illustrated books. And Sicilian food at the time, even in Italy, people weren't really talking about it. And I just found it fascinating. And when I started writing about food and getting sent on press trips, I found myself at the Tasca d’Almerita estate. And seeing these pictures of the food processes that were going on in both of the houses on the estate. And there was one house that sort of focused on the wine and then there was Anna Tasca Lanza at the other villa. And I would see these pictures of like, women pouring tomato sauce on wooden planks in a sun drenched courtyard making tomato paste, and her recipes talked about these really romantic memories of the house cook sort of teaching her how to make things, and with the ingredients from the land. And it always was something that stuck in my head, and over the years I've made it back there as many times as possible and I'm really happy to recreate a menu inspired by my time there.Suzy Chase: You have a gorgeous porchetta in this cookbook. What is the key to a good porchetta?Elizabeth: Well obviously the key to any of these dishes is getting great ingredients. And the other thing is that you have to sort of, a lot of these recipes that people love are often eaten in certain places. For instance, porchetta is most likely eaten at the side of the road, you know, as you're driving through Italy there's a porchetta stand and he's got, you know, this 200 pound pig on the side of the road that he's cutting thick slices off of. I don't think anybody that's buying my book has an oven big enough to fit a pig in it. And so the challenge of my recipe was creating a porchetta that you could cook at home. And in that case it was something that would fit in your oven, have all that crispy skin, have all the nice juicy fat, but not get dried out in the middle. And so I, working with my local butcher in Umbria, I came up with that recipe. So it has all those things. And it's just super easy. Once you get the really right kind of meat, you barely season it. I mean, you season it correctly, tie it up correctly, you put it in the oven and you walk away. So, and I have to say, most of the recipes in the book are sort of, you know, not a lot of work.Suzy Chase: I can't talk about porchetta without bringing up fraschetta. Describe a fraschetta.Elizabeth: A fraschetta.Suzy Chase: Fras-, yes.Elizabeth: Sorry! They're all really hard. Everybody mispronounces my name, too, because the C and the H and all those things are really hard to get in Italy. So, a fraschette.Suzy Chase: Yes.Elizabeth: A fraschetta is a restaurant located in the town of Ariccia. It's south of Rome and it's known for its porchetta. And these fraschette were originally just little shops, like hole in the walls that would sell wine. And people would sit outside and to provide shade the owners would put up a few branches to provide shade, so its leaves still attached. And those are frasce. And so these places became known as fraschette, where you could go get sort of table wine. And bring your own food. Eventually these places started serving their own food, turned into restaurants, but they're still called fraschette today. And one of the places that actually, Sophie and I visit a lot, is la Selvotta in Ariccia. And the pictures in the book come from our experience there, which is one of my favorite ones because it's actually located in a leafy sort of forest.Suzy Chase: It looks heavenly.Elizabeth: It is. And the food is just, you know, it's what you want to sit down at a picnic bench and eat. It's like, mozzarella and salami and olives. And then you always have a few cooked things included. Porchetta, maybe, some sausages. It's fantastic.Suzy Chase: So last night I made some of your recipes out of the menu for a late summer dinner under the pergola. Even though it's the dead of winter here.Elizabeth: I saw that, I saw that! I saw that. You put them on Instagram. They looked perfect. Well, I have to say when people are asking me what's my go-to recipe in the book, it's the bean soup recipe. It's just so good.Suzy Chase: It's two minutes.Elizabeth: I know. It's two minutes. And people really think you put a lot more effort into it than you did.Suzy Chase: Yeah.Elizabeth: I mean, if you start out with dried beans and soak them, it does become, you know. And I do suggest you do that. But I'm not gonna tell anybody if you use canned beans, that's okay.Suzy Chase: Okay, thanks.Elizabeth: But I have to say, it's a great winter recipe, but then I find that in the summer if you serve people soup they really appreciate it. It's like something they don't expect and they're sick of eating cold food.Suzy Chase: Describe the story that went with this menu, how you became a good Italian momma immediately after your daughters were born.Elizabeth: Well one of the things, one of the many things that I realized, is that being an Italian momma has lots of sort of unspoken rules. And one of them is that while you stay in the city with your kids during school year, the minute the school year ends or the weekend comes, you head out to a country house. And I don't know how it is, but everybody seems to have a country house. Whether it's your Nonna, whether it's, you know, your friends, you go out to the countryside. And so I would pack up the kids and go up to the country. And so that's where, you know, even though we live in Rome, I learned to cook a lot and entertain at our house in Todi. And you know I learned to cook, you know, meals according to the seasons as well, which is something that's, I think, really important.Suzy Chase: So moving on to my segment called My Last Meal, what would you have for your last supper?Elizabeth: You know, it has to do with place as well. So I think I would have to say, maybe a plate of carbonara at one of my favorite Trattoria, Perilli in Rome. Just because for me that sums up sort of everything. It sums up the place I would go for Sunday lunches with my family, it has my favorite waiter Valerio, it's a place that's always been there before I got there, it will exist long after I leave. And the plate, you know, the carbonara goes without saying.Suzy Chase: Where can we find you on the web and social media?Elizabeth: On social media, I'm eminchilli at Instagram. And I am Elizabeth Minchilli on Facebook, and eminchilli on Twitter. And my website is elizabethminchilli.com. And I also have an app, Eat Italy, which is guides for eating your way through Rome, Venice, Florence, Puglia, Umbria, and more and more cities every day.Suzy Chase: Thanks Elizabeth, for coming on Cookery by the Book podcast.Elizabeth: It was great to be here. Thanks for having me.Outro: Follow Suzy Chase on Instagram, @cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery By The Book podcast, the only podcast devoted to cookbooks, since 2015.

Thirty episodes! More than half a year at this podcast and we’re ready for a party. Our dinner party this time is a pork tenderloin roasted with potatoes, onions, and apples with a unctuous dried plum sauce from Garlic and Zest. One of our favorite blogs, Cookie and Kate, has a recipe for a punchy carrot salad that contrast well with the pork. We wrap up the meal with one of our favorites, Marcella Hazan, and her Semifreddo di Cioccolata.

Secrets of the Southern TableA Food Lover's Tour of the Global SouthBy Virginia Willis INTRO: Welcome to the Cookery by the Book Podcast with Suzy Chase! She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Virginia Willis: My name is Virginia Willis, and my most recent cookbook is Secret of the Southern Table: A Food Lover's Tour of the Global South.Suzy Chase: This cookbook was a real education for me. In the forward, Sean Brock wrote, "There is a misconception around the world that southern food is a singular cuisine." Explain that statement.Virginia Willis: Well, I think to what Sean does, he sort of expounds on the fact that the south is roughly one million square miles, and so I really ... What he wrote in terms of we don't say, "I love European food," I think that that application applies to the south, that same sort of philosophy would apply to the south. The coastal cuisine of Louisiana is tremendously different from the coastal cuisine of Florida or the low country or Texas. So this southern food, when people say southern food or southern cuisine, there's actually many sort of pockets and micro-pockets throughout the south.Suzy Chase: In terms of the pockets and micro-pockets, describe the differences between, let's say the food in Appalachia to coastal Carolina to the gulf.Virginia Willis: So the food of Appalachia would be more of mountain cuisine, so corn grows there. It's not a great area for grains, so there'd be less wheat production. The soil is rocky, and it's mountainous. It's a poor party of the country. It always has been. The cuisine of the deep south, of course, that's traditionally a long time ago would've been the plantations and cotton, but it's just huge expanses of land for crops. And then of course the coastal cuisines, the various different types of coastal cuisines would've heavily relied upon seafood. So each sort of geographic area by what grows in the region sort of dictates what the food of that region is.Suzy Chase: You wrote, "Memory shapes the story of our lives and allows us to interact with the world." I adore the visual of your grandmother Louise sitting you in one compartment of her double-sided steel sink while she shelled peas or snapped beans in her kitchen with blue and white gingham curtains!Virginia Willis: You can't paint a better picture, right? I mean, it's just ...Suzy Chase: I know! So how did this memory shape your life?Virginia Willis: Well, my earliest memories are being in the kitchen with my grandmother and with my mother ... my grandfather. I mean, really, truly I was three years old when my family moved from Georgia to Louisiana, which also had tremendous influence. The best times of my life have sort of been in the kitchen. That's always been what grounded me, what intrigued me, what excited me, and so that kitchen, my grandmother and grandfather's kitchen, those heart pine walls and the linoleum floor and the gingham checkered curtains ... That really distilled it for me about like where my love of food and cooking started.Suzy Chase: I love that. I want to go there right now! The kitchen sounds so cute!Virginia Willis: It was. She had it packed full. It was this tidy little kitchen with this little eat-in table for the two of them. And when I was a little girl, my sister and I both had stools that sort of were kept underneath the table that we would pull out so the two adults and the two children could sit and eat there. And of course we had a dining room, but I just remember grits for breakfast. And in the summertime, my grandfather would bring in tomatoes, and my grandmother would chop up fresh tomatoes for the top of the grits. So it really just truly ... I think my mouth is watering right now!Suzy Chase: I know! ... So talk about the questions of ownership of southern cooking. We often hear about the nameless black women who helped mold southern cuisine, but talk about the nameless faceless poor white women that we don't really hear about.Virginia Willis: Yeah ... It's so complicated, and it's so heavy. It is still ... It's only been a couple hundred years since the Civil War, right? In the scope of things, it just hasn't been that long, and of course the Jim Crow ... African-Americans have been kept sort of subjugated for the few hundred years since then. But in terms of the ownership and the faceless white women, one thing to consider is that there really has always been a 1%. I mean, we've sort of reflected upon that more recently with the crash a couple years ago and such, but there really has sort of been always this 1%. And so in the south, there's this perception of great plantations and people owning multiple slaves, and this was true, and this was also part of the 1%. So there was undoubtedly a system that kept different classes and cultures in place, and I'm actually reading this really sort of academic book called Masterless Men, and it's about poor whites in the antebellum south. And because slavery existed, there really wasn't a working white class because of course there was slavery, and so that was technically free, if that makes any sense. I mean, other than the cost of the person. So it's truly complicated, but one thing that does come back is that there has always been poverty in the south for a great many of the people, both black and white included. And so one of the things that I like to take into consideration or I want us to start taking into consideration with our dialogue is addressing and understanding the implications of slavery but also understanding the implications that there were poor whites as well that didn't have slaves. And so there always has been this sort of faceless women cooking food for people.Suzy Chase: Why have we never heard that story? I'm sitting here thinking, "Well yes, there were white people who were out of work because of slavery."Virginia Willis: It's really ... The thing is, is that I don't think that we've actually come to grips as a country with the fact that we were proponents of slavery for centuries, and it did live and exist in the south for far longer than it did in the north, but let's not kid ourselves. There was slavery in the northeast when the colonies were founded, and there was a tremendous slave trade between the Caribbean and salt cod in New England and Europe. So I feel like that's part of the complication. We really ... In this day and age, it's hard for us to sort of grasp the fact that the United States is so deeply involved with slavery for so long, for centuries, truly for centuries ... And it did last longer in the south, and it did become ... It was the primary instigation for the Civil War. But you, I have an expression like, "The truth is always in the middle." It's easily not one side or the other. The truth is always somewhere in between, and I feel like that's just part of it. We're still trying to figure it out. I feel it's just part of my organic desire as a southerner and a food person and a cook to try to figure out some of these questions, and then also just my place as a person, right? This is a person. How does this happen? How does this play out? How does this affect people's lives? You know, it's a tumultuous time.Suzy Chase: The largest population of Vietnamese in the United States outside of California is Houston. Talk a little bit about the Vietnamese shrimpers in Texas.Virginia Willis: So that is such a fascinating story because when I tell people that there are more Vietnamese in Houston than anywhere outside of California in the United States, people, their eyes just pop up. People think, Houston, Texas and cowboys or oil, right? There are some people who are little bit more geographically aware might realize that it's on actually pretty close the coast, and there's this seafooding industry. But essentially, after the Vietnam War, when the Vietnamese were displaced and there was this humanitarian crisis, the UN placed these Vietnamese refugees, they were unceremoniously called the boat people ... The UN placed them in different places throughout the world, and Texas was one of them. And so one of the things that's so fascinating there is that the Vietnamese came in. Of course, Vietnam has two coasts. It's a seafaring country, and so the Vietnamese entered the fishing and shrimping industry. And in my research, I learned that of course sort of history repeats itself time and time again. When a new population moves into an area and they start taking the jobs, then the dominant population reacts, and the dominant population, being white shrimpers in Houston and Galveston and in the area, it became sort of like the battle zone. And the KKK protested and became involved. It was fraught. Ships were burned, and shots were fired, and all these things. So how does that play into my cookbook? I felt like it's important to tell those stories too. I mean, southern food isn't solely dewy-eyed women with gingham aprons, right? So there's the good, the bad, and the ugly, and if you love something or if you love a place or you love someone, you love it all or have to acknowledge it all. So I wanted to tell that story, but what has also happened ... There's this sort of twofold realization that I had. The Vietnamese culture is still fairly closed. I mean, it was only like 40 years ago, so in time, that's not much time. So my goal in visiting Galveston and the Houston area was to try to talk to Vietnamese shrimpers and to talk to them about their experience. I gave it my best journalistic shot, and I couldn't get anyone to talk to me.Suzy Chase: Really?Virginia Willis: I couldn't get anyone ... Yeah. I contacted the Texas seafood marketing association and part of the department of agriculture and asked for assistance getting me in touch with the Vietnamese shrimpermen. They had nobody. It was eye-opening. It was really ... It was a lesson, right? It's like only 40 years later, and this community is still pretty closed. I literally found myself like wandering the docks, walking into a clearly Vietnamese-owned seafood company, and they're like, "Oh, we're busy." And I'm like, "Oh, that's fine. I'll wait." "No, we're busy, and we're gonna be busy." I just met a gentleman mending nets and asked him if we could take his photograph, and he said no. He didn't mind his back being shown, but he didn't want to be a part of the story. So it was sort of disheartening on that end, and then we did meet some young, early 20-something Vietnamese kids that are probably third-generation now, maybe second, and they're like, "Hey, yeah. You can take our picture." So they were brothers, and one was sort of like a version of like a Vietnamese Ken, right? Ken doll? You know Ken?Suzy Chase: Yeah.Virginia Willis: Super clean cut and t-shirt and buff and clearly works out ... this really clean cut. And his brother was sort of the Johnny Depp of Vietnamese culture! He was great! I mean, seriously, it's like somewhere between Johnny Depp and Pirates of the Caribbean kind of Keith Richards look. And they were very open and would talk to us and had no problem. So I feel like the tides will turn, right, eventually. Assimilation does happen. It just takes awhile. And then the only thing I'd say lastly to that is that open or closed, the presence of so many Vietnamese in the Houston area has definitely affected the local food and culture. It's just present. We went to a place to eat, and they had ... They called them Vietnamese fajitas because everyone of course knows fajitas, but they were Vietnamese fajitas. But it wasn't a fajita at all. It was a Vietnamese rice paper wrap, right? And lots of restaurants have Vietnamese influence throughout. It's taken awhile, but the presence the Vietnamese in Texas is definitely affecting the local food wave there.Suzy Chase: And I think I read in the book that they call it Viet-Tex?Virginia Willis: Yeah! There's a Viet-Tex, and then of course there're Vietnamese all along the gulf because they didn't just sort of stay in Texas. They moved to Louisiana, and there's Vietnamese in Mississippi and Alabama as well. And so in Louisiana, there's a Viet-Cajun-Suzy Chase: Oh my gosh!Virginia Willis: Sort of this incredible mashup of like the creole spices and the southeast-Asian spices with like ginger and lemongrass and garlic. And it's this incredible mashups or fusions or just this natural evolution of what southern food really is.Suzy Chase: In addition to the recipes in each chapter, you have two essays about a farmer, catcher, harvester, or maker. One that caught my eye was Many Fold Farm. Talk a bit about Ross and Rebecca William, the new face of farming and their hurdles with a small farm.Virginia Willis: Oh, it's just sort of amazing. My goal of this book was to present this rich and diverse south, and so my goal was also to present the unexpected. So for example, in Georgia the average farmer is a 57 year old white male. I don't have any problems with 57 year old white men, and neither one did, but what I wanted to do is to not feature that, not to feature that man, to feature someone else. So Ross and Rebecca are this young couple. They've been high school sweethearts, stayed together through college, have purposefully chosen this region in Palmetto, which is 30, 45 minutes tops from Atlanta Hartsfield-Jackson, the world's busiest airport. But it's completely rural, tranquil, quiet, countryside only 30 minutes away from Atlanta. And they have chosen this region because there are some pretty strict zoning laws that have been put into place by local governance to restrict sprawl. Atlanta has a ton of sprawl, like in all directions, and big buck stores and malls and traffic, traffic, traffic. We've got terrible traffic in Atlanta. So Ross and Rebecca started with chickens and have moved to goat cheese and different sheep milk cheeses ... winning award fast, but when I went and interviewed them, shortly thereafter, they had to put pause on the farm because the challenges that farmers face, right? They wanted to continue making this beautiful award-winning cheese, but to scale up, they would've had to have imported sheep's milk from the Midwest. And it sort of flew in the face of their values. So there's so many different considerations in farming, and the first one of course, you can be sustainable, but if it's not economically sustainable, it's not sustainable at all. And so that's sort of where it was left. They're hitting pause for a bit, so they can sort of regroup and figure out what they're doing.Suzy Chase: Then I read about the gospel of ham, Nancy Newsom. Newsom's country hams! Describe the country hams that she makes.Virginia Willis: Oh my god. I love Ms. Nancy. She is just amazing! So she's this sort of powerhouse of a woman and the ham is like nothing you've ever tasted before. It's just amazing ... So it would be ... For folks who aren't familiar with country ham, country ham is a traditional means of preservation that's hundreds and hundreds of years old. It's been long practiced in Europe, and then those traditions came to the south. And primarily hams are salted, and in the United States, in specifically sort of like in Appalachia, in the mountains, they were salted and smoked. So there's like a twofold process. Because it's so hot in the south, we have to have like extra layer of preservation. But Nancy's hams are this amazing salty and sweet and intensely savory ... absolutely incredible. It would be similar to one of the finest prosciutto hams from Parma. When sliced really thinly, it's exactly the same sort of quality of prosciutto.Suzy Chase: How did ham become a secret of the southern table?Virginia Willis: So pig is the meat of the south. If you kind of think about it, how did that happen? There's these large expanses, and in Texas, definitely beef is king. And there are cattle raised in the south, but for much of the south, these wide expanses would not have been used for pastureland. They would've been used from crops, for growing soybeans or cotton or corn or whatever it is. So pigs have long been sort of the meat that sustained the south, and then of course cured ham would be a natural extension of that. The pigs would be raised throughout the year, and then there would be a hog killing the fall. Of course when it got cooler, so that would be the perfect time to sort of cure the hams and put them in the smokehouse so that there would be meat for the wintertime. So ham is a very integral part of southern food throughout the south. So I say that southern food is different cuisines. Southern food throughout the south involves ham.Suzy Chase: What is one southern dish that you make that immediately brings you back to growing up in the south?Virginia Willis: There's so many, right? Like okra ... I literally have an okra pendant around my neck. I think okra is a sort of aggressively southern vegetable. It primarily grows in the south. But if I were to be really truthfully honest, even though I'm trying to present all these different recipes from the south, from different cultures, I think that biscuits are probably the food that takes me back ... going back to that gingham curtain and the kitchen of my grandmother's. I've been making biscuits since I was three years old in the kitchen, so that is firmly burned into my memory.Suzy Chase: You've wrote in the back of the cookbook, "As we drove across 11 states, the radio sat silent for hours upon hours as we examined our thoughts and beliefs regarding our homeland, perused its difficult past, contemplated its complicated current situation, and voiced our hopes for its future." Was there one person you met traveling while researching your cookbook along the way that made a huge impression on you?Virginia Willis: I can't truly weigh like one experience more than the other because it really was just a sort of journey of a lifetime, and pulling out one person, I think, would be too problematic because I met so many different voices. I might point towards Glenn Roberts at Anson Mills because I think that what he is doing is really incredible. Many people may have heard of Anson Mills. It's become sort of the darling of chefs in the past decade or so. But Glenn is a seed saver, and so what he's doing sort of extends past just the food of the south. He's sort of saving the world, which is obviously tremendous. But there have been so many seeds lost. There's been such an impediment to seed diversity. And Glenn is famous for grits and Carolina gold rice, but he's actually bringing back all these heirloom breeds and heritage breeds that have sort of almost fallen off the face of the earth. And he's working with Indian tribes and Rhode Island and Massachusetts like bringing heirloom corn from colonial times there. So he's, I think, indicative of this really sort of life changing things that are happening around southern food that extend past southern food.Suzy Chase: Last night for dinner, I made your recipe for catfish mulldown on page 203.Virginia Willis: Yum!Suzy Chase: Nothing knocks my socks off more than a simple delicious dish, and this blew me away! Describe this old-fashioned dish and give us a little background on your uncle Marshal, the fishing guide.Virginia Willis: Yeah, okay, so uncle Marshal was a river guide ... I don't know. Working on the river has always been sort of a roughneck, a rough position. I mean, if you think about the bars were on the river, and the gambling houses were on the river and all that. And I don't know anything about uncle Marshal doing that, but I do know that he was sort of perceived as this sort of character, right? And would take people fishing. So I'm not certain that he had it, but a mulldown was sort of a catfish stew, catfish and potatoes, more of like a stew, and it would've been put into a dutch oven and sort of layered and cooked in potatoes and catfish and salt pork or something like that, maybe a little bit of ketchup or something. And I've sort of turned it, sort of chefed it up a bit, for a lack of a better word, with cream and potatoes and catfish, and it just sort of becomes this sort of really rich but undeniably simple and satisfying supper. And of course catfish are native to the south. There are lots of catfish that live in our rivers, and Mississippi now is a big state for raising farm raised catfish. So catfish is a very southern fish for the inland, not the coast, not the ocean, but catfish is super southern fish.Suzy Chase: I love catfish. This dish was so darn good, and it only has four ingredients!Virginia Willis: My philosophy with food in general is to just use really good ingredients and do as little to it as possible to mess with it. Just trust the ingredient and honor the ingredient, and that comes from not sort of some recent chef driven revelation. My grandfather had a garden ... We had a garden my whole entire life. We ate summer squash in season. We ate eggplant in season. We ate okra in season. We ate collard greens in season. We ate sweet potatoes. I mean, everything was in season, and it wasn't some sort of highfalutin thing. It was just what it was. And so when you're dealing with something that's fresh out of the garden, not for a week in a produce department, or a week and a half in the produce department, it just tastes so much better.Suzy Chase: So before we wrap up, one last little story I have to tell you. In the 90s, I was a cookbook publicist in Kansas City. You'll see where this is going. And desperately wanted to move out of Kansas City to work with cookbooks on a larger scale, and it was a no-brainer to contact the absolute pinnacle of cookbook publicity at that time, which as Lisa Ekus. So she said she would talk to me if I wanted to come to Massachusetts, but I really wanted to move to New York City. So I was bummed that I never got the chance to meet her, and I never got the chance to learn from her. So fast forward, I was pleasantly surprised to see her name mentioned in the back of your cookbook. Talk a little bit about Lisa Ekus for the cookbook lovers who may not know her name.Virginia Willis: Well, I first have to divulge that Lisa is my partner, so she and I-Suzy Chase: Yes!Virginia Willis: She was first my agent, and then we became friends, and then it was like, "Oh wow, hey!"Suzy Chase: I love that!Virginia Willis: And so we fell in love! ... Gosh, I have such a smile on my face right now! I'm so glad. Lisa has been in the business of cookbooks and publishing and all things culinary for roughly 35 years. When I chose to send her the book proposal for Bon Appetit, Y'all, which was my first book that out ten years ago. I knew her to be the best in the business. I mean, that was just sort of, for me, being in food for roughly 25 years now, I at the time, 10 years ago, was like, "Well, if I'm gonna get an agent, I want it to be Lisa Ekus." So I sent her my proposal with an exclusive and said, "You're the only agent I'm sending it to. I'll give you six to eight weeks before I take it out anywhere else." She has worked with Julia Child and Jacques Pepin, Marcella Hazan and Amanda Hesser from Food 52 and on and on. It's just sort of comical when we go to a bookstore and she's like, "Oh, I worked on that book. Oh wait, I worked on that book." And so she is sort of a behind the scenes person that has had a tremendous amount to do with food and cookbook publishing for the past three decades, and I love her!Suzy Chase: I love that!Virginia Willis: Yeah!Suzy Chase: So for season four of Cookery by the Book Podcast, I'm kicking off a new segment called: my last meal. If you had to place an order for your last meal on earth, what would it be?Virginia Willis: I've been able to enjoy and taste and have so many crazy different things from food that the bazaar in Turkey to handmade Italian pasta to foie grois in France. I mean, I feel very fortunate about my life and my travels. I guess at the end of the day, if I were to say what I would want for my last meal, it would probably involve fried chicken and biscuits and butter beans because that's my comfort food. That's the food of my people, and that's what I grew up with. And hopefully I won't be putting in that order anytime soon.Suzy Chase: Definitely not! Where can we find you on the web and social media?Virginia Willis: Oh awesome! Well thank you Suzy! So people can find out probably more than they ever wanted to know by going to virginiawillis.com, and at the top of that page, at the home page, there are links to all of my social, but essentially it's @VirginiaWillis for Twitter and Instagram and all that. But if they go to virginiawillis.com, they'll be able to find my books and find my blog and social media and all that kind of good stuff and events that I'll be doing throughout the year.Suzy Chase: It was such a pleasure chatting with you! Thanks Virginia for taking us on a food lover's tour of the global south, and thanks for coming on Cookery by the Book Podcast!Virginia Willis: Thank you so much, and I'd say, Suzy, Bon Appetit, y'all!Suzy Chase: Subscribe in Apple Podcasts, and while you're there, please take a moment to rate and review Cookery by the Book. You can also follow me on Instagram @CookeryByTheBook. Twitter is @IamSuzyChase, and download your kitchen mixtapes, Music to Cook By, on Spotify at Cookery by the Book. Thanks for listening!

I’m talking all about bitters and how we can put our taste buds in rehab with dandelion green pesto. Dandelion Green Pesto Recipe: get the recipe HERE (adapted from Marcella Hazan’s Essentials of Classic Italian Cooking and Deb Soule’s How to Move Like a Gardener) 2 1/2 cups fresh partially chopped dandelion greens 1/4 cup basil leaves 1/4 cup cilantro leaves 2-4 cloves garlic 2 tablespoons walnuts 2 tablespoons pine nuts 1/4 teaspoon salt 3/4 cup olive oil ⅓ cup Romano cheese, grated 4 tablespoons butter, softened to room temperature Blend all together in food processor until smooth. Stir in cheese and butter by hand. Sources for bitter formula tinctures: Herbalist & Alchemist Urban Moonshine Herbal Revolution Mentions: Herbalist Training - David Winston’s Center for Herbal Studies Grubb Street articles Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. Original music by Dylan Rice --- CONNECT WITH DINA --- Please send me you comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com Connect with me on Facebook and Instagram If you enjoyed this episode, please SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review. ps… please be kind please excuse my amateur podcasting skills this is new for me and i promise to keep getting better --- ABOUT DINA --- Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters in college and a 17 year old son finishing up high school. Dina loves cooking for her family despite the challenges that this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.

Episode 4: Instant Pot Polenta and the Best Red Sauce Kate gets ambitious with her Instant Pot and makes a double batch of polenta while Betsy explores her interpretation of a legendary red sauce. We also make a great weeknight combo of pan-seared tilapia and roasted green beans with fresh garlic. Rounding out the week, we cook a veggie-friendly Polenta Florentine that would make a nice dinner to have when friends are over. In the smorgäsbȯrd we talk about a family tradition that has roots in our German heritage and is an Instagram darling.    This week we cooked... Pan Seared Tilapia : All Recipes and Roasted Green Beans with Fresh Garlic: Epicurious This is less a recipe than two techniques. Pan seared tilapia is a quick and flavorful way to serve fish. Roasting green beans deepens their flavor and makes a workhorse vegetable a little special for a weeknight. Tips: Start your oven ASAP. Get the temperature up, then throw in the green beans. You can sear the tilapia in about 10 mins so make sure your green beans get a head start. If your fish is frozen, you can thaw quickly using a hot water thaw- place your fish in a sealed plastic bad and submerge in hot water, changing the water frequently. Make sure you cook the fish soon after thawing- do not hold in the refrigerator.   Polenta Florentine: The Kitchn Florentine usually refers to a dish with spinach in some form or another and in this recipe is combined with a luxurious bechamel sauce. Creamy sauce and spinach with a baked polenta makes this a recipe for the comfort food files.   Tips: Make 2 cups of dry polenta using the Instant Pot polenta recipe (using 8 cups water) and reserve half of it for the Polenta Florentine. Spread the hot polenta on a greased or silicone lined half sheet tray and cut into squares when cool. Tile into a baking dish and you’re ready for Polenta Florentine. This is a completely satisfying vegetarian main dish but one could successfully add cooked, crumbled italian sausage with the spinach. See the additional show notes for side salad ideas.   Marcela Hazan’s Tomato Sauce: NYT Cooking and Instant Pot Polenta: Bon Appetit This simple tomato sauce is the darling of many a food blogger. For good reason! Marcella Hazan was a groundbreaker for Italian cooking in the US. This particular recipe is short on ingredients yet long on flavor. Making polenta in the Instant Pot is a convenient way to make polenta without standing at the stove. Tips: Make a double batch of polenta with two cups of dry polenta and eight cups of water in the Instant Pot (or on the stovetop, just make sure you have a big enough saucepan). When the polenta is done, pour half of it onto a silpat (if you have it)  or lightly greased sheet pan. Chill in the fridge for an hour or so. Use a 2 1/2 inch or so round cookie cutter to cut out rounds or just cut into 2 inch squares. Tile the polenta in an 8 inch baking dish- about 5-6 pieces in three rows. Don't throw away the scraps! Tuck them underneath and around the bigger pieces. Cover the pan and pop in the refrigerator until you are ready to make polenta florentine. Don't skimp or substitute - the recipe works just as written. (I’m especially talking about the butter- it’s essential in this amount. From the Smorgäsbȯrd: Inspiration for Dinner Sandwich Boards Saveur: Build a Better Cheese Plate All about our inspiration: the Swedish Smorgasbord Instagram Cheese-y Things to Follow @thecheeseboard (all cheese boards, all the time) @saveurmag (food magazine with cheese boards, sometimes, but gorgeous pics) @cowgirlcreamery (creamery out of California...so good) @wisconsincheese instagram (the Wisconsin milk marketing board but these Wisconsin girls can’t help but put in a plug…) Additional Show notes: Salads to eat with the Polenta Florentine Radicchio Salad with Walnuts Radicchio and Rocket (Arugula) Salad Green Salad with Oil and Vinegar   Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner S

Victor Hazan wrote the book "Italian Wine", which was published in 1982. He also co-wrote several Italian cookbooks with his wife, the late Marcella Hazan. Victor Hazan speaks about his lifelong search for authentic Italian ingredients and expressions, an ethusiasm he shared with his wife of many years, Marcella Hazan. Victor details the start of his wine writing career, and confesses why he left off writing his second book on Italian wine. He also provides portraits of some of the key vintners he met along his travels, such as Antonio Mastroberardino and Renato Ratti.

Host Kerry Diamond is joined by guests Sara Franklin, Julia Moskin, Madhur Jaffrey, Lidia Bastianich, and Joan Nathan to celebrate the life of the legendary Judith Jones. The literary and cookbook editor passed away on August 2nd at the age of 93. Judith discovered The Diary of a Young Girl by Anne Frank and later went on to edit, shape, and champion the likes of Julia Child, Edna Lewis, Lidia Bastianich, Madhur Jaffrey, Marcella Hazan, and more. She clearly prized diversity when it came to people and palates and she certainly did her part to support women in the world of food. She will be missed. Radio Cherry Bombe is powered by Simplecast

Have you ever wondered what really makes a dish Italian? Today's guest, Giuliano Hazan, the son of Marcella Hazan, the Godmother of Italian cooking, defines this for you, on the show today. Listen in as he shares his story and his passion, and also some interesting titbits. Giuliano Hazan is a world-renowned chef, author, teacher and entrepreneur, with an exceptional ability to create delicious meals, using only a few ingredients. His cooking has been influenced to some extent by his iconic mother, however, after embracing the experience and the knowledge that was given to him, Giuliano has forged his own, truly remarkable path. Giuliano has authored five cookbooks, with the first one, The Classic Pasta Cookbook, having been nominated for a coveted James Beard Award. In 2007, the International Association of Culinary Professionals named him Cooking Teacher Of The Year. He has also created a cooking school in Italy, where he offers a week long experience of cooking, exploring and learning about Italian culture. Then there's Giuliano's Classics, his growing Product Line, which includes classic Italian recipes, prepared under his personal supervision and also some premium foods, imported from the best producers in Italy. Debi discovered in Giuliano Hazan a passion and a love for creating memorable moments, through sharing meals that transport you through time and place. Listen in now to hear Giuliano's delicious story. Join Debi and Giuliano today, as they talk about: Why Giuliano's family moved From the States to Northern Italy when he was about two years old. His precious years growing up in Italy. Delicious lunches at school, prepared by his mom, yet they meant ridicule from the other kids! Giuliano's education and interests. His time at Providence. That it all worked out, even though he didn't start a career in theater. What drives him to cook the way that he does,  saving time and using few ingredients. What makes a dish Italian! All about pasta – making it, storing it and buying it. What's the best type of pasta to buy, dry, or refrigerated? Ingredients that you should always have in your pantry. Cervia - Giuliano's favorite salt and some great advice about purchasing good salt. All about Olive Oil – Super important! Which one to use and how long you can keep it. Becoming aware of where the olives in your Olive Oil were really grown. The really special red wine vinegar that Giuliano imports from Italy with his product line. The new product in his line - a very special risotto rice, processed with a pestle and mortar system. All about his wonderful cooking school, in a luxurious Renaissance Villa, Villa della Torre which is surrounded by vineyards. That his cooking school has been designed to cultivate appreciation in the students. His hands on cooking experience at his cooking school. The cruise that's on the horizon for Giuliano. (Go to www.giulianohazan.com to get details) How he met Marilisa Allegrini, his cooking school partner and a top notch wine producer. His thoughts on the current competitive food networks. Why his mother didn't want to be called a chef. Resources: Get Giuliano Hazan's Books Now! How To Cook Italian Every Night Italian Cookbook Hazan Family Favorites Marcela Hazan Cookbooks Essentials of Classic Italian Cooking Villa del Torre (hosts Giuliano's cooking school in Veneto) Giuliano's Website Check out Giuliano's line of products are here Allegrini Wines The MUST HAVE Sea Salt  

In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.

In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.

Misdaadjournalist Marian Husken dook diep in het eetgedrag van zware criminelen in binnen- en buitenland en schreef daarover een boek - Crimineel eten; culinair journalist Jacques Hermus test hippe chips en Jonah Freud geeft college over kookboekenschrijfster Marcella Hazan die de Italiaanse keuken naar Amerika bracht. Presentatie Petra Possel

This week on Eat Your Words, host Cathy Erway welcomes writer Mina Holland to the show to talk about her book “The World on a Plate.” Taking readers on a journey around the globe, demystifying the flavors, ingredients and techniques, Mina sought out worldly dishes in a book big enough to stick in a bag and travel. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? What’s the story behind the curries of India? Weaving anecdotes and history with recipes and tips from food experts, “The World on a Plate” is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike. Tune in as Mina and Cathy discuss highlights from the book! This program was brought to you by The International Culinary Center “I love Turkish food and I think it’s a very interesting place because it sits on the the cusp of Europe and Asia.” “My favorite recipe is Marcella Hazan’s three ingredient pasta sauce. It changed my life when I discovered it!” —Mina Holland on Eat Your Words

A longtime editor at Alfred A. Knopf, JUDITH JONES brought us beloved cookbooks Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Joan Nathan and Jacques Pépin, among others. Her new book, LOVE ME, FEED ME, provides delicious recipes for humans and their canine companions to enjoy. KAREN PAGE is a James Beard Award-winning author whose new THE VEGETARIAN FLAVOR BIBLE has been cited as one of "The Best Cookbooks of 2014" by top media. This show is broadcast live on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Darina Allen is Ireland’s best-known chef and culinary ambassador. She’s the founder of Ballymaloe Cookery School, now the countries longest running cooking school and a globally- renowned institution that has hosted and taught some of the world’s greatest chefs (including Marcella Hazan, Alice Waters, and Madhur Jaffrey.) In addition, she hosted a cooking Television program Simply Delicious for nine seasons, which is credited with teaching generations of Irish how to cook and earned her comparisons to Julia Child; she has also written a column for the Irish Examiner since 1998. Allen is a champion of locally grown, organic produce, and is responsible for starting Ireland’s first farmer’s market. Against all odds – Darina was able to follow her food dreams. This was brought to you by Heritage Foods USA.

This week on A Taste of the Past, Linda Pelaccio is on the phone with Giuliano Hazan, cooking instructor and author of a new book entitled Hazan Family Favorites. Giuliano comes from a tradition of fine Italian cooking. His mother, Marcella Hazan, is a famous Italian cookery writer. Tune in to hear Giuliano recount stories of frying with his grandmother, and being teased because of his Italian school lunches. Giuliano’s book includes unpretentious recipes designed to inspire home cooking. Hear about Giuliano’s favorite pasta dish, why he loves to teach, and the importance of cooking with family. Hear some of Giuliano’s heirloom recipes on this episode of A Taste of the Past. This episode has been brought to you by Whole Foods. “My mother and father could put up with a lot of things, but not bad food…” “I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it’s really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It’s almost the purest way of enjoying something when it’s very well fried.” “The act of cooking together creates a bond within a family.” — Giuliano Hazan on A Taste of the Past