Podcasts about omnivore books

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils. Anne Byrn composes an exhaustive guide on Southern baking. Chef Ashleigh Shanti goes beyond cast iron fried chicken and cornbread in exploring Black influences on Southern foodways. Local cooking instructor and food writer Sonoko Sakai explains the deep meaning of "Japanese in style" cuisine. Celia Sack of Omnivore Books reveals her favorite cookbooks of the year for everyone on your list.

In this episode, I chat with Celia Sack, founder and owner of Omnivore Books about cookbooks, cooking disasters and achievements, her favorite cookbooks, and the growing geographical scope of cookbooks. Located in an old butcher shop in Noe Valley, Omnivore Books is a cherished epicurean hub blending a passion for food and the pleasures of reading. As the Bay Area's only culinary bookshop, Omnivore Books specializes in new and vintage books on food and drink. They are open daily and staffed by passionate cookbook lovers who will happily guide you to the perfect book. When Celia Sack's fascination for the culinary universe first bloomed, it was hardly imaginable that her path would weave through the nuanced worlds of rare golf books straight into the heart of Omnivore Books. Cookbooks, she reveals, are conduits of solidarity and understanding, opening palates and minds alike to the diverse tapestry of global heritage. The physicality of leafing through a cookbook receives its due reverence too; it's likened to the full-bodied experience of listening to an entire music album, where each recipe is a track in the soundtrack of our culinary landscape.Enjoy!MandyOmnivore BooksThe Zuni Café Cookbook, Judy RogersCookbooks by Alison RomanAbsolution, Alice McDermottCannery Row, John SteinbeckNorth Woods, Daniel MasonTwain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens: Andrew BeahrsPraisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, Crystal Wilkinson A Fortunate Life, A.B. FaceySmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs, Julia Turshen 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement,  Jane ZieglemanSupport the showThe Bookshop PodcastMandy Jackson-BeverlySocial Media Links

Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More Than 200VariationsCarey Jones is a food and spirits writer who has traveled the world to report on cocktailsand spirits. She previously served as the managing editor of Serious Eats, and her workhas appeared in Food & Wine, Travel + Leisure, and Saveur, among many others. Every Cocktail Has a Twist is her third cocktail book, and her second co-authored with her husband, John McCarthy. Carey lives in Sonoma County, California.John McCarthy is a mixologist and spirits writer who has appeared on Good MorningAmerica and Today.com, among many other media outlets. Every Cocktail Has a Twist is his second cocktail book co-authored with his wife Carey, after the 2018 release of their "Be Your Own Bartender." He lives in Sonoma County, California. Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More Than 200 Variations https://amzn.to/3soyGTm Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail https://amzn.to/3smU2R0 Website: https://www.johnandcarey.net/ EVENTS Saturday November 11: Omnivore Books in San Francisco3pm (event link here) Our first event! Hear us chat (about... cocktails), buy a book, grab a drink. Free to attend.  Saturday November 18: Fern Bar in Sebastopol1-3pm (event link here)Our real "launch party." Free to attend. Books for sale and to sign; passed drinks from the book, more drinks available for purchase. Fern Bar is at The Barlow, which is a fabulous space with restaurants, eateries, shops, tasting rooms, and much much more.   Sunday December 10: Kepler's in Menlo Park2-5pm Carey's hometown bookstore! We'll be serving cocktails at Kepler's annual holiday party, with books for sale of course. Free to attend. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dean-jones9/message

Happy Friday folks! This week's episode is a wee bit late because it's a live show (!!!) which means the audio gave us a slight technical run-around. But it's a fun one, for sure, in which we chat with Katie Parla in front of a live audience at our beloved Omnivore Books in San Francisco. First — last week, I shared the New York Times profile of B. Dylan Hollis, and this week the NYT is back (via Salt + Spine friend Priya Krishna) with a full feature on TikTok stars and how they're changing the name of the cookbook game. “[Hollis] is one of several TikTok creators, many of them with little or no professional cooking experience, who have gone from tinkering in their home kitchens to topping best-seller lists in a remarkably short time. In the process, they've shot a jolt of energy into a sagging cookbook market.”Now, let's head to Italy…* Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 160: Katie ParlaIn this week's episode, Katie joined me in front of an audience at Omnivore Books in San Francisco to discuss:* The cuisines of Italy's islands—which involve less fish and seafood than you might think;* Her decision to self-publish her latest cookbook, Food of the Italian Islands—and why she'll keep self-publishing in the future; * What she wishes she knew when she first moved to Italy 20 years ago.Plus, as always, we put Katie to the test in our signature culinary game.Food of the Italian Islands by Katie ParlaA transportive cookbook inviting readers through Sicily, Sardinia, and Italy's lesser-known island destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Katie Parla will take you through the streets of Palermo where her great-grandfather was born, across the caper fields of volcanic Pantelleria, into the kitchens of Sardinia for lessons in ornate pasta making, and to the pristine waters of Ponza to dive for sea urchins. And no island adventure with Katie would be complete without a jaunt through the Venetian lagoon on her fishing boat Laura!But Food of the Italian Islands isn't just an island journey with your favorite Jersey girl. There are also over 85 recipes, both original and reimagined, that showcase the allure of the islands, including pane frattau featuring Sardinia's beloved flatbread; bigoli in salsa, a party pasta popular in Venice; coniglio all'ischitana, braised rabbIt in the style of Ischia; torta caprese, Capri's flourless chocolate-almond cake; and an array of pesto sauces from Pantelleria, Trapani, Linsoa, and Carloforte that will have you asking, “pesto genovese who?”We

This week, Maren Ellingboe King joins us to #TalkCookbooks. But first…In today's episode, Maren and I discuss:* How her upbringing in the Midwest influenced her decision to pursue a career in food.* Her work at food media outlets like Food & Wine and Sunset magazine as well as culinary events companies like Just Add Salt.* The inspiration behind her first cookbook, Fresh Midwest, including how a collection of family recipes compelled her to tackle the project.Plus, as always, we put Maren to the culinary test in our signature game.We

Hi there!Our Spring 2023 season of the Salt + Spine podcast kicks off right here, right now, with a marvelous returning guest: the delightful Claire Saffitz.In today's episode, Claire and I discuss:* How she's worked to create dessert recipes that speak to everyone—from sweet to tart, simple to complex.* The impact of the pandemic on her creative process as she embarked on writing book No. 2, What's for Dessert.* Which cookbook authors inspire Claire, and which books she turns to time and again—including community cookbooks!* Her advice to home bakers, based on years of creating recipes for curious novices looking for a boost.Plus, as always, we put Claire to the culinary test in our signature game.The Book!We

Let's do the math. A human's average life span: 80 years. Years after Similac and Gerbers: say 75 years. At approximately 1000 meals per year, that's a lifetime of 75,000 meals. What if you had a different recipe for every one of those 75,000 meals? Celia Sack does. She is one of the owners of Omnivore Books in San Francisco. They sell nothing but cookbooks and books about food and drink. You don't go into her store asking, “What should I be reading?” but instead, “What should I be cooking or baking?" We ‘drop' this podcast on Thanksgiving Day when everyone is thinking about food. Celia thinks about it every day. And, of course, we're all thinking about things to be thankful for, including our listeners. We're thankful for our chance to talk with Celia. She is a delight. Books mentioned in this podcast: Small Victories by Julia Turshen Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson The Nutmeg Trail: Recipes and Stories Along the Ancient Spice Routines by Eleanor Ford The Joy of Cooking by Irma S. Rombauer The New Basics Cookbook by Julee Rosso and Sheila Lukins The Food of Morocco by Paula Wolfert The Art of Mexican Cooking by Diana Kennedy Mourad: New Moroccan by Mourad Lahlou Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle The Way to Cook by Julia Child Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child The Pat Conroy Cookbook: Recipes and Stories of My Life by Pat Conroy The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Auguste Escoffier Nothing Fancy by Alison Roman Dining In: Highly Cookable Recipes by Alison Roman The Zuni Cafe Cookbook by Judy Rogers

Hi there! This week's episode is coming to you a bit later than normal, as I've been under the weather fighting what feels like my 47th sinus infection over the last few years. Thankfully, we recorded this chat with the wonderful Kristen Miglore several weeks ago—with both a live audience and a non-nasally host. That said, we've got a great show for you: Kristen is back for the second time on the pod, this time sharing a new batch of Genius tips and tricks (and hacks, if you will). Plus, recipes and tons of new cookbook releases this week.

Hi there, happy Tuesday! This week, Nicole Taylor joins us in studio to talk Watermelon & Red Birds. Plus: We chat with Carla Lalli-Music later in the week—and bring you featured recipes and highlight new release cookbooks. Read on!Do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 138: Nicole TaylorNicole Taylor—author of Watermelon & Red Birds—joins us this week to #TalkCookbooks.A Georgia native, Nicole pivoted to a career in food media when she relocated to Brooklyn with her husband in 2008. Her Heritage Radio Network podcast, Hot Grease, brought 162 episodes with an emphasis on highlighting Black food personalities and “reclaiming culinary traditions & celebrations, cooking at home and eating as a political act.”That led to a couple of cookbooks: first, writing The Last O.G. Cookbook (yes, the cookbook-companion to the Tracy Morgan TBS comedy), and Nicole's first solo project, The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen, which pairs her Georgia culinary roots with New York influences. After a stint at a major media company, Nicole embarked on her latest cookbook, Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. In the book, Nicole explores the history of Juneteenth—a history full of complexity, difficulty, and sorrow. Federal recognition of a holiday long recognized by Black communities in America only came in June 2021, amidst the pandemic, a national focus on long-standing racial inequality, and the unjust deaths of Black folks at the hands of police. As Nicole writes in her introduction, “Black joy often emanates from Black sorrow, and so it has been with that small Texas tendril of freedom, which has continued to spread and strengthen.” This cookbook is not just a historical text; it's quite modern, and Nicole hopes it will be part of the ongoing conversation around Black food in America. Not only as a chronicle of the ways that Black ingenuity and cooking have shaped America's food scene, but also how it will shape the 21st Century. In today's episode, Nicole tells about growing up in Georgia, making the leap into food writing professionally, working with past S+S guest George McCalman to design a book that “breaks all the rules,” and the importance of finding joy where it has not always been afforded.I hope you enjoy my chat with Nicole.Bonus Content + Recipes This WeekRECIPES!!!This week, paid subscribers will receive. two featured recipes from Nicole Taylor's Watermelon & Red Birds: the Southern-ish Potato Salad and a Sweet Potato Spritz inspired by Ralph Ellison's Invisible Man. A sneak peek:THE FRIDAY NOTE!!!Carla Lalli Music joins us this week for “The Friday Note” with Salt + Spine producer Clea Wurster, in which Carla shares some insights into how she approaches recipe development and what she's been cooking lately.Get all our exclusive subscriber-only content today:Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesHere are a few of the new cookbooks on shelves this week:Fresh Midwest: Modern Recipes from the Heartland by Maren Ellingboe KingHomage: Recipes and Stories from an Amish Soul Food Kitchen by Chris Scott Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home by Ken ForkishHow To Cook Everything Fast Revised Edition by Mark BittmanEssentials of Classic Italian Cooking, 30th Anniversary Edition by Marcella HazanMore Mandy's: More Recipes We Love by Mandy & Rebecca WolfeDon't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection by Bonnie Stern & Anna RupertChinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More by Maggie ZhuNorthern Soul: Southern-Inspired Home Cooking from a Northern Kitchen by Justin SutherlandWorld Cocktail Adventures: 40 Destination-Inspired Drinks by Loni Carr & Brett GramseComing Soon!Don't miss our next live podcast recording!Food52's Kristen Miglore joins us on Oct. 1 at Omnivore Books in San Francisco to discuss her latest book, Simply Genius. Come hear Kristen and Brian record an episode of the show, get your book signed, and support local bookstores. Details are below—hope to see you there! Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Episode 137: Ali SlagleThis week's episode is a fun one — our first live event since pre-pandemic! Ali Slagle joined me in front of a live audience at Omnivore Books in San Francisco recently. A Los Angeles native and UC-Berkeley grad, Ali started her career at Ten Speed Press, where she worked on several cookbooks as an editorial assistant. She joined the Food52 team after working on their Genius Recipes cookbooks (featured here in our 2018 chat with Kristen Miglore!) and later went solo with a freelance career.A prolific contributor to the New York Times Food section, in which she's published over 250 recipes, Ali's work has also been featured in Bon Appetit, the Washington Post, Saveur, and more. Ali's first cookbook, I Dream of Dinner… (So You Don't Have To), offers 150+ recipes for getting quick, crave-able meals on the table every day. From her mom's chilli recipe to bacon-jalapeno smashburgers, Ali's recipes come to her via a “dinner matrix” process that we discuss in the show. We've got a great chat with Ali to share — and of course, we put her to the test with our signature culinary game, with a wild secret ingredient.I hope you enjoy my conversation with Ali. Featured Recipes & Bonus Content This WeekRECIPES!!!This week, paid subscribers will receive two featured recipes from Ali Slagle's I Dream of Dinner: a Spicy Seared Tofu & Broccoli and the cover-star, Turmeric Shrimp with Citrus and Avocado.THE FRIDAY NOTE!!!This Friday, Salt + Spine producer Clea Wurster is back with The Friday Note, in which she chats with someone interesting. This week, it's a look at Toothache Magazine and a chat with creator Nick Muncy. Consider a paid subscription today:Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesHere are a few of the new cookbooks on shelves this week:Mezcla: Recipes to Excite by Ixta BelfrageMasa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge GaviriaThe Mediterranean Dish: 120 Bold and Healthy Recipes You'll Make on Repeat by Suzy KaradshehThe Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition by Hannah CheBras, the Tastes of Aubrac: Recipes and Stories from the World-Renowned French Restaurant by Sébastien BrasDine in Palestine: An Authentic Taste of Palestine in 60 Recipes from My Family to Your Table by Heifa OdehHoney Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors from the Auschwitz-Birkenau Memorial FoundationThe Complete Cocktail Manual: Recipes and Tricks of the Trade for Modern Mixologists by Lou BustamantePierogi: Over 50 Recipes to Create Perfect Polish Dumplings by Zuza ZakDictator Lunches: Inspired Meals That Will Compel Even the Toughest of (Tyrants) Children by Jenny MollenComing Soon!Don't miss our next live podcast recording! Food52's Kristen Miglore joins us on Oct. 1 at Ominvore Books in San Francsico to discuss her latest book, Simply Genius. Come hear Kristen and Brian record an episode of the show, get your book signed, and support local bookstores. Details below—hope to see you there! Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Hi there,Memorial Day is this weekend and if, like me, you’re just getting around to thinking about food, we can help. We dug into our Salt + Spine archives for some grill-tastic options:How about some Smoked Chicken or Pork T-Bones (two prime mains from pitmaster Rodney Scott)? Stacey Adimando’s got a side dish covered with her Blackened Summer Squash with Buttermilk Cream Sauce, Rosemary, and Chives.And wash it down with Grilled Margaritas from Maggie Hoffman! And to ring in summer, we’re offering a special Memorial Day promotion! Become a paid subscriber before the end of the month and you’ll get 20% off your first year! Remember, paid subscribers get access to our full archive of 200+ recipes from featured cookbooks, as well as other exclusive content.Happy grilling! And now, onto this week’s show:Episode 130: Fanny SingerWe’ve got a fun episode for you today: Fanny Singer, the author of Always Home: A Daughter’s Recipes & Stories, is here to #TalkCookbooks with us.Fanny, of course, is the daughter of legendary restauranteur Alice Waters (who opened Berkeley’s Chez Panisse 50 years ago). Fanny is a writer, editor, art critic, and the founder of Permanent Collection, a clothing and household goods line.As Fanny set out to write Always Home—part memoir, part cookbook, and partially neither of those things—she began negotiating an inheritance that her mother passed down: her relationship to and appreciation for food.Unsurprisingly, food was a central theme in Fanny’s childhood home, though she tells us she mostly learned from her mother via “sort of a process of osmosis.” Always Home is, of course, filled with stories and memories from Fanny’s life, and it’s loaded with vivid descriptions of sensory experiences related to food: meals she’s enjoyed at home and around the world. She writes about her mother’s practice of burning sage or rosemary when they returned home from a trip, and how as a child she once tried fish cooked in a fig leaf—despite first being opposed to the idea—because her mother was able to describe the flavor and scent of the coconut-y leaf. Get Reading Today: Order via Bookshop or Omnivore Books (signed!)This Week’s RecipePaid subscribers this week will get access to an excerpted recipe from Fanny’s Always Home for Coming Home Pasta. Subscribe today to get full access!Salt + Spine is a reader-supported publication. To get full access, including featured recipes, consider becoming a paid subscriber.We’ve got a great chat with Fanny — plus our signature culinary game and a featured recipe later this week.Thanks for joining us to #TalkCookbooks!—Brian & the Salt + Spine Team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

‘Tis the season for Good Food's annual roundup of cookbooks. Celia Sack of Omnivore Books in San Francisco shares her recommendations for the bakers, vegans, and jammers on your list. One of her favorite comfort food how-to's over the last year is Missy Robbins' book about pasta, which she says is the only book one needs on the subject. For anyone in LA who wants homemade lasagna and focaccia straight from the oven, head to Ceci's in Silver Lake, where Francesco Lucatorto and Francesca Pistoria are making traditional favorites from Genoa and are the subjects of this week's “In the Weeds.” Regional baking is perhaps nowhere as pronounced in the United States than the South, and pastry chef Cheryl Day is paying homage to her ancestors' ovens. Pomegranates are having their moment at the farmer's market just in time to celebrate the winter solstice. Finally, LA Times restaurant critic Bill Addison announces his picks for the best restaurants in the city.

Celia Sack was born and raised in San Francisco. During her seven-year tenure at Pacific Book Auction, Sack channeled her passion for rare books into a private antiquarian cookbook collection, and then into a bookshop. Since November 2008, when she opened Omnivore Books on Food in Noe Valley, Sack has gotten to know Alice Waters' tastes (books on victory gardens, not surprisingly), has enticed Ruth Reichl into buying a first edition of A.J. Liebling's Between Meals, and has seen her store become the destination for internationally known food writers touring their new books. Celia Sack was born and raised in San Francisco. During her seven-year tenure at Pacific Book Auction, Celia channeled her passion for rare books into a private antiquarian cookbook collection. In 1999, she opened Noe Valley Pet Company with her partner, Paula, and in 2008, she opened Omnivore Books on Food, San Francisco's only culinary bookshop. Featuring new and antiquarian titles, her store has become the destination for internationally known food writers touring their new books, and for collectors expanding their shelves. Omnivore Books on Food Website: https://omnivorebooks.myshopify.com/ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Celia Sack is the owner of one of the most beloved and important cookbook stores in the country and maybe the world: Omnivore Books in San Francisco. In today's session, Celia talks about her childhood adventures digging through other people's stuff, eating a roast beef sandwich on the way to an animal rights rally, her background selling rare books (with a specialty in golf books), and coming out to her parents during the AIDS crisis. We also talk cookbooks: which cookbooks she would save if her store was on fire, which lesser-known cookbooks she recommends, and how she deals with the political fallout of some of the authors she carries in her store. See acast.com/privacy for privacy and opt-out information.

As Los Angeles heads into another lockdown, Good Food checks in with Celia Sack of Omnivore Books in San Francisco for ideas on which cookbooks to give your friends/family (or yourself). Two of Sack’s picks are “Flavor” by Yotam Ottolenghi and Ixta Belfrage and “Red Sands” by Caroline Eden. Evan Kleiman talks recipes and wanderlust with them. Ken Concepcion of Now Serving and Simon Davies of Somekind Press share their collaboration on the Take Away Los Angeles series of books benefitting LA restaurants. Ari Kolander describes the constant pivoting in order to keep the doors open at his year-old seafood restaurant, Found Oyster, in East Hollywood. Finally, market correspondent Gillian Ferguson heads down to the Torrance Farmers’ Market to talk Japanese shave ice and macadamia nuts.

Episode 54 November 27 2020 On the Needles 1:46 Color Love Shawl by Veera Välimäki in Malabrigo Arroyo, Madeline Tosh Oeste, and Jo Sharp Pond #44. Next up: Boho Style Mosaic Cardigan by Irene Lin   Celtic Cardigan by Asita Krebs, Blue Brick Killarney Sock in electric avenue (sweater set)-- DONE!!   Simple baby hats in Yarn Loving Lady DK in Grandma’s Christmas Candy-- DONE!! (mostly)   Vanilla Latte Socks by Virginia Rose-Jeanes, The Sanguine Gryphon Eidos in A letter concerning toleration   Atlantica by Audrey Borrego (pom pom #34)  biches & buches petit lambswool in light grey and dark violet blue   On the Easel 17:31 Gouachevember, with prompts from @heyhooraydesign. 2021 Calendar project! On the Table 22:51 sweet potatoes with pecans and goat cheese   easy vegan gravy Vegan Gluten-Free Stuffing with Mushrooms and Pears   Turkey-Lentil Chili from Allrecipes.com Salmon with Kalamata & Parsley butter On the Nightstand 38:27 The Unlikely Escape of Uriah Heep by HJ Parry (Charley and Rob) Language of Secrets by Ausma Zhenat Khan (audio) (esa and rachel) Just Us by Claudia Rakine Gideon the Ninth by Tamsyn Muir Beauty and the Mustache by Penny Reid (Ashley and Drew) You Had Me at Hola by Alexis Daria (jasmine & ashton) Majesty by Katharine McGee (beatrice, samantha, jefferson Secrets and Lies by Selena Montgomery (Katelyn & Sebastian) People of the Book by Geraldine Brooks The Red Lotus by Chris Bohjalian The Invisible Life of Addie La Rue by V.E. Schwab Under the Tree 1:05:57   Craft-related:  Scarf cuff https://birdieparker.com/ Kits-- lady dye yarns Market baskets, if in SF, try Papenhausen Hardware or Glen Canyon Market. Seed packets, bulbs: try Floret or Hudson Valley Seed Co. Pencil sets from CW Pencil Enterprise or Carbon Crusader for custom pencils. Fancy detergent for handmades from Tangent GC available on Eileen Fisher. Kunst + Papier sketchbooks. Embroidery kits by Sarah K. Benning. Table-related: Rancho Gordo Beans Omnivore Book Club Diaspora Spice Co. Litchfield Distillery Maple Syrup Cutting boards like these or these Swedish dishcloths Book-related: iphone book case iphone fav book case   https://libro.fm/gift/?cmp=mmd18   https://modernmrsdarcy.com/bookmark-round-up/ Book tote like this one or this Bibliophile one! Book journal/planner Check out the new releases from Omnivore Books. And Chronicle Books. Chronicle has a Moby Dick pop-up book! https://www.chroniclebooks.com/collections/fiction/products/moby-dick  

This episode is a live recording of the Bay Area stop on the virtual tour for our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. We were immensely honored to have our friends at Oxfam America as our partners and hosts for this event which featured a lovely, insightful conversation about food, music and activism with singer-songwriter Thao Nguyen of Thao & the Get Down Stay Down and acclaimed chef Preeti Mistry. Isra Chaker, Senior Advisor for Global Campaigns at Oxfam America, moderated the discussion, and Omnivore Books, the Bay Area’s premiere culinary bookshop was our sponsor. We encourage everyone to support Oxfam America in their important fight against the injustice of poverty. For more info and to donate, please visit www.oxfamamerica.org. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Celia Sack has a pretty special shop. It's called Omnivore Books and it collects and sells cookbooks from all over the world from its brick and mortar storefront in San Francisco. Remote delivery of books has taken on a whole new level of life under lockdown and Celia has noticed a huge spike in interest in home cooking and culinary experimentation. She's also an author herself with her book The Omnivore's Recipe Keeper which helps people build their own recipe books.

Celia Sack owns and operates the beloved independent San Francisco culinary bookshop Omnivore Books. Though the store is closed to walk-in customers for the lockdown, it continues to sell books via mail order to passionate veteran clients and new customers alike; she and her team have even created a Quarantine Quenchers section on their website. Celia discusses how Omnivore has pivoted during the pandemic, the very touching commitment of her customers, and makes a few recommendations to chef-readers out in Podcast Land.Our thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's latest book)Omnivore BooksOmnivore Books' Quarantine Quenchers sectionOur interview with Iliana Regan (discussed in today's show)Our interview with Jacques Pepin (discussed in today's show)

Chris Taylor & Paul Arguin are the authors of The New Pie and have won more than 600 pie-baking contests across the country. Also in today's show: Cathy Barrow on her latest, When Pies Fly, and Celia Sack of Omnivore Books.Find recipes from The New Pie and When Pies Fly on www.saltandspine.com. See acast.com/privacy for privacy and opt-out information.

Today, we're excited to welcome BRAD THOMAS PARSONS to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.Brad is the author of several cocktail books, including Bitters: A Spirited History of a Classic Cure-All, which won both the James Beard and International Association of Culinary Professionals cookbook awards. He also wrote Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, and a super fun volume titled Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers. And in his latest book, Last Call: Bartenders On Their Final Drink And The Wisdom And Rituals Of Closing Time, he asks a variant of the age-old last-meal question to bartenders across the country: "What would you last drink be?”ALSO IN TODAY'S SHOW:> Recipes from Brad's Last Call: The Kona Swizzle and the Almost Perfect Cocktail.> Celia Sack from Omnivore Books joins us. See acast.com/privacy for privacy and opt-out information.

Today, we're excited to welcome CHRISTIAAN RÖLLICH to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.Christiaan Röllich oversees the bar program for Suzanne Goin's Lucques restaurant group, which includes Los Angeles spots A.O.C., Tavern, and Lucques. His first cookbook is Bar Chef: Handcrafted Cocktails. In today's show, we'll talk with Christiaan about the influence bars had on him at an early age, what led him to bartending, and how he approaches his work as a "bar chef." Plus, we'll play a cocktail-themed game!ALSO IN TODAY'S SHOW:> RECIPES: Find recipes two cocktails from Bar Chef on SaltAndSpine.com.> COMMENTARY: We check in with Celia Sack at Omnivore Books in San Francisco.--Get the Book: Omnivore Books | Amazon See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome LAZARUS LYNCH to Salt + Spine, the podcast on stories behind cookbooks.Lazarus is a two-time winner of Chopped and host of Snapchat's first-ever cooking show. His first cookbook is Son of a Southern Chef. In today's show, we'll talk with Lazarus about how he got his start (and his foot in the door at Food Network), where he finds inspiration, and how he approached his first cookbook. Plus: We'll play Salt + Spine game with Lazarus.ALSO IN TODAY'S SHOW:> IN THE KITCHEN: Salt + Spine Kitchen Correspondent Sarah Varney cooks up two side dishes from Lazarus' book for a pig roast in Sonoma County, CA.> FROM THE LIBRARY: Great Jones' Sierra Tishgart joins us to discuss a vintage cookbook from the Great Jones library. Tune in as we explore the 1981 Celebrity Cookbook by Johna Blinn – and get a look inside on the Great Jones Instagram.> COMMENTARY: We check in with Celia Sack at Omnivore Books in San Francisco to discuss soul food and Southern food. --Get the Book: Amazon See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome **ANNA FRANCESE GASS **to Salt + Spine, the podcast on stories on cookbooks.Anna is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women.Anna was born in Italy and grew up in the United States. After going to culinary school and working for major food companies, she realized she didn’t know how to make her mother's meatballs—a recipe that wasn’t written down, but held in her mothers’ memory. And that launched a multi-year project, chronicling the stories and recipes of immigrant women.In today’s episode, we’re talking with Anna about the process of joining 45 women in their kitchens to learn their recipes and family stories, about what led her to food and food media in the first place, and why she believes America is less of a melting pot and more of a stained glass.Also in today’s show:We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Gina's AranciniRecipe: Tina's Chinese New Year DumplingsBuy the Book: Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome TODD RICHARDS to Salt + Spine, the podcast on stories on cookbooks.Todd is the chef-owner of Richards' Southern Fried in Atlanta's Krog Street Market and culinary director of two fo the most lauded airport restaurants in the country: One Flew South and Chicken+Beer, both in Atlanta's Hartsfield-Jackson Airport.Todd's first cookbook, Soul: A Chef's Culinary Evolution in 150 Recipes, explores his culinary roots and shares his inventive takes on classics. Todd calls this cookbook his "homage to the cuisine of my family" as well as a "testament to what I've discovered on my journey as a chef."In today’s episode, we’re talking with Todd about his culinary arts career, what he learned about family while putting together his first cookbook, and what chefs have been influential to him.Also in today’s show:We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Shrimp Hot Chicken-StyleBuy the Book: Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome ELIZABETH MINCHILLI to Salt + Spine, the podcast on stories on cookbooks.Elizabeth is the author of nine books, including three cookbooks. Her latest cookbook, The Italian Table, is a resource for entertaining the Italian way. Chronicling a dozen unique menus and dinners Elizabeth created across the country, the book is a guide to hosting Italian-style dinners in your own home.In today’s episode, we’re talking with Elizabeth about her latest book, about Italian dining culture and rules, and how she approaches her cookbooks.Also in today’s show:We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss a seminal baking book being reissued this year.And: We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Torta di Spinaci (Spinach Tart)Recipe: Rotolini di Zucchini con Ricotta (Ricotta-Stuffed Zucchini)Buy the Book: Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome KAUSAR AHMED to Salt + Spine, the podcast on stories on cookbooks.Kausar is a chef, educator, and food stylist. She was born in Karachi, Pakistan and her debut cookbook, The Karachi Kitchen: Classic and Contemporary Flavors of Pakistan, explores the flavors of her hometown. She is also the founder of Kitchen Craft, an organization that offers nutrition/cooking classes to women and youth in Karachi's high-risk communities.In today’s show, we’re talking with Kausar about Karachi cuisine, her process to self-publishing her cookbook, and how she's leaning into her role as an educator.Also in today’s show:We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss this fall’s upcoming cookbooks.And we're chatting with CELIA SACK at Omnivore Books.Bonus Salt + Spine Features:Recipe: Lentil & Rice PilafRecipe: Raita (Yogurt Sauce)Buy the Book: Signed copies! from Omnivore Books || Also available from Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome TYLER MALEK to Salt + Spine, the podcast on stories on cookbooks.Tyler is the head ice cream maker (and co-founder) of SALT & STRAW, the ingredient-focused scoop shop from Portland, Oregon. Tyler opened Salt & Straw with his cousin in 2011. Working with local farmers, chefs, chocolatiers, and brewers, Tyler has invented hundreds of ice cream flavors (many of them award-winning combos.) His first cookbook is the Salt & Straw Ice Cream Cookbook.In today’s show, we’re talking with Tyler about the humble origins of Salt & Straw, about his appreciation for the creative constraints of ice cream making, and playing a flavor creation game.Also in today’s show:We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss this fall’s upcoming cookbooks.And:We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Goat Cheese Marionberry Habanero Ice CreamRecipe: Meyer Lemon Blueberry Buttermilk CustardBuy the Book: Signed copies! from Omnivore Books || Also available from Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome Gabriela Cámara to SALT + SPINE, the podcast on stories behind cookbooks, in our first-ever live podcast taping in front of an audience at Omnivore Books in San Francisco.Gabriela is the chef-owner of the famed seafood restaurant Contramar (Mexico City) and Cala (San Francisco). Her first cookbook, My Mexico City Kitchen, brings her “vegetable-forward, legume-loving, seafood-centric style” to your home kitchen. See acast.com/privacy for privacy and opt-out information.

Vallery Lomas, winner of the 3rd season of The Great American Baking Show, is not only a phenomenal baker, but is also a food writer, blogger, photographer, soon-to-be cookbook author, and former lawyer. She started backing and blogging years ago while she was in law school and while she practiced law, which she did full-time for 8 years. She was cast on the 3rd Season of the Great American Baking Show, an ABC spin-off of the hugely popular Great British Baking Show. Vallery prepared for, competed on, and won her season, but we never actually got to see it on television. The show premiered on December 7th, 2017 and was pulled off the air shortly thereafter following sexual misconduct allegations against ones of the judges. Julia sat down with Vallery in her apartment in Harlem and talked about her preparation for the show, how she navigated this unexpected turn of events, and what her freelance career looks like now. There are also answers to listeners' questions and a shoutout to Sydnie L. Mosely Dances. Some follow-up links: For more about Vallery, head here. For the interview Mayukh Sen did with Vallery for Munchies, head here. The books Julia mentioned: Claudia Fleming's The Last Course, Toni Tipton-Martin's The Jemima Code, Rochelle Udell's How to Eat An Artichoke The bookstores: Omnivore Books and Bonnie Slotnick Cookbooks

Today's Episode: Yasmin Khan This week, we're excited to welcome Yasmin Khan to SALT + SPINE, the podcast on stories behind cookbooks. Yasmin is the author of two cookbooks: The Saffron Tales: Recipes from the Persian Kitchen and Zaitoun: Recipes and Stories from the Palestinian Kitchen. We sit down with Yasmin at our studio in San Francisco's The Civic Kitchen Cooking School to discuss her cookbooks, traveling through Israel and the West Bank to chronicle Palestinian cuisine, and her love of pomegranates. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco. Bonus Salt + Spine Features on our website: RECIPE: Mussakhan (Roast chicken with sumac and red onions) EXCERPT: Hear Yasmin reading from Zaitoun. -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Today's Episode: Andrea Nguyen This week, we're excited to welcome Andrea Nguyen to SALT + SPINE, the podcast on stories behind cookbooks. Andrea Nguyen is the author of six cookbooks, including Vietnamese Food Any Day and the James Beard-winning The Pho Cookbook. We sit down with Andrea at our studio in San Francisco's Civic Kitchen Cooking School to discuss her lifelong interest in cookbooks, grocery shopping, and play a pho/bahn mi game. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco. Bonus Salt + Spine Features: RECIPE: Char Siu Chicken  RECIPE: Cashew Sesame Brittle -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

**Today's Episode: Ellen King ** This week, we're excited to welcome Ellen King to SALT + SPINE, the podcast on stories behind cookbooks. Ellen is the author of ***Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery***. We sat down with Ellen at our studio inside San Francisco's The Civic Kitchen to discuss how heritage grains can make baked good more tolerable and enjoyable for those with gluten sensitivity, what drew her to bread baking, her interest in history, and we plan a pun-filled bread game. And this week, we chat with **Deborah Reid about her recent piece for Eater, **“Selling Cookbooks in the Age of Amazon”. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco Bonus Salt + Spine Features: Recipe: Heritage Dark Chocolate Brownies Get the Cookbook: Omnivore Books [signed copies!] | Amazon -- Read More: "Baker Ellen King Wants To Change The Way America Eats Bread" | Food Republic -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

**Today's Episode: Anissa Helou ** This week, we're excited to welcome Anissa Helou to SALT + SPINE, the podcast on stories behind cookbooks. Anissa is the author of nine cookbooks, including her most recent, Feast: Food of the Islamic World. We sat down with Anissa at our studio inside San Francisco's The Civic Kitchen to discuss the process of creating this comprehensive book, what led her to cookbooks after a career in the art world, and her mission of preserving recipes for future generations. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco Bonus Salt + Spine Features: Recipe: Meatballs in Sour Cherry Sauce (Kabab Karaz) Recipe: Zanzibari Grilled Fish in Coconut Sauce (Samaki Wa Kupaka) Get the Cookbook: Omnivore Books [signed copies!] | Amazon -- Read More: "The Vast World of Islam, in 300 Recipes" by Mayukh Sen [New York Times] "The food of the whole Islamic world, in one crazy-ambitious cookbook" by Amy Scattergood [Los Angeles Times] "Saffron and Camel Humps: Anissa Helou’s Deep Dive Into Food of the Islamic World" by Devra Ferst [TASTE] "Are 300 recipes enough to counter anti-Muslim sentiment? One author is giving it a try." by Louisa Loveluck [The Washington Post] "7 Foundational Cookbooks on the Foods of the Islamic World" by Ali Slagle and Anissa Helou [Saveur] "A Recipe for Ramadan Date Cookies from Anissa Helou’s ‘Feast’" [Bon Appetit] -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

**Today's Episode: Carla Hall ** This week, we're excited to welcome Carla Hall to SALT + SPINE, the podcast on stories behind cookbooks. Carla is the author of Carla Hall's Soul Food: Everyday and Celebration. She has written two other cookbooks, appeared on Top Chef and Top Chef All-Stars, and co-hosted ABC's The Chew from 2011 to 2018. We sat down with Carla at our studio inside San Francisco's The Civic Kitchen to discuss the road trip she took for her latest book, her path to becoming a chef, and how she's using her platform to tell the food stories of black Americans. Plus this week: We talk with The Washington Post's Bonnie Benwick about the top-selling cookbook of 2018 and why food media ignored it, and as always we check in with Celia Sack at Omnivore Books in San Francisco Bonus Salt + Spine Features: Recipe: Chunky Tomato Soup with Roasted Okra Rounds Get the Cookbook: Omnivore Books (signed copies) | Amazon -- Read More: In Soul Food Cookbook, Chef Carla Hall Celebrates Black Culinary Heritage [NPR] Inside Carla Hall’s New Soul Food Cookbook And Roller Coaster Year [Essence] Carla Hall is ‘the most visible black person in food.’ Now she wants to take soul food mainstream. [Washington Post] -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Kristen Miglore In our first Baking Week episode, we're excited to welcome Kristen Miglore to SALT + SPINE, the podcast on stories behind cookbooks. Kristen is the Creative Director at Food52, where she oversees the Genius Recipes column. Her latest cookbook, Genius Desserts, is packed with 100 recipes that Kristen says will “change the way you bake." Plus, we stop by Omnivore Books in San Francisco to chat with Celia Sack. Bonus SALT + SPINE Features: Recipe: Cacio e Pepe Shortbread by Charlotte Druckman Recipe: Chocolate Cloud Cake by Richard Sax Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Michael Solomonov & Steven Cook This week, we're excited to welcome Michael Solomonov & Steven Cook to SALT + SPINE, the podcast on stories behind cookbooks. Michael and Steve are the duo behind Zahav, Abe Fisher, and other Philadelphia restaurants. Their latest cookbook, Israeli Soul, takes readers on a culinary journey across Israel; their first cookbook, Zahav, won Best Cookbook of the Year from the James Beard Foundation. Plus, we talk with Reem Kassis, author of The Palestinian Table, about her friendship with Michael Solomonov, and we stop by Omnivore Books in San Francisco. And we stop by Omnivore Books in San Francisco to chat with Celia Sack. Read More: Common Threads: Food & Wine Goes Home for the Holidays With Two Chefs: One Palestinian, the Other Israeli // Food & Wine Grief, Smoke and Salvation // New York Times Tips From an Ambassador for Israeli Cuisine // New York Times Bonus SALT + SPINE Features: Recipe: 5-Minute Hummus with Quick Tehina Sauce Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Yotam Ottolenghi Yotam Ottolenghi is a James Beard Award-winning food writer, chef and British restauranteur who grew up in Israel. He's the author of seven books including NOPI, Jerusalem, Ottolenghi and his latest, Ottolenghi Simple, among others. Read More: 16 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier). by Brinda Ayer // Food52 Podcast: Simple Pleasures with Yotam Ottolenghi // Ottolenghi Ottolenghi Is the Title of New Song by Rapper Loyle Carner by Adam Coghlan // Eater Bonus SALT + SPINE Features: Recipe: Pappardelle with Rose Harissa, Black Olives, and Capers Recipe: Plum, Blackberry and Bay Friand Bake Giveaway: Win your own copy of Simple. Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: François-Régis Gaudry François-Régis Gaudry is the author of Let's Eat France!. Paula Forbes' recommendations of other books that break the typical cookbook mold: The DIY Cook by Tim Hayward Au Pied de Cochon: The Album and Sugar Shack Au Pied de Cochon by Martin Picard The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, Hugh Amano Chasing the Gator: Isaac Toups and the New Cajun Cooking by Isaac Toups Bonus SALT + SPINE Features: Giveaway: Win your own copy of Let's Eat France! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News20. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Naz Deravian Naz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook. Writing an Iranian Cookbook in an Age of Anxiety by Naz Deravian // The Atlantic The New Persian Cookbook That Recovers Memories from Iran by Mayukh Sen // Bon Appetit I Hid Who I Was for So Long. Until I Became a Cook. by Andy Baraghani // Bon Appetit Bonus SALT + SPINE Features: Recipe: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh) Recipe: Smooshed Potato and Egg (Yeralma Yumurta) Giveaway: Win your own copy of Bottom of the Pot! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Andy Baraghani of Bon Appetit. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nik Sharma Nik Sharma is the author of Season: Big Flavors, Beautiful Food, his first cookbook that's full of the food and flavors that have been influential throughout his life. Nik first began documenting his exploration of food on his blog, A Brown Table, which later became a regular column in the San Francisco Chronicle. An Indian Food Writer Breaks Free From Tradition by Mayukh Sen // The New York Times How to Write a Cookbook That Gets People Talking by Daniela Galarza // Eater Bonus SALT + SPINE Features: Recipe: Curry Leaf Popcorn Chicken Giveaway: Win your own copy of Season! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Erica Perez of Oaktown Spice Shop. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Cal Peternell Cal Peternell is the author of three cookbooks: Twelve Recipes, A Recipe for Cooking, and the latest, Almonds, Anchovies, and Pancetta. You might also know him from his two-decade tenure leading the kitchen at Chez Panisse, Alice Water’s famed Berkeley restaurant. Cooking by Ear, the podcast The 10 Dishes That Made My Career: Cal Peternell of Chez Panisse, by Susannah Chen // First We Feast Cal Peternell on Raising His Sons to Cook and What He Really Wants for Father's Day, by Lauren Masur // The Kitchn Also in today's episode: How One Restaurateur Is Rebuilding Cookbook Collections Lost in the North Bay Fires, by Sarah Feldberg // Food & Wine Bonus SALT + SPINE Features: Recipe: Bagna Cauda Salad with Optional Truffle Upgrade GIVEAWAY: Win your own copy of Almonds, Anchovies, and Pancetta here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Viola Buitoni. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Leslie Jonath Leslie Jonath is the author of Feed Your People, a cookbook that's both a rich source of tips and tricks for successfully feeding a crowd and a beautiful documentation of the reasons people gather together to eat. Four Chefs Share the Importance of Feeding Your People, by Amber Turpin // Civil Eats Feed Your People, by Leslie Jonath // The Blog Bonus SALT + SPINE Features: Recipe: Latkes by Susan Jonath Recipe: Big Night Timpano by Viola Buitoni Giveaway: Win your own copy of Feed Your People! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Viola Buitoni. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Marti Buckley Marti Buckley is the author of Basque Country: A Culinary Journey Through a Food Lover's Paradise, her first cookbook. The book is part cookbook, part encyclopedia on the culinary history and traditions still alive in Basque Country today. The History of the Humble Basque Country's Pintxo, by Marti Buckley // The Independent The Best Cookbooks Coming Out This Fall, by Devra Ferst // Food & Wine Bonus SALT + SPINE Features: Recipe: Spanish Omelet (Patata Tortilla) Recipe: Shrimp Kebab with Pepper Vinaigrette (Ganba Brotxeta) Giveaway: Win your own copy of Basque Country: A Culinary Journey Through a Food Lover's Paradise! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Alon Shaya Alon Shaya is the author of Shaya: An Odyssey of Food, My Journey Back to Israel, his first cookbook. Part memoir and part cookbook, the book shows how "food saved his life" and how Alon "embraced his cultural heritage" and created a whole now "Southern-Israeli-Italian cuisine." Alon Shaya had a very public split with John Besh. Now he’s ready to open his own empire., by Devra Ferst // Mic A Note from Alon // Pomegranate Hospitality Alon Shaya Will Open Two New Restaurants This Year, by Hillary Dixler Canavan // Eater Bonus SALT + SPINE Features: Recipe: Marinated Soft Cheese with Herbs and Spices Giveaway: Win your own copy of Shaya: An Odyssey of Food, My Journey Back to Israel! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Maggie Hoffman Maggie founded the drinks section of [Serious Eats] 1 in 2011. On The Joy of Simple Cocktails by Maggie Hoffman // Saveur The Best Budget-Friendly Summer Wines by Maggie Hoffman // Serious Eats 3 Twists On A Classic Spritz You Can Pull Off Like A Pro // Wine Oh! Tv Bonus SALT + SPINE Features: Recipe: Slippery When Wet Recipe: Grilled Margarita Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Imogene Tondre The Hottest Cookbooks of Summer 2018 by Daniela Galarza // Eater ‘Cuba, the Cookbook’ explains the layers of cultures that go into the island’s cuisine by Sheryl Julian // Boston Globe Cuba: The Cookbook Reivew by Nick Harman // Foodpedia Bonus SALT + SPINE Features: Recipe: Corn Arepas Recipe: Family-Style Rice Pudding Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Michael Harlan Turkell Prior to Acid Trip, Michael has photographed several cookbooks and collaborated on others, including The Beer Pantry and Offal Good. Michael is the host of The Food Seen on Heritage Radio and also hosted the latest season of Food52's Burnt Toast podcast. The Year’s Required Reading for Travelers Who Love to Eat, by Hannah Walhout // Travel + Leisure Bonus SALT + SPINE Features: Recipe: Michael's Vinegar Pie Recipe: Michael's Chimichurri Chicken Wings Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Gaby Dalkin Gaby Dalkin is the force behind What’s Gaby Cooking—a popular food blog and, now, a California-inspired cookbook, What's Gaby Cooking: Everyday California Food. President Barack Obama Slams 'New York Times' Over Pea Guacamole, by Chris Fuhrmeister // Eater Finally, the Last Word on That Whole Pea Guacamole Controversy, by Erin DeJesus // Eater 10 Things Gaby Dalkin of What's Gaby Cooking Can't Cook—or Live—Without, by Zoë Sessums // Epicurious Bonus SALT + SPINE Features: Recipe: Gaby's Famous Guacamole Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Samin Nosrat Samin is a writer, teach, cook and award-winning author of 'Salt, Fat, Acid Heat: Mastering the Elements of Good Cooking', which is her first book. The Crispy Leftovers as the Main Course, by Samin Nosrat // The New York Times Magazine The Why of Cooking, by Joe Pinkser // The Atlantic Bonus SALT + SPINE Features: Recipe: Caesar Salad Recipe: Pasta Alle Vongole Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nancy Singleton Hachisu Nancy is a food writer and has authored several cookbooks in English and Japanese, including her latest, Japan: The Cookbook. ‘Japan: The Cookbook’: Beautifully presented recipes for home cooks, by J.J. O'Donoghue // The Japan Times Sharing Lessons From a Farm in Japan, by David Tanis // The New York Times Bonus SALT + SPINE Features: Recipe: Cold Prevention Soup by Nancy Singleton Hachisu Recipe: Ginger-Infused Greens and Vegetables by Nancy Singleton Hachisu Listen: Nancy reads an excerpt from Japan: The Cookbook Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Diana Henry Diana is the author of How to Eat a Peach, and 11 other cookbooks. Diana Henry Writes Hundreds of Great Recipes a Year. How Does She Do It?, by Melissa Clark // The New York Times Diana Henry Owns 4,000 Cookbooks But Can't Stop Buying (& Writing) More // Food52 Bonus SALT + SPINE Features: Recipe: Cherries in Wine with Cardamom Cream & Rose Pistachio Shortbread by Diana Henry Listen: Diana reads an excerpt from How to Eat a Peach Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Jacques Pépin Jacques is the author of A Grandfather's Lessons: In the Kitchen with Shorey, and more than 30 other bestselling cookbooks. This Man Will Teach You How to Cook, by Gilad Edelman // Slate Jaques Pépin videos from A Grandfather's Lessons // Sur La Table Bonus SALT + SPINE Features: Recipe: Curly Hot Dogs with Relish Recipe: Strawberry Shortcake Listen: Jacques reads an excerpt from A Grandfather's Lessons Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Jessica Battliana Jessica is the author of Repertoire: All the Recipes You Need, and co-author of six other cookbooks. The joy of building a cooking repertoire, by Jessica Battilana // San Francisco Chronicle A Green Goddess Dressing for When Speed Matters, by Samin Nosrat // New York Times Chained to the Stove: What It's Really Like to Write a Cookbook, by Jessica Battilana // Serious Eats Bonus SALT + SPINE Features: Recipe: Greenest Green Salad Recipe: Coconut Cream Cake Listen: Jessica reads an excerpt from Repertoire Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. In today's episode, we pause to remember the legacy of Anthony Bourdain. Today's Episode: Edward Lee Edward is the author of Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine and Smoke and Pickles: Recipes and Stories from a New Southern Kitchen. Chef Edward Lee meets home cooks and records their stories in his road trip book, 'Buttermilk Graffiti', by Agatha French // LA Times Chef Edward Lee: Bourdain changed my life, by Edward Lee // CNN Bonus SALT + SPINE Features: Recipe: Budae Jjigae with Fried Bologna Recipe: Pollo a la Brasa Listen: Edward reads an excerpt from Buttermilk Graffiti Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Emily Kaiser Thelin Emily is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life. Who Is Paula Wolfert? A New Biography Gives an Answer, by Mayukh Sen // Food52 Her Memory Fading, Paula Wolfert Fights Back With Food, by Kim Severson // New York Times Paula Wolfert on Her Inspiring New Biography-Cookbook, by Elyssa Goldberg // Bon Appetit Bonus SALT + SPINE Features: Recipe: Paula Wolfert's Ajvar Recipe: Paula Wolfert's Indonesian Beef Satay & Peanut Sauce Listen: Emily reads an excerpt from Unforgettable Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: James Syhabout James is the author of Hawker Fare: Stories & Recipes from a Refugee Chef’s Thai Isan & Lao Roots. ‘Hawker Fare’ Cookbook Chronicles Chef James Syhabout’s Journey Back to His Roots, by Clara Hogan // Eater Bonus SALT + SPINE Features: Recipe: Fried Chicken with Charred Chile Jam (Gai Tod Naam Prik Pao) Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Preeti Mistry Preeti is the author of The Juhu Beach Club Cookbook. Dear White Chefs: Stop Talking, Start Listening, by Korsha Wilson // Eater Preeti Mistry Is Shutting Down Her Restaurant, but She’s Not Going Anywhere, by Mayukh Sen // Munchies Bonus SALT + SPINE Features: Recipe: Curry Leaf Coriander Shrimp Curry Excerpt: Preeti reads from Juhu Beach Club Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Nigella Lawson Nigella Lawson is the author of At My Table, How to Eat, Simply Nigella, How to Be a Domestic Goddess, and other cookbooks. Home Cooking Can Be a Feminist Act, by Nigella Lawson // Lenny Letter Nancy Silverton Cooks From Nigella Lawson's 'At My Table', by Charlotte Druckman // Food & Wine Bonus SALT + SPINE Features: Recipe: Chocolate Olive Oil Mousse Excerpt: Nigella reads from At My Table Subscribe: Apple Podcasts | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Salt + Spine is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Subscribe: Apple Podcasts | GooglePlay Our website is SaltAndSpine.com. Find us on Patreon, Facebook, Twitter, and Instagram. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

There may be no more appropriate guest for Eat Your Words than Celia Sack of Omnivore Books. Omnivore Books is a store and shop featuring new, antiquarian, and collectible books on food and drink. Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food. They offer everything from 19th Century agricultural guides to how to start a kitchen garden in a 21st Century apartment. They also host numerous events featuring chefs and authors talking about their passions. Tune in as guest host Briana Kurtz chats with Celia about the mission of Omnivore, their collection and some of her favorite food books. This program was brought to you by Rolling Press. “It’s been a real challenge figuring out how to sell books in this digital era.” [05:00] “I’m constantly trying to groom new collectors. One of the best parts of this job is trying to sell books to chefs that really appreciate them.” [12:00] “Blogs have helped a lot of authors get published. Publishers are looking for people that already have a platform and following.” [17:00] –Celia Sack on Eat Your Words