Podcast appearances and mentions of paula wolfert

Molly, Andrea, Kristin and Kate answer listener questions about recipe attribution, testing and self-publishing. The hosts reflect on the episodes and topics that have stuck with them during this first year of podcasting and share what they are looking forward to in 2023. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsKristin's Cookbook Proposal BootcampFood52 Forum@wildfolklore on InstagramEpisode 29: Finding Your Voice with Tori RitchiePre-order Italian Wine by Kate Leahy Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showLavash by Kate LeahyUnforgettable: The Bold Flavors of Paula Wolfert's Renegade LifeEver-Green Vietnamese by Andrea Nguyen

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

"A handful of couscous is better than Mecca and all its dust." So says a famous Moroccan proverb about almsgiving. The maxim cannot be tossed off as mere chauvinism about the tiny balls of dough that are Morocco's national dish. You don't have to be from Africa to appreciate couscous. The late Craig Claiborne, for example, called it one of the dozen greatest dishes in the world. Paula Wolfert, who 30 years ago wrote what is still, in my judgment, the definitive treatise on the subject, claimed that couscous can be compared without exaggeration to such great specialties as Japanese sukiyaki, Peking duck, bouillabaisse, and paella Valenciana and called it the "crowning achievement" of Moroccan cuisine. It is to Morocco what pasta is to Italy. Now perhaps you've tried couscous, soaking the granules in water for 5 minutes and then fluffing them with a fork as the instructions on the box typically direct, and wondered what all the fuss is about. I felt the same way until a recent visit to

This week, we're excited to welcome Emily Kaiser Thelin to SALT + SPINE, the podcast on stories behind cookbooks.Thelin is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, a culinary biography of renowned cookbook author Paula Wolfert, featuring more than 50 recipes.PURCHASE THE COOKBOOK: BookshopWolfert, who spent five decades writing about food and producing nine groundbreaking and hugely influential cookbooks, is credited for introducing couscous, preserved lemons, chicken tagine and countless other Mediterranean ingredients and recipes to American home cooks. In recent years, Paula’s relationship with food has taken on new meaning, as she adapts to living with Alzheimer’s.“There’s a real craving now for cookbooks and life stories of real weight and [Paula’s] story is so renegade, and she’s such a self-made woman. I think it resonates on a lot of levels.”Emily’s deep friendship with Paula was the framework for this truly unforgettable work, a deep dive into the story of Paula Wolfert’s life, the global cuisines she so lovingly and expertly adopted, and the lessons we can learn from her renegade life. From more than 50 interviews with Paula—as well as with those who she influenced, from Alice Waters and Thomas Keller to Diana Kennedy and Jacques Pépin—the cookbook and biography came together via crowdfunding on Kickstarter, and was photographed by Eric Wolfinger and edited by Andrea Nguyen.We sat down with Emily at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Unforgettable.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 // Food52Her Memory Fading, Paula Wolfert Fights Back With Food, by Kim Severson // New York TimesPaula Wolfert on Her Inspiring New Biography-Cookbook, by Elyssa Goldberg // Bon AppetitFrom the Vault with Celia Sack: Get full access to Salt + Spine at saltandspine.substack.com/subscribe

'I'm making fun of Mary' Stefan Sagmeister, The Gist, Susan Orlean, Tig Notaro, Jonathan Richman, Helen Eaton, George Winston, Portland Cello Project feat. Lizzy Ellison & Patti King, Joni Mitchell, Lynne Truss, Paula Wolfert, Arthur Alexander, 4 Stickman, Case Lang Viers, Barack Obama, Julia Galef, Ian Dury & The Blockheads, The Renegades, Patsy Cline, Brian Eno, Maggie Bjorklund, Ingrid Thorburn, Steel Impressions, Bedouine.

What can I do? That was the question posed to us by Food Programme listener Angie Roberts who cares for her mother Clara. Clara, like 850 thousand others in the UK, has dementia, and meal times were making her anxious. 9 months on from our last edition on food and dementia, Sheila Dillon hears from people living with dementia to see how food figures in their lives. She catches up with dementia entrepreneur James Ashwell, founder of Unforgettable.org and hears how he has made gadgets to make eating and drinking easier, available on the high street. Sheila also hears again from award winning food writer Paula Wolfert and her biographer and friend Emily Kaiser Thelin, and their work together on a book telling Paula's life story. From documenting Morocco and its cuisine in the 1970s, to the changes Paula has made to her diet to try to ameliorate her disease. Sheila speaks to Professor of nutritional medicine, Margaret Rayman and nutritional epidemiologist Dr Martha Clare Morris, on the latest research into the connections between what we eat and whether or not we develop dementia. Presented by Sheila Dillon Produced by Clare Salisbury This programme is an update of the edition 'Diet & Dementia' from October 2016 which recently won 'Radio Programme of the Year' at the Fortnum & Mason food and drink awards. Photo credit: William Bayer.

Deb Dugan, CEO of (RED), the organization founded by Bono and Bobby Shriver to fight AIDS in Africa, has overseen some of the most original and powerful charity marketing campaigns from the brand new Eat (RED) Film Fest to turning restaurants "red" for a month. On this episode of Speaking Broadly, Dugan talks about inspirations from her trips to Africa as well as her past jobs in music and publishing. Also on this episode, author Emily Kaiser Thelin describes the memorable journey of working on Unforgettable, the biography of culinary adventurer and Alzheimer's advocate Paula Wolfert.

Journalist Corby Kummer on the best cup of coffee, horsemeat, Paula Wolfert, and the state of modern food writing.

For the 850 thousand families in the UK living with dementia, the simple daily practise of eating a meal can escalate into a dreaded challenge. Spurred on by a listener's personal experience, Sheila Dillon meets people living with dementia to ask how their relationship with food has changed. American food writer Paula Wolfert has written award winning books on the food of the Mediterranean. In 2012, she was diagnosed with a form of dementia and after careful research she transformed her daily diet. As Paula prepares to release what will be her final book, Sheila speaks to her about what food means now. Sheila also meets James Ashwell, a young entrepreneur whose online business venture was inspired by caring for his mother who loved to cook. Sheila hears from Professor Margaret Rayman, who heads the nutritional medicine course at the University of Surrey. Her book 'Healthy Eating to Reduce the Risk of Dementia' draws on hundreds of academic papers into nutrition and the brain. And in an area which still requires so much research, Sheila speaks to an American academic embarking on what could be the 'gold standard' study into how what we eat affects the development of dementia. Presented by Sheila Dillon Produced by Clare Salisbury Photo credit: Alison van Diggelen.

HMDWL 84! Tonight we love schwag, tagless t-shirts and undergarments, and Muhammara. Muhammara (Red Pepper Dip with Walnuts and Pomegranate) Source: adapted from Paula Wolfert’s The Cooking of the Eastern Mediterranean Yield: 3 cups 2 1/2 lbs. red bell peppers 1-2 small hot chilis, or 1/4 tsp cayenne pepper 1 1/2 cups walnuts 1 tablespoon […]

A federal bank examiner gone astray, Andrea Nguyen is living out her dream of writing impactful books, telling stories through food, and teaching others how to cook well. Named one the 100 Greatest Home Cooks of All Time by Epicurious, she has written six acclaimed cookbooks that have garnered multiple award nominations. In 2018, Andrea's The Pho Cookbook received a prestigious James Beard Foundation Award and Unforgettable, the biography cookbook about Paula Wolfert that she edited, won a 2018 International Association of Culinary Professionals award. Her sixth cookbook, Vietnamese Food Any Day, was spotlighted by the New York Times, Bon Appetit, Eater and many others as one of the best cookbooks of 2019. A new Vietnamese cookbook will be released in 2023. Andrea's work has appeared in publications such as the New York Times, Washington Post, Wall Street Journal, Los Angeles Times, Bon Appetit, EatingWell, Lucky Peach and Better Homes and Gardens. She serves as a contributing editor of Food and Wine and vice chair of the advisory board of the Southern Foodways Alliance. The History Channel's Families that Fed America featured her in a pilot episode. She is a regular guest on the Splendid Table, Milk Street Radio, among other podcast and radio programs. She publishes Vietworldkitchen.com, a major hub for Asian cooking, and maintains a robust social media presence. Twitter: @aqnguyen Instagram: andreanguyen88 Website: Vietworldkitchen.com Support this podcast at — https://redcircle.com/the-vietnamese-with-kenneth-nguyen/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy