Podcasts about short stack editions

Kristin and Molly speak with Susan Spungen, food stylist, recipe developer, author and founding food editor at Martha Stewart Living, about her new cookbook and its unique photography method. Susan discusses her career path, how she pairs visual inspiration with recipe development and the diaristic tone she created for her latest book, Veg Forward. She describes the process of shooting the book alone with her iPhone and why she wanted to create a vegetable (not vegetarian) book for everyone.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella Mentions Susan SpungenWebsiteInstagramTwitterSubstack The Art of Making the Basil BlushSusan's Kale Salad on Epicurious The Cuisine of the Sun: Classic Recipes from Nice and Provence, by Mireille JohnstonThe Cuisine of the Rose: Classic French Cooking from Burgundy and Lyonnais, by Mireille JohnstonParty Food: 2017What's a Hostess To Do?Strawberries, Short Stack Editions, 2013Recipes: A Collection for the Modern CookMartha Stewart's Hors d'Oeuvres Handbook: Potter, 1999 Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showVeg Forward by Susan SpungenOpen Kitchen by Susan SpungenCooking with Mushrooms by Andrea Gentl

Kate and Kristin talk with Nick Fauchald, founding editor of Tasting Table, creator of Short Stack Editions and the co-author of many cookbooks. Nick shares his career path, love for the design and tangible artistry of cookbooks and how some of his projects came together. He describes how he chooses his work, the ups and downs of self publishing and the importance of role definitions within a project. Finally, he shares tips, advice and self reflecting questions for anyone thinking of self publishing a cookbook. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsNick FauchaldInstagramTasting TableDovetailShort Stack EditionsGavin KaysenAt Home by Gavin KaysenUprintingScout BooksModernist CuisineLior Lev Sercarz / La Boîte BooksAlinea by Grant AchatzThe Aviary Cocktail Book by Grant Achatz Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDeath & Co: Modern Classic CocktailsCocktail Codex: Fundamentals, Formulas, EvolutionsDeath & Co Welcome HomeThe Short Stack Cookbook by Kaitlyn Goalen and Nick FauchaldUnforgettable by Emily Kaiser Thelin

TTB 159: Cheese, Wine, and Bread with Katie Quinn Katie Quinn is a video creator, podcast host, and cookbook author. She thinks there is a story to be told everywhere and she believes that food connects people. Every week she posts food & travel videos to her YouTube Channel, QKatie. Her slogan is Keep It Quirky because she thinks life, both in the kitchen and out of it, is more enjoyable if you don't take yourself too seriously. You may have caught her on NBC's Today Show, as a contestant on the Food Network's 'Chopped' or as a judge on 'Beat Bobby Flay.' She attended Le Cordon Bleu culinary school in Paris and is the author of "Cheese, Wine, and Bread," published by HarperCollins William Morrow Imprint, and the "Avocados" cookbook, published by Short Stack Editions. She co-hosts the Food52 Podcast Network show "Either Side Eaters." Before starting the QKatie brand, she worked for NBC, Serious Eats, and as a VJ for NowThis News. Learn More About Our Guest: Order her book https://www.amazon.it/Cheese-Wine-Bread-Discovering-Fermentation/dp/0062984535/ (Cheese, Wine, and Bread) http://www.katie-quinn.com/ (www.katie-quinn.com) https://www.instagram.com/qkatie (@qkatie) Youtube: https://www.youtube.com/user/TheQKatie (https://www.youtube.com/user/TheQKatie) The Travelers Blueprint is more than just a podcast with consulting services that allow you to Become Your Own Travel Agent! Take a moment to rate us! Screenshot your review, email us the screenshot with your name and address and we will send you a FREE travel sticker! TheTravelersBlueprint@gmail.com FREE Travel Cheat Sheet! Just sign up for all the latest TTB news and guest information at http://www.thetravelersblueprint@gmail.com (www.thetravelersblueprint.com) For Travel Consulting Services w/ Bob: https://thetravelersblueprint.com/travel-consulting (https://thetravelersblueprint.com/travel-consulting) Our Private Community on Facebook is a great way to have your travel questions be heard and speak directly to us. Join here: https://www.facebook.com/groups/260677938112800 (The Travelers Blueprint Community) For less than a cup of coffee you can be a major supporter of our time and efforts in producing this podcast. Please consider becoming a Patron by signing up here: https://www.patreon.com/join/thetravelersblueprint (https://www.patreon.com/join/thetravelersblueprint) Follow Us on Social Media: https://www.instagram.com/the_travelers_blueprint/ (Instagram) - https://www.facebook.com/TheTravelersBlueprint18/ (Facebook) - https://twitter.com/ttblueprint?lang=en (Twitter) - https://www.youtube.com/channel/UCyB8gPEriEPYP92Q1DHHkbg (YouTube) This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes that will delight and impress with less effort. From simple starters such as Burrata with Pickled Cherries and centerpieces such as Kale and Prosciutto-Wrapped Chicken, to desserts such as Chamomile Flan, the dishes are seasonal classics with a twist. Her meals are vegetable-forward and always appealing. Filled with practical tips and Susan's “get-ahead” cooking philosophy that ensures streamlined, stress-free preparation, this cookbook encourages readers to open their kitchens to new flavors, menus, and guests. SUSAN SPUNGEN is a cook, food stylist, recipe developer, and author. She was the food editor at Martha Stewart Living from its founding in 1991 to 2003. She was the culinary consultant and food stylist on the feature films Julie & Julia, It's Complicated, and Eat Pray Love. She is the author of Recipes: A Collection for the Modern Cook, What's a Hostess to Do?, and Short Stack Editions' Strawberries. She also co-authored Martha Stewart's Hors d'Oeuvres Handbook, which was a bestseller. She lives in New York City and East Hampton, New York. susanspungen.com / facebook: susanspungen1 / instaram: susanspungen --- Support this podcast: https://anchor.fm/steve-richards/support

Episode Highlights How Meredith and Tia, 2 white women, got involved in anti-racism work in their local neighborhood How Neighbors Against White Supremacy started The difference between organizing around relationships vs. crisis mode Challenges and success in their organizing work against racism NAWS (Neighbors Against White Supremacy): NAWS organizes white people in Central Queens to challenge white supremacy and anti-Black racism in ourselves and our communities. NAWS Facebook Carribean Equity Project Meredith Reitman is a qualitative and quantitative researcher who specializes in exploring how race operates within workplaces. As an academic, she studied how racial belonging influences the experiences of men in the IT workplace. In her current role, she continues to use the framework of critical race theory to place racism as commonplace within systems, to reveal meritocracy as a myth, to explore race as embedded within multiple oppressions, and to promote storytelling by people of color as necessary. Her clients are any organizations interested in examining how racial power dynamics are at play within 1) recruitment, hiring, and vendor selection, 2) belonging, retention and culture, and 3) evaluation, pay and promotion. She currently co-leads Neighbors Against White Supremacy (NAWS) Central Queens, an affiliate of Showing Up for Racial Justice. She lives in Kew Gardens with her husband, dog and two cats but don't tell the coop board. Tia Keenan is a New York City-based writer, cheese specialist, cook, stylist, and community organizer. She writes the “Cheese Wisely” column for the Wall Street Journal and is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016), Short Stack Chèvre (Short Stack Editions, 2018) and Melt, Stretch, & Sizzle: The Art of Cooking Cheese (Rizzoli, 2018). Keenan co-leads Neighbors Against White Supremacy (NAWS) Central Queens, which organizes white people in Queens to challenge white supremacy in themselves and their communities through reparations and resource redistribution. Keenan lives in a "movement house" in Queens with her husband, son, dog, small flock of backyard chickens, and rotating cast of visiting cooks, organizers, artists, and refugees.

On this episode we have the marvelous Beth Lipton. She shares her story on the confusion of the diet industry, what led her to taking control of her nutrition, and how we can better find what works for us individually.  Beth Lipton is a natural-foods chef, food/wellness writer and cookbook author, specializing in healthy recipes that are delicious, crowd-pleasing, accessible and fun. She was the food director at Health and All You magazines at Time Inc. and is now a contributing editor for Clean Plates. Beth has written two cookbooks, Peaches (a Short Stack Editions book) and You Made That Dessert?, and her recipes and writing also have appeared in Clean Eating, Paleo magazine, Cooking Light, Time, Travel + Leisure, Epicurious, and Furthermore. She's the resident chef at the Middleberg Nutrition wellness practice in New York, where she develops recipes for and teaches cooking to clients with various dietary restrictions and preferences. Beth completed the chef-training program at Natural Gourmet Institute and has a BA in journalism from the University of Southern California. Connect with Beth: Website|BethLipton.com Instagram| @CookiePie0402 Twitter| @CookiePie0402   You can connect with us at: Website| http://hiddenhealthmedia.com/   Instagram| Jessie: https://www.instagram.com/jessiemegrelishvili/  Ruben: https://www.instagram.com/rubenrezz/   Facebook| https://www.facebook.com/hiddenhealthmedia    Check out the latest blog at:  http://hiddenhealthmedia.com/blog/ 

Today's guest is Tia Keenan, a cook, writer, and cheese specialist who spent a decade working in New York City restaurants. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style Attitude, which came out in 2016, and recently her Chevre Short Stack Editions cookbook was published featuring recipes and stories about chevre cheese. She is currently working on another cookbook titled Melt, Stretch, & Sizzle: The Art of Cooking Cheese, which will be released in the Fall. A Hungry Society is powered by Simplecast

On today's show Diane interviews Tia Keenan, New York City–based cook, cheese specialist, writer and activist. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016) and the forth-coming cookbook Melt, Stretch & Sizzle: The Art of Cooking Cheese (Rizzoli, fall 2018). Cutting the Curd is powered by Simplecast

Episode 8: Chickpea Shawarma Flatbread, General Tso's Tofu, and Giant Lima Beans with Stewed Tomatoes and Oregano Pesto Vegetarian food is in the mainstream for a host of reasons. Whether you are trying out a Meatless Monday or want to get more vegetables in your diet, the three recipes we tried this week deliver on flavor in spades. This week we cooked... General Tso’s Tofu: The Almond Eater The Dinner Sisters reach back to their high school vegetarian days with this version of a Chinese American take out. Crispy tofu is stir fried in a tangy orange sauce for dinner that could be part of your regular rotation. Tips: Pressing tofu is as easy as putting it between two plates, placing a can on top and letting it sit for a half hour. But there are many other methods- check out this guide from Urban Vegan for several useful methods: How to Press and Drain Tofu. Try a some steamed broccoli on the side to round out the meal. The sauce was also delicious on chicken- cube and pan sear a couple chicken breasts. Make the sauce and then add chicken and simmer until warmed through. Giant Lima Beans with Stewed Tomatoes and Oregano Pesto: Food and Wine Lima beans are baked with stewed tomatoes and feta cheese only to be topped with toasted breadcrumbs and pesto. Good enough for a dinner party but also goes over with the kids in the family. Check out the tips for cutting down on some of the work if you’re pressed for time. Tips: Consider using a good jarred tomato sauce- something chunky and low sugar if you can find it- and use that instead simmering tomatoes for 45 minutes. Use your pressure cooker/Instant Pot to take lima beans from dry to cooked in a lot less time. Making the pesto is fun but ultimately if you can find a good, fresh pesto at your market...that works just as well. Rancho Gordo is our source for the most delicious beans out there. No ad- we just like them that much. Find them here: Rancho Gordo New World Specialty Foods. Look for the Christmas Limas. We think they are especially pretty. Chickpea Shawarma Flatbread- Vegetarian Adventures The warm spices of shawarma are perfect for hearty chickpeas in a weeknight dinner that comes together easily. Tips: Try roasting your chickpeas in a hot oven- 400 degrees for 20-30 minutes for a crispier, chewier result. Sauteeing the chickpeas for 5 minutes with the spices is also good, but the texture is softer. Both ways are delicious. If you’re ambitious, homemade pita is a fun at-home bread. See the Smorgasbord for a new recipe. From the Smorgäsbȯrd: This week Kate baked Yogurt Pita's from Molly Yeh's Short Stack book, Yogurt. These pint-sized cookbooks explore a singular ingredient with one author. Short Stack editions range from titles like: Butter, Peanuts, Avocado and Brown Sugar. WIth over 30 editions, you're bound to find your favorite ingredient or one you'd like to get to know better. Browse through or buy their books here: Short Stack Editions. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

We check in with Rebecca Masson, one of Houston’s most celebrated pastry chefs and founder of Fluff Bake Bar, to hear how she’s doing and what we can do to help her city. Also stopping by is Katie Quinn, the YouTube personality known as QKatie. and author of the Short Stack Editions cookbook on avocados. Ashley Stanley will join us as well. She’s the founder of Lovin’ Spoonfuls, an organization that has rescued more than 7 million pounds of food and distributed it to Boston-area homeless shelters, food pantries, and soup kitchens.

On today's episode of THE FOOD SEEN, Dawn Perry has long been creating menus, and trends, as a recipe developer, and all around food stylista. From food editor at Martha Stewart's Everyday Food and Bon Appétit, to driving culinary content at Marley Spoon's meal kit delivery service, to the food director at Real Simple, Perry is able to wrap her head around the many expressions of a single ingredient, taking careful consideration and culinary know-how, to compose something both complex, and approachable. Her latest project, Short Stack Editions: Cucumber, illustrates just that; Perry takes the humble gourd and shows its scope as Cucumber-Celery Agua Fresca, Spicy Cucumbers with Beef & Black Vinegar, Butter- Baked Cucumbers, Cucumber Panzanella with Horseradish & Mint, Grilled Cucumber Guacamole, and Cucumber & Honeydew Paletas. You'll never look at an ordinary cucumber the same again!

About Beth Lipton: Beth is a food writer, recipe developer and health coach. She has been a food editor at national magazines for the past 12 years, the last 3 at Health Magazine. Beth has authored 2 cookbooks: Peaches by Short Stack Editions and You Made That Dessert?. As a health coach and founder of Strive/Nourish/Play, she works with clients one-on-one and in groups to help them reach and exceed their health goals. She also gives private cooking classes. Beth graduated from the chef's training program at Natural Gourmet Institute and from the health coach training program at the Institute for Integrative Nutrition. She loves doing anything active and this year celebrates 30 years as a runner. Beth is also a dedicated Vedic meditator. She lives in Brooklyn with her husband and daughter. Please send us comments, feedback or requests for future guests to community@emeals.com OR you may send via Twitter @eMeals using the hashtag #AskEmeals. Click HERE for more information on eMeals and our meal plans.

On today's episode of THE FOOD SEEN, former pastry chef and Momofuku milk maid, Alison Roman, brought her creative talents to the test kitchens of Bon Appétit, nurturing her innate ability for developing stunning beautiful (and delicious) recipes, eventually becoming Senior Food Editor. Following a Short Stack Editions about Lemons (with a lemon coconut tea cake that's a must add to anyone's repertoire), and time working for BuzzFeed Food, Alison is now writing her first, of two, cookbooks; DINING IN, is due out in Fall 2017. Until then, at least we have boozy popsicles to tide us over, via Alison's appearance on Rachael Ray (video). Spicy Grapefruit Margarita Pops anyone?

On today's episode of THE FOOD SEEN, we tap Casey Elsass and his New Hampshire roots, to bring us into maple season and plenty of Sugar on Snow Suppers. Casey is the founder of Bushwick Kitchen, née Mixed Made, producer of Trees Knees Mountain Maple (Cinnamon & Spicy versions too). He's recently authored the latest Short Stack Editions: Maple Syrup, and wants you know, if it starts with “Log”, “Aunt” or “Mrs.”, it's not real maple. From trees in the Catskills Mountains, Casey will convert maple skeptics like maples cover starch into sugar, especially with recipes like Maple & Root Beer Baked Beans, Poutine with Spicy Maple Bacon, and Potato Doughnuts with Maple Glaze, all which celebrate New England (and Québécois) regional classics. Globally inspired dishes like Guinness Scones with Maple-Whiskey Butter and Maple Miso Wings which make you believe maple isn't just for pancakes anymore.

Epigraph For our inaugural episode, we took the #SEABookstoreDay Challenge on Independent Bookstore Day and visited 17 bookstores in/around Seattle, WA. So, without further ado, we are pleased to present you with Drunk Booksellers Episode 1: #SEABookstoreDay!   Bitches in Bookshops Our brilliant theme music, Bitches in Bookshops, comes to us with permission from Annabelle Quezada. The video is pure genius. B*tches in Bookshops (a Jay Z-Kanye West parody) from Annabelle Quezada on Vimeo. Performed by La Shea Delaney (@lashea_delaney) & Annabelle Quezada (@annabelleqv).  Director / Producer / Songwriter - Annabelle Quezada Director of Photography / Editor - Eliav Mintz Song Recorded / Mixed by - Stephen Galgano Introduction In Which Emma and Kim Explain What the Hell This Podcast Is, What They Are Currently Reading, And Make a Rather Tasty Beverage Out of Items Scavenged From Kim’s Nearly-Empty Fridge [3:15] Dare Me by Megan Abbott Also mentioned: The Fever by Megan Abbott [3:53] The Gospel of Loki by Joanne M. Harris Also mentioned: Chocolat by Joanne M. Harris, Zombies, Run, The Avengers [5:08] Sisters of the Revolution: A Feminist Speculative Fiction Anthology edited by Ann and Jeff VanderMeer [6:10] Land of Love and Drowning by Tiphanie Yanique [7:04] Why We Buy: The Science of Shopping by Paco Underhill [7:24] Shiver by Maggie Stiefvater Chapter I In Which Our Heroes Begin Their Epic Quest for #SEABookstoreDay, Traversing Land and Water to Visit the First Five Stores [11:40] Liberty Bay Books, Poulsbo Suzanne Droppert recommends Station Eleven by Emily St John Mandel [13:15] Eagle Harbor Book Company, Bainbridge Island René Kirkpatrick recommends The Martian by Andy Weir [14:55] Seattle Mystery Bookshop, Pioneer Square Fran Fuller recommends The Coldest Girl in Coldtown by Holly Black Also mentioned: The Darkest Part of the Forest by Holly Black, The Chronology of Water by Lidia Yuknavitch [16:50] Fantagraphics Bookstore & Gallery, Georgetown Larry Reed recommends Black River by Josh Simmons [19:03] Queen Anne Book Company, Queen Anne Wendy Wieking recommends Bettyville: A Memoir by George Hodgman Chapter II In Which Our Heroes Continue to Circumnavigate Seattle, Discover Booze in a Globe, and Meet #TeamSasquatch [21:18] Island Books, Mercer Island Roger Page recommends Grandma Gatewood's Walk: The Inspiring Story of the Woman Who Saved the Appalachian Trail by Ben Montgomery [23:53] Parkplace Books, Kirkland Rebecca Willow recommends Snow Hunters by Paul Yoon [25:28] Bonus Sasquatch Sighting! Haley Stocking, Publicist at Sasquatch Books, recommends Little Kunoichi, The Ninja Girl by Sanae Ishida Also mentioned: Book Lust by Nancy Pearl, Larry Gets Lost, Elliott the Otter: The Totally Untrue Story of Elliott, Boss of the Bay by John Skewes Check out #TeamSasquatch’s Independent Bookstore Day Storify, tracking their shenanigans throughout the day. HOW DID WE MISS THE MIMOSAS AT LIBERTY BAY? [26:53] Third Place Books, Lake Forest Park Robert Sindelar recommends Barefoot Dogs by Antonio Ruiz-Camacho [28:44] Edmonds Bookshop, Edmonds Mary Kay Sneeringer recommends The Painter by Peter Heller Also mentioned: Seattle Reads Also mentioned: My Body is a Book of Rules by Elissa Washuta [31:14] Book Larder, Fremont Lara Hamilton recommends A Modern Way to Eat by Anna Jones Also mentioned: Short Stack Editions [32:40] Open Books: A Poem Emporium, Wallingford John W. Marshall recommends Sorrow Arrow by Emily Kendal Frey Chapter III In Which Our Exhausted Heroes Make Brick Music, Drink a Well-Deserved Beer, and Are Crowned Indie Bookstore Champs [36:26] University Bookstore, U District Brad Craft recommends How I Shed My Skin: Unlearning the Racist Lessons of a Southern Childhood by Jim Grimsley Also mentioned: Serial Doodler by Brad Craft [37:22] Mockingbird Books, Greenlake Jesse Miller recommends El Deafo by Cece Bell Also mentioned: The Glass Sentence by S. E. Grove, Roller Girl by Victoria Jamieson [39:26] The Secret Garden Bookshop, Ballard Kelsey recommends The Gigantic Beard That Was Evil by Stephen Collins Also mentioned: Ms. Marvel Vol 2: Generation Why by G Willow Wilson [42:30] Phinney Books, Phinney Ridge Tom Nissley recommends Fierce Attachments by Vivian Gornick Also mentioned: The Odd Woman and the City by Vivian Gornick, Phinney by Post [45:30] Third Place Books, Ravenna Alex recommends Butterflies in November by Auour Ava Olafsdottir Also mentioned: Cloud Atlas by David Mitchell [48:32] The Elliott Bay Book Company, Capitol Hill Kenny Coble recommends Never Let Me Go by Kazuo Ishiguro Also mentioned: My Ideal Bookshelf by Jane Mount Epilogue In Which the Drunk Booksellers Go Out Dancing, Visit More Bookstores, Befriend Cats, And Realize They Forgot About Kenny Bonus bookstores! Phoenix Comics & Games, Twice Sold Tales Also mentioned: Palimpsest by Catherynne Valente Endnotes Corrections & Clarifications - Small Beer Press is Kelly Link’s press, not her publisher (though Small Beer Press was the original publisher of Stranger Things Happen and Magic for Beginners, which means Emma now has a new quest to find a Small Beer Press edition of Magic for Beginners). - Maggie Stiefvater’s last name is pronounced Steve-Otter. Proof: - We mentioned a Tomb Raider display on multiple occasions. The display is actually for the TombQuest series by Michael Northrop, rather than the Tomb Raider video game & movie franchise. Here’s a picture from The Secret Garden Bookshop: As opposed to:

On today's THE FOOD SEEN, Michael Harlan Turkell welcomes the best in small-format publishing, Short Stack Editions. These handmade, single-subject cookbooks are written by top culinary talents such as Susan Spungen (Strawberries), Ian Knauer (Eggs), and Soa Davis (Tomatoes). The brainchild of Nick Fauchald, a Brooklyn-based writer, editor and now publisher, from his years of work in print and digital media. Short Stack's editor, Kaitlyn Goalen, joins us in studio, after weeks of hand stitching and envelope stuffing, to celebrate the release of these collectible first editions. Thanks to our sponsor, Whole Foods. “We're not choosing what to eat for dinner based on a name or country… Now, we're in an ingredient-driven food culture.” [8:15] — Nick Fauchald on THE FOOD SEEN “Without the photographs, you really need to describe the recipe well so the reader's know what to do and how the final product should look.” [24:40] — Susan Spungen on THE FOOD SEEN