Episode 166: James Park

This week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.

James is a seasoned recipe developer and food writer who has been published in outlets including Eater, Food52, BuzzFeed, and Chowhound. After moving from Korea to the American South when he was 13, James began to navigate two cultural identities and continued to turn to food as a medium.

And unless you’ve been living under a rock, you know chili crisp has been having a ~moment~ in the United States. While the condiment has become trendy in the US, its roots are deep in Asia and became a more steady consumer product when Lao Gan Ma began producing containers of chile crisp in China’s Guizhou province in the late 1990s. A slew of American brands have emerged with chili crisps and chili crisp-inspired products, with Cathy Erway chronicling the “cult of spicy chile crisp” for TASTE. Just this month, David Chang’s Momofuku brand drove chili crisp headlines after going after (and then backing off) companies using their trademarked term “chili crunch.”

So when James went to write his first cookbook and narrowed his focus on chili crisp, it was in sync with the zeitgeist. Though he considers himself an “unofficial chili crisp ambassador,” James didn’t discover the condiment until later in life, which allowed him to see how he could incorporate it into recipes in creative and unexpected ways.

“Chili crisp opened the door of connections with other Asian cultures for me,” James writes in Chili Crisp. “The more I tasted chili crisp, the more I appreciated it and was proud to be a part of it. It even became my pickup line when making new friends. Do you know about chili crisp? Do you like chili crisp? What's your favorite way of enjoying it? Do you want to try my chili crisp?”

In Chili Crisp, James presents recipes like:

* Kimchi Quesadilla with Chili Crisp

* Savory Morning Oats with Jammy Eggs and Pork Floss

* Chili Crisp Bucatini Carbonara

* Beef Short Ribs Ragu

* Fiery Spaghetti and Meatballs

* Chili Crisp Biscuits with Honey-Butter Glaze

* Chili Crisp Ice Cream Two Ways

* And more!

We’ve got a great chat with James—and of course, we put him to the test in our signature culinary game! Find this episode anywhere you podcast.

Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park

If you already love chili crisp, this book is for you. If you're new to it, this book is for you. With more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey.

Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar.

Well, hello there! It’s been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What’s in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won’t find anywhere else. But there’s more brewing. Big stuff! I can’t spill all the beans yet—but stay tuned for a cookbook lover’s dream, coming this summer. Woo!

I hope your 2024 is off to an excellent start. Can you believe we’re already six weeks in? I blinked and it’s Valentine’s Day. And now, I’m so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine.

By the way… It’s a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too.

Before we get to this episode…

🎧 What I’m Listening To

* Absolutely loving this new mini-series from Sohla El-Waylly and Ham El-Waylly in collaboration with The Sporkful team. Episode 1 starts with murder and ends with tamale-inspired soup. Start at the beginning. (Psst, stay tuned for my chat with Sohla soon, too!)

📖 What I’m Reading

* Lots of (very, very deserved) love for The Zuni Cafe Cookbook lately in Eater and TASTE. If you write about TZCC, I will read it.

* I just finished Less and, whew, adored it. I’m late to the party, and it sat on my shelf for several years. But I picked it up recently and couldn’t put it down. I also just finished the behemoth Wellness by Nathan Hill (who’s both an alum of my university and of my college newspaper!) Loved his first novel, The Nix, and Wellness was just as captivating and satisfying.

Episode 165: The State of California Cuisine with Reem Assil, Tanya Holland & Sara Calvosa Olson

Alright, we’ve got some fun conversations in store this season, and we’re starting by letting you into one of our recent, incredible live events. A hearty crowd joined us in the fall at the stunning Mill Valley Public Library, nestled in a great forest of California redwoods, for a chat we called “The State of California Cuisine.”

A lofty title, I know! But we knew just who could bring the modern, representative views of what’s happening in Cali cuisine today: our friends Sara Calvosa Olson, Tanya Holland, and Reem Assil.

* Sara is a Karuk home cook whose first cookbook, Chími Nu’am: Native California Foodways for the Contemporary Kitchen, “reimagines some of the oldest foods in California for home cooks today.” Think: acorn crepes, blackberry braised smoked salmon, wild boar pozole, peppernut mole chicken. Sara bills the book as an “accessible entry for people beginning their journey toward a decolonized diet.”

* Tanya is the award-winning chef and restauranteur behind Oakland’s beloved Brown Sugar Kitchen (no current brick & mortar location), and a well-known culinary personality. Today, the “Top Chef” alumna chairs the James Beard Foundation’s Awards Committee (and sits on the foundation’s Board of Trustees). Her third cookbook, Tanya Holland's California Soul: Recipes from a Culinary Journey West, showcases 80 seasonal recipes rooted in the “key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food.” Alongside recipes, Tanya shares stories of Black Californian food-makers, from farmers to coffee roasters.

* Reem is a Palestinian-Syrian chef-activist based in Oakland, CA, who spent a decade as a labor and community organizer before turning to restaurants and opening Reem’s California. Reem brings her social justice lens to the restaurant industry, pushing for more just economic and labor practices. The La Cocina alumna’s debut cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora, “shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast.”

We’ve got a great chat with a lively, engaged live audience. And of course, with these three incredible cooks in one room, we had to put them all to the test in our signature culinary game! Enjoy.

We 💚 local bookstores. Pick up your copy of these books via Bookshop:

Coming up this week: Paid subscribers to Salt + Spine will receive three recipes from this week’s featured books:

Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.

This Week’s New Cookbook Releases

Catching up with 2024 books here, so these include January releases, too!

* Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson

* The Farm Table by Julius Roberts

* Cool Food: Erasing Your Carbon Footprint One Bite at a Time by Robert Downey Jr. and Thomas Kostigen

* 5 Ingredients Mediterranean: Simple Incredible Food by Jamie Oliver

* Eat More Plants: A Chef’s Journal by Daniel Humm

* 15 Minute Meals: Truly Quick Recipes that Don’t Taste Like Shortcuts by Ali Rosen

* Come Hungry: Salads, Meals, and Sweets for People Who Live to Eat by Melissa Ben-Ishay

* Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kate Ashmore

* The Complete Beans and Grains Cookbook: A Comprehensive Guide with 400+ Recipes by America's Test Kitchen

* Après Ski: 100 Cozy Drinks to Warm Up Your Winter by Cider Mill Press

Episode 157: Noah Galuten

In this week’s episode, Noah and I discuss:

* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),

* How he fell into opening up new locations of Bludso’s BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul … and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,

* The pandemic-inspired “Don’t Panic Pantry” video series, which went onto become the concept for his first solo cookbook,

* And the chef’s favorite pantry staples, including dried seaweed.

Plus, as always, we put Noah to the test in our signature culinary game.

The Don’t Panic Pantry Cookbook by Noah Galuten

As the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.

Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.

We 💚 local bookstores. Pick up your copy of Noah’s The Don’t Panic Pantry Cookbook here.

This week, paid subscribers will receive a recipe for Noah’s Vegan Minestrone with Miso Pesto, his riff on Soupe au Pistou, the “French classic in which a usually mild broth gets livened up at the very end with a dollop of pistou (French pesto) placed onto each bowl.”

Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.

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.

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Daniel Leader is the author of Living Bread: Tradition and Innovation in Artisan Bread Making. In the 1980s, he left Manhattan to open his bakery, Bread Alone, in Hudson Valley and his first book, Bread Alone, won the IACP award for best baking book in 1994.

**Featured recipes available on saltandspine.com.

Full episode notes coming soon.

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Full show notes coming soon.

New York Times, "Would You Write a Cookbook for Next to Nothing" by Priya Krishna

Music in today's episode:

• "Bad Flower," Bisou
• "If I Had Money, I Would Have Money," The Basic Income Earth Network

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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.

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Today, we're excited to welcome ALICE FEIRING 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.

Alice Feiring is the James Beard-winning author of seven books on wine, including her latest, Natural Wine for the People: What It Is, Where to Find It, How to Love It. She has been the leading voice of natural wine for nearly two decades. She is the creator of The Feiring Line, the world's first independent natural wine newsletter. 

In today's show, we talk with Alice about the history of natural wine and the current natural wine movement, about how she's used her powerful voice to challenge and change a male-dominated industry, and of course play a wine-themed game.

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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.

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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 💚 local bookstores. Find your copy of Maren’s Fresh Midwest at Bookshop or from Omnivore Books.

This week, paid subscribers will get two featured recipes from Maren’s Fresh Midwest—Wild Rice Salad with Butternut Squash & Pomegranates and Maren’s Apple Cake. Get both with a paid subscription or a free 7-day trial.

Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month.

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. 

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This week, we're excited to welcome ALLISON AREVALO to Salt + Spine, the podcast on stories behind cookbooks. This week's show was recorded live in front of an audience at The Civic Kitchen in San Francisco.

Allison is the so-called “Mac-and-Cheese Maven” behind Homeroom, the Oakland, CA restaurant she co-opened in 2010. After seven years, she stepped back—selling off her shares to spend more time with family and friends—and found herself hosting weekly Pasta Friday dinners at her home.

Allison’s second cookbook, The Pasta Friday Cookbook: Let’s Eat Together, pulls together 52 of her favorite pasta and sauce combinations (she never repeats a pasta shape!) along with salads and side dishes. Her first cookbook is The Mac + Cheese Cookbook.

In today’s show, Allison joined us for a live pasta dinner at The Civic Kitchen in San Francisco, where we discussed how “what’s the worst that could happen” approach to life, her pivot from Homeroom to Pasta Friday, and what influences her. Plus: We’re playing a pasta-themed game with Allison.

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This week, we're excited to welcome ADEENA SUSSMAN to Salt + Spine, the podcast on stories behind cookbooks.

Adeena is the author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen and has co-authored or collaborated on a dozen other cookbooks, including Chrissy Teigen's books and The Spinkles Baking Book with Candace Nelson—all New York Times best sellers.

In today's show, we're talking with Adeena about how moving to Tel Aviv and living steps from the historic and bustling Carmel Market influenced her cooking, about the trendiness of Israeli cooking in the U.S., and about how she approaches her work as a cookbook author.

ALSO IN TODAY'S SHOW:

> IN THE KITCHEN: Salt + Spine Kitchen Correspondent Sarah Varney cooks from Sababa with her son Fountain and friends. Tune in to hear them make Cinnamony Smokey Eggplant P'titim.

> 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 1958 LIFE Picture Cook Book – and get a look inside on the Great Jones Instagram.

Plus: Recipes for Za’atar Roasted Chicken over Sumac Potatoes, Pomegroni, and Chewy Tahini Blondies.

GET THE BOOK: Omnivore Books (signed!) | Amazon

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This week, we're excited to welcome CAROLYN JUNG, NORA HARON, JEN BIESTY, and ANGELO SMITH to Salt + Spine, the podcast on stories behind cookbooks.

Carolyn is the author of East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries, which features 40+ chefs including Bijan's Nora Haron, Shakewell's Jen Biesty, and Pizza Antica's Angelo Smith.

In today's live show, we joined Carolyn and the chefs at the book launch party at Neyborly in Oakland's Jack London Square. We talk the importance of the East Bay dining scene, memorable cookbooks, and play an East Bay celebrity game. 

Plus: Recipes for Nora Haron's Laksa and Angelo Smith's Warm Brussels Sprout Salad.

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This week, we're excited to welcome STACY ADIMANDO to Salt + Spine, the podcast on stories behind cookbooks.

Stacy is the author of Piatti: Plates and Platters for Sharing, Inspired by Italy and former executive editor of Saveur, Food Editor of Every Day with Rachael Ray, and recipes editor for Food Network. She co-authored the James Beard-winning cookbook, Nopalito: A Mexican Kitchen.

GET COOKING: Bookshop | Amazon

In today’s show, we’re talking with Stacy about her approach to antipasti, the process of including family recipes in her book, and what she thinks about the state of cookbooks. Plus: An antipasti game!

This week, we're excited to welcome MARIA ZIZKA to Salt + Spine, the podcast on stories behind cookbooks.

Maria is the author of The Newlywed Table: A Cookbook to Start Your Life Together. She has worked on around a dozen other cookbooks, including Tartine All Day, Everything I Want to Eat, and This Is Camino.

In 2018, Forbes named her one of the 30 Most Influential People In Food & Drink Under 30.

In today’s show, we’re talking with Maria about what led her from thinking she would become a doctor to a culinary program in Italy — how she has approached co-writing cookbooks with chefs — and what books and authors have inspired her. Plus, we’re playing a Newlywed-themed game!

Also in today’s show, we’re chatting with the food-obsessed Chicago couple behind the popular Cooking The Books blog about the cookbooks they’ve been working through recently.

Bonus Salt + Spine Features:

Recipe: Braised Chicken Legs with Green Olives and Lime Gremolata

Recipe: Summer-on-a-Platter Salad

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This week, we're excited to welcome ALEKSANDRA CRAPANZANO to Salt + Spine, the podcast on stories behind cookbooks.

Aleksandra is the author of Eat. Cook. LA. Recipes from the City of Angels. She's a screenwriter and food writer, penning a food column for the Wall Street Journal. Her first cookbook was The London Cookbook: Recipes from the Restaurants, Cafés, and Hole-in-the-Wall Gems of a Modern City. She’s the recipient of the MFK Fisher Award for Distinguished Writing from the James Beard Foundation.

In Eat. Cook. LA., Aleksandra writes that Los Angeles is a city that has "long been almost suspicious of food" and with a "bad case of culinary insecurity." But today, she writes, "the City of Angels is now sparkling with culinary stardust."

In today's show, we're talking with Aleksandra about the transformation of Los Angeles' dining scene, including the roles of Hollywood and the streaming industry, and the rise of farmers' markets and juice bars. Plus, we're talking about the role cookbooks and writers — including her journalist mother — have had on her career, and playing a LA-chef-themed game.

Bonus Salt + Spine Features:

Recipe: Spicy Lamb Breast from Bryant Ng of Cassia, Santa Monica

Recipe: Pomegranate Couscous by David LeFevre of Manhattan Beach Post, Manhattan Beach

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This week, we’re excited to welcome SARAH COPELAND to Salt + Spine, the podcast on stories on cookbooks.

Sarah is the author of Every Day is Saturday, Recipes + Strategies for Easy Cooking, Every Day of the Week She also wrote The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.

The former Food Director of Real Simple magazine, Sarah has also worked for Oprah Magazine and helped launch Food Network Magazine. Today, her recipes appear in outlets including The New York Times and Saveur.

In today’s episode, we talk with Sarah about how she develops recipes, how a Diana Henry cookbook impacted her, and how she tackles weekend-style cooking on weeknights.

Bonus Salt + Spine Features:

Recipe: Johnny Cakes with Rhubarb and Sour Cherries

Recipe: A Chocolate Chip Cookie for Modern Times

Buy the Book: Omnivore Books | Amazon

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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 Arancini

Recipe: Tina's Chinese New Year Dumplings

Buy the Book: Amazon and Barnes & Noble

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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-Style

Buy the Book: Amazon and Barnes & Noble

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The Chat!

In today’s episode, Danny Bowien and I discuss:

* Growing up in Oklahoma after being adopted from his birthplace of South Korea, and a lingering nostalgia for Olive Garden.

* His journey to becoming a chef, from an early job at a pizza shop to culinary school to winning the Genova Pesto World Championship.

* The process of opening Mission Chinese Food and how he handled being catapulted to a new level of fame.

* The inspiration behind his latest cookbook, Mission Vegan, and some of the ways his culinary repertoire has evolved in recent years.

Plus, as always, we put Danny to the culinary test in our signature game.

The Recipes!

This week, paid subscribers will get two featured recipes from Danny’s Mission Vegan.

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

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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 Pilaf

Recipe: Raita (Yogurt Sauce)

Buy the Book: Signed copies! from Omnivore Books || Also available from Amazon and Barnes & Noble

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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 Cream

Recipe: Meyer Lemon Blueberry Buttermilk Custard

Buy the Book: Signed copies! from Omnivore Books || Also available from Amazon and Barnes & Noble

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This week, we’re excited to welcome ED LEVINE and the STARS OF SERIOUS EATS—J. Kenji López-Alt, Maggie Hoffman, and Carey Jones—to Salt + Spine, the podcast on stories on cookbooks.

This episode was recorded in front of a live audience at The Civic Kitchen in San Francisco.

Ed Levine is the founder of Serious Eats, the James Beard-winning food website, and author of Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption.

J. Kenji López-Alt is the chief culinary consultant for Serious Eats and author of James Beard-winning The Food Lab: Better Home Cooking Through Science.

Carey Jones is a former managing editor and New York editor for Serious Eats. She’s the author of Brooklyn Bartender: A Modern Guide to Cocktails and Spirits and Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail.

Maggie Hoffman is the founding editor of Serious Eats: Drinks and a former managing editor of the site. She’s the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit and Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion. She previously appeared on Salt + Spine here.

Also in today’s show:

We’re chatting with Sierra Tishgart, co-founder of Great Jones, about The Book of Bread by Judith and Evan Jones. See more on the Great Jones Instagram.

Bonus Salt + Spine Features:

Recipe: Classic Cherry Pie by Stella Parks

See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome Priya Krishna to SALT + SPINE, the podcast on stories behind cookbooks.

Priya is the author of Indian-ish: Recipes and Antics from a Modern American Family with Ritu Krishna and a contributor to the New York Times, Bon Appetit, and The New Yorker.

Bonus Salt + Spine Features:

• Recipe: Whole Roasted Cauliflower with Green Pea Chutney
• Recipe: Roti Pizza
• Get the Cookbook: Amazon

Read More:

• Why I'm Writing a Cookbook About My Mom, an Indian Food Genius [Saveur]
• A Modern American Cookbook: Q&A with Priya Krishna [Roads & Kingdoms]
• How My Mother's Travels Shaped My World View [Conde Nast Traveler]
• A Mother-Daughter Duo Teaches Indian Cooking for Amateurs [Food & Wine]

See acast.com/privacy for privacy and opt-out information.

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.

This week, we're excited to welcome Ruth Reichl to SALT + SPINE, the podcast on stories behind cookbooks.

Ruth was the final editor of Gourmet magazine and is the author of Save Me the Plums: My Gourmet Memoir and My Kitchen Year: 136 Recipes That Saved My Life

Ruth is also the author of Tender at the Bone: Growing Up at the Table, Garlic and Sapphires: The Secret Life of a Restaurant Critic in Disguise, For You, Mom. Finally., Comfort Me with Apples: More Adventures at the Table, and Delicious!: A Novel.

See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome Carla Lalli Music to SALT + SPINE, the podcast on stories behind cookbooks.

Carla is the author of Where Cooking Begins.

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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 💚 local bookstores. Find your copy of Claire’s What’s for Dessert at Bookshop or a signed copy (!) from Omnivore Books.

P.S. Find Claire’s first book, Dessert Person, on Bookshop and Omnivore.

The Recipes!

This week, paid subscribers will get two featured recipes from Claire’s What’s for Dessert—these vibrant No Bake Grapefruit Bars and an utlra-swirly Flourless Chocolate Meringue Cake.

Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month.

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.

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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.

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

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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

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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.

This week, we're excited to welcome Alison Roman to SALT + SPINE, the podcast on stories behind cookbooks.

Alison is the author of Dining In: Highly Cookable Recipes and a contributor to Bon Appetit magazine and the New York Times. She also wrote Lemons (Short Stack).

After working in restaurants and bakeries in San Francisco and New York City, Alison jumped to food media, joining the team at Bon Appetit and eventually serving as the magazine’s Senior Food Editor, where she developed recipes that would define her cooking style.

We sat down with Alison at our studio in San Francisco’s The Civic Kitchen to discuss her style of cooking, her advice for home cooks, the uber-viral The Cookie, and what lipsticks to pair with various dishes.

Read More:

• Alison Roman articles in the New York Times
• "EVERYONE Is Making These Chocolate Chunk Shortbread Cookies," by Alex Beggs // Bon Appetit
• "How Cookbook Author Alison Roman Finds Balance in Chaos," by Alexandra Sifferlin // Medium

Bonus SALT + SPINE Features:

• Recipe: Slow Salmon with Citrus and Herb Salad
• Recipe: Decidedly Not-Sweet Granola

Apple Podcasts | Spotify | Stitcher | GooglePlay

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.

It's episode four of Baking Week! Today, we're excited to welcome Cathy Barrow to SALT + SPINE, the podcast on stories behind cookbooks.

Cathy's latest cookbook is Pie Squared, a collection of 75 recipes for slab pie. Cathy writes: “For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)!” Unlike the round pies you might be used to, these sweet and savory pies are baked in sheet pans.

In addition to cookbooks — her first, Mrs. Wheelbarrow’s Practical Pantry, won the IACP award for the best single-subject cookbook in 2015 — Cathy is a columnist for The Washington Post, where she writes the paper’s “Bring It” column.

Read More:

• Make the pie your neighbors won’t stop talking about // by Cathy Barrow, The Washington Post

Bonus SALT + SPINE Features:

• Recipe: Just-Like-Artichoke-Dip Slab Pie with a Cream Cheese Crust
• Recipe: Merry Mince-ish Slab Pie with a Butter and Shortening Crust

Apple Podcasts | Spotify | Stitcher | GooglePlay

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.

It's episode three of Baking Week! Today, we're excited to welcome Magnus Nilsson to SALT + SPINE, the podcast on stories behind cookbooks.

Magnus is the author of The Nordic Cookbook and his latest, The Nordic Baking Book. He's also the head chef of Fäviken, his two Michelin star restaurant 400 miles north of Stockholm. On this episode of Salt + Spine’s special Baking Week, we sat down with Magnus at The Civic Kitchen in San Francisco to talk all things Nordic baking, his cookbooks, and a Nordic tradition around birthday cakes.

Plus, Paula Forbes, editor of Stained Page News, shares her top baking books this fall.

Read More:

• Magnus Nilsson’s ‘The Nordic Baking Book’ is a Bible for Bakers // by Howie Kahn, Wall Street Journal

Bonus SALT + SPINE Features:

• Recipe: Cardamom Buns (Kardemummabullar)
• Recipe: Icelandic Rye Bread (Rúgbraud/Hverabraud/Brumari)

Apple Podcasts | Spotify | Stitcher | GooglePlay

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.

It's episode two of Baking Week! Today, we're excited to welcome Rose Levy Beranbaum and her collaborator, Woody Wolston to SALT + SPINE, the podcast on stories behind cookbooks.

Rose has written a dozen baking books, including the iconic The Cake Bible, first published and 1988 and now in its 55th printing. Rose went on to produce other iconic works, like The Bread Bible, The Baking Bible, and Rose’s Heavenly Cakes, and now she’s back with her latest, Rose’s Baking Basics.

This latest book is true to Rose’s meticulous attention to detail, and bolstered by step-by-step photos for every recipe, excellent for in Rose’s words “the occasional baker or the ardent enthusiast.” And it’s full of expert tips and science tricks to help you master these recipes.

On this episode of Salt + Spine’s special Baking Week, we sat down with Rose and Woody at the San Francisco’s The Civic Kitchen to talk about some tricks behind great baking, Rose’s collection of best-selling and iconic baking books, and their cookbook influences.

Read More:

• Rose Levy Beranbaum's Favorite Cookbooks // by Maggie Hoffman, Serious Eats

Bonus SALT + SPINE Features:

• Recipe: Triple Lemon Velvet Bundt Cake by Rose Levy Beranbaum

Apple Podcasts | Spotify | Stitcher | GooglePlay

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.

Episode 153: Uliks Fehmiu

Uliks Fehmiu is a co-founder of the beloved bakery Pain D’Avignon, which sprang up on Cape Cod over three decades ago. But the story of the bakery begins back in Uliks’ childhood and his early friendships in war-torn Belgrade.

What Uliks calls an “improbable journey into baking” is shared, for the first time in this format, with his recent cookbook: The Pain d'Avignon Baking Book: A War, An Unlikely Bakery, and a Master Class in Bread. The book offers an in-person account of Uliks’ and his co-founders’ stories—brought to life with striking illustrations. Here’s more:

In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D'Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast.

The book also features 60 recipes spanning from Pain d’Avignon’s chef-loved loaves of sourdough and Cranberry Pecan bread to croissants, sandwiches, sweets, and more.

Uliks joined us remotely in our virtual studio for this Baking Month episode. I hope you enjoy our chat!

Featured Recipes from The Pain d’Avignon Baking Book:

This week, paid subscribers can access two featured recipes from Uliks Fehmiu’s The Pain d’Avignon Baking Book: an Apple Tart and the bakery’s Blueberry Lemon Scones.

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 paid subscriber.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

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

Apple Podcasts | Spotify | Stitcher | GooglePlay

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.

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

Apple Podcasts | Spotify | Stitcher | GooglePlay

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.

This week, we're excited to welcome Nicole Ponseca and Miguel Trinidad to SALT + SPINE, the podcast on stories behind cookbooks.

Nicole and Miguel are the authors of ***I Am A Filipino: And This Is How We Cook***, as well as the dynamic duo behind Maharlika, the popular and highly reviewed New York City restaurant serving home-style Filipino food.

Plus, we talk with Yana Gilbuena, founder of the SALO Series. And we stop by Ominvore Books in San Francisco to chat with Celia Sack.

Bonus SALT + SPINE Features:

• Recipe: Sinuglaw (Cured Tuna with Grilled Pork)
• Recipe: Adobong Manok Dilaw (Yellow Adobo with Chicken)
• Giveaway: Win your own copy of ## Heading ##I Am A Filipino. Enter here.

Apple Podcasts | Spotify | Stitcher | GooglePlay

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.