Salt & Spine

View Top 200 Chart

Back to Rankings Page

Arts
**Salt & Spine**

We tell the compelling stories behind cookbooks you won’t get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

saltandspine.substack.com

Latest Episodes:

Julia Turshen on the power of leftovers and community cookbooks Nov 06, 2018

Show notes

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

Today's Episode: Julia Turshen

Julia Turshen is the author of Small Victories, Feed the Resistance, and Now & Again.

Our love was a stack of pancakes covered in butter, maple syrup and whipped cream. And then it wasn’t. // Washington Post
To Change Racial Disparity in Food, Let’s Start With Cookbooks by Julia Turshen // Eater
The Resistance is Hungry by Julia Turshen // The New York Times
Building Tools to Create Equity by Julia Turshen // James Beard Foundation
Equity at the Table (EATT)

Bonus SALT + SPINE Features:

Recipe: Applesauce Cake with Cream Cheese and Honey Frosting
Recipe: Celebration Chicken with Sweet Potatoes and Dates
Giveaway: Win your own copy of Now & Again. 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 Paula Forbes of Stained Page News and Shakirah Simley of Nourish/Resist.

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

The six-pound, illustrated guide to French cuisine by François-Régis Gaudry Oct 30, 2018

Show notes

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

On Persian cooking and 'accented food' with author Naz Deravian Oct 23, 2018

Show notes

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

How Nik Sharma became a food blog star by centering himself Oct 16, 2018

Show notes

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Chez Panisse alum Cal Peternell on harnessing pantry staples Oct 09, 2018

Show notes

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Leslie Jonath on feeding your people with big-hearted, big-batch recipes from favorite chefs Oct 02, 2018

Show notes

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

The bounty of pinxtos and Basque cooking with Marti Buckley Sep 25, 2018

Show notes

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.

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Alon Shaya on how cooking saved his life and a new era of mission-led hospitality Sep 18, 2018

Show notes

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.

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

The magic of one-spirit cocktails with drinks writer Maggie Hoffman Aug 29, 2018

Show notes

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

Maggie is a food & drink writer and author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit. She founded the drink section of Serious Eats in 2011 and later served as the food site's managing editor. Today, she's a freelance writer and author covering the explosion of craft drinking -- from beer to cocktails -- forming connections with hundreds of bartenders across the country and around the world. Her first book helps home drinkers make no-fuss, fun and delicious cocktails with recipes focused on fresh ingredients that are already on your shopping list.

START COOKING TODAY: Bookshop | Amazon

“There’s never been a time where what you drink at a bar has been more different from what you can make for yourself at home.”

— MAGGIE HOFFMAN

We sat down with Maggie at San Francisco's The Civic Kitchen cooking school to talk about her love of cookbooks, uncomplicated but refreshing cocktails, and how she recipe tested hundreds of cocktail recipes.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

How Imogene Tondre is working to preserve Cuban home recipes Aug 21, 2018

Show notes

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.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Our TOPPODCAST Picks

Follow Us

Stay Connected

Today's Episode: Julia Turshen

Subscribe:

SALT + SPINE:

Today's Episode: François-Régis Gaudry

Subscribe:

SALT + SPINE:

Today's Episode: Naz Deravian

Subscribe:

SALT + SPINE:

Today's Episode: Nik Sharma

Subscribe:

SALT + SPINE:

Today's Episode: Cal Peternell

Subscribe:

SALT + SPINE:

Today's Episode: Leslie Jonath

Subscribe:

SALT + SPINE:

Today's Episode: Marti Buckley

Subscribe:

SALT + SPINE:

Today's Episode: Alon Shaya

Subscribe:

SALT + SPINE:

Today's Episode: Imogene Tondre

Subscribe:

SALT + SPINE:

Related Podcasts

Links

Stay Connected

Our TOPPODCAST Picks

Follow Us

Stay Connected

Salt & Spine

Today's Episode: Julia Turshen

Subscribe:

SALT + SPINE:

Today's Episode: François-Régis Gaudry

Subscribe:

SALT + SPINE:

Today's Episode: Naz Deravian

Subscribe:

SALT + SPINE:

Today's Episode: Nik Sharma

Subscribe:

SALT + SPINE:

Today's Episode: Cal Peternell

Subscribe:

SALT + SPINE:

Today's Episode: Leslie Jonath

Subscribe:

SALT + SPINE:

Today's Episode: Marti Buckley

Subscribe:

SALT + SPINE:

Today's Episode: Alon Shaya

Subscribe:

SALT + SPINE:

Today's Episode: Imogene Tondre

Subscribe:

SALT + SPINE:

Related Podcasts

1

2

3

4

5

6