A Cook's Library

Kenny Shopsin, a proper New Yorker, is the subject of episode 6. Feroz Gajia, chef and owner of Bake Street, is our guide.

Kenny Shopsin died in 2018, but his legacy lives on through his cookbook Eat Me: The Food and Philosophy of Kenny Shopsin, and the documentary "I like Killing Flies".

Check out the Vittles newsletter for a piece Feroz wrote about Kenny Shopsin, and much more!

Feroz Gajia Instagram: @newmiyamoto

Bake Street Instagram: @bakestreetldn

Will Stewart Instagram: @willstewie

A Cook's Library Instagram: @acookslibrary

Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

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Roast Chicken and Other Stories by Simon Hopkinson with Lindsey Bareham is one of those truly special books. This week Lloyd Morse tells us why he loves the cookbook so much.

Lloyd has been in kitchens for as long as he can remember. The Palmerston, Lloyd's new restaurant, is opening it's doors for the first time in July 2021. If you visit Edinburgh go eat there.

Follow Lloyd on Instagram: @lgvmorse

Follow The Palmerston on Instagram: @the_palmerston

Follow Will on Instagram: @willstewie

Follow on Instagram: @acookslibrary

Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

Hosted on Acast. See acast.com/privacy for more information.

This week Will Stewart and Katie Parla discuss Rome, fried cod and beans and unpack the culture and history surrounding 'pasta' in Italy. For her book Katie chooses Sicilia e Le Isole in Bocca published by Il Vespro, from the bonkers and very special cookbook series In Bocca.

Follow Katie Parla on Instagram: @katieparla

Listen to her podcast: Gola

Check out her website for all other work: katieparla.com

Follow A Cook's Library on Instagram: @acookslibrary

Follow Will Stewart on Instagram: @willstewie

Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

Hosted on Acast. See acast.com/privacy for more information.

After graduating from Jamie Oliver’s Fifteen program, in 2011, Big Has went on to spend the next 10 years in and out of kitchens all over London.

Hasan is half Turkish Cypriot and half proper North Londoner.

Today we speak about his beginnings as a gannet and a chef, Has’s favourite books and his cultural heritage.

Here are all the books we mention:

Jamie’s 15 Minute Meals by Jamie Oliver

Sardine: Simple Seasonal Provençal Cooking by Alex Jackson

Flavour by Yotam Ottolenghi, Ixta Belfrage, Tara Wigley

The Silver Spoon by Phaidon

Eat Istanbul: A Journey to the Heart of Turkish Cuisine by Andy Harris and David Loftus

Kitchen Confidential by Anthony Bourdain

On the Noodle Road: From Beijing to Rome, with Love and Pasta by Jen-Lin Liu

Follow Big Has on Instagram: @bighas___

Check out his Youtube series: Sunday Sessions with Big Has

Follow on Instagram and Twitter: @acookslibrary

Follow Will Stewart: @willstewie

Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

Hosted on Acast. See acast.com/privacy for more information.

On today's episode Will Stewart and Chloe-Rose Crabtree delve deep into conversation about late 19th century Boston, and discuss the impact Fannie Farmer's Boston Cooking-School Cook Book had on American society.

Sourced Journeys is a publication run by Chloe-Rose Crabtree and Anna Sulan Masing that researches the cultural, commercial and political impact of food and drink.

Follow Chloe on Instagram: honeypiebaking

Follow Sourced on Instagram: sourcedjourneys

Subscribe to the Sourced Journeys newsletter: https://www.sourcedjourneys.com/

Follow Will on Instagram: @willstewie

Follow A Cook’s Library on Instagram: @acookslibrary

Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

Hosted on Acast. See acast.com/privacy for more information.

This week Will speaks with Alex Jackson, cookbook writer and head chef of Noble Rot in Soho. We speak about cooking mushrooms with lots of butter, grandma’s chips and the expectations versus the realties of eating in France today. 

Here are the books we speak about: 

Real Fast Food by Nigel Slater 

Lulu’s Provenc̜al Table: The Food and Wine from Domaine Tempier Vineyard by Richard Olney 

In the Noble Rot Magazine issue 25 “Chianti not Chianti” you can read some words Alex wrote about Lulu Peyraud. 

Follow Alex on Instagram: @_alex_jackson

Buy Alex Jackson's book: Sardine, Simple seasonal Provenc̜al cooking 

Follow Will on Instagram: @willstewie

Follow A Cook’s Library on Instagram: @acookslibrary

Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

Hosted on Acast. See acast.com/privacy for more information.