Cooking The Books

We're taking on the King of horror literature today, my main man Stephen King, and the book that is arguably one of his masterpieces, discussing the literary merits of the book vs. the notorious Stanley Kubrick film, and making some good old comfort food in today's episode, so enjoy!

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This episode features the poetry of my very favorite poet in the entire world, the late, great Pablo Neruda, and his culinary and sensual take on food in poetry, particularly the seemingly humble tomato, as well as my interpretation of it, and some meanderings on the nature of food and sexuality, so enjoy with your lover by your side! And many thanks to the hilarious, charming, handsome and occasionally annoying Dr. Eduardo Tafoya for doing the reading on today's episode!

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A bit late for Halloween, nonetheless we're talking one of the greatest novels in horror literature and how its ambiguity makes it that much more terrifying, and a delicious and unexpected dish of chicken with plums and radishes, so please join us!

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Special thanks to Dr. Eddie Tafoya, professor, comedian and author, who provided some of the audio in today's episode. If you want to learn more about his work, visit: www.goodreads.com/author/show/2007937.Eddie_Tafoya

It 's the high holy season for those of us drawn to the darker side of life, and in honor of Halloween, I'm talking about a favorite book of mine that spawned one of the most shocking and horrifying films ever made, and tying it in with a delicious potful of soup that is just perfect for this season of falling leaves, crisp evenings, ghosts and ghouls, so give it a listen!

Here is an interesting article if you want to dig more into the true story behind this book:

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Happy Halloween, you little monsters!

In honor of Hispanic Heritage Month, and to memorialize a wonderful author who was also a dear friend and mentor, I'm discussing the pivotal book Bless Me, Última by the late, great Chicano author Rudolfo Anaya and sharing my method for making a savory New Mexico treat that incorporates our favorite seasonal green chile! 

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We're talking some Southern-fried vampirism today, along with a tasty appetizer that no self-respecting Southern housewife would be caught dead without, so check it out and leave a review wherever you listen to podcasts!

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Join me as we talk cannibalism, Dr. Hannibal Lecter, and I share my method for making a tasty chicken-liver and fava bean crostini!

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We're honoring the foul-mouthed legacy and cooking genius of my idol, Anthony Bourdain, talking about his seminal work Kitchen Confidential, and I'm trying my hand at one of his more fanciful food references in that book, so listen and enjoy!

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We're going back to 14th century Italy with a medieval monk and his Watson-like sidekick to an abbey where murder, mayhem and a massive library take center stage, and frying up some tasty cheesy goodness in the latest episode of Cooking the Books, so give us a listen!  

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Today's episode talks about the unearthly joys of science-fiction, including my favorite sci-fi book of all time, and a delicious and unusual dish featuring - you guessed it - rabbit!

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Check out my blog at: www.foodinbooks.com