When Kate Leahy was in Paris recently, I was happy to have a chat with her in my kitchen for my podcast. A former restaurant cook, Kate seamlessly pivoted to food writing, collaborating on books with a variety of chefs, bakers, and sommeliers, and has also penned several books on her own.

Kate co-authored La Buvette with Camille Fourmont, the owner of the charming La Buvette wine bar in Paris, and most recently, My Egypt with chef-restaurateur Michael Mina.

She also co-wrote Lavash, which explores the world of Armenian flatbreads; Cookie Love with Mindy Segal; Burma Superstar, featuring recipes from San Francisco’s legendary Burmese restaurant; and A16 Food+Wine, from one of the best Italian restaurants in America.

While Kate was in Paris working on a project with me, in between baking together and hitting the town, attending chocolate tastings, and checking out the $15 ham & cheese sandwich at the Ritz Hotel’s Le Comptoir bakery (see below), we talked about writing cookbooks in this podcast.

A lot goes into writing a cookbook, especially when she’s collaborating with a chef and travels to places such as Egypt and Armenia to research and cull recipes. We discussed how she chooses what projects to work on, which chefs and sommeliers to work with, what are the most rewarding parts of writing cookbooks…and what are the most difficult. (And no, working with me wasn’t one of the latter…hopefully!😉)

Our chat also touched on the subject of the world of cookbooks today, what makes a good cookbook, and what direction cookbooks are going in. Other topics include how the world of food writing has changed with the internet and recipes on social media, where recipe sharing has pivoted to what Alicia Kennedy has called the test kitchen-ifcation of food media, as people vie for attention in a changing landscape.

Enjoy the podcast!

-David

* Follow Kate Leahy on Instagram.

* Visit Kate Leahy’s website.

* Check out Kate Leahy’s books.

* Listen to Kate’s podcast with Kristin Donnelly, Molly Stevens, and Andrea Nguyen — Everything Cookbooks. (My episode with them is here.)

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[Thanks to audio engineer Justin Golden for working his magic, and his editing talents, on my podcasts.]

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