Salt & Spine

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

Einat is the author of, most recently, Shuk: From Market to Table, the Heart of Israeli Home Cooking, with Janna Gur. Called an "edifying deep dive into Israeli food market culture and cuisine" by Publisher's Weekly, Shuk features more than 140 recipes from stews to salads to shakshukas.

A former cook in the Israeli army, Einat is now the chef/owner of several New York City restaurants, including the popular Balaboosta, Kish-Kash, and Taïm. Her first cookbook, Balaboosta, includes recipes she cooks for her family.

Recipes from this week's show:

• Spicy Fish in Cherry Tomato and Harissa Sauce
• Green Shakshuka with Chard, Kale, Spinach, and Feta

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Toni Tipton-Martin is the author of Jubilee: Recipes from Two Centuries of African American Cooking and the James Beard-winning The Jemima Code: Two Centuries of African American Cookbooks.

Also in today's show:

> Salt + Spine Kitchen Correspondent Sarah Varney cooks Lowcountry Shrimp & Grits from Jubilee.

> We feature recipes for Benne Wafers and Gingerbread with Lemon Sauce from Jubilee.

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Additional music is today's show is Soudain by Juniore. Today's show was produced by Brian Hogan Stewart and Madeleine Forbes. We record at The Civic Kitchen. Our original theme song was created by Brunch for Lunch.

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This week, we’re excited to welcome some of the stars of the WE ARE LA COCINA cookbook and the—Leticia Landa, Nite Yun, and Nafy Flatley—to Salt + Spine, the podcast on stories on cookbooks.

Tune in to hear this live podcast recording in front of an audience at The Civic Kitchen in San Francisco, which was recorded during our annual cookie swap.

Leticia Landa is the deputy director of La Cocina, the San Francisco-based kitchen incubator that helps enable food entrepreneurs, particularly immigrant women and women and color. She joined the organization in 2008, as its third staff member, and has helped grow La Cocina into an internationally acclaimed nonprofit. Born to Mexican immigrants, Leticia is a seasoned home cook.

Nite Yun is the chef and owner of Nyum Bai, her Cambodian restaurant in Oakland, Calif. that opened with much publicity in 2018. She was named the 2019 “Chef to Watch” by Eater and a Best New Chef by Food & Wine and awarded the Vilcek Prize for Creative Promise in Culinary Arts. After serving her Cambodian dishes in various pop-ups, she opened Nyum Bai, which was quickly named one of the best restaurants in the country by several publications. “More importantly,” cookbook author Samin Nosrat writes about Nite for the TIME 100 Next list, “she is changing America’s relationship to Cambodia, one exquisite dish at a time.”

Nafy Flatley is the founder of TERANGA, which produces a range of products—from juices to popsicles—that use the baobab superfood of her native Senegal. Nafy grew up enjoying baobab and visiting her grandparents’ village, which surrounded a large baobab tree. A graduate of the University of San Francisco, where she studied marketing and international business, Nafy initially worked in the tech industry. When he first baby was born, prematurely, she quit her job to better care for her family. Later, she turned to food and founded TERANGA in 2017. Today, TERANGA is the only U.S. company to sell bottled baobab fruit juice.

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Featured Recipes:

• Nyum Bai’s Phnom Penh (Cambodian Noodle Soup) by Nite Yun
• Mafè (Peanut Stew) by Nafy Flatley

Get the Book:

• Omnivore Books
• Amazon

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Hetal Vasavada is the author of Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India. She appeared on Season 6 of MasterChef. Plus: James Rich, author of Apple: Recipes from the Orchard.

*Full show notes coming soon.

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*Show notes coming soon.

*Featured recipes from this episode available on www.saltandspine.com.

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Leah Koenig is a food writer who has penned six cookbooks, including Little Book of Jewish Sweets (following Little Book of Jewish Appetizers and Little Book of Jewish Feasts). Her most recent book, The Jewish Cookbook, is a 400-recipe tome.

*Full show notes coming soon.

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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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