Salt & Spine

By Brian Hogan StewartArts Books Food

Salt & Spine episodes

March 19, 2019How Ellen King is leading a heritage grain baking revolution
**Today's Episode: Ellen King **
This week, we're excited to welcome Ellen King to SALT + SPINE, the podcast on stories behind cookbooks.
Ellen is the author of ***Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery***.
We sat down with Ellen at our studio inside San Francisco's The Civic Kitchen to discuss how heritage grains can make baked good more tolerable and enjoyable for those with gluten sensitivity, what drew her to bread baking, her interest in history, and we plan a pun-filled bread game.
And this week, we chat with **Deborah Reid about her recent piece for Eater, **“Selling Cookbooks in the Age of Amazon”.
Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco
Bonus Salt + Spine Features:
Recipe: Heritage Dark Chocolate Brownies
Get the Cookbook: Omnivore Books [signed copies!] | Amazon
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Read More:
"Baker Ellen King Wants To Change The Way America Eats Bread" | Food Republic
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About Salt + Spine
Salt + Spine is hosted by Brian Hogan Stewart.
Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay
Find us on Patreon, Instagram, Twitter, and Facebook.
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. 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
42 min
March 12, 2019Eating camel hump and preserving recipes with author Anissa Helou
**Today's Episode: Anissa Helou **
This week, we're excited to welcome Anissa Helou to SALT + SPINE, the podcast on stories behind cookbooks.
Anissa is the author of nine cookbooks, including her most recent, Feast: Food of the Islamic World.
We sat down with Anissa at our studio inside San Francisco's The Civic Kitchen to discuss the process of creating this comprehensive book, what led her to cookbooks after a career in the art world, and her mission of preserving recipes for future generations.
Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco
Bonus Salt + Spine Features:
Recipe: Meatballs in Sour Cherry Sauce (Kabab Karaz)
Recipe: Zanzibari Grilled Fish in Coconut Sauce (Samaki Wa Kupaka)
Get the Cookbook: Omnivore Books [signed copies!] | Amazon
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Read More:
"The Vast World of Islam, in 300 Recipes" by Mayukh Sen [New York Times]
"The food of the whole Islamic world, in one crazy-ambitious cookbook" by Amy Scattergood [Los Angeles Times]
"Saffron and Camel Humps: Anissa Helou’s Deep Dive Into Food of the Islamic World" by Devra Ferst [TASTE]
"Are 300 recipes enough to counter anti-Muslim sentiment? One author is giving it a try." by Louisa Loveluck [The Washington Post]
"7 Foundational Cookbooks on the Foods of the Islamic World" by Ali Slagle and Anissa Helou [Saveur]
"A Recipe for Ramadan Date Cookies from Anissa Helou’s ‘Feast’" [Bon Appetit]
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About Salt + Spine
Salt + Spine is hosted by Brian Hogan Stewart.
Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay
Find us on Patreon, Instagram, Twitter, and Facebook.
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. 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
37 min
March 05, 2019A Southern road trip with Carla Hall, creating a platform for Black food stories
**Today's Episode: Carla Hall **
This week, we're excited to welcome Carla Hall to SALT + SPINE, the podcast on stories behind cookbooks.
Carla is the author of Carla Hall's Soul Food: Everyday and Celebration. She has written two other cookbooks, appeared on Top Chef and Top Chef All-Stars, and co-hosted ABC's The Chew from 2011 to 2018.
We sat down with Carla at our studio inside San Francisco's The Civic Kitchen to discuss the road trip she took for her latest book, her path to becoming a chef, and how she's using her platform to tell the food stories of black Americans.
Plus this week: We talk with The Washington Post's Bonnie Benwick about the top-selling cookbook of 2018 and why food media ignored it, and as always we check in with Celia Sack at Omnivore Books in San Francisco
Bonus Salt + Spine Features:
Recipe: Chunky Tomato Soup with Roasted Okra Rounds
Get the Cookbook: Omnivore Books (signed copies) | Amazon
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Read More:
In Soul Food Cookbook, Chef Carla Hall Celebrates Black Culinary Heritage [NPR]
Inside Carla Hall’s New Soul Food Cookbook And Roller Coaster Year [Essence]
Carla Hall is ‘the most visible black person in food.’ Now she wants to take soul food mainstream. [Washington Post]
--
About Salt + Spine
Salt + Spine is hosted by Brian Hogan Stewart.
Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay
Find us on Patreon, Instagram, Twitter, and Facebook.
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. 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
43 min
December 18, 2018Alison Roman on the pressures of Instagram and which lipsticks to pair with dinner
SALT + SPINE is hosted by Brian Hogan Stewart.
Today's Episode: Alison Roman
This week, we're excited to welcome Alison Roman to SALT + SPINE, the podcast on stories behind cookbooks.
Alison is the author of Dining In: Highly Cookable Recipes and a contributor to Bon Appetit magazine and the New York Times. She also wrote Lemons (Short Stack).
After working in restaurants and bakeries in San Francisco and New York City, Alison jumped to food media, joining the team at Bon Appetit and eventually serving as the magazine’s Senior Food Editor, where she developed recipes that would define her cooking style.
We sat down with Alison at our studio in San Francisco’s The Civic Kitchen to discuss her style of cooking, her advice for home cooks, the uber-viral The Cookie, and what lipsticks to pair with various dishes.
Read More:
Alison Roman articles in the New York Times
"EVERYONE Is Making These Chocolate Chunk Shortbread Cookies," by Alex Beggs // Bon Appetit
"How Cookbook Author Alison Roman Finds Balance in Chaos," by Alexandra Sifferlin // Medium
Bonus SALT + SPINE Features:
Recipe: Slow Salmon with Citrus and Herb Salad
Recipe: Decidedly Not-Sweet Granola
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.
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
36 min
December 13, 2018Cathy Barrow // Pie Squared
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Cathy Barrow
It's episode four of Baking Week! Today, we're excited to welcome Cathy Barrow to SALT + SPINE, the podcast on stories behind cookbooks.
Cathy's latest cookbook is Pie Squared, a collection of 75 recipes for slab pie. Cathy writes: “For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)!” Unlike the round pies you might be used to, these sweet and savory pies are baked in sheet pans.
In addition to cookbooks — her first, Mrs. Wheelbarrow’s Practical Pantry, won the IACP award for the best single-subject cookbook in 2015 — Cathy is a columnist for The Washington Post, where she writes the paper’s “Bring It” column.
Read More:
Make the pie your neighbors won’t stop talking about // by Cathy Barrow, The Washington Post
Bonus SALT + SPINE Features:
Recipe: Just-Like-Artichoke-Dip Slab Pie with a Cream Cheese Crust
Recipe: Merry Mince-ish Slab Pie with a Butter and Shortening Crust
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.
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
27 min
December 12, 2018Rediscovering your food culture (and Nordic baked goods) with Magnus Nilsson
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Magnus Nilsson
It's episode three of Baking Week! Today, we're excited to welcome Magnus Nilsson to SALT + SPINE, the podcast on stories behind cookbooks.
Magnus is the author of The Nordic Cookbook and his latest, The Nordic Baking Book. He's also the head chef of Fäviken, his two Michelin star restaurant 400 miles north of Stockholm. On this episode of Salt + Spine’s special Baking Week, we sat down with Magnus at The Civic Kitchen in San Francisco to talk all things Nordic baking, his cookbooks, and a Nordic tradition around birthday cakes.
Plus, Paula Forbes, editor of Stained Page News, shares her top baking books this fall.
Read More:
Magnus Nilsson’s ‘The Nordic Baking Book’ is a Bible for Bakers // by Howie Kahn, Wall Street Journal
Bonus SALT + SPINE Features:
Recipe: Cardamom Buns (Kardemummabullar)
Recipe: Icelandic Rye Bread (Rúgbraud/Hverabraud/Brumari)
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.
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
30 min
December 11, 2018Rose Levy Beranbaum // Rose's Baking Basics
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Rose Levy Beranbaum & Woody Wolston
It's episode two of Baking Week! Today, we're excited to welcome Rose Levy Beranbaum and her collaborator, Woody Wolston to SALT + SPINE, the podcast on stories behind cookbooks.
Rose has written a dozen baking books, including the iconic The Cake Bible, first published and 1988 and now in its 55th printing. Rose went on to produce other iconic works, like The Bread Bible, The Baking Bible, and Rose’s Heavenly Cakes, and now she’s back with her latest, Rose’s Baking Basics.
This latest book is true to Rose’s meticulous attention to detail, and bolstered by step-by-step photos for every recipe, excellent for in Rose’s words “the occasional baker or the ardent enthusiast.” And it’s full of expert tips and science tricks to help you master these recipes.
On this episode of Salt + Spine’s special Baking Week, we sat down with Rose and Woody at the San Francisco’s The Civic Kitchen to talk about some tricks behind great baking, Rose’s collection of best-selling and iconic baking books, and their cookbook influences.
Read More:
Rose Levy Beranbaum's Favorite Cookbooks // by Maggie Hoffman, Serious Eats
Bonus SALT + SPINE Features:
Recipe: Triple Lemon Velvet Bundt Cake by Rose Levy Beranbaum
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.
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
35 min
December 10, 2018Building a genius dessert cookbook with Food52's pastry-toting Kristen Miglore
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Kristen Miglore
In our first Baking Week episode, we're excited to welcome Kristen Miglore to SALT + SPINE, the podcast on stories behind cookbooks.
Kristen is the Creative Director at Food52, where she oversees the Genius Recipes column. Her latest cookbook, Genius Desserts, is packed with 100 recipes that Kristen says will “change the way you bake." Plus, we stop by Omnivore Books in San Francisco to chat with Celia Sack.
Bonus SALT + SPINE Features:
Recipe: Cacio e Pepe Shortbread by Charlotte Druckman
Recipe: Chocolate Cloud Cake by Richard Sax
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.
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
30 min
December 04, 2018Michael Solomonov & Steven Cook // Israeli Soul
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Michael Solomonov & Steven Cook
This week, we're excited to welcome Michael Solomonov & Steven Cook to SALT + SPINE, the podcast on stories behind cookbooks.
Michael and Steve are the duo behind Zahav, Abe Fisher, and other Philadelphia restaurants. Their latest cookbook, Israeli Soul, takes readers on a culinary journey across Israel; their first cookbook, Zahav, won Best Cookbook of the Year from the James Beard Foundation.
Plus, we talk with Reem Kassis, author of The Palestinian Table, about her friendship with Michael Solomonov, and we stop by Omnivore Books in San Francisco. And we stop by Omnivore Books in San Francisco to chat with Celia Sack.
Read More:
Common Threads: Food & Wine Goes Home for the Holidays With Two Chefs: One Palestinian, the Other Israeli // Food & Wine
Grief, Smoke and Salvation // New York Times
Tips From an Ambassador for Israeli Cuisine // New York Times
Bonus SALT + SPINE Features:
Recipe: 5-Minute Hummus with Quick Tehina Sauce
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.
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
44 min
November 27, 2018Nicole Ponseca + Miguel Trinidad // I Am A Filipino
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Nicole Ponseca and Miguel Trinidad
This week, we're excited to welcome Nicole Ponseca and Miguel Trinidad to SALT + SPINE, the podcast on stories behind cookbooks.
Nicole and Miguel are the authors of ***I Am A Filipino: And This Is How We Cook***, as well as the dynamic duo behind Maharlika, the popular and highly reviewed New York City restaurant serving home-style Filipino food.
Plus, we talk with Yana Gilbuena, founder of the SALO Series. And we stop by Ominvore Books in San Francisco to chat with Celia Sack.
Bonus SALT + SPINE Features:
Recipe: Sinuglaw (Cured Tuna with Grilled Pork)
Recipe: Adobong Manok Dilaw (Yellow Adobo with Chicken)
Giveaway: Win your own copy of ## Heading ##I Am A Filipino. 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.
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
47 min

About Salt & Spine

From the publisher's feed

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…