Salt & Spine

This week, we're excited to welcome Maggie Hoffman to SALT + SPINE, the podcast on stories behind cookbooks.

Maggie is a food & drink writer and author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit. She founded the drink section of Serious Eats in 2011 and later served as the food site's managing editor. Today, she's a freelance writer and author covering the explosion of craft drinking -- from beer to cocktails -- forming connections with hundreds of bartenders across the country and around the world. Her first book helps home drinkers make no-fuss, fun and delicious cocktails with recipes focused on fresh ingredients that are already on your shopping list.

START COOKING TODAY: Bookshop | Amazon

“There’s never been a time where what you drink at a bar has been more different from what you can make for yourself at home.”

— MAGGIE HOFFMAN

We sat down with Maggie at San Francisco's The Civic Kitchen cooking school to talk about her love of cookbooks, uncomplicated but refreshing cocktails, and how she recipe tested hundreds of cocktail recipes.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

• Maggie founded the drinks section of [Serious Eats] 1 in 2011.
• On The Joy of Simple Cocktails by Maggie Hoffman // Saveur
• The Best Budget-Friendly Summer Wines by Maggie Hoffman // Serious Eats
• 3 Twists On A Classic Spritz You Can Pull Off Like A Pro // Wine Oh! Tv

Bonus SALT + SPINE Features:

• Recipe: Slippery When Wet
• Recipe: Grilled Margarita

Apple Podcasts | Stitcher | GooglePlay

Our website is SaltAndSpine.com.

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. Thanks to Celia Sack at Omnivore Books.

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.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

• The Hottest Cookbooks of Summer 2018 by Daniela Galarza // Eater
• ‘Cuba, the Cookbook’ explains the layers of cultures that go into the island’s cuisine by Sheryl Julian // Boston Globe
• Cuba: The Cookbook Reivew by Nick Harman // Foodpedia

Bonus SALT + SPINE Features:

• Recipe: Corn Arepas
• Recipe: Family-Style Rice Pudding

Apple Podcasts | Stitcher | GooglePlay

Our website is SaltAndSpine.com.

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. Thanks to Celia Sack at Omnivore Books.

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 week, we're excited to welcome Michael Harlan Turkell to SALT + SPINE, the podcast on stories behind cookbooks.

Michael Harlan Turkell is an award-winning photographer, podcast host, and author of Acid Trip: Travels in the World of Vinegar.

START COOKING TODAY: Bookshop | Amazon

One of Michael's first memorable run-ins with acid wasn't in the kitchen, but in the darkroom developing film in school. Years later, however, a forgotten bottle of wine turned to vinegar, which launched a global pursuit of vinegar and the people, places, and history that influence the pantry staple.

“Most chefs will tell you if a dish is missing something, it’s acid.”

—MICHAEL HARLAN TURKELL

We sat down with Michael at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Acid Trip: Travels in the World of Vinegar.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

• Prior to Acid Trip, Michael has photographed several cookbooks and collaborated on others, including The Beer Pantry and Offal Good.
• Michael is the host of The Food Seen on Heritage Radio and also hosted the latest season of Food52's Burnt Toast podcast.
• The Year’s Required Reading for Travelers Who Love to Eat, by Hannah Walhout // Travel + Leisure

Bonus SALT + SPINE Features:

• Recipe: Michael's Vinegar Pie
• Recipe: Michael's Chimichurri Chicken Wings

Apple Podcasts | Stitcher | GooglePlay

Our website is SaltAndSpine.com.

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. Thanks to Celia Sack at Omnivore Books.

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 week, we're excited to welcome Gaby Dalkin to SALT + SPINE, the podcast on stories behind cookbooks.

Gaby is the force behind What’s Gaby Cooking—a popular food blog and, now, a California-inspired cookbook, What's Gaby Cooking: Everyday California Food. She is a private chef-turned food blogger who commands a sizeable following with her captivating social media presence and simple but enticing recipes.

START COOKING TODAY: Bookshop | Amazon

If you’re not a follower, you might have stumbled onto one of Gaby’s Internet-famous recipes—like her guacamole, or her uber-popular Slutty Brownies, which combine cookie dough, Oreos, and brownies into one decadent dessert.

“I think the book is probably more well-rounded than the blog. The blog is very dinner and appetizer focused, because I think people on a day-to-day basis are looking for how to get dinner on the table and then how to entertain on the weekend.”

— GABY DALKIN, ON HER BLOG VS. HER COOKBOOK

We sat down with Gaby at San Francisco's The Civic Kitchen cooking school to talk about her recipes, her path from a super picky eater to today, and the transition from food blogger to cookbook author.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

• Gaby Dalkin is the force behind What’s Gaby Cooking—a popular food blog and, now, a California-inspired cookbook, What's Gaby Cooking: Everyday California Food.
• President Barack Obama Slams 'New York Times' Over Pea Guacamole, by Chris Fuhrmeister // Eater
• Finally, the Last Word on That Whole Pea Guacamole Controversy, by Erin DeJesus // Eater
• 10 Things Gaby Dalkin of What's Gaby Cooking Can't Cook—or Live—Without, by Zoë Sessums // Epicurious

Bonus SALT + SPINE Features:

• Recipe: Gaby's Famous Guacamole

Apple Podcasts | Stitcher | GooglePlay

Our website is SaltAndSpine.com.

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. Thanks to Celia Sack at Omnivore Books.

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 week, we're excited to welcome Samin Nosrat to SALT + SPINE, the podcast on stories behind cookbooks.

Samin Nosrat is a writer, chef, teacher and author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. The book was born from a realization in the Chez Panisse's kitchen very early on -- that the key to good cooking could be distilled into four simple elements. It's a work that's been widely celebrated and earned her a James Beard Award.

START COOKING TODAY: Omnivore Books | Bookshop

We were fortunate to grab some time with the busy Bay Area resident, who has been on the go a lot recently. She shares her journey and the long road to turning her cooking philosophy into the simple and beautifully illustrated book. Plus, how she uses her writing to amplify the rich and diverse people in kitchens everywhere whose work and talent often aren't in the spotlight.

“I feel like whatever small power that I’m given I will use to sort of increase that representation and tell their stories.” — SAMIN NOSRAT, ON USING WRITING TO SPOTLIGHT UNDERREPRESENTED VOICES IN FOOD

We sat down with Samin at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

• Samin is a writer, teach, cook and award-winning author of 'Salt, Fat, Acid Heat: Mastering the Elements of Good Cooking', which is her first book.
• The Crispy Leftovers as the Main Course, by Samin Nosrat // The New York Times Magazine
• The Why of Cooking, by Joe Pinkser // The Atlantic

Bonus SALT + SPINE Features:

• Recipe: Caesar Salad
• Recipe: Pasta Alle Vongole

Apple Podcasts | Stitcher | GooglePlay

Our website is SaltAndSpine.com.

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. Thanks to Celia Sack at Omnivore Books.

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 week, we're excited to welcome Nancy Singleton Hachisu to SALT + SPINE, the podcast on stories behind cookbooks.

Nancy Singleton Hachisu is the author of Japan: The Cookbook, a hefty volume with more than 400 recipes that explore the rich, culinary history of Japan, specifically from the 1970s and 1980s. She's a James Beard Award winner and the author of Japanese Farm Food and Preserving the Japanese Way.

START COOKING TODAY: Omnivore Books | Bookshop

In her latest book, Nancy wrote about the importance of understanding the meaning of a recipe "so not to lose the heart or soul from where it came." That shines through, both in her book and in our conversation with her about the many influences and sources she turned to while creating her recipes and building this informative collection of some of Japan's most well-known dishes.

“Japanese food is very insertable...into any menu and very democratic in that way.” — NANCY SINGLETON HACHISU

We sat down with Nancy at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Japan: The Cookbook.