The Well-Seasoned Librarian: Mixing Cookbooks and Conversation

Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast by Cassy Joy Garcia ($30/Hardcover, Simon & Schuster, September 14, 2021)

Never throw out your leftovers again with these delicious and healthy meals designed to transform into an entirely different dish the next night from best-selling author Cassy Joy Garcia.

"Busy parents are treated to a savvy strategy for knockout, plan-ahead recipes...This is sure to satisfy everyone at the table." https://www.publishersweekly.com/978-1-9821-6726-4

BIO: Cassy Joy Garcia is the best-selling author of Cook Once Eat All Week and the creative force behind the popular food blog Fed + Fit. Eager to share her healthy living secrets with the world, she started Fed + Fit in 2011. Since then, she became a holistic nutrition consultant and transitioned her personal blog into a tremendously supportive and nimble online wellness editorial, backed by a small but mighty team of writers, researchers, and editors. After realizing that her own struggles to get a healthy homemade dinner on the table overlapped with the same struggles experienced by her readers, she decided that there must be a better way. The Cook Once method was born, and it has revolutionized how people cook. She lives in San Antonio, TX with her husband and two children

Tune in next week when I talk to Rose Levy Beranbaum (The Cake Bible, Rose's Ice Cream Bliss, Bread Bible) and Beth A Lee (The Essential Jewish Baking Cookbook,OMG Yummy Website) it will be a great week and I really enjoyed getting to talk to both the authors about their work.___

Rose Levy Beranbaum has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.”

Rose's  most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires.

____________________________

BETH A. LEE grew up on the East Coast before moving with her family to Northern California, thousands of miles away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and later pursued a marketing career in Silicon Valley.

In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family’s multicultural food traditions.

Beth has been featured in the New York Times and the San Jose Mercury News and has been a frequent contributor to Edible Silicon Valley. She also co-leads a popular virtual cooking group, Tasting Jerusalem, focused on Middle Eastern cuisines and ingredients.

Beth is so glad she can make a New York–style bagel in her sunlit kitchen in Northern California.

Please tune in to listen to both of these guests next week on the Well Seasoned Librarian

Carrie Morey founded her handmade biscuit business in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Over 15 years later, Callie’s Hot Little Biscuit is widely recognized as an iconic Southern brand with national retail exposure, 4 grab-and-go eateries in Charleston, Atlanta, and Charlotte, a food truck, and a cult-like following. Carrie is the author of cookbook: Callie’s Biscuits and Southern Traditions, a cookbook and narrative on entrepreneurship and life in the lowcountry. She stars in the culinary docu-series, How She Rolls, about biscuits, business, and balance in her life as an entrepreneur debuting on PBS Spring 2021.

Touted by Saveur, Food & Wine, Southern Living, The New York Times, Bake from Scratch, and Oprah among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit making alive.

Carrie has appeared live on the NBC Today Show, The Martha Stewart Show, Fox & Friends, The Hallmark Channel, Top Chef and QVC and has been profiled numerous times by The Food Network and Cooking Channel.

Callies Biscuits https://calliesbiscuits.com/

Hot Little Suppers: https://www.amazon.com/Hot-Little-Suppers-Recipes-Friends/dp/0785241612/ref=sr_1_1?dchild=1&keywords=hot+little+suppers&qid=1633296506&sr=8-1

How She Rolls PBS https://www.pbs.org/food/features/how-she-rolls-season-one-episodes/

BAKING WITH DORIE: Sweet, Salty & Simple by Dorie Greenspan (on-sale October 19, 2021, Houghton Mifflin, $35/hardcover)

Dorie Greenspan's name is synonymous with baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers up a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: Easy and accessible, with ingredients available at the corner grocery store. Beginners can ace every technique in this book. Are there surprises? But of course! Berry biscuits. Foot-long cheese sticks made with cream puff dough, gouda, and cumin. An apple pie with browned butter that tastes like warm mulled cider. A fast s'mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. This collection of simple yet sophisticated baking includes chapters like Breakfast Stuff * Cakes * Cookies * Pies and Tarts * Salty Bakes. Each one features "Sweethearts," Dorie's all-time favorite recipes that lend themselves to being remade, refashioned, and riffed on, like the chocolate chip cookies, meringue, and brioche.

This year marks New York Times bestselling author Dorie Greenspan’s thirtieth anniversary as a cookbook author. She has won five James Beard Awards for her cookbooks and journalism and was inducted into the Who’s Who of Food and Beverage in America. A columnist for the New York Times Magazine, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris.

Dorie Greenspan Website: https://doriegreenspan.com/

Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. His latest book is a completely revised and updated edition of HOW TO BAKE (Dover Books, 2018) formerly published in 1995.  He is also the author of NICK MALGIERI'S PASTRY: FOOLPROOF RECIPES FOR THE HOME COOK (Kyle Books, 2014), which followed on the heels of BREAD (Kyle Books, 2012) and BAKE! Essential Techniques for Perfect Baking (Kyle Books, 2010). He is also the author of The Modern Baker (DK Publishing, 2008), which was nominated for an IACP award; CHOCOLATE (HarperCollins, 1998), winner of an IACP/Julia Child Cookbook Award for best baking book of 1998, voted Best Chocolate Book in the World by the 1998 Salon International du Livre Gourmand, and included in Food & Wine magazine’s Best of the Best for 1998; and HOW TO BAKE (HarperCollins, 1995), the recipient of a James Beard Foundation cookbook award for best baking book of 1995.

His first book was Perfect Pastry (Macmillan, 1989) followed by Great Italian Desserts (Little, Brown, 1990), and Cookies Unlimited(HarperCollins, 2000), which was nominated for a James Beard Foundation cookbook award and was included in Food & Wine magazine’s Best of the Best for 2000. He is also the author of Perfect Cakes (HarperCollins, 2002), A Baker’s Tour (HarperCollins, 2005), which was nominated for a James Beard Foundation award and an IACP award, and Perfect Light Desserts (HarperCollins, 2006), coauthored with David Joachim.

In 1998 and 1999, he was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.

Malgieri began teaching in the New School Culinary Arts Program in 1979 and in 1981 became chairman of its Baking Department. He developed and taught the professional baking curriculum for the New York Restaurant School and authored the baking section of the Restaurant School’s textbook. A founder and owner of the Total Heaven Baking company, Malgieri has served as consultant to Inhilco, Inc. and restaurants and pastry shops throughout the United States. He has developed recipes for a variety of food producers, and for Food and Wines From France and A.I.D.I., the Italian Confectionery Industries Association.

To Read more of his bio go to https://www.nickmalgieri.com/about

Media professor Karl Beckstrand is the bestselling and award-winning author/illustrator of 25 multicultural/multilingual books and more than 60 ebook titles. His western survival thriller, To Swallow the Earth, won a 2016 International Book Award, and his multicultural kids’ books have been lauded by Publisher’s Weekly, Kirkus, The Horn Book, and School Library Journal. Raised in Silicon Valley, he has lived abroad and worked with people from all continents (except Antarctica). His work reflects cultural diversity—not only in protagonists, but in collaborators (his illustrators hail from Latin America, Europe, and Asia). Beckstrand has a B.A. in journalism from BYU, an M.A. in international relations from American Public University, and a broadcast/film certificate from Film A. Academy. He teaches media at a state college and, since 2004, has run Premio Publishing. Beckstrand has presented to Taiwan’s Global Leadership for Youth, city and state governments, festivals, and schools. His Y.A. stories, ebook mysteries, nonfiction, Spanish/bilingual, wordless, career, and STEM books feature ethnically diverse characters—and usually end with a twist. His work has appeared via: Amazon, Apple/iBooks, Baker & Taylor, Barnes & Noble, Costco, Deseret Book, Follett, Ingram, Papercrafts Magazine, Target.com, The U.S. Congressional Record, Walmart, FB, Twitter, and https://PremioBooks.com

Links 

https://PremioBooks.com

https://www.amazon.com/Karl-Beckstrand/e/B073T5F9VQ

https://www.facebook.com/PremioBooks/

https://www.instagram.com/karlbeckstrand/

https://www.goodreads.com/author/show/1860785.Karl_Beckstrand

https://www.bookbub.com/profile/karl-beckstrand

https://www.youtube.com/channel/UCnBDasodvKjUEC_0X4yLpFg

https://karlbeckstrandblog.wordpress.com/

https://twitter.com/PremioBooks

https://karlbeckstrandblog.wordpress.com

https://www.facebook.com/KarlBeckstrand.AuthorSpeaker/

https://www.linkedin.com/in/karlbeckstrand/

Next week on "The Well Seasoned Librarian Podcast" i'm going to be talking to Dorie Greenspan

@doriegreenspan

and Nick Malgieri

@NMalgieri

, I can't wait for you all to hear the two most wonderful conversations I've ever had!  Tune in Next week!

Patricia Joseph is a wife, mother of three sons and a daughter, writer, and web communications specialist. She is committed and passionate about building stronger families. She earned her B.S. in Journalism from the University of Massachusetts, at Amherst.

Ashley's Bio: " I am a native from San Francisco, I’ve been juicing for 7 years. I started Liquified Juicery in 2018 and launched in 2020. Juicing is my passion and my mission is to heal other from the inside out the natural way."

Liquified Juicery

Welcome to Liquified Juicery where we believe in healing the mind, body, and soul the natural way. We provide fresh locally sourced organic ingredients in our raw juice that can be delivered to you at your convenience.

Juicing is a great way to give your digestive tract a break from constantly breaking down food and providing your body pure nutrition that it can absorb immediately. Drinking our fresh organic raw cold pressed juice helps your liver and kidneys detoxify your body which also gives your body what it needs to slim down and have more energy. Fresh cold pressed juice provides vitamins, minerals, enzymes, flavonoids and probiotics which is why it is a great product to add into your daily routine. Our cold pressed raw organic juices also provide 100% of the nutrients in tact for optimal absorption into the body. We are able to create this by using the highest quality cold pressed juicer on the market.

Website

Originally from Devon, Leticia Ann Clark trained at Leiths School of Food & Wine after a degree & Masters in English Literature.

After graduating She worked in London restaurants (inc. Spring, The Dock Kitchen, Morito, Moro, Ellory-now-Leroy), as well as cooking for events, weddings, markets stalls and pop ups.

In between kitchen jobs she worked in publishing at Bloomsbury, Profile, Slightly Foxed and Prospect Books where she "mostly made coffee and bad jokes."

Her illustrations have been featured in PPC, Code, The Evening Standard and Waitrose, whilst her recipes and writing have been featured in/on The Guardian, Elle, Conde Nast Traveller, Waitrose (again), Olive, The Times,  The Financial Times, The Telegraph, The Sunday Times, Sunday Brunch, The New York Times, Eater, etc.

In 2017 She moved from London to Sardinia and began writing, drawing and cooking full-time, as well as teaching English.

Her first book, Bitter Honey: Recipes and Stories from the Island of Sardinia, was published in April 2020.

Her second book, La Vita è Dolce, a celebration of sweet things inspired by Italy, is published in June 2021 and is available for pre-order. She is also working on a food-themed memoir.

Website:

https://www.letitiaclark.co.uk/

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