FROM THIS EPISODE
Celia Sack is the owner of Omnivore Books in San Francisco. She joins Evan for the second year in a row to talk about the best cookbooks of 2013. Sack's favorites for bakers are Seriously Bitter Sweet by Alice Medrich and Sweet by Valerie Gordon. Chad Robertson's Tartine Book No. 3 and Pizza by Gabriele Bonci and Elisia Menduni are Sack's picks for best cookbooks for bread bakers. Her favorite chef-driven book is Manresa by David Kinch, and she says a future classic from this year is Suzanne Goin's A.O.C. Cookbook. Lastly, her favorite best-seller from this year is Ottolenghi by Yotam Ottolenghi and Sami Tamimi.
Lorena Jones is the publishing director for food books at Chronicle Books in San Francisco. She discusses the healthy state of cookbook publishing, despite the recent success of e-readers and monumental amount of online recipes and Youtube cooking instructions. Jones contends that the cookbook publishing industry is healthy, and that the physical cookbook still matters.
Michael Paterniti is the author of The Telling Room: A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese. He recounts the true story of his trip to Guzman, Spain where he met a cheesemaker named Ambrosio who told him a story about a cheese from a family recipe, which he claimed was among the best cheese in the world.
Daniel Patterson runs five restaurants in California. His new cookbook, Coi: Stories and Recipes, is part of an emerging category of chef-driven cookbooks. The recipes are not necessarily intended for the home cook, but these books capture the voices of the chefs with their philosophies, struggles with creativity and failure, and show how they choose to push technique for flavor and texture.
Farmer Troy Regier of Regier Family Farms talks about the recent freeze that's affected some of his crops and how he's protected his popular Satsumas.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Colonia Taco Lounge in La Puente. He recommends the cauliflower taco, deep fried doraditos, queso fresco "campión" taco, barbacoa taco and the nachostada. Get there early for the duck confit and guacamole tacos which sell out quickly. To drink he prefers the michelada (especially the one served with Epic Brewing Company's Sour Apple Saison ale.
Colonia Taco Lounge
13030 E Valley Blvd
La Puente, CA 91746
All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.