FROM THIS EPISODE
Photo by Rosalie Atkinson
Each year, we read through hundreds of cookbooks. Some of them have beautiful, vibrant photographs. Some of them tell stories about cultural borderlands and family traditions. Some are just pure food porn. This holiday season, Celia Sack from Omnivore Books on Food in San Francisco has compiled her list of favorites. We are checking it twice.
Let’s hear it from the professionals! We spoke with a handful of L.A. chefs to find out which kitchen items they recommend gifting to your loved ones. Find out what Roy Choi, Zach Pollack, Johnny Zone, Nyesha Arrington, Diep Tran, and Taylor Parsons are wrapping up this holiday season.
When people are lucky enough to live a long life, they have the gift of perspective. Jacques Pepin is not only living in an arc of change, but he spearheaded much of the transformation. Chef Pepin’s role continues to evolve as he teaches all of us not only about food, but how to live a life. His new book with his granddaughter, Shorey, is called “A Grandfather’s Lessons.”
Photo of baby sprouting broccoli by Joseph Stone.
Need a reprieve from all the decadent dessert talk? Laura Avery is here to get something green on your plate. Baby sprouting broccoli is having a moment at the market, and she’ll talk with the local restaurateurs and farmers who love it.
Photo of panettone courtesy of Roy Shvartzapel.
Chef Roy Shvartzapel is a classically trained pastry chef who has worked in some of the most prestigious kitchens around the world: elBulli, Bouchon Bakery, the list goes on. But he’s dedicated the better part of a decade to pursuing a year-round panettone kitchen.
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The rise of the chef, BraveTart, and bento boxes Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart. Dan Barber’s latest venture focuses on breeding sustainable seeds. Acadian foodways get a long-awaited spotlight. Thinking about getting takeout? Hayato is creating bento boxes that double as works of art.
Forging knives, lab-grown 'meat,' and iconic food writing It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
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