Good Food
2018’s best cookbooks and restaurant openings
Holiday gift buying is in full swing, and so we’re looking back on a year of stellar cookbooks with Celia Sack of Omnivore Books. We’re also highlighting two great indie food zines you should know about.
By Evan Kleiman • • 56m ListenHoliday gift buying is in full swing, and so we’re looking back on a year of stellar cookbooks with Celia Sack of Omnivore Books. We’re also highlighting two great indie food zines you should know about. Plus: chef Anita Lo goes “Solo” and Zach Brooks and Evan Kleiman dissect their favorite restaurants of the year.
In this episode
6 stories2018’s best cookbooks with Omnivore Books’ Celia Sack
The holidays are here and gift shopping is in full effect. Evan Kleiman sits down with Celia Sack, the owner of Omnivore Books on Food in San Francisco, to discuss the best cookbooks of the year.
Read the story11 minWhetstone Media champions local food and new voices
Though some high-profile food magazines have struggled in recent years, indie food magazines are flourishing. Stephen Satterfield founded Whetstone Magazine in 2017.
Read the story8 minCompound Butter magazine: merging food and art
Jessie and Jaya Nicely are the brains behind Compound Butter magazine, in which personal vignettes about food are often accompanied by wildly creative illustrations and eye-catching photography.
Read the story9 minAnita Lo goes “Solo” in new cookbook
Anita Lo is a first-generation Chinese-American chef who has cooked at some of the highest levels you can imagine. She held a Michelin star for nine years as chef of Anissa in New York.
Read the story10 minA look back at LA’s restaurant openings in 2018
2018 was a banner year for Los Angeles restaurants, with so many anticipated openings that it’s difficult to remember them all. Smorgasburg GM and avid eater Zach Brooks joined Evan Kleiman to review what they thought were some of the year’s most important openings and trends.
Read the story9 minMarket Report: Meyer Lemons
Meyer lemons are prized by chefs for their sweetness and mild levels of acidity.
Read the story8 min
