Hi there, it's Sally.

You know, when you support the splendid table with a donation, you'll not only power a vital public media program,

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at splendidtable.org slash donate donate and thank you so much

for your support. I'm Francis Lamb and this is the splendid our Super Bowl, if the Super Bowl lasts

for three months instead of three hours.

And that's because every publisher knows the cookbooks make great holiday gifts.

And so we usually try to put on a real show this time of year. For this episode, we're going

to get into a few of the ones we're especially excited about. We've got swashbuckling

restaurateur Rose Previtt on her travels through Lebanon, Oman, Georgia and more

that led her to write her cookbook, MyDah. And we have internet star John Kung, talking about the confluence

of Chinese and North American cultures that created him and his cookbook, Kung food.

But we're going to start with dessert today.

Samantha Sennavarotna has long been an admired recipe developer and all-around food media

pro.

Everyone who's ever worked with her at one of the many

magazines or food shoots she has under her belt just loves her and with her

new book, Bake Smart, you're going to see why.

Hey Sam, it's great to see you.

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