791: Fall Cookbook Roundup

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.2 • 2.9K Ratings

🗓️ 29 November 2024

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

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Summary

It’s our favorite time of year – Fall Cookbook season! We’re joined by baker Samantha Seneviratne, author of Bake Smart, who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her Gooey Cranberry Crumb Cake. Then, chef and content creator Jon Kung talks about his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. He tells us about his cultural identity as a “third-culture kid,” how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined Hong Kong Style Chicken and Waffles. Then, Rose Previte, author of the new book Maydan: Recipes from Lebanon and Beyond, talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like Omani Grilled Shrimp Kebabs.

Broadcast dates for this episode:

November 3, 2023 (originally aired)
November 29, 2024 (rebroadcast)

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Transcript

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0:00.0	The Splendium Table was supported by Vitamix. You know, there are some essential cooking tools that have spanned generations, cross continents, and found their way into kitchens around the world. I'm thinking of the cast iron pam, the rolling pin, the mortar and pestle. But all of those were innovations at one point, and the high-powered Vitamix blender takes its place in that pantheon.
0:23.2	Vitamix blenders are incredible for whatever you like to cook. From soups to maranades to
0:28.1	sorbets, Vitamix blenders are built for versatility and endurance. Only the essential at Vitamix.com.
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1:11.8	I'm Francis Lamb and this is the splendid table from APM.
1:29.0	When you work in cookbooks like I do, the fall is our Super Bowl, if the Super Bowl lasts for
1:34.5	three months instead of three hours.
1:36.6	And that's because every publisher knows that cookbooks make great holiday gifts.
1:40.9	And so we usually try to put on a real show this time of year.
1:44.1	For this episode, we're going to get into a real show this time of year. For this episode,
1:45.2	we're going to get into a few of the ones we're especially excited about. We've got
1:48.7	swashbuckling restaurateur Rose Previtt on her travels through Lebanon, Oman, Georgia, and more,
1:54.6	that led her to write her cookbook, Maidon. And we have internet star John Kung talking about
2:00.5	the confluence of Chinese and North American cultures that created him and his cookbook, Kung Food.
	...

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