Best cookbooks of 2022, Ukrainian food, salt, curry

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 3 December 2022

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Bookstore owner Celia Sack shares her annual picks for best cookbooks with a surprising trend from first generation authors. Anna Voloshyna, a Ukrainian-born food writer and cooking instructor living in the Bay Area, she gets closer to home by sharing family favorites and modern reimaginings of traditional recipes. Ghetto Gastro’s cookbook “Black Power Kitchen'' aims to change the narrative of Black food through history, art, culture, and recipes. Naomi Duguid traveled the world to research how the essential ingredient of salt is collected and used. Raghanvan Iyer’s upcoming book is a love letter to a spice blend that is celebrated among cultures around the world.

Transcript

Click on a timestamp to play from that location

0:00.0	From K
0:02.0	Kie Kier W, I'm Evan Kliman and you're listening to good food.
0:05.0	Tis the season for gift guides,
0:07.4	and don't you know we've got some ideas for you.
0:10.3	It's our annual cookbook show,
0:12.3	which means putting in a call to Celia Sack of omnivore books in San Francisco.
0:17.0	To kick us off today, she has recommendations for all the food focused folks on your list.
0:23.4	Hi Celia.
0:24.6	Hi Evan, how you doing?
0:26.3	I'm good.
0:27.3	Good.
0:28.3	I'm really excited.
0:30.2	Excellent, me too, but nervous as usual and more than usual this year. I know I always tell you it feels like an oral exam.
0:38.0	Everyone always asks me why I don't ask you for questions in advance and I'm like, I don't know if that's allowed I don't know it's just
0:43.2	outright but there are so many great books out this year I just was like oh my god what am I
0:49.2	gonna what am I gonna choose what am I not gonna choose choose? It's really hard.
0:54.0	So were there any kind of trends this year
0:57.4	with cookbooks that were discernible?
0:59.5	Yes, I am happy to announce a new trend that I'm really fascinated by.
1:05.0	So, you know, for the past several years,
1:08.0	it's, there have been a lot of books by chefs who are sort of going back to their roots.
1:13.6	Maybe they came here as babies from another country
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from KCRW, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of KCRW and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.