Diasporican's Illyanna Maisonet On Her Journey From Artist To Cookbook Author

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4.6 • 592 Ratings

🗓️ 12 December 2022

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

Illyanna Maisonet might be the first cookbook author who got her start posting Yelp reviews. She was a working artist when the financial crisis of 2008 sent her down a new path; it took a combination of culinary school, back issues of Gourmet magazine, and Anthony Bourdain’s "Kitchen Confidential" to help her discover a new calling. The Yelp reviews? Well, they helped boost her confidence as an aspiring writer. Illyanna went on to become the first Puerto Rican food columnist in the U.S, yet a deal to write a cookbook on the country’s cuisine eluded her. Not even the high-profile support of José Andrés seemed to make a difference. Illyanna persevered and "Diasporican: A Puerto Rican Cookbook" was published this fall. The author joins host Kerry Diamond to talk about the journey, the most special recipes in "Diasporican," her Burlap & Barrel Adobo & Sazón spice collaboration, and more. You can find the recipe for Illyanna’s Califas Shrimp (Puerto Rican shrimp and grits) from Diasporican here. Thank you to Käserei Champignon, a 100-year-old cheese producer and the maker of Cambozola, for supporting this episode. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here. More on Illyanna: Instagram, Website, "Diasporican"

Transcript

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0:00.0	Hi, Boys and Girls are all fired up.
0:07.0	Boys and girls are all by her.
0:11.0	Oh, world's shaking, baby, and we're on fire at.
0:15.0	Hi, everyone. You're listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond, coming
0:21.8	to you from Newsstand Studios at Rockefeller Center in the heart of New York City.
0:26.8	I'm the editor and founder of Cherry Bomb Magazine, and each week I talk to the most interesting
0:32.0	culinary personalities around. Joining me in the studio today is Eliana Masonette, the author of Diasparican, a Puerto Rican
0:40.2	cookbook. Eliana, who is the country's first Puerto Rican food columnist, shares the story of how
0:46.0	Diasparican came to be and the moxie and tenacity it took to get the book published.
0:51.8	Stay tuned for my chat with Eliana.
0:56.2	This episode of Radio Cherry Bomb is supported by Kayserai Champagnon, a 100-year-old cheese producer and the maker of Cambezola.
1:02.7	This fine cheese, which I happen to like very much, is made with Bavarian Alpine Milk and
1:07.7	crafted by master cheese makers dedicated to using all natural ingredients and traditional
1:12.8	methods to create one-of-a-kind cheeses. Cambozola, a triple cream soft-ripened cheese with delicate
1:19.6	notes of blue is truly a cheese like no other. For a more intense experience, try Cambezola
1:25.7	Black Label, aged longer and colder than than Camasola Classic, this bold and exceptionally creamy cheese was a 22 best-in-class winner at the renowned World Championship Cheese Contest.
1:37.8	To celebrate 40 years in the U.S. market, Cambezola is giving away three luxurious beach vacations, up to $10,000 in value.
1:46.0	Head over to this isfinechease.com to enter.
1:48.7	It's cold out, and you might be the lucky one.
1:51.3	The link is in our show notes.
1:53.0	While you're there, you can find recipes, parings, and the stores near you that carry Cambezola.
1:58.5	Don't forget, it's not blue, it's not Bree, it's Cambezola.
	...

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