Claim OwnershipRecommended Reading with Food Book Fair
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Well read and well fed: Explore what co-hosts Amanda Dell and Kimberly Chou and their guests are reading, watching and listening to in and around the world of food. New and classic cookbooks, food memoirs, great reportage, TV, food on film — it's all fair game. Tune in as they talk to magazine editors, writers, chefs and other folks who bridge the worlds of culinary and literary about what's recommended now in food media as well as media, literature and culture that inspires food media makers.
Theme song: "Get Up" by Ryan Little (http://www.youtube.com/TheR4C2010)
Theme song: "Get Up" by Ryan Little (http://www.youtube.com/TheR4C2010)
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Today on Recommended Reading with Food Book Fair, Michelin-starred chef Anita Lo joins us in the booth. Her new cookbook, "Solo" is a modern blueprint on cooking for one, peppered with humor and real life cooking affirmations and encouragement. We'll chat with Anita about life after Annisa, how a party of one can truly be a party, and much more.
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Christmas comes early to Recommended Reading! Food writer, chef, columnist and television presenter Yvette van Boven joins us in the booth and it's the best present we could ask for. Together with her husband, photographer Oof Verschuren, we're diving into their latest book ""Home Made Christmas"" and lots more. Merry merry!
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On this week's show, Recommended Reading talks to Lebanon-born private chef and caterer Edouard Massih about what he's reading, watching and listening to — especially his recommendations for Middle Eastern food and his dreams for Lebanese-food in New York. Heads up to dairy-free listeners: This episode is dairy-forward (and delicious).
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Bi-coastal PR maven Rachel Krupa of Krupa Consulting joins us in the booth to chat all about her new brick and mortar project, The Goods Mart. "I’m shaking up the archaic 7-11 model with a fresh, socially-conscious rethink of the convenience store" says Rachel about her urban version of the gas station Quick-Mart which opened in Silver Lake, CA this past April, and more recently in New York. From snacks to butter and toilet paper to shampoo, every item stocked at The Goods Mart has been hand-curated for amazing taste or function and ethical, eco-responsible practices — all by Krupa and her team. Kelvin Slushies for everyone!
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1We talk all things turmeric with Sana Javeri Kadri, founder (and "chief feelings officer") of Diaspora Co., the only direct-trade, single-origin turmeric company around. We chat about her new zine — "Cooking with Gold" — new products and what's new on her reading and watching lists.
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We cook up a good time in the studio with restaurateurs Nicole Ponseca and Miguel Trinidad. Their new book, ""I Am a Filipino: And This Is How We Cook"", highlights modern Filipino recipes that showcase the vibrant flavors of this diverse cuisine.
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On today's episode, we welcome Nik Sharma -- photographer and writer behind the acclaimed blog A Brown Table, and new author of the cookbook "Season." We talk identity, bicultural living, and beautifully seasoned — and seasonal — food.
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Performer, Director and Writer Daniel Isengart is in the studio! We'll chat about his books, "Queering the Kitchen: A Manifesto" and "The Art of Gay Cooking", an adaptation of The Alice B. Toklas Cookbook. Plus, his side hustle as an aura consultant and the best tips for a successful dinner party no matter what you serve.
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This week, we welcome Jeremiah Stone and Fabián von Hauske — gentlemen who have been described as a "wunderkind New York chef duo" for their first two restaurants, the tasting menu joint Contra and its more casual sister Wildair; partners in the rebooted Una Pizza Napoletana; and most recently, new authors. We chop it up in preview for their first book, "A Very Serious Cookbook: Contra Wildair," out next month.
This week we're very happy to be chopping it up with Cleopatra Zuli, educator, events curator, chef and one of the creative minds behind BLK PALATE, a production company and collective. Tune in as we talk about BLK PALATE's work to empower black queer folks through food and gathering, and the exciting new media project they're cooking up next.
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We love Put A Egg On It. (Note the "a," not "an," and say that ten times fast). This indie publication is one the OG food zines of this generation, inaugurators of Food Book Fair's signature magazine-festival-within-the-fair, and as of this year, celebrating a decade printing stories, photographs, comics and recipes on green paper. Sarah Forbes Keough and Ralph McGinnis join us in the studio to talk publishing, friendship, storytelling and good design — and of course, what they're reading, watching and listening to.
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Okay, okay, ladies, now let's talk representation:
Hello, world! We're especially excited to host Julia Turshen, celebrated cookbook author and founder of Equity at the Table — a new professional community and directory by and for queer and of color women and gender non-conforming folks in the food world. Described as "a practical and proactive response to the blatant gender and racial discrimination that plagues the food industry," EATT is inspired by the aphorism that it’s better to “build a longer table, not a higher fence.” We're also joined in studio by Klancy Miller, author of "Cooking Solo" and EATT advisory board member. Listen in as they talk about how EATT aims to change the game, what's on their reading lists as they feed the resistance, and much more.
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This week, we welcome the creative mind and handsome human behind pioneering gay food magazine Mouthfeel. Tune in as Mac Malikowski gives us the download on the new Mexico City issue of the mag — which includes "chef porn, furry graffiti, chilangos, drag tourism, dick tacos" and much more — plus what else he's consuming, reading, watching and listening wise.
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We’re honored to welcome our dear friend, Be Kind Be Fierce founder — and former executive director of Heritage Radio Network! — Erin Fairbanks back into our cozy shipping container behind Roberta’s. She sits down with Taylor Chapman, Senior Vice President of NationSwell Council on this week's episode of Recommended Reading. Stay tuned as they discuss all the things they are reading, eating and listening to.
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Multi-hyphenate culinary and design talent Mira Evnine joins us in the booth to chat all things around the table, plus her latest take on the community dinner party right here in Brooklyn.
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This week on Recommended Reading, we are joined by Casey Elsass, founder of Bushwick Kitchen and creator of our favorite sweet heat Bees Knees Spicy Honey! We discuss all things Bushwick Kitchen, what’s next for Casey and some surprising facts like his obsession with opera (!!). Tune in to hear more and to see what else we’re reading, eating and listening to.
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You say glou glou, I say glug glug: We say, YES to more natural, low-intervention wines with Jennifer Green, co-founder of Glou Glou Magazine (that's French, pronounced "glu glu" for utterly delectable, chuggable wines). On the list this week: What is natural wine anyway, and what we're reading — and what she's reading.
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On this week's show, we're thrilled to welcome Glory Edim, the founder of the coolest book club (and festival) we know: Well Read Black Girl, "dedicated to the phenomenal Black women on our bookshelves–past, present, & the 'beautyful' ones not yet born." We talk about the pleasure and magic of book clubs, online and IRL, #wellreadblackgirl book selfies, and much more.
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We welcome the inimitable Alexander Smalls: self-described "social minister," chef, restaurateur, opera singer, and creator of Minton's Supper Club and The Cecil in Harlem. Most recently, alongside JJ Johnson and Veronica Chambers, he's the co-author of "Between Harlem and Heaven: Afro-Asian American Cooking for Big Nights, Weeknights and Every Day."
Perhaps the only guest we'll ever welcome who is a winner of both a Grammy and Tony Award (for a cast recording of "Porgy and Bess" with the Houston Grand Opera, in 1976), AND Esquire's "Best New Restaurant in America" (for The Cecil, in 2014), Alexander gives us the low-down on the new book, his philosophies behind African diasporic cuisines, and, of course, what he's recommending.
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Inspired, Ignited and Inclusive: We break bread (well, Roberta's pizza) with Atara Bernstein of Pineapple Collaborative and Erin Fairbanks of Be Kind Be Fierce — two initiatives that support, empower and create a safe community space for women in hospitality.
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