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Are we in the glorious final days of the physical cookbook just as interest in the ancient art of sourdough baking is at an all time high? Hopefully not, but if we are let celebrate what make cookbooks, especially bread cookbooks the lynchpin of the kitchen...counterculture if you will.
For bread bakers and all lovers of cookbooks, the Bake this Book podcast discusses the bread cookbooks that will be your reference for years to come.
Join Erik Fabian, cookbook lover and home baker, as we discuss naturally leavened, sourdough breads with a bit of pastry, pizza and talk about baking culture. We invite authors to talk about their inspiration, their favorite baking tips and the impact cookbooks have had on their lives.
22 Episodes
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Erik Fabian talks with Edward Espe Brown about his classic guide to baking and Zen, The Tassajara Bread Book. Edward Espe Brown is a Zen priest, meditation instructor, teacher of vegetarian cooking classes, and the author of a long list of books about food and Zen. He was the first head cook at Tassajara Zen Mountain Center, the San Francisco Zen Center's mountain monastery and retreat center. His teacher, Shunryu Suzuki Roshi, ordained Edward as a priest in 1971. In the years since, Edward...
Erik Fabian talks with Andrew Coe about his new book, American Bread: A History. Andrew Coe is a Brooklyn-based writer and independent scholar of American food history. He and his wife, Jane Ziegelman, wrote A Square Meal: A Culinary History of the Great Depression, which won a James Beard Award. His Chop Suey: A Cultural History of Chinese Food in the United States was a Beard finalist and was named one of the Financial Times' best food books of the year. From 2010 to 2014 he wrote the "Goo...
1Erik Fabian talks with Samuel Fromartz about his 2014 memoir, In Search of the Perfect Loaf: A Home Baker's Odyssey, and how his baking has evolved in the 12 years since. Sam Fromartz is a journalist who has spent four decades covering food, farming, and the environment. He started at Reuters in the mid-1980s, wrote for Fortune, Inc., the New York Times, and the Washington Post, and in 2011 co-founded the Food & Environment Reporting Network, the nonprofit newsroom he led as editor-in-c...
Join us for our third season of interviews with authors of sourdough cookbooks. Erik Fabian, home baker, cookbook lover and co-founder of Sourhouse will be speaking with authors of both new and classic cookbooks this season. We will explore the history of baking bread in America, examine this slippery concept of the "perfect loaf" and as always explore new recipes and stories of how/why these cookbooks came to be. Check out this trailer for a taste of what is to come. --- More About Sou...
A bonus episode recorded live at the 2026 Kneading Conference in Skowhegan, Maine! Erik Fabian talks with Rose Wilde about her cookbook, Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals. Rose Wilde is a Los Angeles chef and writer who grew up in Ecuador, trained as an actor, and practiced human rights law before turning to baking. In 2011 she founded Red Bread, a microbakery that started with bike deliveries and grew into a stand at the Santa Monica Far...
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