food books

For the first time in three hundred episodes, we're turning the tables on Andrew and sitting him in the hot seat, a.k.a. the guest's chair, to take you inside his new book The Dish: The Lives and Labor Behind One Plate of Food. Fellow writer and author Chandra Ram, of Food & Wine, takes the helm to ask Andrew all about the book: where the idea came from, what the research entailed, how difficult it was traveling and interviewing during the recent pandemic, and what the key takeaways from the book are. We've also layered in excerpts from the audio book, read by chef MIchael Lomonaco, to bring some sections Chandra and Andrew discuss to vivid life.

To order The Dish, please visit HarperCollin's book page, from which you can navigate to your favorite online bookseller. (Or purchase from a local, independent bookseller if you are able.)

Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

INTRODUCTION:

Amy Reiley is an Aphrodisiac Foods Expert and she is nothing short of a totally bad bitch and she has authored several aphrodisiac cook books!!! Fork Me Spoon Me is the name of my favorite one which I have already ordered. Her website, www.EatSomethingSexy.com has many free recipes on there and some are specific to the needs of women and men. I invite you to pour a glass of your favorite beverage, get comfortable and allow Amy and I take you on delectable journey of aphrodisiac enlightenment that you will thank us for later. 

10 BEST FOODS FOR WOMEN

https://www.eatsomethingsexy.com/foods-for-womens-sexual-health/

10 BEST FOODS FOR MEN

https://www.eatsomethingsexy.com/10-best-foods-for-men/

INCLUDED IN THIS EPISODE (But not limited to):

·      APRODHISIAC FOODS!!! 

·      Say Hello To A New Kind Of Date Night

·      The Best Foods For Women

·      The Best Foods For Men

·      Chocolate Is EVERYTHING!!!

·      YaY For Prostate Massagers!!!!!!!!!!!!!!!!

·      Yay Masturbation!!!!!!!!!

·      Accepting Yourself Sexually In A Balanced Way

CONNECT WITH AMY:

Website: https://www.EatSomethingSexy.com

Facebook: https://www.facebook.com/NaturalAphrodisiacs/

Twitter: https://twitter.com/EatSomethngSexy

Pinterest: https://www.pinterest.com/ForkMeSpoonMe/

CONNECT WITH DE’VANNON:

Website: https://www.SexDrugsAndJesus.com

Website: https://www.DownUnderApparel.com

TikTok: https://www.tiktok.com/@sexdrugsandjesus

YouTube: https://bit.ly/3daTqCM

Facebook: https://www.facebook.com/SexDrugsAndJesus/

Instagram: https://www.instagram.com/sexdrugsandjesuspodcast/

Twitter: https://twitter.com/TabooTopix

LinkedIn: https://www.linkedin.com/in/devannon

Pinterest: https://www.pinterest.es/SexDrugsAndJesus/_saved/

Email: DeVannon@SDJPodcast.com

D

Thanks for listening! Please donate at SexDrugsAndJesus.com and follow us on TikTok, IG etc.

New York City listeners will no doubt recognize Michael Cecchi-Azzolina's face, if not his name. For several decades now, he's run the dining rooms of some of the most popular, acclaimed, and influential restaurants in Manhattan, including Raoul's and Le Coucou. Michael's first book, Your Table is Ready: Tales of a New York City Maître D', which debuted just last week, is a no-holds-barred account of life in the front-of-house trenches, with all the vivid, sometimes lurid detail you'd expect. Andrew and MIchael sat down recently to discuss the book, its themes, and tangential issues such as guest etiquette (or lack thereof) and the most effective way to convey customer feedback.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Miss Dana talks about upcoming events in the library and the community, as well as what staffs' favorite foods are. She also shares some kid-friendly recipes for kids to make at home! Curl up with a yummy piece of pie and enjoy a food themed book! Enjoy your holidays!

Sign up for Dungeons and Dragons @MCPL here!

Celia Sack owns and operates the beloved independent San Francisco culinary bookshop Omnivore Books. Though the store is closed to walk-in customers for the lockdown, it continues to sell books via mail order to passionate veteran clients and new customers alike; she and her team have even created a Quarantine Quenchers section on their website. 

Celia discusses how Omnivore has pivoted during the pandemic, the very touching commitment of her customers, and makes a few recommendations to chef-readers out in Podcast Land.

Our thanks to S.Pellegrino for making these special reports possible.

LINKS

Andrew Talks to Chefs official site

Chefs, Drugs, and Rock & Roll (Andrew's latest book)

Omnivore Books

Omnivore Books' Quarantine Quenchers section

Our interview with Iliana Regan (discussed in today's show)

Our interview with Jacques Pepin (discussed in today's show)

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

A fun episode for both professional cooks and chefs, and "civilian" food geeks alike: Christine Muhlke, co-curator and writer of the new Phaidon book Signature Dishes That Matter, joins Andrew to kick around the notion of signature dishes, how she and her collaborators made their selections, and even some dishes that didn't make the cut. Joining them is acclaimed pastry chef Michael Laiskonis, currently of Recolte, and a food scholar in his own right.

The conversation ranges from the 1600s to 2018, from street food to haute cuisine, from nouvelle to New American, and touches on chefs ranging from Claudia Fleming to Wolfgang Puck, Paul Bocuse to David Chang, Alice Waters to Dan Barber.

Special thanks to Benno restaurant for hosting this conversation.

Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.

Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening!

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

One of the most unique chefs in America, Iliana Regan of Elizabeth Restaurant in Chicago, stops by Radio Cherry Bombe to talk about her searing new memoir, Burn The Place. She and guest host Jordana Rothman, Food & Wine magazine’s restaurant editor at large, talk identity, failure, and the power of memory. Iliana shares the reasons she closed her second restaurant, Kitsune, and explains how her newest venture, the Milkweed Inn B&B in Michigan’s Upper Peninsula, is an exit strategy of sorts.

And we do a speed round with Cherry Bombe staffer Audrey Payne. Find out what Audrey would never eat and why MasterChef Australia is a national obsession.

Stay tuned to hear who Suzanah Raffield of Camp Craft Cocktail thinks is the bombe!

Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

On this week's episode of Recommended Reading, in the booth with writer and editor Joshua David Stein (a contributing editor at Food & Wine, frequent contributor to the Village Voice, the New York Times, New York and The Guardian), we analyze JDS' analysis of The Grill, the Torrisi-Carbone group's Four Seasons reboot. In 2017, is it still possible to power lunch like it's 1959 — and should one want to?

Recommended Reading with Food Book Fair is powered by Simplecast

On today's episode, we welcome Stephen A. Satterfield — founder of the newly launched Whetstone Magazine, digital media producer, food writer, poet, ATLien and "the other Steven/Stephen Satterfield" — as we wrap up Food Book Fair 2017. We recap all the Fair happenings (including a roundtable on diversifying food media where Stephen was a featured speaker), and talk about the independent publishing hustle, #foodieodicals, reading while traveling, and wine.