Tyler Florence on grilling, fame, and embracing the unknown [Live from Cookbook Fest 2024]
Live from Cookbook Fest with Tyler Florence In this episode of Salt and Spine, host Brian Hogan Stewart interviews acclaimed chef Tyler Florence live from Cookbook Fest in Napa. Tyler shares his inspirational journey from a childhood filled with severe food allergies to becoming a renowned chef and television personality. Growing up in South Carolina and cultivating a deep love for Southern cuisine, Tyler's path led him to culinary school and eventually to New York City's culinary scene. He discusses his passion for live fire cooking, his newest cookbook 'American Grill,' and the importance of sustainable beef production. The episode also features a fun culinary game where Tyler demonstrates his creativity in crafting a dish using randomly drawn ingredients.00:00 The Ceremony of Cooking00:24 Introduction to the Live Episode01:05 Tyler Florence's Early Life and Food Allergies04:11 Discovering a Passion for Cooking08:35 Culinary School and Early Career13:34 Moving to New York and Early TV Appearances15:56 The Journey to Fame and Success23:24 Sustainable Beef and Regenerative Agriculture30:33 Mastering Live Fire: The New Cookbook31:11 The Comet and Its Tail: A Metaphor for Career Decisions31:53 Launching a Steak Restaurant: The Comet Moment32:33 From Comfort Food to Grilling: A Culinary Pivot33:08 The Art of Grilling: Personal Insights and Techniques34:27 Celebrating Culinary Achievements and Collaborations36:44 Alice Waters: A Friendship and Culinary Inspiration37:16 The Essence of California Cuisine42:38 Cookbook Inspirations and Southern Cooking Techniques45:49 Fun with Grilling: A Culinary Game54:17 Conclusion and Farewell This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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In Their Words: Viola Buitoni on the Timeless Taste of Bottarga
Enjoy this excerpt as Viola Buitoni reads from Italy by Ingredient. As Viola recounts, one vivid memory stands out from her childhood. It was a late September day when her mother took her to a fishmonger in Orbitel, nestled by the southern Tuscan coast. The experience, accentuated by the salty breeze of the lagoon and the familial presence, introduced her to bottarga—a cured fish roe delicacy—that has lingered in her kitchen and heart for fifty years.Viola fondly recalls stepping into the courtyard, her mother’s gentle guidance leading her to bottarga, an ingredient as much about tradition as it is about taste. She vividly describes their ritual of shaving it over buttered toast with lemon upon returning home, which later graced their spaghetti—a testament to Bottarga’s sea-like essence that mirrors the salt, wind, and shells. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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How Viola Buitoni turns simple pantry ingredients into Italian magic
Exploring Italy by Ingredient with Viola ButoniIn this episode of Salt and Spine, host Brian Hogan Stewart welcomes Viola Butoni to discuss her first cookbook, "Italy by Ingredient." Viola delves into her rich Italian culinary lineage, tracing back to the Butoni pasta and bocce chocolate. Growing up surrounded by fresh, homegrown produce and moving to New York, she transitioned from restaurant kitchens to owning a food shop, and eventually becoming a beloved cooking teacher. Viola's cookbook integrates her Italian roots with California's agricultural bounty, aiming to guide home cooks in exploring authentic Italian flavors with pantry staples. Throughout the episode, they discuss Viola's cooking tips, her unique recipes, and the creative process behind combining traditional and innovative Italian cuisine. The show also features a culinary game and an excerpted recipe narrated by Viola.00:00 Welcome Viola Buitoni03:08 Family Legacy and Food Heritage05:17 Childhood and Early Food Experiences08:22 Moving to New York and Culinary Beginnings11:20 Starting a Catering Business13:43 Transition to Teaching and Italy by Ingredient 15:42 The Concept of Italy by Ingredient 29:07 Choosing the Best Meat for Stew 29:41 Creative Rice Recipes 32:44 Pork Tenderloin in Bread Crust 34:43 Anchovy Enthusiasm 37:40 Chicken and Rabbit Recipes 40:24 Cookbook Inspirations 44:45 Italy by Secret Ingredient Game 49:08 Conclusion and Farewell This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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In Their Words: Sohla El-Waylly Reads from 'Start Here'
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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Sohla El-Waylly is teaching a new generation how to cook
Episode 168: Sohla El-WayllyThis week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here: Instructions for Becoming a Better Cook. In this episode, we hear from Sohla about her childhood, growing up in the San Fernando Valley and watching her mother prepare elaborate, multi-course Bengladeshi dinners for dozens (sometimes hundreds) at a time. And despite a phase as a picky eater, Sohla realized early on that she enjoyed working with her hands—from building furniture (lots of clocks!) to, eventually, cooking.After culinary school and working in fine dining kitchens, Sohla found herself gravitating towards food media, working first with Serious Eats and then Bon Appetit. While not her initial career objective, Sohla has carved a space in the competitive food media world, celebrated for her on-camera work and creative approach to culinary history.With her cookbook Start Here, Sohla created a playful-but-informative tome (600+ pages!) that emphasizes teaching culinary techniques for both sweet and savory cooking. And she’s intentionally done so in a way that many such technique-driven cookbooks before it haven’t: by rejecting the notion that European culinary technique are supreme, ensuring the book includes recipes from a wide range of cuisines and diets. 🎙️ | We had a great chat with Sohla—and of course, we put her to the test in our signature culinary game! Find this episode here on Substack and anywhere you get your podcasts. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world. saltandspine.substack.com
Ireland