97 min listen
SPECIAL REPORT #21: Celia Sack (Omnivore Books) on Why We Cook at Times Like This
SPECIAL REPORT #21: Celia Sack (Omnivore Books) on Why We Cook at Times Like This
ratings:
Length:
32 minutes
Released:
Apr 20, 2020
Format:
Podcast episode
Description
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.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's latest book)Omnivore BooksOmnivore Books' Quarantine Quenchers sectionOur interview with Iliana Regan (discussed in today's show)Our interview with Jacques Pepin (discussed in today's show)
Released:
Apr 20, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 6: Stephen Harris: Before he became a chef and turned The Sportsman in Seasalter, Kent, into a Michelin-starred destination restaurant, Stephen Harris was a punk rocker, history teacher, and financial advisor. Though he didn't discover the pro kitchen until he was nearly 30, this self-taught talent has taken his ideas of food as an expression of terroir and created what the National Restaurant Awards deemed the best restaurant in the UK in 2016 and 2017. While in New York City to promote his new cookbook (also titled The Sportsman), Stephen joined us to describe his unusual path and tell us all about the evolution of his style, his restaurant, and his book. by Andrew Talks to Chefs