39 min listen
Michael Solomonov & Steven Cook // Israeli Soul
FromSalt & Spine
ratings:
Length:
43 minutes
Released:
Dec 4, 2018
Format:
Podcast episode
Description
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Michael Solomonov & Steven CookThis week, we're excited to welcome Michael Solomonov & Steven Cook to SALT + SPINE, the podcast on stories behind cookbooks.Michael and Steve are the duo behind Zahav, Abe Fisher, and other Philadelphia restaurants. Their latest cookbook, Israeli Soul, takes readers on a culinary journey across Israel; their first cookbook, Zahav, won Best Cookbook of the Year from the James Beard Foundation.Plus, we talk with Reem Kassis, author of The Palestinian Table, about her friendship with Michael Solomonov, and we stop by Omnivore Books in San Francisco. And we stop by Omnivore Books in San Francisco to chat with Celia Sack.Read More:Common Threads: Food & Wine Goes Home for the Holidays With Two Chefs: One Palestinian, the Other Israeli // Food & WineGrief, Smoke and Salvation // New York TimesTips From an Ambassador for Israeli Cuisine // New York TimesBonus SALT + SPINE Features:Recipe: 5-Minute Hummus with Quick Tehina SauceSubscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. 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
Released:
Dec 4, 2018
Format:
Podcast episode
Titles in the series (100)
Chez Panisse alum Cal Peternell on harnessing pantry staples: Cal Peternell is the author of three cookbooks, including his latest: Almonds, Anchovies, and Pancetta. You might also know him from his two-decade tenure leading the kitchen at Chez Panisse, Alice Water’s famed Berkeley restaurant. We sat down with... by Salt & Spine