Episode 110? THE GUEST: Molly Baz? THE BOOK: Cook This Book: Techniques That Teach & Recipes to Repeat? THE RECIPES (for paid subscribers): Strip Steaks au PoivreThis week, we're excited to welcome Molly Baz to Salt + Spine, the podcast on stories behind cookbooks.Molly became well-known as an editor in the Bon Appetit Test Kitchen, where she hosted videos on the magazine’s Youtube page. You may know herfrom the time she butchered an entire pig or when she learned to cook ostrich eggs.Molly grew up in upstate New York, near the Culinary Institute of America, but it wasn’t until later as a college student that Molly learned to love food while on a study-abroad program in Italy. When Molly graduated from Skidmore College, she took a job at Beacon Hill Bistro, where she says she really got her chops.Now, Molly has published her first cookbook, Cook This Book: Techniques that Teach and Recipes to Repeat. In Cook This Book, Molly tests the bounds of cookbook writing, including QR codes that link to videos teaching you simple skills like dicing onions and seasoning cuts of meat. She believes that we should all be eating delicious food at home and that we ought to be using a lot more salt.START COOKING TODAY: Omnivore Books | Bookshop | Hardcover Cook | IndieBound | AmazonMolly joined us remotely for this week’s episode. Stick around—we’re closing today’s show with our secret ingredient game. So let's head now to our virtual studio where Molly Baz joined us to #TalkCookbooks. 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