Nancy Silverton's cookbook 'The Cookie That Changed My Life' is an ode to perfection

The Cookie Bible: Legendary baker Rose Levy Beranbaum made history when she pioneered the reverse creaming technique for baking cakes. She wrote about it in her award-winning book, "The Cake Bible," 34 years ago. Now, twelve books later, she has just published "The Cookie Bible." On this episode, Rose shares her life of baking and love of cookies. by A Taste of the Past

48 min listen

Making Baked Alaska With Pastry Chef Caroline Schiff: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Baked Alaska is a show-stopping, crowd-pleaser dessert that has seen a renaissance recently, which can largely be attributed to one pastry chef in New York City—Caroline Schiff. Caroline is the executive pastry chef at iconic Brooklyn restaurant Gage & Tollner, where her popular version of Baked Alaska has been on the menu since the restaurant reopened in 2021. She’s known for her creative spins on classic treats and for the dramatic swoops in her meringue, and her hair. Caroline chats with host Jessie Sheehan about her culinary journey, her debut baking book, “The Sweet Side of Sourdough,” and the tasty treats she makes with her sourdough discard. Plus, the duo walk through Caroline’s Baked Alaska recipe, which she has adapted for home cooks. The pastry chef shares all of her best tips and tricks for working wi by She's My Cherry Pie

46 min listen

Making Snickerdoodles With Rebecca Firth: Rebecca Firth is a cookbook writer, photographer, and the culinary creative behind the dessert blog, Displaced Housewife. She’s the author of two baking books, “The Cookie Book” and “The Cake Book.” She joins host Jessie Sheehan to chat about her baking career and how she got into blogging. Then, the duo takes a deep dive into Rebecca’s classic Snickerdoodle recipe and the baker shares how she gets them super soft, but chewy, every time. Want to bake along? Here is Rebecca’s recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Rebecca: Instagram, website, recipes, The Cookie Book by She's My Cherry Pie

27 min listen

Making Peanut Butter Cookies With Nancy Silverton: The title of Nancy Silverton’s newest cookbook is “The Cookie That Changed My Life,” so we asked the iconic chef, baker, and author to join host Jessie Sheehan and share what’s so special about this particular baked good and walk us through the recipe. Nancy also talks about her recipe development process and how this peanut butter cookie came to be; why she amped up the amount of vanilla for maximum flecks and flavor; her thoughts on shaping cookies and cookie sheets; the fine line between creamed butter and greasy butter; and why she combines her leavening agents, spices, and salt with the butter instead of the flour. Want to bake along? Here is Nancy’s recipe for her life-changing cookie. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox St by She's My Cherry Pie

51 min listen

Bayou Saint Cake’s Bronwen Wyatt Talks Buttercream, Business & More: It’s the cake company that was truly born on the bayou—Bayou Saint Cake from Pastry Chef Bronwen Wyatt. Bronwen joins host Kerry Diamond to share her journey from making rolled cakes out of the "Joy of Cooking" cookbook at age 8 to launching a custom cake business out of necessity during the pandemic in New Orleans. Learn how this thoughtful cake artist channels her love of art and seasonality to create some of the most original and festive baked goods around. Thank you to Käserei Champignon, the maker of Cambozola cheese, and California Prunes for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here! More on Bronwen: Instagram, Website Check out Bayou Saint Cake’s recipe for Almond Cake with Prune-Raspberry Butter here! by Radio Cherry Bombe

40 min listen

Nina Compton: From Caribbean Flavors to NOLA: Today I’m talking to Chef Nina Compton, a James Beard award-winning chef based in New Orleans,Louisiana. She’s the owner and creative mind behind Compère Lapin and Bywater American Bistro. You’ll hear about her experience on Season 11 of Top Chef, by flavors unknown podcast

59 min listen

Nancy Silverton on The Cookie That Changed My Life, her new book (An Andrew Talks to Chefs Special Conversation): The ever-amazing Nancy Silverton discusses her new cookbook The Cookie That Changed My Life, featuring recipes she perfected for more than 100 classic baked treats. by Andrew Talks to Chefs

43 min listen

Encore! Making Cookies With Sarah Kieffer Of The Vanilla Bean Blog: She’s My Cherry Pie is on a little break, so we’re dipping into the archives and re-airing our episode from last year with Sarah Kieffer, the cookie expert behind The Vanilla Bean Blog and the books "Baking for the Holidays: 50+ Treats for a Festive Season" and "100 Cookies: The Baking Book for Every Kitchen." Sarah and host Jessie Sheehan talk all things… you guessed it… cookies, from holiday cut-outs to crinkle cookies, creaming butter and sugar, spatula sizes, pan banging, and glazing. Want to bake along? Click here for Sarah’s red velvet crinkle cookie recipe from Baking for the Holidays and here for the holiday cut-out cookie recipe from Sarah’s blog. Join Jessie for special She’s My Cherry Pie events in L.A. on Monday, Nov. 6th, and Brooklyn on Saturday, Nov. 11th. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond a by She's My Cherry Pie

46 min listen

Making Cinnamon Rolls With Sally McKenney Of Sally’s Baking Addiction: Google a baking recipe and chances are, the search results will include a recipe from Sally McKenney, the baker and recipe developer behind Sally’s Baking Recipes. It’s a testament to her popularity and the foolproof nature of her bakes. Sally, who is also a photographer and the author of three cookbooks—“Sally’s Baking Addiction,” “Sally’s Candy Addiction,” and “Sally’s Cookie Addiction”—is our guest on today’s episode of She’s My Cherry Pie. She shares her recipe for Overnight Cinnamon Rolls with host Jessie Sheehan and they talk yeast preferences, tricks for a quick rise, dough hooks, getting the lumps out of your cream cheese frosting, and more. Want to bake along? Here is Sally’s recipe for Overnight Cinnamon Rolls. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editori by She's My Cherry Pie

51 min listen

“The Cake Bible’s” Rose Levy Beranbaum & Her Favorite Yellow Cake: Today’s guest is Rose Levy Beranbaum, the renowned baker and award-winning author behind 12 cookbooks, including “The Cookie Bible” and “The Baking Bible.” The 35th anniversary edition of “The Cake Bible” will be out this fall. In this episode, host Jessie Sheehan chats with Rose about her recipe for All Occasion Downy Yellow Butter Cake with Dark Chocolate Ganache Frosting. They discuss how to make ganache with panache, Rose’s “reverse creaming” technique, and special moments in her career as a baker and author. Thank you to Plugrà Premium European Butter and Nonino for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter h by She's My Cherry Pie

43 min listen

Chef Deborah VanTrece Talks Global Soul Food: Grab your passports and get ready for Chef Deborah VanTrece’s very unique take on Southern cuisine. The owner and creative director of Atlanta’s Twisted Soul Cookhouse & Pours and author of 'The Twisted Soul Cookbook: Modern Soul Food with Global Flavors,' Deborah has created a cuisine that’s all her own—one that’s reflective of her life, loves, appetites, and adventures. She joins host Kerry Diamond to talk about her debut cookbook, life during the pandemic, and the secret behind her praline mac & cheese. Thank you to Talea Beer Co. of Williamsburg, Brooklyn, for supporting today’s show. by Radio Cherry Bombe

36 min listen

Cleveland Chocolate with Noble Beast Brewing (Ep. 34) by Bean to Barstool

29 min listen

Gavin Kaysen: Cooking Philosophy, Leadership & Future: Today, I’m talking to Chef Gavin Kaysen. He’s the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best C... by flavors unknown podcast

45 min listen

Two cookbooks for baking the sweetest holiday treats by NPR's Book of the Day

22 min listen

Making Chocolate Chip Cookies With Smitten Kitchen's Deb Perelman: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Deb Perelman of Smitten Kitchen loves chocolate chip cookies, so much so that she’s featured five different recipes on her popular blog over the years. She joins host Jessie Sheehan to walk through the particulars of each recipe, and they do a deep dive into Deb’s recipe for Chocolate Chip Cookies With Salted Walnut Brittle from Deb’s latest cookbook, “Smitten Kitchen: Keepers.” Deb is known for her meticulously tested and accessible recipes on both her blog and in her bestselling cookbooks. She and Jessie discuss whether you need to rest your cookie dough or not, softening and flavoring your butter, using only one bowl, parchment paper particulars, and more. To bake along, here’s Deb’s Chocolate Chip Cookies With Salted Walnut Brittle. Thank you to Plugra Premium European butter for supporting by She's My Cherry Pie

49 min listen

LKF 270: Nancy Silverton and "The Cookie That Changed My Life": Dave and Alonso (and Margy Rochlin) make this Linoleum Knife & Fork episode available to everyone, so we can share our wonderful conversation with the fabulous Nancy Silverton about her new book, . For more Linoleum Knife & Fork, by Linoleum Knife

59 min listen

Episode 158: Urban Cheesemaking Series: Learning About Cheese with The Brooklyn Kitchen: Want to learn how to make cheese? Live in Brooklyn? Why havent you been to the Brooklyn Kitchen yet!? Learn all about New York Citys original small box cooking store and their educational programs on this weeks episode of Cutting the Curd. Anne is joined by Cutting the Curd

31 min listen

Home Cook Champ Sohla El-Waylly: Sohla El-Waylly is a video star, home cook champ, current Cherry Bombe magazine cover girl, and new mom. Sohla chats with host Kerry Diamond about her debut cookbook, “Start Here: Instructions for Becoming a Better Cook,” a 600+ page blockbuster that comes out this week. They also talk about Sohla’s experience in culinary school, her love of cookbook collecting, and getting ready for her baby’s arrival. Thank you to OpenTable, Ace Hotel, and Republic of Tea for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry Diamond Produced by Catherine Baker and Jenna Sadhu Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Music by Tralala, “All Fired Up” Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sohla: Instagr by Radio Cherry Bombe

27 min listen

Making Fortune Cookies With Diana Yen: For our final episode of the year, Diana Yen shares her recipe for a cookie perfect for New Year’s celebrations: the fortune cookie. Diana is a food stylist, chef, and founder of A La Carte, a creative studio based in Ojai. Her work has been featured in Cherry Bombe Magazine, Bon Appétit, and Kinfolk. Diana joins host Jessie Sheehan to talk about her creative process, her upcoming cookbook, and her fortune cookie recipe. Want to bake along? You can find Diana’s recipe here and in the “Cherry Bombe” cookbook. Wishing you lots of beautiful baked goods and good fortune in 2024. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subs by She's My Cherry Pie

43 min listen

Making Sticky Buns With Joanne Chang Of Flour Bakery: Joanne Chang, the award-winning pastry chef, cookbook author, and founder of the Flour Bakeries & Cafes in Boston and Cambridge, has built a major following for her baked goods, but her sticky buns, or sticky sticky buns as she calls them, occupy a special place in people’s hearts. Joanne and host Jessie Sheehan talk about Joanne’s life & career and then break down her sticky bun recipe and her unique tips for making them. There’s flicking flour, her slap slap slap technique, the window pane dough test, and something called the cat’s piano. It’s all as fun as it sounds. Click here for Joanne’s Sticky Sticky Bun recipe. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Joanne: Instagram, Flour Bakery, her cookbooks "Flour" and "Pastry Love" More o by She's My Cherry Pie

51 min listen

Twenty years after How To Eat, Nigella Lawson is still the home cooking champion by Salt & Spine

34 min listen

Holiday Cookies With Sarah Kieffer Of “100 Cookies”: It’s the final episode of Cherry Bombe’s baking miniseries She’s My Cherry Pie, and we have a special holiday-themed interview for all you bakers out there. Host Jessie Sheehan is joined by Sarah Kieffer, the cookie expert behind The Vanilla Bean Blog and the books "Baking for the Holidays: 50+ Treats for a Festive Season" and "100 Cookies: The Baking Book for Every Kitchen." They talk all things… you guessed it… cookies, from holiday cut-outs to crinkle cookies, creaming butter and sugar, spatula sizes, pan banging, scooping, glazing, and mailing. If you love baking cookies, or just eating them, do not miss this episode. Click here for Sarah’s red velvet crinkle cookie recipe from "Baking for the Holidays" and here for the holiday cut-out cookie recipe from Sarah’s blog. Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org. Subscribe to our newsletter and check out by Radio Cherry Bombe

45 min listen

Episode 213: The Kitchn and The Saveur Cookbooks: This week on Eat Your Words, host Cathy Erway is closing out 2014 with two wonderful guests: Helen Rosner of Saveur and Eater and Sara Kate Gillingham of The Kitchn to talk about their respective new cookbooks. Helen shares that Saveurs The New Classics C by Eat Your Words Presents: Saved by the Bellini

35 min listen

The Grilled Cheeserie: On today's episode, Elena chats with Grilled Cheese Chef Crystal De Luna-Bogan, chef and co-owner of the original food truck and now brick and mortar Nashville based restaurant. How to scale sustainably while also serving delicious grilled cheese? Crystal is figuring it out! by Cutting the Curd

34 min listen

37. Lori Vaughn: How To Become a Better Home Cook & Baker: You’ve tried new recipes over the years, but how well have they turned out? You’ve made family dinner since the beginning of time, but do you consider yourself a great home cook? Today in this Episode of That Was Delicious, we talk with Lori... by That Was Delicious

49 min listen

Pastry Chef Brian Levy Explains How To Use Fruit As A Sweetener In Baked Goods: Today’s guest is Brian Levy, pastry chef, recipe developer, and author of the baking book “Good & Sweet.” Brian’s unique book focuses on sweetening baked goods with fruit instead of sugar, and he joins host Jessie Sheehan to talk about his technique and how it came to be. He then shares how to make his special prune-and-date-sweetened cupcakes with chocolate ermine frosting, a recipe he created for his nephew Hugo. Brian and Jessie also discuss his time working for Gina DePalma, the much-loved Babbo pastry chef; why he loves Costco; and his thoughts on appliance sizes and rotating your baked goods. Want to bake along? Here is Brian’s recipe for the Hugo Cupcakes. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox S by She's My Cherry Pie

40 min listen

Roxana Jullapat of LA’s Friends & Family Shares Her Sourdough Secrets: Today’s guest is Roxana Jullapat, baker, pastry chef, co-owner of Friends & Family bakery in Los Angeles, and author of the baking book “Mother Grains.” Roxana is known for her devotion to whole grains and a pastry case filled with dozens of beautifully executed bakes. Think Sonora Wheat croissants, blue corn blueberry scones, rye chocolate chip cookies, and einkorn shortbread. And then there are the boules and baguettes and all the other wonderful breads that Roxana and her team make. Roxana joins host Jessie Sheehan to talk about her bakery and all things sourdough bread. She also guides Jessie through her baking process and the recipe for her Fruit-Nut Bread from “Mother Grains.” Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at by She's My Cherry Pie

38 min listen

272: Natasha Pickowicz & Claire Saffitz by This Is TASTE

62 min listen

Claire Saffitz Is Back And Talking Chocolate Soufflé: Beloved dessert authority, recipe developer, and YouTube star Claire Saffitz is back on She’s My Cherry Pie! In this episode, Claire joins host Jessie Sheehan to tackle a baked good that has long delighted eaters and intimidated home cooks: chocolate soufflé. Claire says there’s a lot of fear-mongering around the dessert, but when you break it down into straightforward steps and reduce the batch size, it’s an attainable bake for anyone. Tune in for Claire’s tips for super stable soufflés and her explanation of why coating the inside of your ramekins with sugar ensures your dessert will rise (and stay) high. The duo also chat about Claire’s approach to writing recipes, what being a YouTuber means to her today, her New York Times-bestselling cookbook “What’s For Dessert,” and more. Want to bake along? Here is Claire’s recipe for Chocolate Soufflé. Thank you to Plugrà Premium European Butter and California Prunes for supporting by She's My Cherry Pie

59 min listen

Greener Cooking & City Break Food: Sustainable cooking, city break food and a simple sexy quiche! by The Kitchen Café

28 min listen

Discover this podcast and so much more

Nancy Silverton's cookbook 'The Cookie That Changed My Life' is an ode to perfection

Nancy Silverton's cookbook 'The Cookie That Changed My Life' is an ode to perfection

Description

Titles in the series (100)

More Episodes from NPR's Book of the Day

Related podcast episodes