Salt & Spine Podcast Por Brian Hogan Stewart arte de portada

Salt & Spine

Salt & Spine

De: Brian Hogan Stewart
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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.comBrian Hogan Stewart Arte Comida y Vino Historia y Crítica Literaria
Episodios
  • John Bersani on the art of Tuscan hospitality

    John Bersani on the art of Tuscan hospitality
    Oct 9 2025
    Hi there, happy Thursday! Recording this week’s episode with John Bersani reminded me why I started Salt + Spine in the first place: to sit down with a cookbook author and glimpse their world. We’re often recording in studio—or more often these days, virtually—and it’s easy to miss the small details that make these conversations so alive.But there’s something grounding about being welcomed into someone’s home kitchen, hearing their stories as the dog runs past or a family member checks in to ask when we’re leaving for lunch. It was a real treat to join John and his family for an afternoon in Chianti. And while recording al fresco may not have produced the crispest audio, it offered something you can’t replicate in a studio: an honest glimpse into a life built around food, friendship, and place.I hope you enjoy our chat:The first thing I notice at John Bersani’s home in Gaiole in Chianti is the view. I’m so enamored by the rolling hills dotted with vines and olive trees that I miss the driveway. Finally, I find the right entryway, am greeted by John, and we settle next to the pool to record our conversation. A lifelong cook and host, John built a career in business before turning toward what truly grounded him: food and community. His cookbook—20 Amici 40 Ricette: Twenty Friends, Forty Recipes—is not a chef’s manifesto or a guide to Tuscan cuisine, but a love letter to the community he and his family have made there. Each chapter introduces a friend who’s shaped his life in Italy, paired with one or two recipes that carry the imprint of that relationship.In our conversation, John talks about growing up in an Italian-American family in Syracuse, New York, where Sundays smelled like simmering sauce. He recalls his grandparents’ small-town kitchens and the rituals that endured even after they left their old neighborhood for the suburbs. And he reflects on the years spent straddling two identities—American and Italian—and learning to see his adopted home from both sides of the table.We talk, too, about the rules of Italian cooking and how to bend them. About why Tuscan bread is famously unsalted. About the importance of shopping well. About how the right techniques transform a simple pasta into something magical.🎙️ | We’ve got a great chat with John—and of course, we put him to the test in our culinary game, asking him to create impromptu Tuscan dishes from surprise ingredients! Find this episode here on Substack and anywhere you get your podcasts.20 Amici, 40 Ricette: Friends and Food from the Heart of Chianti by John BersaniExperience what it’s like to not only eat in Tuscany, but also how it feels to live there. With traditional Tuscan recipes, heartwarming stories, and insider’s tips from local chefs and family cooks in 20 Amici – 40 Ricette you’ll learn—and taste—why that translates to 20 Friends, 40 Great Recipes.Feel like you’re wandering the streets of Gaiole, a Tuscan village named “One of Europe’s Most Idyllic Places to Live” by Forbes, as you meet local chefs who share their stories and recipes, from a creamy Risotto Semplice (basic risotto) to a tantalizing Branzino al Forno (whole roasted Mediterranean sea bass). Bring a taste of authentic Italian cooking to your kitchen and a touch of Tuscany to your home with the tales from locals who will feel like friends.We 💚 local bookstores. Pick up your copy of 20 Amici, 40 Ricette here:Bookshop // Omnivore BooksThis week, paid Substack subscribers will receive these two featured recipes from 20 Amici, 40 Ricette—subscribe today to get cooking!Salt + Spine is supported by listeners like you! For this week’s recipes—plus exclusive content and access to hundreds of other featured recipes from your favorite cookbook authors—become a paid subscriber today. 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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    43 m
  • Deuki Hong & Matt Rodbard chart a culinary revolution in Koreaworld

    Deuki Hong & Matt Rodbard chart a culinary revolution in Koreaworld
    Sep 25 2025
    Hi there, happy Thursday!What I’m Reading…* Food photographer extraordinaire Eva Kolenko (who’s shot more than 50 cookbooks) has a new Substack and she’s pulling back the curtain on her work. (Eva joined us in our Behind the Spine series back in 2022.)* Cookbook author Marian Burros died at 92 this week. NYT obit. While she authored a dozen-plus cookbooks in her career, the strongest remembrances are around her iconic plum torte, which she published in the Times in 1983 and has remained one of the paper’s most-popular recipes. You can read Pete Wells paying tribute here—or, better yet, bake one yourself. * We’re right in the heart of fall cookbook season, and this year’s lineup is especially rich—stunning, memorable works that I’ve been lucky to dive into (nearly 100 new books have already crossed my desk!). For a taste of the top titles, check out new roundups from Eater, Epicurious, and Saveur. I’ll be chatting with some of the authors on Salt + Spine and can’t wait to share those conversations with you.Episode 173: Deuki Hong & Matt RodbardThis week, chef Deuki Hong and journalist Matt Rodbard join us to #TalkCookbooks! Deuki’s latest restaurant SŌHN is an “all-day cafe and multi-use gathering space” in San Francisco. Matt is a writer who also hosts the prolific TASTE podcast (required listening for food lovers).When their first collaborative book, Koreatown, came out in 2016, it captivated food publishing. For many readers, it was the first time Korean American food culture was presented with such energy, personality, and depth. Eight years later, Deuki and Matt returned with a new, wider-lens look.The authors are quick to note that the new book, Koreaworld, isn’t a sequel. It’s a dispatch from a moment when Korean food and culture are everywhere: K-pop topping the charts, Parasite winning the Oscars, Seoul cafes setting global coffee trends, and a Korean tasting menu taking the top U.S. spot on the World’s 50 Best Restaurants list this year. As Deuki and Matt write in the opening to Korea World: “You are about to read the story of a culinary revolution.”In our conversation, Deuki and Matt take us behind the scenes of the ambitious project—from their travels through locations like Jeju and Seoul during the pandemic, to profiling the chefs and artisans who make up what they call “Korea World.”🎙️ | We’ve got a great chat with Deuki and Matt—and of course, we put them both to the test in our signature culinary game! Find this episode here on Substack and anywhere you get your podcasts.Koreaworld: A Cookbook by Deuki Hong & Matt RodbardA vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown.“The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.”—Edward Lee, chef and author of Bourbon LandJoin chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.In Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.We 💚 local bookstores. Pick up your copy of Koreaworld here:This week, Substack subscribers can access two featured recipes from Koreaworld:Salt + Spine is supported by listeners like you! For this week’s recipes—plus exclusive content ...
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    48 m
  • In Their Words: Elizabeth Poett on Life and Legacy at Rancho San Julian

    In Their Words: Elizabeth Poett on Life and Legacy at Rancho San Julian
    Sep 16 2025

    Elizabeth Poett reads from 'The Ranch Table' about cattle herding and the rhythm of ranch life.



    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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    4 m
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