Hello and welcome to another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'Umami Bomb' by Raquel Pelzel. You can purchase this book here: https://amzn.to/33NYIAi--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/appSupport this podcast: https://anchor.fm/tastypages/support
Writing a Cookbook with Adeena Sussman and Raquel Pelzel
We go through the ins and outs of cookbooks with Clarkson Potter’s Editorial Director Raquel Pelzel and acclaimed cookbook author Adeena Sussman. We start off discussing the beast of a cookbook proposal that happens before you even get a book deal. From there, we break down what goes into a book start to finish, from how many times a recipe is tested to how you think about promotion. Having both written solo books and co-authoring others, Adeena chats working on Chrissy Tieghan's cookbooks and Raquel covers what it was like making a cannabis cookbook with Bob Marley's daughter. Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie & Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.
Episode 105: Talking Cookbooks with Paul Kahan, Jamie Feldmar, Raquel Pelzel & Rob Newton
Andrew Talks to Chefs
A rare, themed episode of the pod. Two chefs and two writers discuss the conceiving, making, and business of cookbooks. Paul Kahan takes us through his new Cooking for Good Times; writer Jamie Feldmar talks collaborating with top chefs like Angie Mar and Naomi Pomeroy; writer and editor Raquel Pelzel talks about acquiring cookbooks at Clarkson Potter and her own Umami Bomb; and chef Rob Newton explains the regional approach to his Seeking the South. And on his Toqueland blog this week, Andrew shares his working list of chef categories for the future that's already here. ***LINKS*** Andrew Talks to Chefs Official Website Cooking for Cook Times Jamie Feldmar Taste and Technique New Orleans Kitchen Butcher + Beast Raquel Pelzel Umami Bomb Rob Newton Seeking the South
Let Your Taste Buds Sing! Interview with Raquel Pelzel
We interview Raquel Pelzel in this podcast. She is an award winning cookbook author and Editorial Director for Cookbooks at Clarkson Potter. Raquel has co-authored two dozen cookbooks including several of her own: Sheet Pan Suppers—Meatless; Toast: The Cookbook; and Eggplant. She also is a former food editor at Tasting Table and an editor and recipe developer for Cook’s Illustrated. In this podcast, we discuss her latest cookbook, Umami Bomb.
Episode 131: Matthew Weingarten, Raquel Pelzel, & Jackson Landers
The Farm Report
This week on The Farm Report, host Erin Fairbanks chats with a group of talented chefs who have also authored two books, Matthew Weingarten and Raquel Pelzel, authors of “Preserving Wild Foods”, and Jackson Landers, author of “Eating Aliens”. Matthew and Raquel discuss the importance of foraging, utilizing what grows around you and re-imagining some of the wild foods that are often overlooked such as dandelions and mulberries. Jackson encourages listeners to be open minded about the foods they eat and brings up the importance of harvesting invasive species in favor of over harvested species. What makes eating iguanas any less weird than eating lobsters? Re-imagine your food on an imaginative and resourcefully themed episode of The Farm Report. This program was sponsored by HeritageRadioNetwork.org. “Indentured servants would have in their contracts that they couldn’t be fed lobster more than 2 or 3 times a week. Then we changed our minds about it, and now it’s become a luxury item.” “I think eating iguana is much less weird than eating this big weird alien thing from the ocean [lobster].” –Jackson Landers, author of Eating Aliens on The Farm Report “The whole idea is to diversify what we eat. That’s the key to any successful food system – diversity. I think the separation of our food sources is what causes a lot of our irresponsibility.” “Food should always be delicious and it should always be accessible and easy to make delicious food.” –Matthew Weingarten, co-author of Preserving Wild Foods on The Farm Report
On today’s THE FOOD SEEN, food writers/recipe developers Raquel Pelzel and Adeena Sussman, collaborate with the likes of Ellie Krieger, Suvir Saran, Jon Shook and Vinny Dotolo of Animal in LA, on their respective cookbooks. They talk about what it takes to compile and construct a chef’s vision and voice without compromising your own? Be it their culinary backgrounds, or through industry happenstance (an NYC blackout maybe?), these ladies are given the task of actualizing a recipe, all the while keeping the integrity of someone else’s food intact. This episode is sponsored by S. Wallace Edwards & Sons, Inc.