Peter Hertzmann's guest appearances

Peter Hertzmann

A Taste of the Past

Cookbook Love Podcast

The Well-Seasoned Librarian: Mixing Cookbooks and Conversation 

Cynthia Graubart

Dorothy Kalins

Lidia Bastianich

Andrew Smith

Frederick Douglass

Sara Bir

Jason Logsdon

Jay Buchsbaum

Kim Kushner

Peter Kaminsky

Barry Estabrook

Jacques Pepin

Hiroko Shimbo

Evan Hanczor

Seamus Mullen

OwlTail

Hi and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with author and cookbook collector and self-proclaimed autodidactic polymath, Peter Hertzmann. Peter has been the creator, author, and illustrator of the e-zine à la carte since its inception in 1999.  He is also the author of 50 Ways to Cook a Carrot and Knife Skills Illustrated. Peter is passionate about teaching people from all walks of life the skills that will enable them to cook almost anything. His obsession and life-long interest in cooking and culinary traditions goes back to the early 1970s and for him, cooking is not just a matter of preparing recipes, it is a total immersion in all things food. As he writes in his e-zine: “I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it!  For most of his adult life, my interest was Chinese cookery—its preparation, materials, history, politics, and culture. Besides learning all he could about Chinese food and culture, he became involved with Chinese-American organizations and studied Chinese-American food, history, and culture. He collected English-language Chinese cookbooks and eventually amassed one of the largest collections in the world. (The books are now part of the Pond-Hertzmann Collection at the University of California at Davis.) Then one fall, during an eight-day trip to Paris—his first—he had an epiphany - that he wouldn’t be able to proceed with my education unless he spent a lot of time in France and learned to at least read some French. In the following two years, he started doing just that. As he was obsessed with Chinese cookery, he is now obsessive with French cookery—its preparation, materials, history, politics, and culture. His e-zine a la carte is part of that obsession. Listen To This Episode:  Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode:  Peter’s website Hertzmann.com  Bibliothèque Nationale de France Archive.org Google Books      Download a copy of my Cookbook Writing Roadmap     Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron 

Hi and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with author and cookbook collector and self-proclaimed autodidactic polymath, Peter Hertzmann. Peter has been the creator, author, and illustrator of the e-zine à la carte since its inception in 1999.  He is also the author of 50 Ways to Cook a Carrot and Knife Skills Illustrated. Peter is passionate about teaching people from all walks of life the skills that will enable them to cook almost anything. His obsession and life-long interest in cooking and culinary traditions goes back to the early 1970s and for him, cooking is not just a matter of preparing recipes, it is a total immersion in all things food. As he writes in his e-zine: “I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it!  For most of his adult life, my interest was Chinese cookery—its preparation, materials, history, politics, and culture. Besides learning all he could about Chinese food and culture, he became involved with Chinese-American organizations and studied Chinese-American food, history, and culture. He collected English-language Chinese cookbooks and eventually amassed one of the largest collections in the world. (The books are now part of the Pond-Hertzmann Collection at the University of California at Davis.) Then one fall, during an eight-day trip to Paris—his first—he had an epiphany - that he wouldn’t be able to proceed with my education unless he spent a lot of time in France and learned to at least read some French. In the following two years, he started doing just that. As he was obsessed with Chinese cookery, he is now obsessive with French cookery—its preparation, materials, history, politics, and culture. His e-zine a la carte is part of that obsession. Listen To This Episode: <a href="https://itunes.apple.com/us/podcast/cookbook-love-podcast/id1435533489?mt=2" rel="nofollow" target="_blank"> Apple Podcast App</a><a href="https://www.stitcher.com/podcast/maggie-green/cookbook-love-podcast?refid=stpr" rel="nofollow" target="_blank">Stitcher </a><a href="https://playmusic.app.goo.gl/?ibi=com.google.PlayMusic&amp;isi=691797987&amp;ius=googleplaymusic&amp;apn=com.google.android.music&amp;link=https://play.google.com/music/m/I2q6mcqhfrcdaejvxyfb5bwcl7a?t%3DCookbook_Love_Podcast%26pcampaignid%3DMKT-na-all-co-pr-mu-pod-16" rel="nofollow" target="_blank">Google Music Play</a><a href="http://your-shows-libsyn-address.com/spotify" rel="nofollow" target="_blank">Spotify </a>Things We Mention In This Episode: <ul> <li><a href="https://www.hertzmann.com/" rel="nofollow" target="_blank">Peter’s website Hertzmann.com</a></li> <li><a href="https://gallica.bnf.fr/accueil/en/content/accueil-en." rel="nofollow" target="_blank"> Bibliothèque Nationale de France</a></li> <li><a href="http://www.archive.org" rel="nofollow" target="_blank">Archive.org</a></li> <li><a href="https://books.google.com/" rel="nofollow" target="_blank">Google Books</a></li> </ul> <ul> <li><a href="http://www.greenapron.com/roadmap" rel="nofollow" target="_blank"> Download a copy of my Cookbook Writing Roadmap</a></li> </ul> <ul> <li>Please join our <a href="https://www.facebook.com/groups/457460945007807/" rel="nofollow" target="_blank">Confident Cookbook Writer Facebook Group</a></li> <li>Let’s connect on Instagram <a href="https://www.instagram.com/greenapron/" rel="nofollow" target="_blank">@greenapron</a></li> </ul>

Episode 73: Interview with Author and Cooking Expert Peter Hertzmann

Peter Hertzmann is an author, instructor, blogger, historian, and occasional butcher. Today, Peter’s expertise that shines through the rest is that of knives. Linda interviews him about the origins of the chef’s knife, which actually didn’t even exist a mere 50 years ago! Tune in to hear more about how knives have evolved! This program has been sponsored by The Wisconsin Milk Marketing Board. Today’s music provided by Obey City. “If you look at the year 1855 as a dividing point…they did have steel before that, but that really made modern production of steel possible.” [13:55] “The Japanese style handle with a western style blade can be very comfortable.” [35:30] –Peter Hertzmann on A Taste of the Past

Peter Hertzmann is an author, instructor, blogger, historian, and occasional butcher. Today, Peter’s expertise that shines through the rest is that of knives. Linda interviews him about the origins of the chef’s knife, which actually didn’t even exist a mere 50 years ago! Tune in to hear more about how knives have evolved! This program has been sponsored by <a href="http://www.eatwisconsincheese.com/" rel="nofollow" target="_blank">The Wisconsin Milk Marketing Board</a>. Today’s music provided by <a href="https://soundcloud.com/obey-city" rel="nofollow" target="_blank">Obey City</a>. <h4>“If you look at the year 1855 as a dividing point…they did have steel before that, but that really made modern production of steel possible.” [13:55]</h4> “The Japanese style handle with a western style blade can be very comfortable.” [35:30] –Peter Hertzmann on A Taste of the Past

Episode 168: The History of Knives with Peter Hertzmann