『Salt & Spine』のカバーアート

Salt & Spine

Salt & Spine

著者： 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.

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  • Cathy Whims on Forty Years of Cheffing, Her First Cookbook, and the Art of Simple Cooking

    Cathy Whims on Forty Years of Cheffing, Her First Cookbook, and the Art of Simple Cooking
    2025/12/11

    After more than four decades in professional kitchens—including twenty years as chef-owner of Portland's beloved Nostrana—Cathy Whims has published her first cookbook. The Italian Summer Kitchen captures the essence of Italian summer cooking through the lens of the Pacific Northwest, featuring simple, ingredient-driven recipes and beautiful watercolor illustrations.

    This conversation was recorded in Bologna, Italy, at Sette Tavoli, one of Brian's favorite restaurants. We discuss Cathy's journey from vegetarian teenager to celebrated chef, her time training with Marcella Hazan and Dario Cecchini, the cult following around Nostrana's signature Insalata Nostrana, and how the pandemic changed her approach to this book.

    In this episode:

    • Growing up cooking with Julia Child cookbooks

    • Working through every station at Genoa, Portland's premier fine dining restaurant

    • The pivotal trips to Italy that changed everything

    • Opening Nostrana and celebrating 20 years this year

    • Training with Marcella Hazan and the tomato butter sauce that's been on the menu since day one

    • The secret to the perfect radicchio salad

    • Why she chose watercolor illustrations over photographs

    • How COVID-19 shifted the book from restaurant cooking to home cooking

    • The "less is more" philosophy of cucina povera

    • An ingredient challenge game

    Plus, on our Substack: Two recipes from the book—Spaghettini with Prawns and Yogurt Panna Cotta—and hear Cathy read an excerpt from The Italian Summer Kitchen.

    Special thanks to Jaqueline and the team at Sette Tavoli in Bologna for hosting this recording.

    Guest Cathy Whims

    Book The Italian Summer Kitchen by Cathy Whims

    Episode Length 45:28

    Timestamps

    00:00 - Introduction & recording in Bologna

    02:15 - Growing up in Chapel Hill, NC

    04:30 - The vegetarian awakening and her mother's response

    07:45 - Latin major turned professional cook

    10:20 - Landing the dream job at Genoa

    12:45 - Working through every station

    15:30 - The trips to Italy that changed everything

    18:00 - "The hundred dollar chicken" and knowing it was time to move on

    21:00 - Opening Nostrana: a new vision

    23:30 - Training with Marcella Hazan

    26:15 - The Insalata Nostrana: origin story and technique

    30:45 - The ice water secret

    33:00 - Other influential cookbook authors

    35:30 - The pandemic pivot: from restaurant book to home cooking

    39:00 - Why illustrations instead of photographs

    42:15 - Summer preservation techniques

    45:00 - The ingredient challenge game

    45:30 - Challenge #1: Seafood (spot prawns, bottarga, zucchini blossoms, truffle butter)

    49:15 - Challenge #2: Agrodolce (hazelnuts, red wine vinegar, peaches, marshmallows)

    53:00 - Challenge #3: Tuscan Crossover (chanterelles, guanciale, ricotta, kimchi)

    57:30 - Closing

    Credits

    Host: Brian Hogan Stewart

    Recorded at: Sette Tavoli, Bologna, Italy

    Salt + Spine is part of the Heritage Radio Network.



    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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    45 分
  • Peter Som: 'People Aren't Coming for a Michelin Dinner—They're Coming to Hang Out With You!'

    Peter Som: 'People Aren't Coming for a Michelin Dinner—They're Coming to Hang Out With You!'
    2025/11/19

    Fashion designer Peter Som joins us to talk about his new cookbook Family Style, the Cantonese grandmother who taught him that food is love, and why entertaining should feel effortless. Plus: char siu bacon cheeseburgers, quick scallion pancakes, and an apple cake that will become your new holiday staple.



    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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    53 分
  • John Bersani on the art of Tuscan hospitality

    John Bersani on the art of Tuscan hospitality
    2025/10/09
    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 分
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