The Clever Cookstr's Quick and Dirty Tips from the World's Best Cooks
Summary: The Clever Cookstr serves up the most timely, relevant tips from the world’s best kitchens. You’ll get a delightful mix of cooking tips from emerging and established chefs and cookbook authors, as well as exclusive insights from bakers, sommeliers, farmers, grocers, and more. Every week, Clever Cookstr provides useful information for aspiring and long-time food lovers— and for anyone who wants to get delicious homemade food on the table. If you’ve been looking for a fun, fast-paced, authoritative source of information on what’s hot in the world of food and cooking, this is it. Clever Cookstr is passionate about helping people learn to cook more, believing that time spent sharing good food is one of the most vital and enjoyable parts of life.
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- Copyright: 2022 Macmillan Holdings, LLC
Podcasts:
Raghavan Iyer joins the Clever Cookstr to talk about the glorious potato, its many varieties and uses, the ultimate mashed potatoes around the world, and his new book, Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes. Read the full transcript here: http://bit.ly/2hZO9Qe
Genevieve Ko, author of Better Baking: Wholesome Ingredients, Delicious Desserts, joins the Clever Cookstr to dish on baking healthier (and tastier!) treats with alternative flours, good fats, and fruits and vegetables. With relentless recipe testing, Genevieve has formulas for better baking this season and all year long. Read the full transcript here: http://bit.ly/2ixnNsw
Cal Peternell, author of the bestselling cookbook Twelve Recipes and now of the cookbook A Recipe for Cooking, joins the Clever Cookstr to talk about his food philosophy in the kitchen, at the dinner table, and beyond. Read the full transcript here: http://bit.ly/2ixl2aC
Jeff Hertzberg and Zoë François are the authors of several baking books, most recently The New Healthy Bread in Five Minutes A Day. They joined the Clever Cookstr to talk about baking with ancient and alternative grains, whole grains and heirloom flours like spelt, sprouted wheat, and khorasan. Read the full transcript here: http://bit.ly/2gOura0
Jason Goodwin, author of a series of Yashim the Ottoman Investigator novels and now of the cookbook Yashim Cooks Istanbul, tells us about the flavors and techniques in the Turkish recipes in the book, and why cooking is an excellent activity for a detective marinating on his clues. Read the full transcript here: http://bit.ly/2gTO8jq
Abraham Conlon, co-author of The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macao, joins the Clever Cookstr to talk about the Macanese flavor profile and making a different kind of cookbook. Read the full transcript here: http://bit.ly/2f5wCUL
Jane Kelly is the co-founder of Eat Your Books, a company started to answer a need that she and many other home cooks were experiencing. Read the full transcript here: http://bit.ly/2fm8heg
Our guest today is Ryan Scott, author of One to Five: One Shortcut Recipe Transformed into Five Easy Dishes. In his new book, Ryan shows you how staple shortcut ingredients—like hardboiled eggs or frozen corn or cooked brown rice—can be the jumping off points for so many great homecooked recipes. Read the full transcript here: http://bit.ly/2g0DPpV
Michael Booth, a food and travel writer and journalist whose latest book is called Super Sushi Ramen Express: One Family’s Journey Through the Belly of Japan, joins the Clever Cookstr to talk about exploring regional cuisine, the evolution of food entertainment TV in Japan and America, the dish-mastery focus of Japanese chef culture, and more. Read the full transcript here: http://bit.ly/2fyvzRO
Our guest today is Katie Button, the executive chef and co-owner of Asheville, North Carolina restaurants Curate and Nightbell, and author of the new cookbook Curate: Authentic Spanish Food from an American Kitchen, out now from our sister company Flatiron Books. Read the full transcript here: http://bit.ly/2edkq9V
Matt Wallace, the author of the Sin du Jour series, joins the Clever Cookstr to talk about writing urban fantasy and culinary fiction, and what he cooks at home.
Our guests today are Geoff and Mitch Schwartz, both NFL offensive linemen and co-authors of Eat My Schwartz: Our Story of NFL Football, Food, Family, and Faith. They join the Clever Cookstr to talk about how they got into cooking, favorite game day snacks, and how food has played a role in some of the most important moments of their lives and careers. Read the full transcript here: http://bit.ly/2d11Kbu
Daina Falk, the creator of hungryfan.com and the author of The Hungry Fan's Game Day Cookbook: 165 Recipes for Eating, Drinking & Watching Sports, joins the Clever Cookstr to talk about healthier takes on game days eats. Read the full transcript here: http://bit.ly/2do56mn
Kevin Wolkober, creator of the Eat Drink Taiwan app, joins us to talk about his education in Taiwanese cuisine. Read the full transcript here: http://bit.ly/2d22V7Q
In their new cookbook The Gefilte Manifesto: New Recipes for Old World Jewish Foods, Liz Alpern and Jeffrey Yoskowitz are on a mission to revitalize Ashkenazi cuisine with recipes that draw inspiration from Jewish bakeries, neighborhood delis, old-fashioned pickle shops, and their own childhood kitchens. They're joining the Clever Cookstr to talk about bringing time-honored techniques and ingredients to your modern kitchen. Read the full transcript here: http://bit.ly/2duwqBZ