• The Well-Seasoned Librarian: Mixing Cookbooks and Conversation

  • By: Dean Jones
  • Podcast

The Well-Seasoned Librarian: Mixing Cookbooks and Conversation

By: Dean Jones
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  • Summary

  • The Well-Seasoned Librarian: In Conversation with Food Writers, Chefs, and More! The Well-Seasoned Librarian is one of the fastest growing Food Podcasts online. You can view it on iTunes, Spotify, and all other platforms. Recent guests include Dorie Greenspan, Rose Levy Beranbaum, Beth A Lee , Nick Malgieri, Joanne Weir, Cenk Somnesoy, Darina Allen and more. Dean Jones is a Librarian and food writer. You can read my work at librarian-deanjones.medium.com/
    Dean Jones
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Art Literary History & Criticism
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Episodes
  • Irina Janakievska The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans) Well Seasoned Librarian Podcast Season 15 Episode 9

    Irina Janakievska The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans) Well Seasoned Librarian Podcast Season 15 Episode 9
    Nov 26 2024

    Author bio: Irina Janakievska is a Macedonian-British writer and recipe developer. Irina was born in Skopje, North Macedonia (then one of the republics of former Yugoslavia) but grew up in Kuwait from the late 1980s onwards. In 2001 she moved to London to complete her undergraduate and masters degrees at the London School of Economics in international relations and history. After university, a large corporate law firm sponsored her through law school and Irina became a solicitor. In 2020, Irina left her successful career in corporate and finance law to follow her passion for sharing her love of Balkan cuisine, the Balkans and its people with the world. Irina completed her culinary training at Leiths School of Food and Wine. She has contributed to the Guardian, Foodnetwork US, Whetstone Magazine, Mediterranean Lifestyle Magazine and Pit Magazine, among others. The Balkan Kitchen was shortlisted for the Jane Grigson Trust Award in 2023 and is her debut cookbook.

    Irina lives in London with her husband and young son, cooking, researching and writing about Balkan history, food culture and culinary traditions.

    "The Balkan Kitchen" by Irina Janakievska (Quadrille, £27)

    Photography: Liz Seabrook

    My headshot/author photo credit: Stephanie McGehee

    The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, https://www.amazon.com/Balkan-Kitchen-Recipes-Heart-Balkans/dp/1784886858/ref=asc_df_1784886858?mcid=1dea723e5d9a3fb787a91348403fcaaa&tag=hyprod-20&linkCode=df0&hvadid=693701446793&hvpos=&hvnetw=g&hvrand=8056607363636911735&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032054&hvtargid=pla-2296145217014&psc=1

    If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/wellseasonedlib⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

    Help us promote this podcast and share this episode with a friend!

    “Share on social and tag us at @WellLibrarian”

    “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

    Music by Podcastle Music Files

    Logo created by author Sarah Neidhardt who wrote "⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twenty Acres:A Seventies Childhood in the Woods⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠" Out now!

    If you have questions, comments or just want to be on the podcast, email me at⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠wellseasonedlibrarian@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and I'm happy to speak with you

    The Well-Seasoned Librarian: In Conversation with Food Writers, Chefs, and More! The Well-Seasoned Librarian is one of the fastest growing Food Podcasts online. You can view it on iTunes, Spotify, and all other platforms. Recent guests include Dorie Greenspan, Rose Levy Beranbaum, Beth A Lee , Nick Malgieri, Joanne Weir, Cenk Somnesoy, Darina Allen , John Devore and more.

    Follow me on YouTube https://www.youtube.com/channel/UCsibP5oAUIam8sOT-MZdXig
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    31 mins
  • Toni Tipton-Martin(When Southern Women Cook/Jubilee/The Jemima Code) Well Seasoned Librarian Podcast Season 15 Episode 8

    Toni Tipton-Martin(When Southern Women Cook/Jubilee/The Jemima Code) Well Seasoned Librarian Podcast Season 15 Episode 8
    Nov 22 2024
    Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook’s Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo’s Top Chef, was featured on CBS Sunday Morning’s annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna’s 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel’s Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D’Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington’s Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni’s foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children’s Picnic A Real Food Fair. Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D’Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore’s historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/wellseasonedlib⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Help us promote this podcast and share this episode with a friend! “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released." Music by Podcastle Music Files Logo created by author Sarah Neidhardt who wrote "⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twenty Acres:A Seventies Childhood in the ...
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    29 mins
  • Chef David Burke (Salt and Char, Red Horse,Red Room Salt/Iron Chef America) Well Seasoned Librarian Podcast Season 15 episode 7

    Chef David Burke (Salt and Char, Red Horse,Red Room Salt/Iron Chef America) Well Seasoned Librarian Podcast Season 15 episode 7
    Nov 21 2024
    Chef Bio: Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 20 restaurants and a retail- commercial bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine. At just 26, Burke’s kitchen mastery won him the executive chef position of New York City’s legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d’Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan’s Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard’s Who’s Who of Food and Beverage in America. Burke has been nominated twice for James Beard’s Best Chef and was a familiar face on the popular Top Chef TV show. After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand, and having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country. It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef. In 2015, he founded DBHM to further expand his footprint and to showcase what had become he culinary, decorative, and operational hallmarks of the David Burke brand. The advent of the Covid-19 pandemic threatened that growth; however, Burke continued to push forward. He created the #Feed the Heroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities. And, rather than retrenching, he opened eight new Burke-branded restaurants in North Carolina, Saudi Arabia and his home state of New Jersey between March 2020 and the send of 2022. A feat that helped earn him an Entrepreneur of the Year Award from Ernst & Young. In New Jersey, where he now has nine restaurants and a bakery, Burke also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year – one a culinary arts major, the other majoring in hospitality management. With the pandemic in the rear-view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke, establishing Red Horse by David Burke as a burgeoning steakhouse brand along with that of The Fox & The Falcon by David Burke. In 2023 he opened the second and third Red Horse, along with the first and second Fox & Falcon. Indeed, 2023 was a banner year for Burke with the opening of six restaurants and being awarded an honorary doctorate in business administration by Johnson & Wales. It also saw him enter the fast casual arena with the December debut of the innovative Park Ave Kitchen by David Burke, a restaurant showcasing two concepts – a 50-seat European-style grab-n-go cafe with service and a chic modern American brasserie for upscale dining. So far in 2024, Burke has opened Bernie’s at the Red Horse by David Burke in New Jersey’s historic \ Bernards Inn as a live entertainment venue and launched the G.O.A.T. Pizza brand, with its first Cornelius, NC location, his third brand launch I three years. Burke is currently building out a waterfront restaurant in Palm Beach County; it’s 2025 will mark his first entry into the Florida market. He is also working on the restaurant operations for a soon-to-be-announced major hotel and retail project, involving another historic New Jersey property. Website https://chefdavidburke.com/ If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/wellseasonedlib⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Help us promote this podcast and share this episode with a friend! “Share on social and tag us at @WellLibrarian” “Follow The Well ...
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    38 mins

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