To write a cookbook, a good author will go to great lengths to perfect a recipe or understand a cuisine. On this week's show, we meet four food writers who are driven by a deep culinary curiosity. You may know Melissa Clark from her weekly column in the New York Times food section or from one of her 45-odd published cookbooks. We join Melissa in the studio to discuss the art of recipe-making to find out what led the prolific author to a life in food.
Read MoreTo write a cookbook, a good author will go to great lengths to perfect a recipe or understand a cuisine. On this week's show, we meet four food writers who are driven by a deep culinary curiosity. You may know Melissa Clark from her weekly column in the New York Times food section or from one of her 45-odd published cookbooks. Melissa joins us, as does Vicky Bennison, the creator of the YouTube sensation, Pasta Grannies.
Read MoreOn this week's show, we gather together some of the best of the cookbook world for some vicarious travel.
We begin with culinary superstar Sean Brock. In his bestselling cookbook, “South,” the award-winning chef breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. Sean sits down with us to discuss his book and explain what he’s doing to explore the possibilities of Southern food.
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