Show 231, July 8, 2017: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking

Julie Ann SageerSince she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows.

This sure-to-impress cookbook offers 125 recipes for traditional favorites from Mezze, street-food skewers and sandwiches, and staples like Labneh and Ajin (Lebanese yogurt and bread) to fresh seasonal salads, pickles and vegetables, delicious main dishes and sweets, and rich desserts laced with Atar (rose water and orange blossom water syrup).

Julie is our guest.

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Show 231, July 8, 2017: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking. Continues…

Julie Ann SageerSince she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows.

Julie established her mark in the culinary world by making television history in 2012 with producing and premiering her Emmy-nominated and multiple award-winning national Public Television cooking show series Cooking with Julie Taboulie. The series become the first, and only, Lebanese cooking series to air in the United States and Canada.

Julie Ann Sageer continues to be the most pivotal pioneer, public figure and personality to motivate the movement of making Lebanese cuisine mainstream across America, with her brand-new Public Television series Julie Taboulie’s Lebanese Kitchen airing on PBS stations nationwide. This special series brings to life her love of her Lebanese culinary and cultural heritage in a celebration of all things Lebanese cuisine.

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Show 231, July 8, 2017: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die

Jet Tila at Cochon 555Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network including being one of only three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown” now airing its 15th season.

Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen.

Jet has not only compiled the classic 101 Asian recipes that every home cook needs to try, he has also demystified Asian cooking and made it approachable—with simplified techniques, weeknight-friendly cook times and ingredients commonly found in most grocery stores today. Starting with the philosophy of “yum” in Asian kitchens, Jet expertly teaches everything from stocking the pantry and mastering the wok to perfecting the building-blocks of Asian cuisine.

With his guiding hand and pro tips, readers can easily recreate authentic and delicious dishes like The Last Pad Thai Recipe You’ll Ever Need, Quicker Beef Pho, crispy Vegetable and Shrimp Tempura and the life-changing Bomb-Ass Homemade Sriracha

Your chance to meet Chef Jet, enjoy the best dishes from the book, get a signed copy and support the Careers through Culinary Arts Program (C-CAP)

On Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.) It’s a celebration of the publication of Jet’s first cookbook, 101 Asian Dishes You Need to Cook Before You Die.

Guests on July 18th are invited to savor Chef and Cutthroat Kitchen Judge Jet Tila’s delectable dishes, while sipping Champagne, Chang Beer or enjoying a signature cocktail created by Chef Sherry Yard all throughout the evening. Each guest will also go home with a signed copy of Chef Jet Tila’s inspiring new cookbook, 101 Asian Dishes You Need to Cook Before You Die, signed by the author himself

Ticket Information: COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila and benefit C-CAP will take place on Tuesday, July 18th, 2017 at The Tuck Room Tavern from 6:00 pm to 10:00 pm. Tickets are $95.00 per person and $75.00 from each ticket sold will directly benefit Careers through Culinary Arts Program (C-CAP) Los Angeles and is tax deductible. For more information or to purchase tickets directly, please visit COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila.

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Show 230, July 1, 2017: Chef Jean-Christian Jury, Vegan: The Cookbook

Jean Christian JuryVegan: The Cookbook is newly published by the well-traveled, Chef Jean-Christian Jury, a leader in the international vegan community. In the weighty volume the reader will discover a wide range of accessible and appealing plant-based dishes (designed for the home kitchen) that will excite and satisfy vegans, vegetarians, and omnivores alike. It features an impressive 450 recipes from more than 150 countries around the world.

The book presents dishes from countries ranging from Albania to Zambia. It showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavors.

Home cooks will discover sweet and savory starters, soups, salads, mains, and desserts for all to enjoy, accompanied by straightforward instructions and gorgeous color photography. Chef Jury’s recipes have been meticulously tested for accuracy and ease of use.

Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France. In 2008, he opened La Mano Verde in Berlin, Germany, his first vegan restaurant, and received praise from Saveur and Rodale’s Organic Life, and many international publications

A DealChef Jean-Christian has extended our listeners a special 30 per cent discount on this book. Go here to order the book and enter offer code to get the discount is VEGAN30.

We’ll meet Chef Jean-Christian.

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Show 225, May 27, 2017: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets

Matt MooreIt’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. He is also the author of the well-received, A Southern Gentleman’s Kitchen.

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pitmasters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

The Smokehouse Stories and Recipes section alone from 12 pitmasters throughout the South is worth buying the book for. For instance, The husband and wife team (Cody & Jiyeon) at Atlanta’s incredibly popular Heirloom Market BBQ (housed in just 720 square feet) creates traffic jams on the surrounding streets for their Korean accented ‘cue !

While pork butt is the star here (according to Matt, “True Southern BBQ has one and only one common denominator : pig.”) , the book includes almost every rub, sauce, and grilling technique for the sought after cut. The South’s Best Butt’s also features everything from Smoked Turkey Sandwiches to Pork Belly Tonkatsu Ramen to Fried Banana Pudding and all of the starters, sides, and desserts in between within its 150 plus recipes.

The son of a cattleman and a grandson of a butcher, Matt Moore is the quintessential Southern cook.

Matt joins us.

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Show 224, May 20, 2017: Deborah Madison, Icon of Vegetarian Cuisine Part One

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

Deborah Madison’s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.

Deborah Madison, the founding chef of San Francisco’s popular Greens restaurant, is the author of nine highly regarded cookbooks. Deborah Madison’s The Savory Way, Vegetarian Cooking for Everyone and Local Flavors have all received James Beard Foundation Awards.

A cooking teacher for two decades, a contributor to many magazines, and long involved in the local food and farming movement, Madison is the recipient of many other awards, including the MFK Fisher Mid-Career Award.

We grab Deborah from her New Mexico garden for a chat.

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Show 224, May 20, 2017: Deborah Madison, Icon of Vegetarian Cuisine Part Two

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

In My Kitchen is Deborah’s most personal cookbook. It takes you inside her home, reflecting how she cooks and eats today – with sophisticated and layered recipes that have been pared down and perfected after years of refinement. The more than one hundred recipes included here showcase Deborah’s style of carefully considered, forgiving, and endlessly adaptable recipes – perfect as they are, but also ripe for modification and improvisation.

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Show 217, April 1, 2017: Tess Masters, The Blender Girl

Tess MastersPowerhouse blogger and online phenomenon Tess Masters (AKA The Blender Girl) offers up more incredible vegan and gluten-free recipes that help you lead a vibrant healthy life in The Perfect Blend – 100 Blender Recipes to Energize and Revitalize.

Anchored to a master list of nutrient-dense ingredients, each of the twelve chapters addresses specific health goals, such as gaining energy, optimizing protein intake, boosting immunity, losing weight, and reducing inflammation.

“I list (Tess Masters) the foods that help me stay in optimal health, and share a few top-line takeaways for each of them—practical information on their health benefits, and how to prepare, blend, and cook them for amazing textures and tastes.”

“There are three optional boosters listed for each recipe that enhance flavor and/or nutrition. I’ve chosen them to work separately or together, so you can supplement any base recipe with one, two, or all three.”

“There are mind-blowing dishes and drinks, like Red Basil Balsamic Blast, Sexy Celeriac Slaw, Shiitake & Asparagus Lettuce Cups, Artichoke Ace, Lick-Your-Plate Lasagna, and Blueberry & Lemon Cashew Cream Crepes.”

“The food is functional and geared toward flexibility, so you can tailor the recipes to your own taste and requirements to find your perfect blend.”

Want to know what’s the peak of the season in flavor with fruits and vegetables? The first Monday of each month at 9:00 a.m. PT, Tess is on her Facebook page doing an engaging Facebook Live tutorial with Produce Guru Robert Schueller of Melissa’s explaining just that.

Tess is graciously sharing two recipes from The Perfect Blend that the “SoCal Restaurant Show” has sampled and given an enthusiastic “Thumbs Up” to. They are the Classic Cheesecake and Sustenance Stew. On the “SoCal Restaurant Show” Website click on the “Blog” Tab. On the dropdown menu then click on “Recipes.” There they are…

Tess is our guest to explain all that is delicious & healthy.

 

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Show 217, April 1, 2017: Joan Nathan, King Solomon’s Table : A Culinary Exploration of Jewish Cooking

Joan NathanKing Solomon’s Table – A Culinary Exploration of Jewish Cooking from Around the World is just out from Joan Nathan, the James Beard Award-winning, much-loved cookbook author and authority. It’s a fresh, around-the-world collection of recipes from the global Jewish diaspora—an essential book of cooking and culture.

Driven by a passion for discovery, King Solomon is said to have sent ships to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today.

With King Solomon’s appetites and explorations in mind, here celebrated author Joan Nathan gathers more than 170 recipes that span the millennia: from classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Spinach and Feta Bourekas; Hummus with Preserved Lemon and Cumin; and Hamantaschen with Poppy Seed or Chocolate Filling…to contemporary riffs on traditional dishes such as Smokey Shakshuka with Tomatoes, Peppers, and Eggplant; Homemade Herbed Labneh with Beets and Puy Lentils; Baghdadi Chicken with Rice, Coconut, and Cilantro; and Roman Ricotta Cheese Torte.

We travel with Joan from India to France, from Italy to Mexico, from El Salvador to Israel and, of course, all across North America, in a gorgeously illustrated culinary exploration that is filled with fascinating historical details, personal histories, and fantastic recipes that showcase the diversity of Jewish cuisine.

The humble bagel with a rich history has crossed over into mainstream America as a breakfast staple. Joan recaps the origins of the bagel in ancient Egypt and bring us up to the present. With a smear of cream cheese, please…

It is the most ambitious and satisfying book of Joan Nathan’s stellar, four decades-long career.

Joan Nathan joins us and has upcoming book tour appearances next week in Los Angeles.

Joan’s L.A. Tour Schedule :

Thurday April 6th:

Friday, April 7th :

 

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Show 209, February 4, 2017: Chef Sara Moulton, Public Television’s “Sara’s Weeknight Meals”

Sara MoultonChef Sara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” She is also the author of the Associated Press column “Kitchen Wise.”

Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Not just a collection of wonderful recipes, HOME COOKING 101 is a teaching manual aimed at the home cook. The recipes will indeed make it easier to put dinner on the table on a weeknight, but, as Sara notes in her introduction, “more important is that each recipe specifically demonstrates a tip or method that can make you a better and more confident cook while also teaching you to make your dishes taste better.”

Accordingly, the book’s first chapter is a compact and handy rulebook entitled “The Ten Basics of Good Home Cooking.” It advises the home cook as follows:

  • Shake hands with your stove
  • Buy a good knife
  • Get organized
  • Follow the recipe exactly the first time you make it
  • Dispense with mise en place
  • Reach for the salt
  • Balance flavors
  • Build umami
  • Use all your senses
  • Don’t waste food

As for the recipes, there are 150 of them—all new and accompanied by photographs that illustrate, step-by-step, the book’s key techniques. The book also boasts guest recipes from a stellar cast of some of Sara’s favorite chefs and cookbook authors, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

In sum, Sara writes, “The goal of this book is two-fold: to sharpen your sense of taste and to provide you with a raft of time-tested techniques that I hope will become second nature to you.”

We’re back in the kitchen with Chef Sara.

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