On A Cook's Library Will Stewart 'chews the fat' with home cooks and professional chefs about a book of their choosing that has influenced the food they cook, eat, and obsess over.
Be it the first book they were given, one they open for a simple supper, or the one that serves as their 'kitchen bible'. There's no book too big, too small, too academic or too novel.
Subscribe for weekly conversations about life in the kitchen.
Follow @acookslibrary on Instagram
Follow Will Stewart @willstewie on Instagram
Hosted on Acast. See acast.com/privacy for more information.
On A Cook's Library Will Stewart 'chews the fat' with home cooks and professional chefs about a book of their choosing that has influenced the food they cook, eat, and obsess over.
Be it the first book they were given, one they open for a simple supper, or the one that serves as their 'kitchen bible'. There's no book too big, too small, too academic or too novel.
Subscribe for weekly conversations about life in the kitchen.
Follow @acookslibrary on Instagram
Follow Will Stewart @willstewie on Instagram
Hosted on Acast. See acast.com/privacy for more information.
On episode 15 Will speaks with Alexander Lobrano. American born but a French resident for 35 years... We find out his life is surrounded by food.
Alec was the European Correspondent for Gourmet magazine from 1999 until it closed in 2009, and has written about food and travel for other publications like the New York Times, the Wall Street Journal, the Guardian, Bon Appetit, and Food & Wine... to name a few.
We talk about his new memoir, My Place at the Table: A Recipe for a Delicious Life in Paris and his favourite cookbook by Elizabeth David, French Provincial Cooking.
Enjoy!
Follow Alec on Instagram: @aleclobrano
Read more on his website: https://www.alexanderlobrano.com/about/
Follow Will on Instagram: @willstewie
Follow on Instagram: @acookslibrary
Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.
Hosted on Acast. See acast.com/privacy for more information.