Being the former Goth girl that I am, of course there is no monster I love more than that big, bad granddad of vampires, Dracula! We have a return guest in Allie Pino, whose upcoming Gothic Cookbook takes a bloody delicious bite out of Stoker's literary masterpiece, and we talk about the Gothic in literature, Gothic food and the sheer sexiness of vampires. I also share my method for a delicious, very garlicky, tomatoey Eastern European chicken dish that is native to Transylvania, so enjoy and watch out for those fangs!
To learn more about Allie Pino and her upcoming Gothic Cookbook, and to learn how to get a copy for yourself or your favorite Goth, visit: https://unbound.com/books/a-gothic-cookbook/ and use code GOTHICPOD10 for 10% off! You can also follow her on Instagram @sasacharlie or use the hashtag #Gothiccookbook so give her a follow!
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Please note: We experienced some technical difficulties while recording so I apologize for the audio quality in places where it fades out.
Happy end of April, Constant Listeners! It's National Jazz Appreciation Month, and I thought I'd focus on one of the Jazz Age books that I love most in the world. We are also talking with Dr. Eddie Tafoya, repeat customer here at the podcast, where we discuss Jay Gatsby's pride and pecadilloes, we debate whether he truly loved Daisy or just what she represents, and I extol the virtues and joys of that most 1920s of cocktails, the mint julep!
To learn more about the work of Dr. Eddie Tafoya, visit: www.eddietafoya.com
If you enjoy this podcast, you might like my blog, so check it out at: www.foodinbooks.com
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It's the marvelous month of March, and this month's episode features a wonderful book set in Renaissance Italy that is filled to the joyous brim with luscious food descriptions, a forbidden love, and a secret that brings to mind The DaVinci Code. I am also interviewing the book's author, the wonderful and talented Crystal King. We talk Italian cuisine, culinary appropriation, which social media platform would Renaissance chefs use most, and I also share a recipe for polpette di vitello con pinoli, e cipolla con una riduzione di aceto balsamico, which was published in the companion cookbook to King's novel, so give it a listen and try not to drool!
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Learn more about the works of Crystal King at: https://www.crystalking.com/
A belated holiday-themed episode awaits you today! We are discussing the ultimate New Mexico Christmas food - the biscochito, and I interview the talented Eric Martinez of Los Foodies, which is an amazing food magazine and marketing group here in our home state. Eric and I talk about the importance of food for a truly New Mexico Christmas, and the origin story of biscochitos in Rudolfo Anaya's classic children's book The Farolitos of Christmas and I share my dear grandmother's tried and true method for making these wonderful anise-studded cookies, so enjoy!
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And if you want to know more about Eric's work, visit: www.losfoodiesmagazine.com
To be or not to be, that is the question, and one of many questions and quandaries we'll be discussing in today's episode, focusing on my favorite of all William Shakespeare's plays, The Tragedy of Hamlet, Prince of Denmark. My special guest, author and marvelous cook Giovanni Franceschini, joins me to talk about his satirical novel Dinner at Shakespeare's Globe (written under his pseudonym Tonno Bisaccio) which recreates several Shakespearean plays in hilarious ways focusing on food. Giovanni and I will also discuss the meaning of food in The Bard's work, which is our favorite Shakespearean meal and answer the age-old question - was Shakespeare really Shakespeare?
Learn more about Giovanni Franceschini's awesome book of rhyming couplets and recipes - and consider buying it - at: https://www.amazon.com/gp/product/B082RFLCXK/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i2
If you enjoy this podcast, you will probably like my blog, over at: www.foodinbooks.com
You might even enjoy liking me on Facebook at: www.facebook.com/foodinbooks
And you may even want to follow me on Instagram at: www.instagram.com/foodinbooks
We're entering the holy season of Halloween, and what better way to kick off this eerie time of the year with a discussion of one of literature's great Gothic novels and its melodramatic themes of love, grief, obsession, and of course food! I also get to interview the wonderful Alessandra Pino, or Allie as she is known to her friends, the co-author of the marvelous illustrated book of recipes titled A Gothic Cookbook and we share our thoughts on the various foods mentioned in Rebecca, as well as a character analysis of the nameless heroine of the tale and we answer the great question - was Mrs. Danvers in love with Rebecca?
You can learn more about Allie's work on her Instagram feed at: www.instagram.com/agothiccookbook @agothiccookbook or on Twitter at: www.twitter.com/foodforflo @foodforflo, and you can learn more about her cookbook at: unbound.com/books/a-gothic-cookbook. If you're interested in supporting the cookbook and purchasing a copy, use the discount code: GOTHICPOD10
If you enjoy this podcast, you might like my blog, so give it a whirl at: www.foodinbooks.com
You can also like me on Facebook at: www.facebook.com/foodinbooks
Or you can follow me on Instagram at: www.instagram.com/foodinbooks
We're taking on Mario Puzo's operatic masterpiece The Godfather today, talking about the merits of both the book and the classic film trilogy, with Dr. Eddie Tafoya, English professor and self-professed expert on this topic, and I will share a mouth-wateringly delicious veal recipe, so enjoy!
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Learn more about Eddie Tafoya's work at: http://www.eddietafoya.com/
We're talking Stephen King again today with one of his darkest, most devastating and terrifying books of all, discussing how grief and not accepting death can bring about true horror, and I share my method for making one of the most homey and comforting dishes of all - and God knows we need some comfort food after this book! - so tune in and enjoy!
Cooking the Books is a proud member of the Barelas Podcasters Guild. Check them out on Instagram at: instagram.com/barelaspodguild
If you like this podcast, you'll probably enjoy my blog, so check it out at: www.foodinbooks.com
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Today's episode takes on one of the horniest and neurotic young men in modern literature, his obsession with self-pleasure, and a delicious cream-filled dessert, so enjoy! Special thanks to Dr. Eddie Tafoya, Professor of English Literature, whose ability to narrate a certain passage from this book with a completely straight face has earned him my gratitude, not to mention much giggling on my part. :)
If you like this podcast, you might enjoy my blog at: www.foodinbooks.com
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The man who was my first literary boyfriend, Edgar Allan Poe himself, and one of his masterpiece works, are the subject of today's podcast, as I expound on the dark genius of the man, his opium-like literary style, and describe a culinary dish worthy of the Spanish Inquisition. And special thanks to the handsome, intelligent, funny, and always annoying Dr. Eddie Tafoya, who provided some of today's audio. Check out some of his work at: https://www.goodreads.com/author/show/2007937.Eddie_Tafoya
Like what you hear? Then check out my blog at:
www.foodinbooks.com
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We're taking on the King of horror literature today, my main man Stephen King, and the book that is arguably one of his masterpieces, discussing the literary merits of the book vs. the notorious Stanley Kubrick film, and making some good old comfort food in today's episode, so enjoy!
If you like my podcast, you'll probably enjoy my blog at:
www.foodinbooks.com
You can also like me on Facebook at:
www.facebook.com/foodinbooks
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This episode features the poetry of my very favorite poet in the entire world, the late, great Pablo Neruda, and his culinary and sensual take on food in poetry, particularly the seemingly humble tomato, as well as my interpretation of it, and some meanderings on the nature of food and sexuality, so enjoy with your lover by your side! And many thanks to the hilarious, charming, handsome and occasionally annoying Dr. Eduardo Tafoya for doing the reading on today's episode!
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A bit late for Halloween, nonetheless we're talking one of the greatest novels in horror literature and how its ambiguity makes it that much more terrifying, and a delicious and unexpected dish of chicken with plums and radishes, so please join us!
Like what you hear? Check out my food blog at: www.foodinbooks.com!
You can also like me on Facebook at: www.facebook.com/foodinbooks
And you can follow me on Instagram at: www.instagram.com/foodinbooks
Special thanks to Dr. Eddie Tafoya, professor, comedian and author, who provided some of the audio in today's episode. If you want to learn more about his work, visit: www.goodreads.com/author/show/2007937.Eddie_Tafoya
It 's the high holy season for those of us drawn to the darker side of life, and in honor of Halloween, I'm talking about a favorite book of mine that spawned one of the most shocking and horrifying films ever made, and tying it in with a delicious potful of soup that is just perfect for this season of falling leaves, crisp evenings, ghosts and ghouls, so give it a listen!
Here is an interesting article if you want to dig more into the true story behind this book:
https://allthatsinteresting.com/roland-doe-the-exorcist-true-story
If you like what you hear, check out my blog over at : www.foodinbooks.com, or you can like me on Facebook at: www.facebook.com/foodinbooks, or even better, follow me on Instagram at: www.instagram.com/foodinbooks
Happy Halloween, you little monsters!
In honor of Hispanic Heritage Month, and to memorialize a wonderful author who was also a dear friend and mentor, I'm discussing the pivotal book Bless Me, Última by the late, great Chicano author Rudolfo Anaya and sharing my method for making a savory New Mexico treat that incorporates our favorite seasonal green chile!
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We're talking some Southern-fried vampirism today, along with a tasty appetizer that no self-respecting Southern housewife would be caught dead without, so check it out and leave a review wherever you listen to podcasts!
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Join me as we talk cannibalism, Dr. Hannibal Lecter, and I share my method for making a tasty chicken-liver and fava bean crostini!
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We're honoring the foul-mouthed legacy and cooking genius of my idol, Anthony Bourdain, talking about his seminal work Kitchen Confidential, and I'm trying my hand at one of his more fanciful food references in that book, so listen and enjoy!
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We're going back to 14th century Italy with a medieval monk and his Watson-like sidekick to an abbey where murder, mayhem and a massive library take center stage, and frying up some tasty cheesy goodness in the latest episode of Cooking the Books, so give us a listen!
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Today's episode talks about the unearthly joys of science-fiction, including my favorite sci-fi book of all time, and a delicious and unusual dish featuring - you guessed it - rabbit!
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