It's one thing to read a cookbook, quite another to actually make some of the recipes in one.  There are limits to our time and kitchen abilities. 

That's why we jumped at the chance to visit with the author of Now & Again.  It's a book about LEFTOVERS. 

Sure, leftovers dressed up for a new day on the job, but leftovers just the same. 

Haven't we all looked for ways to turn an old meal into something new?  Julia Turshen answers the question with an emphatic yes. 

Winning A Round In The Kitchen

Nov 21, 2016
Chronicle Books

If even the thought of having to prepare a meal leaves you cold, it might be time for a little pep talk. 

Julia Turshen delivers one in her book Small Victories

It's about the many things you can do in the kitchen, many with little preparation, and still bring a triumph to the table. 

Yummy Food, Hold The Salt

Jul 7, 2016
Chronicle Books

Salt sure adds flavor to food.  And often, a few points to your blood pressure as well. 

Which is why many doctors advocate diets somewhat lower in sodium than is traditional for the American palate. 

Jessica Goldman Foung goes by "Sodium Girl" at her blog.  She is now the author of a low-sodium cookbook, Low-So Good, filled with flavorful recipes that keep a lid on the salt. 

Smoke 'Em If You Got 'Em

Jun 1, 2016
Project Smoke

Steven Raichlen spends so much time around barbecue grills and smokers, we're not sure how he finds time to write books. 

And host a TV show, "Project Smoke," on public TV. 

But he does both, with another book out and a second season of the show on the air. 

University of California Press

Just as there are different approaches to worship by different sects of Jews, there are also different approaches to cooking and eating. 

When Jews scattered after the breakup of the historic Israel, they traveled to many lands, picking up wide varieties of foods and flavors. 

Cookbook author Joyce Goldstein collects recipes and methods in her book The New Mediterranean Jewish Table

Cutting Waste In The Kitchen

Jan 19, 2016
Chronicle Books

Ever finish cooking something in the kitchen and think "wow, that's a LOT of flour (or oil, or butter)?"

You would not be the first person to realize how much we waste when we prepare meals. 

But the current level of waste is not a requirement; habits can change. 

And scientist Dana Gunders brings the benefit of her work to bear in the book The Waste Free Kitchen Handbook

Penguin Books

Just admit it: you've eaten meals at Chinese restaurants and thought you could NEVER duplicate those flavors in your own kitchen. 

Time to think differently.  The book Phoenix Claws and Jade Trees by Kian Lam Kho de-mystifies Chinese cooking. 

There are recipes, to be sure, but the book is largely about the techniques used in authentic Chinese cooking. 

To The Kitchen With The Fermentistas

Nov 10, 2014
Storey Publishing

You too can become a fermentista.  It is not a misspelling, the term is fermentista, not "feminista". 

A fermentista is an artist of vegetable fermentation, according to Kirsten Shockey and Christopher Schockey. 

They are Applegate Valley farmers and the creators of the fermentista website... and now, the authors of the cookbook "Fermented Vegetables." 

Food "Straight From The Earth"

Jul 10, 2014
Chronicle Books

So maybe you're not a big vegetable enthusiast. 

But this time of year, there's just so much good produce to be had, as gardens large and small begin delivering their wares. 

It's a great time to get up to speed on recipes Straight From The Earth. 

When The Food Is Truly "Done"

Jul 3, 2014
Chronicle Books

Your dinner plan was perfect… good foods, a good mix of flavors, and all healthy to boot. 

But then it just didn't turn out right. 

The food was either over- or under-done. 

Break-Making For The Brand-New Baker

Jun 26, 2014
Chronicle Books

Maybe you like the IDEA of baking your own bread, but find the process daunting. 

We may have just the thing for you, a book on baking bread for beginners, Josey Baker Bread

Josey Baker is a former science teacher; with a name like his, he might have been destined to make bread, and he does. 

Don't Eat It, Juice It!

Jun 25, 2014
Chronicle Books

If your kitchen counter is getting crowded, yours may be one of the many homes that now contains a juicer. 

Sales of the devices ballooned over the last several years, giving consumers a way to pulverize foods into drinks. 

Chef/author/instructor Robin Asbell hopes it's not a fad. 

Before The Big Meal, Wine And Cheese

Nov 27, 2013

Just in time for Thanksgiving, a chat on food… or two, come to think of it. 

We'll certainly have the wine and cheese courses covered, as we visit with Melanie Wanger, the author of Hello Wine. 


When outdoor cooking season arrives, we get the standard warnings about barbecue safety.

Now that the weather has most of us cooking indoors again, we'll hear about the things to keep in mind as we heat food under the roof. 

Treme In A Hot Skillet

Sep 9, 2013

The TV series "Treme" on HBO portrays life in New Orleans, which is heavily flavored by the unique local cuisine.  A companion book, called Treme: Stories and Recipes from the Heart of New Orleans, lays out New Orleans recipes from a number of chefs, from Crispy Kale to Sweet Potato Turnovers.     Staff writer, story editor and book author Lolis Eric Elie joins us to talk about the appeal of the city, the neighborhood, the series... and the food.  Oh, the food.