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Rachel Gurjar is a Mumbai-born, Brooklyn-based chef and recipe developer whose recipes have appeared in Bon Appétit and the New York Times. Her new debut cookbook, ⁠East to East: Recipes and Stories From Mumbai to New York⁠, showcases her love for the two cities that shaped her through more than 10…
Elazar Sontag published a cookbook at 18, ran Bon Appétit’s Best New Restaurants list in his mid-twenties, and (last fall) succeeded Tom Sietsema as the Washington Post’s food critic—with no disguise required. He joins us to talk all about his inaugural ⁠best restaurants list⁠, which is firmly an E…
Adam Weisblatt has opened seven restaurants with Last Word Hospitality, the LA group behind Hermon’s, Barra Santos, and Rasarumah. His terrific new book, ⁠For the Love of Restaurants⁠, colorfully traces the arc of building a restaurant—from location scouting, lease negotiations, financing, hiring, …
Clarissa Wei is a writer and cofounder of HEYDOH, a single-origin Taiwanese soy sauce brand. Her debut cookbook, Made in Taiwan, was a cultural exploration of the island she calls home. Now she’s following it up with Sitting the Month, a study of postpartum cooking and care informed by Chinese medi…
Eric Sze first joined the show amid research for his debut cookbook, Taiwanese?. The book will be released later this month, and I speak with the Wenwen chef about his deep research around lu rou fan, what “authentically inauthentic” really means on the page versus the plate, and how his sparkling …
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