Salt + Spine is creating interview-based podcasts on the stories behind cookbooks.
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patrons

SALT + SPINE is a new podcast on the art of craft of cookbooks—featuring interviews with leading cookbook authors.


Our first season features Nigella Lawson (At My Table), Samin Nosrat (Salt, Fat, Acid, Heat), Jacques Pépin (A Grandfather’s Lessons), Preeti Mistry (The Juhu Beach Club Cookbook), Nancy Singleton Hachisu (Japan: The Cookbook), James Syhabout (Hawker Fare), Emily Kaiser Thelin (Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life), Edward Lee (Buttermilk Graffiti), and more.

In Salt + Spine, we explore both new and vintage cookbooks and the inspirations behind them, the inspiring people who created them, and the impact they have on home cooks and the culinary world at large.

Each episode centers on one featured in-depth interview with a cookbook author. We also feature regular segments with Celia Sack of San Francisco’s Omnivore Books on intriguing cookbooks from her collection and archive.

Salt + Spine is hosted by Brian Hogan Stewart and recorded at The Civic Kitchen cooking school in San Francisco.
Tiers
Supporter
$2 or more per month
As a FRIEND of SALT + SPINE, you'll get a huge THANK YOU for supporting our podcast!
Backer
$5 or more per month
 As a BACKER of SALT + SPINE, you’ll get:

> automatically entered into monthly cookbook giveaways;

> some awesome Salt + Spine bookmarks mailed to you, for saving favorite recipes or reading the latest release;

> the chance to ask questions to upcoming authors via Patreon;

> exclusive early content (pre-episode content, excerpts, and more) on Patreon.

Funder
$8 or more per month
For being a FUNDER of SALT + SPINE, you'll get everything at the Backer level (bookmarks, giveaways, exclusive content) plus:

> a super cool Salt + Spine #TalkCookbooks t-shirt!

Investor
$15 or more per month
For being an INVESTOR in SALT + SPINE, you’ll get everything at Funder level (bookmarks, giveaways, exclusive content, a t-shirt!) plus:

> you’ll be part of our cookbook club, where we’ll send you a signed copy of a feature cookbook every quarter!

SALT + SPINE is a new podcast on the art of craft of cookbooks—featuring interviews with leading cookbook authors.


Our first season features Nigella Lawson (At My Table), Samin Nosrat (Salt, Fat, Acid, Heat), Jacques Pépin (A Grandfather’s Lessons), Preeti Mistry (The Juhu Beach Club Cookbook), Nancy Singleton Hachisu (Japan: The Cookbook), James Syhabout (Hawker Fare), Emily Kaiser Thelin (Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life), Edward Lee (Buttermilk Graffiti), and more.

In Salt + Spine, we explore both new and vintage cookbooks and the inspirations behind them, the inspiring people who created them, and the impact they have on home cooks and the culinary world at large.

Each episode centers on one featured in-depth interview with a cookbook author. We also feature regular segments with Celia Sack of San Francisco’s Omnivore Books on intriguing cookbooks from her collection and archive.

Salt + Spine is hosted by Brian Hogan Stewart and recorded at The Civic Kitchen cooking school in San Francisco.

Recent posts by Salt + Spine

Tiers
Supporter
$2 or more per month
As a FRIEND of SALT + SPINE, you'll get a huge THANK YOU for supporting our podcast!
Backer
$5 or more per month
 As a BACKER of SALT + SPINE, you’ll get:

> automatically entered into monthly cookbook giveaways;

> some awesome Salt + Spine bookmarks mailed to you, for saving favorite recipes or reading the latest release;

> the chance to ask questions to upcoming authors via Patreon;

> exclusive early content (pre-episode content, excerpts, and more) on Patreon.

Funder
$8 or more per month
For being a FUNDER of SALT + SPINE, you'll get everything at the Backer level (bookmarks, giveaways, exclusive content) plus:

> a super cool Salt + Spine #TalkCookbooks t-shirt!

Investor
$15 or more per month
For being an INVESTOR in SALT + SPINE, you’ll get everything at Funder level (bookmarks, giveaways, exclusive content, a t-shirt!) plus:

> you’ll be part of our cookbook club, where we’ll send you a signed copy of a feature cookbook every quarter!