An Episode Dedicated to All Things Food

Julia Turshen presents her newest book, Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers. Ed Levine talks about his article, “State of the Slice, Part 1: A Slice of New York Pizza History.” Carla Hall discusses her new book, Carla Hall's Soul Food: Everyday and Celebration. Dorie Greenspan talks about her book, Everyday Dorie: The Way I Cook. René Redzepi discusses The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor). Yotam Ottolenghi explains his new cookbook, Ottolenghi Simple: A Cookbook.