This week, we're excited to welcome Anissa Helou to SALT + SPINE, the podcast on stories behind cookbooks.
Anissa is the author of nine cookbooks, including her most recent, Feast: Food of the Islamic World.
We sat down with Anissa at our studio inside San Francisco's The Civic Kitchen to discuss the process of creating this comprehensive book, what led her to cookbooks after a career in the art world, and her mission of preserving recipes for future generations.
Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco.
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Read More:
"The Vast World of Islam, in 300 Recipes" by Mayukh Sen [New York Times]
"The food of the whole Islamic world, in one crazy-ambitious cookbook" by Amy Scattergood [Los Angeles Times]
"Saffron and Camel Humps: Anissa Helou’s Deep Dive Into Food of the Islamic World" by Devra Ferst [TASTE]
"Are 300 recipes enough to counter anti-Muslim sentiment? One author is giving it a try." by Louisa Loveluck [The Washington Post]
"7 Foundational Cookbooks on the Foods of the Islamic World" by Ali Slagle and Anissa Helou [Saveur]
"A Recipe for Ramadan Date Cookies from Anissa Helou’s ‘Feast’" [Bon Appetit]
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About Salt + Spine
Salt + Spine is hosted by Brian Hogan Stewart.
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Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.
Eating camel hump and preserving recipes with author Anissa Helou