Salt + Spine
Salt & Spine
Remembering the early days of Serious Eats with Ed Levine, Kenji López-Alt, Maggie Hoffman, Carey Jones

Remembering the early days of Serious Eats with Ed Levine, Kenji López-Alt, Maggie Hoffman, Carey Jones

“That was the art of Serious Eats: I just want to write about what I want to write about, and I think people will like it." –Ed Levine

This week, we’re excited to welcome ED LEVINE and the STARS OF SERIOUS EATS—J. Kenji López-Alt, Maggie Hoffman, and Carey Jones—to Salt + Spine, the podcast on stories on cookbooks.

Tune in to hear this live podcast recording in front of an audience at The Civic Kitchen in San Francisco.

Also in today’s show: We’re chatting with Sierra Tishgart, co-founder of Great Jones, about The Book of Bread by Judith and Evan Jones. See more on the Great Jones Instagram.

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Ed Levine is the founder of Serious Eats, the James Beard-winning food website, and author of Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption.

J. Kenji López-Alt is the chief culinary consultant for Serious Eats and author of James Beard-winning The Food Lab: Better Home Cooking Through Science.


Carey Jones is a former managing editor and New York editor for Serious Eats. She’s the author of Brooklyn Bartender: A Modern Guide to Cocktails and Spirits and Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail.

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Maggie Hoffman is the founding editor of Serious Eats: Drinks and a former managing editor of the site. She’s the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit and Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion.  She previously appeared on Salt + Spine here:

Salt + Spine
Salt & Spine
We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.