Eat Your Words Presents: Saved by the Bellini

Cathy is joined in the studio by Rachel Wharton, a James Beard Award-winning food writer and veteran co-author of cookbooks. Having co-written cookbooks from local chefs like Sohui Kim on her recent "Korean Home Cooking," to Action Bronson's and Freddie Prinze, Jr.'s cookbooks. Rachel divulges what it's like to be behind the scenes of cookbooks, what skills and tasks it entails, and what makes, overall, a great cookbook. She also shares tidbits about the upcoming book of her own, on American food.

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Today, Cathy is joined on the phone with Karen Babine, an award-winning author and the editor of Assay: A Journal of Nonfiction Studies. Her new book, All the Wild Hungers, is a collection of narrative essays on food, family, and her mother's struggle with cancer. Karen shares insights on cooking with her niblings (nephews and nieces), breaking a cast-iron pot, potatoes, and how food always tells a story—full of political history as well as personal.

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For the season finale of Eat Your Words, Cathy welcomes back to the show Julia Turshen to talk about her latest, acclaimed cookbook Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers. Julia offers her view on what makes a good cookbook, and how she has evolved as a cookbook writer. She shares her philosophy on cooking everyday meals, as well as tips on reusing leftovers without letting any go to waste. And they dive into the menu-oriented recipes and how they can be re-fashioned depending on your mood or preferences to create endless meals that tell a different story every time.

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This week, Cathy dials up Leslie Jonath, editor of Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around. As a longtime cookbook editor, Leslie decided to write this book to celebrate communal dishes and included recipes from dozens of chefs who contributed their favorite big-batch recipe for it. Leslie shares practical tips on cooking for a large crowd, inside stories behind the making of the book and working with the chef-contributors, and also her mom's go-to latke recipe.

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This week, Cathy is joined in the studio by chef Anita Lo to discuss her latest cookbook, Solo: A Modern Cookbook For A Party of One. They discuss Anita's approach to cooking throughout her career as a chef, with her restaurant, Anissa, and her first cookbook, Cooking Without Borders. Anita shares her thoughts on how all American food is really a fusion cuisine, but that there could be more recognition of and sensitivity towards great immigrant cuisines in the US. Also, they discuss some of Anita's favorite go-to recipes for cooking for one, one of her favorite condiments, Lao Gan Ma, and some tips on holiday cooking for a small crowd.

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Cathy is joined in the station by food writer Georgia Freedman, author of Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province. She shares why she was so enthralled by Yunnan province while studying in Beijing that several years later, she and her husband moved there to research its fascinating food culture, resulting in this book as well as her blog, ChinaSouthoftheClouds.com. With a population that includes dozens of minority groups and a mountainous terrain, Yunnan is home to a multi-faceted cuisine that is unlike that of anywhere else. From mashed potatoes to rice noodle soups, pea soup to pineapple rice, Georgia talks about some of her favorite dishes and insights.

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Cathy is joined in the station by food writer Georgia Freedman, author of Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province. She shares why she was so enthralled by Yunnan province while studying in Beijing that several years later, she and her husband moved there to research its fascinating food culture, resulting in this book as well as her blog, ChinaSouthoftheClouds.com. With a population that includes dozens of minority groups and a mountainous terrain, Yunnan is home to a multi-faceted cuisine that is unlike that of anywhere else. From mashed potatoes to rice noodle soups, pea soup to pineapple rice, Georgia talks about some of her favorite dishes and insights.

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A packed house in the station! Cathy is joined by the co-authors of The Culinary History of Taipei, Katy Hui-wen Hung and Steven Crook, as well as the owners of the nearby Taiwanese American restaurant, Win Son, Josh Ku and Trigg Brown, to discuss the fascinating evolution of Taiwanese food. Katy and Steven explain why they decided to write this history book and what they learned along the way. We also dive into the oft-asked question of just "What is Taiwanese food?" Katy and Steven share the history behind two iconic Taiwanese dishes: its Beef Noodle Soup and Pineapple Cake. And the group discusses how the cuisine has been surprisingly influenced by the US over the decades.

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Award-winning British food writer Diana Henry returns to Eat Your Words to discuss her latest cookbook, How to Eat A Peach, and much more. Hear Diana and Cathy talk about how fun it is to create a menu for a dinner, even if it only exists in your head. And hear Diana share what food writers have inspired her the most, and how food writing was her second career.

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This week, Cathy chats with Lindsay-Jean Hard, author of Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals. Lindsay-Jean shares how she began writing a column on the same topic for Food52, and how, before that, she was inspired to use all parts of vegetables after joining a CSA while living in Japan. Lindsay-Jean shares some incredible cooking advice for everyday scraps like banana peels, broccoli stems, cheese rinds, and much more.

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