This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food me...
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This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food me...
Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food
Chefs Without Restaurants
40 minutes
1 year ago
Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspirati...
Chefs Without Restaurants
This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food me...
