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Cookbook

Conversations: Dr. Michael Roizen, "The What to Eat When Cookbook"

On this edition of Conversations, Dr. Michael Roizen talks with host Dan Skinner about “The What to Eat When Cookbook: 135+ Deliciously Timed Recipes.” Roizen is emeritus chief wellness officer at Cleveland Clinic and the author of four No. 1 New York Times best-selling books on health and diet. More info at whenway.com


Conversations: Kris Bordessa, "Attainable Sustainable: The Lost Art of Self-Reliant Living"

On this edition of Conversations, Kris Bordessa talks with host Dan Skinner about her book, “Attainable Sustainable: The Lost Art of Self-Reliant Living.” For much of her adult life, Kris Bordessa has been working diligently to live a greener, more self-reliant lifestyle.

Conversations: Amy Evans, "A Good Meal Is Hard to Find: Storied Recipes from the Deep South"

On this edition of Conversations, Amy Evans talks with host Dan Skinner about “A Good Meal Is Hard to Find: Storied Recipes from the Deep South.” She co-authored the book with Martha Hall Foose. Evans is an artist and a storyteller. She spent more than a decade documenting Southern food culture through oral history fieldwork.


Conversations: Shawna Coronado, "Stacked with Flavor: An Anti-Inflammatory Cookbook With Dairy-Free, Grain Free & Low Sugar Recipes"

Conversations: Alison Roman, "Dining In: Highly Cookable Recipes"

On this edition of Conversations, Alison Roman talks about her new cookbook Dining In – Highly Cookable Recipes. Roman is a cook, writer and contributor to Bon Appetit. She is the former Senior Food Editor at Bon Appetit and Buzzfeed. Her work appears regularly in the New York Times, and has been featured in GQ and other publications.


Conversations: Zingerman's Bakehouse Cookbook

Amy Emberling and Frank Carollo are master bakers and the co-owners of Zingerman’s Bakehouse, an artisanal bakery in Ann Arbor, Michigan. To celebrate their 25th anniversary, they’ve published a cookbook aptly titled Zingerman’s Bakehouse. On this edition of Conversations, Amy and Frank join me to talk about the book.
 

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