Silverbrow on Podcasts

Nathan Myhrvold podcast

It is fairly clear that I was sceptical of the merits of Nathan Myhrvold's Modernist Cuisine: The Art and Science of Cooking. After the fact, I thought I should probably give Nathan the right to reply and asked him if he'd do an interview with me, which he graciously accepted. You can listen to the interview below. It's also available in iTunes.

Having spoken to him and read the new excerpts I'm more convinced. I understand what he's trying to do and it's a massive task: it's codifying a particular method of cooking, from soup to nuts. He knows it's a risk, but credit to him, it's a risk that he's taken on entirely himself, even setting up his own publishing company.

I do still have an issue with the price, which is now at $500 on Amazon, compared to $421.87 when I wrote my original piece two weeks ago. I accept Nathan's argument that restaurant meals are easily that expensive and the pleasure is fleeting, whereas this will be around forever. However, restaurant meals at that price are meant to be rareified and I can't overcome my inherent bias that books are meant to be democratic and accessible to all. At that price they're certainly not, and I can't imagine many cash strapped British libraries are going to put in their orders anytime soon.

The level of research that has gone into the book is clearly outstanding. Particularly interesting was learning more about the content of the book. I was pleased with the passion with which he spoke of the coffee chapter and delighted to hear that James Hoffman of Square Mile Coffees had consulted on the chapter and praised it so highly. I also think the way they've thought about recipes is very clever, see page 6 of this pdf for more - it's an example of the way they approached the whole task with a blank sheet of paper.

I did feel a bit guilty when I asked Nathan if in the water chapter they'd dealt with it as a drink. There is a pause after I ask the question and he admits that is something they forgot. Hopefully, Nathan was not reminded of Dr Johnson as I fleetingly was.

Finally, before we get to the main event, I really have to apologise for the appalling sound quality. I need to sort out a more sophisticated way of doing these podcasts.

Shaun Hill podcast

I had intended that I'd record my interview with Shaun, write it up and just put snippets of our chat as recordings on the site.

However, I enjoyed the call so much, and he's so brilliantly frank about himself and other chefs, that I've decided instead to leave it in his voice, not mediated by me at the keyboard and let you listen to our chat in its entirety.  

A couple of apologies up front: the sound at my end is a bit rubbish and I waffle at the start, but I think I pick up the pace eventually.

I was intrigued to learn about the history of the iconic Walnut Tree.  I hadn't realised that Corbin and King were once involved, nor the truly dire consequences of Ramsay's Kitchen Nightmares. I was sadly oblivious until tonight of Bill Baker, However, I was heartened to hear Shaun is keen to continue writing.  (Although The Merchant House Cookbook is sadly out of print, you can get it from the ever excellent Gardener & Cook.) 

I was also particularly pleased to hear that he hasn't changed his guiding principle that restraint and simplicity of execution are essential and his views on the science of food.

He lays into the odd person as well, which makes for entertaining listening if nothing else.

I haven't done a podcast for a while, so as a quick reminder, you can listen to it either on the site or in iTunes, where you can subscribe to this and previous podcasts.

I just hope it lives up to expectations.

Claudia Roden podcast

I was delighted to be able to speak tonight to Claudia Roden. She is an exceptionally friendly and gracious lady who has a fantastic knowledge and love of the food she writes about.

Listen to the podcast to learn about Claudia's next book on the food world's favourite country; to hear what happened when Irish and Jewish cuisines mingled the East End and why I can thank the marketing nous of doyens (sic?) Elizabeth David and Jane Grigson for one of my favourite cookbooks.

Click below to listen.

Bacchus podcast

Phil Mossop and Nuno Mendes are doing amazing things at Bacchus.  They're also both incredibly nice people.  In my chat with them today Phil says there's no ego at the restaurant, it is hard to believe but could well be true.

As the success of their restaurant shows, they are tenacious.  This was further demonstrated when I mentioned to Phil that I was never that keen on their desserts, especially the black olive financier.  Never one to lose a battle, he got the kitchen to rustle up a tasting plates of three desserts, including the financier.  I can now say their desserts are stonking, especially the pannacotta ice-cream.  The financier ain't so bad either.

PS apologies if it sounds a bit tinny, I was using some new technology and there was a bit of an echo in the room.

Click below to listen.

Giorgio Locatelli podcast

From everything I have read and seen of Giorgio Locatelli, I got the impression he was a nice guy.  My chat with him has confirmed that.  We talked about a number of issues, ranging from the relative influences of his grandmother and Anton Edelman to Aprilia motorbikes.  We also spoke at some length about how London is a great place to live, even if it doesn't have the culinary heritage of some other cities.

Click below to listen.

Michael Ruhlman podcast

I've just had a great chat with Michael Ruhlman.  He laid into celebrity chefs, including a warning that Gordon Ramsay cannot afford to be dull at The London in New York.  He reassured me that Thomas Keller has found his balance, but his clogs are still AWOL and made clear his scepticism of Michelin breaking the US.  He also gave me a bit of an insight into his next project, a hubristic glossary of cooking.

Also, if anyone can help him out on recipes for balls (as in testicles, gonads etc) he would really appreciate it.

You can use any of the options below to listen to Michael and me.

Ideas in Food podcast

Tonight I went international and interviewed Aki Kamozawa and Alexander Talbot of the blog Ideas in Food, as previously touted.

I have followed their blog for some time and cannot fathom why they haven't got wider recognition.  I cannot claim to be a great predictor of any trends, let alone food trends, but I would wager these two are going to be big names very soon.  They deserve all the recognition they get, from the ideas on their blog alone.

Listen to the podcast to hear how the husband and wife team get their Ideas in Food, the benefits (and problems) they face being in the boondocks and the latest on their plans to venture forth on their own.  Also, get heads up on which of their notebooks they would like to publish as a cookbook.

Please excuse the slight technical hitch and colourful language at the beginning of the podcast. Alex was getting used to the technology and I was trying to figure out the time delay caused by the long-distance call.  My lack of technological know-how and equipment meant I was unable to edit the podcast in quite the way I would have liked.  As for the dodgy heavy breathing, that was all mine.  I have no idea why I sound like a member of the dirty mac brigade.

You can download the podcast on iTunes below. Alternatively, you can access the soundfile by clicking on the podcast button.

Dan Lepard podcast

I think it went rather well.  It, is the first, hopefully not the last, Silverbrow podcast.  As previously announced, Dan Lepard was the man at the other end of the phone.

He is one of the UK's best bakers and takes stunning photos of food.  Giorgio Locatelli's Made in Italy: Food and Stories is evidence of that.

You can download the podcast on iTunes below. Alternatively, you can access the soundfile by clicking on the podcast button.