Seasonal Eating Is Sexy


Hi. This is Dorie Greenspan. Enjoy the Baker. You're listening to radio cherry bomb. You're the bomb you are. Hi bomb squad. Your listening to radio cherry bomb. And I'm your host carry diamond each week. We talked to the most inspiring women in and around the world of food. Let's thank our sponsor handsome, brook farm, pasteurized organic eggs, handsome, Brooke farms secret to making rich flavorful eggs is simple. The most possible space, the best possible feed and lots of love. It's a healthy and humane recipe that makes your almonds cakes custard and everything in between taste better want to get cracking. Of course you do. Visit handsome brook, farm dot com. Alright some housekeeping calling all green girls, the food waste fair twenty nineteen is taking place in Brooklyn on Thursday may twenty third joined the cherry bomb team and other zero waste peeps. If you are a New York City food, lover or food service professional come to this interactive experience and get connected with the resources and knowledge you need to get to zero food waste that night from six to nine PM. Mm. There's the zero food waste challenge, featuring Keer Ston and Claire from hunky Dory, and other mindful, New York, City chefs, and guess who one of the judges is none other than everyone's favourite, Alison Roman. For tickets to the fair or the challenge. Visit food waste fair dot NYC today. We have a special returning guests from across the pond. Anna Jones, the home-cooked champion who has a fantastic new book out called the modern cooks year. It's finally spring produce season here in New York, that time of the year when farmers markets really come alive after months of potatoes and apples. You've got asparagus, rhubarb ramps, so many vibrant things I was very excited to talk to Anna about what seasonal cooking means to her since that's a major focus of the modern cooks year before we get to my conversation with Anna. Let's hear a word from our sponsor handsome brook. Farm believes that organic and pastured is the way to go when it comes to eggs, pasture-raised means better lives for hens. Better lives for small farmers and better eggs for you. It's also better for chefs who depend on rich flavorful, eggs, handsome, Brooke farms owned flock of amazing chefs their mother hens count on it. You not add mini is a mother hen. She's also the celebrated chef behind team Balibou STA and Kish cash in Manhattan want to learn how Sheffi not whips up her red shock Shuka an aromatic, spicy tomato sauce into what she nestles eggs and lets them poach to perfection. You can find Sheffi knots Middle Eastern, egg Centric, recipes and videos on handsome, proclaimed dot com. You can find their eggs at Publix. Kroger sprouts. Farmers market freshdirect and many natural food stores across the country. Enjoy my talk with Anna Jones. And jones. Welcome back to radio Terry bomb. Thank you. I'm so happy to be here. Well you're one of our favorites. And I love the British bomb squad so much. It really makes me sad. I don't get a lot of foam, but I definitely get from when I see everybody's pictures and see you all hanging out together without me. Well, you know, you're welcome anytime. You know with with we're always the owing right away. Yeah. Is a plane ride away. I know I've been teasing this for years, but we are definitely doing an event in London. At some point, I swear to God before the next president is elected. You have to you have to because the also many people he just love you guys and would love to support you and I'll say seventy people who would just love a little lo pace of cherry, Boma Renaudin, both so many of you, we love from afar. Yeah. But today we get to love you from a near. Not a word you are here to talk about another gorgeous cookbook that you've done called the modern cooks year. And I just I was saying this off Mike earlier. But I don't know how you do these. They are gorgeous. They are beautifully designed and photographed. And then there are these just incredible recipes and you literally want everything in these books. Thank he added Jones. How do you do? Well, sometimes I'm actually quite sure myself this the first couple of books, I right before I had my little boy, but this one, I right when the my little boy was quite young, so actually was a bit of a blah. I don't quite remember how I came together, but also save for some reason in this book, I decided to write like a double book. Let the cherry bomb cookbook, and this is like twice. It's like I think it's over, like two hundred sixty recipes which is kind of wild and I just couldn't create doll, couldn't start writing, which I think the beginning of writing book is such a process, isn't it in the beginning? I always have that writes explore can I count quite, you know? Place the book and you have to sort of let a book have its own knife. So as you start writing it kind of bills momentum. And this one just wouldn't stop it. Just like I just kept going and kept going going, and also because the book is written around a year in my kitchen, it felt like you know, it didn't want to write just like ten recipes full spring. It just didn't feel generous enough, and you know, to get all the whole all of the, the whole kind of like change in mood and ingredients and just couldn't. How do you even approach a book like this? Did you like how much time did you have to work on? So I probably I think I wrote this book over year, essentially. I mean you've been writing at your whole life. Yeah. Yeah. I think so. I think season -ality in seasonal kicking assay central to what I do. I'm tightly vegetarian. So a new the recipes in the book of vegetarian on all of them vegan cooking seasonally is super important to me, and because vegetables are at the center of. Well, I d so them being in season. Them tasting amazing is just so central to see how I cook in how I've kind of always cooked as a chef. Did you grow up eating seasonally you? I'm not sure that it was. I didn't. Yeah, that it was majorly a thing. I do. Definitely remember moments in the we wouldn't have like stowaways or cherries, or those things, will you around there would definitely be moments of the year. Well, you know, special ingredients came along asparagus, those kind of things, but it wasn't something that was explicit. I don't think you know, my mom wasn't someone who loved being in the kitchen. She definitely cooked. She's a great cook, but she couldn't more out of necessity. So it wasn't something that was kind of lay, but I've or enjoyed lamented in the same way as. Cook, slowly and enjoy the sort of cooking process. And I think it's definitely been a bit of a sort of paradigm shift in the whole of cooking. You know, that was kind of, in sort of my stay in, like the eighties and nineties when I was growing up. I think my mom thought time the kitchen was a bit of infringement on her sort of liberty in a lot of ways, you know, we could save that our moms are kind of robbed of that. I think that we get to enjoy that so much and for them, it was a completely different experience. Yeah. No, it does make it does make me sad actually, and I think my mom, my mom is a, you know, a sort of staunch feminist than so fajita. She kind of couldn't. She always couldn't be that mom that, you know, baked cookies, and digital these things, she, you know, she, she kind of made use of like microwaves and, you know, she's still this, great nutritious food, but it was like getting on the table as quick as possible, and using shortcuts, which I'm still like a superfan of myself, not necessarily microwave meals. Shortcut. Yeah. I think we are in a really lucky place now with food, and with feminism where we can kind of, you know, we can pick and choose a bit mole. We can know everyone, but I'm the lucky situation where you know, I can choose to cut my family dinner if I went to if not, my husband cooks, if no, you know this all these other options. So see Stephan even a change. But yet a easing seasoning, wasn't something, my family, did Stephanie, something that I learned as a young chef. I think one of the really grounding experiences for me as a young, chef was going to the mock every Sunday, all the kind of young chefs from London would me up at bar mock, it will go and get a coffee at Monmouth coffee company before had like cues of, like one hundred fifty. Every morning, and then we'd go, and we'd look and we'd see what was in season. We'd connect with connect with the food. And, and not definitely has been one of the sort of formative experiences of, of kind of setting up, how I cook who were the big proponents of seasonal eating in the UK. I'm like here. I'm thinking Alice waters, people like that who really helped us. Well, I think I think Alice waters had a massive influence. I think ever in the UK as well, especially within the kind of food he community. I think kind of Alice waters were probably raisin Ruth from Meriva cafe. They ready ready sort of flee the flag for seasonal eating and seasonal cooking, which then kind of I think, trickled down brilliant, people like Nigel. Slater has always sort of let the rhythm of the seasons of guide his cooking. And I think but I think a lot of the people that kind of cooked in that river cafe kitchen like Jamie Oliver. Have then gone on to either write books. We'll have restaurants that have been informed, you know how we cook and Jamie, obviously as a huge huge I worked for Jamie, Ashley of quite a few years. And so that was definitely something that sort of was part of the rhythm of what we did that too. We had him on the show a few months ago and we name drop du shells. I mean yeah. I mean, we're kind of like the same level on the giants. Jimmy Alva say, thank you. Yeah. He was a fun interview. It was so short, that was the only bad part. But, but he was very interesting to talk to, and it was we asked him about his female mentors. And it was it was really amazing to hear him. Talk about Ruth and rose. Yeah. And yeah. The impact that they had had on his life and career. Absolutely. And he's an he is a huge. He backs women, Jamie. He's, he's absolutely brilliant. And you know, eighty percent of the people he works him all women. He's a great feminist Jamie of he also loves his wedding photo ever comes up on Instagram. I know it comes up on Instagram all the time. And I can't tell us at like a quarter ROY powder blue sued or just show. But we have to get the inside track. Yeah. Yeah. I mean I'm like a free Shah and stuff. Yeah. Definitely, he's, he's got a bit of a retro vibe going on that. But he looked amazing super. So how did you get your start actually with Jamie Oliver? So did you go to college? Did you go to culinary school? They do. It's not quite the same thing here in the UK, people are few of culinary schools. But that quite expensive the sort of state education system runs, cookery courses. And I think a lot of people trained that way. But yeah, I love people in the UK actually, I think they're experience just in kitchens and Lun kind of on the job, which actually, I think, was definitely, my mice powerful source of learning. But yeah now I didn't economics degree, which oversee is very little to do with books. Or maybe. Well, I mean, yeah, it's, it's definitely been something good's, good to have done on goods. Have come time us that advance. Yeah. Exactly finish this book, I'm still trying to work out. But. So, yeah, I my sort of, I guess, my break was actually fifteen so Jamie, Oliver did this training program called fifteen while he got fifteen young people on set up a restaurant, and those young people sort of man, the restaurant, along with some chefs and I was in the second group fifty. Yeah, I know about his fifteen project. I didn't know you were part of it. No, it was kind of a wild story because I was kind of just doing a job. I wasn't really that connected with and decided I wanted to do a cooking, course and literally Google this cooking 'cause I'm fifteen popped off. I'd never heard of it. I'd never you know, this is when Jamie I just had one back out. He wasn't you know, a major kind of worldwide deal that he is now. And yeah, I just thought, oh, give ago, and I think I actually bumped off work on the Wednesday afternoon and went to an interview, and then that weekend, I ended up in typical Jamie, all of his socks, they were filming ole for like TV show. So we went down on like an hour. Outward bound if that makes sense to you go as weekend and we did like team building house, like build bridges with, like twigs and all of this stuff to see like how he works as a team. And then at the end of the weekend, they will. Yeah, you're in. You're in you, you've got a place on that just didn't quite know what today. So I quit my job. Yes. Started cooking and, and all were you. I was twenty four. Okay. All happened in the space of like seven days from the moment of, like, you know, a light bulb going off and me thinking, I want to be a cook to having a job in a kitchen, and you know when well for me in life when things like that happen. You know, it's the right thing like is almost like something else has taken over few. So. Yeah, it was really lucky. And then I spent seven years working in Jamie's kitchen. And then for him kind of pus in the helping him with his books and feed, starting and stuff, which was quite a ride. So how did you start to learn? Like what you were good at what, what emerged knows early days? I guess cooking is always. Always something that I have done on the I knew I was get up never really considered it, as something that could be a career, I think I was pops up in a family where you academia, unin a school wet academe year in those kind of things with a bit more celebrated. And I think we've had a great kind of resurgence of creativity over the last fifteen or twenty years haven't, we wear will these creative jobs are actually, you know, considered on the same level as being a lawyer or a doctor or not that I'm saving lives massive respect to doctor. But things that weren't careers or know. Exactly, exactly. And I think, you know, when I started out being food stylist or gross, it wasn't something that I could have been written down on my kind of my school out -plication phones, or anything. So I guess, the, the real kind of galvanizing moment for me was when I read an article in one of the Sunday papers about kind of working at your passion was and for me. Me. I knew it was kind of cooking restaurants. It basically said, you determine your passion by which part of the kind of Sunday supplement papers you turn to you. I, I remember you telling me that story. Yeah. Which is actually, so cool, because it was so instant, and so clear for me. And I think when that light bulb went off, I just thought actually, that's, that's the route on need to go down. And then when I go in the kitchen, I think I realized that I was I really enjoyed the creation, the kind of recipe creation PA. I really enjoyed that creativity. I really enjoyed that part, the end poverty, everything on the plate that delicacy that kind of telling a visual story with, with how plate looks and I, I think I was in a lucky position because obviously, as Jamie's business, grew and grew the worthies of a sort of outlet, the wolves this whole media side of Jamie's business which I could quite neatly hope into. And yeah, I think it's been it's been a process of working out. What I'm good at ready. I knew I love writing new. I loved kind of like visual in that creative side of things, I think I knew I always wanted to cook. But I used to do like cookery show is to, like Paul plants in my mom and dad's kitchen. You know, when I was like, seven, eight nine so it was that, but it so funny how we don't consider these things, isn't it? These things all tree passions. How we don't necessarily consider them. Why think is back to what you said, you know, back in high school recipe developer was not the job description food stylists, not a job description and today. I think that's also an interesting thing about women in the industry that because for a lot of them kitchens were not an option being a chef was not an option that they've kind of carved out these careers for themselves in the food world. I mean, I'm, I'm still amazed like when we do events, how many young women come. Hi, who are recipe, developers doing things on Instagram? I mean really creating their own paths into the food world. Yeah. Well, I think that's kind of what I felt like I had to call out because I when I worked in restaurants, when I looked ahead. I just couldn't see how that could be a possibility. And I think for of women. You know, I can count on one hand the amount of women. I know who have kids, he still work in restaurants is changing, I think, but CPA slightly, I just opened up to chart pasta for Dylan. Speaking of kids. Yeah. Yeah. Cooking for them. I mean, honestly on every needed to start reading some of the pages of book is falling open to cotton yoki with Brown butter tomato sauce with the most gorgeous photo. Thank you. I love not so much. Yeah. I mean it's I think that would definitely definitely be off in my top five. I think nookie is just anything with, with, like tomato sauce, a bus three to multi source. I mean tell us about this dish. I think a lot of the, the recipes I cook, quite often come from a restaurant or a fancy technique, can I try and kind of ground them and in the day to day? So being a mom of a young little boy, I don't have as much time to cook anymore. And that kind of pressure has never been real for me of like having to juggle millions of things and get dinner on the table pretty quickly. So this is kind of based on a new de recipe, but I've kind of sort of tell people. Nudie argues nudie, these incredibly delicious kind of cloud puff, like recruiter. Nakir sensually, but you make them kind of forty eight hours ahead. They stay in the fridge for a couple of nights, and you must put no flower into the court that almost just kind of like recorder and you, you, you kind of toss them in semolina, or flour, they hold together when they cook. But I mean unless you're a serious, serious food geek, who makes anything forty I was public enemy, too. So this is a recipe where I've used a little bit more a little bit more flour just to make it easy enough to make an hour. So I'm ready. Simple tomato sauce. But then finished off with Brown butter. So that's the kind of thing that I try and do, I guess, in a low of my recipes is draw people in with something that feels familiar that doesn't fail to scary? But then give them something at the end is like a different Popa flavor. The is something. Unexpected in this recipe it's the Brown butter, which actually, you know is super super easy to do. But it's something that perhaps people just restaurant. They might know e- home, but it's a total game changer. Is that basil? Yes. As say British person, so that was a little basil just a small amount of basil on top a new so herb hub. Yes. Yes. Not herb, not herb. Like we said, I saw something in here with pink pepper corn. Feel, they're having such a moment. Yes. Yeah, yeah. Yeah. That's one of the things I love about food like a, an ingredient will rise to the talk for a while winter and then it will get kind of like slightly of yeast and then it will get put to the back of the shelf again. And it's really nice like the I think pink pepper corns is such a brilliant ingredient. They add like a. They had a spice but it's like a fresh rounded, warming, kind of slightly zingy peppery now. And they work really, really well with lots of things. And I think it's one and also there's something that can sit on your spy show for, like quite a few months. Pretty low maintenance, it's not like something that needs to be refrigerated, but they can add, you know, incredible pop. I think there's a couple of recipes in here that use them actually, she, there's a raw squash salad recipe, which I make kind of like the end of the summer when the squashes adjust coming in, and yeah. The in the dressing is gold pink pep cones in which just adds like a warmth fit just counteracts that kind of sweetness of the squash. There's also a, a Gratton, which uses potatoes, beetroots rubab and pink pep cones, which perhaps are not the sort of thing that you would put together in a Gratton, but it turns very cherry Bom actually, because it turns it turns the cream pink. So we only eat. Exactly. But yeah, again, it's not kind of like unexpected twist at the end where you like I know what this is going to taste like hold on a second. But I think that's how we get people to like step outside their comfort zone in food. Because if you create like a really fancy recipe or something, far fangled in crazy. Then people aren't going to do it, if they know like ninety nine percent of the recipe and then this one little like tweak hit change. It's. It's not a nice way to explore new flavors. I feel like Americans are finally starting to accept rhubarb into up. Yes, they look in the UK that was always a thing. It is a massive thing because we, we have we have an area called rhubarb triangle, up in Yorkshire, which is, again, this, like full three towns of full, there's three sides are trying Alanna three towns. Three towns in Yorkshire, an inbetween them as where we'll rebuild grows rhubarb triangle. So it's not like the Bermuda triangle. Lives, never actually. Get get myself lost and rhubarb triangle. It sounds quite fun. I think you know, in the U K rebuff crumble is something that is quite accepted that people make. But people don't use it that much outside of that. But it's actually a great thing to use in, in savory cooking. Because it's not sweet asshole, it has wonderful. Acidity the tart. Yeah, a little tar, you can pick let so you, you know, in that Greytown it sort of it takes the place of pop some lemon or something else like that. I pick Lear home as well. I quite often the last few weeks, I've been doing a tray bake with lots potatoes, fetter, and some really, really funny sized rubab my son wouldn't go anywhere near but that's another story. But it's just it's I think this these moments in the year when these fresh bright colorful, ingredients pop up and actually just so cheering. Do people here? L O revolve. Is it not something that is really palm thing? It's changing, I think I think people have gotten over their fear of cooking with beats beats have been accepted. Rhubarb is still. Yeah. It's yet to, like, have it's big moment, but you see it more and markets, you see it more in recipes. I feel the same way about brussel sprouts. Little like yeah. Muscle sprouts were just so maligned. Yeah, because people cook them so bound for so long. And I think even rhubarb my dad had like bad experiences with rhubarb as a child. But now, people are understanding what to do with it. Yeah. Another recipe. We just open to the blackberry, bay leaf and Honey tart bay leaves totally misunderstood here in America bay is one of my favorite hubs and it's fresh. These are fresh fresh bay leaves. Yeah, I have a big batery outside my house, of course you men and bay is like, I'm no God. I literally kill like every plant, but bay leaves are impossible impossible impossible to kill. They just like it's. Reese, sprouted everywhere, so fresh bay, you could use dry bay as well. I think we're so used to just seeing bay in like a Basha Mel source or in like a bull in as sauce or something like that. But it's go in a bay is just a really lovely subtle verdant, but slightly sweet flavor. I don't think I've ever used anything but dried bay leaf. Yeah. Well, the, the fresh is definitely more powerful. When you scrunch up, you can kind of smell the amazing. Quite heady, but very green sort of smelling, smell of bay, an unadulterated aunt. You know anything fresh adds an extra sort of fifty percent of flavors. You sort of need to use a little bit less, but it's brilliant in sweet cooking. So a panel kata with a bay leaf and some lemon tutti Frutti ice cream. That's what, what bay leaves are used in that traditionally. So that's what creates the that flavor of got us. I don't know what tutti fruity two free T, ice cream is this ice cream. The I think must have come from this liaise lots and lots of chopped kind of candied fruits, it's vanilla. And then it has this kind of, like underlying kind of like almost difficult to place, sort of spice and it's bay. And I think quite often difficult place spice is bay. But bays, the kind of like, it's the base level at such a generous spice because it doesn't show it doesn't make you think like, hey, you know, like Korean though or tarragon. They're literally like hey, notice me. Whereas bay is just. Like it's quite gentle, it's like a really friendly like warming flavor tarragon is one of those herbs that I just can't embrace like, hey. Yeah, I love a tiny little bit of paramount like an a chicken salad or something. But the second is just like too much down. I'm not with me. You my target solid over, then his basically just target. I'll make note of that if cooking for Kerry strike off the towering. Glad. How are the rest of our friends than the UK do? What do you think the British bombs play lots world? Is this just lows of amazing stuff going on, at the moment in food, and particularly with women in food, Elissa who I was on the show with last time? Is just yeah. Our good friend, Melissa. Tiny. Yeah. She's just brilliant. And this is just a good vibe around the moment in terms of food, which is good because there's some other different vibes going on in politics. I did not prepare you for this. But can you shout out a few places that if anybody from the bomb squad is going to London would be remiss not to see or visit or stop by whether it's a market or a restaurant? Yeah. Well, London is kind of crazy. I live over east. So my leaning is always, always, always I ever that side of town, one of my favorite places to go the restaurant could Lyles, which is in shortage. The chef there is a guy called James Lowe, and he's brilliant very kind of progressive kitchen, and he cooked seasonal British food so so so beautifully. Another favor is Luca in Clark. Well, which is a restaurant started by these a couple of young brilliant. Chefs as well and it's very pastor kind of centered it's like. Like a beautiful dining room. Yeah. I absolutely absolutely adore at their markets. I mean, I would ascend people down to mopey streets, which is in sort of south east London. It's a little St. there's lots of street foods tools there at the end of that street. There's a place called spa terminus, which is kind of a bit of an underground food market, but it's where all the people really in the know. Like you might see occasionally like people like Nigel slate down. They're buying groceries. It's gotten incredible. Honey company, a brewery, a butcher's if that's your kind of thing it's always you don't mind. And then a couple of ready. Ready? Amazing vegetable shops, but it's, it's not the kind of tourist Ibarra mock it it's a bit off. The beaten track has my favorite Rochelle's can't Rochelle canteen, Rochelle, canteen is an absolute cracker. Yeah. In the summer. I mean at some beats boy, you sort of eat outside under this sort of Pergola, refines, and it's very, very, very simple cooking. Imago Henderson who's partner? Fergus founded Saint John's. So it's kind of that style of very simple kicking, but it's, it's just so beautiful. There are just so many places so any place in London line right now, another another favorite of mine is Marito Pov, the Mara family. So that kind of that they've actually got three premises now around town, and that's kind of like Spanish, North Africa and inspired food. So really, really, really big on flavor. I mean I can literally list restaurants like three and a half hours on it will have city guides. Yeah, I actually and if you'll going all out treat yourself, then spring in Somerset house is kind of unbeatable. It's this be the most beautiful restaurant in the middle of Somerset house, which is useful incredible old sort of museum style building and sky Gingell is head chef kind of at the helm there, Sheesh. You know, even just down. Into like the serving staff kind of uniforms, I just want. I wanna live that they Melissa took me to a great dinner that sky did that was all about food waste. Yes. And she just made all this incredible stuff from things that normally get thrown away in the area. And they had these plush giant stuffed vegetables. Yes, that I'm I have been meaning to find out who made those for like two years now. And I never found out. But I don't know if you saw the pictures, they were like giant, artichokes, and carrots and onions, and they were the most brilliant, things that sounds amazing. But I know that they do so, so spring, the restaurant, you know, is, is definitely a treat restaurant for me. But they do do a lunch. I think I'm out in that little courtyard area, which they cook just from the kitchen waste, and that's much more affordable. And I really love that this kind of, really like, you know, quite upmarket restaurant is kind of making their foods available an unaffordable to everyone in new still get sweet in this really beautiful environment. And it was like stop talking about fake vegetables. Okay, we're going to do a you drown lovely. Okay. Most treasured cookbook that you didn't write my God loving right now to earn a by Georgina. Hayden. She's a friend who I worked with Jamie Oliver's. She is a large the knife, wonderful Greek Cypriot. She's written this book called to Verna, which is all about her family's greets. It creates Ciprian heritage and is very, very beautiful. She was a food stylist like me at Jamie. So she's got that touch but it's telling her whole family history, and I literally want to make every single damn thing, the book favorite kitchen. Utensil. I a speed paler. That's what we call it in the is a why pin. Is that what you call it? Hey feed tennis. So that's kind of why Penn is that you can you pill potatoes with but you could say like ribbon courgettes or carrots. You can also you know, the side off a bit of lemon IRA bump. I no one has ever said that. I just think it's useful. You can't say meat for this next question. But a food that you would never eat aside from me, aside from meat. You know, I'm not great fan of walnuts warm. I Leon I know I like the flavor of them, but for some reason. Okay. Well, I might make you stuff with walnut. K wrote make me Suffolk tarragon is a deal is a deal. All right song, that makes you smile, I'm going to sound Sudan, cheesy here when we will out of a wedding. My little boy was six months old. And we had three is the magic number by delessio playing as we walk back down the aisle, and Dylan was on John shoulders, and it was. Just a pre dreamy moment. So that always makes me smile. I love that song dream vacation destination. I have a law of dream vacation destinations at the moment, because with three year old we're kind of going on slightly less dream vacation holidays, but that will change. So we're going to be okay. I think the at Phnom that has been top of my list for so many years. I've never actually made it there, where I live in east London. There is crazy amounts of Vietnamese food. So I just feel like I need to together, eat the food. My favorite cuisine and my favorite place. Visit mazing people mazing place last question. If you had to be trapped on a desert island with one food celebrity who would it be? And why why God. That's such a good question. That's such a good question. Wow. That's really, really hard one on with one feed celebrity. I think I'd actually choose Alice waters. I'd really really like to like, at like to know what she's just. Such a pioneer and I, I would let I would have like a million questions to ask her about how she did what she did and why she did what she did. And how like you know, I'm what her plans for like new things on? I think she'd be great cook with I think she'd be brilliant at, like foraging for some food. So, you know, it's like a self care thing as well. What do you think else? Waters wants to be trapped on a desert island with. That's a really good question. Maybe like. She picked someone ready cool. Maybe some mean. Yeah. Maybe one day, we'll get to the bottom of that. Yeah. Anna, I'm sorry. The interviews coming to an end. Keep you here all day. I could sit if hours and hours. This has been so fun. I just absolutely love being well, just chatting away me too. Thanks, thanks so much. That's it for today show. Thank you, Anna Jones for coming to visit cherry bomb. HQ make sure to check out her new book, the modern cooks, here, as well as her other brilliant, cookbooks. We'd also like to thank our sponsor handsome, brook farm, pasteurized organic eggs for supporting this season of radio cherry bomb radio. Cherry bomb is a production of cherry bomb media, our show is edited engineered and produced by just Seidman ARA theme song is all fired up by the band Tra LA LA, thanks for listening. Everyone your the bomb. I'll have what she's having. Hi. My name is Amanda Orlando, and I am a cookbook, author and recipe developer, and you can find me at every day, allergen free do wanna know who I think, is the bomb has to be Aina gardens has to be Aina. She completely changed, how I thought about entertaining and cooking for others and welcoming people into your home. She really inspired me with what I want to do with my life and my career.

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