Two pro-cooking insiders (a chef and a writer) analyze the week’s biggest industry news and engage in shop talk with a wide variety of guests, ranging from A-list chefs to line cooks, culinary students, writers, and icons. With guests booked just days before each episode, THE FRONT BURNER WITH JIMMY AND ANDREW will help listeners make sense of goings-on in the cooking trade by allowing them to hear directly from newsmakers and experts live and in their own voices. Think of it as Meet the Press, for chefs.
What chef doesn't want their own cookbook? Capturing your recipes, ideas, and dishes between two covers makes the transitory permanent and--from a practical standpoint--can be a powerful marketing tool. We ask two-time author Sara Jenkins (of Porchetta and Porcena) and Alex Raij (of El Quinto Pino, Txikito, and La Vara), whose debut effort The Basque Book publishes in April 2016, about what it takes to conceive, sell, promote, and enjoy writing a cookbook. And, since both chefs cook cuisines of other countries in the United States, we also discuss how to make non-native food accessible to an American audience, in restaurants and on the page.
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