<![CDATA[The Local Palate Cookbook Club: People Who Cook]]>https://thelocalpalate.substack.com/s/bookshelfhttps://substackcdn.com/image/fetch/$s_!MZ2p!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F566e9c0a-9a09-491e-ac80-6801e7b6ea8b_1067x1067.pngThe Local Palate Cookbook Club: People Who Cookhttps://thelocalpalate.substack.com/s/bookshelfSubstackSun, 02 Aug 2026 04:49:52 GMT<![CDATA[A Conversation with Michael W. Twitty]]>https://thelocalpalate.substack.com/p/a-conversation-with-michael-w-twittyhttps://thelocalpalate.substack.com/p/a-conversation-with-michael-w-twittyFri, 31 Jul 2026 14:44:42 GMTThere are 280 recipes in culinary historian Michael W. Twitty’s new book, Recipes from the American South, but it’s the one that didn’t make it into the wide-ranging, exhaustively researched, deeply felt collection that woke him up in the middle of the night. “I forgot fried okra,” he confesses. “There was room for 300 recipes, but we stopped at 260 to include room for variations. Fried okra is the one that got away.”

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]]><![CDATA[A Conversation with Spring Council]]>https://thelocalpalate.substack.com/p/a-conversation-with-spring-councilhttps://thelocalpalate.substack.com/p/a-conversation-with-spring-councilFri, 31 Jul 2026 14:25:26 GMTThis past February, The Local Palate joined a gathering at the iconic Fearrington Village to celebrate Spring Council’s debut cookbook, Southern Roots: Recipes and Stories from Mama Dip’s Daughter. Hosted by McIntyre’s Books, the luncheon brought together food enthusiasts, culinary historians, and Southern hospitality during a memorable afternoon that blended generational storytelling with exceptional comfort food.

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]]><![CDATA[A Conversation with Fermín Núñez]]>https://thelocalpalate.substack.com/p/a-conversation-with-fermin-nunezhttps://thelocalpalate.substack.com/p/a-conversation-with-fermin-nunezFri, 31 Jul 2026 13:40:58 GMTFor Austin chef Fermín Núñez, masa is foundational to his menus. Born in Mexico, Núñez has opened three of Austin’s most celebrated Mexican restaurants—Este, Suerte, and Bar Toti—all of which use masa to provide fresh, handmade corn tortillas, tamales, sopes, and other dishes. He found an ally in the brand Masienda, founded by Jorge Gaviria, who wrote the cookbook Masa: Techniques, Recipes, and Reflections on a Timeless Staple (Chronicle Books, 2022). Núñez was a natural fit when Gaviria went looking for a chef to help him put together his next cookbook, Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics (Clarkson Potter), which came out April 2026.

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]]><![CDATA[A Conversation with Kristin Donnelly]]>https://thelocalpalate.substack.com/p/q-and-a-with-kristin-donnellyhttps://thelocalpalate.substack.com/p/q-and-a-with-kristin-donnellyFri, 24 Jul 2026 16:20:55 GMT

The podcast Everything Cookbooks started as a conversation between friends and colleagues—cookbook authors Molly Stevens, Kristin Donnelly, Andrea Nguyen, and Kate Leahy, who are divided between the East and West coasts, started having video chats regularly (pre-Covid) to talk about projects, contracts, and deal news—and to connect. In 2022, they decided to start recording the calls to turn it into a resource for others. What started as a 12-episode experiment is now on its eighth season and 150 episodes strong and the team has found an avid audience, made up of cookbook writers, editors, designers, and publishers, as well as home cooks and fans.

If you’ve ever thought about writing a cookbook, go back to Season 1 and start from the beginning—between their conversations with authors, agents, designers, and book editors, as well as their own “break it down” style of trend episodes, the collection is a full-on master class on the cookbook industry and process. (Even if you don’t see a cookbook in your future, you’ll appreciate conversations with stars like Jacques Pepin, Dorie Greenspan, and more.) They also share more about each episode through their free Substack newsletter.

We sat down with co-host Kristin Donnelly, an author and cookbook collaborator who also teaches courses on how to navigate the industry, to learn more about the pod and her most recent projects.

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]]><![CDATA[People Who Cook Archive]]>https://thelocalpalate.substack.com/p/people-who-cook-archivehttps://thelocalpalate.substack.com/p/people-who-cook-archiveTue, 21 Jul 2026 20:51:08 GMT

(In alphabetical order)

]]><![CDATA[A Conversation with Justin Burke]]>https://thelocalpalate.substack.com/p/q-and-a-with-the-author-of-potluckhttps://thelocalpalate.substack.com/p/q-and-a-with-the-author-of-potluckTue, 14 Jul 2026 16:44:08 GMTBaking from Potluck Desserts: Joyful Recipes to Share with Pride (The Countryman Press) was a joy from the start. The recipes feel familiar but with a creative edge, and with many “I used to love those” and “wow, let’s make this” desserts inside. The cookbook hit shelves during Pride Month in 2025, celebrating queer gatherings and the spirit of sharing …

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]]><![CDATA[A Conversation with Arnold Myint]]>https://thelocalpalate.substack.com/p/exclusive-q-and-a-with-chef-arnoldhttps://thelocalpalate.substack.com/p/exclusive-q-and-a-with-chef-arnoldMon, 22 Jun 2026 18:24:31 GMT
Pad Kee Mao

The chef Arnold Myint is known in the food-loving world for his James Beard Award nomination, a stint on Top Chef, his boisterous social media presence, and his Thai cooking. But for people in Nashville, he’s more notably known as Patti Myint’s son. Patti and her husband, Win, were the owners of International Market & Restaurant, a global gro…

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