You can also hear it through your browser at The Level Teaspoon site.
The Saffron Tales: Recipes from the Persian Kitchen, by Yasmin Khan (Bloomsbury)
Land of Fish and Rice: Recipes from the Culinary Heart of China, by Fuchsia Dunlop (W. W. Norton)
Simple: Effortless Food, Big Flavors, by Diana Henry (Mitchell Beazley)
Episode 3 Noteworthy titles
Victuals: An Appalachian Journey, with Recipes, by Ronni Lundy (Clarkson Potter)
Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, by Michelle McKenzie (Roost Books)
The Book of Lost Recipes: The Best Signature Dishes From Historic Restaurants Rediscovered
by Jaya Saxena (Page Street Publishing)
Episode 3 Recipe Tests
Guest: Christina Barber-Just
Christina is an editor at Smith College and a former dining columnist for Hampshire Life magazine in western Massachusetts. She makes a mean martini and has a weakness for kitchen gadgets.
Book tested: Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood, by Jennifer Trainer Thompson (Storey Publishing)
Guest: Sara Barber-Just
Sara is the English department chair at Amherst Regional High School here in western MA and she loves setting the scene before a dinner party with fanciful linens, show-stopping flowers, and cocktails that make you go, Mmmmmmm.
Book tested: The New Cocktail Hour: The Essential Guide to Hand-Crafted Drinks
by André Darlington and Tenaya Darlington (Running Press)
Episode 3 Music:
Avareh by Mamak Khadem
Bossa d’Automne by Thiaz Itch
Sound effects assembled using material from benboncan, audiorichter, saphe, kiddpark, and inspectorj, all hosted at freesound.org. Other sources include soundbible.com, looperman.com, and my own recordings.
The Level Teaspoon’s theme music:
Não me touques, performed by The Bees Knees International Café Orchestra