Jun 21, 2021
Michelle Hart is an author and feminine expansion mentor who helps women transform their lives & align with their purpose through pleasure, rewilding, and the art of sensual ritual. She is also one of my dearest friends, and my go-to person when I want to talk about food, chefs, restaurants, or recipes. So I was thrilled that Michelle chose a cookbook as her Best Book Ever. You are going to love this episode, as we go into a deep dive about the perfect biscuit, the perfect egg, and the perfect potatoes, and why “The Food Lab” is the Best Book Ever.
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Host: Julie Strauss
Guest: Michelle Hart
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Discussed in this episode:
The Food Lab by J. Kenji Lopez Alt
Kenji Lopez Alt Website/YouTube
Art Institute of Atlanta – Culinary Academy
Confituras Little Kitchen, Austin, TX
Fixe Southern House Restaurant, Austin, TX
Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat
The Joy of Cooking by Irma S. Rombauer
Half Baked Harvest by Tieghan Gerard
Well + Good Cookbook by Alexia Brue and Melisse Gelula
The New York Times Cooking No-Recipe Recipes by Sam Sifton
The Love and Lemons Cookbook by Jeanine Donofrio
Love and Lemons Every Day by Jeanine Donofrio
Graze: Inspiration for Small Plates and Meandering Meals by Suzanne Lenzer
Discussed in our Patreon Conversation:
We had a fun food/kitchen speed round in this part of the chat:
What foods are always in your kitchen?
What will you never eat, no matter how it’s prepared?
What’s your best restaurant experience?
What’s your go-to meal that you prepare when you want to impress someone?
What food can you not make?
The Soul of an Octopus: A Surprising Exploration Into the Wonder of Consciousness by Sy Montgomery
El Farallon restaurant, Cabo San Lucas, Mexico (Holy hell – Michelle was not kidding. Check out the pictures of this place.)
The Boy Who Bakes Espresso Rye Chocolate Chip Cookies
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