Episode 33
Tuesday, March 12, 2019

Eating camel hump and preserving recipes with author Anissa Helou

“My main purpose in my work is to preserve recipes and culinary lore, history, and tradition to pass on to future generations."

This week, we're excited to welcome Anissa Helou to SALT + SPINE, the podcast on stories behind cookbooks.

Anissa is the author of nine cookbooks, including her most recent, Feast: Food of the Islamic World.

We sat down with Anissa at our studio inside San Francisco's The Civic Kitchen to discuss the process of creating this comprehensive book, what led her to cookbooks after a career in the art world, and her mission of preserving recipes for future generations.

Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco.

VOICES featured in this episode:

RECIPES featured in this episode:

COOKBOOKS featured in this episode:

Feast: Food of the Islamic World

Start cooking today:
*denotes local bookstore support

Episode Transcript: