It’s our favorite time of year – Fall Cookbook season! We’re joined by baker Samantha Seneviratne, author of Bake Smart, who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her <a href="https://www.splendidtable.org/story/2023/11/03/gooey-cranberry-crumb-cake" class="default">Gooey Cranberry Crumb Cake</a>. Then, chef and content creator Jon Kung talks about his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. He tells us about his cultural identity as a “third-culture kid,” how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined <a href="https://www.splendidtable.org/story/2023/11/03/hong-kong-chicken-and-waffles" class="default">Hong Kong Style Chicken and Waffles</a>. Then, Rose Previte, author of the new book Maydan: Recipes from Lebanon and Beyond, talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like <a href="https://www.splendidtable.org/story/2023/11/03/omani-shrimp-kebabs" class="default">Omani Grilled Shrimp Kebabs</a>. Broadcast dates for this episode: <ul> <li>November 3, 2023 (originally aired)</li> <li>November 29, 2024 (rebroadcast)</li> </ul> <hr> <a href="https://support.americanpublicmedia.org/ST-POD" class="default">Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.</a>

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791: Fall Cookbook Roundup

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