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Out to ask me that question is like to ask me what my favorite color is what my favorite piece of music as it’s really I can’t do it , because for me. Each of these pieces is rare and precious . Honestly , the fact that it survived the fact that it was cared for in views it with a certain magic way way beyond nostalgia that for generations . Things were bad you’d for the effort that human imagination and human effort put into them . I couldn’t pick one thing out if you tell me that I can only say one thing and I had run out of the store with them couldn’t take of what it would be .
Check done proprietor of Luke Ellis antiques in New Orleans‘ French Quarter.
When we returned from a short break , we’ll explore the world of cookbook collecting with Phillippe La Mancuso at the kitchen which stayed here.
Local support for programing and for comes from M F while the Innovation Network May is Mental Health Month that EMF quality innovation Network encourages patients in primary care providers to talk about depression and alcohol use during office visits celebrating more than 30 years. This is your public radio station Red for radio .
The Shreveport summer music festival will present its opening concert on Sunday afternoon , June 3rd at Holy Cross Episcopal Church in downtown Shreveport. This program is open to the public . The program features concert violinist Holly Mulcahy in performance , playing the music of Philip Glass also to be heard Appalachian Spring of Aaron Copland information is on our website at Red River radio data word or at Shreveport summer music festival .
I’m party took and you’re listening to low Louisiana Ines arable content for Louisiana food lovers Blue Louisiana it’s it’s brought to you with major support from markets from Camellia brand beans downright and New Orleans tradition since 1923 Ralph Brennan’s Red Fish Grill from Dr. Park offering 9 varieties of fresh Gulf fish daily lunch , dinner and private events at 20-15 Bourbon Street in the French Quarter.
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Knowledge is power , and for food lovers. There’s no tool more powerful than a cookbook . That’s the first thing that Phillipe Lahm learned when he began to carve a place for himself in the restaurant industry back in the ’60s Philip became an obsessive cookbook collector as his culinary career transported him from New Orleans to the west coast and back again . By that time he had thousands of cookbooks in his personal collection and that’s when he opened kitchen which a sharp of books for Kirk originally located in the French Quarter . Now in the 7th ward Philip and his partner Debbie Lindsay have found a home for their books in a space covered in culinary treasures and illuminated by endless twinkling lights producers Sarah holds visited Phillippe and Debbie kitchen which and came back with much more than a good recipe .
There’s no such thing as a van cookbook there’ll be a book here for 8 years and some of your walk in and it will be just the book they’re looking for.
Hi , I’m Debbie Lindsay co-owner of Kitchen which and this is my partner.
Philip Lahm Kusa. Yes I’m I’m the other co-owner kitchen which cook books , music and art , you know , I was working in San Francisco and and one day I came home and my daughter was living with me and she seen me buying cookbooks learn how to roll their eyes at a certain point she would roll her eyes and I would say , when I retire when open a cookbook store and we always talking about diamond Orleans were living in San Francisco and one day I am doing the big wow about you know .
10 weeks without a day off. It’s been 14 hour days and planning another menu I’m writing the recipes and hiring staff and I don’t know who I am , I have nothing in common with myself and she just said you know look at the hand stop it’s time for you to retire . It’s time for you know , open up your cookbook store and it’s time to go back to , you know Nolan’s such came back and we hope in the cookbook bookstore .
And they weren’t strictly and now we were 7 days or think.
Like I had 5,000 cookbooks that I had collected because as a chef I needed to know.
And that was when , in 1972. Still , there’s so much more to learn and still am collecting cookbooks still was selling cookbooks now as then we collect more crooks . We are at home we have shelves and shelves of books as well . It’s just like we’re we’re book people . We just love collecting books .
So when we open I contributed one book one well he’s contributed above thousand but it’s okay cause I cook. Yeah . And then I explain all right 42 years experience working in restaurants run of the house 50 years or for short experience working definitely kitchen back at the house .
It was functional because it was part of my education and part of my the teaching of my staff.
One job for 8 years that I was able to do whatever I wanted to. And so I could plan a calendar and then I would walk into my staff on Friday and say this weekend . We’re doing Basque food and then the next week , say , oh , we’re doing food from Spain they now we’re doing typhoon this weekend and do that for 8 years and so I would go out and I would I would absorb everything I could , if we were doing Mexican food . I would go down to the Mexican section of San Francisco and I would , I was going to do to Molly’s I was spent a day eating to Molly’s and every restaurant and then get every book I could that included tomatoes and and learned to make all this .
Iowa’s out so she when we sell paltry Jones Louisiana Kitchen so people would come in , it almost like they rehearsed it.
If I were to get just one I know what she didn’t say just one book from Louisiana. This is it now wall come over as he does to depart returns Louisiana Kitchen his first is best and I explained to the people from somewhere . It’s never seen you know I think Julia Child fat with the beard , you got your gap hovered out so anyway . Then I show them for leaps beat up copy from 1985 that he’s shoved out of , and even though I don’t cook . While I can say with such companies , cause I can see all the years of knowledge that he’s acquired from it . So with each book and will do it for any of them . If you want , but with this one in particular we stick our business card will crack in pill label inside and I tell them you have your very own cup plumbing to re culinary consultant their phone or email . All you gotta do is call this dude out and you’ve got your support line you’re help line .
Surprise surprise. Hi , how are you . I kitchen which 2 years now , but when you were in a different location . Yes . And so I was like I have to know how hard we’ve let alone you in and we’re hurrying away .
But you know you get a a book in like got Joy of Cooking , which was published in 1931 done by Amar Rahm Bauer RMS rubber.