The Joy of Cooking Podcast: Episode Summary

Episode Title: Robin Wheelright: A Casual Culinary Chat About Rhubarb
Release Date: May 23, 2025

Introduction and Hosts' Banter

The episode kicks off with Shannon Larson, Megan Scott, and John Becker settling into their familiar roles as hosts. Their lighthearted conversation immediately engages listeners with personal anecdotes, setting a warm and relatable tone.

• John Becker shares a humorous mishap: “I was going too fast. My stepfather, it was his 97th birthday and I just... running a little bit late...” (02:01)

• Shannon Larson chimes in with empathy: “It was for a good cause. You weren't going, you weren't going that fast. I just want to be clear.” (01:46)

This playful exchange not only humanizes the hosts but also builds anticipation for the culinary discussions to come.

Hosts’ Current Culinary Adventures

Megan Scott reminisces about her birthday celebration, intertwined with her love for the classic film Jaws. She highlights her husband John’s culinary prowess with a delightful breakfast spread she affectionately refers to as “Shannon style,” now popularly known as “girl dinner.”

• Megan Scott: “He made my favorite bread, which is the walnut, rye sourdough that he makes. And he had grapefruit and yellow kiwi and egg and sautéed kale, and it was just beautiful.” (02:38)

Shannon Larson shares her recent foray into panna cottas with roasted rhubarb, praising the simplicity and perfect sweetness of the recipe.

• Shannon Larson: “That panna cotta recipe is... super easy, too.” (05:10)

These personal stories not only showcase the hosts' culinary experiments but also set the stage for the episode's focus on rhubarb.

Introducing the Guest: Robin Wheelwright

The spotlight shifts to Robin Wheelwright, the owner of Vivian Culinary Books in Portland, Oregon. Robin brings a unique perspective as a cookbook store owner and a former restaurateur, enriching the conversation with her expertise.

• Robin Wheelwright: “We carry new and used books and we also carry. We do consignment of kitchenwares. And I don't know, we do all the things. It's great.” (08:33)

Robin’s Relationship with The Joy of Cooking

Robin delves into her journey with The Joy of Cooking, emphasizing that her appreciation for the cookbook began in adulthood.

• Robin Wheelwright: “I didn't find joy in cooking until I became an adult. And then I had to learn how to cook because I didn't have enough money to eat out every day.” (15:03)

She shares how her time in Spain profoundly influenced her cooking style, highlighting the importance of local markets and fresh ingredients.

• Robin Wheelwright: “I did a lot of, like, rabbit cookery. And I just... jumped into, you know, here's a whole animal. I want to embrace this and cook this.” (17:17)

Favorite Cookbooks and Recommendations

Robin discusses her favorite recent cookbooks, providing listeners with insightful recommendations:

1. "Hot Date" – Praised for its artistic presentation and personal storytelling.

   • Robin Wheelwright: “I am really jazzed about that cookbook.” (29:02)

2. "French at Heart" by Marjorie and Kendall Taylor Jackson – Focuses on home recipes from their Burgundy cooking school.

3. Samin Nosrat’s "Good Recipes and Rituals to Share" – A highly anticipated release offering communal cooking experiences.

4. Hetty McKinnon’s "Linger" – A salad-centric cookbook slated for an early fall release.

Robin also recommends "The Everlasting Meal Cookbook" by Tamar Adler for its innovative approach to minimizing waste and maximizing kitchen efficiency.

• Robin Wheelwright: “There's absolutely no reason [for Irma and Marianne to add red hots in conserve]. But the conserve is wonderful without.” (44:04)

These recommendations cater to a wide range of cooking styles and preferences, making them invaluable for both novice and seasoned home cooks.

Discussion on Recipe Writing and Cooking Philosophy

The conversation transitions to the nuances of recipe writing and its impact on home cooking. The hosts and Robin explore how different cookbooks cater to diverse cooking styles and learning preferences.

• Shannon Larson: “It's tricky territory. But a recipe is a set of guidelines.” (35:20)

• John Becker: “No recipe survives the contact with the kitchen.” (36:22)

They emphasize the importance of understanding one's cooking style and choosing cookbooks that align with personal preferences, whether one is a meticulous rule-follower or an adventurous experimenter.

Ad Breaks: Sponsorships and Promotions

The episode includes brief promotional segments for Marshall's Haute Sauce and Mizuba Tea Company, offering listeners discounts and highlighting unique product offerings related to cooking and flavor enhancement.

Main Topic: Rhubarb Recipes and Tips

The core of the episode revolves around rhubarb, exploring various recipes and innovative uses of this versatile ingredient.

Roasted Rhubarb

Shannon introduces the easiest rhubarb recipe: roasted rhubarb. The process involves cutting rhubarb into large chunks, tossing them with brown sugar, orange zest, and juice, and roasting at 400°F for 20 minutes.

• John Becker: “It just goes into a 400 degree oven for 20 minutes and yeah, just super simple.” (42:00)

This roasted rhubarb can be served with panna cotta, vanilla ice cream, or as a topping for breakfast dishes like yogurt and granola.

Rhubarb Conserves

Shannon highlights a conserve recipe from The Joy of Cooking that blends rhubarb with thinly sliced oranges and lemons, creating a jam-like spread perfect for canning.

• Shannon Larson: “It's kind of like... it's jam conserves.” (43:50)

John adds a nostalgic touch, recalling Irma and Marianne's unconventional addition of red hots to the conserve.

• John Becker: “Red hots... That's weird.” (44:04)

Savory Rhubarb Applications

Megan shares her experience with a savory rhubarb sauce used on grilled salmon, expanding rhubarb's culinary versatility beyond sweet dishes.

• Megan Scott: “I made this... rhubarb Q sauce... it was so good.” (45:15)

Robin suggests adding strawberries to roasted rhubarb for enhanced flavor and color, especially in sweet applications.

• Robin Wheelwright: “If you puree it, then you just... it purees into a really nice texture.” (43:00)

John discusses freezing rhubarb, although Shannon humorously recalls reprimanding him for not properly preparing it.

• John Becker: “I was being lazy.” (48:16)

Creative Uses and Listener Tips

The hosts brainstorm additional rhubarb uses, such as incorporating it into alcohol-making with rhubarb wine—a listener-submitted idea.

• Megan Scott: “Anna... makes rhubarb wine... it's so good but very boozy.” (49:10)

Joy Scouts Recipe of the Week

The episode features roasted rhubarb as this week's Joy Scouts recipe, directing listeners to page 190 of The Joy of Cooking for details.

• Shannon Larson: “This week's Joy Scouts recipe is going to be roasted rhubarb.” (50:03)

Listener Engagement and Feedback

Shannon reads a message from listener Katie in Los Angeles, sharing her appreciation for The Joy of Cooking as a reliable resource for culinary guidance, particularly highlighting caviar preparation tips.

• Katie: “I always try to reference the joy of cooking for preparation advice before going to the Internet.” (51:12)

Upcoming Topics and Closing Remarks

Looking ahead, the hosts tease next week's topic on caviar, encouraging listeners to subscribe, leave reviews, and engage via social media.

• Shannon Larson: “Next week's topic comes from our caller.” (50:40)

They also acknowledge their production team, giving a heartfelt thanks to Dave Dresky, Haley Bowers, and Sarah Marshall for their contributions behind the scenes.

Final Thoughts

This episode of The Joy of Cooking Podcast masterfully blends personal anecdotes, expert insights from a seasoned cookbook store owner, and practical culinary tips centered around rhubarb. The engaging dialogue, enriched with memorable quotes and actionable recipes, offers both entertainment and valuable information for home cooks eager to experiment with this versatile ingredient.

Notable Quotes:

• John Becker (02:01): “I was going too fast. My stepfather, it was his 97th birthday and I just... running a little bit late...”

• Shannon Larson (05:10): “That panna cotta recipe is... super easy, too.”

• Robin Wheelwright (15:03): “I didn't find joy in cooking until I became an adult. And then I had to learn how to cook because I didn't have enough money to eat out every day.”

• Shannon Larson (35:20): “It's tricky territory. But a recipe is a set of guidelines.”

• John Becker (36:22): “No recipe survives the contact with the kitchen.”

• Shannon Larson (50:03): “This week's Joy Scouts recipe is going to be roasted rhubarb.”

For More Information:

• Vivian Culinary Books: Visit vivienpdx.com or follow on Instagram @VivianCulinaryBooks.

• Joy of Cooking Recipes: Refer to The Joy of Cooking cookbook, specifically pages 190 and 919 for roasted rhubarb and rhubarb conserves respectively.

• Listener Engagement: Share your cooking adventures and questions by calling 503-395-8858 or following @hejoyofcooking on Instagram.

Stay tuned for the next episode, where the hosts will dive into the world of caviar, offering preparation tips and sharing delightful caviar-based recipes to elevate your culinary repertoire.