If you missed last Saturday’s Good Food program on KCRW, then you missed a bunch of new interviews with cookbook authors. But being that it’s public radio, you can listen to the archive here.

First up is Fergus Henderson. The chef at London’s St. John restaurant is famous for creating fantastic, luxurious dishes using every part of an animal, like pigs’ feet and beef bone marrow, which, for many Americans, are parts you throw out. But savvy diners know that these are some of the best delicacies available, and Henderson offers such recipes in his new book, Beyond Nose to Tail. The chef talks to Evan Kleiman about his first commercial product, Unctuous Potential, a jelly made of pigs’ feet.

Playwright Eduardo Machado, one of the early Cuban exiles, recalls the dishes he knew in Tastes Like Cuba. Machado uses Cuban cuisine as a connection to his native country and family. One of Machado’s favorite food is coffee. “It’s the thing that made us feel the most Cuban when I was growing up,” says Machado. “I started drinking coffee when I was four years old, and I’d have coffee with raw milk brought in from my grandmother’s farm every morning, and they would boil it and put salt on it.”

In America’s Best Lost Recipes, Chris Kimball, founder/editor of Cook’s Illustrated and the host of America’s Test Kitchen on PBS, features 300 classic American recipes that were reader submitted (over 2,800 of them). And Patty Pinner talks pies in her book, Sweety Pies.

You can find all these interviews here.