Archived Shows
July 2007

07/07/07
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Everyone needs an expert now and then! On this week's show, we've got specialists in everything from mangoes to grilling and even ginseng. We'll get some grilling techniques and recipes from an instructor at the Culinary Institute of America. Then discover the amazing history and properties of ginseng. We also travel to the subcontinent and discover the enormous variety in mangoes. Plus tips for scooping the perfect ice cream cone, the flavorful dishes made with meat bones, and dressing up ordinary dishes with great sauces.

This week's featured recipe:
Grilled Black Bass and Mango and Papaya Salsa

This week's featured books:

Grilling: Exciting International Flavors from the World's Premier Culinary College
by Culinary Institute of America, Ben Fink (Photographer)

Serendipity Sundaes: Ice Cream Constructions and Frozen Concoctions
by Stephen Bruce, Liz Steger (Photographer), With Sarah Key

What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating
by Marion Nestle

Ginseng, the Divine Root: The Curious History of the Plant That Captivated theWorld
by David Taylor

Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid (Photographer)

Patricia Wells At Home In Provence: Recipes Inspired By Her Farmhouse In France
by Patricia Wells, Robert Freson (Photographer)

Bones: Recipes, History, and Lore
by Jennifer McLagan

Italian Two Easy: Simple Recipes from the London River Cafe
by Rose Gray, Ruth Rogers, David Loftus (Photographer)

Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, and More
by Grace Parisi

07/14/07
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Some worthy things just have bad reputation.... on today's show we re-evaluate bad reputation stories: pig pens are a mess; tequila gives you a killer hangover; and tofu tastes like nothing.Often, you can often make a silk purse out of a sow's ear. For instance, Sy Montgomery talks about her amazing pet pig. Mr. Cutlets talks about a pig of whole other kind - a smuggled ham. Taste a fine Tequila made with classical music, discover organic hot dogs, and a trip to our archives for an interview with the original bad boy chef, Anthony Bourdain.

This week's featured recipe:
Pan Fried Noodles with Tofu and Red Curry Broth

This week's featured books:

Meat Me in Manhattan: A Carnivore's Guide to New York
by Mr. Cutlets, Kate Gardner (Photographer)

The Good Good Pig: The Extraordinary Life of Christopher Hogwood
by Sy Montgomery

Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain

Ferry Plaza Farmer's Market Cookbook: A Comprehensive Guide to Impeccable Produce

Farms and Foods of the Garden State: A New Jersey Cookbook
by Brian Yarvin

07/21/07
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What's your obsession? For some it's career, others have an insatiable curiosity and some just can't stop thinking about their favorite dish. On today's Chef's Table we'll discover some interesting stories that might not be true obsession, but sure come close! Farmer Jon gives us the real dirt on making a life on a farm. British Bad Boy Chef, Marco Pierre White, divulges why he was obsessed with being the youngest to earn three Michelin stars. David Pasternak and Ed Levine talk about fish at Esca, we'll get some advice on choosing beer and hear from a Dad who committed to a permanent dinner date with the kids. Plus dieting tips, Gulf Coast oysters and what's really in your snack food.

This week's featured recipe:
Spicy Buttermilk Chicken

This week's featured books:

Southern Belly by John T. Edge

The Young Man and the Sea: Recipes and Crispy Tales from Esca by Chef Pasternak and Ed Levine

The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef Marco Pierre White

Farmer John's Cookbook: The Real Dirt on Vegetables by John Peterson

The Real Dirt on Farmer John opening in theaters throughout the country in July and August

The Good, the Bad the Yummy by Adina Stieman

Dinner with Dad by Cameron Stracher

Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined and Manipulated Into What America Eats by Steve Ettinger

07/28/07
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Sultry summer nights! Today's Chef's Table is all about cooling down and enjoying the season's flavors. Discover heirloom tomatoes, go fishing with the frying pan, and learn about oysters in Manhattan. We'll find out how ice furthered the popularity of the cocktail. Later, our sommelier, Maureen Petrosky, gives us the best summertime sips. Molly O'Neil gives us "Mostly True" - her memoir about food and baseball. Plus a hot club in Miami, food trivia and the recipe of the week.

Sample pages from the book Cocktail Hour: Authentic Recipes and Illustrations from 1920-1960

Marlene Dietrich
Bee's Kiss

This week's featured recipe:
Oysters & Smoked Sausage Dumplings

This week's featured books:

Cocktail Hour: Authentic Recipes and Illustrations from 1920-1960
by Susan Waggoner, Robert Markel

Eater's Digest: 400 Delectable Readings About Food and Drink
by Lorraine Bodger

Mostly True: A Memoir of Family, Food, and Baseball
by Molly O'Neill

The Big Oyster: History on the Half Shell
by Mark Kurlansky

Off the Hook: Rudow's Recipes for Cooking Your Catch
by Lenny Rudow

Wine Club: A Month-by-Month Guide to Learning about Wine with Friends
by Maureen Christian Petrosky, Tricia Laning (Editor)