Download Audio (mp3) Passover and Easter are coming up. On today's show, finally learn how to prepare the perfect hard boiled egg! The author of "What Einstein Told His Cook 2" provides the scientific secret. Discover how one Jewish family kept Passover traditions in rural Scotland and then journey to the land of olive oil and honey for a taste of foods of biblical times. Also, find out how a millionaire built a town out of chocolate and left a leagacy for troubled youth. Plus, one author's quest takes the low road to high cuisine with a twist on the great Escoffier.
Scavenger's Guide to Haute Cuisine
by Steve Rinella
Wine Club: A Month-by-Month Guide to Learning about Wine with Friends
by Maureen Christian Petrosky, Tricia Laning (Editor)
Hershey: Milton S. Hershey's Extraordinary Life of Wealth, Empire, and Utopian Dreams
by Michael D'Antonio
Biblical Feast: Food from Biblical Times for Today
by Kitty Morse, Mindy Green
What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke, Marlene Parrish
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
by Robert L. Wolke, Contribution by Marlene Parrish
Mackerel at Midnight: Growing up Jewish on a Remote Scottish Island
by Ethel G. Hofman
04/11/09
Download Audio (mp3) Thinking of a career change? If restaurant work comes to mind, we'll talk to Chef Eric Ripert, about what it takes to be at the top of the profession. We'll also visit with a husband and wife who work together on a bagel truck. Terrance Sullivan from Sierra Nevada reveals his career path to craft brewer and Nora Shultz discusses how she began her line of Naturally Nora Baking Mixes. And, the pastry chef of Jean George in New York talks about his mentors. Later, a writer discovers food is more than physical sustenance by creating a blog. And much more!
A Return To Cooking by Eric Ripert and Michael Ruhlman
Dessert Fourplay by Johnny Iuzzini
A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg
04/18/09
Download Audio (mp3) On today's show we begin with the egg - Gourmet Magazine's Executive Food Editor Kempy Minifie gives some transforming recipes with eggs and lemons. Then we visit with the record holder of the world's fastest omelette maker. Later, we talk about another record - the world's most expensive bottle of wine. Music critic Tom Moon returns to fashion a play list of great party music and we talk to The Healthy Hedonist about festive Cinco De Mayo fare. And, if you are planning a garden this year, you're not alone reports Burpee Seed Company. Also, cooking school fiction, cooking artichokes and much more.
Download Audio (mp3) It's been said that eating is not only an agricultural act, but also a political one. But it does make sense that how we eat can make a lasting impact on our environment - the problem is figuring out what choices really matter. Paper plates? Organic Vegetables? Bottled Water? This week we examine some choices. From replacing veal with buffalo to entertaining tips that don't fill up the landfill with one-time products, we'll discuss the quandries, questions and curious solutions to "living green." We'll talk to the author of "The Ethical Gourmet," discover a winery that composts four-star meals, and talk to the Soup Peddler. Plus much more...
On today's show we begin with the egg - Gourmet Magazine's Executive Food Editor Kempy Minifie gives some transforming