Download Audio (mp3) The Emperor of Barbecue
It's the height of barbecue season... so, who's at the grill? According to Stephen Raichlin, pretty much everyone--we'll find out what's happening on Planet Barbecue. Later, Janet Zappala gives Mom's heavy Italian dishes a nutrition make-over. And don't think going Vegan means you have to give up Latin fare. Plus, we take on a "little" topic... feast, famine and the rise and fall of civilizations. And much more!
View the following images from Chad Ward's book "An Edge In The Kitchen: The Ultimate Guide to Kitchen Knives"
Mincing: For leafy herbs, gather them into a tight bunch on the board and slice across with your chef's knife.
Rondelles: Rondelles or rounds are about as easy as it gets. Peel a carrot, parsnip, or other cylindrical vegetable and slice across at regular intervals. The thickness depends on your final use. You've probably done this hundreds of times. Now you know what it's called.
Tomato Peeling Tips: Bring a large pot of water to a boil while you core an dcsore the tomatoes. Have a bowl of ice water on hand as well. Immerse the tomato in the boiling water for 20 to 30 secons, or until the skin splits. If you have several tomatoes to prepare, drop two or three at a time into the water. Do not crowd the pot or the temperature of the water will drop below the boiling point and slow things down. Scoop the tomato out of the boiling water and submerge it in ice water bath to prevent any further cooking.
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations by Andrew Rimas
My Italian Kitchen by Janet Zappala
Planet Barbecue by Steven Raichlen
Down Home with the Neelys: A Southern Family Cookbook by Patrick Neely, Gina Neely and Paula Disbrowe
Watching What We Eat by Kathleen Collins
Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero
Edge in the Kitchen by Chad Ward
Potentially Catastrophic Science: 50 Experiments for Daring Young Scientists by Sean Connolly
Download Audio (mp3) Steamy Summertime
The dog days of summer, hotter n' Hades, or so hot you could fry an egg on the sidewalk. No matter how you say it, it's hot! On today's show we're looking to cool things down. We'll try some no cook recipes and take summer vegetables center stage as well. Plus, a look at hot weather fare in India, Brazilian food with a contemporary twist, and that Amish delicacy, scrapple, goes upscale. Also, a mother-daughter team brews up tea and crafts in Kenya. And ingredients that hide in plain sight.
The Blue Ribbon Cookbook by Bruce and Eric Bromberg
Farm City by Novella Carpenter
The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook by Leticia Moreinos Schwartz
Eating India by Chitrita Banerji
Download Audio (mp3) What's Important
Fortunately, for anyone with a diagnosis of diabetes, there's an increasing body of resources to make the adjustment easier. Amy Riolo stops by to give some tips on incorporating the Mediterranean diet into a healthy lifestyle for diabetics. Later, some tips on cooking tofu and a look at ingredients we have at the ready, but often overlook. Just for fun, we'll find out "What the Great Ate," and discover a new work of foodie fiction. Plus, ever hear of the Norton grape? We hadn't either! All that and more, this week on Chef's Table.
Female Nomad and Friends: Tales of Breaking Free and Breaking Bread Around the World by Rita Golden Gelman
The Hundred Foot Journey by Richard Morais
Lay the Favorite: A Memoir of Gambling by Beth Raymer
The Wild Vine: A Forgotten Grape and the Untold Story of American Wine by Todd Kliman
Download Audio (mp3) Food Challenge
What does hunger mean to you? We all know physical hunger in varying degrees, of course. But hunger can be a longing for home and the food that represents it. Or, a quest for knowledge about a subject. It's a big word hunger. On today's show we look at the many forms of hunger. We begin by comparing a week's worth of groceries of thirty families around the globe. Then we take a look closer to home and see how rising food costs are affecting the American poor. Plus, pasta for a midnight meal and discover some exotic fruits.
Food Stamp Challenge
Take the challenge and try living on a food stamp budget. A Chef's Table's own Therese Madden tried living on $21 to eat for a week and got creative with lentils. Check out the tasty results