A Chef's Table

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This week on A Chef's Table...
The history of Gourmet Magazine
Ruth Reichl talks about the people, influence, and history of Gourmet Magazine. Its final issue is on stands now. We'll also take a look at a pregnant mom's influence on the taste buds of her child. Then we'll go to a famous London market to buy beef. Later, saving our water resources and cooking tips for delicious vegan menus. Plus, what do you think the animals are saying?

Caption: Ruth Reichl, from Gourmet Magazine.

This week's featured recipe:
Spiced Chicken

Caption: Here's the 1983 Cuisine magazine cover that inspired Ruth Reichl as Gourmet editor. Hear how in our interview with Reichl.

This week's featured books:

Today's Gourmet
by Ruth Reichl

Unquenchable: America's Water Crisis and What To Do About It
by Robert Glennon

Beef: And Other Bovine Matters
by John Torode

The Concious Cook
by Tal Ronnen

Animal Talk: Breaking the Codes of Animal Language
by Tim Friend

Maureen Petrosky's website

Live Chat - Join us!

Thanksgiving is just around the corner and we though it was a good time to talk about food traditions and troubleshooting. So join Chef Coleman and producer Lari Robling on Thursday, November 19 at noon for a live online chat. They'll take your questions regarding Thanksgiving cookery, recipes and much more. Be sure to join us here then.

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E-mail Chef Coleman at chef@whyy.org.

Check out Lari Robling's book "Endangered Recipes."