We start this weeks show with “Cooking for Geeks: Real Science, Great Hacks, and Good Food” by my guest Jeff Potter Are you the innovative type, the cook who marches to a different drummer — used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while [...]
First up is Jeffrey Elliot with his “Complete book of Knife Skills – The Essential Guide to Use, Techniques & Care” Zwilling J. A. Henckels introduced his legendary German cutlery in 1731, and now his chefs have created a textbooklike guide on how to use the blades of the present. A kitchen-technique book of this [...]
This week I’ll be taking you on a tour of Oregons Firesteed Vineyards with winemaker Bryan Croft. Recently I had the pleasure of spending the morning with Bryan and walking through the vineyards, crush pad, tank and barrel rooms and then tasting all the wines that this Willamette Valley producer makes. About Firesteed: In the [...]
My first guest is Mark Bitterman with his new book “SALTED” Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be [...]
This week’s show features a great new book “The cook’s Book of Intense Flavors” by my guests Robert and Molly Krause; former chef/owners of the award-winning, Lawrence Kansas Krause Dining restaurant featured in Food & Wine magazines annual “100 Tastes to Try” issue. The Cook’s Book of Intense Flavorsis an indispensable guide to exotic and decadent [...]
