My guest this week is Laurie Buckle, editor of Fine Cooking Magazine.
Fine Cooking is unique in its 100% focus on food and its mission to give today’s cooks — no matter what their level of cooking skill — the knowledge and confidence to become more talented cooks and enhance their pleasure in all things food. It’s the only epicurean title completely dedicated to cooking. No wonder our brand-loyal readers agree. Fine Cooking is:
- Pure fun! — an ongoing celebration of the enjoyment of cooking and entertaining
- Everything cooking — the sources, tools, tips, and advice that make readers the best in the kitchen … and in the company of their friends
- Packed with invaluable how-to’s — the highest quality, best explained cooking
- The key to kitchen success — the most thoroughly tested and creative recipes
- Full of real insights — from ingredients to shopping and buying
- The perfect fit for any lifestyle — offering tips for every day, special days, and everything inbetween
Laurie Buckle is the editor-in-chief of Fine Cooking, where she redesigned the magazine. She also oversees the magazine’s website and special issues. Prior to this, she was an editor at Bon Appetit magazine for more than two decades, getting her start as an editorial assistant. Laurie was Bon Appetit’s managing editor for seven years, and was at different times the magazine’s books editor, special projects editor, and articles editor. Check out Laurie’s Blog!
In the second half I’ll be chatting with Mr. John Henry Houston Texas’ “Doctor of BBQ”
Growing up in East Texas where barbeque is king, John Henry has wonderful memories of summer picnics, country fairs and great barbeque. So East Texas flavor was what he had in mind when he created hisaward winning barbeque sauce,spices and rubs. He recently won first prize for his succulent brisket in his hometown of Nacogdoches, Texas while participating in the Do-Dat Barbeque Cookoff. As head of the Culinary Service Department for the Houston Community College system, John has taught the masterful art of cooking for over eight years. He now oversees the training for future cooks, chefs and caterers specializing in the preparation and application of spices, rubs and sauces. In addition to his many awards and degrees, John is also an active member in the Texas Chefs Association,and is certified as a culinary educator and executive chef. www.johnhenrysfoodproducts.com
In 1989, John was asked to personally handle the presidential inaugural dinner. He put together a team of 19 chefs, traveled to Washington, and prepared barbeque for President Bush along with 20,000 guests attending the celebration. Later, John was asked to accompany the President to Beijing,China and prepare his barbeque.
Good Life Guy’s Wine of the Week:
Something fun for a cold winters night! 🙂
Graham’s 10 Year Tawny Port
10 Years” indicates and average age – this Aged Tawny Port is a blend of older wines, which offer complexity and younger wines, which bring fresh fruit flavors and vibrancy. During their long maturing period in oak casks, Aged Tawnies undergo subtle color changes: the deep red hue which characterizes Port’s youth gradually gives way to a paler reddish amber color. Graham’s is known for its rich, elegant house style. This 10 Year has a full, nutty bouquet, the classic Graham’s richness and a soft lingering finish.
