Episode 1: Now You're Cooking

January 4, 1997

With Elaine Corn, author of Now You're Cooking and Now You're Cooking for Company, here's a show designed for the beginning cook, with some inspiration for those more advanced! This week's recipe: sautéed chicken breasts. Specialty produce expert David Karp talks about sources for one of winter's greatest pleasures —the blood orange. And what inspires America's greatest chefs? We talk with the co-author of Culinary Artistry, Andrew Dornenburg, about the creative processes of America's culinary artists.