We're taking you from the cosmos right down to your coffee cup this week with Sidney Perkowitz, professor of physics at Emory University and author of Universal Foam. Professor Perkowitz will explain how foam is the link between your cappuccino and the cup you drink it from to the chair you sit in and the stars in the night sky. It's quite a trip.
They've been linked to some pretty serious temptation and trouble—they did, after all, play a key role in that messy Garden of Eden business—but the illustrious apple still came out on top as the world's most popular fruit according to our guest Frank Browning. As the author of Apples and co-author of the cookbook, An Apple Harvest: Recipes and Orchard Lore, Frank has studied nearly every dimension of the fruit, from myth to science. He'll share a bit of the apple's uncommon and surprising history and give us a recipe for Braised Chicken, Norman Style.
Chez Panisse in Berkeley, California, is considered one of the top restaurants in the world, and today we've a conversation with its creator Alice Waters about how she runs a dream restaurant. Naturalist Diane Ackerman, author of A Natural History of the Senses, talks truffles, wine wit Joshua Wesson is back with his wine bargains, and Michael Ruhlman, author of The Making of a Chef, tells us what he learned went he went undercover in the CIA (Culinary Institute of America!).
A culinary revolution is happening in Ireland these days due, in part, to a thriving economy, a new confidence among the Irish people, and the availability of superb local ingredients. Anya von Bremzen, Contributing Editor for Travel & Leisure magazine, stops by to tell us about some of therestaurants, inns and pubs she recently discovered on a trip into the Irish countryside. You'll want to pack your bags and take off.
We're taking a look at olives this week with Ari Weinzweig, founder of Zingerman's Deli in Ann Arbor, Michigan. Ari will go anywhere to find high-quality, handmade foods and he knows all when it comes to superb olives. He has the scoop on some luscious and exotic varieties that bear little resemblance to those pitted black ones that appear on most Thanksgiving tables.
It's that time again. The tomatoes are ripening and Lynne has been observed making unusually frequent stops at the farmers' markets, gathering up the beloved and luscious heirloom varieties that inspire her to rush into the kitchen and cook. Her recipe for the puglia streetwalker came from a similar tomato frenzy a few years ago and its uncooked sauce is just right for these hot summer days. Tomato historian Andrew Smith, author of The Tomato in America, stops by with the real story of how the tomato began its rise to culinary stardom and debunks a few myths along the way. It's quite a tale. Jane and Michael Stern report from Wyoming about an old-time rodeo and great brisket. We head to Charleston, South Carolina where Hoppin' John Martin Taylor tells of the great southern tradition of preserving summer's largess and shares his wonderful recipe for golden pear chutney. Grocery guru Al Sicherman does a vanilla ice cream tasting and Lynne's pick is quite surprising! Of course, the phone lines will be open for your calls.
We're off to France and one of Europe's great cooking schools to hear about life and learning in the beautiful Burgundy region. Anne Willan, owner of École de Cuisine La Varenne and author of From My Château Kitchen, takes us behind the scenes of her famous school and shares travel tips and tales of life in a rambling old chateau in the French countryside. This week's recipe for Patrick Gautier's Soft-Centered Warm Chocolate Cake comes from one of Anne's favorite pastry chefs.
We're talking American cheeses this week but we won't be including those ubiquitous, shrink-wrapped, orange blocks seen in every supermarket dairy case.
We're dropping in at diverse locales this week as we prepare to celebrate the Fourth of July. Southern food historian John Martin Taylor, author of the newly reissued Hoppin' John's Lowcountry Cooking, takes us to South Carolina's coastal plain for boiled peanuts, Pimiento Cheese and Frogmore Stew.
If you tune in regularly to The Splendid Table you know that tofu doesn't appear on Lynne's table often. In fact, it never appears. But Deborah Madison's new book, This Can't Be Tofu, inspired us to take another shot at making Lynne a fan of this latest wonder food. Will we succeed? Stay tuned. In the meantime, try Deborah's tantalizing recipe for Lacquered Tofu Triangles with Green Beans and Cashews.