This interview originally aired during the holiday season of 2013, but the conversation is likely to be appreciated as much now as it was then. At the time, Paula Wolfert had just released her cookbook The Slow Mediterranean Kitchen in the face of comtemporary chefs pushing the limits of fast, flashy kitchen techniques. Wolfert cheerfully makes the case for relaxing in the kitchen, caring deeply about your food, and having the foresight to prepare a meal that takes some time to perfect, but is well worth the wait. Enjoy her recipes for Glazed Carrots and Green Olives and Leeks Simmered in Olive Oil.
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Audio segment originally aired in December 2003 as part of Episode 259: Paula Wolfert.
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