Bouchon Bakery

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 4 July 2014

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

We get a master lesson in pie crust from chef Thomas Keller and pastry genius Sebastian Rouxel, authors of Bouchon Bakery, Jane and Michael Stern bring us the very best in extremely hot road food and Mexican chef Roberto Santibañez looks at the Middle Eastern influences on modern day Mexican food.

Broadcast dates for this episode:

July 13, 2013 (originally aired)
July 4, 2014 (rebroadcast)

Transcript

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0:31.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country.
0:38.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:44.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:02.7	It's the splendid table from APM, American Public Media.
1:07.1	I'm in Rosetta Caspers.
1:08.7	You know that saying God is in the details?
1:11.5	It's one of the great truths of a good life.
1:14.5	But on a more prosaic level, it's the great truth behind blissful pie, specifically
1:20.0	blissful pie crust, which some of us feast on like cookies but shake in our flip-flops
1:25.4	at the thought of making it.
1:27.1	Well, shake no more. We have two
1:29.3	masters of those details. The famed perfectionist chef Thomas Keller and pastry genius Sebastian
1:36.6	Ruxel. Baking is precise. We all know that if the three of us scooped out a cup of flour,
1:42.8	that we'd have three different weights. If you're dealing with cups and teaspoons,
1:46.6	it's kind of an archaic approach to
1:48.1	really baking at a high level.
1:50.0	By a scale.
1:51.2	Buy a scale.
1:52.3	Stay with us for this
	...

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