Choosing a Guidebook

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 26 May 2001

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

We're traveling this week and food, of course, is the highlight. Richard Sterling, author of the Vietnam and Spain guides for the new Lonely Planet World Food series, stops by with tales from a Saigon restaurant and advice on choosing a guidebook.

Jane and Michael Stern report from the Akron Restaurant in Pennsylvania Dutch country where they're eating stuffed pig stomach! Fish expert Jon Rowley takes us to Alaska for Copper River salmon. To celebrate this luscious fish, Lynne concocted a recipe for simple pan-roasted salmon. Then we'll go to Japan with chef Anthony Bourdain, author of Kitchen Confidential: Adventures in the Culinary Underbelly and a man with a mission an American opening a French bistro in Tokyo. Finally, we're off to Los Angeles with Marcia Reed, curator of rare books at the Getty Research Institute, for a peek at The Edible Monument exhibition at the Getty Center.

Broadcast dates for this episode:

May 13, 2000 (originally aired)
May 26, 2001 (rebroadcast)

Transcript

Click on a timestamp to play from that location

0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.8	It's Lynn Rosetta Casper with the splendid table. Have you tried shopping for guide books?
0:46.3	There's a zillion out there.
0:48.3	Well, today we learn how to scope out the guides with Richard Sterling from the lonely planet. His take is travel for the hungry and adventurous,
0:58.0	like the Saigon restaurant where you have to duck the swinging cobras.
1:02.0	Back home, Jane and Michael Stern take us to Pennsylvania Dutch country.
1:06.0	We talk Copper River Salmon, chef Anthony Bourdain,
1:10.0	author of Kitchen Confidential Adventures in the Culinary Underbelly, is in Tokyo with a mission.
1:16.9	We go to L.A. for the Getty Museum's Edible Monument Show, and we're opening the lines for your calls.
1:24.1	All this coming up on the splendid table.
1:37.2	But first, this. It's Lynn Rosetta Casper with Kitchen Chronicles, where knowledge is power and cooking is pleasure, a practical
1:43.2	guide to nourishing ourselves and the people we care about.
1:47.2	Today, let's talk about what to do with a can of tuna fish that's not tuna noodle casserole.
1:55.0	I've got some easy ideas for canned tuna fish, plus traditions borrowed from France, Italy, and a couple of home kitchens.
2:02.6	First, let's buy the tuna.
2:05.6	My favorite tuna is packed in olive oil, especially if it's imported from Spain or Italy.
2:12.6	Now, in those countries, canning tuna is high art, and this is probably the reason why canned
2:19.0	tuna fish is the new darling of food lovers.
2:22.6	There are some amazingly good canned or jarred tunas out there.
2:27.6	They can be like eating a good steak and cost just about as much.
	...

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