Cooking by Hand
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 23 April 2005
⏱️ 61 minutes
🧾️ Download transcript
Summary
California Chef Paul Bertolli, author of Cooking by Hand, gives new meaning to "cooking from scratch." He makes his own balsamic vinegar, cures his own salami and hams and grinds his own flours. We'll learn what drives this talented artisan and owner of the award-winning restaurant Oliveto in North Berkley. He leaves us with his recipe for Boiled Chicken with Vinegar Sauce.
The Sterns are surrounded by teddy bears and scented candles as they dine on clam hash and Grape Nuts pudding at Pat's Kountry Kitchen in Old Saybrook, Connecticut.
Wine maverick Joshua Wesson has traded hearty winter reds for bargain-priced spring wines from France, and Max Jacobson has an insider's guide to Las Vegas restaurants. We'll check out a new take on dinner theater in New York, and hear about what happened when one company decided to apply their salmon freezing techniques to lobster.
Broadcast dates for this episode:
- April 3, 2004 (originally aired)
- April 23, 2005 (rebroadcast)
Transcript
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| 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. |
| 0:31.3 | It's Lynn Rosetta Casper with the splendid table. |
| 0:46.0 | Today we ask the question, when is enough enough? |
| 0:51.4 | What drives a chef to make his own balsamic vinegar, cure his own hams, and even grind his own flowers? |
| 0:52.8 | Is it obsession or genius? Well, with our guests, |
| 0:56.1 | Jeff Paul Bertoli, I bet the latter. I think this guy is on to something. Well, the sterns have found |
| 1:01.5 | the place for entry-level clam eaters, Pat's Country Kitchen on the Connecticut coast. Wine Maverick, |
| 1:07.3 | Joshua Wesson, has some impish little spring wines at bargain prices. |
| 1:12.3 | Then it's an insider's guide to Las Vegas, the places we hungry tourists never find, |
| 1:17.2 | and we have the new Lazarus Lobster Phenomenon. |
| 1:20.9 | All this and your calls coming up on the splendid table. |
| 1:26.8 | But first of this. Emanman, willia, when he'd tuskishin'u'llis. |
| 1:49.0 | Manutur, man, Ement, nests, o'-kinen, kannan, carvany, yelena, |
| 1:57.0 | when he'd tuske to- I'd tuskehine Tully He had nigh, I'm here Suvres, |
| 2:21.3 | I'm a-manned, |
| 2:22.3 | Hes-Hawridae |
| 2:23.3 | Hark, |
| 2:24.3 | Catsomaha-Mah |
| 2:25.3 | Villejae |
| 2:27.3 | When I tusking |
... |
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