Cooking with Fire

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 27 December 2003

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week it’s primal cooking at its most seductive—over an open fire. Our guest is William Rubel, author of The Magic of Fire. He leaves us with a recipe for Lamb Kabobs to get us started. The Sterns have found a beautiful woman who makes beautiful food at Café Poca Cosa in Tucson, Arizona.

Cheesemonger Steve Jenkins names the best cheese shops in the City of Lights. Sally Schneider, author of A New Way to Cook, tells us how to have our way with chestnuts. She leaves us with two recipes, one for Simple Roast Chestnuts, the other for Chicken Liver Pate with Golden Raisins. And we take a look at L.A.’s Ethnic Delis.

Broadcast dates for this episode:

November 9, 2002 (originally aired)
December 27, 2003 (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.
0:08.6	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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:33.1	Hi, it's Lynn Rosetta-Castor, and you're listening to The Splendid Table, the show for
0:37.1	people who love to eat.
0:39.1	Our program is produced by Minnesota Public Radio and brought to you by Super Target.
0:44.0	Today, it's back to our primal instincts.
0:46.8	I'm talking about cooking with fire.
0:49.0	Our guest is William Rubel, author of The Magic of Fire.
0:53.2	It's a cookbook, but it's also a siren song.
0:56.9	I mean, the techniques are so simple, and the results?
1:00.3	Very good.
1:01.9	Healthy eating expert Sally Schneider talks chestnuts and a new way of cutting back on fats.
1:06.9	Cheesemonger Steve Jenkins reveals his favorite Paris cheese shops.
1:11.1	Calvin Trillen offers advice for navigating the minefields of marriage and appetite.
1:16.1	And as always, in the second half of the show, we're going to be opening the lines for your calls.
1:20.4	You can reach us at 800, 537-52-52.
1:25.0	So let's roll.
1:26.3	Jane and Michael Stern are stepping up to the mic. They write the road food column in Gourmet magazine.
1:35.3	So Jane, Michael, where have you been most recently? What's the latest find?
1:43.3	I've been back home where I grew up, which is Tucson, Arizona.
1:48.1	And one of my absolute favorite places to eat in the entire world, Cafe Pococosa.
	...

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