Cooking with Joshua Bell
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 29 November 2008
⏱️ 52 minutes
🧾️ Download transcript
Summary
This week it's a cooking lesson with a virtuoso. Violinist Joshua Bell has received every accolade imaginable in his career, including a Grammy for his stunning performance in the soundtrack of the Academy Award-winning film The Red Violin. Now he's creating his first home and he wants to learn to cook. He and Lynne met up at the stove in his New York City kitchen where Tagliatelle with Caramelized Oranges Almonds was the lesson of the day.
The Sterns are in Cleveland where they're eating Wiener Schnitzel and Dobos Torte at Balaton. Sally Schneider, author of The Improvisational Cook, returns with a cold weather cooking technique you will love.
Food scientist Harold McGee, author of the seminal On Food and Cooking, explains those ever more confounding scientific contortions coming out of restaurant kitchens these days. And We'll hear from the United States Oyster Shucking Champion.
Broadcast dates for this episode:
- November 10, 2007 (originally aired)
- November 29, 2008 (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. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:34.1 | Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat. |
| 0:40.7 | Our program is produced by American Public Media and brought to you by RumenBord. |
| 0:45.2 | Handcrafted furniture for your home at RumanBord.com. |
| 0:49.4 | Well, today we celebrate a piece of music in the kitchen. |
| 0:52.9 | The music is the newly expanded red violin concerto, |
| 0:56.5 | and the kitchen part is a first kitchen experience for the concerto's famous soloist, violinist Joshua Bell. |
| 1:04.2 | Improvisational cook, Sally Schneider, comes up with a devilishly simple cooking technique. |
| 1:09.1 | On the other side of the culinary coin are the ever more confounding scientific contortions |
| 1:14.3 | coming out of restaurant kitchens. |
| 1:16.8 | Food scientist Harold McGee helps us understand what I think of as science fiction on a plate. |
| 1:22.8 | And as always in the second half of the show, we're going to be opening the lines for your call, |
| 1:27.1 | so you can get to us at 800, 537-52. |
| 1:32.0 | So let's start things rolling with Jane and Michael Stern, brought to us by the Devin Cream Company, introducing their new crem fresh in time for the holidays. |
| 1:41.6 | The Stearns write the road food column in Gourmet magazine. |
| 1:45.3 | Lynn, you know, when the weather starts getting cool, one of the cuisines that Jane and I seek out |
| 1:50.1 | eagerly is Hungarian food. And lucky for us, we happen to be in Cleveland fairly recently. And Cleveland |
| 1:56.6 | is home to what we think is one of the great Hungarian restaurants in this country. |
| 2:01.5 | It's a place that's been there since the 1960s. |
| 2:04.6 | They recently moved to a new location, but it's still, as it always was, it's a restaurant called Balaton, |
... |
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