Heat
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 9 September 2006
⏱️ 61 minutes
🧾️ Download transcript
Summary
Why would a successful New York magazine editor willingly take six months off to become a slave in a restaurant kitchen? Our guest, Bill Buford, editor of The New Yorker, answers that question in Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.
The Sterns are on Boston's north shore eating the local favorite, roast beef sandwiches, at Nick's Famous Roast Beef in Beverly. Lynne keeps to the sandwich theme by sharing her recipe for Last of the Tomatoes Commemorative Sandwich. Forget the rusty grill and a rickety table! Designer Deborah Krasner stops by with the latest in outdoor kitchens. Is this the next "must have" on foodies' wish list?
We're day tripping from Austin Texas with Gerald McLeod and his One Tank Wonders. Think pie happy hour and a German beer garden. The high priestess of Television Without Pity stops by with her take on the new season in food TV. Matt Richtel reports on McDonald's attempt to use drive-through order takers located in India; and, as always, the phone lines will be open for your calls.
Broadcast dates for this episode:
- September 9, 2006
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. |
| 0:31.8 | It's Lynn Rosetta Casper with the splendid table. |
| 0:46.4 | Today it's a man who willingly became a kitchen slave. |
| 0:50.1 | Former New Yorker magazine editor Bill Buford asked himself, |
| 0:52.2 | could he cook in a professional kitchen? |
| 0:54.6 | Well, the answer is in his book, Heat, |
| 0:58.1 | an amateur's adventures is kitchen slave, line cook, pasta maker, |
| 1:01.7 | and apprentice to a Dante quoting butcher in Tuscany. |
| 1:06.1 | The Stearns are at Nick's famous roast beef in Beverly, Massachusetts. |
| 1:08.6 | Forget the grill and a rickety table. |
| 1:11.7 | We have a designer's take on the latest in outdoor kitchens. |
| 1:15.8 | One Tank Wonders has us day-tripping from Austin, Texas. |
| 1:17.6 | Think Pie Happy Hour. |
| 1:22.1 | Then it's the new food TV season from Television Without Pity. |
| 1:25.9 | All this and your calls coming up on the splendid table. |
| 1:28.3 | But first first this. |
| 1:30.3 | ... I'm I'm I'm |
| 1:45.0 | I'm |
| 1:46.0 | I'm |
| 1:47.0 | I'm I'm I'm The Mourg I'm I'm going to be. I'm going to I'm going to |
... |
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