Islamic Kitchens
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 4 April 2009
⏱️ 52 minutes
🧾️ Download transcript
Summary
This week it's a look at the golden age of Islamic food and conquest with guest Charles Perry, historian of Arab cuisine. Mr. Perry authored the foreword to Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes.
It's clam chowder Rhode Island style for Jane and Michael Stern at Kitchen Little, just over the border in Mystic, Connecticut.
Baking authority Dorie Greenspan talks the one and only Paris macaroon — a local obsession — and leaves us a recipe for Chocolate Macaroons.
Lynne and Mannaging Producer Sally Swift bring us round two of "Back to the Table" — with the basic rules of the stir-fry.
Kim Adams, one of seven Detroit area wine crazies who created the website Gang of Pour has a beginner's guide to making your own vinegar from leftover wine.
Professor Henry Petroski chats about the toothpick, the latest ordinary object to catch his attention and the focus of his latest book, The Toothpick: Technology and Culture; and, as always, the phone lines will be open for your calls.
Broadcast dates for this episode:
- March 1, 2008 (originally aired)
- April 4, 2009 (rebroadcast)
Transcript
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