Nordic Fare

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 28 July 2017

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Magnus Nilsson wrote what may be the definitive book on Nordic cooking, and he tells guest host Melissa Clark that there's more to it than pickled herring. Melissa also talks with John Wurdeman about preserving an 8,000-year-old Georgian wine tradition. Tucker Shaw, from America's Test Kitchen, gives the recipe for making perfect steak frites at home. And managing producer Sally Swift gets the lowdown on tahini from Adeena Sussman.

Broadcast dates for this episode:

July 22, 2016 (originally aired)
July 28, 2017 (rebroadcast)

Transcript

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0:30.1	Hey, it's Frances Lamb. Thanks so much for downloading this week's podcast. And if you ever want more
0:35.5	info on anything you hear on our show, you can always find
0:38.3	it at splendid table.org. Recipes, videos, more on our guests, and you can subscribe to our weekly
0:45.0	newsletter, Weeknight Kitchen. It's all about getting you good things they eat and make on weeknights.
0:50.6	But right now, here's this week's podcast.
0:59.1	Music But right now, here's this week's podcast. It's the Splendid Table from APM American Public Media, the show for curious cooks and eaters.
1:05.9	I'm Melissa Clark, in for Lynn and Francis.
1:13.6	Hi, thanks so much for joining us.
1:15.6	I'm Melissa Clark.
1:16.6	I write a recipe column for the New York Times.
1:19.6	I live in Brooklyn with my husband and eight-year-old daughter, and I've written a whole bunch of cookbooks.
1:24.6	And I've been a guest on the show many times. Lynn and Francis are away
1:28.8	this week, so they're letting me step in, and I'm so happy to be here.
1:37.1	Our first guest is Magnus Nielsen. Before he took over the kitchens at the now legendary
1:42.4	Fabikin restaurant in Sweden, he was a line cook, and then he was a sommelier. And he's recently also become a writer and a photographer, publishing a tome of a book that goes deep into the traditions of the different Nordic countries. You know, here in America, we tend to mash together all the Nordic cuisines into one giant smorgasbord. But if you think about it, that would be like lumping all of the different cuisines of Europe
2:04.4	into just one ball. So Magnus wanted to set the record straight. It took him three years to
	...

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