On Food and Cooking

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 4 December 2004

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Lynne talks with Harold McGee, the man who took food science from the laboratory into home kitchens. He recently updated his classic tome from twenty years ago: On Food and Cooking: The Science and Lore of the Kitchen. He fills us in on the discoveries contained in the 21st century edition.vIt's crawfish and zydeco in the back woods of Louisiana for the Sterns. They're partying at D.I.'s in Basile.

New York Times columnist Marian Burros has holiday gift ideas from her famous annual list of the best in mail order. She leaves us her recipe for that ultimate comfort food: Macaroni and Cheese from her book Cooking for Comfort: More Than 100 Wonderful Recipes That Are as Satisfying to Cook as They Are to Eat.

Lisë Stern explains the origins of keeping kosher and shares her recipe for Perfect Potato Latkes from her book How to Keep Kosher: A Comprehensive Guide to Understanding Jewish Dietary Laws. Our intrepid reporter Scott Haas reports on the black market for Swiss night milk. Scott's new book is Are We There Yet?: Perfect Family Vacations and Other Fantasies. We have the backstory on this year's blockbuster food book: The Oxford Encyclopedia of Food and Drink in America, and Lynne takes your calls.

Broadcast dates for this episode:

December 4, 2004

Transcript

Click on a timestamp to play from that location

0:00.0	Ready to launch your business? Get started with the commerce platform made for entrepreneurs. Shopify is specially designed to help you start, run and grow your business with easy customizable themes that let you build your brand. Marketing tools that get your products out there. Integrated shipping solutions that actually save you time from startups to scale ups online in person, and on the go. Shopify is made for
0:22.8	entrepreneurs like you. Sign up for your $1 a month trial at Shopify.com slash setup.
0:31.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country.
0:38.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:44.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:00.8	It's Lynn Rosetta-Castor with The Splendid Table.
1:16.9	Today it's the man who endeared himself to a generation of control freaks.
1:22.9	Twenty years ago, Harold McGee started empowering cooks with his consummate work on kitchen science on food and cooking. Well, now he's got a 21st century edition packed with new discoveries.
1:29.3	Well, the Stearns have discovered great Cajun in the middle of nowhere,
1:33.1	D.I.'s in Basile, Louisiana.
1:35.5	The New York Times gift guru, Marion Burroughs, reports on her best-of-the-best mail-order picks.
1:41.3	We have a report on the black market for Swiss night milk. We get the
1:45.4	backstory on this year's blockbuster food book and then it's tradition, the history of keeping
1:51.0	kosher. All this and your calls coming out on the splendid table. But first this. I'm going to be. I'm going to I'm going to
2:19.3	you
2:21.3	and
2:22.3	I'm
2:23.3	the The
2:37.0	The I'm I'm I'm I'm I'm I'm I'm I'm I'm I'm and I'm I'm I'm
3:08.3	The I'm going to be I'm going to be. I'm going to I'm The
3:43.6	The The
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from American Public Media, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of American Public Media and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.