On Rue Tatin
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 29 July 2006
⏱️ 61 minutes
🧾️ Download transcript
Summary
This week it's a look at one woman's dream job: buy a French farmhouse, renovate, and pay for it by opening a cooking school. Our guest, Susan Herrmann Loomis, is living the dream and the reality. Susan's recipe for Melon and Lime Parfait is just right for summer. It's from her latest book, Cooking at Home on Rue Tatin.
For the Sterns it's classic Jewish fare a little west of the Hudson. They report from DZ Atkin's Deli in San Diego.
New York Times columnist Marian Burros talks whole-wheat pastas. The good news is they're actually edible!
Reputed pizza maven Ed Levine, author of Pizza: A Slice of Heaven: The Ultimate Guide and Companion, reveals the results of his frozen pizza taste tests.
Chef Bob Perry tells the story behind the extraordinary food served in the dining rooms of the Kentucky Department of Parks, and Lynne takes your calls.
Broadcast dates for this episode:
- July 16, 2005 (originally aired)
- July 29, 2006 (rebroadcast)
Transcript
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| 0:00.0 | Speed, price, comfort. |
| 0:02.6 | So fast. |
| 0:03.6 | Table, window, twillet. |
| 0:06.1 | Just in case. |
| 0:07.1 | Quiet. |
| 0:07.9 | Luggage. |
| 0:08.9 | First class. |
| 0:10.4 | Speed. |
| 0:11.3 | Price. |
| 0:12.3 | Comfort? |
| 0:12.6 | No stops. |
| 0:14.6 | Whatever your priority, great journey start with train line. |
| 0:21.4 | Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, |
| 0:26.6 | through this complicated country. |
| 0:28.7 | We go into caves, onto boats, and up mountain trails, to meet people, hear their stories, |
| 0:34.4 | their poetry, and of course, play some music, all to reconnect to nature and get |
| 0:40.9 | closer to the things we're missing. Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:51.3 | It's Lynn Rosetta Casper with the splendid table. |
| 1:08.1 | So does the idea of buying a little farmhouse in France and paying for it with cooking classes appeal? |
| 1:12.3 | Well, before you do the bank transfer, meet our guest. She's French Food Authority and cooking school owner Susan Herman Loomis. Her book is Cooking at Home on Rue Tatam. |
| 1:19.2 | Well, the Stearns have found a classic Jewish deli a little west of the Hudson, like in San Diego. |
| 1:24.9 | Then it's the new whole week pastas from the New York Times' Marion Burroughs. |
... |
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