Paris Sweets

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 6 December 2003

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

The baking season is here, the oven is cranked and we have recipes for you from the great bakers of Paris via Dorie Greenspan. Dorie's book, Paris Sweets: Great Desserts from the City's Best Pastry Shops brings together her best recipe finds, including Korova Cookies and the extravaganza called Opera Cake.

The Sterns take the "Mega-Bob Challenge" (and lose) at Bob's Drive-In in Sioux Falls, South Dakota.

Kitchen designer Deborah Krasner picks her all-time top design books, and food forager Ari Weinzweig takes us beyond olive oil to the delicate and delicious nut oils few people think to use.

Tim Richardson has the back-story on licorice, including his top picks; and we'll hear from Art Lange, the man at Honey Crisp who creates the exquisite dried fruits that are at the top of our holiday wish list.

Broadcast dates for this episode:

December 6, 2003

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.
0:31.1	It's Lynn Rosetta Casper with the splendid table.
0:42.4	Music splendid table. Okay, so baking season is in full swing.
0:45.7	We are hunting for the best of the best.
0:48.7	We are going to hook you up with the minds behind the greatest pastry shops in the world. Think Paris. Our guide is French
0:57.6	sweets expert Dory Greenspan, and she joins us with some dynamite recipes. Well, the Stearns have
1:04.8	found the ultimate old-time grill man at Bob's in Sioux Falls, South Dakota. Kitchen designer Deborah Krasner picks her all-time top design books.
1:14.8	Food forager Ari Weinschweig talks the oils that get no respect.
1:19.1	And then it's licorice.
1:21.2	The backstory.
1:22.7	All this and your calls coming up on the splendid table.
1:27.2	But first this.
1:31.8	Now sit up straight, Kate.
1:34.0	It's time to eat peat.
1:37.8	Have a banana, Hannah.
1:40.7	Try the salami, Tommy.
1:43.6	Get with the gravy davy.
1:46.6	Everybody eats when they come to my house.
1:49.5	Try a tomato glato.
1:52.6	Here's catcherory, dory.
	...

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