Blogger and now cookbook author Deb Perelman insists you don’t need a big or gourmet kitchen to make good food. Since 2006, she’s been tracking down, testing and blogging about recipes she thinks pretty much anyone can make — all from her tiny New York kitchen.
http://www.npr.org/2012/11/01/163717135/smitten-kitchen-takes-the-fuss-out-of-cooking
Jay Rayner hosts a new food panel show. Every week the expert team visit a different interesting food location in the UK and answer cooking questions from a live audience.
This week The Kitchen Cabinet is in Rye, as part of Rye Bay Scallop Week, so the panel will be talking about all things seafood.
New York Times food columnist Mark Bittman is known for his straightforward approach to recipes. In How To Cook Everything: Vegetarian, he explains how to make more than 2,000 meatless meals.
http://www.npr.org/2011/09/01/139846788/mark-bittman-explains-how-to-cook-everything
Tagged with food cooking npr book:author=mark bittman
New York Times columnist Mark Bittman talks about taxing unhealthy foods. His article in the Times’ Sunday Review on July 24, “Bad Food? Tax It, and Subsidize Vegetables,” looks at why it’s so difficult to market healthy foods successfully.
http://www.nytimes.com/2011/07/24/opinion/sunday/24bittman.html?_r=1
AA Gill and Anthony Bourdain both love words almost as much as they love food, and neither hesitates to use them as weapons in their culinary quest for satisfaction, if not perfection. In this feisty conversation at the Sydney Writers’ Festival, they talk to restauranteur Tony Bilson about trends in dining culture over the years and the changes they’ve loved and loathed.
Presented by Sydney Writers’ Festival 2011
http://www.themonthly.com.au/food-fighters-aa-gill-and-anthony-bourdain-conversation-3733
Ever wonder why supermarket tomatoes taste like nothing? Food writer Barry Estabrook’s new book traces the troubled history of the modern commercial tomato.
http://www.npr.org/2011/07/09/137623954/the-troubled-history-of-the-supermarket-tomato
Tagged with npr food agriculture tomato book:author=barry estabrook
Ten years ago, professional chef and sharp-edged raconteur Anthony Bourdain took out his literary boning knife and went to work on the hidden world of the professional kitchen.
His bestselling “Kitchen Confidential” told wild stories – way out of school – of sex, drugs and scary hygiene in the realm of the tony restaurant and haute cuisine.
Then Bourdain went big. Book after book, and a big TV show – “Anthony Bourdain: No Reservations” — that took his wicked wit and eye all over the world.
Now he’s looking back. Still tough.
http://www.onpointradio.org/2010/06/chef-anthony-bourdains-sharp-knives