Podcasts about french cooking

"Food need not be extravagant, complicated, or mysterious to be good. Quite the contrary." —Patricia Wells in her Introduction to Robert Olney's Simple French Food cookbook Whether you love cooking, loathe cooking or fall anywhere in between, we all need to eat. And if we eat well - a marriage of nutritive and delicious - we give ourself a very good shot at living a long and wonderful life. But we aren't born knowing how to cook. We have to choose to learn it, and depending upon our experience with food and the approach others took in how meals came together, we may have a whole host of beliefs about what constitutes good food, how to make it or why or why not we want to learn how to cook due to cultural expectations and pressures. Similar to living a life of contentment, we cannot just go pull the skills of cooking off the shelf, but instead, we do have to invest some time, effort and initially some money (for the tools), but the money need not be much, and the time need not be terribly lengthy if we have the right teachers and ingredients. Enter the French approach to cooking. The French have long been known for their prowess in the kitchen and with good reason. Auguste Escoffier began cooking at age 13 (1846-1935), and is known for both popularizing and modernizing traditional French cooking methods. You may recognize his name as it is often associated with The Ritz or with the five mother sauces. Rest assured, you do not need to know how to make these traditional French sauces to utilize the skills of the French approach to cooking. You may choose to learn all of them as you begin to find more enjoyment and reward with the basics that will be introduced to you today and further taught in TSLL's Introduction to French Cooking course for everyday deliciousness, but don't be intimated by the fanciness that often is paired with French food. Yes, it is fancy and beautiful and thoughtfully presented, but it is the creation that we are going to talk about today, and for everyday life, that is all you need to know. So let's get started!   ~Explore the detailed Show Notes on The Simply Luxurious Llife blog - https://thesimplyluxuriouslife.com/podcast406 

News; birthdays/events; Ashley & Brad S.F.A; word of the day. News; game: Forrest Gump movie trivia; Buzzfeed list...besides medicines and life essentials...what's something you simply can't live without?; would you bring your family on a work trip? News; game: famous drum intros; what healthy food puts you in a better mood?; vacations ...and even staycations are turning into "paycations". News; game: acroymn game; do you keep things in your car that no longer work? (flashlight, phone charger...etc); goodbye/fun facts....National Coq Au Vin Day...yet another dish brought to us by the French food. The name of the dish literally means ‘rooster-in-wine'. In France in the 1600s, King Henry IV is said to have wished that each of his peasants would be able to enjoy “a chicken in his pot every Sunday.” His altruistic vision seemed to have been taken seriously, since coq au vin was a French peasant's dish, which later became popular all over Europe.....traditionally made of chicken braised in a garlicky, mushroomy, bacon-lard sauce; with plenty of wine added.  However, it was chef Julia Child who really made coq au vin popular in the U.S. thanks to her seminal 1961 cookbook, “Mastering the Art of French Cooking”. Along with other mouthwatering classic French recipes, Julia Child is credited with introducing French cuisine into American kitchens all over.

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

Dream Count is one of the biggest publishing events of the year — and The Next Chapter's Book Club is here to talk about it; Canadian celebrity chef and Le Cordon culinary graduate Eden Grinshpan breaks down her life and career in cookbooks; why Joel Plaskett took a course to better understand this book; and celebrate National Poetry Month with these All-Canadian collections on this episode of The Next Chapter.Books discussed on this week's show include:Understanding Media by Marshall McLuhanDream Count by Chimamanda Ngozi AdichieJerusalem by Yotam Ottolenghi and Sami TamimiThe Barefoot Contessa Cookbook by Ina GartenMastering the Art of French Cooking by Julia ChildUnravel by Tolu OloruntobaBuzzkill Clamshell by Amber DawnAllostatic Load by Junie Désil

Today on the show we have Oscar® nominated documentarians Betsy West & Julie Cohen.Betsy West (Director/Producer) is an Academy Award®-nominated Emmy winning director/producer of RBG (Magnolia, Participant, CNN Films, 2018), along with Julie Cohen. Most recently, she and Cohen directed My Name is Pauli Murray (Participant/Amazon Studios), which premiered at the Sundance Film Festival in 2021.Betsy was executive producer of the MAKERS PBS/AOL documentary and digital series about the modern women's movement, and the feature documentary The Lavender Scare (PBS, 2019). As an ABC News producer and executive producer of the documentary series Turning Point, she won 21 Emmy awards. Betsy is the Fred W. Friendly Professor Emerita at Columbia Journalism School.Julie Cohen (Director/Producer) is the Academy Award® nominated, Emmy winning director and producer of RBG (Magnolia, Participant, CNN Films, 2018) along with Betsy West.Her film My Name is Pauli Murray, also directed with West, premiered at the 2021 Sundance Film Festival.Previous films she's directed include The Sturgeon Queens (7th Art Releasing; Berlinale, 2015; Best of the Fest, San Francisco Jewish Film Festival), and Ndiphilela Ukucula: I Live to Sing (2014 New York Emmy Award for Best Arts Program).Before she started making documentaries, Julie was a longtime staff producer for NBC News. She's been an enthusiastic amateur cook and baker ever since her parents bought her a Cuisinart for her bat mitzvah in the 1970s.Their current film is called JULIA. The film tells the remarkable story of the groundbreaking cookbook author and television superstar who forever changed the way Americans think about food, about television, and even about women.Using a treasure trove of never-before-seen archival video, personal still photos, first-person narratives, and cutting-edge, mouth-watering food cinematography, the documentary will trace Julia Child's surprising path, from her struggles to create and publish the revolutionary ‘instant' classic Mastering the Art of French Cooking (1961, Knopf Doubleday Publishing Group), to her empowering personal story of a woman in her 50s, finding her calling as an unlikely television sensation.This is the first feature-length documentary solely devoted to Julia Child, and will illuminate her casual upheaval of the male-dominated culinary and television worlds.Almost single-handedly, Julia Child upended the mythology that women could not hold their own at the highest levels of creative gastronomy, and that the only women Americans wanted to see on TV were young, submissive, and conventionally beautiful.JULIA is produced with the full cooperation of Julia Child's friends, family, and the Julia Child Foundation.  It follows the highly-acclaimed documentary, RBG, executive produced by CNN Films, directed and produced by West and Cohen through their company Storyville Films, and edited by Carla Gutierrez, who will also edit JULIA.The film comes out Nov 12 in-theatres NY/LA followed by nationwide expansion.In this episode we not only discuss the making of Julia and RBG but also cover how they approach documentary, the craft of tell stories and much more.Enjoy my conversation with Betsy West & Julie Cohen.Become a supporter of this podcast: https://www.spreaker.com/podcast/bulletproof-screenwriting-podcast--2881148/support.

Personal chef for French President Charles de Gaulle. 16 James Beard Awards. France's Legion of Honor. At 90, Jacques Pépin is fully synonymous with French cooking — a cuisine that’s frequently misunderstood in the popular imagination, he tells José. The two talk about his early days in America, cooking with Julia Child and a chef’s most important tool. Bienvenue!See omnystudio.com/listener for privacy information.

Zzz . . . Happy Thanksgiving. Enjoy this snoozy scrumptious reading from "Mastering the Art of French Cooking" by Julia Child, Simone Beck, and Louisette Bertholle zzz For an ad-free version of Sleepy, go to patreon.com/sleepyradio and donate $2! Or click the blue Sleepy logo on the banner of this Spotify page.  Awesome Sleepy sponsor deals: ButcherBox: Sign up at butcherbox.com/sleepy and use code "sleepy" OneSkin: Get 15% off OneSkin with the code SLEEPY at https://www.oneskin.co/ #oneskinpod GhostBed: Go to GhostBed.com/sleepy and use promo code “SLEEPY” at checkout for 50% off! Shopify: Sign up for your one-dollar-per-month trial period at Shopify.com/otis Learn more about your ad choices. Visit megaphone.fm/adchoices

What do Julia Child's Mastering the Art of French Cooking and The Diary of Anne Frank have in common? A woman named Judith Jones fought for both of them to be published. Judith was an editor with a vision, someone who was able to see the potential in books that so many others dismissed. This week Dan talks with Sara B. Franklin, author of the new biography The Editor: How Publishing Legend Judith Jones Shaped Culture in America. Sara met Judith a little over a decade ago, when she was hired to do a series of oral history interviews with Judith. That project grew into this biography, in which Sara tells the story of one of the most influential people ever to work in the world of cookbooks, or any books.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Nora Ritchie, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder and transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Linda Gassenheimer talks with Layfette Restaurant Chef Kylian Goussot about what this means and how we can easily make top quality French style steak at home. Jacqueline Coleman has wine suggestions to go with it.  

Is there a more respected Chef in this country than John Williams? The answer is no. He's the only British Chef in history to receive both an MBE and to be conferred with a CMA (the equivalent of an MBE) by the French Government for his services to food, and away from the Kitchen championed young people getting into cooking through his presidency at the 'Royal Academy of Culinary Arts'. The son of a working class fisherman in Tyneside, he escaped to London at 16 and went from peeling spuds at The Royal Garden Hotel in Kensington to eventually becoming Maitre Chef des Cuisines at The Savoy before joining The Ritz as Executive Chef and helping them acquire their first Michelin Star. Today he unleashes all of his incredible wisdom taking us through his incredible life story, sharing his thoughts on; the problems with modern day chefs, how he turned the fortunes of The Ritz around, why he's obsessed with truffles, how be became great friends with The King, the importance of The Ritz's Afternoon Tea, why he resurrected table side cooking, his memories of cooking potatoes with his mum and much much more..... ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jamie Schler, a Jewish American writer, hotel owner, and jam maker, who has lived in France for decades. Schler specializes in food and culture, and loves sharing the traditions and history behind French food, which she does on her “Life's a Feast by Jamie Schler” Substack.   “Once I had kids, I started to be fascinated by the cultural aspects of food,” Schler says. Schler and her husband's two sons are American, French, Jewish, and Catholic. They also have a little bit of North African, where her husband lived before they married, Eastern European from Schler's family, and some Italian heritage from the years they lived in Italy.    “They had all of these cultures that made up who they were,” she explains. “It just made sense to use food … as a vehicle to teach them about all of the different parts of who they are.”   Schler talks about her love of the history and traditions of food, how easy it is to cook many French foods, the backstory of French onion soup, and so much more. She also offers her take on French desserts and shares the recipe for one of her favorites, crémet nantais, which you can get at JewishJournal.com/podcasts.    For more recipes, subscribe to Life's a Feast by Jamie Schler's on Substack and follow @LifesaFeast on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.   #FrenchFood #FrenchCooking #Jewish #Olympics #TasteBuds  

We're talking about French cooking ahead of the Paris Olympics. New York Times food writer Melissa Clark has authored over 40 cookbooks including Dinner In French. She joins toshare some recipes, hosting tips as well as her love of all things French.*This segment is guest-hosted by Kousha Navidar.

You may not know the name Judith Jones, but you've certainly felt this dynamic woman's impact and influence on culture. Judith Jones was the editor behind books like The Diary of Anne Frank and Mastering the Art of French Cooking by Julia Child; she was also behind authors like Sylvia Plath, John Updike, Langston Hughes, Sharon Olds, and so many others. Her work, as our guest today writes in her new book, was “unrivaled in the industry.” Book editors are kind of shadow figures—they're behind-the-scenes, unsung heroes, who, as Sara B. Franklin writes in her book The Editor: How Judith Jones Shaped Culture in America, which came out on May 28, are people who “work in the service of their authors, not themselves, and their touch is meant to be difficult, if not impossible, for readers to see”—a bit of an invisible hand, if you will. Judith Jones rose through the ranks of publishing when it was very much an industry still dominated by men; one of her gifts was the ability to see talent in women writers, especially women writers many had overlooked. It's hard to believe that, for example, publishers weren't chomping at the bit for the works of Anne Frank or Julia Child, but they weren't; it was Judith who saw their books through to the finish line. She is most associated with cookbooks, and Sara writes that Judith may never have fully gotten the respect she so deserved because “books about food were (and to some extent still are) treated with an air of condescension by the literary world.” Sara and I talk about that on the show today, as well as topics like Judith's portrayal in the 2009 Nora Ephron film Julie & Julia—which Judith didn't like so much—and some of Judith's misses, like with the aforementioned Sylvia Plath and The Bell Jar. Through Sara's book, Judith emerges from the shadows to the spotlight—the amount of passion and dedication Sara put into this bestselling book is remarkable. I can't wait for you to meet Sara and, through her, meet Judith. A little about Sara: she is a writer, teacher, and oral historian who teaches courses on food, writing, embodied culture, and oral history at NYU's Gallatin School of Individualized Study. In addition to writing The Editor, she also edited Edna Lewis, co-authored The Phenicia Diner Cookbook, and holds a PhD in food studies from NYU and studied documentary storytelling at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. Take a listen to our conversation.   The Editor: How Judith Jones Shaped Culture in America by Sara B. Franklin

The new biography on the life of book editor Judith Jones is having its moment in the literary spotlight. Judith, who died in 2017 at 93, was a publishing pioneer. She rescued "Anne Frank: The Diary of a Young Girl" from the publisher's rejection pile and famously collaborated with Julia Child. In 2012, I visited Judith Jones at her Upper East Side home in NYC. Her little dog stole gum from my purse and we had marvellous conversation about Julia and her iconic cookbook “Mastering the Art of French Cooking” – a culinary tome of enduring popularity. Tune into my conversation with Judith Jones to hear us talk about how Julia introduced French cuisine to American cooks. Judith Jones, Julia Child's Editor, Talks About her Dear Friend (marionkane.com) You can find the synopsis and reviews of Sara B. Franklin's biography of Judith Jones, "The Editor: How Publishing Legend Judith Jones Shaped Culture in America" here: The Editor: How Publishing Legend Judith Jones Shaped Culture in America by Sara B. Franklin | Goodreads 

Gather what you need before you startSee omnystudio.com/listener for privacy information.

Today we have a book that helped us to lift the curtain on the inner workings of the book business. The Editor by Sara B. Franklin tells us the story of Judith Jones, the game changing editor who changed the publishing business at a time where women weren't in the publishing business. Judith helped shape literature and change publishing, and so we pair her with one of our current favorite editors who has just announced her retirement, Beverly Horowitz. Beverly has been in the business for 50 years and has worked with everyone from Judy Blume to E. Lockhart. Join us for a wonderful insiders look at the business that sustains our minds and hearts. Books mentioned in this week's episode: The Editor by Sara B. Franklin Edna Lewis: At the Table with an American Original by Sara B. Franklin The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains by Sara B. Franklin The Colossus and Other Poems by Sylvia Plath Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck The Diary of a Young Girl by Anne Frank The Tenth Muse: My Life in Food by Judith Jones Rabbit, Run by John Updike Dinner at the Homesick Restaurant by Anne Tyler The Living Mountain: A Celebration of the Cairngorm Mountains of Scotland (Canons) by Nan Shepherd We Were Liars by E. Lockhart Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 1333: Dive into the transformative journey of Julia Child as April Dykman of Get Rich Slowly.org distills ten invaluable career lessons from Child's time in France. This narrative is not just about cooking but an inspiring tale of self-investment, passion, and the power of persistence. Discover how Child's culinary path, characterized by dedication and innovative thinking, mirrors profound career growth strategies. Read along with the original article(s) here: https://www.getrichslowly.org/10-career-lessons-from-julia-child/ Quotes to ponder: "My inability to communicate was hugely frustrating." "No dish, not even the humble scrambled egg, was too much trouble for him. I was delighted by Bugnard's enthusiasm and thoughtfulness." "I had never taken anything so seriously in my life - husband and cat excepted - and I could hardly bear to be away from the kitchen." Episode references: My Life In France: https://www.amazon.com/My-Life-France-Julia-Child/dp/0307277690 Mastering the Art of French Cooking: https://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405 The French Chef (TV Show): https://www.imdb.com/title/tt0163936/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 1333: Dive into the transformative journey of Julia Child as April Dykman of Get Rich Slowly.org distills ten invaluable career lessons from Child's time in France. This narrative is not just about cooking but an inspiring tale of self-investment, passion, and the power of persistence. Discover how Child's culinary path, characterized by dedication and innovative thinking, mirrors profound career growth strategies. Read along with the original article(s) here: https://www.getrichslowly.org/10-career-lessons-from-julia-child/ Quotes to ponder: "My inability to communicate was hugely frustrating." "No dish, not even the humble scrambled egg, was too much trouble for him. I was delighted by Bugnard's enthusiasm and thoughtfulness." "I had never taken anything so seriously in my life - husband and cat excepted - and I could hardly bear to be away from the kitchen." Episode references: My Life In France: https://www.amazon.com/My-Life-France-Julia-Child/dp/0307277690 Mastering the Art of French Cooking: https://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405 The French Chef (TV Show): https://www.imdb.com/title/tt0163936/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover the true history behind Julie & Julia, the movie inspired by the blogger Julie Powell and infamous chef & author Julia Childs. Does the film still hold up? We discuss the publishing journey of Mastering the Art of French Cooking, talk about the performances of Stanley Tucci and Meryl Streep, discuss the generational gap between each character, and finally, we play the Rotten Tomatoes game for Meryl Streep's filmography! Remember to leave us a REVIEW, SHARE, and SUBSCRIBE. Thanks! SUBSCRIBE: Apple | Spotify | Google | RSS

Kate Hill has lived an extraordinary life. As a young woman she loved to travel and cook and ended up buying a barge and travelling the regional canals of France until she found her little home which back then was a ruin on the bank of the canal. So she parked the barge at the bottom of the garden gate and continued to live on the barge for her first 25 years in the area of Gascony, until the ruined 300 year old building was eventually renovated 10 years ago for her to live in. Early on in the 35 years in total that Kate has lived there, she built her little dream kitchen and learned how to butcher and create charcuterie as well as then teach others to do the same.Kate published an introductory book about how she ended up living this wonderful life, “A culinary journey in Gascony” which was published in 1995 (and is still in print!) She then wrote another book which contains everything one might need to know about Cassoulet, followed by a series of 12 seasonal monthly books, a compilation of her essays and recipes titled “A Gascon Year”. Through substack, Kate now publishes her memoir about how she found France, “Finding France: a memoir in small bites” is now released on a serialised basis.I loved chatting to Kate about the slowness of her life, not that she is slow in her actions, but how life in her rural part of France has forced her to slow down and live a deep immersive life in her kitchen and potager in Gascony. Locals in her area kept explaining something to Kate that sums up their philosophy on how to prioritise the important things in life: “prendre le temps de prendre le temps” (take the time to take the time). In other words, they do things such as stopping on a Sunday to share a meal with family or friends, they stop and enjoy the smaller but precious parts of life. Kate grew into this way of life, she learned how to work a potager, how to raise chickens, how to be connected to her soul. Now in her 70s, Kate is excited about more changes and choices she is making in her life. She is focusing on how to start anew at any age and how to live a connected country French life. This she calls “champêtre”, to be country. As part of this she will continue to host residencies at her Relais de Camont, but she will also have the time to create more herself, with her writing, her potager, cooking in her kitchen. The focus on what is really important to her is a recommendation for a more connected life for us all.For information about the Normandy Retreat mentioned in this episode, email janehiscock@chateaudujonquay.com  **Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website

One of the most famous cookbooks of all time, Mastering the Art of French Cooking was a revelation at the time, bringing French cuisine to American cooks. This huge collection of recipes is a little intimidating — but in this episode, we break it down to share the things we've made and loved along the way. Recipes mentioned in this episode: Pissaladière niçoise (Vol 1, page 151) Salade niçoise (Vol 1, page 542) Eggs En Gelee (Vol 1, page 547) Meringue-nut layer cake with butter-cream frosting and filling (Vol 2, page 497) Cream puffs (Vol 1, page 177) Baked cucumbers/parslied cucumbers (Vol 1, page 500) Fondue de poulet a la creme (Vol 1, page 262) Scrambled eggs (Vol 1, page 125) Chocolate souffle (Vol 1, page 619) Oeufs en Cocotte (Vol 1, page 123) Resources mentioned in this episode: Killing It, by Camas Davis Gordon Ramsay cooking scrambled eggs Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 3/20/2024): Modern Comfort Food, by Ina Garten

Welcome to the Instant Trivia podcast episode 1102, where we ask the best trivia on the Internet. Round 1. Category: Around The Vatican 1: The Vatican bank is unique in allowing ATM transactions to be conducted in this language. Latin. 2: This room with a ceiling fresco is where the Cardinals vote for a new pope. the Sistine Chapel. 3: The Vatican one of these was established by Pope Nicholas V, "The Great Humanist". the library. 4: The Vatican compiled a list of some 4,000 works in the Index Librorum Prohibitorum, or "Index of" these. prohibited books. 5: In 1506 Pope Julius II founded this Vatican military group. the Swiss Guard. Round 2. Category: Pork And Mindy 1: Mindy's up on her slang and knows you can "bring home" this porky term -- or if you're in trouble, you can "save" yours. bacon. 2: Mindy's not overacting but is livin' on this meat from the hind leg of the hog; it's rich in thiamine and iron. ham. 3: On vacation, Mindy saw a '95 film about this title porker, known in Taiwan as "I am not Stupid, I have Something to Say". Babe. 4: Multi-tasking Mindy knows this term for a type of pig can also apply to a stove. potbelly. 5: Mindy goes semiwild hog with the Arkansas football team to name this type of pig. the razorbacks. Round 3. Category: Measuring Devices 1: An ebullioscope is used to determine this in liquids. the boiling point. 2: A chronoscope is used to measure this. time. 3: The amount of this in a solution can be measured by a saccharometer. sugar. 4: You might want to put one of these on the plain in Spain to measure how much precipitation occurs. a rain gauge. 5: The energy from this is measured by a pyrheliometer. the Sun. Round 4. Category: It'S Da End. With Da in quotes 1: Material used to advance a cause; it's original sense was the early 17th century advancement of the Catholic cause. propaganda. 2: These short notes are written as reminders. memoranda. 3: Something in its entirety is said to be "the whole" this Mexican food dish. enchilada. 4: Italian for "tail", it's the tail end of a musical composition or movement. a coda. 5: Rudolf Rassendyll is the sword-wielding narrator of "The Prisoner of" here. Zenda. Round 5. Category: Books For Cooks 1: A cookbook that promises "A Culinary Journey Through India" is called "Beyond" this 5-letter dish. curry. 2: Mimi Kirk explains how to "Live" this 3-letter way in which food is not cooked over 118 degrees Fahrenheit. raw. 3: This brand, "the original slow cooker", offers a book of its "Best-Loved Slow Cooker Recipes". Crock-Pot. 4: This title "At Home" is one of Ina Garten's many cookbooks. Barefoot Contessa. 5: This savory meat jelly is covered in the cold buffet chapter of Julia Child's "Mastering the Art of French Cooking". aspic. Thanks for listening! Come back tomorrow for more exciting trivia!Special thanks to https://blog.feedspot.com/trivia_podcasts/ AI Voices used

We are coming off the holidays, entering a new year, battling winter weather and sitting down to share how cooking is going in our homes these days. Freezer clean-outs, fresh new year recipes and more! Recipes mentioned in this episode: ⁠Indecision grilled chicken (Small Victories) Shepherd's pie with a sweet potato crust (Whole30) Roasted red pepper sauce (Whole30) Roasted pork shoulder with butternut squash and tomatoes (Whole30) Cinnamon rolls (NYT) Bacon and egg spaghetti (Dinner in One) Cranberry-orange “snow” scones (Alexandra's Kitchen) Slow-roasted salmon (Salt Fat Acid Heat) Recipes from In Bibi's Kitchen Tangy braised short ribs (NYT) Recipes from Evolutions in Bread Recipes from Elements of Pizza Vanilla meringues (NYT) Pavlova wreath (Leigh Ann Wilkes) Chewy pumpkin chocolate chip cookie bars (NYT) Coconut curry chickpeas with pumpkin and lime (NYT) Pumpkin crumb cake (NYT) Baked pumpkin donuts (NYT) Seeded nut loaf (Mary Berry's Baking Bible) Join our Cookbook Club! Our Instagram, ⁠@cookbookclubshow⁠ E-mail us: ⁠cookbookclubshow@gmail.com⁠ Find Renee and Sara on Instagram: ⁠@hipchickdigs⁠ and ⁠@realtor_saragray⁠ Our sponsor: ⁠Dropcloth Samplers⁠ Cook along with us! Next cookbook episode (releasing 2/21/2024): Mastering the Art of French Cooking, by Julia Child

We loved Andrea Nguyen's first book, “Vietnamese Food Any Day.” How does her new release stack up for us? Renee and Sara talk about building block recipes, too-long-descriptions, eating cake until our stomachs hurt and more. Recipes mentioned in this episode: 10-10-10 Perfect Rice (page 65) Umami tofu crumbles (page 50) Nuoc Cham dipping sauce (page 32) Fast-fried shallots (page 46) Chicken-vegetable pho (page 161) Pressure cooker beef pho (NYT) Char siu pulled jackfruit (page 229) Baked char siu pulled-jackfruit bao (page 121) Gingery vegetable and beef stir fry (page 254) Char siu roasted cauliflower (page 227) Greens with magical sesame salt (page 201) Vietnamese mocha cake (page 266) Spice-citrus marble cake (page 269) Egg coffee (page 287) Resources mentioned in this episode: David Chang on MSG & umami (YouTube) MSG as a misunderstood ingredient (CNN) MSG's bad rap (Five Thirty Eight) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 2/21/2024): Mastering the Art of French Cooking, by Julia Child

Modern French Cuisine Made Simple.

In this episode, we're excited about two new books: The Pale House Devil by Richard Kadrey and Collision of Power: Trump, Bezos, and The Washington Post by Martin Baron. Then Anne Bogel from the What Should I Read Next? podcast shares a delicious reading habit. Links The Pale House Devil by Richard Kadrey The Dead Take the A Train by Richard Kadrey Sandman Slim series by Richard Kadrey The Pale House Devil: Excerpt and Cover Reveal Collision of Power: Trump, Bezos, and the Washington Post by Martin Baron What Should I Read Next? podcast with Anne Bogel Anne's Modern Mrs. Darcy website Anne Bogel on Instagram and Twitter What Should I Read Next? on Instagram and Twitter Alison Roman's cookbooks and Substack The Joy of Cooking by Irma S. Rombauer Well Fed: Paleo Recipes for People Who Love To Eat by Melissa Joulwan Mastering the Art of French Cooking by Julia Child Koshersoul: The Faith and Food Journey of an African American Jew by Michael W. Twitty Jerusalem: A Cookbook by Yotam Ottolenghi Thai Street Food: Authentic Recipes, Vibrant Traditions by David Thompson Turkey and The Wolf: Flavor Trippin' in New Orleans by Mason Hereford 12 Inspiring Cookbooks That Will Transport You Around the World Transcript of this episode. The Library of Lost Time is a Strong Sense of Place Production! https://strongsenseofplace.com Do you enjoy our show? Want access to fun bonus content? Please support our work on Patreon. Every little bit helps us keep the show going and makes us feel warm and fuzzy inside - https://www.patreon.com/strongsenseofplace As always, you can find us at: Our site Instagram Facebook Twitter Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

It's been two years of Cookbook Club! On today's episode, we tie up loose ends from the season, talk about what's coming next and take some listener questions. Recipes, authors and cookbooks mentioned in this episode: Julia Turshen Melissa Clark Samin Nosrat Yotam Ottolenghi Deb Perelman Heidi Swanson Alison Roman In Bibi's Kitchen, by Hawa Hassan Nothing Fancy, by Alison Roman Dining In, by Alison Roman Labne with sizzled scallions (Nothing Fancy) Spicy marinated anchovies with potato chips (Nothing Fancy) Fancy citrusy olives (Nothing Fancy) A very fine spritz (Nothing Fancy) Smashed eggs and fancy fish on crackers (Nothing Fancy) Baked eggs with crushed chickpeas, chorizo and bread crumbs (Nothing Fancy) Decidedly not-sweet granola (Nothing Fancy) Smashed cucumbers and scallions over garlicky yogurt (Nothing Fancy) That Cheese Plate Will Change Your Life, by Marissa Mullen The Moosewood Cookbook, by Mollie Katzen Mastering the Art of French Cooking, by Julia Child Everyone's Table, by Gregory Gourdet Burma Superstar, by Desmond Tan New Native Kitchen, by Freddy Bitsoie Super Natural Simple, by Heidi Swanson Resources mentioned in this episode: Eat your Books “Girl dinner” Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 9/6/2023): Everyone's Table, by Gregory Gourdet

Live la vie en rose and tune in to the latest episode of Chefs' Adventures with Buck & Bernie. Co-host Bernard Guillas takes fellow chef Tim Buckingham on a culinary journey to his home country, France! They discuss cheeses, andouille sausage, fleur de sel, and cast iron pots full of goodness in the French countryside. C'est bon! // Find recipes here: https://www.kzmu.org/french-cooking-on-buck-bernie/ // Music in this episode is 'Parisian' by Kevin MacLeod

This edition of eponymous food stories involves two noodle dishes, and both of them are classic comfort foods that you can easily find in pre-made frozen versions in most grocery stores. But both of them started out as entrées for fancy people.  Research: Britannica, The Editors of Encyclopaedia. "Stroganov Family". Encyclopedia Britannica, 6 Apr. 2023, https://www.britannica.com/topic/Stroganov-family Britannica, The Editors of Encyclopaedia. "Luisa Tetrazzini". Encyclopedia Britannica, 25 Jun. 2023, https://www.britannica.com/biography/Luisa-Tetrazzini “Chicken Tetrazzini.” Daily News Republican. Oct. 30, 1909. https://www.newspapers.com/image/582035221/?terms=%22chicken%20Tetrazzini%22%20&match=1 Eremeeva, Jennifer. “The Definitive Beef Stroganoff.” The Moscow Times. Nov. 6, 2020. https://www.themoscowtimes.com/2019/02/20/the-definitive-beef-stroganov-a64566 Gattey, Charles Nelson. “Luisa Tetrazzini: the Florentine Nightingale.” Amadeus Press. 1995. Accessed online: https://archive.org/details/luisatetrazzinif0000gatt/page/144/mode/2up Lew, Mike. “Beef Stroganoff Is Named for Who Exactly?” Bon Appetit. Jan. 16, 2014. https://www.bonappetit.com/entertaining-style/trends-news/article/origin-of-beef-stroganoff Goldstein, Darra. “A Taste of Russia.” Russian Information Service. 1999. Hillibish, Jim. “Tetrazzini Leftover Will Leave Them Singing.” The State Journal-Register. Nov. 22, 2022. https://www.sj-r.com/story/news/2012/11/23/tetrazzini-leftover-will-leave-them/45812546007/ Kurlansky, Mark. “Salt: A World History.” Thorndike Press. 2002. “Luisa Tetrazzini, Diva, Dies in ” New York Times. April 29, 1940. https://timesmachine.nytimes.com/timesmachine/1940/04/29/92957232.pdf?pdf_redirect=true&ip=0 McNamee, Gregory Lewis. "beef Stroganoff". Encyclopedia Britannica, 31 Oct. 2022, https://www.britannica.com/topic/beef-Stroganoff Peters, Erica J. “San Francisco: A Food Biography.” Rowman & Littlefield. 2013. Price, Mary and Vincent. “A Treasury of Great Recipes.” Ampersand Press, 1965. Rattray, Diana. “Chicken Tetrazzini Casserole.” The Spruce Eats. Nov. 11, 2021. https://www.thespruceeats.com/chicken-tetrazzini-3053005 Sifton, Sam. “Chicken Tetrazzini, the Casserole Even Snobs Love.” New York Times Magazine. Sept 29, 2016. https://www.nytimes.com/2016/10/02/magazine/chicken-tetrazzini-the-casserole-even-snobs-love.html Snow, Glenna H. “Peasants of Russia Thrive on Monotonous, Though Well Balanced Diet, Says Editor.” The Akron Beacon Journal. May 14, 1934. https://www.newspapers.com/image/228861067/?terms=%22beef%20stroganoff%22%20&match=1 Syutkin, Pavel and Olga. “The History and Mystery of Beef Stroganoff.” Moscow Times. Dec. 3, 2022. https://www.themoscowtimes.com/2022/12/03/the-history-and-mystery-of-beef-stroganoff-a79582 “Tetrazzini Here, Meets With Injunction.” New York Times. Nov. 25, 1910. https://timesmachine.nytimes.com/timesmachine/1910/11/25/102052010.pdf?pdf_redirect=true&ip=0 Tetrazzini, Luisa. “My Life of Song.” Arno Press. 1977. (Reprint edition.) https://archive.org/details/mylifeofsong0000tetr/page/68/mode/2up “To San Franciscans, I Am Luisa,” Declares Mme. Tetrazzini.” The San Francisco Chronicle. March 12, 1913. https://www.newspapers.com/image/457433091/?terms=Luisa%20Tetrazzini&match=2 “Turkey Tetrazzini.” Saveur. https://www.saveur.com/article/Recipes/Turkey-Tetrazzini/ Webster, Jessica. “Chicken Tetrazzini, or how I stopped worrying and learned to love the mess.” The Ann Arbor News. May 12, 2010. https://www.annarbor.com/entertainment/food-drink/giadas-chicken-tetrazzini/ Welch, Douglas. “Squirrel Cage.” The Tribune. May 17, 1967. https://www.newspapers.com/image/321669094/?terms=Luisa%20Tetrazzini&match=1 “Who Are the Indigenous Peoples of Russia?” Cultural Survival. Feb. 20, 2014. https://www.culturalsurvival.org/news/who-are-indigenous-peoples-russia#:~:text=The%20smallest%20of%20these%20Indigenous,live%20beyond%20the%20Arctic%20Circle. See omnystudio.com/listener for privacy information.

This delectable episode of Fabulously Delicious, The French Food Podcast, delves into the captivating world of French cooking and explore the enchanting herb known as Fennel. As part of our series, 'A to Z of French Herbs,' we unravel the secrets of this aromatic and versatile ingredient that adds a touch of magic to traditional French cuisine. From its delightful licorice-like flavor to its vibrant texture, fennel plays a starring role in classic French dishes, tantalizing your taste buds with every bite.Tune in to this episode of Fabulously Delicious and embark on an unforgettable culinary journey through the world of fennel . Subscribe to Fabulously Delicious The French Food Podcast today and bring the flavors of France into your own kitchen. Bon appétit!Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

Welcome to another delectable episode of "Fabulously Delicious: The French Food Podcast"! Join us as we continue our captivating journey through the A to Z of French Herbs. In this episode, we delve into the mesmerizing world of Elderflower, exploring its enchanting presence in French cooking.Discover the secrets behind Elderflower's aromatic allure as we unveil two tantalizing recipes. First, we reveal the recipe for a luscious Elderflower Syrup, which captures the delicate essence of these blossoms. Learn how to create this versatile syrup that adds a touch of elegance to a myriad of culinary creations.But that's not all! We then invite you to indulge in the sophistication of our signature cocktail, the Elderflower 75. Sip on the blissful fusion of Elderflower's floral notes and sparkling bubbles, as we guide you through the steps to craft this exquisite libation.Whether you're an aspiring chef or a connoisseur of fine flavors, this episode will leave you inspired to infuse your dishes and drinks with the enchanting essence of Elderflower. Tune in to "Fabulously Delicious: The French Food Podcast" and embark on a gustatory adventure like no other. Bon appétit!Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

John loves pork chops with the bone in. Quinno smelled bacon in the hallway. And Vincent bought an Argentinian Malbec. What's the world coming to?

My mom is the reason I'm a reader and today she joined me to talk books. She surprised me by choosing a cookbook (she and I are both fiction junkies) but The Pat Conroy Cookbook made for a great chat. We also talked about how we both cut our teeth on trashy novels and the joys of re-reading favorite books. She even spilled some tea about her book club! Host: Julie Strauss Website/Instagram   Guest: Betsy Dunn   Join the Best Book Ever Newsletter HERE!   Subscribe for FREE to receive weekly emails with complete show notes, photos of our guests, and updates on what Julie is reading on her own time.   Support the podcast for just $5/month and you'll receive the weekly newsletter AND a monthly themed curated book list.   Become a Founder for $100 and you'll receive the weekly newsletter, the monthly curated book list, AND a personal thank you on the podcast AND a Best Book Ever T-Shirt in your favorite color and style.     Discussed in this episode:   The Pat Conroy Cookbook by Pat Conroy The Bobbsey Twins by Laura Lee Hope (this is just one in a whole series of Bobbsey Twins adventures) Nancy Drew by Carolyn Keene The Red Tent by Anita Diamant The Last Days of Dogtown by Anita Diamant Remarkably Bright Creatures by Shelby Van Pelt The Prince of Tides by Pat Conroy Beach Music by Pat Conroy The Great Santini by Pat Conroy The Death of Santini: The Story of a Father and His Son by Pat Conroy Carlsbad Aquafarm Beaufort, South Carolina really does look like a lovely town Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten Ina Garten's Beef Bourguingnon Mastering the Art of French Cooking by Julia Child A Moveable Feast by Ernest Hemingway The Sunday Wife by Cassandra King The Water is Wide: A Memoir by Pat Conroy The Buffalo Soldier by Chris Bohjalian Midwives by Chris Bohjalian Horse by Geraldine Brooks Seabiscuit: An American Legend by Laura Hillenbrand   (Note: Some of the above links are affiliate links. If you shop using my affiliate link on Bookshop, a portion of your purchase will go to me, at no extra expense to you. Thank you for supporting indie bookstores and for helping to keep the Best Book Ever Podcast in business!)

Welcome to another episode of "Fabulously Delicious," the podcast that takes you on a gastronomic journey through the fascinating world of French cuisine. In this installment of our captivating series, "The A to Z of French Herbs," we delve into the mesmerizing realm of chives.We embark on a flavorful exploration of chives and their prominent role in French cooking. Prepare to be enchanted by the captivating history, diverse varieties, and ingenious ways chives have enhanced countless culinary creations.Whether you're an aspiring home cook, a seasoned chef, or simply a lover of French cuisine, this episode of "The A to Z of French Herbs: Chives" promises to be a tantalizing experience you won't want to miss. So grab your apron, sharpen your knives, and join us as we celebrate the culinary magic of chives in all their glory. Bon appétit!Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.Weeknight CassouletServes 44 tablespoons olive oil, divided4 sweet Italian sausages (about 1 pound total)1 onion (any color), chopped1 stalk celery, thinly sliced2 garlic cloves, smashed and choppedKosher saltFreshly ground black pepperTwo (15.5-ounce) cans cannellini or white northern beans (undrained)1 cup water1 teaspoon white wine vinegar1 cup panko, coarse fresh bread crumbs, or cracker crumbs1/3 cup chopped fresh parsley1 bay leafHeat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

Welcome to Fabulously Delicious, The French Food Podcast! In this episode, we dive into the fascinating world of chicory - an herb, vegetable, and root that plays a vital role in French cuisine. As part of our A to Z of French herbs series, in this episode, we explore the history, culinary uses, and nutritional benefits of chicory.So sit back, relax, and join us as we delve into the world of chervil on "Fabulously Delicious: The French Food Podcast".Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

In this episode of "Fabulously Delicious: The French Food Podcast", we continue our journey through the A to Z of French herbs series with a focus on Chervil, a delicate herb that is an essential ingredient in French cuisine.Join us as we explore the history and cultural significance of chervil in France, and learn about its unique flavor profile and culinary uses. Chervil is a versatile herb that adds a touch of elegance to any meal.We'll also share tips on how to grow chervil, as well as ways to incorporate it into your own cooking. Whether you're a seasoned chef or a beginner in the kitchen, this episode is sure to inspire you to experiment with this flavorful and fragrant herb.So sit back, relax, and join us as we delve into the world of chervil on "Fabulously Delicious: The French Food Podcast".Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

Continuing the A to Z of French herbs. Today's herb is something that is known around the world for its use in tea but here in France and can also be found in cooking as an ingredient. It's that ever-so-relaxing herb chamomile. Come join me as we explore all that there is to know about French herbs and the Bouquet Garni. Oh and remember as I always say, whatever you do, do it fabulously. Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

On this episode of, “Cooking through the Collection,” Librarian Melissa Hozik delves into a book that was on the library's bookshelves, as well as in her childhood home: “Mastering the Art of French Cooking, Volume I” by Julia Child, Simone Beck, and Louisette Bertholle. Check it out with your EBPL or LMxAC library card by clicking here. Watch Jamie & Julia on YouTube: https://www.youtube.com/watch?v=kkvb4CkedaM&list=PLnBJiJ3X1GSZU3y1LVsRwLNSMMxvfBcGe Music: Sweet Love by DayFox on Pixabay

This simple sauce is easy to make and quite delicious with any type of red meat. In my opinion, it's best with roasted and sliced tri-tip steak. However, any cut will benefit from a little bordelaise sauce to dip in. Basic recipe: 1 large finely minced shallot 4 tbsp good butter 2  cups of drinkable red wine 3-4 tbsp beef stock or demi-glace salt and white pepper to taste Recommended Links: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes Resources: https://amzn.to/3vPZDgX.  BUY demi-glace https://bordeaux.guides.winefolly.com/regions https://www.merriam-webster.com/dictionary/Bordelaise  

This podcast covers New Girl Season 3, Episode 16, Sister, which originally aired on February 11, 2014 and was directed by Max Winkler and written by Matt Fusfeld & Alex Cuthbertson. Here's a quick recap of the episode:Jess has to go pick up her sister and is desperate to keep Abby and Nick apart. Meanwhile, Bertie's having a dinner that the whole loft is invited to and Schmidt tries to hook up with his rabbi's daughter.We discuss Pop Culture References such as:West Side Story / Puerto Rican “Shark” - Schmidt played a Puerto Rican “Shark” in a production of the musical West Side Story. Additional Pop Culture References such as:Julia Child - In response to Nick saying he wanted to make a good impression for Abby, Schmidt said he wanted Julia Child not to be dead. Julia Child was an American cooking teacher, author, and television personality recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her television programs.Sammy Davis Jr. - When Nick said he was a goofball, the Rabbi at the Bar Mitzvah said, “Sammy Davis Jr. Was a goofball. You, sir, are no Sammy Davis Jr.” Samuel “Sammy” Davis Jr. was an American singer, dancer, actor, comedian, film producer and television director. Among other aspects of his life, he was also part of the Rat Pack with Frank Sinatra and Dean Martin, with whom he starred in several films.For our Most Likely To segment, we discuss which one of us is most likely to show up unexpectedly to a family member's place, make 10-11 soups for dinner, be a wingman, and order food to someone else's room. We also cover the Shabbat-hello as our “Schmidtism” this episode. We explore the careers of Jon Lovitz (Rabbi), Linda Cardellini (Abby Day), and Allyn Rachel (Rachel), the Guest Stars we feature in this episode.Also in this episode were the following guest stars who we do not discuss in the podcast: Jamie Lee Curtis (Joan Day - Previously Discussed in S2E8), Jessica Chaffin (Bertie - Previously Discussed in S3E9), Steve Agee (Outside Dave - Previously Discussed in S2E17), Bunny Levine (Shirley), Jay Hawkins (Cop), Jeanette Branch (Tat'd Up Gal), Thom Khoury Williams (Dr. Nussbaum), Gary Dunkel (Bar Mitzvah Guest), and Juliet Tondowski (Flirty Yoga Girl).We also cover Jess not having the perfect driving record that she mentions in this episode, the goof when Jess' sister taps her empty wine glass and suddenly her glass is full, and we finally found the bear when Jess said “I didn't put the cap back on the honey bear”.Throughout this episode, we found these references to the Jewish faith:Bar Mitzvah - Jewish coming of age ritual (the word bar is used for a boy, and bat/bas for a girl).Hamantaschen - An Ashkenazi Jewish triangular filled-pocket pastry, associated with the Jewish holiday of Purim.Rabbi - A spiritual leader or religious teacher in Judaism.Baruch atah, Adonai (referenced as: Baruch atah Ado-nice dress) - Literally translates to “Blessed are You, the Eternal;” the beginning of many Hebrew blessings.Shabbat Shalom (referenced as: Shabbat Sha-hello) - A phrase used to express good wishes on or before the Jewish sabbath.Shanda - A shame or disgrace.This episode got a 7/10 rating from Kritika and 7.5/10 from Kelly and we both had the same favorite character: Nick!Thanks for listening and stay tuned for Episode 17!Music: "Hotshot” by scottholmesmusic.comFollow us on Twitter, Instagram or email us at whosthatgirlpod@gmail.com!Website: https://smallscreenchatter.com/

Today we are talking way more than just a turkey sandwich!   Resources Mentioned: Mastering the Art of French Cooking, Julia Child Why Did Jello Salad Go Out of Style, Proof podcast Fannie's Last Supper Will Harris on Joe Rogan Always Hungry with Bobby Flay and Sofie Flay   Recipes Information: Turkey Bone Broth (Nourish the Littles) Gluten-free chicken pot pie (Danielle Walker) Sourdough pie crust (Butter for All) Sourdough chicken pot pie (Farmhouse on Boone)  

Let's do the math. A human's average life span: 80 years. Years after Similac and Gerbers: say 75 years. At approximately 1000 meals per year, that's a lifetime of 75,000 meals. What if you had a different recipe for every one of those 75,000 meals? Celia Sack does. She is one of the owners of Omnivore Books in San Francisco. They sell nothing but cookbooks and books about food and drink. You don't go into her store asking, “What should I be reading?” but instead, “What should I be cooking or baking?" We ‘drop' this podcast on Thanksgiving Day when everyone is thinking about food. Celia thinks about it every day. And, of course, we're all thinking about things to be thankful for, including our listeners. We're thankful for our chance to talk with Celia. She is a delight. Books mentioned in this podcast: Small Victories by Julia Turshen Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson The Nutmeg Trail: Recipes and Stories Along the Ancient Spice Routines by Eleanor Ford The Joy of Cooking by Irma S. Rombauer The New Basics Cookbook by Julee Rosso and Sheila Lukins The Food of Morocco by Paula Wolfert The Art of Mexican Cooking by Diana Kennedy Mourad: New Moroccan by Mourad Lahlou Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle The Way to Cook by Julia Child Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child The Pat Conroy Cookbook: Recipes and Stories of My Life by Pat Conroy The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Auguste Escoffier Nothing Fancy by Alison Roman Dining In: Highly Cookable Recipes by Alison Roman The Zuni Cafe Cookbook by Judy Rogers

STREEPS OF FIRE #3: JULIE & JULIA and KRAMER VS. KRAMERSPECIAL NOTE: This episode was recorded before the untimely and sad death of Julie Powell, who wrote the book, and is the lead character, in Julie & Julia, played in the film by Amy Adams. Condolences. Streep thirty years apart! Travel back to 1979 and the proto-men's movement galvanizer, Kramer vs Kramer! Streep co-stars with Dustin Hoffman (who was once approached by Mike Nichols in the late 70s to play John Rambo so he will alway be Rambo to us) as a divorcing couple unsure with how to split one of their prized possessions, their son. Hoffman was the bigger star at the time but Streep holds her own and pocketed her first Oscar for it. We talk a lot about how Hoffman wasn't the coolest dude to a still-grieving Streep during filming. A box office smash and Oscar sweeper. does it hold up 43 years later?JULIE & JULIA in 2009 reunites Streep with screenwriter Nora Ephorn (who Streep played a fictional version of in Heartburn) and also pairs her with director Nora Ephron (meh). Most importantly, we cover another movie with Amy Adams, last seen in season one and Trouble With The Curve with Clint Eastwood and cursed manchild blight Justin Timberlake. Julie Powell's blog-turned-book is turned into a movie about a plucky young woman starting a blog about making every recipe in Julia Child's legendary Art of French Cooking doorstop. The film also adapts Julia Child's own memoir about her early days learning to cook in France and being a possible spy (sadly a neglected plot point in the movie). Streep in reunited with her Devil Wears Prada co-star Stanley Tucci as an impossibly smitten and encouraging spouse (and, again, probable spy, a plot line not in the movie).  Ephorn had the cast eat actual, five-star prepared food in the movie so all of their reactions (and weight gain) are legit. Kind of a cool to ditch the spit buckets on set. Ephron's early work was as a food writer. So it's one movie that meshes two completely different books together. Does it work? Find out. Ken and Jack are joined once again by Streep super stan, Andi.  THEME SONG BY: WEIRD A.I.Email: thegoodthepodandtheugly@gmail.comFacebook: https://m.facebook.com/TGTPTUInstagram: https://instagram.com/thegoodthepodandtheugly?igshid=um92md09kjg0Twitter: https://twitter.com/thegoodthepoda1YouTube: https://www.youtube.com/channel/UC6mI2plrgJu-TB95bbJCW-gBuzzsprout: https://thegoodthepodandtheugly.buzzsprout.com/Letterboxd (follow us!):Ken: Ken KoralJack: jackk1096

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.Weeknight CassouletServes 44 tablespoons olive oil, divided4 sweet Italian sausages (about 1 pound total)1 onion (any color), chopped1 stalk celery, thinly sliced2 garlic cloves, smashed and choppedKosher saltFreshly ground black pepperTwo (15.5-ounce) cans cannellini or white northern beans (undrained)1 cup water1 teaspoon white wine vinegar1 cup panko, coarse fresh bread crumbs, or cracker crumbs1/3 cup chopped fresh parsley1 bay leafHeat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

This Week Grace and Mamrie discuss French Cooking, the Underworld Bug Trade, Cheddar the Lobster and Peanut Pushing. Download Best Fiends for FREE from the App Store or Google play. Download the DoorDash app and use code TMGW2022 to get 50% off your first order when you sign up for DoorDash. Go to http://dietsmoke.com and use promo code WEIRD to get 20% off your order.

On Today's Trivia Podcast Episode Time for 20 new questions on this trivia podcast! Which American is famous for her debut cookbook "Mastering the Art of French Cooking" and her tv program "The French Chef"? "Well, here's to us." is the only line spoken by which character in the James Bond film franchise? Which mammals have the longest gestation period, taking around 90 weeks to carry their young to full term? Name 2 of the 3 musketeers in Alexander Dumas' book the 3 musketeers What is the only active National Hockey League team that has won all of its Stanley Cup Finals appearances? The Tawny Frogmouth is what type of animal? Which playwright who is known for writing Barefoot in the Park and The Odd Couple, has received more combined Oscar and Tony Award nominations than any other writer? Which legendary Spartan king was the husband of Helen and the brother of Agamemnon? When you take the currency and language of Paraguay and change one letter, you get the last name this famous tv singer. Who is the singer? If you liked this episode, check out our last trivia episode! Music Hot Swing, Fast Talkin, Bass Walker, Dances and Dames by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Don't forget to follow us on social media for more trivia: Patreon - patreon.com/quizbang - Please consider supporting us on Patreon. Check out our fun extras for patrons and help us keep this podcast going. We appreciate any level of support! Website - quizbangpod.com Check out our website, it will have all the links for social media that you need and while you're there, why not go to the contact us page and submit a question! Facebook - @quizbangpodcast - we post episode links and silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess. Instagram - Quiz Quiz Bang Bang (quizquizbangbang), we post silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess. Twitter - @quizbangpod We want to start a fun community for our fellow trivia lovers. If you hear/think of a fun or challenging trivia question, post it to our twitter feed and we will repost it so everyone can take a stab it. Come for the trivia - stay for the trivia. Ko-Fi - ko-fi.com/quizbangpod - Keep that sweet caffeine running through our body with a Ko-Fi, power us through a late night of fact checking and editing!

Technology is simply the application of scientific knowledge for practical purposes. We typically think of a “tech stack” as a set of digital technologies stacked together to build an application or run a business. Silvopasture regenerative farming use multiple farming styles that integrate together to create one well-balanced eco-system. On this episode of Tech Bites, host Jennifer Leuzzi talks with Ariane Daguin, founder and CEO of D'Artangnan, and her daughter Alix Daguin, principal at Duck Duck Design, about their new farm All For One For All (AOOA). The 501c3 non-profit farm in the Mid-Hudson Valley is geared for visits and education, with events, cooking classes, and a farm stand.Photo Courtesy of Alix Daguin & Eleanor Kwei.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Judith Jones of Knopf was one of the most legendary editors around. Not only did she shepherd Julia Child's masterpiece, Mastering the Art of French Cooking, early in her career, but she also rescued The Diary of Anne Frank from the slush pile as a young assistant in the Paris office of Doubleday. Host Kerry Diamond talks to Julia's Fiona Glascott, who plays Judith, and Judith Light, who plays Judith's boss, the imperious Blanche Knopf. In the second half of the show, Francis Lam, cookbook expert, editor in chief of Clarkson Potter, and host of The Splendid Table, talks about the realities of being an editor today. See omnystudio.com/listener for privacy information.

In the new HBO Max series “Julia,” talented Irish actor Fiona Glascott plays Judith Jones, the real life editor who pulled Julia Child's book “Mastering the Art of French Cooking” from the reject pile and turned it into a bestseller. In this episode, Glascott talks about the joy of inhabiting that trailblazer and playing opposite the great Judith Light in a pivotal scene. She also details the unique preparation process she employs when she takes on the young Professor McGonagall in the “Fantastic Beasts” films, shares an inspiring reason why she doesn't obsess over landing some ideal role, and much more. Follow Back To One on Instagram