Jonathan Bloom examines the conspicuous amounts of good food that gets thrown away, while Corby Kummer reveals the practice of recipe theft. Christine Moore makes scrumptious lollipops, Ellen Rose shares her favorite food books of 2008 and Shirley Corriher explains the chemistry of baking. Plus, chef Eric Ripert dishes up the inner-workings of Le Bernardin, Richard Shea takes us inside the sport of competitive eating and Laura Avery has a freshly Market Report.
Stealing Recipes; Homemade Lollipops; Best Food Books of 2008
From this Episode:
The Market Report
Laura Avery chats with Chef DJ Olsen, from Lou Wine Bar in Hollywood, about making a soup from celery root.
Acclaimed chef Eric Ripert dishes up the inner-workings of world-famous New York seafood restaurant, Le Bernardin . His new book is titled On the Line : Inside the World...
Candy maker Christine Moore shows us how to create beautifully delicious lollipops. She is the owner of Little Flower Candy Co. in Pasadena, which makes sweet treats and...
Richard Shea takes us inside the sport of competitive eating. He is a competitive eater and belongs to the International Federation of Competitive Eating . The IFOCE is...
Jonathan Bloom talks about the perfectly good food that is thrown out by supermarkets, restaurants, caterers and the average household. Tthe creator Wasted Food , Bloom is...
Best Food Books of 2008
Ellen Rose, owner of The Cook's Library , finds the best food books for the holiday gift-giving season.
Corby Kummer, senior editor for The Atlantic Monthly , calls attention to the practice of recipe theft. Read The Atlantic Monthly article that inspired this interview. He...