Photo of cinnamon pavlova with figs and praline cream courtesy by Peden + Munk © 2017
FROM THIS EPISODE
British-Israeli chef Yotam Ottolenghi just published a new cookbook with his collaborator on all things sweet, Helen Goh. The book is titled, “Sweet: Desserts from London’s Ottolenghi.” Find a recipe for their cinnamon pavlova with figs and praline cream on the Good Food blog.
Jonathan Gold heads to Nothingness restaurant in San Gabriel to eat spicy Sichuan and Chongqing-style food. Listen and read his LA Times review to find out why the la zi ji, or chicken with hot pepper, is splendid, but why he chose to give the Brainstorming, or BBQ pig brains, a pass.
Chicken with hot pepper, the chef’s special fish in chili oil
and pickled peanuts at Nothingness. (Photo by Rosalie Atkinson/KCRW)
Nothingness: 288 South San Gabriel Boulevard, Suite 103/104, San Gabriel, CA 91776 | (626) 782-7660
In her latest book, “Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking,” Linda Civitello walks us through how a seemingly innocuous white powder changed life in the kitchen.
Photo of Wolfgang Puck by Rachel Reynolds/KCRW
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