Good Food
Market Report
Robert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College and the author of four cookbooks. His most recent book, The Dessert Architect , is now in its second edition. See a recipe for his Pomegranate Panna Cotta on Gingerbread Cake on the Good Food blog .
By Evan Kleiman • • 1 min readRobert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College and the author of four cookbooks. His most recent book,
The Dessert Architect, is now in its second edition. See a recipe for his Pomegranate Panna Cotta on Gingerbread Cake on the
Good Food blog.
Christophe Happillon brings oysters, mussels and sometimes clams from
Carlsbad Aquafarm to several local markets including the Wednesday Santa Monica market. He says November is a great time to eat oysters because they have a bracing minerality this time of year.
The full episode
1 of 9
Breakfast Sandwiches; Scandia's Apple Cake; Oyster Tecture- 0:00Market ReportYou’re reading this
- 6:48The Art of the Breakfast Sandwich
- 15:12Apple Breeding 101
- 17:04Take Me to the Apple Breeder
- 22:51Reviving Scandia's Apple Cake
- 30:12A Look at the Young Julia Child
- 39:40The Smithsonian Highlights American Cooking
- 45:33Seven Courses of Beef in Rosemead
- 51:09Oyster Tecture and the Next Hurricane
The full episode
1 of 9Breakfast Sandwiches; Scandia's Apple Cake; Oyster Tecture- 0:00Market ReportYou’re reading this
- 6:48The Art of the Breakfast Sandwich
- 15:12Apple Breeding 101
- 17:04Take Me to the Apple Breeder
- 22:51Reviving Scandia's Apple Cake
- 30:12A Look at the Young Julia Child
- 39:40The Smithsonian Highlights American Cooking
- 45:33Seven Courses of Beef in Rosemead
- 51:09Oyster Tecture and the Next Hurricane