Good Food
Stealing Recipes; Homemade Lollipops; Best Food Books of 2008
We take a look at the conspicuous amounts of food that is wasted in this country and find out about recipe theft. We get a lesson on how to make tasty lollipops, round up the best food books of 2008 and learn about the chemistry of baking. Plus, we go inside world-famous restaurant, Le Bernardin, discover the sport of competitive eating and get a fresh Market Report from Laura Avery.
By Evan Kleiman • • 1h 0m ListenJonathan 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.
In this episode
8 storiesThe Market Report
Laura Avery chats with Chef DJ Olsen, from Lou Wine Bar in Hollywood, about making a soup from celery root.
Read the story7 minWasted Food
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 now working with a company that is looking to convert trash into usable energy.
Read the story7 minStealing Recipes
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 is the author of The Joy of Coffee : The Essential Guide to Buying, Brewing, and Enjoying - Revised and Updated.
Read the story7 minLollipops
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 more. Little Flower Candy Co.
Read the story7 minBest Food Books of 2008
Ellen Rose, owner of The Cook's Library , finds the best food books for the holiday gift-giving season.
Read the story7 minThe Chemistry of Baking
Food scientist Shirley Corriher explains the chemical world of baking in her book, BakeWise : The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes.
Read the story7 minLe Bernardin
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 of Le Bernardin. Le Bernardin Restaurant 155 West 51st Street New York, NY 10019 212-554-1515 Music break: Waltz for One by The Real Tuesday Weld
Read the story7 minCompetitive Eating
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 affliated with the Major League Eating. See more videos of competitive eaters.
Read the story7 min
