Original Air Date June 21, 2017
During this week’s radio show you will learn about:
- Using sound as a guideline for proper cutting & cooking techniques
- What everyone needs to know about selecting vegetables
- The science of selecting and preparing meat
- Vegetable butchery 101
J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of The Food Lab: Better Cooking Through Science—a New York Times bestseller—and the James Beard Award-nominated column The Food Lab. His work has appeared in numerous publications including the Wall Street Journal, the Boston Globe, Wired Magazine, and Men’s Health. He lives in San Francisco with his wife Adriana and two dogs, Jamón and Shabu. More here.
Growing up in the San Francisco Bay Area and working at some of New York’s (Mario Batali’s Eataly) and Napa Valley’s top culinary destinations, Cara Mangini developed a passion for produce at its peak and honed her skills in its selection and preparation. Ever since, she’s been on a mission to put vegetables at the center of the American plate. A graduate of the Natural Gourmet Institute, Cara is also the author of The Vegetable Butcher: How to Select Prep Slice Dice and Masterfully Cook Vegetables from Artichokes to Zucchini. More here.