Lynne Rossetto Kasper invites you into her kitchen with this first issue of her new quarterly e-book, Eating In with Lynne Rossetto Kasper: Weekend Menus and Work Night Encores. Lynne is the guru of all things food to the listeners worldwide of her award-winning public radio show, The Splendid Table? from American Public Media. Eating In with Lynne Rossetto Kasper is a combination in-depth cooking lesson and diary of a curious and highly opinionated eater. Each issue provides a full weekend menu, variations to ...
Lynne Rossetto Kasper invites you into her kitchen with this first issue of her new quarterly e-book, Eating In with Lynne Rossetto Kasper: Weekend Menus and Work Night Encores. Lynne is the guru of all things food to the listeners worldwide of her award-winning public radio show, The Splendid Table® from American Public Media. Eating In with Lynne Rossetto Kasper is a combination in-depth cooking lesson and diary of a curious and highly opinionated eater. Each issue provides a full weekend menu, variations to turn leftovers into week night suppers, ingredient testing, tips and audio clips from The Splendid Table®.
With Eating In, you're in Lynne's kitchen experiencing how she pulls together the meals she loves to cook on weekends. Along the way, she shows how to turn those dishes into fast work night recipes. For her, every recipe is an opportunity for inspiration, and she shares it all with her readers.
You'll learn how to take an idea and improvise your own dishes. You’ll see how the same collection of ingredients in a recipe can be turned into a new experience. You’ll be an instant expert when she guides you step-by-step through the key techniques behind recipes, like mastering the pie crust in three easy steps. And don't miss what her ruthless taste tests reveal in this issue about canned vegetable broths.
The fragrant dishes of North Africa inspire this first volume with a menu of Tomato Soup with Basil Yogurt Cream, Pinto Bean “Pate” with Warmed Spices, Lemon-Honey Glazed Chicken with Peppers and Whole Garlics, Green Beans with Lemon Confit, Three–Minute Couscous, Ginger Apple Pie and Sesame Cocoa Meringues.
The Splendid Table®, public radio’s award-winning, national food show from American Public Media, taps into the latest from the food world with experts of every stripe. Heard on over 350 public radio stations, host Lynne Rossetto Kasper explores the entire spectrum of food: from cheese making, to tracking down bargain wines, to the science behind a great cup of coffee, to finding the best little greasy spoons in America. The Splendid Table has been at the forefront of food issues and policies since its inception.
In 1969, when Lynne began cooking monthly Chinese banquets for her friends in New York (obsessively researching each dish), she never imagined she’d have a career in food. Those banquets led to an insatiable curiosity about the dimensions of food, and that turned into the career Lynne never expected.
Between writing, teaching, lecturing on food and culture, and her explorations, Lynne’s research has covered much of America and Europe. In 1995 she and producer Sally Swift, working with American Public Media, created public radio’s national food show, The Splendid Table®.
Between her books and the show, Lynne has received numerous James Beard and IACP awards, including Cookbook of the Year from both The James Beard Foundation and the IACP for her first book The Splendid Table. The Splendid Table® radio program has received multiple honors, including four Best National Talk Show Clarion Awards, two James Beard awards for Best National Radio Show on Food, and several Gracie awards from American Women in Radio and Television.
Lynne is a member of the James Beard Who’s Who of Food and Beverage in America. She lectures on food and culture and teaches cooking on both sides of the Atlantic and is a popular keynote speaker. More information is available at splendidtable.org.