I previously posted something about the deliciousness of Adam Ried’s Thoroughly Modern Milkshakes (see June 2). Here he is talking about some of the flavors that didn’t make the cut while sipping a fresh mint shake at The Stand (which generally makes fabulous shakes despite the not-quite-minty-enough version in the video).
In WWWE, the focus is on U.S. cooking shows with a sprinkling of mentions of their British counterparts. While I wrote, “The United Kingdom, which has perhaps an even more rhapsodic relationship with the genre than the United States…,” admittedly I am not privy to the full extent of that relationship. Fortunately, there is a new book out for those of us curious about the U.K. food/cooking genre. Shooting the Cook is written by a television producer and full of lots of names most of us here in the U.S. have never heard of (but believe it or not, Rachael Ray is not a household name in the U.K.). I look forward to delving into it.
David Pritchard tells the story of British cooking shows
I’ll be on the air with Leonard Lopate on Tues., June 30 at 12:40pm. Tune in at 93.9FM, 820 AM or streaming online at wnyc.org. Julie Powell, the author of Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen, will be on at 1pm. “Julie & Julia,” the movie, releases August 7. In case you live under a rock, Julia is being played by none other than Meryl Streep. I’m counting the days!
Meryl Streep as Julia Child
If you open up your Wall Street Journal Weekend Journal to page W9, you’ll see a nice plug for WWWE. “Ms. Collins provides a detailed and often entertaining chronicle of the rise of TV cooking programs,” writes Aram Bakshian, Jr., “excelling at insightful thumbnail sketches of food stars.” (See full review.)
And if you’re driving to work on Tuesday, June 9 and live in Long Island, NJ, or CT, you can catch me on Sam Greenfield’s show on 1160 AM WVNJ between 8 and 8:30 am.
An article in the Times tipped me off to another potential audio addiction, The Heritage Radio Network (sounds like a conservative media outlet, but “heritage” refers to the heirloom, slow food sort of thing). It’s mostly food-related info and how-tos delivered via live webcast. Here’s yet more evidence that tried-and-true-with-a-twist is at least one wave of food media right now. Kinda like good old-fashioned radio serving up basic, non star-studded, back-to-the-land, non-flashy information. Maybe we should call it reprogressive?
Chef Erica Wides talks about why we cook on Heritage Radio
Adam Ried, the equipment specialist from “America’s Test Kitchen,” has a brand spanking new book out this week, Thoroughly Modern Milkshakes. You’ve got your recipes for some of the good old good ones as well as the likes of a mango, chile and lime and a minted-cucumber lemon shake. It has history, memories, gorgeous photos, and my personal copy already has a few ice cream and fruit juice dribbles on it.
This past Saturday, I chewed the fat on the radio with Chef Jasper Mirabile and Mitch Baker on “Live! from Jasper’s Kitchen” in Kansas City, MO (unfortunately the file’s too big to post here, but I will tell you that, yes, we talked about food porn). And I’m pleased that the New York Times saw fit to include Watching What We Eat in their Summer Reading Issue on Sunday!
