From Soup to Nuts

  • by Jim Fleming
  • Narrated by Jim Fleming
  • 1 hrs and 59 mins
  • Radio/TV Program

Publisher's Summary

This special To The Best of Our Knowledge collection contains 14 interviews:Peter Reinhart is lay brother in an Eastern Orthodox Christian service order and the leader of the American artisanal bread movement.
Mimi Sheraton, a travel writer, went to the Polish town of Bialystock to find the origins of her favorite childhood bread - the bialy.
Andreas Viestad tells Jim Fleming about his adventures cooking outdoors across Norway.
Anthony Bourdain, executive chef at Brasseire Les Halles in Manhattan, tells us some restaurant secrets.
Aaron Sanchez is a chef on the Food Network's hit show, Melting Pot. He talks about salsa.
Odessa Piper, founder and chef of L'Etoile, tells Anne how she cooks exclusively with local foods, even in the middle of winter.
Pat Willard is the author of Secrets of Saffron: The Vagabond Life of the World's Most Seductive Herb.
James McNair has written more than 40 cookbooks, including Burger. Anne asks James how to build a better burger.
Steve Almond is the author of Candy Freak: A Journey Through the Chocolate Underbelly of America.
Chris Kilham is the author of Psyche Delicacies-Chocolate, Chiles, Kava and Cannabis and Why They're Good for You.
Steven Kaplan is a bread historian who explains how he gets away with criticizing the French baguette.
Julia Alvarez talks about being a coffee farmer and a writer in the Dominican Republic.
Timothy James Castle tells Jim Fleming how he brews the perfect cup of coffee.
Chef and food writer Deborah Madison talks with Anne about shopping at farmer's markets. She says slowing down for food is one of the best ways to bring pleasure back into your life.


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Customer Reviews

Most Helpful


Each conversation is interesting in it's own right, well worth the listen.
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- Sandra

Interesting and engaging, but don't expect recipes

This was an interesting collection of interviews with various people involved in the food industry on public radio. The interviews focus on the interviewee's emotional and mental involvement with food. For example, one of the interviews focuses on a Jewish man's emotional reaction to a certain bread from his childhood that he remembers vividly in connection with the Holocaust, and another asks a celebrity chef to comment on what it is like to control a kitchen.

Most of the interviews were very well presented. I only take issue with the one about saffron. Let's just say that it gets tacky enough that you shouldn't listen to it near children.

If you're interested in hearing about how people of different backgrounds approach food, you will enjoy this. If you're looking for recipes or ideas about cooking technique, there are only one or two of the interviews that will help you in that area, and at that, those topics are only approached tangentially.
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- Amazon Customer

Book Details

  • Release Date: 10-07-2005
  • Publisher: Wisconsin Public Radio (To the Best of Our Knowledge)