The Splendid Table: Beginning Cook
January 04, 1997 12:00 AM EST
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With Elaine Corn, author of Now You're Cooking and Now You're Cooking for Company, here's a show designed for the beginning cook, with some inspiration for those more advanced! This week's recipe: sautéed chicken breasts. Specialty produce expert David Karp is back —this time with sources for one of winter's greatest pleasures —the blood orange. And what inspires America's greatest chefs? We talk with the co-author of Culinary Artistry, Andrew Dornenburg, about the creative processes of America's culinary artists.
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