Lynne Rossetto Kasper's The Splendid Table was named "1999 Best National Radio Show on Food" by the James Beard Foundation, and "2000 Best National Syndicated Talk Show" by American Women in Radio and Television. Scripps Howard News Service distributes Lynne's advice column, "Ask The Splendid Table." Her first cookbook, The Splendid Table is the only book to achieve the food world's twin crown, The Cookbook of the Year Award from both the Julia Child/IACP and James Beard Awards. Her The Italian Country Table was named one of the best books of 1999 by Cook's Illustrated Magazine. Lynne has written for The New York Times, Washington Post, Los Angeles Times, Food & Wine Magazine, and Bon Appetít. Named "One of the 12 Best Cooking Teachers in America" by The James Beard Foundation, she also lectures on food and culture in Europe and America.
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Comments: 42
Is there a dish that intimidates you?
Something that you would give your left arm to do easily? (Hmmm, might be tough to cook without a left arm...but you know what I mean...)
People in older cultures deeply identify with their foods not in the sense of being experts, but rather because it is part of who they are. For instance, in the Romagna area of Italy's Emilia-Romagna region the local wine is Sangiovese (same grape as over the mountains in Tuscany). The local saying is that once you've drunk it in Romagna, it stains your throat, marking you for life and the yearning for it never leaves you, nor does the desire to return.
Along the same lines, in Italy Tuscans are the bean eaters, the people of Lombardy are polenta heads, and so on. The one sure thing is that sense of place isn't just about what grows together goes together, there are other influences. One other example: more or less the same cows and the same vegetation exists throughout Emilia-Romagna, or Normandy, etc., yet only certain areas produce the extraordinary Parmigiano-Reggiano, or the Camembert, Pont l'Eveque (spelling is off here). It's not just micro climate, it is a certain local sense.
I'd better stop now, this is turning into mush. Thanks for your patience, Lisa..Lynne
Some people snoop in other's medicine cabinets when visiting, me? I sneak a peak at the spice drawer. How do you organize your spices and herbs?
I can't live without my wood spatula -- so much better than a spoon. The wide base sweeps up a pan sauce to protect it from burning and can slip under a piece of fish making it easier to turn in the pan.
An oven thermometer is mentioned all the time on the show. Most of our ovens are inaccurate and then we blame ourselves when something doesn't turn out right.You want one that has what looks like a glass tube with mercury in it. It is not mercury, so don't worry.
An instant reading thermometer which tells me when the custard is ready (170ºF), the lamb is medium rare (130º) and the chicken is done (170º).
My 12-inch straight sided saute pan is in the sink every night, a sure sign of a kitchen work horse.
Flat bottomed stainless steel bowls, especially really big ones, and a colander large enough to drain a baby in. Whimpy little colanders are useless.
Two good knives -- 4 inch parer and an 8 inch chef and for fun a 6 to 7 inch all-purpose. There's more, but these really are necessary.
One more thing, a mini processor when you make all your spice rubs, mince the garlic and ginger together, etc.
Getting really wordy!
I have just recently discovered the beauty of fresh pasta. Do you have any suggestions on cooking time for fresh fettucini? Ravioli? Thanks. Love the show!
Fred is one of the great authorities on Italy, a scholar who shares where to eat, what to eat, where to shop, the markets and so much more.
In Rome you must have Spaghetti all'Amatriciana, Pasta ai Paijata (spelling is off here but everyone will know what you are talking about), artichokes Jewish style, Suppli (stuffed rice croquettes that are addictive), baby lamb with little artichokes is a local classic, and the list goes on and on.
In Florence, Fagioli all"Uccelletto (beans like you've never known), Fagioli nel Fiasco, Sweet Sour Hare, Bistecche alla Fiorentina (Florentine steak), anything with polenta, all the flat breads you can find, and the wonderful stracotto (pot roast) sandwiches in the market. L
Would you consider yourself the best cook, if to say the grandiose truth?...
Travel and history are two other past times. And I cook. L
Confession: I love checking out people's kitchen cupboards, don't you? Lynne
I think I'm too late but many years ago I had a grilled Gravlax at lunch at the Four Seasons Restaurant. I've made Gravlax before but wonder how I would grill it?