Nuwe resepte

Mario Batali se 9 gunsteling restaurante regoor die wêreld skyfievertoning

Mario Batali se 9 gunsteling restaurante regoor die wêreld skyfievertoning


Yelp / LornaE

Die Kokkehuis is trots op die gebruik van byna geheel en al plaaslike produkte. Die mede-sjefs Eric Patterson en Jennifer Blakeslee, wat in 2008 geopen is, het saamgespan om 'n vars, eenvoudige en heerlike spyskaart te skep wat 'n "veld tot bord" filosofie volg. Met slegs 30 sitplekke is die tafels aan die kombuiskant en bied 'n wonderlike uitsig op die kookkuns van die Frans-geïnspireerde tarief. Etes wissel van $ 25 tot $ 50.

The Cooks 'House (Traverse City, Mich.)

Yelp / LornaE

Die Kokkehuis is trots op die gebruik van byna geheel en al plaaslike produkte. Etes wissel van $ 25 tot $ 50.

Le Louis XV (Monte Carlo, Monaco)

Met 'n spyskaart van die bekroonde sjef Alain Ducasse, die kookkuns van Louis XV bied 'n blik op wat Louis XV moontlik sou geniet het. Louis XV, geleë in die ritige Hôtel de Paris, benodig baadjies, dasse en 'n stewige sakboek. Op grond van die prys om te eet, is dit beslis 'n spesiale geleentheid, maar nie een wat gou vergeet sal word nie.

"Ek sou die vegetariese proe -spyskaart eet; dit sal jou wegblaas hoe lekker dit is," het Batali gesê. Middagete begin by $ 180 en aandetes by $ 260.

Le Bernardin (New York)

Die nommer 15 op die lys van die 50 beste restaurante van S. Pellegrino World, Le Bernardin het ook meer as twee dekades lank 'n vierster-resensie van The New York Times bekragtig. Besprekings en baadjies word vereis op hierdie sjiek Franse bestemming in Midtown Manhattan. Eienaar/sjef Eric Ripert sorg dat die gaste 'n onvergeetlike ervaring beleef, met proe -spyskaarte en privaat eetplekke vir die uiteindelike kulinêre avontuur. Middagete begin by $ 50 en aandetes begin by $ 125.

Hosteria Guisti (Modena, Italië)

'N Gerenoveerde ou slaghuis, Hosteria Guisti kombineer balke en terracotta-vloere met fyn porselein en linne om 'n atmosfeer te skep wat alles behalwe vergeetbaar is. Dit is 'n gesinsverhouding met die eienaar Adriano Morandi, sy vrou Laura en hul twee seuns wat die middagete alleen bestuur. Hulle bied spyskaartvoorstelle by sitplek met tradisionele Italiaanse resepte van hul ouma.

'Dit is 'n restaurant met vier tafels agter in 'n deli, wat net vir middagete oop is, maar die wonderlikste en lekkerste dinge bedien,' het Batali gesê.

Middagete begin by $ 50.

Sin Huat (Singapoer)

Mario Batali is mal oor hierdie klein, eenman-eetplek op Geylangweg. Hy vertel The Daily Meal van sy ongelukke terwyl hy probeer om hierdie restaurant in die rooi lig distrik van Singapoer te vind. 'Dit is in 'n gekke woonbuurt waar die gelyke strate restaurantstrate is en die onewe getalle strate prostitusie is,' het Batali gesê. 'Hulle hengel uit die tenk en kook dit reg voor jou in die wok, en ek het een gehad die beste maaltye wat ek nog ooit gehad het! ”

Etes en 'n onvergeetlike avontuur begin by $ 50.

Salumi (Seattle)

In besit van Mario Batali se pa en ma, Batali se suster en haar man, Salumi bedien vleisprodukte, toebroodjies en weeklikse spesiale aanbiedinge, insluitend sop en pasta. Die rye kan lank wees, maar die inwoners en Batali sweer dat dit die moeite werd is om te wag. Salumi is ook 'n volledige ambagsmanfabriek wat vleis en ander Italiaanse produkte van hoë gehalte vervaardig, geïnspireer deur 'n tradisionele Italiaanse salumeria. Die produkte van Salumi kan in die winkel en aanlyn gekoop word. Etes is minder as $ 20.

Joe's Stone Crab (Miami Beach, Florida)

Met 'n prettige geskiedenis, Joe’s Stone Crab begin as 'n klein middagete in 1913. Nadat hy gewild geword het vir sy toebroodjies en patat, het eienaar Joe Weiss begin om plaaslike klipkrappe te bedien wat die inwoners nie eens geweet het dat hulle eetbaar was nie. Klipkrappe word vandag op dieselfde manier bedien as wat dit destyds bedien is, gekap met hasjbruin aartappels, koolslaai en mayonnaise.

'Alhoewel dit waarskynlik nie meer heup is nie, sal ek steeds na Joe's Stone Crab gaan,' het Batali gesê. Voorgeregte en etes begin by $ 10.

Num Pang (New York)

Die prys by Kambodjaans-geïnspireerde toebroodjies, slaaie en bykosse Num Pang is heerlik en "listig", volgens Batali.

Eienaars Ratha Chaupoly en Ben Daitz sê: "hulle toebroodjies word gemaak om te geniet soos hulle is", bedien gourmet -toebroodjies op vars geroosterde semolina -stokbrood met Num Pang se kenmerkende chili -mayo. Daar word daagliks roterende keuses van vars toebroodjies aangebied, alles gebaseer op Chaupoly se ma se Kambodjaanse kookkuns. Toebroodjies kos $ 10 of minder.

Frenchie's Famous (Traverse City, Mich.)

Yelp / JaysonA

Hierdie koffiehuis/middagete -kafee, geleë in die beskeie Randolphstraat in Traverse City, Mich., Bied heerlike toebroodjies, brood en nageregte. Batali stel voor om voor 14:00 te arriveer want, "Hy is kranksinnig tussen twee en drie," verwysende na eienaar French Clements. Clements en sy vrou bestuur die hele vertoning; Frans speel maître d ’, kelner, lenkok en barista, terwyl sy vrou Alisa elke dag se vars brood, gebak en koekies bak. Probeer die tuisgemaakte pastrami of vuisgrootte sjokoladeblokkoekies. Etes kos $ 10 of minder.


'N Aardse sjef wat deur die wêreld ronddwaal

Die probleem met kookprogramme is dat u moet kyk hoe mense kook. Daar word gesny. Daar word gebraai. Daar is af en toe 'n oorhoofse skoot voorraad in Busby Berkeley-styl wat verdamp in 'n pot van $ 350. Soms sê 'n gasheer 'Bam!' of laat 'n braaivleis val of kyk uit die oond. Dit is wanneer dinge vorder.

Mark Bittman gee jou dit nie eens nie. Hy word onophoudelik onderskat, hoofsaaklik as die minimalist in die eetgedeelte van The New York Times en nou as die gasheer van 'n 13-deel openbare televisiereeks, "Die beste resepte ter wêreld." Kom ons wees vriendelik en noem hom plat op die aarde.

Tog is dit maklik om na te kyk, om dieselfde redes is sy rubriek so bewonderenswaardig (hy vertel altyd iets nuttigs) en sy vele kookboeke so prakties (dit lyk asof die resepte nooit misluk nie). Hy is nie irriterend nie. Hy beland niemand nie.

Kyk na hom saam met Mario Batali of Gary Danko of selfs 'n onbekende paella-kok in die rysverbouingsgebied van Spanje. (Verstaan ​​meneer Bittman Spaans? Inderdaad.) Almal hou daarvan om hom te hê, seker omdat hy nooit optree asof hy baie weet nie, en ons almal wat sy werk bewonder, besef dat hy byna alles weet.

Daar is 'n heerlike oomblik in episode 1, "Rice With Things", wanneer hy in New York 'n aspersierisotto saam met Batali kook. (Een twyfel: kan 'n risotto met 'n groot aspersiespuree wat aan die einde bygevoeg is, werklik die beste risotto -resep ter wêreld wees?)

Batali gooi gerasperde Parmigiano-Reggiano in. Hy meet nie. Hy vra vir meneer Bittman: 'Was dit 'n kwart koppie?' Mnr. Bittman vertel hom dat dit meer soos 'n halwe koppie was. Batali sê: "Dit is hoekom u boeke werk en myne nie, dink ek."

Die reeks word versterk deur sy onpretensieusheid. Toe die klerekasafdeling bel, moes meneer Bittman daar gewees het om 'n hoender se nek te draai. Sy kleredrag is meestal baseballpette, jeans en horisontaal gestreepte T-hemde-soms met lang moue, soms kort.

Dit lyk ook asof die skrifteksafdeling beperkte tyd ingesit het.

In 'Rice With Things' het hy in die hawe van Valencia, Spanje, 'n snelboot gesien - voeg dit by sy prestasies - en skrikkerig, nogal afskuwelik: 'Maar ons is nie hier vir die vinnige bote - of selfs die vinnige vroue nie. ”

Later in die vertoning sê mnr Danko: "Geen twyfel daaroor nie, Mark, u kos is altyd kaasagtig." Die dialoog met die draaiboek is eintlik die lekkerste deel van die reeks. Onvoorsiene oomblikke, wanneer meneer Bittman een op een met boere of sjefs is, of, die beste van alles, mnr. Batali, is vriendelik en dikwels verruklik.

Mnr. Bittman verrig veral 'n werklike taak in Program 2, "Pure Porcine Pleasures", en gesels met Fergus Henderson, die sjef van die St. John Restaurant in Londen. Henderson het Parkinson se siekte en is moeilik om in gesprek te tree. Ek weet. Ek het probeer.

Bittman se geduld, gesteun deur sy duidelike bewondering vir meneer Henderson, seëvier.

Gelukkig is daar nie baie harde kookkuns nie. Dit is nogal 'n prestasie, aangesien die titel van die reeks dit laat klink asof dit niks anders is as om resepte voor te berei nie. Die kooksegmente is nie net rudimentêr nie, hulle is nie eens besonder prakties nie.

Die paella -kenner in Spanje sal u leer hoe om 'n vuur uit die hout van lemoenbome te beheer. Ek twyfel of dit van waarde is, tensy u toevallig in Sentraal -Florida woon.

Die idee van die reeks, wat u uiteindelik leer, is dat die kyker na 'n webwerf, thebestrecipesintheworld.com, gaan vir meer inligting oor hoe om die geregte te maak. Dan kan u 'n egte paella maak met konyn en slakke, as u so geneig is, of meneer Bittman se mengsel van oorblywende rys, vars gerasperde courgette, botter en twee soorte kaas. 'N Onbewuste mnr. Danko sê dit smaak rys en kaas. Hy wys ook daarop dat dit vetmaak. Meneer Bittman gee nie om nie.

"Die beste resepte ter wêreld" is regtig 'n reisende sjefvertoning, 'n konsep wat tans in die mode is. (Afdeling 4, "Wide World of Wine", begin met mnr. Batali wat in 'n wingerd skuil met 'n serp wat sy gesig verberg.) Net soos in die kookkolomme van mnr. Bittman, vind u ewekansige stukkies interessante inligting in episode 1 hy vertel jou dat die helfte van die mense in die wêreld minstens twee keer per dag rys eet.

Anders as die klerekas- en draaiboekafdelings, het die mense met die posisies goed gevaar. Die vertonings is skilderagtig en aanloklik, en u sal beslis wens dat u by meneer Bittman was, waar hy ook al was.

As kok was hy nog altyd 'n soort kookkuns, absoluut betroubaar en nie in staat om u in die steek te laat nie. U vermoed dat hy net so waardevol sou wees as 'n reisgenoot.

DIE BESTE RESEPTE IN DIE WORRELD

Met Mark Bittman van The New York Times

Op sommige PBS -stasies (kyk vanaand om 09:30 op WLIW, kanaal 21, New York, na die plaaslike lys).

Vervaardig en geregisseer deur Charles Pinsky. Verskaf deur Frappé Inc. en aangebied deur American Public Television via die Exchange -diens.


'N Aardse sjef wat deur die wêreld ronddwaal

Die probleem met kookprogramme is dat u moet kyk hoe mense kook. Daar word gesny. Daar word gebraai. Daar is af en toe 'n oorhoofse skoot voorraad in Busby Berkeley-styl wat verdamp in 'n pot van $ 350. Soms sê 'n gasheer 'Bam!' of laat 'n braaivleis val of kyk uit die oond. Dit is wanneer dinge vorder.

Mark Bittman gee jou dit nie eens nie. Hy word onophoudelik onderskat, hoofsaaklik as die minimalist in die eetgedeelte van The New York Times en nou as die gasheer van 'n 13-delige openbare televisiereeks, "Die beste resepte ter wêreld." Kom ons wees vriendelik en noem hom plat op die aarde.

Tog is dit maklik om na te kyk, om dieselfde redes is sy rubriek so bewonderenswaardig (hy vertel altyd iets nuttigs) en sy vele kookboeke so prakties (dit lyk asof die resepte nooit misluk nie). Hy is nie irriterend nie. Hy beland niemand nie.

Kyk na hom saam met Mario Batali of Gary Danko of selfs 'n onbekende paella-kok in die rysverbouingsgebied van Spanje. (Verstaan ​​meneer Bittman Spaans? Inderdaad.) Almal hou daarvan om hom te hê, seker omdat hy nooit optree asof hy baie weet nie, en ons almal wat sy werk bewonder, besef dat hy byna alles weet.

Daar is 'n heerlike oomblik in episode 1, "Rice With Things", wanneer hy in New York 'n aspersierisotto saam met Batali kook. (Een twyfel: kan 'n risotto met 'n groot aspersiespuree wat aan die einde bygevoeg is, werklik die beste risotto -resep ter wêreld wees?)

Batali gooi gerasperde Parmigiano-Reggiano in. Hy meet nie. Hy vra vir meneer Bittman: 'Was dit 'n kwart koppie?' Mnr. Bittman vertel hom dat dit meer soos 'n halwe koppie was. Batali sê: 'Daarom werk u boeke en myne nie, dink ek.'

Die reeks word versterk deur sy onpretensieusheid. Toe die klerekasafdeling bel, moes meneer Bittman daar gewees het om 'n hoender se nek te draai. Sy kleredrag is meestal baseballpette, jeans en horisontaal gestreepte T-hemde-soms met lang moue, soms kort.

Dit lyk ook asof die skrifteksafdeling beperkte tyd ingesit het.

In 'Rice With Things' het hy in die hawe van Valencia, Spanje, 'n snelboot gesien - voeg dit by sy prestasies - en skrikkerig, nogal afskuwelik: 'Maar ons is nie hier vir die vinnige bote - of selfs die vinnige vroue nie. ”

Later in die vertoning sê mnr Danko: "Geen twyfel daaroor nie, Mark, u kos is altyd kaasagtig." Die dialoog met die draaiboek is eintlik die lekkerste deel van die reeks. Onvoorsiene oomblikke, wanneer meneer Bittman een op een met boere of sjefs is, of, die beste van alles, mnr. Batali, is vriendelik en dikwels verruklik.

Mnr. Bittman verrig veral 'n werklike taak in Program 2, "Pure Porcine Pleasures", en gesels met Fergus Henderson, die sjef van die St. John Restaurant in Londen. Henderson het Parkinson se siekte en is moeilik om in gesprek te tree. Ek weet. Ek het probeer.

Bittman se geduld, gesteun deur sy duidelike bewondering vir meneer Henderson, seëvier.

Gelukkig is daar nie baie harde kookkuns nie. Dit is nogal 'n prestasie, aangesien die titel van die reeks dit laat klink asof dit niks anders is as om resepte voor te berei nie. Die kooksegmente is nie net rudimentêr nie, hulle is nie eens besonder prakties nie.

Die paella -kenner in Spanje sal u leer hoe om 'n vuur uit die hout van lemoenbome te beheer. Ek twyfel of dit van waarde is tensy u toevallig in Sentraal -Florida woon.

Die idee van die reeks, wat u uiteindelik leer, is dat die kyker na 'n webwerf, thebestrecipesintheworld.com, gaan vir meer inligting oor hoe om die geregte te maak. Dan kan u 'n egte paella maak met konyn en slakke, as u so geneig is, of meneer Bittman se mengsel van oorblywende rys, vars gerasperde courgette, botter en twee soorte kaas. 'N Onbewuste meneer Danko sê dit smaak rys en kaas. Hy wys ook daarop dat dit vetmaak. Meneer Bittman gee nie om nie.

'Die beste resepte ter wêreld' is regtig 'n reisende sjefvertoning, 'n konsep wat tans in die mode is. (Afdeling 4, "Wide World of Wine," begin met mnr. Batali wat in 'n wingerd skuil met 'n serp wat sy gesig verberg.) Net soos in die kookkolomme van mnr. Bittman, vind u ewekansige stukkies interessante inligting in episode 1 hy vertel jou dat die helfte van die mense in die wêreld minstens twee keer per dag rys eet.

Anders as die klerekas- en draaiboekafdelings, het die mense met die posisies goed gevaar. Die vertonings is skilderagtig en aanloklik, en u sal beslis wens dat u by meneer Bittman was, waar hy ook al was.

As kok was hy nog altyd 'n soort kookkuns, absoluut betroubaar en nie in staat om u in die steek te laat nie. U vermoed dat hy net so waardevol sou wees as 'n reisgenoot.

DIE BESTE RESEPTE IN DIE WORRELD

Met Mark Bittman van The New York Times

Op sommige PBS -stasies (kyk vanaand om 09:30 op WLIW, kanaal 21, New York, na die plaaslike lys).

Vervaardig en geregisseer deur Charles Pinsky. Verskaf deur Frappé Inc. en aangebied deur American Public Television via die Exchange -diens.


'N Aardse sjef wat deur die wêreld ronddwaal

Die probleem met kookprogramme is dat u moet kyk hoe mense kook. Daar word gesny. Daar word gebraai. Daar is af en toe 'n oorhoofse skoot voorraad in Busby Berkeley-styl wat verdamp in 'n pot van $ 350. Soms sê 'n gasheer 'Bam!' of laat 'n braaivleis val of kyk uit die oond. Dit is wanneer dinge vorder.

Mark Bittman gee jou dit nie eens nie. Hy word onophoudelik onderskat, hoofsaaklik as die minimalist in die eetgedeelte van The New York Times en nou as die gasheer van 'n 13-deel openbare televisiereeks, "Die beste resepte ter wêreld." Kom ons wees vriendelik en noem hom plat op die aarde.

Tog is dit maklik om na te kyk, om dieselfde redes is sy rubriek so bewonderenswaardig (hy vertel altyd iets nuttigs) en sy vele kookboeke so prakties (dit lyk asof die resepte nooit misluk nie). Hy is nie irriterend nie. Hy beland niemand nie.

Kyk na hom saam met Mario Batali of Gary Danko of selfs 'n onbekende paella-kok in die rysverbouingsgebied van Spanje. (Verstaan ​​meneer Bittman Spaans? Inderdaad.) Almal hou daarvan om hom te hê, seker omdat hy nooit optree asof hy baie weet nie, en ons almal wat sy werk bewonder, besef dat hy byna alles weet.

Daar is 'n heerlike oomblik in episode 1, "Rice With Things", wanneer hy in New York 'n aspersierisotto saam met Batali kook. (Een twyfel: kan 'n risotto met 'n groot aspersiespuree wat aan die einde bygevoeg is, werklik die beste risotto -resep ter wêreld wees?)

Batali gooi gerasperde Parmigiano-Reggiano in. Hy meet nie. Hy vra vir meneer Bittman: 'Was dit 'n kwart koppie?' Mnr. Bittman vertel hom dat dit meer soos 'n halwe koppie was. Batali sê: "Dit is hoekom u boeke werk en myne nie, dink ek."

Die reeks word versterk deur sy onpretensieusheid. Toe die klerekasafdeling bel, moes meneer Bittman daar gewees het om 'n hoender se nek te draai. Sy kleredrag is meestal baseballpette, jeans en horisontaal gestreepte T-hemde-soms met lang moue, soms kort.

Dit lyk ook asof die skrifteksafdeling beperkte tyd ingesit het.

In 'Rice With Things' het hy in die hawe van Valencia, Spanje, 'n snelboot gesien - voeg dit by sy prestasies - en skrikkerig, nogal afskuwelik: 'Maar ons is nie hier vir die vinnige bote - of selfs die vinnige vroue nie. ”

Later in die vertoning sê mnr Danko: "Geen twyfel daaroor nie, Mark, u kos is altyd kaasagtig." Die dialoog met die draaiboek is eintlik die lekkerste deel van die reeks. Onvoorsiene oomblikke, wanneer meneer Bittman een op een met boere of sjefs is, of, die beste van alles, mnr. Batali, is vriendelik en dikwels verruklik.

Mnr. Bittman verrig veral 'n werklike taak in Program 2, "Pure Porcine Pleasures", en gesels met Fergus Henderson, die sjef van die St. John Restaurant in Londen. Henderson het Parkinson se siekte en is moeilik om in gesprek te tree. Ek weet. Ek het probeer.

Bittman se geduld, gesteun deur sy duidelike bewondering vir meneer Henderson, seëvier.

Gelukkig is daar nie baie harde kookkuns nie. Dit is nogal 'n prestasie, aangesien die titel van die reeks dit laat klink asof dit niks anders is as om resepte voor te berei nie. Die kooksegmente is nie net rudimentêr nie, hulle is nie eens besonder prakties nie.

Die paella -kenner in Spanje sal u leer hoe om 'n vuur uit die hout van lemoenbome te beheer. Ek twyfel of dit van waarde is, tensy u toevallig in Sentraal -Florida woon.

Die idee van die reeks, wat u uiteindelik leer, is dat die kyker na 'n webwerf, thebestrecipesintheworld.com, gaan vir meer inligting oor hoe om die geregte te maak. Dan kan u 'n egte paella maak met konyn en slakke, as u so geneig is, of meneer Bittman se mengsel van oorblywende rys, vars gerasperde courgette, botter en twee soorte kaas. 'N Onbewuste meneer Danko sê dit smaak rys en kaas. Hy wys ook daarop dat dit vetmaak. Meneer Bittman gee nie om nie.

"Die beste resepte ter wêreld" is regtig 'n reisende sjefvertoning, 'n konsep wat tans in die mode is. (Afdeling 4, "Wide World of Wine", begin met mnr. Batali wat in 'n wingerd skuil met 'n serp wat sy gesig verberg.) Net soos in die kookkolomme van mnr. Bittman, vind u ewekansige stukkies interessante inligting in episode 1 hy vertel jou dat die helfte van die mense in die wêreld minstens twee keer per dag rys eet.

Anders as die klerekas- en draaiboekafdelings, het die mense met die posisies goed gevaar. Die vertonings is skilderagtig en aanloklik, en u sal beslis wens dat u by meneer Bittman was, waar hy ook al was.

As kok was hy nog altyd 'n soort kookkuns, absoluut betroubaar en nie in staat om u in die steek te laat nie. U vermoed dat hy net so waardevol sou wees as 'n reisgenoot.

DIE BESTE RESEPTE IN DIE WORRELD

Met Mark Bittman van The New York Times

Op sommige PBS -stasies (kyk vanaand om 09:30 op WLIW, kanaal 21, New York, na die plaaslike lys).

Vervaardig en geregisseer deur Charles Pinsky. Verskaf deur Frappé Inc. en aangebied deur American Public Television via die Exchange -diens.


'N Aardse sjef wat deur die wêreld ronddwaal

Die probleem met kookprogramme is dat u moet kyk hoe mense kook. Daar word gesny. Daar word gebraai. Daar is af en toe 'n oorhoofse skoot voorraad in Busby Berkeley-styl wat verdamp in 'n pot van $ 350. Soms sê 'n gasheer 'Bam!' of laat 'n braaivleis val of kyk uit die oond. Dit is wanneer dinge vorder.

Mark Bittman gee jou dit nie eens nie. Hy word onophoudelik onderskat, hoofsaaklik as die minimalist in die eetgedeelte van The New York Times en nou as die gasheer van 'n 13-delige openbare televisiereeks, "Die beste resepte ter wêreld." Kom ons wees vriendelik en noem hom plat op die aarde.

Tog is dit maklik om na te kyk, om dieselfde redes is sy rubriek so bewonderenswaardig (hy vertel altyd iets nuttigs) en sy vele kookboeke so prakties (dit lyk asof die resepte nooit misluk nie). Hy is nie irriterend nie. Hy beland niemand nie.

Kyk na hom saam met Mario Batali of Gary Danko of selfs 'n onbekende paella-kok in die rysverbouingsgebied van Spanje. (Verstaan ​​meneer Bittman Spaans? Inderdaad.) Almal hou daarvan om hom te hê, seker omdat hy nooit optree asof hy baie weet nie, en ons almal wat sy werk bewonder, besef dat hy byna alles weet.

Daar is 'n heerlike oomblik in episode 1, "Rice With Things", wanneer hy in New York 'n aspersierisotto saam met Batali kook. (Een twyfel: kan 'n risotto met 'n groot aspersiespuree wat aan die einde bygevoeg is, werklik die beste risotto -resep ter wêreld wees?)

Batali gooi gerasperde Parmigiano-Reggiano in. Hy meet nie. Hy vra vir meneer Bittman: 'Was dit 'n kwart koppie?' Mnr. Bittman vertel hom dat dit meer soos 'n halwe koppie was. Batali sê: "Dit is hoekom u boeke werk en myne nie, dink ek."

Die reeks word versterk deur sy onpretensieusheid. Toe die klerekasafdeling bel, moes meneer Bittman daar gewees het om 'n hoender se nek te draai. Sy kleredrag is meestal baseballpette, jeans en horisontaal gestreepte T-hemde-soms met lang moue, soms kort.

Dit lyk ook asof die skrifteksafdeling beperkte tyd ingesit het.

In 'Rice With Things' het hy in die hawe van Valencia, Spanje, 'n snelboot gesien - voeg dit by tot sy prestasies - en skrikkerig, nogal afskuwelik: 'Maar ons is nie hier vir die vinnige bote - of selfs die vinnige vroue nie. ”

Later in die vertoning sê mnr Danko: "Geen twyfel daaroor nie, Mark, u kos is altyd kaasagtig." Die dialoog met die draaiboek is eintlik die lekkerste deel van die reeks. Onvoorsiene oomblikke, wanneer meneer Bittman een op een met boere of sjefs is, of, die beste van alles, mnr. Batali, is vriendelik en dikwels verruklik.

Mnr. Bittman verrig veral 'n werklike taak in Program 2, "Pure Porcine Pleasures", en gesels met Fergus Henderson, die sjef van die St. John Restaurant in Londen. Henderson het Parkinson se siekte en is moeilik om in gesprek te tree. Ek weet. Ek het probeer.

Bittman se geduld, gesteun deur sy duidelike bewondering vir meneer Henderson, seëvier.

Gelukkig is daar nie baie harde kookkuns nie. Dit is nogal 'n prestasie, aangesien die titel van die reeks dit laat klink asof dit niks anders is as om resepte voor te berei nie. Die kooksegmente is nie net rudimentêr nie, dit is nie eens besonder prakties nie.

Die paella -kenner in Spanje sal u leer hoe om 'n vuur uit die hout van lemoenbome te beheer. Ek twyfel of dit van waarde is, tensy u toevallig in Sentraal -Florida woon.

Die idee van die reeks, wat u uiteindelik leer, is dat die kyker na 'n webwerf, thebestrecipesintheworld.com, gaan vir meer inligting oor hoe om die geregte te maak. Dan kan u 'n egte paella maak met konyn en slakke, as u so geneig is, of meneer Bittman se mengsel van oorblywende rys, vars gerasperde courgette, botter en twee soorte kaas. 'N Onbewuste mnr. Danko sê dit smaak rys en kaas. Hy wys ook daarop dat dit vetmaak. Meneer Bittman gee nie om nie.

'Die beste resepte ter wêreld' is regtig 'n reisende sjefvertoning, 'n konsep wat tans in die mode is. (Afdeling 4, "Wide World of Wine", begin met mnr. Batali wat in 'n wingerd skuil met 'n serp wat sy gesig verberg.) Net soos in die kookkolomme van mnr. Bittman, vind u ewekansige stukkies interessante inligting in episode 1 hy vertel jou dat die helfte van die mense in die wêreld minstens twee keer per dag rys eet.

Anders as die klerekas- en draaiboekafdelings, het die mense met die posisies goed gevaar. Die vertonings is skilderagtig en aanloklik, en u sal beslis wens dat u by meneer Bittman was, waar hy ook al was.

As kok was hy nog altyd 'n soort kookkuns, absoluut betroubaar en nie in staat om u in die steek te laat nie. U vermoed dat hy net so waardevol sou wees as 'n reisgenoot.

DIE BESTE RESEPTE IN DIE WORRELD

Met Mark Bittman van The New York Times

Op sommige PBS -stasies (kyk vanaand om 09:30 op WLIW, kanaal 21, New York, na die plaaslike lys).

Vervaardig en geregisseer deur Charles Pinsky. Verskaf deur Frappé Inc. en aangebied deur American Public Television via die Exchange -diens.


'N Aardse sjef wat deur die wêreld ronddwaal

Die probleem met kookprogramme is dat u moet kyk hoe mense kook. Daar word gesny. Daar word gebraai. Daar is af en toe 'n oorhoofse skoot voorraad in Busby Berkeley-styl wat verdamp in 'n pot van $ 350. Soms sê 'n gasheer 'Bam!' of laat 'n braaivleis val of kyk uit die oond. Dit is wanneer dinge vorder.

Mark Bittman gee jou dit nie eens nie. Hy word onophoudelik onderskat, hoofsaaklik as die minimalist in die eetgedeelte van The New York Times en nou as die gasheer van 'n 13-deel openbare televisiereeks, "Die beste resepte ter wêreld." Kom ons wees vriendelik en noem hom plat op die aarde.

Tog is dit maklik om na te kyk, om dieselfde redes is sy rubriek so bewonderenswaardig (hy vertel altyd iets nuttigs) en sy vele kookboeke so prakties (dit lyk asof die resepte nooit misluk nie). Hy is nie irriterend nie. Hy beland niemand nie.

Kyk na hom saam met Mario Batali of Gary Danko of selfs 'n onbekende paella-kok in die rysverbouingsgebied van Spanje. (Verstaan ​​meneer Bittman Spaans? Inderdaad.) Almal hou daarvan om hom te hê, seker omdat hy nooit optree asof hy baie weet nie, en ons almal wat sy werk bewonder, besef dat hy byna alles weet.

Daar is 'n heerlike oomblik in episode 1, "Rice With Things", wanneer hy in New York 'n aspersierisotto saam met Batali kook. (Een twyfel: kan 'n risotto met 'n groot aspersiespuree wat aan die einde bygevoeg is, werklik die beste risotto -resep ter wêreld wees?)

Batali gooi gerasperde Parmigiano-Reggiano in. Hy meet nie. Hy vra vir meneer Bittman: 'Was dit 'n kwart koppie?' Mnr. Bittman vertel hom dat dit meer soos 'n halwe koppie was. Batali sê: "Dit is hoekom u boeke werk en myne nie, dink ek."

Die reeks word versterk deur sy onpretensieusheid. Toe die klerekasafdeling bel, moes meneer Bittman daar gewees het om 'n hoender se nek te draai. Sy kleredrag is meestal baseballpette, jeans en horisontaal gestreepte T-hemde-soms met lang moue, soms kort.

Dit lyk ook asof die skrifteksafdeling beperkte tyd ingesit het.

In 'Rice With Things' het hy in die hawe van Valencia, Spanje, 'n snelboot gesien - voeg dit by tot sy prestasies - en skrikkerig, nogal afskuwelik: 'Maar ons is nie hier vir die vinnige bote - of selfs die vinnige vroue nie. ”

Later in die vertoning sê mnr Danko: "Geen twyfel daaroor nie, Mark, u kos is altyd kaasagtig." Die dialoog met die draaiboek is eintlik die lekkerste deel van die reeks. Onvoorsiene oomblikke, wanneer meneer Bittman een op een met boere of sjefs is, of, die beste van alles, mnr. Batali, is vriendelik en dikwels verruklik.

Mnr. Bittman verrig veral 'n werklike taak in Program 2, "Pure Porcine Pleasures", en gesels met Fergus Henderson, die sjef van die St. John Restaurant in Londen. Henderson het Parkinson se siekte en is moeilik om in gesprek te tree. Ek weet. Ek het probeer.

Bittman se geduld, gesteun deur sy duidelike bewondering vir meneer Henderson, seëvier.

Gelukkig is daar nie baie harde kookkuns nie. Dit is nogal 'n prestasie, aangesien die titel van die reeks dit laat klink asof dit niks anders is as om resepte voor te berei nie. Die kooksegmente is nie net rudimentêr nie, dit is nie eens besonder prakties nie.

Die paella -kenner in Spanje sal u leer hoe om 'n vuur uit die hout van lemoenbome te beheer. Ek twyfel of dit van waarde is tensy u toevallig in Sentraal -Florida woon.

Die idee van die reeks, wat u uiteindelik leer, is dat die kyker na 'n webwerf, thebestrecipesintheworld.com, gaan vir meer inligting oor hoe om die geregte te maak. Dan kan u 'n egte paella maak met konyn en slakke, as u so geneig is, of meneer Bittman se mengsel van oorblywende rys, vars gerasperde courgette, botter en twee soorte kaas. 'N Onbewuste meneer Danko sê dit smaak rys en kaas. Hy wys ook daarop dat dit vetmaak. Meneer Bittman gee nie om nie.

"Die beste resepte ter wêreld" is regtig 'n reisende sjefvertoning, 'n konsep wat tans in die mode is. (Afdeling 4, "Wide World of Wine", begin met mnr. Batali wat in 'n wingerd skuil met 'n serp wat sy gesig verberg.) Net soos in die kookkolomme van mnr. Bittman, vind u ewekansige stukkies interessante inligting in episode 1 hy vertel jou dat die helfte van die mense in die wêreld minstens twee keer per dag rys eet.

Anders as die klerekas- en draaiboekafdelings, het die mense met die posisies goed gevaar. Die vertonings is skilderagtig en aanloklik, en u sal beslis wens dat u by meneer Bittman was, waar hy ook al was.

As kok was hy nog altyd 'n soort kookkuns, absoluut betroubaar en nie in staat om u in die steek te laat nie. U vermoed dat hy net so waardevol sou wees as 'n reisgenoot.

DIE BESTE RESEPTE IN DIE WORRELD

Met Mark Bittman van The New York Times

Op sommige PBS -stasies (kyk vanaand om 09:30 op WLIW, kanaal 21, New York, na die plaaslike lys).

Vervaardig en geregisseer deur Charles Pinsky. Verskaf deur Frappé Inc. en aangebied deur American Public Television via die Exchange -diens.


'N Aardse sjef wat deur die wêreld ronddwaal

Die probleem met kookprogramme is dat u moet kyk hoe mense kook. Daar word gesny. Daar word gebraai. Daar is af en toe 'n oorhoofse skoot voorraad in Busby Berkeley-styl wat verdamp in 'n pot van $ 350. Soms sê 'n gasheer 'Bam!' of laat 'n braaivleis val of kyk uit die oond. Dit is wanneer dinge vorder.

Mark Bittman gee jou dit nie eens nie. Hy word onophoudelik onderskat, hoofsaaklik as die minimalist in die eetgedeelte van The New York Times en nou as die gasheer van 'n 13-delige openbare televisiereeks, "Die beste resepte ter wêreld." Kom ons wees vriendelik en noem hom plat op die aarde.

Tog is dit maklik om na te kyk, om dieselfde redes is sy rubriek so bewonderenswaardig (hy vertel altyd iets nuttigs) en sy vele kookboeke so prakties (dit lyk asof die resepte nooit misluk nie). Hy is nie irriterend nie. Hy beland niemand nie.

Kyk na hom saam met Mario Batali of Gary Danko of selfs 'n onbekende paella-kok in die rysverbouingsgebied van Spanje. (Does Mr. Bittman understand Spanish? Indeed.) Everybody likes having him around, surely because he never acts as if he knows very much, and all of us who admire his work realize that he knows almost everything.

There’s a lovely moment in Episode 1, “Rice With Things,” when he’s in New York cooking an asparagus risotto with Mr. Batali. (One quibble: Can a risotto with a big glob of asparagus purée added at the end really be the best risotto recipe in the world?)

Mr. Batali is tossing in grated Parmigiano-Reggiano. He doesn’t measure. He asks Mr. Bittman, “Was that a quarter cup?” Mr. Bittman tells him it was more like a half cup. Mr. Batali says, “That’s why your books work and mine don’t, I guess.”

The series is enhanced by its unpretentiousness. When the wardrobe department called, Mr. Bittman must have been out wringing the neck of a chicken. His attire is mostly baseball caps, jeans and horizontally striped T-shirts — sometimes with long sleeves, sometimes short.

The script department also seems to have put in limited time.

In “Rice With Things” he’s seen in the harbor of Valencia, Spain, driving a speedboat — add that to his accomplishments — and quipping, rather appallingly, “But we’re not here for the fast boats — or even the fast women.”

Later in the show Mr. Danko says, “No doubt about it, Mark, your food always is cheesy.” Actually the scripted dialogue is the cheesiest part of the series. Unprompted moments, when Mr. Bittman is one on one with farmers or chefs or, best of all, Mr. Batali, are amiable and often delightful.

Mr. Bittman does a particularly workmanlike job in Program 2, “Pure Porcine Pleasures,” chatting with Fergus Henderson, the chef of St. John Restaurant in London. Mr. Henderson has Parkinson’s disease and is difficult to engage in conversation. Ek weet. I’ve tried.

Mr. Bittman’s patience, aided by his obvious admiration for Mr. Henderson, prevails.

Thankfully, not a great deal of hard-core cooking goes on. That’s quite an achievement, inasmuch as the title of the series makes it sound as if it would be about nothing but preparing recipes. Not only are the cooking segments rudimentary, they’re not even particularly practical.

That paella expert in Spain will teach you how to control a fire made from the wood of orange trees. I doubt that’s of value unless you happen to live in central Florida.

The idea of the series, you eventually learn, is for the viewer to go to a Web site, thebestrecipesintheworld.com, for specifics on how to make the dishes. Then you can make authentic paella with rabbit and snails, should you be so inclined, or Mr. Bittman’s concoction of leftover rice, freshly grated zucchini, butter and two kinds of cheese. An unimpressed Mr. Danko says it tastes likes rice and cheese. He also points out that it’s fattening. Mr. Bittman doesn’t seem to mind.

“The Best Recipes in the World” is really a traveling celebrity chef show, a concept currently in vogue. (Episode 4, “Wide World of Wine,” opens with Mr. Batali lurking in a vineyard with a scarf hiding his face.) Much as in Mr. Bittman’s cooking columns, you’ll pick up random bits of interesting information in Episode 1 he tells you that half the people in the world eat rice at least twice a day.

Unlike the wardrobe and script departments the people in charge of locales did well. The shows are scenic and evocative, and you’ll surely wish you were with Mr. Bittman, wherever he happens to be.

As a cook, he’s always been a kind of culinary handyman, absolutely reliable, incapable of letting you down. You suspect he’d be just as valuable as a traveling companion.

THE BEST RECIPES IN THE WORLD

With Mark Bittman of The New York Times

On some PBS stations (tonight at 9:30 on WLIW, Channel 21, New York check local listings).

Produced and directed by Charles Pinsky. Supplied by Frappé Inc. and presented by American Public Television through the Exchange service.


A Down-to-Earth Chef Who Wanders the Globe

The problem with cooking shows is that you have to watch people cook. There’s slicing. There’s sautéing. There’s the occasional Busby Berkeley-style overhead shot of stock evaporating in a $350 pot. Sometimes a host says “Bam!” or drops a roast or peeks out from inside an oven. That’s when things perk up.

Mark Bittman doesn’t even give you that. He is unremittingly understated, primarily as the Minimalist in the Dining section of The New York Times and now as the host of a 13-part public-television series, “The Best Recipes in the World.” Let’s be kind and call him down-to-earth.

Yet he is easy to watch, for the same reasons his column is so admirable (he always tells you something useful) and his many cookbooks so practical (the recipes seem never to fail). He isn’t annoying. He doesn’t get in anybody’s way.

Watch him with Mario Batali or Gary Danko or even an unknown paella cook in Spain’s rice-growing region. (Does Mr. Bittman understand Spanish? Indeed.) Everybody likes having him around, surely because he never acts as if he knows very much, and all of us who admire his work realize that he knows almost everything.

There’s a lovely moment in Episode 1, “Rice With Things,” when he’s in New York cooking an asparagus risotto with Mr. Batali. (One quibble: Can a risotto with a big glob of asparagus purée added at the end really be the best risotto recipe in the world?)

Mr. Batali is tossing in grated Parmigiano-Reggiano. He doesn’t measure. He asks Mr. Bittman, “Was that a quarter cup?” Mr. Bittman tells him it was more like a half cup. Mr. Batali says, “That’s why your books work and mine don’t, I guess.”

The series is enhanced by its unpretentiousness. When the wardrobe department called, Mr. Bittman must have been out wringing the neck of a chicken. His attire is mostly baseball caps, jeans and horizontally striped T-shirts — sometimes with long sleeves, sometimes short.

The script department also seems to have put in limited time.

In “Rice With Things” he’s seen in the harbor of Valencia, Spain, driving a speedboat — add that to his accomplishments — and quipping, rather appallingly, “But we’re not here for the fast boats — or even the fast women.”

Later in the show Mr. Danko says, “No doubt about it, Mark, your food always is cheesy.” Actually the scripted dialogue is the cheesiest part of the series. Unprompted moments, when Mr. Bittman is one on one with farmers or chefs or, best of all, Mr. Batali, are amiable and often delightful.

Mr. Bittman does a particularly workmanlike job in Program 2, “Pure Porcine Pleasures,” chatting with Fergus Henderson, the chef of St. John Restaurant in London. Mr. Henderson has Parkinson’s disease and is difficult to engage in conversation. Ek weet. I’ve tried.

Mr. Bittman’s patience, aided by his obvious admiration for Mr. Henderson, prevails.

Thankfully, not a great deal of hard-core cooking goes on. That’s quite an achievement, inasmuch as the title of the series makes it sound as if it would be about nothing but preparing recipes. Not only are the cooking segments rudimentary, they’re not even particularly practical.

That paella expert in Spain will teach you how to control a fire made from the wood of orange trees. I doubt that’s of value unless you happen to live in central Florida.

The idea of the series, you eventually learn, is for the viewer to go to a Web site, thebestrecipesintheworld.com, for specifics on how to make the dishes. Then you can make authentic paella with rabbit and snails, should you be so inclined, or Mr. Bittman’s concoction of leftover rice, freshly grated zucchini, butter and two kinds of cheese. An unimpressed Mr. Danko says it tastes likes rice and cheese. He also points out that it’s fattening. Mr. Bittman doesn’t seem to mind.

“The Best Recipes in the World” is really a traveling celebrity chef show, a concept currently in vogue. (Episode 4, “Wide World of Wine,” opens with Mr. Batali lurking in a vineyard with a scarf hiding his face.) Much as in Mr. Bittman’s cooking columns, you’ll pick up random bits of interesting information in Episode 1 he tells you that half the people in the world eat rice at least twice a day.

Unlike the wardrobe and script departments the people in charge of locales did well. The shows are scenic and evocative, and you’ll surely wish you were with Mr. Bittman, wherever he happens to be.

As a cook, he’s always been a kind of culinary handyman, absolutely reliable, incapable of letting you down. You suspect he’d be just as valuable as a traveling companion.

THE BEST RECIPES IN THE WORLD

With Mark Bittman of The New York Times

On some PBS stations (tonight at 9:30 on WLIW, Channel 21, New York check local listings).

Produced and directed by Charles Pinsky. Supplied by Frappé Inc. and presented by American Public Television through the Exchange service.


A Down-to-Earth Chef Who Wanders the Globe

The problem with cooking shows is that you have to watch people cook. There’s slicing. There’s sautéing. There’s the occasional Busby Berkeley-style overhead shot of stock evaporating in a $350 pot. Sometimes a host says “Bam!” or drops a roast or peeks out from inside an oven. That’s when things perk up.

Mark Bittman doesn’t even give you that. He is unremittingly understated, primarily as the Minimalist in the Dining section of The New York Times and now as the host of a 13-part public-television series, “The Best Recipes in the World.” Let’s be kind and call him down-to-earth.

Yet he is easy to watch, for the same reasons his column is so admirable (he always tells you something useful) and his many cookbooks so practical (the recipes seem never to fail). He isn’t annoying. He doesn’t get in anybody’s way.

Watch him with Mario Batali or Gary Danko or even an unknown paella cook in Spain’s rice-growing region. (Does Mr. Bittman understand Spanish? Indeed.) Everybody likes having him around, surely because he never acts as if he knows very much, and all of us who admire his work realize that he knows almost everything.

There’s a lovely moment in Episode 1, “Rice With Things,” when he’s in New York cooking an asparagus risotto with Mr. Batali. (One quibble: Can a risotto with a big glob of asparagus purée added at the end really be the best risotto recipe in the world?)

Mr. Batali is tossing in grated Parmigiano-Reggiano. He doesn’t measure. He asks Mr. Bittman, “Was that a quarter cup?” Mr. Bittman tells him it was more like a half cup. Mr. Batali says, “That’s why your books work and mine don’t, I guess.”

The series is enhanced by its unpretentiousness. When the wardrobe department called, Mr. Bittman must have been out wringing the neck of a chicken. His attire is mostly baseball caps, jeans and horizontally striped T-shirts — sometimes with long sleeves, sometimes short.

The script department also seems to have put in limited time.

In “Rice With Things” he’s seen in the harbor of Valencia, Spain, driving a speedboat — add that to his accomplishments — and quipping, rather appallingly, “But we’re not here for the fast boats — or even the fast women.”

Later in the show Mr. Danko says, “No doubt about it, Mark, your food always is cheesy.” Actually the scripted dialogue is the cheesiest part of the series. Unprompted moments, when Mr. Bittman is one on one with farmers or chefs or, best of all, Mr. Batali, are amiable and often delightful.

Mr. Bittman does a particularly workmanlike job in Program 2, “Pure Porcine Pleasures,” chatting with Fergus Henderson, the chef of St. John Restaurant in London. Mr. Henderson has Parkinson’s disease and is difficult to engage in conversation. Ek weet. I’ve tried.

Mr. Bittman’s patience, aided by his obvious admiration for Mr. Henderson, prevails.

Thankfully, not a great deal of hard-core cooking goes on. That’s quite an achievement, inasmuch as the title of the series makes it sound as if it would be about nothing but preparing recipes. Not only are the cooking segments rudimentary, they’re not even particularly practical.

That paella expert in Spain will teach you how to control a fire made from the wood of orange trees. I doubt that’s of value unless you happen to live in central Florida.

The idea of the series, you eventually learn, is for the viewer to go to a Web site, thebestrecipesintheworld.com, for specifics on how to make the dishes. Then you can make authentic paella with rabbit and snails, should you be so inclined, or Mr. Bittman’s concoction of leftover rice, freshly grated zucchini, butter and two kinds of cheese. An unimpressed Mr. Danko says it tastes likes rice and cheese. He also points out that it’s fattening. Mr. Bittman doesn’t seem to mind.

“The Best Recipes in the World” is really a traveling celebrity chef show, a concept currently in vogue. (Episode 4, “Wide World of Wine,” opens with Mr. Batali lurking in a vineyard with a scarf hiding his face.) Much as in Mr. Bittman’s cooking columns, you’ll pick up random bits of interesting information in Episode 1 he tells you that half the people in the world eat rice at least twice a day.

Unlike the wardrobe and script departments the people in charge of locales did well. The shows are scenic and evocative, and you’ll surely wish you were with Mr. Bittman, wherever he happens to be.

As a cook, he’s always been a kind of culinary handyman, absolutely reliable, incapable of letting you down. You suspect he’d be just as valuable as a traveling companion.

THE BEST RECIPES IN THE WORLD

With Mark Bittman of The New York Times

On some PBS stations (tonight at 9:30 on WLIW, Channel 21, New York check local listings).

Produced and directed by Charles Pinsky. Supplied by Frappé Inc. and presented by American Public Television through the Exchange service.


A Down-to-Earth Chef Who Wanders the Globe

The problem with cooking shows is that you have to watch people cook. There’s slicing. There’s sautéing. There’s the occasional Busby Berkeley-style overhead shot of stock evaporating in a $350 pot. Sometimes a host says “Bam!” or drops a roast or peeks out from inside an oven. That’s when things perk up.

Mark Bittman doesn’t even give you that. He is unremittingly understated, primarily as the Minimalist in the Dining section of The New York Times and now as the host of a 13-part public-television series, “The Best Recipes in the World.” Let’s be kind and call him down-to-earth.

Yet he is easy to watch, for the same reasons his column is so admirable (he always tells you something useful) and his many cookbooks so practical (the recipes seem never to fail). He isn’t annoying. He doesn’t get in anybody’s way.

Watch him with Mario Batali or Gary Danko or even an unknown paella cook in Spain’s rice-growing region. (Does Mr. Bittman understand Spanish? Indeed.) Everybody likes having him around, surely because he never acts as if he knows very much, and all of us who admire his work realize that he knows almost everything.

There’s a lovely moment in Episode 1, “Rice With Things,” when he’s in New York cooking an asparagus risotto with Mr. Batali. (One quibble: Can a risotto with a big glob of asparagus purée added at the end really be the best risotto recipe in the world?)

Mr. Batali is tossing in grated Parmigiano-Reggiano. He doesn’t measure. He asks Mr. Bittman, “Was that a quarter cup?” Mr. Bittman tells him it was more like a half cup. Mr. Batali says, “That’s why your books work and mine don’t, I guess.”

The series is enhanced by its unpretentiousness. When the wardrobe department called, Mr. Bittman must have been out wringing the neck of a chicken. His attire is mostly baseball caps, jeans and horizontally striped T-shirts — sometimes with long sleeves, sometimes short.

The script department also seems to have put in limited time.

In “Rice With Things” he’s seen in the harbor of Valencia, Spain, driving a speedboat — add that to his accomplishments — and quipping, rather appallingly, “But we’re not here for the fast boats — or even the fast women.”

Later in the show Mr. Danko says, “No doubt about it, Mark, your food always is cheesy.” Actually the scripted dialogue is the cheesiest part of the series. Unprompted moments, when Mr. Bittman is one on one with farmers or chefs or, best of all, Mr. Batali, are amiable and often delightful.

Mr. Bittman does a particularly workmanlike job in Program 2, “Pure Porcine Pleasures,” chatting with Fergus Henderson, the chef of St. John Restaurant in London. Mr. Henderson has Parkinson’s disease and is difficult to engage in conversation. Ek weet. I’ve tried.

Mr. Bittman’s patience, aided by his obvious admiration for Mr. Henderson, prevails.

Thankfully, not a great deal of hard-core cooking goes on. That’s quite an achievement, inasmuch as the title of the series makes it sound as if it would be about nothing but preparing recipes. Not only are the cooking segments rudimentary, they’re not even particularly practical.

That paella expert in Spain will teach you how to control a fire made from the wood of orange trees. I doubt that’s of value unless you happen to live in central Florida.

The idea of the series, you eventually learn, is for the viewer to go to a Web site, thebestrecipesintheworld.com, for specifics on how to make the dishes. Then you can make authentic paella with rabbit and snails, should you be so inclined, or Mr. Bittman’s concoction of leftover rice, freshly grated zucchini, butter and two kinds of cheese. An unimpressed Mr. Danko says it tastes likes rice and cheese. He also points out that it’s fattening. Mr. Bittman doesn’t seem to mind.

“The Best Recipes in the World” is really a traveling celebrity chef show, a concept currently in vogue. (Episode 4, “Wide World of Wine,” opens with Mr. Batali lurking in a vineyard with a scarf hiding his face.) Much as in Mr. Bittman’s cooking columns, you’ll pick up random bits of interesting information in Episode 1 he tells you that half the people in the world eat rice at least twice a day.

Unlike the wardrobe and script departments the people in charge of locales did well. The shows are scenic and evocative, and you’ll surely wish you were with Mr. Bittman, wherever he happens to be.

As a cook, he’s always been a kind of culinary handyman, absolutely reliable, incapable of letting you down. You suspect he’d be just as valuable as a traveling companion.

THE BEST RECIPES IN THE WORLD

With Mark Bittman of The New York Times

On some PBS stations (tonight at 9:30 on WLIW, Channel 21, New York check local listings).

Produced and directed by Charles Pinsky. Supplied by Frappé Inc. and presented by American Public Television through the Exchange service.


A Down-to-Earth Chef Who Wanders the Globe

The problem with cooking shows is that you have to watch people cook. There’s slicing. There’s sautéing. There’s the occasional Busby Berkeley-style overhead shot of stock evaporating in a $350 pot. Sometimes a host says “Bam!” or drops a roast or peeks out from inside an oven. That’s when things perk up.

Mark Bittman doesn’t even give you that. He is unremittingly understated, primarily as the Minimalist in the Dining section of The New York Times and now as the host of a 13-part public-television series, “The Best Recipes in the World.” Let’s be kind and call him down-to-earth.

Yet he is easy to watch, for the same reasons his column is so admirable (he always tells you something useful) and his many cookbooks so practical (the recipes seem never to fail). He isn’t annoying. He doesn’t get in anybody’s way.

Watch him with Mario Batali or Gary Danko or even an unknown paella cook in Spain’s rice-growing region. (Does Mr. Bittman understand Spanish? Indeed.) Everybody likes having him around, surely because he never acts as if he knows very much, and all of us who admire his work realize that he knows almost everything.

There’s a lovely moment in Episode 1, “Rice With Things,” when he’s in New York cooking an asparagus risotto with Mr. Batali. (One quibble: Can a risotto with a big glob of asparagus purée added at the end really be the best risotto recipe in the world?)

Mr. Batali is tossing in grated Parmigiano-Reggiano. He doesn’t measure. He asks Mr. Bittman, “Was that a quarter cup?” Mr. Bittman tells him it was more like a half cup. Mr. Batali says, “That’s why your books work and mine don’t, I guess.”

The series is enhanced by its unpretentiousness. When the wardrobe department called, Mr. Bittman must have been out wringing the neck of a chicken. His attire is mostly baseball caps, jeans and horizontally striped T-shirts — sometimes with long sleeves, sometimes short.

The script department also seems to have put in limited time.

In “Rice With Things” he’s seen in the harbor of Valencia, Spain, driving a speedboat — add that to his accomplishments — and quipping, rather appallingly, “But we’re not here for the fast boats — or even the fast women.”

Later in the show Mr. Danko says, “No doubt about it, Mark, your food always is cheesy.” Actually the scripted dialogue is the cheesiest part of the series. Unprompted moments, when Mr. Bittman is one on one with farmers or chefs or, best of all, Mr. Batali, are amiable and often delightful.

Mr. Bittman does a particularly workmanlike job in Program 2, “Pure Porcine Pleasures,” chatting with Fergus Henderson, the chef of St. John Restaurant in London. Mr. Henderson has Parkinson’s disease and is difficult to engage in conversation. Ek weet. I’ve tried.

Mr. Bittman’s patience, aided by his obvious admiration for Mr. Henderson, prevails.

Thankfully, not a great deal of hard-core cooking goes on. That’s quite an achievement, inasmuch as the title of the series makes it sound as if it would be about nothing but preparing recipes. Not only are the cooking segments rudimentary, they’re not even particularly practical.

That paella expert in Spain will teach you how to control a fire made from the wood of orange trees. I doubt that’s of value unless you happen to live in central Florida.

The idea of the series, you eventually learn, is for the viewer to go to a Web site, thebestrecipesintheworld.com, for specifics on how to make the dishes. Then you can make authentic paella with rabbit and snails, should you be so inclined, or Mr. Bittman’s concoction of leftover rice, freshly grated zucchini, butter and two kinds of cheese. An unimpressed Mr. Danko says it tastes likes rice and cheese. He also points out that it’s fattening. Mr. Bittman doesn’t seem to mind.

“The Best Recipes in the World” is really a traveling celebrity chef show, a concept currently in vogue. (Episode 4, “Wide World of Wine,” opens with Mr. Batali lurking in a vineyard with a scarf hiding his face.) Much as in Mr. Bittman’s cooking columns, you’ll pick up random bits of interesting information in Episode 1 he tells you that half the people in the world eat rice at least twice a day.

Unlike the wardrobe and script departments the people in charge of locales did well. The shows are scenic and evocative, and you’ll surely wish you were with Mr. Bittman, wherever he happens to be.

As a cook, he’s always been a kind of culinary handyman, absolutely reliable, incapable of letting you down. You suspect he’d be just as valuable as a traveling companion.

THE BEST RECIPES IN THE WORLD

With Mark Bittman of The New York Times

On some PBS stations (tonight at 9:30 on WLIW, Channel 21, New York check local listings).

Produced and directed by Charles Pinsky. Supplied by Frappé Inc. and presented by American Public Television through the Exchange service.


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