Smoke Grilling

2009-07-04 · 51 min · 8 entities

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Asserted relationships

→ discusses Arts concept

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Feed category: Arts
→ discusses food concept

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Feed category: Food
→ hosted by American Public Media company

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Feed author/publisher: American Public Media

Entities found in this episode

concepts 4

mentioned Arts concept

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Feed category: Arts
mentioned food concept

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Feed category: Food
discusses Arts concept

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Feed category: Arts
discusses food concept

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Feed category: Food

books 2

mentioned Improvisational Cook book

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author of The Improvisational Cook
mentioned Renewing America's Food Traditions book

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co-author of Renewing America's Food Traditions

companys 2

mentioned American Public Media company

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Feed author/publisher: American Public Media
hosted by American Public Media company

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evidence rules-v5
Feed author/publisher: American Public Media

Episode description as stored

This week we're celebrating the Fourth of July and the start of high summer. Gourmet magazine's John Willoughby talks smoke roasting, a much-ignored technique worthy of revival for its easy and succulent results. John's latest book, Grill It!: Recipes, Techniques, Tools , co-authored with fellow grilling guru Chris Schlesinger, is hot off the press. The Sterns feast on only-in-America fried clams and onion rings at Champlin's Seafood Deck in Narragansett, Rhode Island. Sally Schneider, author of The Improvisational Cook , has ideas for summer coleslaw. Gary Nabhan, co-author of Renewing America's Food Traditions , looks at America's endangered foods, and David Rosengarten, creator of The Rosengarten Report newsletter, talks burger bliss. Broadcast dates for this episode: June 28, 2008 (originally aired) July 4, 2009 (rebroadcast)