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Gourmet's Adventures With Ruth; Peggy Markel's Morocco


Peggy Markel’s Morocco

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Gourmet's Adventures With Ruth
Peggy Markel's Morocco
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Series Description

“There’s no better way to experience a culture than to stand at the stove with a wonderful cook.” –Ruth Reichl

Want to guarantee you eat well on your next trip? Then book a cooking vacation. That’s exactly what Gourmet Editor in Chief Ruth Reichl did for this 10-episode culinary journey. In Gourmet’s Adventures with Ruth, she uncovers the best cooking schools on five continents and brings along a host of her foodie and actor friends to sharpen their skills. Ruth came back with a suitcase of recipes and a new understanding of what it means to cook in another culture—and so will you.

For the series premiere, Ruth and actress Frances McDormand travel to Blackberry Farm, a Tennessee idyll where fly-fishing, beekeeping, and sophisticated Southern recipes are all on the menu. In other episodes, Ruth is whisked away to Marrakech, Morocco, for lessons on couscous and tagines, with Lorraine Bracco and to Bath, England, for secrets of homemade bread with Dianne Wiest. Plus, she fishes Seattle with Tom Skerritt and explores New York City’s Indian community with Jeffrey Wright.

Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. Before that she was the restaurant critic of the Los Angeles Times, where she was also named food editor. Her books include the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires. Series release date: 10/17/2009

Program Description

“We're making couscous, tagines, and Moroccan breads; and through this amazing food, we?re going to learn the spice of life.” —Ruth Reichl

Location: Marrakesh, Morocco School: Peggy Markel's Cooking School

From the heady aroma of a spice shop in the market to the sparkling air of a Kasbah in the Atlas Mountains high above the city, Marrakech offers food that awakens all your senses. Join Ruth and Academy Award-nominated actress Lorraine Bracco as they learn from local cooks how to make the most of all the vibrant ingredients found at this cultural crossroads. As they get their hands dirty rolling couscous from scratch and preparing flavorful tagines, they learn the importance of taking your time when cooking something really meaningful.

At Jnane Tamsna guest house, Ruth Reichl and special guest Lorraine Bracco Jnane Tamsna learn how to cook authentic Moroccan dishes. Then Ruth and Lorraine get in the kitchen with local chef Baijah. They get familiar with basic ingredients that distinguish Moroccan cooking from other cuisines; like the use of preserved lemons, spices, dried fruit, argan oil, etc. Ruth and Lorraine also tour Marrakesh and its surrounding area to discover Morocco’s culinary secrets. At Jalil Belkamel's aromatherapy garden Ruth learns the ancient art of Moroccan bread baking. She also takes a donkey trek into the Atlas Mountains to visit a mountain kasbah. Lorraine gets a lesson on hand rolling couscous in the Agdal gardens of the king. Then Ruth and Lorriane venture into the souks in the Medina in search of the perfect spice shop. Early evening in Marrakesh offers a plethora of food stalls in the infamous Place Jma al Fna.

RECIPES Vegetable Couscous Chicken Tagine with Preserved Lemonds Lamb Tagine with Fig and Walnut Tfaya Chicken B’stilla




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Broadcast program

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Chicago: “Gourmet's Adventures With Ruth; Peggy Markel's Morocco,” 10/09/2009, WGBH Media Library & Archives, accessed October 25, 2016, http://openvault.wgbh.org/catalog/V_299776ECF81C461683E8DA40F4727924.
MLA: “Gourmet's Adventures With Ruth; Peggy Markel's Morocco.” 10/09/2009. WGBH Media Library & Archives. Web. October 25, 2016. <http://openvault.wgbh.org/catalog/V_299776ECF81C461683E8DA40F4727924>.
APA: Gourmet's Adventures With Ruth; Peggy Markel's Morocco. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_299776ECF81C461683E8DA40F4727924
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