Gourmet's Diary of a Foodie; Cure de Force
Cure de Force
More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email email@example.com.
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- Gourmet's Diary of a Foodie
- Cure de Force
- Program Number
- Series Description
Premiere October 8, 2006
The edgy and provocative Gourmet’s Diary of a Foodie provides exclusive entrée into the passionate inner circle of the food world to uncover the latest cutting-edge food trends, must-use ingredients, kitchen gadgets and food destinations. The 20-part series affords viewers privileged access to an arsenal of trusted industry journalists and epicurean experts who deliver compelling food stories from all around the globe. From street food in Shanghai to a "flameless" restaurant in Spain, Gourmet’s Diary of a Foodie mixes travel with food to explore, inform and entertain.
Looking at the world food-first, Gourmet's Diary of a Foodie is a sophisticated, high-end series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes.
Produced by WGBH and Zero Point Zero Productions in association with Gourmet magazine and Discovery Networks International, and exclusively sponsored by TIAA-CREF. Series release date: 10/8/2006
- Program Description
Curing: sometimes it is used to preserve food, and at other times it is used to enhance flavor, but for a team of bold and innovative chefs, this method of aging, salting, and smoking food is used to spectacular culinary effect. We'll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we're off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai for the distinct aromas of Chinese Sichuan-style camphorwood-smoked duck. Lastly, we'll take a look at avant-garde uses of smoking in Spain in the form of desserts such as mushroom ice cream infused with beech wood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets.
RECIPES Bresaola Carpaccio with Gribiche Vinaigrette Croissant Egg Sandwiches Hearty Lentil and Chorizo Soup Potato and Celery-Root Gratin with Smoked Haddock Spaghetti Alla Carbonara Tea-Smoked Duck Breasts
Exclusive Cure-Master Q&A Paul Bertolli, the founder and cure master of Fra'Mani Handcrafted Salumi, in Berkeley, discusses what to look for when shopping for dry-cured meats and why he believes the States can produce better dry-cured sausage than Italy.
From the Pages of Gourmet Magazine Get Your Hands on a Pig by John T. Edge
- Asset Type
- Media Type
- Tenaglia, Lydia (Series Producer)
- Zero Point Zero Productions (Series Producer)
- Collins, Christopher (Series Producer)
- Chicago: “Gourmet's Diary of a Foodie; Cure de Force,” 04/22/2008, WGBH Media Library & Archives, accessed October 23, 2018, http://openvault.wgbh.org/catalog/V_4FA13C66FE414A40A67250F62FDFDD8B.
- MLA: “Gourmet's Diary of a Foodie; Cure de Force.” 04/22/2008. WGBH Media Library & Archives. Web. October 23, 2018. <http://openvault.wgbh.org/catalog/V_4FA13C66FE414A40A67250F62FDFDD8B>.
- APA: Gourmet's Diary of a Foodie; Cure de Force. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_4FA13C66FE414A40A67250F62FDFDD8B