Gourmet's Adventures With Ruth; Yara Roberts' Brazil
At the Brazillian Table
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- Gourmet's Adventures With Ruth
- Yara Roberts' Brazil
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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
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“Brazil is one of the most mysterious places on earth. I've tasted so many things here that I had not only never tried before but that I hadn't ever heard of.” —Ruth Reichl
Ruth and food writer John "Doc" Willoughby discover the flavors and charms of Paraty, Brazil, a perfectly preserved colonial village between Rio De Janiero and Sao Paolo. Cookbook author and teacher Yara Roberts shows them how the country?s most delicious dishes are the result of centuries of history—a blending of the traditions of the native Brazilians, Africans and Portuguese. Stand back as Ruth wields a machete to harvest hearts of palm, and raise a glass with Doc as he uncovers the tradition of cachaça.
RECIPES Tutu Fried Collard Greens Shrimp Bobo Grilled Fish in Banana Leaves Acaça
Pato no Tucupi (Tucupi Duck Soup) Cheese Rolls, Minas Gerais–Style Black Bean Tutu Caipirinha Mousse Brazilian Garden Salad Tropical Salad
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- Chicago: “Gourmet's Adventures With Ruth; Yara Roberts' Brazil,” 10/28/2009, WGBH Media Library & Archives, accessed October 21, 2016, http://openvault.wgbh.org/catalog/V_79624182ACD24BE7BFA5B5617ACE49AE.
- MLA: “Gourmet's Adventures With Ruth; Yara Roberts' Brazil.” 10/28/2009. WGBH Media Library & Archives. Web. October 21, 2016. <http://openvault.wgbh.org/catalog/V_79624182ACD24BE7BFA5B5617ACE49AE>.
- APA: Gourmet's Adventures With Ruth; Yara Roberts' Brazil. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_79624182ACD24BE7BFA5B5617ACE49AE