Gourmet's Adventures With Ruth; Bertinet Kitchen, The, Bath
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- Gourmet's Adventures With Ruth
- Bertinet Kitchen, The, Bath
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“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
“Richard Bertinet showed us his revolutionary way of baking bread, and I’m never going to see flour the same way ever again.” —Ruth Reichl
Location: Bath, England School: The Bertinet Kitchen
Bath, England, is the orderly city of Jane Austen novels, a complete fantasy of what life is like in the English countryside. Here, renowned teacher and baker Richard Bertinet introduces Ruth and Academy-Award winner and novice breadmaker Dianne Wiest to his uniquely beautiful bread-making process. He also demonstrates how he puts his own French spin on recipes that make the most of local treasures—a walled garden bursting with heirloom produce, an old-fashioned mill with a different flour for every need, and an extraordinary dairy that makes classic clotted cream.
Cookbook author and baker extraordinaire Richard Bertinet guides Ruth Reichl and Dianne Wiest through a menu based on The Bertinet Kitchen class ‘Eat the Week.’ The basis of this class is that by planning ahead for a week and by doing so you can make the most of your ingredients. This allows you to purchase higher quality ingredients to avoid waste. Bertinet aims to make dishes as versatile and adaptable as possible so they can be used as family suppers and with a little twist changed for dinner parties to entertain friends.
RECIPES Herb and Nut Crusted Rack of Lamb Fougasse Scones Flamiche Pastry Cream Berry Croustillant
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- Chicago: “Gourmet's Adventures With Ruth; Bertinet Kitchen, The, Bath,” 09/28/2009, WGBH Media Library & Archives, accessed September 21, 2017, http://openvault.wgbh.org/catalog/V_A4C499E2967C41C2A69BD39D90027A4B.
- MLA: “Gourmet's Adventures With Ruth; Bertinet Kitchen, The, Bath.” 09/28/2009. WGBH Media Library & Archives. Web. September 21, 2017. <http://openvault.wgbh.org/catalog/V_A4C499E2967C41C2A69BD39D90027A4B>.
- APA: Gourmet's Adventures With Ruth; Bertinet Kitchen, The, Bath. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_A4C499E2967C41C2A69BD39D90027A4B