Gourmet's Adventures With Ruth; Yangshuo School, The, China
The Yangshuo School, China
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 firstname.lastname@example.org.
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- Gourmet's Adventures With Ruth
- Yangshuo School, The, China
- Program Number
- 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
“The food is like walking back in time and discovering a Chinese cuisine that is untouched by the modern world.” —Ruth Reichl
Ruth sets out to learn the intricacies of Chinese cooking in the most beautiful part of the country—the Southern province of Yangshuo. With its location bordering Vietnam comes an interesting mix of Canton, Hunan, and Vietnamese culinary traditions. Joined by acclaimed Dallas chef Dean Fearing, Ruth slurps springy Guilin noodles, harvests snails from muddy banks of the Li River, and bikes through the region's unique hills. At the Yangshuo Cooking School, they learn the art of simple dishes—how an enormous amount of flavor can come from just a few ingredients when carefully prepared.
RECIPES Yangshuo River Snails Sweet and Sour Pork Yangshuo Style Eggplant Tofu and Squash Blossom Dumplings Pork Belly and Taro
Pork-Stuffed Tofu and Pork-Stuffed pumpkin flowers Chicken Soup with Chinese ingredients Stir Fried snails Egg Wrapped Dumpling Pork Belly slices with taro Sweet and sour pork (with osmanthus flower infused syrup) Eggplant in Yangshuo style Stir-fried water spinach
- Asset Type
- Media Type
- Chicago: “Gourmet's Adventures With Ruth; Yangshuo School, The, China,” 10/22/2009, WGBH Media Library & Archives, accessed March 28, 2017, http://openvault.wgbh.org/catalog/V_D21E6D567CE240FF881727CC89D68CB7.
- MLA: “Gourmet's Adventures With Ruth; Yangshuo School, The, China.” 10/22/2009. WGBH Media Library & Archives. Web. March 28, 2017. <http://openvault.wgbh.org/catalog/V_D21E6D567CE240FF881727CC89D68CB7>.
- APA: Gourmet's Adventures With Ruth; Yangshuo School, The, China. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_D21E6D567CE240FF881727CC89D68CB7