Tomato Sauce Cooked 1,000 Times: One Woman's Culinary Odyssey
Literary scholar Rebecca May Johnson earned her PhD studying
Homer’s Odyssey, but now she’s analyzing a new kind of text:
Marcella Hazan’s tomato sauce recipe.
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Literary scholar Rebecca May Johnson earned her PhD studying
Homer’s Odyssey, but now she’s analyzing a new kind of text:
Marcella Hazan’s tomato sauce recipe. Johnson reveals how
studying a recipe isn’t all that different from studying Ancient
Greek, and what you can learn from cooking the same recipe a
thousand times. Plus, Hetty McKinnon celebrates vegetables and
her father's legacy in her latest cookbook, Tenderheart; Kenji
López-Alt and Chris close out their egg-peeling debate with help
from our listeners; Dan Pashman cements tinned fish as much more
than a passing fad; and we prepare Chicken Fatteh from Jordan.
Get the recipe for Chicken Fatteh here.
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