Cooking Fast and Slow
Mario Batali · Mark Bittman
ຕ.ລ. 2014 · 92nd Street Y · ບັນຍາຍໂດຍ Sam Sifton
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ຕ້ອງການຕົວຢ່າງ 6 ນາທີ ຟຣີບໍ? ຟັງໄດ້ທຸກເວລາ, ເຖິງແມ່ນໃນເວລາອອບລາຍຢູ່ກໍຕາມ.
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ກ່ຽວກັບປຶ້ມອ່ານອອກສຽງ
Mark Bittman—the beloved New York Times food writer and author of the megaselling How to Cook Everything—joins his friend, master chef Mario Batali, for a gastronaut’s tête-à-tête.
Batali celebrates slow food in his new book, America Farm to Table, which pays homage to American farmers with brilliant recipes created from their lovingly grown top-of-the-line produce; Bittman—who’s just revolutionized everyday cooking with his new magnum opus, How to Cook Everything Fast—shares his genius for creating maximum flavor with ease in minimal time. Hear both sides! Moderated by Sam Sifton, food editor at The New York Times.
Batali celebrates slow food in his new book, America Farm to Table, which pays homage to American farmers with brilliant recipes created from their lovingly grown top-of-the-line produce; Bittman—who’s just revolutionized everyday cooking with his new magnum opus, How to Cook Everything Fast—shares his genius for creating maximum flavor with ease in minimal time. Hear both sides! Moderated by Sam Sifton, food editor at The New York Times.
Mark Bittman—the beloved New York Times food writer and author of the megaselling How to Cook Everything—joins his friend, master chef Mario Batali, for a gastronaut’s tête-à-tête.
Batali celebrates slow food in his new book, America Farm to Table, which pays homage to American farmers with bril...
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