Cooking and Cuisine

On this edition of ST, an interesting discussion with Matthew Gavin Frank, a Michigan-based writer and creative writing teacher whose past books include "Preparing the Ghost," "Pot Farm," "Barolo (At Table)," and "Sagittarius Agitprop." He joins us to discuss his newest book, a collection of fifty essays that, all in all, offers a full-fledged culinary tour of the United States, with a "signature dish" for each state being described in fascinating and far-reaching detail.

Summer is now, alas, leaving the proverbial building...but barbecue doesn't have to exit along with it. On this edition of ST, we learn about the free-to-the-public Rock 'N Rib BBQ Festival, which is happening at 3rd and Denver in downtown Tulsa from today (the 17th) through Sunday (the 20th).

(Please note: This interview first aired back in February.) On this installment of ST, we speak by phone with the author and food-and-health blogger Andie Mitchell about her widely praised new autobiography, "It Was Me All Along." In naming this title a "Best Book of the Month" for January 2015, one critic at Amazon.com gushed: "Andie Mitchell is irresistible. And by that I mean she's irresistible no matter whether she weighs 268 (at the start of this delightful memoir) or 133 (by its end).

The around-the-world journey that locally based food blogger Sasha Martin undertook was truly remarkable; over the span of nearly four years, this Tulsa-based mom and author -- who's our guest on ST today -- set out to cook, and eat, a meal from every country on the planet.

Our guest on ST today is the Atlanta-based chef Jennifer Hill Booker, who grew up cooking on her family's farm in Charleston, Mississippi, and eventually graduated from Le Cordon Bleu in Paris -- and along the way, incidentally, earned degrees here at TU as well as OSU Tech. Booker also now serves as a culinary expert for Williams-Sonoma and is an instructor at Le Cordon Bleu College of Culinary Arts in Georgia.

On this installment of ST, we speak by phone with the author and food-and-health blogger Andie Mitchell about her widely praised new autobiography, "It Was Me All Along." In naming this title a "Best Book of the Month" for January 2015, one critic at Amazon.com gushed: "Andie Mitchell is irresistible. And by that I mean she's irresistible no matter whether she weighs 268 (at the start of this delightful memoir) or 133 (by its end).

On this edition of ST, we speak with Valarie Carter, a classically trained chef, food writer, wine columnist, and catering/events coordinator. She's also the editor of "Edible Tulsa," which is a newly launched bimonthly print publication (accessible online at this link) that celebrates the local food culture of our community and its surrounding environs. The magazine's tag line -- "Eating. Drinking. Thinking.

Buying local and frequenting farmers' markets continue to be very popular pursuits, and for obvious reasons. But what's the best strategy for navigating the produce section of your average supermarket? Our guest on ST is Jo Robinson, an investigative journalist who lives (and often "grows her own") on Vashon Island, Washington, and who specializes in science and health.

Our guest is James Peterson, the James Beard Award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He's written more than a dozen cooking guides and recipe books over the years, including "Sauces," "Fish & Shellfish," "Meat: A Kitchen Education," and "Cooking." His newest book, just out, is called "Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked," and Peterson joins us today to discuss this volume.

On this edition of ST, we listen back to a great conversation we had last year with Kate Christensen, the award-winning author of several novels as well as a memoir --- "Blue Plate Special: An Autobiography of My Appetites" --- which is just out in paperback. Christensen will be reading from and signing copies of this book tonight (Tuesday the 6th) at a Book Smart Tulsa eevent at Pohlenz Cucine Moderne (at 3402 South Peoria); this event is free to the public and begins at 7pm.

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