Author Archives: Scott Warner

Paris Confidential

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The Sinful Creations That French People Bake 
Behind Closed Doors
Presented by
Dorie Greenspan, tell-all French culinary chronicler
https://soundcloud.com/culinaryhistory/paris-confidential-with-dorie-greenspan

The “New York Times” has referred to her as a “culinary guru. So to call Dorie Greenspan an impressive cookbook author is an understatement. Over a span of 20 years, she’s written 10 cookbooks, received six James Beard and International Association of Culinary Professionals awards, and worked with culinary giants such as Pierre Hermé, Daniel Boulud, and Julia Child. She is a two-time winner of the IACP Cookbook-of-the-Year Award, And there’s more to Dorie-she’s as sweet as the sugar she writes about. That’s why we have asked her back for her third appearance before the Culinary Historians of Chicago. Dorie will dish out a behind-the-scenes look at her newest book, “Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere.” Continue reading →

When Sweden Came to America, A Midwesterner Tackles her Culinary Roots

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More than one million Swedes immigrated to the United States in a great wave during the 19th and early 20th century. While the impact they had on American cuisine continues today, their culinary influence is often overlooked. Join us as New York Times best-selling author Kathleen Flinn shows how there’s a lot more to Swedish cuisine than smorgasbord. Continue reading →

Greening of the Green City Market: The past, present and future of a Chicago treasure

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After visiting European sustainable farmer’s markets in 1998, Abby Mandel, chef, author and entrepreneur, returned to Chicago determined to create a similar market in her own city. Green City Market was her brainchild and began as a small startup with nine local farmers in the crosswalk next to the Chicago Theatre with a handful of farmers and only a few more shoppers. The Market quickly outgrew the location and moved to the south end of Lincoln Park, where it currently operates May-October, drawing thousands of visitors and featuring locally grown food and many of Chicago’s most renowned chefs. Four years ago, the Market continued to remain open November-December, first in Lincoln Park Zoo, and later moving to the Peggy Notebaert Nature Museum.

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The Art and Soul of French Pastry

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Podcast

Program summary:

· The philosophy of French baking
· How to approach a pastry recipe
· The Do’s and Don’ts of baking

After a lifetime in pastry, internationally acclaimed pastry chef Jacquy Pfeiffer has a wealth of knowledge, advice, and tricks of the trade to help students of pastry learn to master these recipes. Chef Pfeiffer recently recorded many of these in his multi-award-winning book, The Art of French Pastry, co-authored with Martha Rose Shulman. Listen to stories from his life and career that he relates through witty anecdotes and find out more about the philosophy of baking that is the foundation of French pastry. He will offer several do’s and don’ts for baking to help anyone succeed in the kitchen. Continue reading →

Cooking with Fire — from cavemen to contemporary cooks

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Presented by Paula Marcoux
Archaeologist, Food Historian and Author

Long before the charcoal grill was invented, humans have been cooking with fire — for hundreds of thousands of years. Countless bygone cultures have manipulated fire and food to create desirable flavors and textures. This ancient process — people messing around with ingredients and combustion — is at the foundation of virtually every culinary tradition worldwide. Continue reading →