A Cambridge, MA cheese expert explores what is going on in our brains and palates as we decide to interpret cheese as delicious. Considered one of the most subtle and flavorful of all foods, cheese has elements that we would normally avoid eating. Why is it that we are drawn to savor carefully rotted milk?
Jody Adams, award-winning chef/owner of Rialto restaurant, and Donald Wiest, President of Boston Public Market, join moderator Annie B. Copps, senior food editor for Yankee Magazine, to screen the documentary film "Food, Inc." and explore how the food industry shapes our economy, our health, and our lives.
Joanne Chang, pastry chef and owner of
Flour Bakery and Cafe
, will tempt you in the kitchen with her book of recipes, as used in her popular bakeries in Boston and Cambridge. Browse the book and see her latest feats:
Flour: Spectacular Recipes from Boston's Flour Bakery and Cafe
. Every day 1,500 Bostonians can't resist buying sweet, simple treats (Homemade Pop-Tarts!) from Joanne Chang, an alumna of Harvard with a degree in economics. While at Harvard she discovered that nothing made her happier than baking cookies--leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Networks Throwdown. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Chang's repertoire of baked goods is deep and satisfying. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joannes essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
