Bill Buford, author of “Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany,” talks about his experience working with celebrity chef Mario Batali and iconic butcher Dario Cecchini.
Meredith Brokaw and Ellen Wright, authors of “Big Sky Cooking,” share
their love of Montana and explain how differently they cook when they
leave their homes in New York for the open range.
Umi Sake House is the newest hot spot in Seattle. Owner Steven Han and sake consultant Marcus Pakiser explain what to expect when you visit.
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