Pure Porcine Pleasures
This episode celebrates Bittman's love of the pig and pork as he tours Smithfield, one of London's recently restored meat market; samples "snout-to-tail dining" with Fergus Henderson, chef and owner of St. Johns Restaurant in London; and visits a farmer, a butcher and a chef in the Devonshire countryside (where he gets up close and personal with the local swine). Then, Bittman stops at a restaurant in Tuscany where cooking is a family affair, and savors chef David Chang's breaded pork chop at Momofuku in New York City, a restaurant where virtually every dish contains pork. Other recipes include: bacon pork chop with chutney and pork in red wine with apples in white wine.
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CC - Closed Caption
HD - High Definition
16:9 - Anamorphic Widescreen
LTR - Letterbox
DVI - Descriptive Video Information for the visually impaired
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