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Gourmet's Adventures with Ruth Previous Broadcasts

Enrica Rocca's Venice (Episode #104Z)

KQED 9: Sat, Jul 28, 2012 -- 2:00 PM

"No matter how many times you come to Venice, you don't really get any sense of what it's like to live here. This time, I'm going home knowing what it means to be Venetian." -Ruth Reichl
Jump into a gondola with Ruth and Academy-Award winning actress Dianne Wiest as they learn how to cook and eat like true Venetians from Enrica Rocca, an Italian countess. Rocca leads them through the Rialto market, where they get to shop with the locals, and then bring back their finds to the Rocca family's 16th century palazzo for cooking lessons in high Venetian style. But it's not all work; the curriculum also calls for a traditional Venetian prosecco spritz break at 11am and a chocolate-tasting adventure.

The Bertinet Kitchen, Bath (Episode #103Z)

KQED 9: Sat, Jul 14, 2012 -- 2:00 PM

"Richard Bertinet showed us his revolutionary way of baking bread, and I'm never going to see flour the same way ever again." -Ruth Reichl
Bath, England, is the orderly city of Jane Austen novels and a town surrounded by a complete fantasy of what life is like in the English countryside. Here, renowned teacher and baker Richard Bertinet introduces Ruth and Academy-Award winner and novice breadmaker Dianne Wiest to his uniquely beautiful bread-making process. He also demonstrates how he puts his own French spin on recipes that make the most of local treasures -a walled garden bursting with heirloom produce, an old-fashioned mill with a different flour for every need, and an extraordinary dairy that makes classic clotted cream.

Jon Rowley's Seattle (Episode #102Z)

KQED 9: Sat, Jul 7, 2012 -- 2:00 PM

"This is really a cuisine of ingredients, not of technique. That's why I'm taking cooking classes taught by somebody who is a master of the perfect ingredient at the perfect time." -Ruth Reichl
No one knows more about fish than Jon Rowley. Julia Child dubbed him "the fish missionary," and he teaches chefs across the country how to properly handle seafood. Ruth arrives just in time for the start of the Copper River salmon season, and Rowley catches and brings back the best Alaska has to offer for a lesson on how to fillet a 40-pound fish. Then on Seattle's Totten Inlet, Rowley shows Ruth and actor Tom Skerritt how to forage for clams and wild greens and how to prepare a meal right on the beach. Ruth also gets tips from chef Greg Atkinson of Canlis Restaurant on complementing the flavor of fish and discovers the stunning differences between good and bad seafood at the market.

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