The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

771: Holiday Cookbooks 2022

Dec 15, 2023
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Episode notes
1
Introduction
00:00 • 2min
2
The Vegan Chinese Kitchen by Chef Chris Scott
01:44 • 2min
3
Soul Food - What Makes an Amish?
03:19 • 2min
4
I Love the Pig, You Know?
04:58 • 3min
5
What Is Chow Chow?
07:38 • 2min
6
How Does Okra Work in Your Chow Chow?
09:16 • 3min
7
How to Make Brieette Cheeses
12:02 • 2min
8
Cooking in Sri Lanka: Cynthia Shanmogolingham
14:05 • 2min
9
What's Sri Lanka's Cuisine Like?
15:40 • 2min
10
The Sambals in Sri Lanka
17:24 • 2min
11
Sri Lanka as a Child
19:08 • 2min
12
The Story of Sri Lankan Food
20:52 • 2min
13
How to Make Crab Curry
22:59 • 2min
14
How Did You Get So Into British Food?
25:08 • 2min
15
British Food - A Book Review
26:42 • 2min
16
British Food
28:37 • 2min
17
British Food Is English Food
30:31 • 2min
18
What's the Difference Between a Lamb and a Potato?
32:07 • 1min
19
Is There a Difference Between English and Welsh?
33:35 • 2min
20
Sitka Salmon Chairs - The One Recipe
35:46 • 2min
21
Sitka Salmon Shares Dot Com and Sign Up for a Subscription Box
37:17 • 2min
22
Chicken Tika Masala
38:50 • 2min
23
The British Cookbook - Yorkshire Parkin
40:41 • 2min
24
How to Make Vinegar at Home
42:21 • 2min
25
How to Make a Vinegar
44:50 • 2min
26
Can You Ferment Apple Scrap Vinegar?
46:57 • 2min
27
How to Infuse a Vinegar
48:31 • 2min
28
How Do You Use Vinegar?
50:05 • 2min
29
Craft Beer Inspired Recipe
52:06 • 2min