Cooking Issues with Dave Arnold

Matt Sartwell Returns

Aug 26, 2022

01:01:34

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Episode notes

How Do You Get Your Recipes to Look Like a Book?

01:53

What Is This Piece of Flesh?

01:38

Can You Translate a Dessert Book From a Restaurant?

02:01

Introduction

4min

The Helman's Corporaation, H Ha, Ha.

2min

The Temp of a Pig in a Coal Fire

4min

The Cook Book Is Out, You Know?

2min

The Apprentice, the Apprentice

2min

The Whole Wheat Bread Flour

3min

How to Cook Meat by Chris Lesenger and John Willoughby

2min

What Is This Piece of Flesh?

2min

Can You Translate a Dessert Book From a Restaurant?

2min

10.

Cucina Frescai, the Viana La Place

2min

11.

Oysters of Lachmaria Cura

3min

12.

The Highest Culinary Liar

2min

13.

You Don't Trust a Man Who Claims to Have Chateau Brian's Recipe for Chateau Brian?

2min

14.

The Oxford Companion to Fish

2min

15.

The Great Canadian Cheeses

3min

16.

The Italian Liquids

2min

17.

Mango Cult of Ours

5min

18.

How Do You Get Your Recipes to Look Like a Book?

2min

19.

Is There a Definitive Work on the Production of Country Ham?

2min

20.

The Ultimate Guide to Countryham

3min

21.

Do You Have a Conflict Between a Brain Choice and a Heart Choice?

3min

22.

How Many of the Dump Meal Series Do You Have?

5min

23.

Are There Any Books on Chocolate Milk Shakes That Are About Pie?

2min

24.

What Is the Holy Grail of the Satan?

3min

Matt Sartwell of Kitchen Arts & Letters returns for another "Classics in the Field".

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