Why do fancy restaurants only tell you food is lamb + cardoon, Banyuls jus and cheap chain places insist their chicken fingers are crispy, golden brown, tender, and juicy? Dan Jurafsky, Stanford professor, MacArthur genius award winner, menu reader & book author is on WCCO radio with me at 11am to say why! Also Ive got Robin Asbell, local healthy cooking queen, and Jennifer McLagen, author of my new favorite cookbook Bitter: A Taste of the Worlds Most Dangerous Flavor, with recipes. This is going to be excellent. Tune in! nytimes/2014/09/17/dining/dan-jurafsky-a-linguist-decodes-restaurant-menus.html?_r=0
Posted on: Sat, 20 Sep 2014 15:35:45 +0000
Recently Viewed Topics
© 2015