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HOW TO COOK EVERYTHING: BITTMAN TAKES ON AMERICA’S CHEFS
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13/30 HCET How To/Cooking Fall Marketplace 2004 April 2, 2005 Four (4) releases to be completed by April 1, 2007. A release is defined as unlimited use within seven days. Unlimited HD rights are granted for two years. Noncommercial cable, school re-record, simulcast and video-on-demand rights have been granted.

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frappe, inc. via APT Mark Bittman is the author of the humbly titled How to Cook Everything, a New York Times columnist and, some would say a world-class, but loveable, curmudgeon. In How to Cook Everything: Bittman Takes on America’s Chefs, he puts his bold claim of always being right to the test, by going one-on-one with some of the country’s most talented chefs as they prepare their signature dishes. Deflating overblown egos like falling soufflés, he counters their creations with simple, straightforward recipes to demonstrate how preparing delicious, eye-catching cuisine need not be a difficult or intimidating process. Use above for listing. A press release, episode listings, host biography and New York Times article by Mark Bittman are included. All materials, including photography, are available on APTonline.org. -more-

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FACT SHEET

PRODUCTION DATE: PRODUCTION CREDITS: UNDERWRITERS:

©2005 frappe, inc. Producer and director: Charles Pinsky. Frommers (Wiley Publishing) Chipotle Grill Kobrand Corporation (Jadot) Dummies (Wiley Publishing) The New York Times U.S. television premiere Individual viewer purchase: The companion cookbook, How to Cook Everything: Bittman Takes on America’s Chefs, is available for $24.95. The “Best of Bittman” DVD (contains all 13 episodes from the series and bonus "Bittman's Everyman's Wine Guide" material) is available for 19.95. The cookbook and DVD combo is available for $34.95. To order, call 800-429-2003 or visit howtocookeverything.tv. Pledge: The companion cookbook, How to Cook Everything: Bittman Takes on America’s Chefs and “Best of Bittman” DVD with bonus material are available to stations as pledge premiums. For details, please call Peter Meehan, frappe inc, 646-327-7644.

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VIEWER INQUIRIES:

Peter F. Meehan, frappe, inc. pm@frappeinc.com 646-347-7644 www.howtocookeverything.tv Dawn Anderson American Public Television (617) 338-4455, ext. 149 dawn_anderson@APTonline.org

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revised 3/23/05

CONTACT: Dawn Anderson (617) 338-4455, ext. 149 dawn_anderson@APTonline.org PRESS RELEASE

HOW TO COOK EVERYING: BITTMAN TAKES ON AMERICA’S CHEFS Trading Barbs … and Recipes

Mark Bittman is many things: the author of the humbly titled How to Cook Everything (the Washington Post called it the “new, hip Joy of Cooking”), as well as a New York Times columnist and, some would argue, a world-class, but loveable, curmudgeon.

Mostly, though, Bittman is out to prove that his way is the right way. In How to Cook Everything: Bittman Takes on America’s Chefs, he puts this bold claim to the test, going one-on-one with some of the country’s most talented chefs, including Jean Georges Vongeritchten, Daniel Boulud, Michel Richard, Suzanne Goin and Gary Danko. The series begins airing on public television stations nationwide on April 2, 2005 (check local listings) and in High Definition later in 2005.

Shot on location in cities across the United States, each episode of How to Cook Everything provides a top American chef with the opportunity to showcase his or her signature dishes. However, these culinary superstars, representing cuisines as diverse as French, Spanish, Asian and Indian, have never faced a critic like Bittman before. Deflating overblown egos like falling soufflés, he counters their creations with simple, straightforward recipes to demonstrate how preparing delicious, eye-catching cuisine need not be a difficult or intimidating process. The result is 13 half-hours of fabulous food and good-natured fun.

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PRESS RELEASE

Produced and directed by Charlie Pinsky. Produced in 2005, How to Cook Everything: Bittman Takes on America’s Chefs is supplied by frappe, inc. and presented by American Public Television through the Exchange service at no cost to public television stations nationwide. About frappe, inc. President of frappe, inc., Charles Pinsky is the five-time James Beard Award-winning Executive Producer and Director. His public television credits include: Madeleine Cooks, Cuisine Rapide, Cooking in America, Cooking in France, Cooking in Europe, Chez Pepin, Dessert Circus With Jacques Torres, Jewish Cooking in America, A Spoonful of Ginger: Food as Medicine, Jacques Pepin: The Apprentice, Then and Now and Barbecue University With Steven Raichlen. About American Public Television: For 43 years, American Public Television (APT) has been a prime source of programming for the nation’s public television stations. APT distributes more than 10,000 hours of programming including JFK: Breaking the News, Simply Ming, Globe Trekker, Rick Steves’ Europe, Julia and Jacques Cooking at Home, Sinatra: The Classic Duets and Prince William: The Reluctant Royal. APT is known for identifying innovative programs and developing creative distribution techniques for producers. In four decades, it has established a tradition of providing public television stations nationwide with program choices that enable them to strengthen and customize their schedules. For more information about APT’s programs and services, please visit APTonline.org. ### 1/25/05

EPISODE LISTINGS

HOW TO COOK EVERYTHING: BITTMAN TAKES ON AMERICA’S CHEFS “Jose Andres” Bittman has his hands full trying to match wits with the creative and prolific Jose Andres, a Washington, D.C. chef with a mastery of Spanish cuisine. “Chris Schlesinger” The battle moves to the beach as Bittman competes against Boston grillmaster Chris Schlesinger in a contest of clam and rib recipes. “Suzanne Goin” One of Los Angeles’ hottest chefs, Suzanne Goin, gives Bittman a run for his money in a battle of chicken and pork dishes. “Daniel Boulud” Daniel Boulard, a man who has almost single-handedly redefined the notion of “the French chef,” pits his four complex lamb creations against a recipe that Bittman calls “the kind of dish that your grandmother would have made and loved.” “Jean-Georges Vongerichten” Old friends go toe-to-toe as Jean-Georges Vongerichten invites Bittman to his New York City restaurant for the preparation of game birds and fish. “Gary Danko” San Francisco and the beautiful wine country of Napa Valley serve as the backdrops for this competition between Bittman and Gary Danko, one of the driving forces behind the development of California cuisine. “Gabrielle Hamilton” Topping the simple but rich pasta dishes of New York City chef Gabrielle Hamilton turns into one of Bittman’s greatest challenges. “Michel Richard” Bittman must find a way to top “the greatest hamburger in the world” as he competes against Michel Richard, one of the most respected chefs in the nation’s capital. “Suvir Saran” The young, self-taught chef from Bombay kicked off the competition with his Manchurian-style cauliflower, followed a fried okra salad with tandoori prawns and finished with a lamb paratha. Bittman countered with “Indian-style” stir-fried cauliflower, sautéed okra with shrimp and a funky tortilla stuffed with mashed potatoes. -more-

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EPISODE LISTINGS

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“Charles Phan” Bittman’s knowledge of Asian food is put to the test when he takes on Charles Phan, the chef of San Francisco’s most popular Vietnamese restaurant. “James Boyce” Bittman falls under the charms of California chef James Boyce as the two create unique and tantalizing beef and seafood combinations. “Anna Klinger” Hearty meals are an essential tool for surviving winters in New York City. Bittman tests his comfort food recipes against those of Anna Klinger’s charming, familyrun restaurant. “Kerry Simon” After Bittman mockingly refers to Kerry Simon’s steak tartare as “tartar burgers,” the two square off over salmon with Indian flavors. Simon uses a delicious tandoori sauce containing a laundry list of ingredients, as Bittman thin-slices his salmon, sears it in 30 seconds and serves it with chickpea raita.

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HOST BIOGRAPHY

MARK BITTMAN

Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column, “The Minimalist,” as well as one of the country’s best-known and widely admired food writers. His flagship book, How to Cook Everything (John Wiley and Sons, 1998), is currently in its 14th printing and has, in its various formats, sold over a million copies. His 2004 blockbuster, The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home, will be published by Doubleday/Broadway, a division of Random House. How to Cook Everything won both the Julia Child general cookbook award and the James Beard general cookbook award for 1998 and spent a record 130 weeks on the L.A. Times “Cookbook Hot List” — an unprecedented feat. Bittman created a bestselling collaboration with the internationally celebrated chef, Jean-Georges Vongerichten. Their classic, Jean-Georges: Cooking at Home with a Four-Star Chef, (Broadway, 1998), won a James Beard award, and is widely considered to be among the most accessible chef’s cookbooks ever published. Bittman’s first book, Fish — The Complete Guide to Buying and Cooking (Wiley, 1994), currently in its eighth printing, is the best-selling book on the subject. Bittman also produced the award-winning Minimalist Cookbook series: The Minimalist Cooks at Home, The Minimalist Cooks Dinner and The Minimalist Entertains (Doubleday/Broadway). Bittman and John Wiley and Sons have launched a major HOW TO COOK EVERYTHING™ branding campaign, including new book titles, a Web site (www.howtocookeverything.tv) and the public television series How to Cook Everything: Bittman Takes on America’s Chefs, with an companion book of the same title. Bittman is a regular guest on The Today Show and has also appeared on countless national and local radio and television shows. He has been profiled in this country’s leading newspapers, including The Boston Globe, The Washington Post and the Los Angeles Times. . ###

THE MINIMALIST

Fresh Pasta at Ferrari Speed
By MARK BITTMAN
IF you routinely make fresh pasta, you can stop reading now. Everyone else - probably about 99.9 percent of you - read on. Few things are better to eat than fresh pasta. (We're not addressing health aspects here, simply enjoyment.) Loaded with eggs, bound gently by flour, readily accepting and easily enhanced by just about any sauce you can think of from warmed olive oil with garlic or melted butter with Parmesan to the most complicated stew of shredded meat, it's incomparable. Unfortunately, unless you live in Italy, it's probably not a part of your daily life. Most of the "fresh" pasta sold in stores lacks the charm of the real thing, and even most devoted home cooks consider making fresh pasta a once in a while, rainy day kind of thing, a special occasion dish rather than a reliable standby. This changes the moment you expand your definition of fresh pasta from tagliatelle and tortellini to, well, cooked paste (which is what it literally means), a dough of flour and egg and whatever else you choose to add. (Dried pasta typically contains no egg and is only rarely made at home, even in Italy.) Because it isn't preparing the dough that makes pasta time-consuming; what takes time, effort and even precision, is rolling it out in a pasta machine and cutting it precisely. (When you get to stuffing it, you're talking about a serious project.) But if you eliminate the machine, you've eliminated the most severe challenge. The simplest, most basic, and arguably best pasta dough is flour, salt and egg. (Within limits, the more egg the better.) This dough takes five minutes to make by hand and about 90 seconds to make in a food processor, and can be made successfully, I swear, on the first try. If you take that basic pasta dough, you can quickly roll it out and cut it into random shapes, a process that'll take you 15 or 20 minutes. Even easier, you can take small pinches of it and drop them directly into boiling water, where it will cook like any other fresh pasta; at that point you can sauce it. Or you can pinch it directly into simmering broth to make a fast, fresh pasta soup that takes wonderfully to Parmesan. Yet another alternative is to divide the dough into three or four small balls and freeze them until they have the texture of semi-hard cheese (this takes about an hour), then grate on large holes directly into simmering water or broth.

Expand the concept of pasta a bit (and this is not cheating), and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often "grated" into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.

Stretch things even further, and you arrive at the central European version of gnocchi, a raw potato dumpling. True gnocchi - essentially mashed potatoes lightly bound by flour, with or without egg - are not all that difficult to make, but they take time and practice. (O.K., maybe they are difficult to make. Certainly most restaurants don't even come close to the ideal.) These, which lack the elegance of gnocchi, have the advantage of being extremely quick and totally reliable: you grate raw, peeled potatoes and bind them with flour and egg. I like them best in tomato sauce but, like spaetzle, they're wonderful when browned in a pan (after boiling). The trick with these is to make sure the potatoes are cooked through; after the dumplings float to the surface, let them cook a little bit longer, then taste for doneness. After boiling all three of these basic doughs can be treated as you would any pasta; what I've done here is provide the most basic ideas for saucing and serving. But I cannot think of an instance in which you could not use whatever sauce you prefer on "real" fresh egg pasta. The major difference is that these can be prepared on a hurried weeknight.

Published: January 26, 2005


				
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