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Season One
1
China: One Billion Foodies
Episode 1
Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine.
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RECIPES
Drunken Chicken with Rice-Wine Granita
Five-Spice Fortune Cookies
Noodles with Pork and Hot Bean Sauce
Snow Peas with Sichuan Preserved Vegetable
Stir-Fried Asparagus with Oyster Sauce
Stir-Fried Mushrooms with Soy and Rice Wine
WATCH THIS EPISODE | Download this episode from iTunes
RECIPES
Drunken Chicken with Rice-Wine Granita
Five-Spice Fortune Cookies
Noodles with Pork and Hot Bean Sauce
Snow Peas with Sichuan Preserved Vegetable
Stir-Fried Asparagus with Oyster Sauce
Stir-Fried Mushrooms with Soy and Rice Wine
2
Anatomy of a Meal with José Andrés
EPISODE 2
What goes into the making of a meal? Through the eyes of José Andrés, one of the world’s top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. We’ll also visit Andrés’ native city of Barcelona to explore the elements of Spanish culture that have shaped his culinary outlook, then head to his popular Washington, D.C. restaurant, Café Atlántico, to see how his ideas translate into everyday cuisine.
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RECIPES
Caramel Corn Clusters
Caramelized Pork Rinds
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RECIPES
Caramel Corn Clusters
Caramelized Pork Rinds
3
Italy: Home Cooking
EPISODE 3
Italy has long been one of the world’s top food destinations. These days, a growing number of visitors are choosing to experience the hospitality and tastes of Italy by dining with locals in private residences. Journey with us from the urban, fast-paced sprawl of Rome to the sleepy, picturesque villages of the countryside, and see how hungry travelers are treated to the authentic, delicious and fulfilling tastes of traditional Italian homes.
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RECIPES
Fricos
Fried Artichokes
Fried Zucchini Blossoms
Parmigiano-Reggiano with Fresh Fennel
Pizza Sfogliatella
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RECIPES
Fricos
Fried Artichokes
Fried Zucchini Blossoms
Parmigiano-Reggiano with Fresh Fennel
Pizza Sfogliatella
4
H2O
EPISODE 4
Water—an essential element of life that has influenced cuisines around the world. From the oyster-rich shores of Seattle’s Puget Sound to a specialty shop serving hundreds of imported mineral waters in Rome’s railway station, this versatile ingredient has evolved into so much more than a thirst quencher. Dive in and discover how chefs think about the use of water, and the ways in which it sustains, enhances, and sometimes even transforms their recipes.
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RECIPES
Hollandaise Sauce
Kumamoto Oysters with Ponzu Granita and Tobiko
Lobster, Avocado, and Grapefruit Salad
Oyster Pan Roast
Oyster Po' Boys
Steamed Blue Crabs with Black Ginger Dipping Sauce
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RECIPES
Hollandaise Sauce
Kumamoto Oysters with Ponzu Granita and Tobiko
Lobster, Avocado, and Grapefruit Salad
Oyster Pan Roast
Oyster Po' Boys
Steamed Blue Crabs with Black Ginger Dipping Sauce
5
The Hungry Luddite
EPISODE 5
No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world’s culinary history. We’ll meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained.
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RECIPES
Plum Butter
Romaine with Garlic Anchovy Vinaigrette
Summer Squash Bread and Butter Pickles
WATCH THIS EPISODE | Download this episode from iTunes
RECIPES
Plum Butter
Romaine with Garlic Anchovy Vinaigrette
Summer Squash Bread and Butter Pickles
- Keywords
- diary of a foodie
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