EPISODE 9: Susie’s Epic Fail, Sous Vide at Home, Learn to Cook Indian / A Malaysian Fish Curry & a Persian Dinner
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Lucky Peach Presents Power Vegetables! Turbocharged Recipes fro Vegetables with Guts, by Peter Meehan (10 Speed)
Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals, by Lisa Fetterman (10 Speed)
The Indian Cooking Course, by Monisha Baradwaj (Kyle Books)
What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook by the Editors of America’s Test Kitchen (America’s Test Kitchen)
30 Ingredients, by Sally Clarke (Frances Lincoln)
Market Math: 50 Ingredients x 4 Recipes = 200 Simple, Creative Dishes, by the editors of Food + Wine (Harmony Books)
This Week’s Recipe Tests!
Fuchsia Dunlop is a cook and food-writer specializing in Chinese cuisine. She is the author of Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China), the award-winning Every Grain of Rice: Simple Chinese Home Cooking; Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture; and two other critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).
Episode 9 Music
“Earth and Stone,” by Kevin Hartnell.
“Zanzibar,” by Kevin MacLeod
“Haratanaya Sree,” by Veena Kinhal
“Hackbeat,” by Kevin MacLeod
The Level Teaspoon’s theme music:
Não me touques, performed by The Bees Knees International Café Orchestra