This week, we’re all about discovering the secret of cooking—and exploring an iconic French Dish. First, Award-winning food historian Bee Wilson talks to us about her latest book, The Secret of Cooking: Recipes for an Easier Life in the Kitchen. She talks about how to find the joy in cooking with real-world advice, from embracing your favorite kitchen tool to considering cooking as a remedy. She left us with her recipe for <a href="https://www.splendidtable.org/story/2023/12/08/magic-pasta-with-mushrooms-garlic-cream-and-wine" class="default">Magic Pasta with Mushrooms, Garlic Cream, and Wine</a>. Then, food writer Sylvie Bigar takes us through an amazing culinary journey, exploring the history and culture of cassoulet and why she became so obsessed with the iconic French dish. Her book is Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, and she left us with her recipe for <a href="https://www.splendidtable.org/story/2023/12/08/gateway-cassoulet" class="default">Gateway Cassoulet</a>. Broadcast dates for this episode: <ul> <li>December 8, 2023 (originally aired)</li> <li>December 13, 2024 (rebroadcast)</li> </ul> <hr> Celebrate kitchen companionship <a href="https://support.americanpublicmedia.org/ST-POD" class="default">with a gift to The Splendid Table today.</a>

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793: The Secret of Cooking with Bee Wilson and Cassoulet Confessions with Sylvie Bigar

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

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