[Sca-cooks] Foodie News, inc. sous vide
johnnae at mac.com
Tue May 29 15:18:13 PDT 2012
Two items that be of interest here:
Tony Bourdain is headed to CNN and leaving the Travel Channel.
"It's official: Anthony Bourdain is leaving the Travel Channel behind and is headed to CNN. It's the end of No Reservations, the Emmy award-winning series that has run for eight seasons (the premiere was July 25, 2005). Bourdain tweeted that the production company Zero Point Zero will come along for the ride: "Moving with same ZPZ crew over to CNN to do another world travel show. Congo? Libya? Finally?"
It was confirmed from ZPZ that the current season of No Reservations on Travel Channel will be its last; currently the second season of The Layover is in production and will air on the Travel Channel. Reached for comment, Bourdain tells Eater: "Same production team, same amazing crew, same me--but the world just got a whole lot bigger."
According to a press release from CNN, the yet unnamed show will premiere in early 2013 and is "[s]lated to air domestically on Sundays in prime time." The new show will "be shot on location and examine cultures from around the world through their food and dining and travel rituals." Bourdain also will "offer commentary on other CNN programs and platforms, domestically and internationally, providing insights into current events and debates around food and health and other cultural conversations." CNN is scrambling: With April 2012 ratings the lowest in years, the network is trying a more international approach to news."
Then in cookbook news:
Modernist Cuisine at Home will be released October 8. This is a new cookbook by the team that created the 6 volume Modernist Cuisine.
"The book's 456 pages will provide home cooks with the same scientific approach to cooking the massive, 6-colume Modernist Cuisine did last year, and includes 400 new recipes. Nathan Myhrvold and Maxime Bilet are listed as authors." the book will address "how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven."
So Sous vide anyone?
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