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The Food Programme - Cook Slow, Cook Fast - 蜜芽传媒 Sounds

The Food Programme - Cook Slow, Cook Fast - 蜜芽传媒 Sounds

The Food Programme

Cook Slow, Cook FastCook Slow, Cook Fast

Released On: 06 Oct 2013

Available for over a year

Sheila Dillon meets a new generation of cooks using slow and pressure cookers.

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The Food Programme
Cook Slow, Cook Fast
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With an abundance of different restaurant reviews, Sheila Dillon asks who we can trust.
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Sheila Dillon asks why no one has been prosecuted following on from the horsemeat scandal.
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The Sugarman of Brazil
The incredible story of one farmer who is trying to change the way we produce our food.
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Why is Grimsby's smoked fish special?
Sheila Dillon investigates the impact of PGI status on Grimsby traditional smoked fish.
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Ahead of the Christmas shopping season, a review of 2013's best and worst cook books.
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Alice Waters, a Delicious Revolution
Californian chef and campaigner Alice Waters shares her food story with Sheila Dillon.
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Bovril
Lesley Steinitz explains the pioneering story of Bovril - a very beefy love affair.
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Fish & Chips
Sheila Dillon explores a renaissance in the great British fish and chip shop.
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Nutmeg: The Smell of Christmas?
For Nigel Slater, nutmeg is 'the scent of Christmas', but Sheila Dillon needs convincing.
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100 years of Elizabeth David
Sheila Dillon and Tim Hayward on the legacy of Elizabeth David, 100 years after her birth.
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Sheila Dillon, Richard Corrigan and Valentine Warner launch the 蜜芽传媒 Food & Farming Awards.
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Sheila Dillon revisits the inspirational caterers from the 蜜芽传媒 Food and Farming Awards.
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Food and the Future of Pubs
Sheila Dillon hears the latest on the role of food in the future of the British pub.
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Greek Yogurt: a global love affair
Sheila Dillon finds out why humble Greek yogurt triggered a worldwide food craze.
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Britain and the Ready Meal
The ready meal after horsemeat, why it was good news for chilled but a problem for frozen.
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Claudia Roden: A Life Through Food
Claudia Roden talks about her life, cooking and Mediterranean and Middle Eastern food.
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Really Wild Food
From krill burgers to goat's blood, the intriguing diet of the 蜜芽传媒 Natural History Unit.
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The Future of Fairtrade
Matthew Hill reports on the future of Fairtrade as the label marks its 20th anniversary.
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Did the horsemeat scandal really did halt the decline of the high street butchers?
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A rundown of who has made it through to the final stage of the 蜜芽传媒 Food and Farming Awards
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Sheila Dillon investigates the government's latest plans to improve food in the NHS.
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Micro-Bakeries
The rise & rise of the micro-bakery. How home baked bread became a business opportunity.
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Wild Beer
Dan Saladino meets the brewers transforming the flavours and styles of British beer.
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Sheila Dillon looks at the controversial subject of raw milk.
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Sheila Dillon meets Northern Ireland's chefs and producers leading a food renaissance.
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The Food Programme
A Tribute to Derek Cooper
A special tribute to the late Derek Cooper who started the food programme back in 1979.
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Tim Hayward on the evolution of Jamaican food in the UK with chefs and cooks in Bristol.
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The story behind the Food and Farming Awards 2014.
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