>>Pépin: I’M ALWAYS LOOKING FOR A SMALL HORS D’OEUVRE TO SERVE WITH APERITIF. THIS IS A GREAT ONE, AND IT’S EASY. WITH A VEGETABLE PEELER, YOU COULD STRIP A ZUCCHINI, A LITTLE BIT OF A OKED SALMON– I HAVE SMOKED SALMON AT MY SUPERMARKET–A LITTLE BIT OF CREAM CHEESE IN THE CENTER– YOU SPREAD IT HERE AND THERE– AND THEN YOU ROLL IT INTO A TIGHT ROLL THIS WAY. YOU CAN SERVE IT THIS WAY BUT IT’S EVEN BETTER IF YOU CUT IT IN HALF, MORE IMPRESSIVE THIS WAY, AND PUT IT RIGHT ON OF THYME IN THE CENTER.E SPRIG LOOK CAN BE DECEIVING. THIS IS REALLY A 20-MINUTE RECIPE. I AM JACQUES PEPIN, AND THIS IS FAST FOOD MY WAY. [playful instrumental music] ♪ ♪ HAPPY COOKING.>>female announcer: PRODUCTION FUNDING FOR THIS SERIES HAS BEEN BROUGHT TO YOU BY:>>male announcer: CUISINART, WITH THE NEXT GENERATION OF FOOD PROCESSORS. FROM BREAD DOUGH TO PIZZA TO STIR-FRIES, WE DO THE WORK TO SAVE YOU TIME. CUISINART: THE NEXT GENERATION.>>female announcer: AND BY SCHARFFEN BERGER, MAKERS OF FINE ARTISAN DARK CHOCOLATES. RECIPES AVAILABLE AT: AND BY SPECTRUM ORGANICS, A PURVEYOR OF FINE CULINARY OILS AND CONDIMENTS. SPECTRUM: THE TASTE OF GOODNESS. AND BY OXO GOOD GRIPS, MAKERS OF KITCHEN TOOLS THAT MAKE EVERYDAY LIVING EASIER.>>Pépin: I HAVE A VERY LIGHT, LUSCIOUS, AND ECLECTIC MENU TODAY FOR YOU, A MEAL WHICH– WHERE LESS, IN A SENSE, IS RE, AND ALL THE FLAVOR ARE SHINING THROUGH. WE’RE GOING TO START WITH A RIGATONI WITH LETTUCE AND EGGPLANT, ANCHOVY FILLET, GARLIC, THEN A STEAMED BASKET OF FISH AND SHELLFISH, VERY LEAN AND BEAUTIFULLY FRESH, WITH TWO DIFFERENT TYPE OF SAUCE, AND PAN-FRIED ENDIVE IN A JULIENNE, AND FINALLY SOME ROASTED FIG AND BLUEBERRY FOR DESSERT. WELL, THE FIRST THINGS IS TO START WITH THE EGGPLANT. SOMETIME I PEEL THE EGGPLANT, SOMETIME I DON’T, BUT IN THAT CASE I THINK I WILL PEEL THE EGGPLANT. THIS IS A MALE EGGPLANT, AND THE MALE EGGPLANT, WHICH HAS A LONG LINE HERE RATHER THAN A DOT, IT SAYS TO HAVE MUCH LESS SEED THAN THE FEMALE EGGPLANT SO I TEND TO PREFER THAT ONE. SO WE’RE GOING TO PEEL IT HERE WITH A LARGE VEGETABLE PEELER. I OFTEN ALSO USE THOSE EITHER JAPANESE OR CHINESE EGGPLANT, A THIN ONE, LONG ONE. AND SOMETIME, AS I SAY, I DON’T PEEL THEM, AND I CUT THEM IN THIN SLICE AGAIN AND PUT THEM IN THE OVEN IN THE SAME WAY. SO THIS IS CUT IN ABOUT GOOD INCH THING–YOU SEE? THIS ONE IS PRETTY GOOD WITH THE SEED HERE. MUST BE A MALE. AND THIS WAY ACROSS. YOU KNOW, WHEN YOU COOK THIS DIRECTLY INTO A SKILLET WITH THE L, THIS CAN ABSORB, LIKE, 1 1/2 CUP OF OIL. SO THAT’S WHY I DO IT IN THE OVEN. IT’S A BIT LEANER WITH LESS OIL. SO WE’RE GOING TO PUT THAT IN THERE. I HAVE ABOUT FOUR, FIVE CUP HERE. AND IT WILL COOK IN ABOUT THE SAME AMOUNT OF TIME THAN THE PASTA COOK. I WANT IT IN THE OVEN, YOU KNOW, A GOOD 400-DEGREE OVEN, FOR, LIKE, A GOOD 14, 15 MINUTE, YOU KNOW? I’M GOING TO PUT SOME SALT ON IT, A BIT OF SALT, AND A TRICKLING OF A GOOD OLIVE OIL. THERE…WE GO. THAT’S IT. WELL, THAT WILL GO INTO MY OVEN FOR, LIKE, 14, 15 MINUTE. OKAY. GOOD. NOW CLEANING UP. ALWAYS CLEANING UP. LIKE MY WIFE TOLD ME, I WAS WELL TRAINED. WELL, I THINK I CAN START ON THE PASTA NOW, BECAUSE IT WILL TAKE THAT AMOUNT OF TIME BEFORE MY EGGPLANT IS FINISHED. THIS IS A RIGATONI. AND HAVE 3/4 POUND HERE, AND THE WATER IS BOILING. LET’S CHECK IF THE WATER HAS SALT. THE WATER IS SALTED, WHICH IS GOOD. NOW I DON’T NEED THE LID ANYMORE. AND I CAN START THE REST OF THE SAUCE. NOW THE REST OF THE SAUCE IS GOING TO BE MADE OF A LOT OF GARLIC, ANCHOVIES FILLET, PEPPER FLAKE, AND LETTUCE. NOW, I CAN USE ANY TYPE OF LETTUCE. I COOK A LOT OF LETTUCE, ESPECIALLY WHEN I HAVE IN MY GARDEN, SOMETIMES ALL THE GREEN OF THE LETTUCE I COOK. THIS HAPPENS TO BE ESCAROLE, A BIT TOUGHER TOO, SLIGHT BIT OF TASTE TO I I LIKE THAT TYPE OF LETTUCE VERY MUCH. WELL, I LIKE ALL LETTUCE. SO HERE WE ARE. OLIVE OIL. YOU CAN BE GENEROUS WITH YOUR OLIVE OIL, ‘CAUSE IT’S GOING TO FLAVOR THE PASTA, AND THE GARLIC, IN THAT CASE, IS GOING TO BE SLICE. VERY OFTEN, I CRUSH IT, BUT IN THAT CASE HERE, WE’RE GOING TO SLICE IT. I HAVE A CONSIDERABLE AMOUNT OF GARLIC HERE, WHICH IS GOING TO FRY. THE PEPPER FLAKE–IT’S A BIT UP TO YOU, YOU KNOW, BUT I’LL PUT THAT MH. I’M GOING TO USE THE OIL OF THE ANCHOVIES AS WELL, LATER ON. I JUST WANT TO BROWN THIS A LITTLE BIT. OKAY. THE LETTUCE–NOW, THE LETTUCE– VERY COARSE. YOU SEE VERY OFTEN I BUY LETTUCE IN THE MARKET, AND OFTEN I SERVE MORE OF THE CENTER PART OF IT, WHICH IS WHITER AND MORE TENDER, BUT ALL THE GREEN ONE THERE, I DO A SOUP WITH IT OR PASTA OR THING LIKE THIS. NOW IN THAT CASE, I DON’T WANT TO BURN THE GARLIC. I’LL PUT THIS IN THERE– AND THEN I TWIST–I TURN IT AROUND LIKE THIS. SAUTE IT. YOU CAN DO IT WITH A PINCHER SO THAT YOUR GARLIC IS KIND OF ON TOP SO IT DOESN’T BURN UNDERNEATH, YOU KNOW? SO HERE IT IS. YOU’RE GOING TO ADD THE EGGPLANT TO THAT LATER ON. SO LET’S SEE. THE OIL FROM THE ANCHOVIES– I HAVE ABOUT 1 1/2 CUP– 1 1/2 CAN, RATHER–OF ANCHOVIES HERE, WHICH IS ABOUT 3, 3 1/2 OUNCES ANCHOVIES FILLET. OKAY. NOW, YOU CUT THAT INTO SMALL PIECE. NOW, THE ANCHOVIES WILL HAVE A TENDENCY ANYWAY TO MELT. IT’S GOINGO MELT WITH THE OIL, AND YOU DON’T REALLY SEE THE PIECES OF ANCHOVY BY THE TIME IT’S FINISHED COOKING. SO YOU CAN SEE THAT THAT TYPE OF SAUCE, OR GARNISH, IS QUITE ASSERTIVE, BECAUSE I HAVE ANCHOVY AND A LOT OF GARLIC. I HAVE THE PEPPER FLAKE THERE. SO THAT’S GOING TO FLAVOR NOT ONLY THE PASTA BUT THE EGGPLANT AS WELL. OKAY. THIS–I’LL PUT A LID ON TOP OF THIS, AND ERE IS ENOUGH MOISTURE HERE. SO THAT IS GOING TO MELT DOWN. I’M GOING TO LOWER THE HEAT FOR THIS, AND THAT’S FINE. MY PASTA IS DOING FINE TOO. GOOD. AND NOW I’M GOING TO WORK ON THE DESSERT. IT’S A BIT OF A DIFFERENT TYPE OF DESSERT. I LIKE TO WORK WITH FIG, ESPECIALLY DRY FIG. SOME PEOPLE, LIKE MY FRIEND JEAN CLAUDE, LOVES FIG, THE FRESH ONE. I DO TOO, BUT I ACTUALLY– I THINK I LIKE THE DRY FIG EVEN BETTER THAN THE FRESH ONE. SO THERE WE HAVE A COUPLE OF TABLESPOONS OF BUTTER IN THERE, AND WHAT I WANT TO DO IS TO ACTUALLY CUT THOSE FIG. YOU COULD USE THE BLACK MISSION FIG AS WELL, YOU KNOW, BUT– THOSE ARE NICE. AND WHAT YOU PUT–YOU PUT HALF A WALNUT, AND YOU EMBED IT DIRECTLY INTO THE FLESH HERE, YOU KNOW? SO THE SAUCE THAT I HAVE–THAT I’M MAKING HERE IS DONE WITH SOME BUTTER. AND I’M GOING TO PUT SOME HONEY IN THERE, ABOU1/3 CUP OF HONEY. I COULD ACTUALLY POUR IT IN IT, BUT I LIKE TO USE THAT THING HERE. THAT SHOULD BE ABOUT 1/3 CUP. AND WHITE WINE. NOW, I HAVE GEWUERZTRAMINER HERE, WHICH IS NOT–ICH IS A VERY SPICYDELICATE WINE. SO ABOUT 1/2 CUP. MAKE A SAUCE OUT OF THIS. AND WE PUT THE FIG IN IT. GOING TO SOFTEN THEM. AND THAT COOK PRETTY FAST. I MEAN, THREE, FOUR MINUTE. THE JUICE WILL BE REDUCED, AND WE’LL HAVE A SAUCE. OKAY. THE LASTNE IS FOR THE CHEF. COVER IT. AND WITH THE FIG HERE, LOVE TO SERVE A MADEIRA. AND THE MALMSEY–THE VERY, VERY SWEET ONE THAT YOU HAVE WITH DESSERT, VERY CHOCOLATY. LET’S SEE, THIS IS COOKING, AND IT’S REDUCING NOW. THE SAUCE WITH THE HONEY WILL GET THICKER, YOU KNOW, AS IT COOL OFF. AND I’M GOING TASTE IT. WE CAN MIX WITH BUTTER AND HONEY AND A BIT OF WHITE WINE. MMM, THAT’S GOOD. OF COURSE YOU WA TO COOL THAT OFF. I MEAN, COOL THAT OFF. I LIKE TO SERVE IT AT ROOM TEMPERATURE. I WOULDN’T SERVE IT ICE COLD, BUT CERTAINLY AT ROOM TEMPERATURE. SO LET’S SEE THAT. THIS IS A NICE LITTLE DESSERT. HERE IS THIS. AND YOU CAN SERVE, WELL, ABOUT FOURR FIVE. YOU KNOW, IT’S INTERESTING, BECAUSE WHEN YOU LOOK AT IT CLOSE UP LIKE THIS, YOU THINK, ACTUALLY, THEN THE NUTS IS IN THE SHELL, YOU KNOW, THE SHELL OF THE NUT ITSELF, WHEN IN FACT, OF COURSE, IT IS THE HALF– THE HALF FIG, YOU KNOW? BUT IT LOOK A LITTLE BIT– SO THIS, AS I SAY, WILL THICKEN AS IT COOL OFF AND WHAT WE ARE GOING TO SVE THAT WE CAN PILE UP SOMERRY. CERTAINLY IN THE CENTER WITH SOME BLUEBERRY HERE AND A COUPLE OF BLUEBERRY ON THE OUTSIDE. A VERY SIMPLE DESSERT, DELICIOUS WITH A GLASS OF MADEIRA. NOW LET ME CHECK. THIS IS READY, SO I’M GOING TO SHUT IT OFF. OKAY, I THINK THE PASTA IS COOKED NOW. I’M GOING TO DRAIN IT OUT RIGHT IN THERE. I MAY USE A LITTLE BIT OF THE PASTA WATER, AND I’M GOING TO CHECK ON THE EGGPLANT. OKAY. IT’S FINE, AS YOU SEE. WITH EGGPLANT–AND THE EGGPLANT WILL HAVE A TENDENCY TO STICK, YOU KNOW, SO IT’S REALLY NICE ON THOSE SILICONE TYPE OF LINER, YOU KNOW? NOTHING STICK TO IT, SO IT’S GREAT. HERE IT GOES IN THERE. I’M GOING TO NEED A LITTLE BIT OF THE PASTA WATER, SO I ING TO PUT IT THIS WAY. I ALWAYS USE, OH, PROBABLY AT LEAST 1/2 CUP OF THE PASTA– SO HERE IS THE REST OF IT. I THINK IT’D BE BETTER TO USE THAT…TO TOSS IT AROUND. OKAY. HERE, ALL OF THE GOOD STUFF ON TOP HERE. MMM, LOOKS GOOD. I’M GOING TO PUT SOME CHEESE IN THERE AND MAYBE AN EXTRA CHEESE ON TOP. AND A GRATER CAN DO DIRECTLYERE, ON TOP OF YOUR PASTA. I’LL PUT SOME INSIDE AND A LITTLE MORE ON TOP. THIS IS A NICE ONE BECAUSE THIS ONE DOES LITTLE FLAKE. ONE OR THE OTHER; IT DOESN’T REALLY MATTER, BUT– REMEMBER I HAVEN’T REALLY PUT ANY SALT IN THERE BECAUSE OF THE ANCHOVIES. I’M GOING TO TASTE IT. MMM, THAT’S FINE. THERE IS ENOUGH SALT, AND OF COURSE, IN THE PEPPER, I PUT THE PEPPER FLAKES, SO IT’S FINE. OKAY, HERE WE ARE, BIG BOWL OF PASTA. ALL RIT. THIS LOOKS GREAT…ANDOT. ADD A BIT MORE CHEESE ON TOP. YOU SEE IT MT AS IT TOUCH IT, WHICH IS BEAUTIFUL, AND MAYBE A LITTLE BIT OF EXTRA VIRGIN OLIVE OIL ON TOP. IT NEVER HURT, YOU KNOW? THAT’S IT, OKAY. HERE IS THE RIGATONI WITH THLETTUCE IN THERE. WE HAD ANCHOVY FILLET, AND WE HAVE THE EGGPLANT AND PEPPER FLAKE AND A LOT OF GARLIC. OKAY, AND NOW ANOTHER VEGETABLE DISH, WHICH I COULD ACTUALLY USE WITH THE PASTA, ARE ENDIVE– BELGIAN ENDIVE, WHICH I LOVE TO COOK, AND I COOK IT IN MANY DIERENT WAY. THOSE ARE JUST GOING TO BE JULIENNE AND SAUTE, AND THEY ARE GREAT TO SERVE ALSO WITH THE PASTA; EVEN MIXED INTO THE PASTA, THEY ARE FINE. SO WHAT I DO THERE, I JUST SLICE THEM INTO THIN SLICE WITH THE ROOT ATTACHED, YOU KNOW? I WANT TO CUT THEM THIN. PIECE OF BUTTER TO SAUTE THEM. I THINK I’LL PUT A LITTLE BIT OF A GOOD OLIVE OIL ON TOP. AND THOSE ENDIVE, YOU KNOW, CALL BELGIAN ENDIVE, VERY OFTEN, BUT WHEN YOU ARE IN BELGIUM, THOSE ARE CALLED CHICON, LIKE CHICORY, YOU KNOW, THE BELGIUM CALL THEM. AND ON THE OTHER END, WHAT WE CALL CHICORY HERE, YOU KNOW, WHICH IS A SALAD, LIKE THE SALAD THAT I USED BEFORE IN THE PASTA, IN BELGIUM, THIS IS CALLED ENDIVE. SO IT’S A BIT CONFUSING. BUT THIS IS ACTUALLY THE ROOT. THE ROOT OF THE CHICORY, WHICH BITTER, WHICH IS PLANT IN THE CELLAR, IN THE DARK, IN SAND, COVERED, SO THERE IS NO– THERE IS ABSOLUTELY NO PHOTOSYNTHESIS COMING FROM THE SUN. AND THIS COMES OUT OF THE GROUND JUST BEAUTIFULLY WHITE LIKE THIS. THERE IS SOME LIQUID, WHICH WILL COME OUT OF YOUR ENDIVE, SO AS IS HERE, I’M PUTTING SOME SALT ON TOP AND A GOOD DASH OF SUGAR, YOU KNOW, WHICH WILL HELP NOT ONLY THE CARAMELIZATION, BUT IT STAND OUT WITH THE ENDIVE TO PUT A DASH OF SUGAR TCOUNTERACT, YOU KNOW, THE BITTER TASTEF THE ENDIVE. SO HERE, THEY WILL GET WILTED AFTER I COVER THEM. GOOD. I’M GOING TO LOWER THE HEAT A LITTLE BIT. AND NOW A VERY SIMPLE, VERY ELEGANT TYPE OF A SHELLFISH DISH. I HAVE HERE BEAUTIFUL COD. YOU CAN USE SCROD, COD, ANY TYPE OF FILLET. I HAVE THOSE LARGE SEA SCALLOP. I HAVE THE SHRIMP WITH THE SHELL ON, BUT THE SHELL SHOULD BE OFF, SO THIS IS THE WAY YOU REMOVE IT, BACK AND FORTH, AND IN THAT PARTICULAR CASE, WE CAN LEAVE THE TAIL. SO I’M GOING TO USE THOSE CHINESE BAMBOO STEAMER AND USING A LITTLE BIT OF THAT SEAWEED. I USE THAT WHEN I DO CLAMBAKE IN CONNECTICUT. THIS IS A SPECIFIC SEAWEED, WHICH I ALWAYS FORGET THE NAME, SO I FORGET IT AGAIN, BUT, I MEAN, YOU CAN REALLY COOK NICELY. THIS IS CONSIDERED THE BEST WHEN YOU DO CLAMBAKE, BECAUSE IF YOU LOOK AT IT VERY CLOSELY HERE, YOU HAVE THOSE BUBBLE HERE, AND THOSE BUBBLE ARE SOFT, AND THEY ARE FULL OF WATER. I MEAN, THE WATER SPURT OUT WHEN YOU DO THAT. AND THIS RELEASE MOISTURE, YOU KNOW, WHEN YOU DO YOUR CLAMBAKE OR COOK SOMETHING AS I’M DOING HERE. SO WE LINE UP FOUR BASKET WITH THIS. WE CAN SMELL THE SEA THERE– RIGHT THERE, YOU KNOW? AND ON TOP OF THIS WE ARE PUTTING ONE PIECE OF FISH FOR EACH. WHOOP–HERE. A COUPLE OF SCALLOP, TWO SCALLOPS, SO THIS WOULD BE, OF COURSE, BE A MAIN COURSE– A COUPLE OF SHRIMP. HERE WE ARE. WE’LL STICK THIS IN THE SEAWEED AS WELL, LIKE TWO, THREE– THREE, FOUR MUSSELS PER PERSON. ANOTHER PIECE, AND THAT’S IT. NOW, WE DON’T PUT ANY SALT OR ANYTHING ON IT. I’M GOING TOUT THAT DIRECTLY THISAY AND STEAM IT, WIT OF COUR, THE LID ON, DIRECTLY IN THE POT OF WATER. AND THAT WILL TAKE ABOUT SEV, EIGHT MINUTE. SO I’M GOING TO DO A COUPLE OF DIFFERENT SAUCES WITH THAT. SO OLIVE OIL AND ANOTHER ONE WITH BUTTER, BOTH OF THEM WITH LEMON, A LITTLE BIT OF THE RIND EVEN TO PUT IN IT. SO I’LL USE THAT PLANE HERE. AND YOU CAN SEE, THAT REALLY GIVE YOU LOT OF THIS. SO I PUT A LITTLE BIT IN THE BUTTER, A LITTLE BIT HERE FOR THE OIL. LET ME CHECK ON THIS. WE CAN SEE THAT THE ENDIVE ARE BEING CARAMELIZED NOW. YOU CAN SEE THE BOTTOM PART OF IT, ESPECIALLY WITH THE DASH OF SUGAR. SO THAT’S GREAT. NOW I WILL LEAVE IT OPEN LIKE THAT TO CARAMELIZE THEM A LITTLE MORE. SO LEMON JUICE IN THERE AND THE MELTED BUTTER. I GOOD 1, 1 1/2, 2 TABLESPOON OF LEMON JUICE. I HAVE ABOUT 2, 3 TABLESPOON OF BUTTER THERE, A GOOD DASH OF SALT–THIS IS, OF COURSE, UNSALTED BUTTER–A GOOD SH OF CRACKED PEPPER. YOU WANT TO EMULFY IT TOGETHER. KEEP IT THERE. IT’S A BIT WARM. AND I’M GOING TO DO THE SAME THING WITH, THEN, THE OLIVE OIL, AN EMULSION OF OLIVE OIL. AND WHEN Y HAVE A GREAT QUALITY ALSO IN THE OIL, YOU WILL SEE THAT THE EMULSION, ESPECIALLY IF THE OIL IS UNFILTERED, IT WILL BIND TOGETHER. OKAY. I SHOULD HAVE A TABLESPOON– A GOOD TABLESPOON OF EACOF THE SAUCE PER PERSON. IN ADDITION TO THIS, A LITTLE BIT OF CHIVE. I’M GONNA ADD MY CHIVE HERE. THERE WE ARE. NICE TASTE. A GREAT WAY OF DOING ENDIVE, A LITTLE DIFFERENT, BUT GREAT. OKAY, HERE IS MY– AND I THINK THE BASKET ARE READY NOW. HERE IS THE BUTTER SAUCE. YOU BRING THAT HERE. YEAH, THAT’S IT. YOU CAN SEE IT’S HAPPENED AND ALL THAT, BEAUTIFUL. SO YOU WOULD WANT TO SERVE THAT DIRECTLY IN THERE, MAYBE WITH THE THING ON THE SIDE. YOU CAN PUT PROBABLY A LITTLE BIT–I PROBABLY WOULD HAVE THE OLIVE OIL SAUCE ON TOP AND A LITTLE BITIKE THIS. AND THE FLEUR DE SEL HERE. REMEMBER WE DIDN’T PUT ANYTHING THERE, SO THAT WOULD BE RIGHT THERE WITH THE SAUCE. THIS IS THE OIL. THIS IS THE BUTTER. AND THIS IS THE FLEUR DE SEL THAT WE HAVE THERE. AND THIS IS IT, YOU KNOW, A VERY SIMPLE, STRAIGHTFORWARD– BUT THE QUALITY OF THE FISH IS ABSOLUTELY IMPERATIVE HERE. I THINK I’M GOING TO BRING MY ENDIVEITH THE PASTA, BECAUSE YOU CAN EAT IT ON THE SIDE AS WELL, BUT YOU CAN REALLY ACTUALLY MIX IT. THERE IS ALREADY ANOTHER TYPE OF ENDIVE IN IT, WHICH WE CALL, YOU KNOW, THE ESCAROLE. SO HERE IT IS, A FLAVORFUL, VERY SIMPLE MEAL. YOU DO HAVE TO REMEMBER THE MPLE PLEASURE OF THE TABLE. THAT WHAT MAKE LIFE SO GREAT. HAPPY COOKING.>>announcer: VISIT OUR WEBSITE AT KQED.ORG/MOREFASTFOODMYWAY TO LEARN MORE ABOUT JACQUES PEPIN. YOU CAN WATCH SHOWS ONLINE, VIEW EXTRA CLIPS OF JACQUES IN THE KITCHEN, PRINT SELECTED RECIPES FROM THE SERIES, AND MEET SOME OF THE PEOPLE BEHIND THE SCENES. CALL: OR LOG ON TO CHANNEL9STORE.COM TO ORDER THE BOOK WITH OVER 100 RECIPES AND COLOR PHOTOGRAPHS FOR $32 PLUS SHIPPING. OR TO ORDER THE COMPTE SERIES OF ALL6 SHOWS ON DVD FOR $39.99 PLUS SHIPPING. PRODUCTION FUNDING FOR THIS SERIES HAS BEEN BROUGHT TO YOU BY:>>male announcer: CUISINART, WITH THE NEXT GENERATION OF FOOD PROCESSORS. FROM BREAD DOUGH TO PIZZA TO STIR-FRIES, WE DO THE WORK TO SAVE YOU TIME. CUISINART: THE NEXT GENERATION.>>female announcer: AND BY SCHARFFEN BERGER, MAKERS OF FINE ARTISAN DARK CHOCOLATES. RECIPES AVAILABLE AT: AND BY SPECTRUM ORGANICS, A PURVEYOR OF FINE CULINARY OILS AND CONDIMENTS. SPECTRUM: THE TASTE OF GOODNESS. AND BY OXO GOOD GRIPS, MAKERS OF KITCHEN TOOLS THAT MAKE EVERYDAY LIVING EASIER. Captioning byCaptionMax www.captionmax.com>>male announcer: A KQED TELEVISION PRODUCTION.