For Release: April 2 , 2007
In his new series, author and New York Times columnist Mark Bittman travels throughout the United States and Europe in search of the world ' s best food. The opinionated, irreverent and sometimes curmudgeonly Bittman learns about humane and sustainable beef production in California, feasts on paella prepared over a wood fire in Spain and enjoys a Korean burrito with one of New York ' s hottest young chefs.The Best Recipes in the World also features renowned chefs, including Mario Batali, Gary Danko and Fergus Henderson. The program airs Saturdays, beginning April 21 at 4:30/3:30 p.m. CT on KET2.
The premiere episode, " Rice w ith Things , " boasts fast boats, slow food and a recipe for leftovers from one of America ' s top chefs. Bittman begins his exploration into all things rice at the epicenter of paella: in the fields, markets and restaurants of Valencia, Spain. There, he dines at La Pepica, a restaurant famous for seafood paellas; browses in El Mercado Central, Valencia ' s art nouveau market; visits La Albufera, Spain ' s rice-growing region and even previews the 2007 America ' s Cup race. Back in the U.S., chef Mario Batali gives Bittman a lesson in making risotto with asparagus then chef Gary Danko supplies a decidedly California version of the starch.
The Best Recipes in the World With Mark Bittman of the New York Times is produced by frappé inc . More information about KET programming and education services, as well as how to support KET, can be found at www.ket.org.