>>HOST:
>>HOST: HEY, I TOLD YOU THIS IS STAR-STUDDED
EVENT, YOU KNOW HER, YOU
LOVE HER THREE DECADES L
OF COOKING? YOU KNOW
SHOW SARA MOULTON, YOU
KNOW HER KNOWLEDGE FROM
PBS I'M A GOOD MORNING
AMERICA, GOURMET
AMERICA, GOURMET MAGAZINE, THE FOOD ON TH
AMERICA, GOURMET MAGAZINE, THE FOOD ON THE
FOOD NETWORK. SHE'LL
GIVE YOU KNOWLEDGE THE
GREATEST COOKBOOK OF ALL
TIME, IS NOT JUST GREAT
RECIPES WAS ALWAYS AND
VIRUS. IS A WEALTH OF
INFORMATION. CHEF SARA
MOULTON ACTUALLY SHARES
TECHNIQUES, TO MAKE ALL
OF YOUR WEEKNIGHT MEALS,
EASIER. PLUS DELICIOUS
RECIPES, SARA MOULTON
WILL GET THINGS STARTED,
THIS CHEF SARA MOULTON'S
FINAL AND ONLY SHOW. I
LOVE FOR YOU TO SEE THE
LIMITED QUANTITY, WE
EXPECT THIS WILL SELL EX
OUT IN 10 MIN. OR LESS.
THERE ARE FEWER THAN
1000, I ORDER THIS 1000,
BEFORE I GOT ON THE AIR.
BOGO RIGHT WORD, CHEF
SCRIBE WHAT WE ARE DOING
FIRST.
FIRST.
FIRST. >>GUEST: THIS THE HOME
TEACHING MANUAL, LOTS OF
TIPS AND TRICKS OVER 200
RECIPES, 200 PHOTOS, THE
FIRST AM DOING AS I FIRS
COULD TO STAKES, I COULD
SEASON ONE BEFORE I SEAS
COULD THINK, I SEASON CO
ONE AFTERWARDS. I LET
THEM COOL FOR HALF A
SECOND SAY DON'T BURN
YOUR MOUTH, AND THEN I
LEFT TO TASTE ONE,
FACEBOOK THEM, TINY FACE
TASTE AND TELL ME IF THE
INTEL DIFFERENCE. THE
FIRST FISH I WANT TO
SHOW, AS THIS THEY GOES
INTO A STEAK SALAD. SSX
INTO A STEAK SALAD.
THAT'S HOW THIS VICE
CHAIR POTATOES-- CHERRY
TOMATOES SO THIS IS THE
FINISH, I HAVE A CHAPTER
ON SUSAN SALAD FOR
SUPPER. THIS IS WHAT IS
GOING ON HERE. A FEW
CASES STEAK ON THE LEFT,
THE SAY, RIGHT, THIS ONE
IS SEASON AHEAD OF TIME.
I WILL STACK THE DECK
HERE, YOU REALLY DEEPLY
SEASON THE STATE. WHEN
HE PUT ON THE
SALT-AND-PEPPER
SALT-AND-PEPPER AFTERWARDS, IF A SITE
STEAK WITH SALT AND
PEPPER ON TOP OF THE.
SEASON AHEAD OF TIME
REALLY MAKES A
DIFFERENCE! SEASONING
DIFFERENCE! SEASONING AFTERWARDS, YOU END UP
ADDING MORE
ADDING MORE SALT-AND-PEPPER.
SALT-AND-PEPPER. >>HOST: THAT FLAVORS
INCREDIBLE!
INCREDIBLE! >>GUEST: THE NEXT
TAILORED TO SHOW YOU, IS
A LITTLE TRICK, PIZZA
THOUGH, WHEN YOU WANT TO
CUT TOMATOES, AS THE
FIRST ONE, THE FIRST TAB
WAIT ONE SECOND. YOU
ENSURE THAT. ESPECIALLY
THE PIE DOUGH, THE PIZZA
DOUGH SO IN THERE
SOMEWHERE. I WANT TO
SHOW YOU LITTLE TRICK
ABOUT CUTTING UP
TOMATOES. YOU KNOW HOW
YOU WANT TO PUT HIM ON A
CUTTING BOARD AND YOU
JASON? IS THIS WHEN I
HEAR.
HEAR.
HEAR. >>HOST: THERE SEMI-PAGE
281. IT IS IN THE BOOK!
>>GUEST: DON'T WORRY
ABOUT IT, USE SCISSORS A
TO CHOP THE TOMATOES, TO
YOU PUT THEM IN THE PAN,
DECEMBER THEM DOWN, I
WANT TO MENTION THIS PAN
DECEMBER THEM DOWN, I WANT TO MENTION THIS PAN,
I'M HERE ALSO WAS
CHANTAL INDUCTION 21
STAINLESS STEEL PANS. S
WE ARE OFFERING A HSN WE
AND A REALLY NICE PRICE,
I MAKE IN A MARINARA
SAUCE, WE'LL COULD HEAR.
VISCOSE ON TOP OF MY
PIZZA DOUGH, THE PIZZA
OKAY GOOD AND TURN THE
PAGE. AT SHIPPING IS ON
WHATEVER!
WHATEVER!
WHATEVER! >>HOST: IS LAID OUT IN >
AN EASY-TO-FOLLOW FORMAT
>>HOST: IS LAID OUT IN > AN EASY-TO-FOLLOW FORMAT.
>>GUEST:
>>GUEST: HAVE YOU EVER ROLLED OUT PIZZA DOUGH?
YOU PUT THE FLOUR ON A
GOES LIKE THIS. THIS IS
BEEN ROLLED OUT WITH
OLIVE OIL, I LEARNED OLI
THIS FROM A SICILIAN
MAKEUP LADY, THINGS LIKE
THAT. AND THEN HE PUT
THE MARINARA SAUCE ON,
AND ALL THE TOPPINGS AND
THEY GO! YOU END UP THE
WITH A MUCH THINNER
CRUSTS, MUCH CRISPIER
(...)
(...)
(...) >>HOST: AND SARA >>HOST:
MOULTON, I THINK A LOT M
OF THINGS OUT HOME FOR
PEOPLE, IF THE PEOPLE, I
TECHNIQUES THAT TWEAK TE
THE THINGS WE ARGUE ON T
AN EVERYDAY BASIS AND
TAKEN TO A WHOLE NEW
LEVEL RIGHT? IS PERFECT
WHETHER YOU'RE AN
ASPIRING CHEF, OUR EURO
HAVE BEEN A CHEF FOR
YEARS. IT IS FOREVER YE
BY! WITH FEWER, THERE B
IS ONLY NOW 900 MANY,
THIS IS JUST SARA
MOULTON'S LAST AIRING, I
PURCHASED MY BEFORE SO,
BECAUSE, I LOVE TO COOK
BUT SARA MOULTON I BUT S
TALKED ABOUT THIS FOR TA
THE SHOW, IS THE
DIFFERENCE OF BUYING
SOMEONE EFFICIENT
SOMEONE EFFICIENT TEACHING AMANDA FISH.
>>HOST: IF YOU TAKE YOUR
KNIFE AND YOU SLICE
STRAIGHT DOWN. ALL THE
APPLE SLICES BALLPARK
LAND ON THE CUTTING LAND
BOARD GOT YOU TAKE YOUR
KNIFE AND SAID CUT DOWN
IN THE FRONT AND ON THE
BACK, AND LEAVE IT
ATTACHED IN THE BACK,
THEN, AND SEE HOW THEN,
THEY'RE NOT FALLING THEY
APART TO MARK THAT KEEPS
THEM ALTOGETHER, THAT'S
WHY IS RELEVANT WE ARE
MAKING THIS FRENCH APPLE
TART, I WILL GO RATHER
QUICKLY. WHEN ESPN, C
WAVE YOU. OUR THING
ABOUT THE ROCKETTES WHEN
I DO THIS, BECAUSE WE I
ALL WANT THEM TO HIT THE
SAME WAY BECAUSE THE
BOTTOM RIGHT? AND THEN
YOU CAN SEND THEM EASY Y
TO MARK ANTONY CAN SHAPE
THEM, WHY THAT IS
RELEVANT, I WILL SHOW
YOU, IS BECAUSE YOU CAN
PRODUCE, NOW MY FOOD
STYLIST TODAY TRACY
FOLLOW THIS FOLLOW THIS
INSTRUCTIONS, AND MADE
THIS! IS AN UNBEATABLE?
>>HOST: THE THING FOR A
LOT OF US OUT THERE, WE
WATCH IN TELEVISION WITH
BANK, I CAN NEVER DO BAN
THAT HOME!--AND THINK
THAT'S WHY YOUR COOKWARE
SO IMPORTANT!
SO IMPORTANT! >>HOST: I THOUGHT ABOUT
THE LITTLE TOOLS, THE TH
BIG TOOLS, EVERYTHING!
OVER HERE, WE HAVE A
DIFFERENT WAY THERE IS A
TAB IN THERE, BUT SOAPY
AND FIND IT, IS FOR THE
PORT IT IS A NEW WAY TO
BUTTERFLY IT. HAVE YOU
EVER BUTTERFLIED PORK
ROAST? TURNED THAT PAGE
THOUGH, IT SHOWS YOU
REALLY HOW TO DO IN THE
DETAILS. USUALLY TAKE
THIS CHUNK OF ME, YOU TH
CUT IT DOWN THE MIDDLE
AND OPENED UP LIKE A
BOOK. THIS IS CALLED
VIRAL BUTTERFLY! I SHOW
YOU HOW TO TIE IT, WHICH
IS SOMETHING, ISN'T THAT
AMAZING?
AMAZING?
AMAZING? >>HOST: IS WHAT
FRUSTRATES ME WITH OTHER
COOKBOOKS, THIS WILL GET
WITH OTHER COOKBOOKS
RIGHT? ALSO PRETTY!
ANTONY FOLLOW THE ANTONY
RECIPE, AND USE A MINDED
LOOK LIKE THAT! NOW
YEARS WILL!--MINE DIDN'T
WE ARE SO PLEASED WE A
YOU'RE SHOPPING, WE WANT
TO HEAR FROM YOU, IT IS
ALL ABOUT IN SOCIAL OF
THIS CALL US!
>>HOST: IS THE ONE PAN
DISH, A CHANTAL EVENT. T
IS POSITIVE, AS LIKE
PAELLA BY MABEL POSTA. S
ALL MADE ONE PAN WITH AL
THE SHRIMP, SEDO
OVERCOOK. INTO A PIECE,
PIECE,--PEAS I'M A NEW
WAY TO HARD BOIL EGGS, W
SO THERE SO TENDER. I
DON'T WANT TO GIVE AWAY
THE SECRET, BY WELL WHAT
THE HECK! USED IN THEM,
THEY ARE SO WONDERFUL.
>>HOST: I COULDN'T PUT
THIS BOOK DOWN, I THIS B
ORDERED IT RIGHT AFTER I
TALK TO CHEF SARA
MOULTON, I LOVE TO COOK,
YOU LOVE TO COOK TOO. Y
IS A FRUSTRATION WHEN IS
YOU WASH OTHER CHEFS AND
YOU REALIZE IT DOESN'T
TURN OUT LIKE THAT.
>>HOST: I TRIED ALL THE
HANNAH REALLY GOOD. ONE
OTHER THING, SEE DIESEL
POTATOES OF YOUR? THESE
ARE CALLED HASSELBLAD
POTATOES, WAY TAKE-- POT
WHAT YOU DO IS TAKE THE
POTATOES AND HE PUT TWO
CHOPSTICKS ON EITHER
SIDE, AND THEN YOUR SIDE
KNIFE STOPS BEFORE IF SO
THE BOTTOM. YOU ONE USE
METAL COMMENT USED TO
WOULD. WHENEVER THIS
BEAUTIFULLY SLICED
BEAUTIFULLY SLICED POTATO.
POTATO.
POTATO. >>HOST: IT IS SO FUNNY!
YOU READ SOME OF LIKE AN
AFTERNOON IN THE KITCHEN
YOU KNOW I MEAN? REALLY
IS, IF YOU FOLLOW CHEFS
THERE AROUND, AND SAY
WHAT DO I DO NEXT? SHE
LITERALLY HOLDS HER HAND
WHAT DO I DO NEXT? SHE LITERALLY HOLDS HER HAND.
>>HOST:
>>HOST: PEOPLE DON'T >>H KNOW THE ARTICHOKE IS
EDIBLE ON THE STEM.
>>HOST: YOU'LL BE SO
IMPRESSIVE YOURSELF! I
ALMOST FORGOT TO MENTION
THE BEST PART, YOU SIGN
THIS WAS.
THIS WAS.
THIS WAS. >>GUEST: IT IS REST, 150
NEW