"If you understand how food works, you can cook almost anything." — Lynne Rossetto Kasper

Pretty Good Goods
Inspector Lewis: The Complete Collection


Inspector Robert Lewis steps out of the shadow of his mentor the inimitable Inspector Morse in this highly acclaimed series. Together with his partner, Detective Sergeant James Hathaway, he takes on the elite criminal underworld of Oxford, England, relying on Lewis' instinct and Hathaway's intellect. Catch all 33 beguiling mysteries, from the pilot to the series finale, with this complete collection.

 

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The Jewel in the Crown
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Jazz: A Film by Ken Burns
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Life / Planet Earth Collection
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A Prairie Home Companion Sport Pack
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A Prairie Home Companion Commemorative Mug
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Pretty Good Jokes Live!
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The Splendid Table Canvas Bag
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The Splendid Table by Lynne Rossetto Kasper
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The Splendid Table Temporary Tattoos
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A new chapter: Lynne retires from The Splendid Table, welcomes new host Francis Lam

A New Chapter at The Splendid Table

After 21 years as host of The Splendid Table, Lynne Rossetto Kasper announced that she will be retiring at the end of 2017. You'll continue to hear Lynne's voice along with our many contributors and guests until her full retirement at the end of the year. While The Splendid Table team will miss Lynne dearly, we're ecstatic that Lynne is leaving the show in good hands with our new host Francis Lam, formerly of Gourmet and The New York Times Magazine, and a frequent contributor to The Splendid Table. Learn more about Lynne's two decades in what she calls “the best gig in the business” and our new host Francis Lam.


From Francis Lam


Tacos: Recipes and Provocations
By Alex Stupak, Jordana Rothman

Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman will inspire discussion.

Stupak is chef-owner of three Mexican restaurants in New York, but he is not Mexican. He made a U-turn from pastry chef at fine dining establishments.

Lam said the story of the book can be found in one of the recipes: a taco of seared scallops, caramelized cauliflower and caper raisin emulsion. Stupak's customers complained about the $16 price tag yet he noted they wouldn't bat an eye about paying twice that for the same item, minus the tortilla, at three Michelin-starred Jean-Georges in Manhattan, which allowed him to use the recipe.

In Tacos, Stupak explores why certain ethnic cuisines are elevated to fine dining status — French, Italian, Spanish — while others, like Mexican, are expected to be cheap to be considered authentic.

"That's the kind of thing I look for, the kind of book that is meaningful in the world beyond recipes," Lam said.

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David Edin
dedin@mpr.org
Merchandise Manager

Chris Thile & Brad Mehldau