Pastries

This week host Sarah Berry welcomes Paul Daybell, the book arts and rare books curator at USU Libraries. They explore historic cookbooks and share some of the recipes they have sampled.

Host Tammy Proctor continues her exploration of medieval cooking by sharing a rissole recipe.

Host Tammy Proctor talks about the history of medieval cooking in Europe and how medieval dishes are translated for modern cooks.

USU Student Ashley Johnson shares her experience making doughnuts from a 1913 historic cookbook from the USU Merrill Cazier Library Special Collections and Archives.

Tammy Proctor continues her conversation with Dr. Chelsea Reutcke, Gordon B. Hinckley Postdoctoral Fellow in British Studies in the Department of History at the University of Utah. Dr. Reutcke shares the legend of how Anne Boleyn managed to catch the eye, or tummy of King Henry VIII.

This week hosts Jeannie Sur and Laura Gelfand deviate from the dumpling theme and talk about a holiday in January called the Feast of the Epiphany and the food associated with this celebration.

In this week's episode hosts Laura Gelfand and Jamie Sanders continue to explore what exactly makes a dumpling a dumpling?

Mark Grodkowski is a pastry chef. He immigrated from Poland when he was 17, crossing the borders of country and language, creating his American dream. He…