This week Alton interviews Michael Ruhlman about freeing people from recipes, the future of cookbooks, and what sets the great chefs apart. They try to predict the future of food and get excited about eggs.
The Alton Browncast
Arts
This week Alton interviews Michael Ruhlman about freeing people from recipes, the future of cookbooks, and what sets the great chefs apart. They try to predict the future of food and get excited about eggs.
