With notes of candied walnuts, spice, and dried fruit, Emmi's Le Gruyère AOP is perfect for snacking, and if you want to get more creative, you can do what Chef Elizabeth Falkner does and make an apple and Le Gruyère crumble. One of our favorites is Emmi Le Gruyère AOP. Emmi's beautiful variety of cheeses are crafted from the freshest milk from local Swiss farms. Kerry Diamond: Hey Bombesquad, let's talk about Emmi cheese from Switzerland. Before we hear from Carla, let's hear a word from Emmi cheeses from Switzerland. I had a blast talking to Carla over at Bon Appétit HQ, and I hope you enjoy our conversation. Carla's first cookbook, Where Cooking Begins, came out earlier this year, and each page is beautiful, helpful, and delicious. That's right, Carla is part of the beloved Bon Appétit YouTube team that is teaching a new generation how to be better and smarter in the kitchen. She's a cookbook author, mom, the Bon Appétit food editor, and a YouTube star. If you don't know Carla, let me give you a crash course. I interviewed the one and only Carla Lalli Music. Kerry Diamond: Are you ready for today's show? I am not sure if you're ready. You will still be able to make everything in the cookbook. We literally tested all of those recipes in our own apartments, so it doesn't matter if you don't have a big, fancy kitchen. You know, I forgot to mention something about the cookbook. You can buy a copy at or at your favorite indie bookstore. It features recipes from 100 of the most Bombe-tastic members of the Bombesquad, including Christina Tosi, Chrissy Teigen, and Mashama Bailey. If you don't have the Cherry Bombe cookbook, go get a copy. If you want to see what I ate while I was abroad, and of course you do, I posted a lot on Instagram, so check it out or Diamond: What else is going on? It's the two-year anniversary of our cookbook. I met some incredible people who I'll be profiling in our next issue of the magazine, so stay tuned. I toured both schools and spent a lot of time talking to the alums of Le Cordon Bleu, or the Bleu Crew, as we like to call them. I just got back from a trip to Paris and London, where I spent some time with the teams from Le Cordon Bleu, the world-famous culinary schools. Kerry Diamond: I hope everybody is doing well. Let's thank today's sponsors, Le Cordon Bleu Culinary Schools and Emmi, the makers of beautiful cheese from Switzerland. We're also the number one female-focused food podcast in the universe, and I'm your host, Kerry Diamond. You're listening to Radio Cherry Bombe, where we celebrate those women cooking up a storm, kicking down doors, and making the food world a better place. Kelly Fields: Hi, I'm Kelly Fields and you're listening to Radio Cherry Bombe. “Can’t Get Enough Carla Lalli Music” Transcript
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