Thursday, March 31st, 2011

Emily Gould and Sigrid Nunez Make Szechuan Green Beans

In the latest installment of what is somehow the Internet's only cooking and book chat show, Emily Gould chats with author Sigrid Nunez about her new book, Sempre Susan: A Memoir of Susan Sontag, which is brand new, out this week, so get it right now, it's short and terrific!

Cooking the Books is directed by Valerie Temple and shot and edited by Andrew Gauthier. You can see all the Cooking the Books episodes here or even subscribe via iTunes. Previously: Emma Rathbone Makes Strawberry Wafer Cookies; Doogie Horner Makes "Gettin' Laid Lemonade," Emily Gould and Tao Lin Make Raw Salad, Jennifer Egan makes macaroons.

5 Comments / Post A Comment

Philo Hagen (#3,619)

Is it supposed to be somehow more personal or accessible or something for the hostess to dress as unattractively as possible and not know the correct pronunciations of her guests and the main things they are going to be talking about?

paperbackwriter (#2,844)

If you are watching this and you haven't read Sigrid's book Last Of Her Kind, your life has been misspent, your soul is forfeit, and your green beans will never come out right.

That looks delicious. Can you bike me over an order?

MaryPS (#5,688)

The effort-to-pleasure ratio of this recipe is off the charts. I have a hazy recollection of learning how to make it from an Ayun Halliday zine or essay (??) years ago… ground turkey works too, in a pinch, but only if it's the fatty kind (ie has flavor).

Sigrid Nunez, also delightful!

wayiibone (#231,215)

Thank you very informative stuff. Mistake Quotes

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