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A Cook's Notebook: Falling In (& out of) Love

From: Ali Berlow
Series: A Cook's Notebook
Length: 03:01

Love, or is it? A Valentine's Day dinner Read the full description.

Heartsvday2_small A Cook's Notebook - reflections on food and cooking in our kitchens and in our lives - airs weekly on WAMC PROMOS AVAILABLE UPON REQUEST

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Piece Description

A Cook's Notebook - reflections on food and cooking in our kitchens and in our lives - airs weekly on WAMC PROMOS AVAILABLE UPON REQUEST

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Review of A Cook's Notebook: Falling In (& out of) Love

Review of A Cook's Notebook: Falling in (& out) of love is a well produced piece with great sound quality and storytelling. The piece evokes emotions and for me conjures up vivid imagery. In thinking about the piece I can hear the sounds of people talking, the sharp clinking of glasware, and the crackle of the fire.

The story is one that I can relate to and I feel it has a broad audience of people who have been on one side of the table or the other. Who han't longed to be deeply in love, to be cared for and care for another only to have the passion burn down over the course of time until it flickers out and leaves a small puff of smoke.

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Review of A Cook's Notebook: Falling In (& out of) Love

Food writer and cook Ali Berlow muses on food and love and the ingredients in both. This is a thoughtful, commentary perfect for a ME or ATC cut-in or really any day part leading up to or on Valentines Day. The writing is nice, though she sounds as if she's reading more than musing. A station should add a music head and tail.

Broadcast History

First broadcast on WCAI & WNAN, Feb. 11, 2004 and again, Feb. 9, 2005

Transcript

He reached across her plate and without asking, took one of her Wellfleet oysters, opened his mouth and let it slide down his throat. Then he said "You can have the rest". They were out for a romantic Valentine's Day dinner - the special menu was called 'Falling in Love Again'.

He'd chosen this cozy restaurant for its fireplace and wine list and as usual, ordered for her. He always did this and she used to like not having to think. This was how it worked for the last year - and how she tasted her first foie gras - a delicacy of goose or duck liver. Over the months, she had sublime risottos drizzled with truffle oil, rare Spanish cheeses and she learned to express the subtleties of sherry-swirling words around in her mouth like Amontillado, Oloroso and Fino. Her culinary landscape expanded in textures, tastes, flavors and aromas that she'd never even dreamed of. She ordered subscripti...
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Related Website

http://www.cooksnotebook.com