Joanne raises the curtain on her student Bob's cooking skills as she shows him how to make a tangy cheese pasta dish and roll dough for the crispiest cracker bread. Recipes: (1) FARFALLE WITH OLIVES, CAPERS, TOMATOES AND MOZZARELLA, (2) CRISPY CRACKER BREAD. Student: Bob Duxbury - Playwright /Teacher. Wine Segment: Pinot Gris and Pinot Grigio with Master Sommelier Andrea Robinson.
Visit the Website: http://www.cookingclass.joanneweir.com
Episode #221 / Length: 26 minutes
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