Genre: Travel, Cooking
Summary: Gourmet Editor-in-Chief Ruth Reichl visits exotic cooking schools around the world. From Mexico to England and Morroco to Tennessee, Reichl experiences local foods and traditions that range from couscous and tagines to making homemade bread and harvesting snails. Episodes include fishing for rainbow trout at Blackberry Farm; foraging for clams and wild greens with actor Tom Skerritt; and cooking lessons with Enrica Rocca at her family's 16th-century palazzo in Venice.
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