Extended Interview: Al Roker Dreams of Turkey!

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 14 December 2024

⏱️ 23 minutes

🔗️ Recording | iTunes | RSS

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Summary

In this special episode, we’re sharing an extended interview with Al Roker. Al makes his return to Milk Street to discuss his latest cookbook — a collaboration with his daughter, Courtney Roker Laga — as well as the jobs he worked prior to landing at NBC and the food he uses as a test to determine whether or not someone can be his friend.

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Transcript

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0:00.0	Hey, Milk Street Radio listeners, for a special episode all about Italy, I'm taking your calls with Lydia Bostianich.
0:07.2	From pasta to Pinella and beyond, send us your biggest Italian cooking questions or problems.
0:12.8	Email us at Questions at MilkstreetRadio.com.
0:16.5	Again, please send your questions about Italian cooking to Questions at Milkstreetradio.com, and we'll be in touch.
0:25.0	And thanks.
0:29.7	I'm Christopher Kimball, and this is a special episode of Milk Street Radio.
0:34.4	Today, it's an extended cut of my latest interview with Al Roker.
0:38.6	Now, it's always a pleasure speaking with Al, especially about food.
0:42.2	His new cookbook is Al Roker's recipes to live by,
0:45.8	and it's particularly meaningful for him because it's a collaboration between Al and his daughter, Courtney Roker Laga.
0:54.5	Al, welcome back to Milk Street.
0:57.0	Well, thanks so much, Chris. Good to be here.
0:59.6	Yeah, it's been a while.
1:01.3	So here's one reason I love this book.
1:03.8	I love this book because it's real.
1:05.8	I don't trust books where everything's perfect.
1:09.2	You know, everything is chef level.
1:11.4	It just makes me, it makes me nervous that they're not actually eating this food.
1:15.1	But you have both ends.
1:16.8	You have oxdale stew, which is not fancy, but you have to know something about cooking to do oxytale stew, obviously.
1:23.9	And then you have Captain Crunch seared tuna.
1:26.7	And you've got both ends covered here.
	...

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