Chef Christopher Kimball in Conversation with Russ Parsons

James Beard Award-winning author Christopher Kimball has built a Milk Street empire in Boston – a cooking school, a bimonthly magazine and the setting for public television and radio shows. His latest book, “Milk Street: The New Rules” distills the cooking process into 75 rules to make food more delicious and interesting, with 200 recipes that implement these guiding principles into drool-worthy dishes. Long-time food writer Russ Parsons guides a discussion with Kimball on tenderizing greens and putting yogurt in everything, among other tasty tips.

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