About This Show
Host Lori Ness introduces you to hot people, places and events around the world. What happens in Seattle happens everywhere. Bringing Seattle to the WORLD AND THE WORLD to Seattle! These are light and conversational human interest interviews. The guests are fully aware of the format going in. This is the biggest show you have never heard of! Playing emerging artists and showcasing nice people doing great things from the Northwest, the USA and across the globe. Former DJ on KHPY, Los Angeles. Hear me every day on Seattle Wave Radio. Everybody has a great story and I will bring it to you. #1 talk show host on the planet for all things 50 Shades of Grey and a charter member of Team Fifty. True believer that music is the universal language every soul speaks. Just fun and good times because.....mean people suck!
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Most Recent Episode
Francisco Migoya Co-Author of Modernist Bread & Head Chef of Modernist Cuisine
2 days ago
NWP welcomes Francisco Migoya!
Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up.
Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. **UPDATE SEATTLE FOODIES! YOU CAN CATCH FRANCISCO MIGOYA AT THE BOOK LARDER WEDNESDAY JANUARY 24, 2017! TICKETS START AT ONLY $20.00 http://booklarder.com