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Ahhh, so no one is safe from the Food Network hatchet.

I never thought Emeril would be axed because I was under the assumption he was a founding member of the network. Doesn't matter anyways, business is business.

This network has really left a bad taste in my mouth.

In the early 90's my cable provider used to show Emeril and another show on a test channel. These shows would be a couple of the very first programs on the network.

I made it a point to see every one of Emeril's programs. Why? Because even in college I wanted to be a chef and Emeril was a wealth of knowledge so each of his programs was an informal lesson in quality cooking.

It's obvious Emeril has been a tool of the Network to test new boundaries in cooking as entertainment. That's when I started to lose interest in Emeril.

The same goes for Mario. Molto Mario was like free cooking lessons! These people are so passionate, so knowledgable and so eager to teach, talk and practice their craft that I can't help lauding their efforts.

But the sad fact is that substance doesn't often sell on T.V. Sex sells (think Nigella's cleavage and Giadia's smile) and so does flash (think ridiculous American Iron Chef).

Anthony Bourdain wrote in an article, something to the effect of, "Batali being reduced to a toothless tiger in the Iron Chef arena." That is an indirect quote but the message is the same. What are we going to learn from someone running around like a maniac sweating their ass off and cutting their fingers to throw up as many dishes that they can for Mo Rocca to philosophize about? No offense Mo Rocca.

That's o.k., I'll continue to look at PBS for artistry, education and substance.

But I think it is only fair to say that I don't know the facts behind people getting the boot from Food Network. Some of these chefs like Batali and Emeril have empires of their own and may no longer have the time or energy to devote to the network for all I know.

Watch your back Bobby Flay, you're next!

I haven't watched the FN or Emeril for years, and I've never cooked one of Emeril's recipes, but I have to agree that his show helped spread an appreciation of cooking to a broader audience. Back in 1996, I was on a camping trip with a bunch of co-workers. On the first night, the guys (all bachelors, and none of them kitchen-minded) were cooking dinner. To the girls' surprise, they'd brought high quality meat and produce and little bags of different spices and herbs. I laughed so hard watching them cook fresh green beans in a cast iron skillet, yelling "BAM!" each time they tossed in a pinch of spices. If Emeril could inspire them to stretch their cooking wings even just a little, then I say kudos to him.

What I want to know is when they'll hack Sandra Lee and that woman from Simply Delicioso? Even though I'm not a huge fan of Emeril, at least he can cook!

Art, I would love to read more of your thoughts on which chefs to watch...

...and maybe get some ideas from you on what to cook here, because it seems that Switzerland doesn't have any traditional Christmas foods -- besides cookies that is -- and I can't seem to find a lot of the stuff that I can back home -- e.g., cranberries -- and my kitchen here is horribly cramped and short of counter space (miss my kitchen at home -- loved yours in your onion footage)....

My favourite shows are Julia's -- all of them -- the originals, the ones with Jacques Pepin, the baking ones. I also learned a lot from Delia Smith in her How To Cook series; I thought I knew a lot at that point, but was humbled in learning how to make perfect eggs (my scrambled eggs always get compliments thanks to Delia), baked potatoes and so on. And I have to say that I really, really love Nigella. She keeps me inspired to cook when I am tired and can't face another pot. She may not teach good technique, but her combinations inspire... it sounds awful, but her gammon in coke was divine (I think I made it jsut because it sounded awful), as was her ginger preserve bread pudding, and a whole host of other things I have made. And I think that Jamie Oliver should be sainted for what he is doing for food in the UK -- or at least the temporal equivalent of a knighthood.

And truthfully, I never watched Emeril (except the odd time on Good Morning America), because I found him grating. I loved the segments with chefs and their signature dishes that Martha did on her old show -- those were awesome!

monika 1,

By reading a couple articles yesterday about the turmoil at Food Network I learned that when it comes to cooking shows, I'm a "stand and stir" fan. So I go for the straightforward instructional programs that I can walk away from having learned something. In the beginning Emeril was like that. But he is also part of the "good ol' boys" club which has its negatives.

Of course, Julia Child was and will continue to be a legend. Jacques Pepin is a walking culinary institute. His technique, knowledge and expertise is invaluable. I'm going to purchase his entire dvd set through public television. Pepin represents the foundation of classical cooking technique in the West.

There are essentialy two main schools of cooking, East and West. The West is based on the French system of cooking and that is what culinary institute curricula are based on. With the popularity of fusion cuisine, Italian (type) chains and molecular gastronomy in the news, it has become easy to skip over many of the fundamentals such as building a good stock or butchering meat.

Jamie Oliver is fun to watch and so is Mario. While Mario is much more experienced than Oliver, they are both demonstrating basically the same style of cooking which is unique because it is a Western style of cooking that seems to be more of a second cousin to the French style. This style shuns complicated techniques of sauce reduction and clarification and overly complicated plate compositions for dishes that let the key ingredients which are always the freshest, local and in season, to speak for themselves through the use of herbs, bright vinaigrettes and simple pan sauces.

The New American style of cooking is exciting, in my opinion, because it is a combination of say Pepin's and Batali's styles of cooking. I don't think there are any television chef personalities right now who demonstrate this type of cooking with a regular program. Thomas Keller, Bradley Ogden or Alfred Portale are three examples of who I think would fill this category.

While I haven't been to Sweden yet, I am fascinated with Scandinavia and I have heard there are amazing restaurants in Stockholm. Scandinavian cuisine is my new found culinary interest. There is food writer by the name of Andreas Viestad who has a cookbook entitled "Kitchen of Light" and also appeared on PBS on a program with the same title. There is a new host by the name of Claus now. The food that they prepare on this program and in the book would most likely translate well in Sweden. Impeccably fresh, seasonal and local ingredients prepared in such a "clean" fashion. Scandinavian design and Scandinavian food share the same philosophy in my opinion, if that makes any sense. I believe the "Kitchen of Light" book also has a chapter on Christmas.

Art,

Thanks for the information.

It's funny that you would recommend that book, as we used to live in a small town on the prairie settled by Norwegians (very Garrison Keillor), and so developed an affinity for Norwegian cuisine (although the appeal of lutefisk continues to elude me). I have a few Norwegian cookbooks, as I have tried my hand at capturing that "Norwegianess", so I will definitely check it out. I agree that design and food share the same philosophy, and not only in Scandinavia.

I am thinking roast goose this year (although still mulling over a roast capon), which would be very Scandinavian (and German and Czech).

Roast goose! One of my favorites!

I agreen with Art and Monika. Emeril sorto lost his mind when he started through flour everywhere like it was snow. To me it always felt like he had no real love for the ingredients that he cooked for. He started well, but he sorto got crazy - like everybody else. Julia Child is a hero, till the day she died she was unassuming and humble about her cooking. And she knew her stuff. I love Delia Smith too, she is very talented and to this day we make her Rhubard Crumble IceCream - to die for. And I agree with you Monika about Jamie Oliver - his movement in the schools in the UK is phenomenal, despite the nasty parents that started selling McD hamburgers to rebel agains the healthy food he ws serving to the kids. No wonder they suffer of health problems in the uk due to weight problems and bad food for centuries... Wait till that old english teeth cavity settles in and then they will wake up :-).

Monika, what about some good venison for Christmas?

Art,

Just wanted to mention that Alfred Portale and Thomas Keller were on Martha's original tv show -- although not Bradley Ogden. She has put out a DVD of the MasterChef episodes, and (surprise) it features the likes of Mario Batali and Bobby Flay (although Nobu reminds me of my Japanese printmaking professor from University, and so love watching his segments).

Anusha, still haven't learned where to buy venison here (maybe I have just missed it in the markets?). I think those parents you referred to are the reason that Jamie is coming out with cookbooks featuring easy meals to cook at home; to teach people that cooking at home is easy, and does not involve defrosting (anything more than some pre-cut vegetables).

I'll have to check out the Martha Stewart episodes. I have a soft spot for her as she was a big influence on me when I was growing up (I was too young to pick up on her personality then and was just intrigued with the cooking and crafts...ahh, life was so much simpler...)

My wife just saw a current Martha episode with Mario Batali and asked him about the Food Network stuff. He was very diplomatic about it and also mentioned that he and Gwyneth Paltrow are going to be doing a program together on PBS. That's interesting, isn't she vegan? The king of pork and the queen of macrobiotics.

Ugh. Can't stand Gwynneth Paltrow. (and I found the kitchen in her Hamptons weekend place to be really boring... ) Apparently, she has modified her diet somewhat since having had children.

I think the only evidence of the earlier Martha eps (besides the dvd that has only the more popular chefs) is on her website, with the recipes. I was just musing today on what a profound influence she has had on the way that North Americans cook, which is quite different than that of Europeans. I mean, before Martha (and I am old enough to remember!), no one even knew what an AllClad pot was, and now everyone has them. It was her meticulous listing of just about everything featured in her magazine that did it. Here is Switzerland, I am beginning to suspect that people don't really cook, except maybe the professional chefs employed by the Ambassadors around town (now that is a sweet job Al, our Ambassador's chef was just off for 5 weeks vacation...apparently, everyone competes for the best chef, and he is pretty much it, I am told ), so much as heat. You know, stuffed pastas and sauces, and so forth. I haven't seen really great cook-worthy kitchens except in display windows of cabinet stores.