How to pronounce “beatrice” in English

Male Presenter: Not now?Beatrice: Yeah. Right now, but it might not last.Male Presenter: OK, right now.

Male Presenter: It's a wonderful book, Beatrice, or Bea, is a wonderful person and I know you're gonna enjoy this demo of one of the recipes in the book which is a rice pudding with lemongrass.Beatrice: We stew the strawberries with lemongrass, lime and ginger.Male Presenter: Afterwards there will be time for Q and A, tasting, and book signing.

So, please join me in welcoming Bea.Beatrice: Thank you. I'm very happy to be here.The recipe I chose to demonstrate today with you is a very simple one.

Yes? male #1: How hard is it to separate out your ginger and lemongrass from the rice?Beatrice: From the rice?male #1: Yeah. Beatrice: You mean, once it's cooked.

Yes? female #1: I was wondering what your favorite recipe is.Beatrice: Say that again?female #1: I was wondering what your favorite recipe is.

female #1: I was wondering what your favorite recipe is.Beatrice: From the book?female #1: Of course, they're all delicious.

female #1: Of course, they're all delicious.Beatrice: Well, I really like them all.I mean, they're all in the book for different reasons.

Do you like it?Beatrice: Yes? Female #2: Why did you decide to make gluten free recipes?Beatrice: Well, when I traveled to Peru, many years ago I developed some stomach issues that I basically couldn't identify.

Beatrice: Yes? Female #2: Why did you decide to make gluten free recipes?Beatrice: Well, when I traveled to Peru, many years ago I developed some stomach issues that I basically couldn't identify.And doing different research I just realized I actually had the gluten intolerance.

But I just, how did you learn food photography and what got you into that?Beatrice: Well, just by doing.Like Jonathan said, you know I worked in a completely different field before, but I was always someone who was very much attracted to visual arts.

Where do you go to look for new inspiration in your recipes?Beatrice: Well, one of the things, I think everyone I'm sure, when you do something a lot, like you suggested you get saturated.Obviously, I'm constantly in touch with trends, or what other people do in magazines.

So I could hear this clamoring first day of kindergarten in the kitchen.And Beatrice, I can see looking out my bedroom into the kitchen.And Beatrice is there standing on a stool with a knife in her hand cutting vegetables to make a salad.

And Beatrice, I can see looking out my bedroom into the kitchen.And Beatrice is there standing on a stool with a knife in her hand cutting vegetables to make a salad.And she was doing pretty much what we're doing here.

And that convenience has caught up to our society in the form of type 2 diabetes and obesity and just loss of skill sets.So Beatrice did that.So I would go home now.

And maybe we need a little bit of that, but what I wanted it to teach was life skills.Yet it taught Beatrice how to make red velvet cupcakes from a box and how to pull croissants out of a Pillsburytube and wrap them in cheap bacon and bake them in the oven-- and to take prenatal vitamins at 11, which I don't really ethically-- ethically I

And then this goes in.And I'll tell you a little Beatrice story in a second as I do this.Now this is that.

So if I go home and I'm starving, and my kids are by my side, I would make Beatrice make this.Because let's go back to when Beatrice was five years old and going off to kindergarten-- and this pulls at my heartstrings as a dad,but also as a cook and a chef and a proponent of homemade food.

But that's what kids are.They're sponges. But Beatrice, just as an example, will have a much better life because of the skill sets, because of these core ideas of food,that she understands that this is not precious, this is easy.

store. So that's the way cooking from scratch should work and make you think about things.I have two kids, Beatrice is 13 now, but when she went off to kindergarten when she was five, I remember hearing this kerfuffle in the kitchenat 6 o'clock in the morning.

Welcome to Authors @ Google, Cambridge edition.It's my great pleasure to introduce to you today Beatrice Peltre who I had the honor of working with years ago at a different software company.Since then she has parlayed her passion for food and cooking into an amazing career as

Beatrice: From the rice?male #1: Yeah. Beatrice: You mean, once it's cooked.It's not. Actually, what you need to do is like, it, that's why I prefer to cut very thick piece and not make it so small that you're not able to find it in the rice.

Clementine like her greens, lettuces with cucumber and cut tomatoes and pepperoncini.Kid's weird. Beatrice like olives and cheese and Salumi and lettuces in hers with a little dijon vinaigrette.I don't know where they came from but trust me they're 80 percent great and 20 percent like evil.

I met men like Daniel Ellsberg, the peace activist who leaked the Pentagon Papers and also tried to leak the US government's just appalling Cold Warnuclear plants, and women like Beatrice Finn, the nuclear abolitionist who shared the 2017 Nobel Peace Prize.I met climate activists, and epidemiologists, and scientists all trying to control powerful emerging technologies, like gene editing, people trying to develop

and the difficulties of farming in North America these days, and actually works at it.And that work ethic, if I can get Beatrice and Clementine to understand that the food does not just appear, it makes food more precious and more appreciated.And I think that even kids have a lot of empathy on situations and are more prone to eat a carrot that they know the where

a blogger, food photographer, food stylist, and now best-selling cookbook author.This book is outselling Jacques Pepin and Julia Child at this moment and— Beatrice: Right now.Male Presenter: Not now?

Male Presenter: OK, right now.Male Presenter: It's a wonderful book, Beatrice, or Bea, is a wonderful person and I know you're gonna enjoy this demo of one of the recipes in the book which is a rice pudding with lemongrass.Beatrice: We stew the strawberries with lemongrass, lime and ginger.

We were talking-- you were alluding to it, I think, before you began the talk.But, you know, the town of Beatrice, Nebraska, had headlines about Buffett the Liquidator all the time.

and what I want them to attain in the world.So, yeah, the story with Beatrice is Beatrice was 11 and came home from school.And let me first say this.

But you can buy bigger salt packed anchovies from Italy, you can buy the ones like these, which are salt packed and thenBut it's good food and if I can teach my kids, like Beatrice, again shaking it, at five years old making vinaigrette.

So typically, we cook on Saturday and Sunday.When I say we, my wife and I, Beatrice.She's of Cuban descent.

It's mentioned in the book.At the very bottom, this person-- she's a woman, her name was Beatrice-- comes to see the psychiatrist or psychologist feeling really depressed.

And literally, they are the simplest vegetables and things to-- and simplest recipes to make.So if I go home and I'm starving, and my kids are by my side, I would make Beatrice make this.Because let's go back to when Beatrice was five years old and going off to kindergarten-- and this pulls at my heartstrings as a dad,