We hope this newsletter finds you healthy and in your kitchens.
I have prepared a lot of meals this past six months, more so than usual. Now that we have time to plan,
prep, and cook leisurely meals I am trying to make foods that are on my “Things to Cook List”.
Lots of these will end up in cooking classes after some R&D, and some do not make it.
I get most of the items on the list by reading cookbooks, lots of cookbooks.
I would like to share some of my favorites with you.
Here is my current list:
The New York Times Cook Book, revised 1990 edition, by Craig Claiborne
This is one of my absolute favorites. There are 1500 recipes in this book, and many of them are
short and easy to follow. * There are newer editions of this cook book but I like this version.
If you like to read about cooking with lots of background information, my absolute favorite is,
The Auberge of the Flowering Hearth, by Roy Andries de Groot.
This book is about an eating adventure in France. That is really all I need to say.
You can see pictures of these books below.
All this research has inspired me to create some new classes for you, and to revise some older ones too.
Our September schedule includes Tuesday morning classes of Simple Italian Foods,
two Friday Date Night Classes, some great Wednesday night Dinner Classes,
and a new Cooking Club for kids on Thursday afternoons.
* We are teaching all our classes out in Bula Bula. It has two swamp coolers to keep us cool,
and heaters if we ever need them. HA HA HA! We learned over the summer how to
keep it a safe environment. it has been a near perfect venue for us.
* We have reduced class sizes
* It is easy for us to sanitize everything.
* We set up your work stations to keep our 6-foot distancing from each other.
* We are requiring masks to be worn during class.
We hope to see you in class soon.
Mardi and Bob
* Here are two of my favorite cookbooks and a list showing how I "catalog" them first.