Suzi's Blog
Pi Day on 3.14.2012 at Cooking by the Book
Our whole universe depends on the values of some important numbers, and the most important of those is π — you know 3.14159… It is the ratio of the circumference of a circle to its diameter. But the number π appears everywhere in the science that drives our lives.
Thanks to the United States Congress, to honor π there is a National Pi Day on 3.14 or March 14th. And this year, to honor π as well, Suzen is hosting a Pi Day event for the public. You are welcome to sign up for this class featuring both sweet and savory pies. If someone says “pie” to me, I think banana cream. Suzen will think chicken pot pie. A good marriage has complementary partners.
Our Pi Day class will focus on that big hurdle pie aficionados all face: the crust. We’ll show techniques for perfect dough that is easy to handle. Yes, we’ll teach you how to weave that lattice top. And how to bake to golden perfection.
This class is perfect for couples, singles, anyone who has relentless pie cravings. We totally understand.
What goes in the pies? We’re going to surprise you. We’ll be looking for the freshest fruits and most interesting savory ingredients to share with you. We can guarantee you a most pleasant collection of flavor surprises.
To attend the class, please reserve your spot by calling Cooking by the Book at 212-966-9799.
We are conveniently located in Lower Manhattan at 13 Worth Street.
[Yes, all those digits in the background of the picture at the top are part of π. If you come to the class, we hand out all the first 10,000 digits upon request.]
Takeaway Classes at CBTB!
We have great news for fans of our cooking classes at Cooking by the Book. Public classes, open to everyone, are back. And back with style.
We have introduced Takeaway Classes at CBTB, accelerated classes to let you learn and flourish with new skills. Each class will conclude with you taking away recipes, tools, ingredients, or other goodies so that you can keep practicing and learning at home.
We are thrilled to begin the Takeaway Classes with the owners of Fleischer’s Grass-Fed and Organic Meats. Josh and Jessica Applestone have new standards for understanding the best practices of first raising and then cooking all kinds of meats. Their new book, The Butcher’s Guide to Well-Raised Meat, is a must read for any foodie.
Last night, September 14, was our kickoff class. That’s Jessica in the right of the picture as she lectured and demoed to an enthusiastic class. Jessica focused on preparing pork and lamb. As the class watched, the CBTB staff was business preparing a truly perfect meal using the pork and lamb cuts demonstrated in the class.
After the meal, each student left with a copy The Butcher’s Guide, a Fleischer’s boning knife, and a true enthusiasm to keep on cooking.
We have three more classes scheduled with Fleischers. At each one, the Applestones will bring their best current organic meats to share flavors and skills with you.
Check our website for dates and for ideas about other forthcoming Takeaway Classes.
