For 25 years, Cooking by the Book has offered hands-on cooking classes with the best instruction, superb recipes, and exceptional dining.
For 35 years, De Gustibus Cooking School at Macy’s Herald Square, has been the culinary stage for world famous chefs and cookbook authors to conduct inspired demonstrations.
Cooking by the Book and De Gustibus are thrilled to announce a collaboration to bring the Cooking by the Book hands-on events to the brand new kitchen of a brand new De Gustibus.
To inaugurate this program we’re going to present you with a menu of Throwback Thursday treasures. On February 26, March 5 and March 12, we will be cooking from the classics:
- Mastering the Art of French Cooking by Julia Child
- The New York Times Cookbook by Craig Claiborne
- The Joy of Cooking by Irma Rombauer
Come gather in a warm kitchen, learn basic techniques, and build your foundation for great cooking today and tomorrow. We’ve picked menus for each of the three evenings that are sure to please your palate. And, with your hands-on experience, you’ll be ready to duplicate your feast when you return home. Join us for:
February 26, 2015: Mastering the Art of French Cooking
Delve into regional French bistro classics with Julia Child’s foolproof recipes: Spinach Soufflé, Cabillaud Provencal, Ratatouille, Gratin Dauphinois, and Tarte Tatin with Chantilly Cream
March 5, 2015: The New York Times Cookbook
Celebrate the culinary icon Craig Claiborne’s favorites: Cream of Watercress Soup, Chicken in Papillote, Asparagus Gratin, Leek and Potato Puree, and Apple Strudel with Fig Ice Cream.
March 12, 2015: The Joy of Cooking
Explore the great American classic cookbook in a meal focused on go-to recipes by the ever-so- practical Irma Rombauer: Deviled Crabmeat and Wilted Lettuce with Warm Bacon Vinaigrette, Brunswick Stew served over Raffetto’s Egg Noodles, and Pumpkin Chiffon Cake with Cream Cheese Glaze
RESERVE YOUR KNIFE AND CUTTING BOARD NOW…
Tel: 212-239-1652 [email protected]