Times:6:30 PM

Address:
75 Ninth Ave
New York, NY, NY

Description:
Brush up on the basics in this fun, tasting-based class. You'll never fear the wine list again! Think of this class as a demystifying wine class. Any beginner who sees seemingly rational people swirling, smelling, gargling and spitting wine is allowed to think that those people are crazy. [...]

212-462-4244

Times:6:30 PM

Address:
540 President Street Suite 2E
Brooklyn, NY

Description:

The Everlasting Meal Cooking Series is a series of classes based on Tamar Adler's An Everlasting Meal, a practical, poetic guide for home cooks. In the book's foreword, Tamar's mentor, Alice Waters writes of the cook:

She has an instinctive gift for cooking, an almost effortless way of creating meals-and as I quickly learned, she is an extraordinary writer: tremendously talented, with an unswerving commitment to the philosophy of honest food. How rare and wonderful it is to have a book grounded in instinct, prompting the reader to examine the world around him or herself differently, allowing cooking to become a continuous, integrative process that flows from meal to meal.

In this four class series, Tamar will teach the fundamental skills and outlooks that allow cooking to become instinctual. Each class is grounded in one technique, but with a pronounced emphasis on understanding different applications, substitutions, and the reasons for everything.

A signed book is included in the price of the series, as are guest appearances from local chefs!

Class One: Soup Making Principles and Variations In An Everlasting Meal, Tamar says that soup is "the perfect place for things to get picked up and left off." She insists that you can always make a delicious soup from whatever you have in your kitchen. In this class you learn how. Tamar will teach the principles behind making pureed vegetables soups (potages), brothy soups, and bread soups, along with ideas for turning each into a heartier meal. You will leave with a new sense of soup intuition!

Class Two: Vegetable Roasting and Small Transformation One of our favorite chapters in An Everlasting Meal, "How to Stride Ahead," recommends shopping at the farmers' market-or wherever you can get the leafiest, stemmiest vegetables-and then taking a little time to r

Times:6:30 PM

Address:
540 President Street Suite 2E
Brooklyn, NY

Description:

The Everlasting Meal Cooking Series is a series of classes based on Tamar Adler's An Everlasting Meal, a practical, poetic guide for home cooks. In the book's foreword, Tamar's mentor, Alice Waters writes of the cook:

She has an instinctive gift for cooking, an almost effortless way of creating meals-and as I quickly learned, she is an extraordinary writer: tremendously talented, with an unswerving commitment to the philosophy of honest food. How rare and wonderful it is to have a book grounded in instinct, prompting the reader to examine the world around him or herself differently, allowing cooking to become a continuous, integrative process that flows from meal to meal.

In this four class series, Tamar will teach the fundamental skills and outlooks that allow cooking to become instinctual. Each class is grounded in one technique, but with a pronounced emphasis on understanding different applications, substitutions, and the reasons for everything.

A signed book is included in the price of the series, as are guest appearances from local chefs!

Class One: Soup Making Principles and Variations In An Everlasting Meal, Tamar says that soup is "the perfect place for things to get picked up and left off." She insists that you can always make a delicious soup from whatever you have in your kitchen. In this class you learn how. Tamar will teach the principles behind making pureed vegetables soups (potages), brothy soups, and bread soups, along with ideas for turning each into a heartier meal. You will leave with a new sense of soup intuition!

Class Two: Vegetable Roasting and Small Transformation One of our favorite chapters in An Everlasting Meal, "How to Stride Ahead," recommends shopping at the farmers' market-or wherever you can get the leafiest, stemmiest vegetables-and then taking a little time to r

Times:7:00 PM

Address:
155 Varick St.
New York, NY

Description:
City Winery and American Airlines invite you to embark on an oenological and gastronomical tour of seven countries. Beginning in November 2011, we present one dinner per month showcasing on the wines and cuisine of a fascinating region served by American Airlines. Each evening includes remarks by a leading regional expert, a three-course dinner, and three wine flights highlighting the traditional wine styles of the region.Grand Prize Drawing for International Airline Tickets At the conclusion of the series, we will hold a drawing for ticket holders from all seven dinners. One lucky winner will receive a pair of international airline tickets courtesy of American Airlines. That's a 1 in 60 chance to fly for free with a friend.The February pairing features the wines and cuisinie of BurgundyNovember 14th - The wines and cuisine of Spain - $75January 12th - The wines and cuisine of Argentina - $75March 14th - The wines and cuisine of Italy - $85April 23rd - The wines and cuisine of Chile - $75May 14th - The wines and cuisine of Japan - $75June 19th - The wines and cuisine of Germany - $75Featuring three winemakers from importer Frederick Wildman’s outstanding Burgundy portfolio

Times:1:00 PM

Address:
501 Lexington Avenue
New York, NY

Description:

http://cookbookconf.com

Thursday, February 9, 1-5 PM, $75

All workshops will run simultaneously and are an additional cost. They must be preregistered.

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Introduction to Cookbook Publishing

This workshop provides an introduction to cookbook publishing. Topics include writing a cookbook proposal; approaches to literary agents and publishing houses; contractual considerations; copyright law; recipe development; the use of photography or artwork; cookbook promotion; advances and royalties; self-publishing; and e-books. It will include prominent speakers, such as prominent cookbook authors, agents, editors, and publishers. Note: This workshop requires advanced registration. Organized by Andrew F. Smith.

Reading Cookbooks: A Structured Approach and Structured Dialogue with Barbara Ketcham Wheaton

There are five personalities in every cookbook: the author, the publisher, the reader, the cook, and the eater. With these different personalities in mind, this session will encourage critical thinking about the cookbook as text and will present an opportunity to investigate the different layers of meaning that can be gleaned from cookbooks, leaving the participants with additional tools for analyzing these documents in any historical or cultural context. Note: This workshop requires registration in advance: participants will be sent materials in advance to read and prepare for group discussion, including links to digital libraries and photocopied excerpts from historical cookbooks, when necessary.

A Cookbook for the Year 2020: An Experimental Case Study

At its heart a cookbook is a curated collection of topically linked recipes, usually by an author (or a brand in lieu of an author). This workshop asks the big question of wh