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You'll learn the HOW's and the WHY's of cooking: why adding alcohol releases flavor, or why we preheat a pan before adding oil. You'll learn how to bone a leg of lamb, how to truss a chicken, and how to roll a sheet pan soufflé into a jelly roll cake. We'll make a bread starter, a syrup from organic roses, and we'll spice our own nuts and cure olives. No matter what your level of skill or experience, you'll end the week knowing how to cook a wide variety of full-flavored dishes, AND because you'll understand why they work you'll be able to translate this knowledge into creating your own great dishes.
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