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Cooking Schools: The Route of Flavors

At this crossroads of East and West, the rich, fertile soil produces extraordinary fruits and vegetables and lush meadows for grazing.
May 2008
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Cooking Schools: Catacurian

Pick up the basics of Catalan cuisine while staying—and cooking—in charming El Masroig.
May 2008
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Cooking Schools: The Apple Farm

At the biodynamic Apple Farm in California’s Anderson Valley, the emphasis is on the fresh and the straightforward
May 2008
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Cooking Schools: Le Cordon Bleu

Learning to cook Mexican at a French school in the Canadian capital felt pleasantly incongruous. But there was nothing frivolous about Le Cordon Bleu.
May 2008
magazine

Cooking Schools: Viking Cooking Schools

If you book in plenty of time, you’ll be treated to everything from Parisian patisserie and sustainable seafood to Vietnamese classics.
May 2008
magazine

Cooking Schools: Tamarind

You need know nothing of the the bamboo steamer to enroll. Come lunchtime, though, you’ll be forming sticky-rice balls between your fingers.
May 2008
magazine

Cooking Schools: Thai Cookery School

Scrub the hands, cinch the apron, corral the hair, and get to work. Time runs short in Sompon Nabnian’s evening master class.
May 2008
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Cooking Schools: Homebase Abroad

Homebase Abroad, a company that specializes in “the art of experiencing Italy,” can rent you a villa. All we wanted to do was cook.
May 2008
magazine

Cooking Schools: Regaleali Vineyards

Cooking with Anna Tasca Lanza and sharing her food was like being in the kitchen with my own Sicilian grandma.
May 2008
magazine

Cooking Schools: Kea Artisanal

Cookbook author Aglaia Kremezi runs a culinary program called Kea Artisanal, where her frenetic energy contrasts with the peaceful atmosphere on the island of Kea.
May 2008
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