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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
magazine

Cooking Schools: Nimmy Paul

Nimmy Paul, one of Kerala’s foremost culinary authorities, presented me with the clean, pure flavors of India on a plate.
May 2008
magazine

Cooking Schools: Stancija 1904

Learning to cook Istrian food with Dada Moll was so comfortable that it felt like gearing up for a family feast.
May 2008
magazine

Cooking Schools: Enrica Rocca

At the new Venice branch of her cooking school, Countess Enrica Rocca offers an intimate experience of the city.
May 2008
magazine

Cooking Schools: Julie Sahni

At Julie Sahni’s Indian Cooking school, in Brooklyn, you’ll learn about shrimp in roasted-coconut sauce— and a multitude of spices.
May 2008
magazine

Cooking Schools: Astor Center

Sometimes cooking classes can be like a creepy dating game, but not at Astor Center, which offers educational programs on just about everything that’s consumable.
May 2008
magazine

Cooking Schools: Experiential Cuisine

Will Goldfarb, the innovative pastry chef, can be as whimsical as he is chemically precise.
May 2008
magazine

Cooking Schools: Two Bordelais

The good life: Cooking class in Bordeaux revolves around stellar ingredients, local wine, and, if you’re lucky, dinner at the family château.
May 2008
magazine

Cooking Schools: Peggy Markel

I picked up the old-fashioned bellows and crouched down to encourage the hot coals in my brazier. I was taking a tagine workshop, of all things.
May 2008
magazine

Cooking Schools: Academia Barilla

If you find your groove in Italian cooking, there’s no better place to perfect it than in Parma, on the banks of the Po.
May 2008