Been there, cooked that? Expand your culinary horizons along with other like-minded home cooks in this latest in our popular Cookbook Group series.
Discover the treasures of Persian cuisine through Naomi Duguid’s James Beard Award-winning book … unlock the alluring mysteries of Portuguese cooking … take a culinary journey through the meeting of Eastern Europe and Scandinavia in the Baltics … explore Japanese farm food through the recipes of a Gourmand World Cookbook Award winner.
Each week, participants cook the same recipes from one of our four specially curated cookbooks, then gather online to share their experiences.. Beloved cooking instructor Annette Tomei from New York City’s renowned Kitchen Arts & Letters offers expert guidance and tips. You’ll master some sensational new recipes and skills and have fun discussing it all and gaining inspiration from others who love cooking as much as you do. Join us!
Featured books:
The soul-satisfying food of Portugal from Ana Patueleia Ortins, who explores her culinary roots, bringing revelation to dishes from salt cod to fennel soup to wine and garlic braises to flan, and the use of simple regional ingredients as the basis of a distinctly wonderful cuisine.
A region rich in history and culture, Zuka Zak’s culinary dive into the Baltics reveals an amazingly rich and diverse cuisine, filled with treasures like her syrniki pancakes, summer blueberry soup, smoked fish and beetroot salad, and half & half apple cheesecake.
Journey through the beguiling culinary landscape of Persia with its love for pomegranates, saffron, fresh herbs, cheese and rice and yogurt and walnuts and so much more in revered food expert Naomi Duguid’s award-winning book, which The New York Times called, “A reason to celebrate … a fascinating culinary excursion.”
“Our life centers on the farm and the field. We eat what we grow,” says celebrated Japanese food authority Nancy Singleton Hachisu. Her book demystifies the rural Japanese kitchen, offering thrilling but simple ways to cook everything from vegetables to noodles to soups to dipping sauces. “For me,the recipes for simple vegetable dishes, often flavored with only a bit of miso or a splash of sake, are the most fascinating,” wrote The New York Times’ David Tanis.
This class will be recorded for later viewing by patrons.
Registration includes a copy of each of the four books, which will be shipped directly to you. Domestic shipping only included.
Class will take place on Tuesday February 1, 15, and March 1, 15 from 7-8:30 pm ET.
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