Chef Eric Ripert writes of his childhood and his experiences to start his culinary journey at the age of eleven in his book 32 Yolks: From My Mother’s Table to Working the Line. As the class discusses the book, they will enjoy tuna crudo, peeled asparagus with hollandaise sauce, poached lobster salad with mustard-sherry vinaigrette with tomato-avocado-apple garnish and homemade mayonnaise, plus a divine chocolate mousse.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!
Sun, Jun 12, 1 pm to 3:30 pm