Cooking Class
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Part Spy Thriller part Farm Journal, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats takes us to a time when international travel was an adventure and many of our common everyday foods were exotic and not yet seen. David Fairchild is the genius botanist who becomes the food explorer as he sleuths out delicious foods and develops their propagation at his botanical garden in Florida. Avocados, mangoes, seedless grapes, Meyer lemons, cashews, dates, and Egyptian cotton are all things David Fairchild brought to us. As the class discusses the book, Mickey Kitterman prepares yellow lentil samosas with mango-mint-cilantro chutney, alligator pear-mango-shrimp salad with Meyer lemon vinaigrette, cashew breaded chicken breast with fresh grape sauce, quinoa pilaf, plus Meyer lemon semifreddo.

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.
Sun, Mar 24, 1 pm to 3:30 pm

Sun, Mar 24, 1 pm to 3:30 pm

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