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503.248.2015
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In Good Taste Cooking School |
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All About Braising with Molly Stevens
Join Molly Stevens as she demonstrates what makes a recipe a “keeper” and reveals some of her favorite recipes from recent years. Molly will also include a couple of recipes from her award-winning cookbook “All About Braising”.
Molly was recently awarded the prestigious "Cooking Teacher of the Year" by the International Association of Culinary Professionals (IACP). Her book, “All About Braising”, has also won numerous awards.
Each year, editors Molly and Fran McCullough comb through hundreds of cookbooks, magazines, newspapers, TV cooking shows, and even the backs of boxes to seek out the most exciting new recipes. Then they take to their kitchens and test their way to find the very best of the best. The results are published each year as "The Best American Recipes". Acclaimed by reviewers from the New York Times to People magazine as the only collection of its kind, "The Best American Recipes" offers a dazzlingly diverse selection. This year, Molly and Fran have published the ultimate collection -- the best of the best -- highlighting the 150 absolute best recipes from the past decade.
Carrot-Ginger Soup with Lime Crème Fraîche
Honey-Glazed Five-Spice Baby Back Ribs Melt-in-your-mouth and spicy sweet, this is a 5-star appetizer
Spice-rubbed Duck Legs Braised In Port Succulent duck is served with a port and dried cherry sauce
Roasted Potato Crisps with Fresh Herbs
Chard with ginger and garlic Bitter Orange Ice Cream This frozen mousse doesn’t even need an ice cream machine!
Brown Butter Dream Cookies* * Served but not demonstrated
Instructor: Molly Stevens Date: Wednesday, November 15 at 6:30 pm Fee: $110
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