Product Description
The construction workers had just left, the pots and pans had not yet been unpacked, but the first class at the Cookbook Company got underway right on time. Ever since, the informal kitchen has hosted thousands of students, with local and visiting chefs teaching everything from kids' classes, barbecue, and healthy cooking to exotic Thai cuisine, bread baking, and sushi. And now, Gail Norton shares her favorite recipes in this outstanding cookbook. The range of recipes reflects the diverse classes with dishes such as Aromatic Lemongrass Patties; Arugula Salad with Watermelon and Feta Cheese; Asparagus, Roasted Garlic, and Lemon Risotto; and Blood Orange Tiramisu. Gail's philosophy is that food doesn't have to be complicated or reserved for showy entertaining, and it should be fun to shop for, prepare, and serve. The book also offers a look at professional cooking with biographies of the chefs, sidebars highlighting special ingredients, and a primer on using knives like a chef.
About the Author
Gail Norton opened the Cookbook Company in 1984 with her mother, Jean, and has overseen its expansion from a small store specializing in cookbooks to a culinary center. The cooking school was added in 1996 and it boasts a full schedule of classes in an informal setting. With the adjacent Wine Academy, they also offer wine classes and tours. Gail is a well-known food personality and a coauthor of Whitecap's popular Dishing series: Dishing and Double Dishing. Diane Thuna is a freelance author and fan of delicious food.
