This summer is filled with FREE cooking classes at your local libraries! Join us for two different series:
1) Food Classics + One - Exploration of a Sauce
2) Summer Cuisine - Fast and Healthy
Check dates and times at each of the four branches offering classes. Some classes are at night and others during the day. Call the library or check the websites for signup details.
Food Classics + One - Exploration of a Sauce
A summer with Julia Child, Jacques Pepin, Charles Phan, Harold McGee, and chef/author Laura Stec. Read any of their writings. Come share what you learned while we cook from their books. "Exploration of the Sauce" will be the series thread. We will cook and taste the differences and similarities of French, Vietnamese and Macrobiotic / natural food sauces, and learn about the science of a sauce.
Featured Books
Class #1: Julia and Jacques Cooking at Home
Class #2: Vietnamese Home Cooking (Charles Phan, Slanted Door)
Class #3: On Food and Cooking (Harold McGee) & Cool Cuisine - Taking the Bite Out of Global Warming (Laura Stec)
Class Dates
Portola Valley Library: June 21, July 19, Aug 16 (Tuesdays, 2 PM - 3 PM )
765 Portola Rd, Portola Valley, CA 94028
(650) 851.0560
Millbrae Library: June 22, July 20, August 24 (Wednesdays, 7 PM - 8 PM)
1 Library Ave, Millbrae, CA 94030
(650) 697-7607
Belmont Library: June 28, July 26, August 23: (Tuesdays, 7 PM - 8 PM)
1110 Alameda de las Pulgas, Belmont, CA 94002
(650) 591-8286
Summer Cuisine - Fast and Healthy
Santa Clara Library: 2635 Homestead Road Santa Clara
(408) 615-2900
Mondays, 10:30 AM - 11:30 AM
Summer time means cooking light, fast, and with what's in season. Learn easy ways to bring more health and happiness into summer meals. Cooking is all about tips, and the more you know, the better cook you'll be! Join me for a class, or the series.
June 27: Vital Veggies
Eat more vegetables by learning how to bring out their secrets. Topics include: Why to keep water as far away from vegetables as possible, the energetics of food, shopping and storage, and an EZ Seasoning system that will allow you complete control and satisfaction.
July 11: Great Grains
The word refined is a compliment when it comes to your sense of style, but for your diet it’s another matter entirely. Eating whole rather than refined is your ticket to a reduced risk of heart disease, high cholesterol, and diabetes. Six - ten daily servings of grain like brown rice, oatmeal, whole grain pasta are recommended. Make half your grains whole! Come learn how.
July 18: Clean Protein
Plant-based proteins (tofu, tempeh, beans, seitan) are the rage. Learn how to incorporate more into your diet with recipes that appeal to even meat-lovers! We'll tackle mealtime when both vegetarians and meat-eaters sit at the same table.
