How to Boil Water
"There is a prevailing theory that we need to know much more than we do in order to feed ourselves well. It isn't true. Most of us already have water, a pot to put it in, and a way to light a fire. This gives us boiling water, in which we can do more good cooking than we know."
So begins Tamar Adler's book of essays on pleasurable, grounded cooking. We can make wonderful meals of whatever we have, she explains, using simple, humble techniques and basic tools. Taking advantage of a pot of well-seasoned boiling is both fundamental and the perfect metaphor for her philosophy.
In this combination Hands On/Demonstration Class, begin with a pot of boiling water, and taste and talk your way toward the sort of meal that you want to eat.
Tamar Adler is the author of the recently released An Everlasting Meal: Cooking with Economy and Grace. (Scribner, October 2011) She is a former editor of Harper's Magazine, the founding head chef of Farm 255 in Athens, Georgia, and cooked at Chez Panisse. Her book has been featured in The New York Times, The Washington Post, The Montreal Gazette, The Irish Times, The San Francisco Examiner, among other publications. Her writing has appeared in Harper's Magazine, The New York Times, The New Leader, Mother Jones, Fine Cooking, Salon.com, Gilt Taste, and the Atlantic.com. Tamar lives in Brooklyn, NY.
18 Reasons (View)
3674 18th St.
San Francisco, CA 94110
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