The Cookbook Club: The Boston Cooking School Cook Book
A true visionary, Fannie Farmer self published her "Boston Cooking School Cook Book" in 1896 and changed the way cookbooks were written forever. She was the first cookbook author to include standardized measurements in her recipes and to distinguish between recipes and directions. (Were it not for her, we might still be using recipes that call for "butter the size of an egg.") She also taught nutrition at Harvard University.
Join Maite to discuss this cookbook and prepare a 6-course meal adapted from its recipes.
Refunds require 5-day cancellation notification.
Maite Gomez-Rejon has a BFA from the University of Texas at Austin, an MFA from the School of the Art Institute of Chicago and a Grande Diplome from the French Culinary Institute in New York City. Since 1995 Maite has worked in the education departments of the Metropolitan Museum of Art, Museum of Modern Art, and the J. Paul Getty Museum, and has worked as a private chef and caterer. In 2007, Maite founded ArtBites, art and culinary history combined with hands-on cooking instruction, which she teaches at museums, universities, and cultural centers across the country. Maite has been a guest on the Today Show, featured in Food & Wine magazine, and interviewed on KCRWs Good Food and NPRs Splendid Table. She is a contributor to Life & Thyme, Eaten Magazine, and other publications. Her essay, "Mexico's Early Cookbooks," will soon be published by Oxford University Press.
The New School of Cooking (View)
525 East Colorado
Pasadena, CA 91101
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|