Topic One: The Language of Cooking
Any dish in every cuisine fits into this culinary language. This is the alphabet and grammar of all cooking—a structure upon which to hang the body of the dish.
Topic Two: Whole-Dish Grains & Sauces
Cooking methods and improvisational techniques for preparing whole-dish grains (rice, millet, buckwheat, oats, quinoa, Job’s tears, teff, amaranth). See the magical, tasteful transformation and power of little seeds. Learn to capture their power as a source of our human energetic nutrition.
Topic Three: Vegetables & Sauces
Eight basic cooking methods, not including boiling or steaming, give you a long life of variety. In this class, the energetic nutrition of vegetables interfaces with the principles of art and design to give your dishes a sense of color and texture.
Topic Four: Beans & Sauces
A seductive classic, made digestible with proper cooking. This ingredient category is loaded with vegetable protein.
Topic Five: Soups and Stocks
By classifying the “style” of soup or stock, we are able to invent soups using the theories of art and design. This class features four styles of soup: cream, loose vegetable, clear, and bean. In addition, there are two kinds of vegetable stock and soup’s partner – the crouton.
Topic Six: Home-Style Desserts
The art of improvising desserts without measuring tools depends on knowing how unrefined sugar and oil/fat function, and the substance of the forms: cookies, cake, and custards.
Topic Seven: Meal Composition
Now, a meal comes together easily while balancing color, taste, texture, oil, salt, the five tastes, and energetic nutrition.