Topic One: The Language of Cooking
This is the trademark basis of The School of Natural Cookery from Boulder, CO. 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. This is the first step towards intuitive cooking.
Topic Two: Whole Grains
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, gives 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.