Healthy travels to Tecate, Mexico: “A Health Farm You Could Get Used To” (page 104), on La Cocina Que Canta spa and cooking school; Santa Fe, New Mexico: “The Zen of Total Body Maintenance” (page 106), on yoga and meals at The Conscious Gourmet Culinary Retreat; Westlake Village, California: “A Beauty Magazine Come to Life” (page 106), on the Wellness Kitchen at the California Health & Longevity Institute.
Immersion travels to Hyde Park, New York: “Shape Up the Food or Ship Out”(page 108), on Culinary Boot Camp—Basic Training at The Culinary Institute of America; Hong Kong, China: “Going One-on-One with a Master” (page 110), on Chinese-cuisine author Cecilia Au-Yang and her Chopsticks Cooking Centre; Chiang Mai, Thailand: “Fast Times at Master Thai” (page 112), on Thai Cookery School, the first of its kind in Chiang Mai; Vancouver Island, Canada: “Down on the Farm” (page 112), on Fairburn Farm Culinary Retreat and Guesthouse.
One or Two Day travels to Sydney, Australia: “The Secrets of Seafood, Mate” (page 114), on Sydney Seafood School in the Sydney Fish Market; Ottawa, Canada: “Hanging with Pros, Up Canada Way” (page 114), on Le Cordon Bleu, a branch of the famous Paris cooking school; Las Vegas: “Against the Odds” (page 116), on the small and hands-on classes at Creative Cooking; Brooklyn, New York: “India on the East River” (page 118), on Indian cooking classes with food historian Julie Sahni; Garden City, New York: “Viking Conquers America” (page 122), on the Champagne Cocktail Party class at one of the 11 Viking Cooking Schools; New York, New York: “Astor Center Takes Manhattan” (page 122), on classes at the new Astor Center, the Manhattan outpost of The Culinary Institute of America; Barcelona, Spain: “A Small Bite of Spain” (page 124), on half-day Catalan cooking classes with A Taste of Spain; Chiang Mai, Thailand: “Quick Courses in Two Thai Hotels” (page 124), on the Four Seasons and the Mandarin Oriental Dhara Dhevi; New York, New York: “He Blinded Me with Science” (page 129), on Experiential Cuisine with Will Goldfarb at Manhattan’s Institute of Culinary Education.
And More: “Galley Slaves” (page 130) spotlights ten cruise lines on which you can select cooking classes while sailing the world; “More on our Favorites” (page 196) lists the best cooking vacations from the past four years.
Gourmet Entertains features two menus. Casual Cooking: “Dinner Is in Session” (page 172) includes dishes from cooking schools around the world that illustrate basic techniques like prepping tomatoes, cracking crab, tossing pasta in the sauté pan: Spicy Crab Spaghettini with Preserved Lemon; Chicken Breasts Provençal; Parsleyed Potatoes with Saffron; Green Bean and Hazelnut Salad; and Lemon Curd Tart with Olive Oil. “Learning Japanese” (page 188), by Gourmet food editor Maggie Ruggiero, makes Japanese home cooking accessible to novice cooks with a meal including: Shrimp and Daikon Salad with Ume-Shiso Dressing; Cucumbers with Wasabi and Rice Vinegar; Spicy Glazed Eggplant; Kohlrabi Slivers and Pea Shoots with Sesame Dressing; Avocado and Watercress Salad; Black Cod with Mushrooms and Sansho Pepper; Simple Japanese White Rice; and Elderflower Jelly with Honeydew Melon.
In Gourmet Travels: “The Hot Zone” (page 164), Gourmet’s executive food editor, Kemp Minifie, travels to the remote villages of Oaxaca, Mexico, for a chile tour with Oaxacan-food expert and Seasons of My Heart author Susana Trilling, discovering chiles and eating in the homes of families.
In “A Kitchen by the River Li” (page 182), Nicole Mones, author of Lost in Translation and The Last Chinese Chef and a Chinese-cuisine expert, writes about the Yangshuo Cooking School, in Guangxi Autonomous Region. The school is situated in a rural village that looks out over one of China’s most famous panoramas and teaches basic Chinese cooking to foreigners.
The Last Touch: “Red, Delicious” (page 210) features strawberry recipes: Strawberry Leather; Strawberries with Zabaglione; Strawberry Milkshakes; and Strawberry Ice Cubes.
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