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Cook the Book

Join us for our new series, Cook the Book, where you will learn how to prepare recipes from a different cookbook each month in our very own kitchen. These classes will give you the opportunity to dive into the cuisines, flavors, methods and techniques of well-known cookbooks, both locally and nationally, that are dear to our hearts and inspire our culinary point of views.

 

July 

This month we are featuring This is Sunday Dinner: 52 Seasonal Italian Menus by Author and Italian Lifestyle Expert Lisa Caponigri.

This is Sunday Dinner

Lisa's beautiful new cookbook features a fresh and seasonal approach that reflects the cuisines of Piedmont (winter), Campania (spring), Sicily (summer), and Tuscany (fall). Throughout the book, Lisa showcases Italy’s varied and abundant produce, from summery artichokes, apricots, figs, and the famous San Marzano tomato to hearty roasted meats and rich risottos to ward off the cold. The
entire book brims with Lisa’s energy, her reminiscences of living in Italy, anecdotes about her family, and all the advice needed to get a spectacular Sunday dinner on the table—every Sunday of the year.

Lisa's recipes featured in class include:

  • Crostini con Olive Nere Fritti di Lisa (Lisa’s Fried Black Olive Crostini)
  • Bucatini con Cavolfiore (Bucatini with Cauliflower)
  • Pesce Grilliata con Salsa Verde Siciliana (Grilled Swordfish with Sicilian Green Sauce)
  • Torta di Olio di Oliva (Olive Oil Cake)

You can purchase a copy of This Is Sunday Dinner: 52 Seasonal Italian Menus here, but we'll provide printed copies of the recipes in class. Tasting of Lisa's recipes will be enjoyed in class today!  

 

Location: Lincoln Square

$80*

Sunday 7-14-19
5PM - 7:30PM

 

 

*A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes. All classes have a one-week cancellation policy.

 

August 

This month we are featuring Epic VeganWild and Over-the-Top Plant-Based Recipes by chef, author and host and creator of the original vegan travel culinary series, The Vegan Roadie, Dustin Harder.

Epic Vegan cover

Dustin shares recipes that everyone, from beginner cooks to experienced chefs, can create at home.

Epic Vegan offers a choose-your-own-adventure approach for you to become a kitchen warrior in your own home, your own way. Recipes are built from the ground up, so you can stop at just the biscuit, or go beyond to the Deep Dish Brunch Pizza with Garlicky Cheddar Biscuit Crust—the choice is yours, and the level of indulgence is up to you to decide. Epic Vegan offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant based. Think classic and nostalgic, yet messy, juicy, and Instagram-worthy at the same time.

Dustin's recipes featured in class include:

  • Unicorn French Bread Pizza (Baguettes Topped with Beet Marinara, Cashew Mozzarella, Hemp Parmesan and Edible Flowers) will be served upon arrival
  • Grilled Romaine Salad with White BBQ Sauce, Quinoa Bacon Bits and Cornbread Croutons
  • Classic Carbonara with Tofu Cream Sauce and Himalayan Black Salt
  • Everything Buffalo Cauliflower Bites with Blue Cheese Dressing
  • S'mores Cookie Cups (Chocolate Chip Cookies with Graham Crackers, Fudge and Chicago Vegan Foods Dandies Marshmallows), demonstrated by Dustin (You'll receive a take-home bag of Dandies Marshmallows!)

You can purchase a copy of Epic Vegan here, but we'll provide printed copies of the recipes in class. 

 

Location: Merchandise Mart

$80*

Friday 8-9-19
6PM - 9PM

 

 

*A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes. All classes have a one-week cancellation policy.

 

 

Previous Cook the Book Classes

 

June

Dorie Greenspan's Everyday Dorie

Everyday Dorie Home Box

May 

The Complete Indian Instant Pot Cookbook with author and guest chef Chandra Ram 

indianinstantpot

April

Yotam Ottolenghi's Simple

OttolenghiSimple

March 

Samin Nosrat's Salt Fat Acid Heat with The Chopping Block's Owner/Chef Shelley Young

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February

The Complete Indian Instant Pot Cookbook with author and guest chef Chandra Ram (had to be rescheduled in May due to a family emergency)

January 

Superfood Swap with author and Registered Dietitian Nutritionist Dawn Jackson Blatner 

DJBSuperfoodSwap

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