<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • Cook the Book Webpage

Request more information about our Cook the Book classes

How to Roast a Pepper  <> <> <> <> <> <> <> <> <> <>

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.



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


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.



This month we are featuring Deb Perelman's Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Deb's recipes will make you want to stop what you’re doing right now and cook. The recipes are for real people—people with busy lives who don’t want to sacrifice flavor or quality.

Smitten Kitchen

Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Smitten Kitchen Every Day presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—recipes that you'll want to put in your forever files. Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.

In this hands-on class, your Chopping Block chef instructor will guide you through the ingredients and techniques in order to bring the ingeniously creative yet accessible recipes of Smitten Kitchen to life.

Recipes featured in class include:

  • Kale Caesar with Broken Eggs and Crushed Croutons
  • Brick Hens with Charred Lemon
  • Zucchini-Stuffed Zucchini with Sorta Salsa Verde
  • Caramelized Plum Tartlets

You can purchase a copy of Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites here but we'll provide printed copies of the recipes in class.


Location: Lincoln Square


Thursday 9-19-19
6:30PM - 9:30PM



*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.



Previous Cook the Book Classes



Lisa Caponigri's This is Sunday Dinner: 52 Seasonal Italian Menus 

This is Sunday Dinner



Dorie Greenspan's Everyday Dorie

Everyday Dorie Home Box


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



Yotam Ottolenghi's Simple



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



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


Superfood Swap with author and Registered Dietitian Nutritionist Dawn Jackson Blatner 


Not what you’re looking for?

See All Classes