<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

boot_camp
cooking_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.

 

November

This month we are featuring Cooking for Good Times by Chef Paul Kahan, and he will join us for an intimate evening of cooking for you!

Cooking for Good Times Paul Kahan

Celebrated Chef, Paul Kahan, made his mark on Chicago through his ingredient-driven cooking techniques, but if you ask him, his favorite place to cook is right at home in the kitchen, surrounded by friends and family, talking, laughing and having a great time. Cooking for Good Times (co-authored by avec’s Chef de Cuisine Perry Hendrix and Rachel Holtzman), shares Kahan's best kept secrets for approachable cooking for friends and family, using basic techniques to whip up all elements of a meal.

In every chapter, readers will find six to eight customizations for a core recipe, with ways to make dishes seem new for every meal, along with simple recommendations for wine and beer pairings. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious.

Paul's restaurants are perpetually packed, but you can enjoy an intimate evening with him as he teaches you how to prepare dishes from his book including:

  • Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette
  • Panzanella with Brussels Sprouts, Grilled Onions, and Crumbly Cheese 
  • Brined and Braised Pork Shoulder with Kielbasa Sausage and Braised Greens
  • Posset (Cultured Cream Dessert Topped with Fruit)  

Generous tasting potions of the demonstrated recipes will be served, and signed copies of Paul's Book, Cooking for Good Times, will be available for purchase during the event.

Location: Merchandise Mart

$125*

Saturday 11-16-19
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.

October

This month we are featuring Dinner for Everyone by Mark Bittman. 

Dinner for Everyone Mark Bittman

In Dinner for Everyone, Mark Bittman shares 100 essential main dishes, helpfully color coded "easy", "vegan", and "all-out". These 300 all-new recipes form a diverse collection that includes quick meals for busy weeknights, creative plant-based fare that will please both vegans and non-vegans alike, and impressive dishes perfect for entertaining. Whatever the experience level, craving, or time constraint, home
cooks will find exactly what they need to prepare all their favorites with confidence and enthusiasm. Rooted in Mark's philosophy of using efficient cooking techniques, fresh ingredients, and basic equipment--and written in his signature to-the-point style--Dinner for Everyone is your next essential cookbook that celebrates simple, straightforward, and a flexible approach to everyday cooking.

Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The
New York Times number-one bestseller, VB6: Eat Vegan Before 6:00.

In this hands-on class, your Chopping Block chef instructor will guide you through the ingredients and techniques in order to bring the foolproof versions of all your favorite dishes from Dinner for Everyone to life.

Recipes featured in class include:

  • Charred Onion Soup over Torn Bread
  • Scalloped Scallops
  • Butternut Wellington
  • Beef Stroganoff with Fried Black Pepper Spaetzle 

You can purchase a copy of Dinner for Everyone herebut we'll provide printed copies of the recipes in class.

 

Location: Merchandise Mart

$95*

Monday 10-24-19
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.

September

This month we are featuring Smitten Kitchen's Every Day by Deb Perelman.

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

$90*

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.

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

$125*

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.

 

September 

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

$90*

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

 

July 

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

This is Sunday Dinner

 

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

res.cloudinary.comoccsnimagefetchdpr_auto,c_fill,g_auto,h_540,w_720httpsres.cloudinary.comoccsnimageuploadv1556740663productsSalt_Fat_Ac-3

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

Not what you’re looking for?

See All Classes

*A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

Not what you’re looking for?

See All Classes