THE COOK’S WAREHOUSE RELEASES
FALL 2010 CLASS SCHEDULE
ATLANTA, September 16, 2010 – The Fall 2010 class schedule has been released by The Cook’s Warehouse with an impressive depth of cuisine and subject matter.
From “Knife Skills 101 Hands On” to advanced, hands-on classes with local chefs, there are 125 classes from which to choose – one for every age level and interest in this quarter’s classes.
And TCW will host a record number of cookbook authors for classes and signings, including:
· Sara Moulton, Everyday Family Dinners
· Shirley Corriher, award-winning author of Bakewise and Cookwise as well as the consultant to Midstate Mills for its Tenda-Bake line of flours
· Pam Anderson, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
· Kim O’Donnel, The Meat Lovers Meatless Cookbook, Vegetarian Recipes Carnivores Will Devour
· Deborah Krasner, Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
· Nancie McDermott, Quick and Easy Thai: 70 Everyday Recipes, Southern Cakes, and southern pies
· Lauren Chattman, Cookie Swap!
· Susan Nicholson, 7-Day Menu Planner for Dummies
· George Geary, The Complete Baking Cookbook
· And our own Nancy Waldeck, TASTE and SAVOR: Delicious Healthy Recipes + Tasty Wine Tips
Well-known local chefs – including Patric Bell of West Egg Café, Atlanta’s own food chemist Shirley Corriher, and Ray Overton, a TCW favorite returning after seven years – will be at the head of the class.
We’re excited to welcome Sara Moulton back for one very special night and new local instructors include Elisa Gambino, Mark Milliron, Maggie Meroney (wine classes) and former AJC Table Top blogger Meridith Ford Goldman.
As far as cuisines, students may choose from Italian, French, “Southern,” Thai, Tuscan, Asian, vegetarian, New Orleans, Spanish and seafood.
Also available are lessons in a variety of subject-oriented courses from Big Green Egg (grilling), risotto, pasta-bilities, tapas, Dandy Doughnuts!, biscuits, soup-chili-chowder-stew, two-for-one family dinners, Whoopie pies, ciabatta, all-pumpkin, steaks and chops, best-dressed salad, cooking for one, or pressure cooking, among others.
Holiday offerings include classes for gingerbread houses, cupcakes, entertaining, herbal gifts, holiday homemade breads, Thai turkey, stress-free holiday entertaining, petit desserts, Big Green Egg holiday dinner, and New Year’s Eve and New Year’s Day.
There are technique classes such as canning-preserving and “putting up,” homemade baby food, roasting and braising, fondant, and cooking with wine.
And among the “younger set” offerings are Halloween for ages 6 to 9, pastry for ages 10 to 17 and school lunches for ages 6 to 9.
For the wine lover, there are strictly “Wine” and “Wine and Food Pairings” classes as well.
The Cook’s Warehouse ( www.cookswarehouse.com ) is greater Atlanta’s premier gourmet cookware store and cooking school with three locations in Midtown, Decatur and Brookhaven. It offers more than 15,000 products for the kitchen and operates the largest avocational cooking school in the Southeast, conducting more than 600 classes yearly, often taught by local chefs, and has a large web-based delivery-by-post site.
Owned and operated by founder Mary S. Moore, The Cook’s Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.
