CLASS: Classic Cookbook: The Joy of Cooking
Chef: Cooking School Staff
Its tattered, torn and splattered cover is consistent throughout American kitchens. Recently ringing in its 75th anniversary, “The Joy of Cooking” is the companion to novice and accomplished cooks alike. Including everything from how to skin a squirrel to how to bake brownies, “The Joy of Cooking,” remains a reference in modern American cookery. Join the Cooking School for a celebration of this classic as the staff guides you through some of their favorite recipes from this beloved cookbook.
Menu: Spinach Soufflés; Roasted Chicken with Rice Pilaf; Giant Cream Puff with Pastry Cream and Chocolate Glaze; Jim's Favorite Peanut Butter Cookies