Hands-On and Demonstration, $60
In The Foods of Israel Today, author Joan Nathan takes a fascinating look at some of Israel’s most beloved dishes. With culinary influences from Egypt, Germany, Iran, Italy, Libya, Morocco, Turkey, and others, the complex cuisine of Israel is indeed one of the most eclectic in the world. In this edition of our “Cook, Meet Book” series, we’ll cook along with one of the most acclaimed and enticing cookbooks of the past decade.
On the Menu: Spinach and Cheese Burekas; Bosnian Cod Stew with Tomatoes, Leeks, and Peppers (Caldo di Pesce); Jewish-Style Artichokes (Carciofi Alla Giudia); Pottage of Lentil, Frika, and Onions (Mujeddra); Quick Kibbutz Apple Cake.
Instructor: Wai Chu, Culinary Center Educator