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COOKING OF SO. ITALY
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Fregola alla Sarda Whole Roasted Onions with Arugula and Prawns Fried Winter Squash with Mint and Garlic Budino di Ricotta |
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| PROFESSIONAL CHOCOLATE TECHNIQUES
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Tempering Chocolate/Mendiants Truffles /Hand dipped in tempered chocolate Chocolate Ruffle Cake with Butterscotch and Berries Gateau au Chocolate with Marbled Chocolate Glaze |
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| PROFESSIONAL CHOCOLATE TECHNIQUES
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Chocolate Torte with Grappa Soaked Raisins and Pine Nuts Old Fashioned Chocolate Truffles (with butter and egg yolks) Chocolate Cinnamon Caramel Celebration Cake w/ruffle "rose" Nibby Napoleons with Blackberries |
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| COOKING OF THAILAND AND VIETNAM
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Khao Soi with Duck Green Papaya Salad Catfish Cooked in a Clay Pot Stir-Fried Pork with Peanuts, Lime and Basil in Lettuce Wraps Vietnamese Fried Bananas |
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| COOKING OF INDIA
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Kofta Suleman Seasonal Vegetable Bhaji Legume Rice Pilaf Chapati Bread Raita |
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| COOKING OF GREECE AND TURKEY
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| COMPOSING FINISHED DISHES WITH SAUCES
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(An Advanced Class on Presentation and Taste with No Recipes) |
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| DESIGNING AND DECORATING DESSERTS
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(An Advanced Class on Presentation and Taste with No Recipes) |
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