EPWC Culinary Arts Cook Book group guidelines
When you are going to host, select a cookbook whose author is an authority on culinary processes, has cooking experience and food preparation skills. By referring to well written cookbooks we can learn more about selected topics, varieties of foods and a variety of ethnic dishes. It also gives us a common ground to use when discussing recipes and food preparation techniques. By using selected cookbooks, we can expand our culinary skills.
This process does require more effort and planning but the results and the experiences are much more satisfying. When preparing your dish keep in mind that we want just a ‘taste’ to sample.
First, select an author/chef who has written cookbook you like and/or have found helpful.
Check to see if this author has a web site that can be used in place of purchasing a book in case someone does not wish to buy a book. .Also check to see if your cookbook selection is available from the library.
At the meeting held before you host:
First: examine the contents in the book. Decide if you want people to bring a dish from a chapter or from a category such as a main dish, a side dish so on. …
Second: prepare slips of paper with one of choices written on the slip. Include the name of the chef/author for easy reference for participants. Each person who is attending the NEXT meeting will bring the dish/choice that they drew.
Hosts for the year are August, Carolyn Strieber, Salad as a Meal by Patricia Wells, October, Joan Koffarnus., December, Viki Brown, February, Jan Griffin, April Marsha Liekkio, June 11, Linda Haysworth-Krueger