SALT, FAT, ACID, HEAT : How to Cook for Beginners

A stunning cooking class inspired by the work of Samin Nosrat , who has written a book with this title. I was so excited to see this publication.

We will be a group of six and I will provide a nurturing environment from which to learn.

I will show you how:

• the way we cut vegetables informs flavour and texture; this very first step can create a diversity of experiences
• the point in which we add salt informs how deeply salt flavours food and the quantity of salt we use
• acid creates sharpness and definition in the meals we create, there are so many acids to choose from including acid from berries or quinces
• heat is an amazing thing; so many sources of heat and each produces a unique flavour profile but also the temperature chosen and the amount of time something is cooked can completely change how something tastes

What I loooove about this class is that it will empower and liberate you to see how extremely exciting it is to cook when you understand the fundamentals of cooking. And how it is true, it is really true, when you use fresh ingredients and you know how to cook them they taste fantastic. Keep it simple by learning how to do simple.

This is an all day class and a very small class for those who want to be launched back into the kitchen.

We will be grazing all day on various dishes being made, as opposed to a formal sit down lunch.

I soo look forward to meeting you.