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Natural Gourmet Institute for Food & Health

Myra Kornfeld is the author of The Healthy Hedonist Holidays: A Year of Multi-Cultural Vegetarian-Friendly Holiday Feasts; The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts; and The Voluptuous Vegan. She is a restaurant menu consultant and the recipe coordinator and editor for myfoodmyhealth.com. Myra is a veteran teacher, cooking party director, and magazine contributor. Her website is myrakornfeld.com.

Health-Supportive Cooking & Specialty Classes / Cooking Techniques & Specialty Classes

Vegetable Stocks: Where Flavor Begins
Hands-On

Winning vegan recipes - be they braises, purées, soups, or stews - rely on a simple but essential foundation: a well-made vegetable stock. Homemade stock is the secret that lends layers of flavorful depth and complexity to any dish. Myra will guide you through the fundamentals, techniques and uses of this revered culinary tradition. Mastering the art of stock-making will expand your culinary repertoire and boost your favorite recipes to new heights. Roasted Vegetable Stock for Forbidden Rice Risotto (Oven-Baked and Pressure Cooker Methods) with Black Radishes and Beets, and Braised Italian Kale, Escarole, and Red Peppers • All-Purpose Stock for Anasazi Bean and Squash Ragu, and Millet-Corn Polenta with Sunflower Seeds • Dashi for Hot Soba Noodle Bowl with Tofu, Nori and Ginger, and Green Leaf Salad with Asian Carrot Dressing • Mineral Broth for Tunisian Squash and Red Lentil Soup. (Vegan; wine will be served.)

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Instructor: Myra Kornfeld
Fee:$110.00

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