My friend Karen's cookbook.
cooking and painting classes in Provence.
A Culinary Legacy From Escoffier to Today.
"Karen's cookbook is more than just a book with French recipes; it is a story of an 18-year old girl who found her passion for the culinary arts through her grandfather’s old handmade, wooden chest."One day Karen decided to go through her grandparent’s attic and found an old handmade chest. While she was sifting through the chest she found a ledger full of old recipes prepared by her grandfather while he studied under the famous Auguste Escoffier in Paris. Karen made a promise to herself that one day she would take all of those old recipes and translate them into modern English. Through this journey, Karen found her own passion for the culinary arts."
"Nearly fifty years after finding that old ledger Karen has had all of those recipes translated and published. I had the pleasure of meeting Karen when she came to France for six months to translate, to create the recipes, photograph and work on the details of the beautiful ledger her grandfather left behind."
"While in the village, Karen met restaurant owner and chef Max Callegari, and they decided to collaborate on the book. Callegari helped Stoeckley with the translation and interpretation of the recipes, and the two tested many of the dishes in his restaurant."
Callegari recognized the influence of renowned 19th-century chef Auguste Escoffier in many of the recipes, and at his urging, Stoeckley visited the Escoffier Foundation. From there they discovered that her grandfather likely was trained by Escoffier. Stoeckley's project so fascinated Auguste Escoffier's great-grandson Michel Escoffier, that he offered to write the forward of her book."
Via Karen's Publisher and Saint Louis Public Radio
A Culinary Legacy From Escoffier to Today.
Karen and her husband offer week-long excursions in France.
Cooking In Provence provides unforgettable all-inclusive vacations exploring French culture through cooking and painting. Their French cooking classes run between four to four-and-a-half hours, and Karen provides personalized attention during sessions. They cover all the basics of Provencal cooking, and participants will receive a binder containing most of the recipes. Sometimes, menu selections change depending on local market availability. Provencal aprons also are supplied for participants. The Plein Air classes run daily for the same length of time as the cooking classes. The week is limited to just six individuals/three couples which can be men and women, two women, or two men. The suites are double-occupancy.
For more information please follow this link.
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