Thursday, August 8, 2013

Cook @ Cook the Books

Hi from our kitchen!

Great recipes are the building blocks of great cooking. Whether it is in a book, out of a magazine, or written down on a piece of paper from a good friend. Great recipes are what we are all about. From those in the books we love to sell; to the recipes we create and share in our Cook @ Cook the Books Culinary Workshops - we believe that cooking a recipe should be as pleasurable as eating the finished dish!

Cook @ Cook the Books is also in full swing. Although it might not always look like we have a lot going on, we are now booked out 2-3 nights a week for private groups. If you would like to get together with some friends or workmates and do a class, Contact Us or give us a call 360-6513. While it is only August, our diary is already starting to fill with bookings for end-of-year functions. Opening the pages up for December was a little alarming to say the least.

Coming up we have some old favourites that we just keep getting requests for, as well we are bringing back a few workshops we keep getting requests for. You all love Mexican, but the seasons prevailed and the bright breezy Mexican Workshop we've been teaching is no longer possible, so it was back to the drawing board. The warming food from Central Mexico is perfect for Auckland. What’s more most of the ingredients can be easily sourced, though you might have to make a visit to our friends at Mexican Specialties. Our first group to try these recipes absolutely loved them!

BookClub evenings are back on for winter, so if you are in a bookclub and would like to hold an evening in our kitchen, please get in touch. These are lots of fun, with a delicious supper and lively conversation.

Guest Chef @ Cook the Books - Fine Dining in the Home - Monday 26 August 7pm

 We are absolutely delighted that the award-winning Executive Chef of Salt restaurant in Castor Bay, Mark Harman, is coming to Cook the Books!

An entrepreneurial chef with a passion for delicious, healthy ingredients, Mark’s philosophy on food and cooking is to create contemporary vibrant fresh dishes using classical techniques.  His passion for restaurant quality cuisine has been the inspiration for his own signature range of soups and pestos under the SEASONS™ Gourmet brand.

Formerly Head Chef of high profile establishments Dine, Bellota, Huka Lodge and the luxury Amanyara Hotel in the Caribbean, Mark’s cuisine has received local and international recognition for his cuisine.  His long list of accolades include the New Zealand Beef & Lamb Hallmark of Excellence Award at both Dine and La Patio café, three Wellington Culinary Fare medals, including two Gold's for best overall dishes as well as ten medals at the National Culinary Fare, including Gold.

Lucky for us, Mark now brings 18 years of priceless experience to Cook the Books with his Fine Dining in the Home workshop.  Mark will demonstrate how to produce a restaurant quality menu from starters to dessert that will impress your dinner guests.  Each participant will take home a selection of Mark’s SEASONS™ Gourmet soups to enjoy.

All the booking details for Fine Dining in the Home on Monday 26 August are below.

Can't join us for Mark's evening of fine dining?
For those who are unable to join us for Mark’s Fine Dining in the Home workshop, Mark has 10 prize packs of the SEASONS™ Gourmet soup range to giveaway.  Email us a soup variety that you would love to try in the subject line of your email and be in to win a SEASONS™ Gourmet prize pack. Please include your name, postal address and contact number in the email.

For further information about Mark Harman’s SEASONS™ Gourmet range and to check out what flavour soup you would like to win visit seasons gourmet.


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