Basic Techniques & Methods of Cookery Course 2012/13

In anticipation of the release of Liam’s new   book, Lessons with Liam,   and after a prolonged absence, we are happy to announce the start of a new Basic Techniques and Methods of Cookery course. The new book is based   on previous Basic Techniques courses and the release of which coincides with   the new, pared down version of this popular course.

Liam’s classes will acquaint participants   with the basics of cooking and food presentation – regardless of their   kitchen skills. You’ll discover that there is something quite satisfying   about conquering techniques that may have previously frustrated you. The   reward is that knowledge of the basic principles will allow you to assert   your creativity positively in the kitchen, giving you the courage to tackle   all kinds of recipes because you’ll understand the chemistry of food and what   makes ingredients work together the way that they do.

The natural extension of Liam’s   enthusiasm for fine cuisine and for sharing his knowledge with anyone wanting   to learn how to cook well, this 15-class cookery course offers a set   curriculum that covers every aspect of cooking – from making the perfect   “stock”, the basis of many good dishes – to selecting and presenting a   “cheese board”. Liam’s three-hour classes will take place every alternate   Saturday morning commencing 10th November 2012 and participants must enrol   for the entire course.

Classes are intimate, consisting of a   maximum of 20 participants who will have the opportunity to interact on a   one-on-one basis with Liam during his 3 hour demonstrations that will   begin promptly at 10:00am. In these classes, participants will meet   like-minded enthusiasts who are equally interested in widening their   knowledge of food, cooking and wine-pairing.

Participants will each receive   comprehensive course notes and recipes and be served three of the dishes   demonstrated, which will be paired with matching wines.

The benefit of this course to   participants – whether they are cooks wanting to improve their knowledge, or   enthusiastic foodies wanting to improve their cooking ability to impress   family and friends, will be to gain the confidence to implement their newly   acquired knowledge and skills with flair and dexterity.

Class 1 10th November: Stocks
Class 2 24th November: Soups & Consommes
Class 3 1st December: Sauces, Dressings & Compound Butters
Class 4 8th December: Salads
Class 5 12th January: Fish
Class 6 26th January: Shellfish
Class 7 9th February: Meat
Class 8 23rd February: Game & Poultry
Class 9 9th March: Offal & Charcuterie
Class 10 23rd March: Eggs
Class 11 6th April: Vegetables & Vegetarian
Class 12 20th April: Pasta, Grains, Rice & Potatoes
Class 13 4th May: Pastry, Batter & Baking
Class 14 18th May: Ice Cream, Sorbet, Coulis & Chocolate
Class 15 1st June: Cheese
R9000 per person