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