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Six Basic Cooking Techniques / Jennifer Clair

  • Now Serving 727 N. Broadway, Unit 133 Los Angeles, CA 90012 (map)

Cookbook author and founder of the Home Cooking New York cooking school, Jennifer Clair in conversation with Noelle Carter, LA Times Test Kitchen Director. Book signing to follow. Free event. RSVP to hello@nowservingla.com.

Bursting with vibrant photographs, step-by-step photo tutorials, and delicious recipes to test out new-found skills, Six Basic Cooking Techniques focuses on the six essential skills needed to create a strong foundation so that any home cook can maximize his/her culinary potential:

  • Knife Skills

  • Cooking Meats to Perfection

  • Making Delicious Pan Sauces

  • Roasting Vegetables

  • Blanching Green Vegetables

  • Cooking Leafy Greens 


And after the last 15 years of teaching hands-on cooking classes (as well as having been a Food Editor at Martha Stewart Living and the Recipes Editor at The Wall Street Journal), chef-instructor Jennifer Clair knows exactly what questions burn in the minds of home cooks and answers them in the "Students Ask" pages peppered throughout the book. She covers: 

  • What salt you should use for cooking: kosher, table, or sea

  • How to remove the smell of garlic from your fingertips

  • Why you should never mince basil or mint

  • How to achieve restaurant-worthy crispy chicken skin

  • How to check the internal temperature of meat

  • Which vegetables should be roasted together and why

  • Why blanching green vegetables is better than steaming them 

Six Basic Cooking Techniques is an intimate guide that offers home cooks confidence and leaves them with an "I can do it" attitude.

Earlier Event: November 19
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Later Event: November 26
Movers & Shakers / Hope Ewing