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| Learn to make a Yorkshire Christmas Pie on my A Taste of Christmas Past Course |
Below is the course diary for the period cookery courses I am offering in 2014. Click on the individual links to read more about each course on my website. If you would like to book a course there is a link to the booking form at the end of this post. All 2014 courses are £310 per person. Please book soon as places are limited and they quickly fill up.
COURSE DIARY 2014
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DATE
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STATUS
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COURSE
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| 8-9 March 2014 | PLACES | LATE MEDIEVAL ENGLISH COOKERY |
| 29-30 March 2014 | PLACES | TUDOR AND EARLY STUART COOKERY |
| 26-27 April 2014 | PLACES | ITALIAN RENAISSANCE COOKERY |
| 24-25 May 2014 | PLACES | GEORGIAN COOKERY |
| 14-15 June 2014 | PLACES | VICTORIAN COOKERY |
| 5-6 July 2014 | PLACES | ADVANCED SUGARWORK |
| 23-24 August 2014 | PLACES | PIE MAKING AND PASTRY |
| 13-14 September 2014 | PLACES | JELLY AND MOULDED FOODS |
| 27-28 September 2014 | PLACES | ROASTING AND BROILING |
| 11-12 October 2014 | PLACES | PERIOD SUGARWORK AND CONFECTIONERY |
| 15-16 November 2014 | PLACES | A TASTE OF CHRISTMAS PAST |
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| Use original confectioners moulds like this to create a remarkable sugar paste neo-gothic church from the time of Lord Byron on my new Advanced Sugarwork and Confectionery Course |
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| Forget about the Great British Bake-off. Try something more demanding than the 'Great Cupcake Challenge' |
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| Learn how to make Tudor and Stuart confectionery as it really was made, with original equipment |
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| Learn how to make extraordinary period jellies and ices on my Moulded Foods Course - Bompas and Parr did |
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| My clients come from all over the world. This is Philipp from Vienna, a regular attendant who has just finished off 'jagging' the crinkumcranks on the rim of Daniel Welstead's eighteenth century apple pie |
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Most of my courses cover the vast, unfathomable depths of British period cookery, but I also have a working interest in the early modern Italian kitchen. This is a loin of veal roasted in an original sixteenth century cradle spit and cooked according to a recipe from Bartolomeo Scappi (1570). The joint is spiked with sage, drenched in malvasia wine, sapa and agresto and roasted over ember-roast onions, prunes, rose vinegar and more malvasia. Amazingly delicious!
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| Maestro Martino's ravioli in tempo di carne, being cut with an original Italian Renaissance pastry wheel. Try this out on my Italian Renaissance Cookery Course |
Read an account of one of my courses written by a particularly satisfied customer
Read a newspaper review of my Taste of Christmas Past course
Read a newspaper review of my Taste of Christmas Past course
I know you will post the description of the advanced sugarwork class later this year, but time is moving so slowly in anticipation!
ReplyDeleteHi Elise, the details are now posted - click on the new link above. Cheers Ivan
DeleteJust saw them. OOOOH! Ragged comfits and decorating trenchers!
ReplyDeleteI recently came across your post about My 2014 Cookery Courses, and it brought back so many memories from my own culinary studies! Managing all the practical work along with written assignments can be really challenging. I found that seeking professional cookery assignment help made a huge difference in understanding techniques, submitting projects on time, and improving my grades. It’s great to see resources that support students pursuing cookery courses effectively!
ReplyDelete