Cooking In Paradise
Culinary Vacations Around the World
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- $11.99
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- $11.99
Publisher Description
Cooking in Paradise is a rich, definitive guide to hands-on gourmet cooking vacations around the world.
Ever dream of sauteing in Sicily? Or having a master divulge the secrets of perfect patisserie in Paris? How about mincing in Morocco? Cooking in Paradise will show you how to get there, and scores of other places, with over 150 listings for cooking-vacation programs around the world (and a handful right here in the United States, too).
Joel and Lee Naftali give details about famous courses--like Patricia Wells's "at home" in her eighteenth-century Provencal farmhouse--but have also unearthed truly unusual fare, from a kosher-cooking course in Tuscany to an Australian country house gourmet retreat to a Mexican cuisine class held at a working hillside farm in Oaxaca.
Cooking in Paradise provides all the information you need to book a cooking vacation today, but with its evocation of far-flung locales and over 50 unusual recipes from the schools included, it's perfect for the stay-at-home chef as well.
PUBLISHERS WEEKLY
This handy guide lists and describes recreational cooking programs around the world, with useful information on accommodations, activities for spouses and/or children and prices. The Naftalis (Generation E: The Do-It-Yourself Business Guide for Twentysomething Entrepreneurs) list cooking schools in places as far-flung as Rio de Janeiro, as well as a slew of choices in the U.S. and Canada. The usual suspects weigh in heavily, with numerous programs in Tuscany (e.g., hands-on lessons with Judy Witts Francini of Cucina Divina in Florence). For those with more exotic tastes, there is a spice-oriented tour with cooking lessons in India, offered by Indus Tours, and despite England's drab culinary reputation, it's represented by the likes of the Ashburton Centre in South Devon, whose programs on vegetarian cooking feature Indian curries and "nut loaves." The prose here is generally weak the Naftalis appear to have printed the information provided by the programs with little editing. Recipes scattered here and there are for standards such as stuffed calamari, and introductory sections to each chapter are gushy and insubstantial. Still, this unique and serviceable guide will appeal to adventurous gastronomes.
