A Taste of East Asia with Jennifer Joyce

by Leiths School of Food and Wine Claim Listing

Jennifer Joyce's hands-on cookery class delves into the cuisine of East Asia in a celebration of culinary influences from China, Japan, Korea, Taiwan and Thailand. Jennifer will re-aquaint you with some classic Asian dishes aswell as introducing you to new flavours and techniques of Modern Asian coo

£175

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img Duration

4h 30m

Course Details

Jennifer Joyce's hands-on cookery class delves into the cuisine of East Asia in a celebration of culinary influences from China, Japan, Korea, Taiwan and Thailand. Jennifer will re-aquaint you with some classic Asian dishes aswell as introducing you to new flavours and techniques of Modern Asian cookery.

Under Jennifer's guidance you will leave well euipped with the knowledge of where to buy Asian spices and other specialist ingredients, as well as newly found skills to recreate the dishes easily at home.

Jennifer is an American food writer, stylist and chef living long-term in London. She has written several successful cookbooks for the US and UK markets and is a regular contributor to Olive Magazine, BBC Good Food and Waitrose Kitchen magazine. Having appeared on food TV shows in both the UK and the States, she is known for her fresh, healthy, and easy food with vibrancy and a certain joie de vivre.

Her latest book, 'My Asian Kitchen', will be available to purchase on the day.

 

Typical recipes might include:

  • Tuna, mango and avocado poke bowl with togarashi spice and tangy soy dressing

  • Thai prawn larb salad with fried onions, green beans and chilli lime dressing

  • Spicy Xian pork noodles with black vinegar soy and crispy chilli sauce

  • Fried Indonesian chicken thighs with red sambal and coconut rice

Please note, recipes and ingredients may change.

 

Class structure:

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

  • London Branch

    16-20 Wendell Road, London

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