Fermentation has been around for centuries as a method of preserving and nutritionally enriching foods. Over recent years it has gained popularity in all levels of the culinary world because it's also delicious (and nerdy cool)!
DurationFermentation has been around for centuries as a method of preserving and nutritionally enriching foods. Over recent years it has gained popularity in all levels of the culinary world because it's also delicious (and nerdy cool)!
In this beginner class you'll learn some basics about fermentation, sample a few fermented delights, and get a head start on some ferments of your very own to take home. Come ready for a little sciency talk, and a lot of food talk!
The Cookbook Co. Cooks store and school is a culinary hub for Calgary. It all started in 1984 and has since grown to become a place for people who cook and love to eat good food.
We believe that good food doesn't have to be complicated or pretentious. We want to try to demystify gourmet food, and its preparation. Good food is about having fun in the kitchen.
Preparing good food should not be about stressing out – its about sharing and exploring and enjoying the slicing and dicing!
Our 11th Avenue location features 3,000 sq feet of delicious retail space and we have recently expanded into another 1,500 sq feet for our new cooking school space.
It will play host to over hundreds of cooking classes, wine classes, specialty dinners and workshops each year, hosted by the best chefs, food professionals, and authors in our city and guest chefs from across Canada. Our cooking classes are casual, entertaining, and informative.
The underlying belief of The Cookbook Co. Cooks is to emphasize the enjoyable part of food, cooking, and time spent together in the kitchen and at the table....
You have to eat - so it might as well be interesting!
This workshop is designed to teach guests how to turn meat protein into products that will last an entire year.
In these up-coming small classes of fermentation workshops you will learn how to make your own tasty krauts, flavorful kimchi to water kifer, fermented vegetables and the super drink everyone is talking about Kombutcha.
Do you have an abundance of canned foods that you've preserved that you are interested in swapping with someone else’s tasty canned goods? Want to learn more from others who hot water bath and pressure can?
The essential components of sourdough are: levain (live bacteria and natural yeast culture) dough (water + flour) time temperature
In this interactive workshop, participants will learn all about lacto-fermentation.
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