Uncover the mysteries of the simple, ancient cooking vessels known as tagines. Your intimate journey will take you through Morocco to better understand the subtleties of this traditional way of preparing stews.
DurationUncover the mysteries of the simple, ancient cooking vessels known as tagines. Your intimate journey will take you through Morocco to better understand the subtleties of this traditional way of preparing stews.
Slow-roasted meats and vegetables with exotic spice blends are transformed within the tagine into moist, luscious stews that will transport you to another time and place.
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!
Autumn Chicken with olives and candied lemon, an irresistible traditional dish
Welcome fall with warm spices like harissa and ras el hanout. You’ve probably seen these spices mentioned in some of the most popular cookbooks. These dishes are all perfect for a feast.
Discover the sweet and spicy aromatic flavours characteristic of this region. We’ll make Chicken Tagine with Preserved Lemons, Couscous with Dried Fruits & Nuts, Carrot Salad & Almond Phyllo Snake with Orange Creme Anglaise.
And since this really is the best Brunch cooking class, students will be also enjoying our famous Moroccan Mimosas.
Moroccan food is so exotic and full of flavour!
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