From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—comes a passionate and practical book about the joys of cooking for one. In her newest cookbook, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, you can feel free to fail and you can use leftovers to innovate. Lidia Bastianich will join her longtime friend and publisher, Judith Jones, for an intimate class showcasing the many ways to enhance your culinary repertoire when cooking on a smaller scale. Lidia will stand alongside Judith as she demonstrates 4 handpicked recipes for guests to enjoy, paired with complementary wines. Guests will receive a copy of Judith’s book, The Pleasures of Cooking for One.
Mussels on the Half Shell with Dressing
A Small Roast Pork Tenderloin with Root Vegetables
Gratinate of Pork Scallopine with Eggplant and Squash
Cheese Plate with Fresh Seasonal Fruit
Bastianich, Adriatico Friulano 2010, Friuli Venezia Giulia
Bastianich Vespa Bianco 2009, Friuli Venezia Giulia
La Mozza, Aragone 2007, Toscana
Fontanafredda, Galarej Asti Spumante DOCG 2009, Piemonte
Judith Jones is the now-retired Senior Editor and Vice President at Alfred A. Knopf. She joined the company in 1957 as an editor working primarily on translations of French writers such as Albert Camus and Jean-Paul Sartre. She had worked before that for Doubleday, first in New York and then in Paris, where she was responsible for reading and recommending The Diary of Anne Frank. In addition to her literary authors, she has been particularly interested in developing a list of first-rate cookbook writers; her authors have included Julia Child (Judith published Julia’s first book and was her editor ever after), Lidia Bastianich, James Beard, Marion Cunningham, Rosie Daley, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Scott Peacock, Joan Nathan, Jacques Pépin, Claudia Roden, and Nina Simonds. She is the coauthor with Evan Jones (her late husband) of two books: The Book of Bread: Knead It, Punch It, Bake It! (for children); and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L.L. Bean Game and Fish Cookbook. Recently, she has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. To learn more about Judith please visit www.judithjonescooks.com
Lidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married two passions in life - her family and food, to create multiple endeavors alongside her two children, Joseph and Tanya. Lidia has authored seven cookbooks as well as the recent, Nonna Tell Me a Story: Lidia's Christmas Kitchen, her first children's book. Lidia is the chef/owner of four acclaimed New York City restaurants - Felidia, Becco, Esca and Del Posto, as well as Lidia's in Pittsburgh and Kansas City. In 2010, alongside her son Joe Bastianich, Mario Batali, Oscar Farinetti and the Sapers, she opened Eataly. Lidia is the founder and president of Tavola Productions, which produces Lidia's Italy. Together with her son Joseph, Lidia also produces award-winning wines at Bastianich Vineyards in Friuli and La Mozza Vineyards in Maremma, Italy. Along with her daughter Tanya, son-in law Corrado Manuali and other partners, the team launched Nonna Foods in 2010 as a platform to distribute an array of both existing and new "Lidia's" food products. Lidia gives freely of her time and knowledge, and is an active member of society who participates in community service activities and special events on behalf of the James Beard Foundation and Public Television. To learn more about Lidia please visit www.LidiasItaly.com.
**Class lengths are approximate and may vary by 10-15 minutes. Menu and wines are subject to slight change.