Culinary Society - Welcome
|Leverett Organizations||Advising | Prelaw | Premed | Pre-Career|
Who we are
Leverett Culinary Society (LCS) teaches occasional cooking classes, arranges food-centric social events, and maintains a small student kitchen in C-entry. Our goal is to create a social atmosphere to learn about food and cooking. LCS is open to anybody at any time, with no ongoing commitment required.
We are looking for student leaders! Please contact us by email (copy both tutors) if you are interested in organizing either a one-off event or a recurring meeting. We have funds to cover reasonable expenses and can help with logistics.
For a historical take on the society, read the Constitution.
Culinary Events at Leverett 2014-2015
Will be announced soon!
There is a small kitchen in the basement below the dining hall (The Rabbit Hole) which is available for student use (Lev only).
Please be considerate of others! It is a communal resource.
- For access, sign out the kitchen key from the Leverett guard.
- Return the key IMMEDIATELY when you leave the kitchen. If there is no one physically in the kitchen then the key should be in the guard's office!
- When finished, be sure that the stove and oven are off.
- Clean up after yourself! Wash any equipment that you use and leave it in the drying rack.
- Clearly label all food left in the fridge with your name and date.
- Discard any unmarked food that you find in the fridge/freezer/etc. Unmarked = garbage.
- If the guard's office is closed and you need urgent access, contact the tutor on call to open the office for you.
Some sumptuous favorites from our own files and from other Leverites.
See photos from past events.
Cookbook Reviews and Resources
- Veggie Chic - Rose Elliot
- New Vegetarian - Celia Brooks Brown
- Entertaining Vegetarians - Celia Brooks Brown
- World Vegetarian Classics - Celia Brooks Brown
- The 15-Minute Gourmet: Vegetarian - Paulette Mitchell
to borrow or review these books, contact Rachael
- The Joy of Cooking -
to borrow or review these books, contact Jen
- The Joy of Cooking -
- Haute (French) Cuisine (Etymology: French, literally, high cooking: artful or elaborate cuisine; especially, traditionally elaborate French cuisine)
- Auguste Escoffier : The Complete Guide to the Art of Modern Cookery
- Jean-Anthelme Brillat-Savarin: The Physiology of Taste
- Larousse Gastronomique : The New American Edition of the World's Greatest Culinary Encyclopedia
- Jacques Pepin: La Technique
- M.F.K. Fisher: The Art of Eating
- Madeleine Kamman: The New Making of a Cook : The Art, Techniques, and Science of Good Cooking
- Julia Child: Mastering the Art of French Cooking.
- Nouvelle/Fusion Cuisine (definition: a form of French cuisine that uses little flour or fat and stresses light sauces and the use of fresh seasonal produce; also : any national cuisine that stresses lightness and freshness in preparation, e.g., American nouvelle cuisine/food prepared using techniques and ingredients of various ethnic or regional cuisine)
- John Ash: From the Earth to the Table
- The Silver Palate Cookbook
- Alice L. Waters: Chez Panisse Cafe Cookbook
- Baking (bread)
- Carol Field: The Italian Baker
- Joe Ortiz: The Village Baker
- Peter Reinhart: Brother Juniper's Bread Book : Slow-Rise Baking As Method and Metaphor
- Bugialli: Bugialli on Pasta
- Other books of interest
- Harold McGee: On Food and Cooking : The Science and Lore of the Kitchen
- John Lanchester: The Debt to Pleasure : A Novel
Culinary Web Links
Food Network - one of the largest cooking sites on the Internet.
Epicurious.com - great resource for recipes