Culinary Society - Welcome
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Who we are
Leverett Culinary Society (LCS) teaches cooking classes, arranges social events such as Smoothie Night and Sushi Night for the Masters' Open Houses. LCS' goal is to educate by creating a social atmosphere to learn about food. Membership benefits include honing hands-on culinary skills, acquiring cultural and gourmet knowledge, and possibly developing leadership skills as a LCS officer. Join LCS because you want to learn how to prepare basic, elegant, and scrumptious culinary delights. Or maybe you want to meet fellow Leverites. Or maybe you just like to eat. Either way, LCS is open to anybody at any time, with no overwhelming commitment required. As a service to the House, LCS also maintains and sells keys to the newly refurbished Student Kitchen.
Uzma Yasin, Rachael Barza, Manjari Chatterjee Miller
For more details, read our Constitution.
Kitchen Keys
Leverett House possesses a well-equipped kitchen which is available for student use. It is located in C-entry, and has a wide assortment of cooking equipment. You can now purchase a copy of the kitchen key from Srinithya Ramasubramanian, sramasub@fas.harvard.edu (tutor) for a very nominal one time fee of $5. Please be considerate of others. Return and wash any equipment you use before leaving the kitchen. You will be held responsible for any changes in the kitchen's condition that occur during your stay there.
Key Holders:
- Srinithya Ramasubramanian (sramasub@fas.harvard.edu)
- Betty Yifang Zhang (zhang39@fas.harvard.edu)
- Erika Mejia (emejia@fas.harvard.edu)
- Shivani Ghoshal (ghoshal@fas.harvard.edu)
- Joa Alexander (alexand4@fas.harvard.edu)
Kitchen Reservation system
Please reserve the student kitchen if you plan to use it, and please do not block the kitchen for more than 2 hours at a stretch.
Please enter your reservation details in the below format in this space on this wiki.
- Srinithya Ramasubramanian (G 67) - sramasub@fas.harvard.edu - 11/11/07 from 5 PM to 6 PM (sample)
Please email Srinithya Ramasubramanian, sramasub@fas.harvard.edu (tutor) if you have any questions about this policy.
Recipes
Some sumptuous favorites from our own files and from other Leverites.
California Style Cuisine Using New England Fare
Photos
See photos from our past events.
Recommended Reading
- 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
- Pasta
- 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.