Culinary Society - Welcome

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Contents 1 Who we are 2 Culinary Events at Leverett 3 Kitchen Keys 4 Kitchen Reservation system 5 Recipes 6 Photos 7 Cookbook Reviews and Resources 8 Recommended Reading 9 Culinary Web Links

Who we are

Leverett Culinary Society (LCS) teaches occasional cooking classes, arranges social events such as Smoothie Night and Sushi Night for the Masters' Open Houses, and maintains a small student kitchen.

Our goal is to create 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.

Alfie Ulloa, Jennifer Mrowka, John Kirkham, Rachael Barza

For more details, read our Constitution.

Culinary Events at Leverett

2009-2010 events TBD

Kitchen Keys

There is a small kitchen on the first floor of C-entry which is available for student use. The key can be picked up from the guard office. Remember to return the key after use!

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.

Kitchen Reservation system

TBD

Recipes

Some sumptuous favorites from our own files and from other Leverites.

Marshmallow Making Handout

Sushi Night Handout

How to Run Sushi Night

California Style Cuisine Using New England Fare

Photos

See photos from our past events.

Cookbook Reviews and Resources

1. Vegetarian
   • 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

1. General
   • The Joy of Cooking -
     to borrow or review these books, contact Jen

Recommended Reading

1. 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.
2. 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
3. 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
4. Pasta
   • Bugialli: Bugialli on Pasta
5. 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