Cooking Class Book Club

Love reading and food? This is the perfect book club for you! Throughout the course, students will read and discuss three different books ? each with a food-related twist. February's book: The Middlesteins by Jami Attenburg For more than 30 years, Edie and Richard Middlestein shared a solid family life together in the suburbs of Chicago. But now things are splintering apart. With pitch-perfect prose, huge compassion and sly humor, Jami Attenberg has given us an epic story of marriage, family and obsession. The Middlesteins explores the hopes and heartbreaks of new and old love, the yearnings of Midwestern America and our devastating and fascinating preoccupation with food. March?s book: The Shell Seekers by Rosamunde Pilcher Rosamunde Pilcher's New York Times bestselling novel is a captivating tale of life and love. A novel of connection, it is the story of one family "mothers and daughters, husbands and lovers " and of the passions and heartbreak that have held them together for three generations. April's book: 32 Yolks: From My Mother's Table To Working The Line by Eric Ripert In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades and he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of legendary Parisian chefs until Ripert made his way to the United States at the age of 24, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself  "and his home " in the kitchen. We will discuss the chosen book at the start of the class and then go into the kitchen and prepare some of the meals mentioned in the book! Leave each class with recipes to take home and enjoy. Participants will learn new techniques to use in their own kitchens, as well as read new and exciting books about food, love and travel. Please note: You must register for this class by Feb. 10. Any withdrawals after the Feb. 10 deadline will not receive a refund for materials costs. Participants must obtain their own copy of the books. Course price includes a $35 materials fee. Pre-registration required call continuing education at 518-743-2238 or email: conted@sunyacc.edu 518-743-2238