Briarpatch Co-op Cooking Classes: Blue Nile Cuisine of East Africa
With Louise Jones
In this class we will ferment Injera, a bubbly bread made of teff and barley. Complementing it will be Berbere-laced dishes Mesir Wat and Tibbs, Basan Za’atar Crackers with Fava Hummus, Sorrel, and Teff Brownies. Vegan and wheat-free.
As a new teacher with the Co-op Cooking School, Louise Jones has been cooking for many years. She graduated from Le Cordon Bleu in 1978 as a student of French Chef Madliene Kamman. In 2014 she graduated from the Living Light Institute as a student of Raw Food Chef Cherie Soria. Interestingly, those two wonderful cuisines are based on opposite principles. In between these certifications she also studied several other cuisines and styles on her own.
For more information: Sign up online or with Hilary: (530) 272-5333 x 134 or email: firstname.lastname@example.org.