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Cookhouse Classes

We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Tuesday, October 10, 2006. A French culinary wonder! Learn how this one recipe can be altered to make various exciting flavoured breads; from roasted garlic, sundried tomato and basil, to rosemary toasted onion. No matter what the flavour, this bread lends itself well to any addition. Ever wondered what bread makes the best French Toast? Wonder no more, this is it! Fresh Rosemary and Carameliz...

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Cookhouse Classes | cookhouse-classes.blogspot.com Reviews
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We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Tuesday, October 10, 2006. A French culinary wonder! Learn how this one recipe can be altered to make various exciting flavoured breads; from roasted garlic, sundried tomato and basil, to rosemary toasted onion. No matter what the flavour, this bread lends itself well to any addition. Ever wondered what bread makes the best French Toast? Wonder no more, this is it! Fresh Rosemary and Carameliz...
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1 cookhouse classes
2 braided brioche
3 cookhouse culinary centre
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6 delectable
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8 chilled cherry cheesecake
9 featured classes
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Cookhouse Classes | cookhouse-classes.blogspot.com Reviews

https://cookhouse-classes.blogspot.com

We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Tuesday, October 10, 2006. A French culinary wonder! Learn how this one recipe can be altered to make various exciting flavoured breads; from roasted garlic, sundried tomato and basil, to rosemary toasted onion. No matter what the flavour, this bread lends itself well to any addition. Ever wondered what bread makes the best French Toast? Wonder no more, this is it! Fresh Rosemary and Carameliz...

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cookhouse-classes.blogspot.com cookhouse-classes.blogspot.com
1

Cookhouse Classes: Attention All Chocoholics!

http://www.cookhouse-classes.blogspot.com/2006/10/attention-all-chocoholics.html

We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Tuesday, October 10, 2006. October 21st at the cookhouse we will have an exciting free cooking demonstration with Tomeq Weekes! Posted by The Cookhouse at 3:15 PM. Halifax, Nova Scotia, Canada. View my complete profile. Cooking for the Health of It. Its All Greek to Me! Chef Mary Sue Waisman. Chef James MacDougal of La Perla. Cooking Pasta The Italian Way. The Kitchen Foundations Classes.

2

Cookhouse Classes: Cooking Pasta The Italian Way

http://www.cookhouse-classes.blogspot.com/2006/08/cooking-pasta-italian-way.html

We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Friday, August 18, 2006. Cooking Pasta The Italian Way. Cooking Pasta the Italian Way with Chef James MacDougal. Spaghetti 'l aglio e olio piccante (spaghetti tossed with garlic, olive oil and chillies). Capellini D'angelo (Angel hair pasta with sautéed vegetables). Penne al Bolgnese (Quill shaped pasta with meat sauce). Linguine 'l Carbonara (Linguine simmered with bacon and egg).

3

Cookhouse Classes: Chocolate Basics

http://www.cookhouse-classes.blogspot.com/2006/10/chocolate-basics.html

We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Tuesday, October 10, 2006. Basic techniques for the beginner. "Good ingredients make great chocolate". Learn to make delicious centres and how to cover them in rich Belgian chocolate. Work with hand rolling and molded truffles. Participants will make chocolate covered truffles and butter creams from scratch, start to finish. Tempering fine chocolate to assure shine, colour and "snap".

4

Cookhouse Classes: Kitchen Foundations: Class 4

http://www.cookhouse-classes.blogspot.com/2006/08/kitchen-foundations-class-4.html

We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Friday, August 18, 2006. Kitchen Foundations: Class 4. Basic Skills Class #4: Grilling, Roasting and Baking. Master the grill and take control of your oven. In this class you’ll learn to achieve moist, flavourful results as well as how to create delicious, complementary sauces. We’ll also discuss which cuts of meat and vegetables are best suited to these types of cooking.

5

Cookhouse Classes: Cooking Italian

http://www.cookhouse-classes.blogspot.com/2006/08/cooking-italian.html

We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Friday, August 18, 2006. With Chef James Macdougal. Buono Gusto (good taste). Bagna Caldo- warm bath (from the region of Piemonte). Warm garlic and anchovy dip with fresh vegetables. Antipasti (before the pasta ). Stufato di Pesce- stew of fish (from the region of Venezia). Light seafood stew in a saffron broth served with polenta. Piatto Principale (principal plate or main course).

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thecookhouse.blogspot.com thecookhouse.blogspot.com

The Cookhouse: July 2006

http://thecookhouse.blogspot.com/2006_07_01_archive.html

We are a full service retail kitcheware store located in Halifax, Nova Scotia. We have been supplying essential kitchen tools and services for over a decade. We offer cooking and cake decorating classes, weekly cooking demos, knife sharpening, gift certificates, gift wrapping and special order services. Visit us at 1512 Dresden Row, Halifax, NS, Canada 902.431.5022. Thursday, July 27, 2006. New products at The Cookhouse! Enjoy your wine at its best. The electronic Rouge O2 Wine Breather.

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Cookhouse Classes

We offer cooking and cake decorating classes. We offer free weekly cooking demos. Call 902.431.5022 for details. Tuesday, October 10, 2006. A French culinary wonder! Learn how this one recipe can be altered to make various exciting flavoured breads; from roasted garlic, sundried tomato and basil, to rosemary toasted onion. No matter what the flavour, this bread lends itself well to any addition. Ever wondered what bread makes the best French Toast? Wonder no more, this is it! Fresh Rosemary and Carameliz...

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