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Episode 36 – How do you learn to cook?

One of the few positive aspects of this eternal lockdown is that I had the chance to learn new recipes and techniques. Usually, I am too busy trying to respect deadlines, juggling cooking classes and assignments, so I just play it safe.
Week after week, I cook those old reliable recipes that are part of my cooking repertoire. Comfort comes from repeating a ritual, a set of flavours.
But where is the excitement of learning a new dish? Of discovering a new technique?
This feeling of excitement and adventure probably is not shared by everyone who is approaching cooking for the first time. If you have to learn to cook as an adult, because your family was not very much into cooking, or because you discovered this curiosity towards food just at a later stage, you might have the same question in mind: and now, how do I learn to cook?
Being also a cooking class teacher, I’m often asked to share my tips on how one learns to cook. And this is the theme of today’s episode, where you will find also some tips from friends who are cooking class instructors and food writers.

Thanks to:

Two very useful online tools to convert grams to cups:

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Join our Virtual Tuscan Cooking Class

Due to the COVID-19 pandemic and the Italian lockdown, we had to suspend our cooking classes for the moment. Contact us for future dates later in the year.

As we are missing people joining us in the kitchen and we’re missing sharing food and recipes, we launched a Udemy virtual Tuscan cooking course!
With this course you will join me in my kitchen, attending step-by-step cooking demonstrations to show you exactly how to prepare each recipe.
We’re going to use simple, affordable ingredients. Stock up your pantry and be ready to start cooking like an Italian and Tuscan home cook. You’ll learn recipes to make antipasti (appetisers, like focaccia, chicken liver paté and sausage crostoni), primi (fresh pasta from scratch like tagliatelle and ravioli, risotto, gnocchi, and all the dressings for your pasta), secondi (traditional meat and fish dishes), contorni (seasonal side dishes from stewed artichokes to grilled eggplants) and dolci (my famous olive oil cake, but also crostate, almond biscotti and tiramisù). There will be also a chapter on preserves, so that you’ll be able to replicate my spicy tomato jam for a cheese platter, my limoncello or the summer tomato sauce.
We will periodically upload new recipes and content!

The recipes we mentioned in this episode:
Episode 23 – A Tuscan Pantry

Have you made one of our recipes?

If you make one of our recipes, Snap a pic and tag @julskitchen and hashtag it #myseasonaltable. We love to see your creations on Instagram, Facebook, & Twitter! Join the fun of our Facebook Group Cooking with Juls’ Kitchen, too.

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This Post Has 2 Comments

  1. Hi Gulia! Wonderful advice and love how you included other experts so nicely. I could not understand the name of the second book you mentioned or the author. Could you let us know?! Thank you!

    1. Hello Kiki, I’m sorry for my late answer! The book is The Flavour Thesaurus by Niki Segnit. It is a wonderful book!

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