Cooking By the Book: Recent Gems
During each session of this four-week course, you'll join Linda Carucci (virtually) in her Oakland kitchen as she prepares several receipes each week from a different, recently released cookbook. She'll address the book's features as well as any cautionary notes, plus answer your questions.
Linda will showcase these tasty gems:
- The Cook You Want to Be: Everyday Recipes to Impress by Andy Baraghani
- Delectable: Sweet & Savory Baking by Claudia Fleming
- Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant by Jody Williams and Rita Sodi
- The Woks of Life: Recipes to Know and Love from a Chinese American Family by Bill, Judy, Sarah & Kaitlin Leung
Faculty Bio
An award-winning culinary educator, Linda Carucci is the author of Cooking School Secrets for Real World Cooks, a finalist for both James Beard and Julia Child First Book Awards. A professionally trained chef, Linda was dean of the California Culinary Academy and Julia Child Curator of Food Arts at COPIA. She has received numerous awards for her teaching acumen, including "Cooking Teacher of the Year" by the International Association of Culinary Professionals and "Educator of the Year" from "Women Chefs and Restaurateurs."
This is a Livestreamed + Recorded Course
- Classes will stream live on the scheduled day and time.
- Classes will also be video recorded.
- Please note: Purchase of the chosen books is not necessary. Recipes will be provided in advance. The course format is demonstration, not cook-along. It is suitable for beginner and experienced cooks alike.
- Fee assistance is available if cost is a barrier. Learn more.
Schedule Highlights
- Course takes place on Wednesdays, Sept. 27, Oct. 4 and Oct. 11 and on Friday Oct. 13
- Classes meet for four weeks, 2 hours per session (9:30–11:30 AM)
- Videos will post on Fridays in Member Dashboards
- All course materials, including videos, will be available to view and enjoy through Dec. 31
Member Praise for Linda Carucci
"I loved the class! The demos, Linda's knowledge, very comfortable communication style, and recipe selection all worked very well for me."
"Linda's enthusiasm and her love of cooking and sharing draw me in. Even though I have been cooking for decades, I learned more from her in every class!"
Faculty Q&A
- Read an interview with Linda Carucci from our archive.