spring-summer 07 brochure.qxd - The Natural Gourmet Institute

Natural Gourmet Institute
for Food and Health
TABLE OF CONTENTS
BY SUBJECT CATEGORY
SPRING/SUMMER 2007
HEALTH-SUPPORTIVE CULINARY ARTS
COOKING AND SPECIALTY CLASSES
6
PAGE NO.
AYURVEDA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
BASICS 1-4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-11
BASIC SUMMER INTENSIVE . . . . . . . . . . . . . . . . . . . . . . .12
CHILDREN, TEENS & YOUNG ADULTS . . . . . . . . . . .13-14
COOKING TECHNIQUES . . . . . . . . . . . . . . . . . . . . . . .15-21
ETHNIC & REGIONAL CUISINE . . . . . . . . . . . . . . . . . .22-28
FERMENTED/CULTURED FOODS . . . . . . . . . . . . . . . . . . .30
FISH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-30
MACROBIOTICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
MANAGE YOUR MEDICAL CONDITION . . . . . . . . . . .32-33
MARKET TOURS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34-35
MEDICINAL MUSHROOMS . . . . . . . . . . . . . . . . . . . . . . . .35
QUICK & EASY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36-37
RAW FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40-42
SEITAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
TEMPEH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
WEIGHT LOSS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
PASTRY ARTS & DESSERTS . . . . . . . . . . . . . . . . . . . .44-47
LECTURES & DEMONSTRATIONS . . . . . . . . . . . . . . .49-58
CONTINUING EDUCATION . . . . . . . . . . . . . . . . . . . . . . . .48
Call 212-645-5170

PUBLIC CLASS CALENDAR
SPRING/SUMMER 2007
CLASSES BEGIN ON THESE DATES
APRIL COURSE NO.
9 Monday Basics 1: How to Begin.................................................1a
14 Saturday 5-Ingredient Comfort Food: Soothing and Simple ...51a
18 Wednesday Spring Cleanse...............................................................71
19 Thursday Basics 2: Knife Skills.....................................................2a
21 Saturday Basics 3: Mostly Vegetarian Cooking Techniques .....3a
23 Monday Homeopathy at Home....................................................73
24 Tuesday Newest and Best Vegan Ways with Chocolate ...........62
25 Wednesday Organic Grass-Fed Meat & Poultry ..............................10
26 Thursday Dinner Double-Time: Meals in 30 Minutes.................52a
27 Friday Sunny Days in Provence...............................................23
28 Saturday Conquering Inflammation: Pantry to the Rescue .......74
30 Monday A Tribute to Spring: A Seasonal Macrobiotic Menu ...41
MAY COURSE NO.
1 Tuesday Mellow Miso............................................................................40
2 Wednesday Basics 1: How to Begin ......................................................1b
2 Wednesday Cholesterol: The Real Story! .............................................75
3 Thursday Raw American Family Favorites.......................................54
4 Friday Wrap and Roll ........................................................................11
5 Saturday The Festive Flavors of Cinco de Mayo...........................24
5 Saturday Candida and the Diet Connection ...................................76
7 Monday South Indian Cuisine for the Contemporary Cook.........25
8 Tuesday Tempeh Temptations ...........................................................60
9 Wednesday Real Food: A Diet for Real Health ....................................77
10 Thursday Eggology: Science Behind Perfectly Cooked Eggs......12
10 Thursday Common Ailments/Simple Solutions ..............................78
11 Friday Basics 2: Knife Skills ..........................................................2b
12 Saturday Pizza Party with The Works .................................................7
12 Saturday The Healing Kitchen - Your Natural Pharmacy.............79
14 Monday Basics 3: Mostly Vegetarian Cooking Techniques......3b
15 Tuesday Spring Vegetable Harvest...................................................13
17 Thursday Maximizing Heart Health.....................................................43
17 Thursday Fun Ways to Teach Children Healthy Eating Habits.....80
18 Friday Raw Middle Eastern Fare: Simply Sensational ............55
19 Saturday Homemade Bread & Market Menu from Union Sq.!.......48a
22 Tuesday Japanese Zen Temple Cooking.........................................26
23 Wednesday The Chocolate Experience - History, Uses & Tastes........63
24 Thursday Greek Island Fare .................................................................27
31 Thursday Healthy Treasures from the Sea.......................................37
(CONTINUED ON NEXT PAGE)
Extension 4 to Register.
7

PUBLIC CLASS CALENDAR
(CONTINUED)
CLASSES BEGIN ON THESE DATES
JUNE COURSE NO.
2 Saturday Basics 4: Principles of Balance....................................4a
2 Saturday The Route to India via Manhattan ................................49
5 Tuesday Vegetarian Sushi - Roll Your Own................................28
5 Tuesday How to Write a Business Plan for a Food Business .....81
7 Thursday A Holistic Approach to Eating Disorders ....................82
8 Friday Raw Italian ......................................................................56
9 Saturday Moving Through Menopause Naturally .......................83
12 Tuesday Healing with Water.........................................................84
13 Wednesday 7 Steps to Strengthening Health ..................................85
14 Thursday Flexitarian Table: Something for Everyone-Spring ....14
16 Saturday Globally Gluten-Free: French .......................................45
18 Monday Sea Vegetables: A Deep Sea Adventure ......................15
19 Tuesday Basics 1: How to Begin.................................................1c
20 Wednesday Regaining Digestive Health...........................................86
21 Thursday Fresh Fish Made Fabulous ...........................................38
23 Saturday Lose Weight & Build Better Health in 3 Easy Steps.....61
24 Sunday The Delectable Dosa: Art of Making Indian Crepes ...29
25 Monday Really Raw ......................................................................57
27 Wednesday Vegetarian BBQ and Summer Picnic Fare ..................16
28 Thursday Really Cool Vegan Desserts .........................................64
30 Saturday Basics 2: Knife Skills.....................................................2c
JULY COURSE NO.
1 Sunday Basics 3: Mostly Vegetarian Cooking Techniques .....3c
7 Saturday Globally Gluten-Free: Italian.........................................46
9 Monday 26th Annual Summer Basic Intensive............................5
9 Monday Savory Homemade Seitan.............................................59
11 Wednesday Modern Menu Planning for Diabetics ..........................44
12 Thursday Authentic Moroccan ......................................................30
14 Saturday Build Your Own Frozen Vegan Desserts .....................65
14 Saturday The Health Risks of Modern Food Technology ..........87
15 Sunday Handmade Pasta - Truly Italian.....................................31
18 Wednesday Cracking the Coconut....................................................17
19 Thursday How to Launch & Market a Food Product ...................88
21 Saturday Super Simple Shrimp and Scallops .............................39
21 Saturday Classic Summer Fruit Desserts....................................66
22 Sunday Basics 1: How to Begin.................................................1d
23 Monday The Art and Technique of Homemade Tofu.................32
24 Tuesday Mushrooms as Food and Medicine..............................50
25 Wednesday Caring For Your Bones: Preventing Fractures ...........89
26 Thursday Summer Vegetable Harvest...........................................18
28 Saturday Gluten-Free Desserts.....................................................67
29 Sunday An Impressive Indian Banquet .....................................33
30 Monday Basics 2: Knife Skills ....................................................2d
30 Monday Summer Macrobiotic Menu...........................................42
31 Tuesday Vegetarian Grilling Party ...............................................19
8
Call 212-645-5170

AUGUST COURSE NO.
1 Wednesday Summer Cleanse............................................................72
2 Thursday Basics 1: How to Begin.................................................1e
3 Friday Great Summer Entertaining ..........................................20
4 Saturday Kitchen Survival for Teens and Young Adults ..............8
6 Monday Take Your Food Business/Concept to the Next Level...90
8 Wednesday Great Summer Vegan Desserts ....................................68
10 Friday Basics 2: Knife Skills.....................................................2e
11 Saturday Perfect Vegan Summer Pies .........................................69
13 Monday Japanese Culinary Art: Preparing a Bento Box..........34
14 Tuesday Basics 3: Mostly Vegetarian Cooking Techniques.....3d
15 Wednesday The Skin and Digestion Repair Class ..........................91
18 Saturday The Raw-Food-Made-Easy All-Day Seminar................58
19 Sunday Globally Gluten-Free: Mexican .....................................47
23 Thursday Perfect Japanese Rice...................................................35
25 Saturday Kitchen Tantra: The Six Tastes of Ayurvedic Cooking ..6
29 Wednesday Summer Corn Creations................................................21
SEPTEMBER COURSE NO.
7 Friday The Tantalizing Tomato .................................................22
8 Saturday Basics 1: How to Begin..................................................1f
11 Tuesday Basics 4: Principles of Balance ...................................4b
15 Saturday Homemade Bread & Market Menu from Union Sq.!......48b
16 Sunday Basics 2: Knife Skills .....................................................2f
16 Sunday Irritable Bowel Syndrome: The Dietary Connection...92
17 Monday 5-Ingredient Comfort Food: Soothing and Simple ...51b
18 Tuesday Quick-Cooking Whole Grains for Busy People ..........53
24 Monday The Bread of Southern India: Idlis & Uttapams..........36
25 Tuesday The Flexitarian Table - Early Fall..................................14
27 Thursday Dinner Double-Time: Meals in 30 Minutes ................52b
30 Sunday Vegetarian Sushi-Making Just for Teens.......................9
OCTOBER COURSE NO.
20 Saturday Food Therapy .................................................................70
Basics 1-4 are Core Curriculum designed by the Institute. All other classes represent
the creative endeavor and opinions of the individual instructor for which they alone are
responsible. This catalog is current at the time of printing. The Natural Gourmet
Institute for Food and Health reserves the right to cancel classes or make changes in
programs, Instructors, and policies as circumstances dictate subsequent to publication.
Extension 4 to Register.
9

10
Rx: HEALTH-SUPPORTIVE COOKING
CORE CLASSES: BASICS 1-4
For the many students that attend our public classes
each year who are unfamiliar with the wide variety of
whole foods, staples, and cooking techniques used, the
Basic Core Program is the place to start. We recommend
taking Basics 1, 2 & 3 cooking classes consecutively, and
Basics 4 theory at any time. Students with 100%
attendance in the Basic Core Program will receive a
Certificate of Completion upon request. For make-up
classes, please see our make-up policy on page 60.
1 Basics 1: How to Begin
2 sessions: 1 lecture, 1 demonstration
Explore the vast variety of health-supportive foods
including whole grains, beans, sea vegetables, condiments,
oils and natural sweeteners; why we use them and how to
gradually stock your pantry with these high quality staples.
In the first session, we'll discuss the ABC's of menu
planning and how to create nutritious balanced meals that
leave you free of cravings. In the second session, we'll
apply the principles and demonstrate a variety of cooking
techniques to prepare a complete vegetarian meal from
soup to dessert so you can experience the satisfying
results. In the weekend all-day class, the cooking
demonstration and meal will precede the afternoon lecture.
Choose the format that best suits your schedule:
a) 2 Mondays, April 9 & 16, 6:30 - 9:30 p.m.
b) 2 Wednesdays, May 2 & 9, 6:30 - 9:30 p.m.
c) 2 Tuesdays, June 19 & 26, 6:30 - 9:30 p.m.
d) 1 Sunday, July 22, 10 a.m. - 5 p.m. (1-hour break)
e) 2 Thursdays, August 2 & 9, 6:30 - 9:30 p.m.
f) 1 Saturday, September 8, 10 a.m. - 5 p.m. (1-hour break)
Fee: $145; Two People: $280
2 Basics 2: Knife Skills
1 session: hands-on
Learning to use a sharp knife properly and safely is essential
to good cooking. You'll prepare your meals in half the time
as you master both Japanese and French knife techniques
for mincing, dicing, shredding and more! You'll learn how to
select and care for your knives as well as how to sharpen
and hone your knives and your skills! A light meal will be
served from the ingredients you cut. Class size limited.
a) Thursday, April 19, 6:30 -10:00 p.m.
b) Friday, May 11, 6:00 - 9:30 p.m.
c) Saturday, June 30 - 1:00 - 4:30 p.m.
d) Monday, July 30, 6:30 - 10:00 p.m.
e) Friday, August 10, 6:00 - 9:30 p.m.
f) Sunday, September 16, 2:00 - 5:30 p.m.
Fee: $85; Two People: $160
Call 212-645-5170

3 Basics 3: Mostly Vegetarian Cooking
Techniques
4 sessions: partial participation
Enroll in each of our series-Fall, Winter, Spring and
Summer featuring all new recipes and cooking methods
designed for each season.
Discover how easy it is to prepare foods that taste delicious
and are good for you as we focus on the basic techniques of
vegetarian cooking. You'll learn how to prepare non-dairy
cream soups, whole grain and pasta dishes, high-protein
beans, calcium-rich greens, salads, dressings, sugar-and
dairy-free desserts; and how to incorporate them into a
balanced satisfying meal. We'll also discuss how to select
equipment, and timesaving tips for a lifetime of delicious
eating and cooking. Each session consists of a complete
meal (one meal includes fish) with ample tastings.
SPRING SERIES:
a) INTENSIVE: 2 Saturdays, April 21 & 28, 10 a.m. - 6 p.m.
(1-hour break)
b) 4 Mondays, May 14, 21, June 4 & 11 (skips May 28), 6:30 - 10 p.m.
SUMMER SERIES:
c) INTENSIVE: 2 Sundays, July 1 & 8, 10 a.m. - 6 p.m. (1-hour break)
d) 4 Tuesdays, August 14, 21, 28 & September 4, 6:30 - 10 p.m.
Fee: $325; Two People: $630
4 Basics 4: Principles of Balance
4 sessions: lecture
This series of lectures will introduce you to an entirely new
way of thinking about food and illustrate how to use diet as
one of the tools to improve the quality of your life. You’ll
learn the principles underlying the school’s cooking
classes, including:
• Criteria for healthful food selection
• Basic principles of nutrition
• The art of creating balanced meals
• The principle of opposites
• Five-Phase Chinese Dietary Theory
You’ll understand how to avoid binges and cravings,
increase your energy, cope better with stress, and generally
improve your health.
a) INTENSIVE: 1 Saturday & 1 Sunday, June 2 & 3, 10 a.m. - 4:30 p.m.
(1-hr. break)
b) 4 Tuesdays, September 11, 18, 25, & October 2, 6:30 - 9 p.m.
Instructor: Annemarie Colbin, Ph.D. Fee: $210; Two People: $400
Save $75 when you register for the entire Core Program
"Basics 1-4" and make payment in full at time of enrollment.
The total cost with discount is $690. "Two People"
discounts cannot be used in conjunction with this offer.
Extension 4 to Register.
11

12
5 26th Annual Summer Basic Intensive
Our most popular course for vacationing out-of-towners
and busy New Yorkers!
This total immersion course is designed for those committed
to learning the basic fundamentals and skills of healthful
cooking in a concentrated period of time. There's an
abundance of cooking, sharing, opportunities for making new
friends and plenty of good eating!
This intensive course includes balanced menu planning and
discussion of basic quality ingredients, knife skills, cooking with
whole grains and beans, fruits and vegetables, sea vegetables,
tofu and tempeh, fish, the use of herbs and spices, making
homemade seitan, soups, salads and dressings, desserts,
learning about the kitchen pharmacy, kitchen equipment and
supplies, and adapting traditional recipes to healthier ones.
Each day we will prepare a whole balanced meal for lunch
which, over the course of the program, will highlight various
cooking techniques such as boiling, broiling, steaming,
sautéing, baking, blanching, pressure-cooking, grilling,
roasting, toasting, pickling, pan-frying, and even some deepfrying.
(Some organic eggs and butter will be used.)
Course materials and 3-ring binder are included. Classes fill
quickly so register early.
WEEK 1:
partial participation
Introduction and Cooking Demonstration; Lecture on
How To Get Started including Menu Planning, Balancing,
Basic Quality Ingredients; Knife Skills; Herbs & Spices;
Pickles; Whole Grains and Beans; Vegetables; Desserts
Monday - Friday, July 9 - July 13
10 a.m. - 4:30 p.m. (includes lunch plus a 1-hour break)
WEEK 2:
partial participation
Building on Week 1; Making Seitan from Scratch;
Cooking with Tofu/Tempeh/Seitan; Salads; Kitchen
Pharmacy; Sea Vegetables; Soups; Fish; Desserts
Monday - Friday, July 16- July 20
10 a.m. - 4:30 p.m. (includes lunch plus a 1-hour break)
Instructors: Jill Gusman and Judith Friedman
Fee: $825 for one week
Enroll for both weeks: $1550 --- Save $100!
We highly recommend attending both weeks for the maximum
learning experience. While we realize this might be difficult for
some, we then strongly encourage you to sign up for the first
week, as Week 2 builds upon Week 1. If Week 2 is your only
option, we suggest you have knowledge of natural sweeteners,
thickeners, oils, and other basic health-supportive ingredients.
Certificate of Completion awarded to those who attend both weeks.
Call 212-645-5170

AYURVEDA
6 Kitchen Tantra: The Six Tastes of Ayurvedic
Cooking
lecture and partial participation
An ancient system of health from India, Ayurveda recognizes
that the way something tastes in our mouths affects our mood
and influences our sense of well-being. Preparing balanced
meals the Ayurvedic way includes a unique and highly
satisfying combination of six tastes: sweet, sour, salty, pungent,
bitter and astringent. Ayurvedic cooking has a reverence not
only for nutritious food and the health benefits it can provide,
but also for the manner in which it is prepared. In this 5-hour
class, you'll learn the basic concepts of Ayurveda and how to
use different foods to bring your body into harmony with your
mind; how we can recognize our own imbalances; and how to
reestablish balance through appropriate food choices and
preparation - without stress - to ensure long term comfort. This
is a class about nourishment on all levels - physical, mental
and spiritual. Recipes include Homemade Ghee; Khichadi
(Basmati Rice, Lentil, and Vegetable Stew); Arhaar Dhal (Lentil
Soup); Seasonal Vegetable Stir Fry; Zucchini Pachidi (Yogurtbased
Salad with Tempered Spices); Whole Wheat Chappatis
(Fresh Indian Bread); and Tomato Chutney. (Some organic
dairy will be used.)
1 Saturday, August 25, 10:00 a.m. - 3:00 p.m.
Instructor: Nalini Mehta Fee: $115; Two People: $220
CHILDREN, TEENS & YOUNG ADULTS
7 NEW CLASS Pizza Party with The Works
hands-on (ages 7-11) 1 adult per 2 children
Parental support is critical to a child adopting healthier
eating habits. Here you will not only cook with your children
but introduce them to cooking the fun and healthy way in a
class that teaches them to prepare their own wholesome
meal from fresh organic ingredients. In this class, your kids
will experience the adventure, from start to finish, of making
Pizza, Salad and Fresh Sorbet Sundaes. The fun begins
with learning how to prepare pizza from scratch: mixing
organic and unbleached flour, kneading the dough, rolling
out individual pizzas, and then topping them with an
assortment of everyone's favorite ingredients. Your children
will learn to prepare a salad and whisk the dressing. For
dessert, students will learn how to make fresh organic
strawberry sorbet, chocolate sauce, fresh whipped cream,
and other fun toppings for sundaes. (Some organic dairy
will be used.)
1 Saturday, May 12, 10:00 a.m. - 1:00 p.m.
Instructor: Jennifer Brawn Fee: $70 per adult; $30 per child
Extension 4 to Register.
13

8 NEW RECIPES Kitchen Survival: A Do-It-Yourself
for Teens and Young Adults
hands on (ages 16 +)
14
On the home front or away at college, this is a class for
older teens and young adults who aspire to be more selfsufficient
in the kitchen. Whether cooking is your passion
or a necessity, this class will provide you with the basics:
how to avoid processed foods and make smarter, healthier
menu choices, how to read and decipher food packaging
for nutritional information, tips for purchasing the bestquality
produce, and basic, easy-to-follow food preparation
techniques. You'll also learn how to cook healthier versions
of the foods you like. All recipes are designed to be
prepared either in a well-equipped or bare-bones, oneburner
kitchen. Asparagus, Sun-Dried Tomato and Goat
Cheese Omelet; Grilled Chicken or Tofu Skewers with
Grilled Scallions and Tomatoes over Baby Spinach, Apple
and Carrot Salad with Lemon-Mustard Dressing; Black
Bean and Millet Burritos with Roasted Corn and
Mushrooms and Tomato-Chile Sauce; Vegetable Stir-Fry
with Seitan, Red Peppers and Snow Peas in a Ginger-
Garlic Sauce; and Coconut-Banana Freeze with Chunks of
Mango. (Some optional organic chicken and dairy will be
used.)
1 Saturday, August 4, 1:00 - 4:30 p.m.
Instructor: Pete Solomita Fee: $85; Two People: $160
9 NEW CLASS Vegetarian Sushi-Making
Just for Teens
hands on (ages 12-15)
Here's a chance for all aspiring young cooks to amaze
friends and family by rolling up some delicious sushi. In
this fun and fascinating session, you'll learn Mamie's tips
and tricks for creating some fabulous vegetarian sushi rolls.
You'll be making thin rolls, inside-out rolls, Inari-zushi (fried
tofu stuffed with sushi rice), and hand rolls using fresh
vegetables and exotic Japanese ingredients like gourd
(Japanese dried winter melon), shiso leaf, and pickled
plums. You'll even be able to surprise everyone by
identifying each type of roll by its Japanese name!
1 Sunday, September 30, 10:30 a.m. - 1:30 p.m.
Instructor: Mamie Nishide Fee: $75; Two Teens: $140
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

COOKING TECHNIQUES
10 NEW CLASS Organic Grass-Fed Meat & Poultry
Is What's for Dinner
demonstration
Do you enjoy meat and poultry but fear they're not healthy
choices? Peter will reveal the best-kept secret: there really
is such a thing as high-quality and wholesome animal
products. You'll be delighted to know that you can satisfy
your protein cravings with healthful organically raised fowl
and organic grass-fed meat. He'll explain why organic and
grass-fed products are far superior nutritionally to grain-fed.
Then, you'll get to sample his nutritious innovative recipes
for spring using these naturally nurtured products.
Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer
Reduction and Dried Cherries; Grilled Skirt Steak with
Fresh Herb Chimichurri and New Potato Tostones; Crispy
Lemon Chicken Under a Brick with Sweet Pea-Barley
Risotto; Roasted Rack of Lamb with Parsley-Thyme Crust
and Baby Artichokes; and Organic Fair-Traded Coffee
Granita with Whipped Cream and Toasted Almonds.
(Some organic grass-fed lamb and beef, organically raised
fowl, organic dairy and alcohol will be used. In addition,
wine will be served.)
1 Wednesday, April 25, 6:30 - 10:00 p.m.
Instructor: Peter Berley Fee: $125; Two People: $240
11 Wrap and Roll
partial participation
Would you like to turn out wrapped and rolled vegan
delicacies that are fun, fancy, flavorful, easy to assemble,
and good for you? Come spend an evening with Sue as
she imparts the secrets of how to make these special
creations using luscious fillings and savory sauces that are
a hit for any occasion and can be served as hors
d'oeuvres, appetizers, or a first course. You'll make
tamales using banana leaves and corn husks; roll Asianinspired
ingredients using rice paper and nori; and, any fear
of phyllo will be forever erased when you learn the tricks to
working with this delicate dough. Sound tempting? Then,
get ready to wrap and roll! Grilled Seitan Tamales
Wrapped in Banana Leaves and Corn Husks with Smoky
Chile-Tomato Salsa; Avocado and Tempeh Brown Rice Nori
Rolls with Ginger Dipping Sauce; Tofu and Pickled
Cabbage Spring Rolls with Spicy Peanut Sauce and Mint
Oil; and Phyllo Cups filled with Sautéed Greens and
Mushrooms topped with Roasted Red Pepper Coulis.
1 Friday, May 4, 6:00 - 10:00 p.m. Please Note: 4-hour class
Instructor: Susan Baldassano Fee: $85; Two People: $160
Extension 4 to Register.
15

12 NEW CLASS Eggology: The Science Behind
Perfectly Cooked Eggs
partial participation
16
The ordinary egg seems so simple but is, in fact, a
complex creature. Peter will lead you through the science
that explains the natural behavior patterns of the
mysterious egg. He'll show you the techniques for
producing ideal results for some of the most popular egg
recipes. When you grasp this basic theory behind
preparing the perfect egg, you'll be able to create
consistent heavenly egg dishes every time. So, let's get
crackin' and cook alongside the "eggspert." Perfectly
Poached Eggs with Sautéed Asparagus; Hard Cooked
Eggs with Creamy Bright Yolks; Deviled Eggs; Fluffy
Tender Omelets with Fines Herbes; Hearty Spanish Potato-
Onion Frittata; Ethereal Cheese Soufflé; Classic Génoise
Cake; and Maple Pot-Au-Crème. (Organic eggs and dairy
will be used.)
1 Thursday, May 10, 6:30 - 10:00 p.m.
Instructor: Peter Berley Fee: $85; Two People: $160
13 NEW RECIPES
hands on
Spring Vegetable Harvest
Learn how to take advantage of spring's unique bounty of
produce. In this class, you'll learn what produce is in
season at this time of year and grill, roast, braise and sauté
these vegetables in ways that capture their robust, earthy
flavors. Hot or Cold Garlicky Spinach-Basil Soup; Black
Bean-Quinoa Burger Gratin with Grilled Spring Vegetables;
Sautéed Spinach with Raisins and Pine Nuts; Wine-
Braised Baby Artichokes with Fresh Herbs; New Potato
Salad with Caramelized Onions; Vegetable Stir-Fry with
Asparagus, Edamame, and Bok Choy with Thai Peanut
Sauce and Indonesian Sambal. (Some optional organic
dairy and wine will be used.)
1 Tuesday, May 15, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $85; Two People: $160
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

14 NEW CLASS
The Flexitarian Table: Something
for Everyone
demonstration
Join Chef and cookbook author, Peter Berley, as he
prepares healthy, inventive, and seasonal menus from his
new cookbook The Flexitarian Table. Each class features
two exciting menus that will satisfy both the vegetarian and
non-vegetarian alike. If you're a vegetarian and cook for
others who are not - or vice versa - then turn a daunting
dilemma into a quick and easy solution.
Those of you familiar with Peter's teaching style already
know that you will learn many kitchen tips and tricks in
these classes.
SPRING - Menu 1: Charmoula Lamb (Organic and Grass-
Fed) or Tempeh Kebobs; Couscous with Dried Fruit and
Pine Nuts; and Cucumber and Lime Raita. Menu 2: Pea
Shoot, Radish and Smoked Trout or Tofu Salad; Artichoke,
Potato and Leek Gratin; and Strawberry-Rhubarb Fool.
(Some organic dairy, optional organic grass-fed lamb and
optional fish will be used.)
1 Thursday, June 14, 6:30 - 10:00 p.m.
EARLY FALL - Menu 1: Phyllo Turnovers Filled with Lamb
(Organic and Grass-Fed) or Seitan; Golden Split Pea Dhal;
and Carrot-Yogurt Chutney. Menu 2: White Beans or
Sautéed Shrimp with Brown Butter and Lots of Herbs;
Creamy Velvet Polenta; Roasted Broccoli with Parmesan
Reggiano; and Wine-Roasted Pears & Grapes with
Rosemary. (Some organic dairy, wine, optional organic
grass-fed lamb and optional fish will be used.)
1 Tuesday, September 25, 6:30 - 10:00 p.m.
Instructor: Peter Berley
Fee for each class: $100
Two People: $190
Take Both Classes: $190
Extension 4 to Register.
17

15 NEW RECIPES
Sea Vegetables: A Deep
Sea Adventure
demonstration
18
Jill Gusman, author of Vegetables from the Sea, shares
with you the mystical allure and culinary diversity of sea
vegetables. Used worldwide for centuries for cooking,
these delectable, mineral-rich plants have both healthsupportive
and healing properties. In this class, Jill will
discuss the health benefits of sea vegetables while
preparing simple, refreshing dishes appropriate for warm
weather dining. Bulgar Pilaf with Pine Nuts and Toasted
Dulse; Citrus-Marinated Black-Eyed Pea and Snow Pea
Salad; Braised Mushroom Medley with Nori and Escarole;
Deep-Fried Tempeh with Hiziki and Leeks; and Vanilla
Tapioca Pudding.
1 Monday, June 18, 6:30 - 10:00 p.m.
Instructor: Jill Gusman Fee: $85; Two People: $160
16 NEW RECIPES Vegetarian BBQ and Summer
Picnic Fare
partial participation
The approach of the grilling season begs the familiar
question: What's a vegetarian to eat in a world of burgers,
ribs, and steaks? At your next summer barbeque or picnic,
dazzle your guests with fresh vegetarian alternatives to the
typical carnivore fare. These healthy, innovative summer
recipes feature vegetarian proteins - tofu, tempeh, and
seitan - served up with nutritious salads and sides. Quick
and easy to prepare, these dishes are completely versatile
and satisfying - they can be served together or separately,
hot or delicious at room temperature. Grilled Ginger-Spiced
Seitan with Red Peppers, Scallions, Pea Shoots and
Sesame Seeds Stuffed in Lettuce Leaves; Grilled
Portobello Mushrooms with Caramelized Onions, Tomato,
Feta and Mint Chutney on Freshly-Made Naan Bread;
Grilled Chile-Lime Tofu Kabobs with Smoky Chipotle and
Roasted Garlic Sauce; Quinoa Salad with Green Beans,
Cherry Tomatoes, and Corn tossed with Mixed Herb
Vinaigrette; and Cold Soba Noodle Salad with Grilled &
Glazed Tempeh Strips, Shredded Daikon and Carrot with
Cilantro Pesto. (Some optional dairy will be used.)
1 Wednesday, June 27, 6:30 - 10:00 p.m.
Instructor: Pete Solomita Fee: $85; Two People: $160
Call 212-645-5170

17 NEW RECIPES
hands on
Cracking the Coconut
Get acquainted with one of the world's most nutritious fruits
and learn about its superlative health benefits. Coconut is
available in many different forms and there's no end to
what you can make with it. First, you will learn how to
open both mature and young coconuts; then you'll make
fresh coconut milk from the mature variety and fresh fruit
smoothies from the other. We'll also use coconut in its
dried and canned forms as well as coconut oil to make an
entire meal of scrumptious dishes. Young Coconut Fruit
Smoothies; Dom Yam Gai (Thai Chicken and Coconut
Soup); Flounder Roll-ups Poached in Coconut, Ginger and
Basil Broth; Coconut-Crusted Tofu with Pineapple-
Lemongrass Salsa; Black Sticky Rice Cooked in Coconut
Milk; Indian-Style Creamed Coconut Spinach with Peas;
Savory Coconut Tuiles; and Coconut Sorbet with Mango
and Frozen Grapes. (Some organic chicken and fish will
each be used in one recipe.)
1 Wednesday, July 18, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
18 NEW RECIPES
hands on
Summer Vegetable Harvest
Summer is the season that yields produce with the most
vibrant color and taste - tomatoes, cucumbers, zucchini,
peppers, eggplant, basil, dill, corn, and okra to name a few.
Join Myra as you put together nutritious, balanced dishes
that showcase summer's bounty at its finest with its light
sun-drenched flavor. Zucchini Soup with Roasted Corn
and Frizzled Leeks; Grilled Salmon Pinwheels with Roasted
Red Pepper Sauce; Wild Mushroom Risotto with Cherry
Tomatoes and Basil; Italian-Style Braised Eggplant, Green
Beans, Capers and Herbs; Bruschetta with Sweet Potato-
Red Pepper Spread; Stuffed Tomatoes with Avocado and
Mexican-Spiced Black Beans; Pan-Cooked Sea Bass with
Dill and Cucumbers; and Stewed Okra with Tomatoes and
Almonds. (Some fish will be used.)
1 Thursday, July 26, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Extension 4 to Register.
19

19 NEW CLASS
hands on
Vegetarian Grilling Party
20
Nothing cranks up flavors better than grilling. So, why not
put some pizzazz in your vegetables and cook them on the
grill! You don't even have to have fancy outdoor
equipment; a simple grill pan is all you need. Join Myra in
grilling up a feast of vegetables with an array of marinades,
dressings and glazes along with a fabulous grilled fruit
dessert to top it all off. Fregola (Toasted Pasta from
Sardinia) with Grilled Marinated Red Peppers and Summer
Squash; Grilled Radicchio and Red Onion Salad with
Rosemary Balsamic Vinaigrette; Grilled Broccoli with
Optional Anchovy Dressing; Grilled Zucchini with Garlic
and Lemon Butter; Barbequed Sweet Potato Fries;
Mozzarella-Stuffed Grilled Portobello Mushrooms with
Balsamic Marinade; Onion "Steaks" with Mustard-Maple
Glaze; and Grilled Fig and Banana Ice Cream Sundaes.
(Some organic dairy and optional anchovies will be used.)
1 Tuesday, July 31, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $85; Two People: $160
20 NEW CLASS
hands on
Great Summer Entertaining
Summer is a fabulous time for parties. Learn how to host
some sumptuous events that just may be the most
memorable meals of the season. Celebrate the sultry days
of summer by serving up some dynamite dishes spiked
with explosive flavors. Myra's impressive recipes are
gorgeous, flavorful, and simple. Sunset Fruit Salad; Grilled
Herbed Vegetable Salad with Zucchini, Corn, and Spinach;
Grilled Tofu, Shrimp, or Chicken with Barbeque Spice Rub;
New Potato Salad with Sugar Snap Peas and Cherry
Tomatoes; Tequila-Spiked Pinto Beans with Tomatoes;
Grilled Turkey Burgers with Spicy Avocado Mustard; and
Red, White and Blueberry Sundaes. (Some organic
poultry, alcohol and optional shellfish will be used.)
1 Friday, August 3, 6:00 - 9:30 p.m.
Instructor: Myra Kornfeld Fee: $95; Two People: $180
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

21 NEW CLASS
hands on
Summer Corn Creations
Corn is a summer favorite and it's all wrapped up and
ready to cook. Its husk provides perfect protection for
cooking ears on a grill and roasting them in the oven. We'll
use those tender, fresh corn husks to wrap up and
envelope other ingredients for steaming and grilling to lock
in their delicate flavors. Come and taste what a difference
a husk makes. Grilled and Roasted Corn in Husks; Thai
Roasted Corn Soup with Lemongrass, Coconut, and
Ginger; Fresh Corn Tamales Steamed in Corn Husks;
Sautéed Swiss Chard with Seared Corn and Balsamic
Vinegar; Halibut Steamed in Corn Husks; and Chicken with
Mushrooms Grilled in Corn Husks. (Some fish, organic
chicken and dairy will be used.)
1 Wednesday, August 29, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
22 NEW CLASS
hands on
The Tantalizing Tomato
So unpretentious, the tomato comes in many shapes,
sizes, and colors. It's perfect alone and sensational paired
with other ingredients. This class invites you to explore the
versatility of some intriguing varieties like beefsteak,
golden, cherry, green zebra and another heirloom or two.
You'll see how the tomato moves beautifully throughout a
meal from starters to sides to main courses. Come and
celebrate late summer by learning how to make Myra's
spectacular seasonal dishes using the tantalizing tomato.
Golden Tomato Gazpacho with Fresh Mint and Parsley
Pesto; Cornbread Tartlets with Ricotta and Green Zebra
Tomatoes; Rustic Beefsteak Tomato Galette; Roasted
Ratatouille and White Bean Gratin; Fennel-Paprika Rubbed
Halibut with Cherry Tomato, Caper, and Green Olive Salsa;
Tomato, Squash, and Corn Sauté with Pan-Fried Okra;
Heirloom Tomato Salad with Basil Oil; Pasta with Herbed
Fresh Tomato and Garlic Sauce; and Baked Tomato
Parmesan Casserole. (Some fish and organic dairy will be
used.)
1 Friday, September 7, 6:00 - 9:30 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
Extension 4 to Register.
See "5-Ingredient Comfort Food”,
Class # 51, Page # 36
See "Dinner Double Time”, Class # 52, Page # 36
See "Quick-Cooking Whole Grains for Busy People”,
Class # 53, Page # 37
21

23 Sunny Days in Provence
hands on
22
ETHNIC & REGIONAL CUISINE
Inspired by the lush Provençal landscape and the native
passion for food, the cuisine of Provence is renowned for
its vivid colors and tastes. With so many fresh, natural
ingredients available, it's no wonder that so many brilliant
and familiar dishes originated there. In this class, you'll
learn to make pizza dough, roll gnocchi, work with phyllo,
and more. Meal-In-A-Pot Vegetable Soup with White
Beans and Basil Pistou; Pissaladiere (Caramelized Onion
Pizzas with Roasted Peppers and Olives); Swiss Chard
Gnocchi with Sage Butter; Roasted Asparagus with
Balsamic-Pine Nut Reduction; and Light-As-A-Feather
Chocolate Mousse with Chocolate Phyllo Cigars. (Some
organic eggs and butter will be used.)
1 Friday, April 27, 6:00 - 9:30 p.m.
Instructor: Myra Kornfeld Fee: $85; Two People: $160
24 NEW CLASS The Festive Flavors of
Cinco de Mayo
hands on
Get in the mood to party! The fifth of May isn't just another
ordinary day, it's Cinco de Mayo, which commemorates the
victory of the legendary Battle of Puebla, Mexico on May
5, 1862. To celebrate this event, students will make two
versions of signature sauces served during special
Mexican events: a red chile paste to swirl into a variety of
dishes, and a green mole as a topping for the fish and
stuffed peppers. Once you've made and tasted this festive
menu, you'll find yourself shouting, "Viva el Cinco de
Mayo!" Tortilla Soup; Strawberry Guacamole with Jicama
Chips; Asparagus Quesadillas with Red Chile Salsa Paste;
Smoky Caesar Salad with Manchego and Pine Nuts; Black
Bean-and Plantain-Stuffed Red Peppers; Coconut-
Cornmeal Crusted Tilapia with Tomatillo-Pumpkin Seed
Mole; and Coconut Flan with Roasted Banana-Chocolate
Sauce. (Some fish, organic dairy and eggs will be used.
In addition, Mexican beer will be served.)
1 Saturday, May 5, 1:00 - 4:30 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

25 NEW CLASS
Traditional South Indian Cuisine
for the Contemporary Cook
demonstration
Join Geetha Ghai to find out how to prepare classic
Southern Indian dishes using the magic of modern
methods that fit into today's busy lifestyle. As Geetha
assembles her modern meal, she will transport you to her
home state of Tamil Nadu by sharing the history of how a
traditional meal is created. You'll have the pleasure of
experiencing the blend of the old and the new by enjoying
her delicious, updated dishes. Lime Rasam (Soup made
with Toor Dhal and Ghee-Roasted Spices); Pisarettu
(Green Mung Dhal Dosai); Tomato Thuhaiyal (Roasted and
Spiced Tomato Chutney); Cabbage Curry and Yellow Mung
Dhal with Curry Leaves and Fenugreek; Avial (Exotic
Medley of Vegetables cooked with Coconut, Green Chile,
and Yogurt Sauce); Patchadi (Beet Root, Onion and
Cilantro Salad with Roasted Cumin Seeds); Thyirsadam
(Rice with Yogurt); and Fresh Mango, Papaya, and Guava
Salad. (Some organic dairy will be used.)
1 Monday, May 7, 6:30 - 10:00 p.m.
Instructor: Geetha Ghai Fee: $85; Two People: $160
26 NEW CLASS
hands on
Japanese Zen Temple Cooking
Japanese Zen Temple Cooking is not as mystifying as it
sounds. In fact, it is a powerful process that can generate
a sense of wellbeing through the art of healthful home
cooking. It starts with the awareness of what we cook as
well as the way we cook. Mutsuko will discuss the energy
of food and how to balance those energies through cooking
in order to bring harmony into the mind, body and home.
You'll learn the importance of integrating traditional
Japanese foods like burdock root, lotus root, daikon,
seaweed, miso, soy sauce, kuzu, umeboshi, and brown
rice into your daily menus for revitalizing your life. Sesame
Tofu with Wasabi; Miso Soup with Shredded Burdock,
Carrots and Green Onions; Lotus Dumplings with Kuzu
Sauce and Grated Ginger; Brown Rice with Adzuki Beans
and Furikake (Sesame Seed & Seaweed Condiment);
Nishime-Style Beets with Orange Zest; Sautéed Greens
with Walnut Sauce; and Seventh Inn-Style Strawberry
Shortcake with Amazake Cream. (Some sake and optional
fish will be used).
1 Tuesday, May 22, 6:30 -10:00 p.m.
Instructor: Mutsuko Johnson Fee: $85; Two People: $160
Extension 4 to Register.
23

27 NEW CLASS
hands on
Greek Island Fare
24
Aren't you about ready to be transported to the Greek
Islands? There's nothing to pack except for your eager
appetite on this tour of the best cuisine these glorious
islands have to offer. On this trip you'll learn how to make
a fabulous Greek-inspired menu laced with the freshest
flavors of the Mediterranean and Aegean Seas. Saganaki
(Sesame Encrusted Haloumi Cheese) with Olive-Mint
Relish; Chickpea Cakes with Red Pepper Skordalia;
Hortopita (Greens Pie with Romaine and Chicory); Halibut
Braised with Pine Nuts, Saffron, and Currants; Oregano-
Roasted Potato Fans with Tzatziki (Cucumber, Dill, and
Yogurt Dip); Thyme-Braised Baby Artichokes with Morel
Mushrooms and Peas; and Baklava Cups with Almond
Tapioca Pudding and Strawberry Rhubarb Compote.
(Some fish, organic eggs and dairy will be used.)
1 Thursday, May 24, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
28 Vegetarian Sushi - Roll Your Own
hands on
We adore sushi! Aside from its pleasing balance of flavors,
textures, and fresh ingredients, good sushi impresses us
as a marvel of construction and presentation. What if you
could make your own vegetarian sushi at home? Here's
your chance to learn how to make thin rolls, inside-out
rolls, Inari-zushi (fried tofu stuffed with sushi rice), and
hand rolls using fresh vegetables and other authentic
Japanese ingredients such as gourd (Japanese dried
winter melon), shiso leaf, pickled plums, and dried shiitake
mushrooms. You'll also learn the Japanese names for the
various rolls. As a special bonus, Mamie will divulge her
knowledge of the private language or code that sushi
restaurant chefs and wait staff share to calculate and
communicate the price of your meal! (Some sake and
optional organic eggs will be used.)
1 Tuesday, June 5, 6:30 - 10:00 p.m.
Instructor: Mamie Nishide Fee: $85; Two People: $160
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

29 The Delectable Dosa: The Art of Making
Indian Crepes
partial participation
Long before the advent of American fast food, there was
the dosa - a crispy crepe made of rice and lentils. This
crunchy, tangy wrapper perfectly complements an inventive
array of light yet savory fillings that elevate the humble
Indian breakfast staple to a perfect quick lunch or dinner.
The art of making perfect dosas begins with the right
consistency and proper fermentation of the batter, but the
ultimate test is in the cooking technique. Students will get
hands-on practice and tips to make dosas and prepare
accompaniments. This same batter will also be used to
make the amazing Indian uttapam. This class is the
perfect opportunity to familiarize yourself with the jewels of
the Indian pantry - ghee, urad dal, toor dal, asafetida,
fenugreek seeds, mango powder, tamarind paste, dried
coconut, green chiles, and curry leaves. These crepes are
satisfying in a way that no burrito or wrap ever could be!
Classic Masala Dosa; Portobello Mushroom and Spinach
Dosa with Roasted Onions and Jack Cheese;
Unconventional Dosa with Salad Filling of Kalamata Olives,
Arugula, Goat Cheese, Avocado, and Cherry Tomatoes;
Uttapam with Roasted Corn, Onions, Tomatoes, Spinach,
and Green Chilies; Sambar; and Cilantro-Coconut-Date
Chutney. (Some organic dairy will be used.)
1 Sunday, June 24, 12:00 - 3:30 p.m.
Instructor: Nalini Mehta Fee: $90; Two People: $170
30 Authentic Moroccan
hands on
Myra shares her passion for this North African cuisine
famous for its aromatic spices, piquant condiments,
healthful grains, herbs and greens. Make couscous the
traditional way in a couscousier; grind spices into ras el
hanout (Moroccan spice blend); and prepare a fiery red
pepper harissa sauce. Savor a banquet of fresh flavors
that transport you to Marrakesh! 7-Vegetable Stew with
Traditional Moroccan-Style Steamed Couscous (Vegetarian
and Chicken versions) with Harissa (Spicy Moroccan
Paste); Fish in Charmoula (Baked on a Bed of Onions,
Sun-Dried Tomatoes, and Olives); Chickpeas in Charmoula
Vinaigrette; Orange and Grated Carrot Salad with Rose
Water; Tri-Colored Roasted Pepper Salad with Preserved
Lemons; and Citrus Semolina Cookies with Drizzled
Chocolate. (Some fish, optional chicken, and organic butter
and eggs will be used in the dessert.)
1 Thursday, July 12, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
Extension 4 to Register.
25

31 NEW CLASS
hands on
Handmade Pasta - Truly Italian
26
Learn the art of fresh pasta making as it has been passed
down through the generations. Myra will transport you to
Italy as she shows you how to turn a few simple
ingredients into a few great masterpieces. You'll learn the
classic methods behind making perfect pasta plus how to
incorporate some modern additions. So, roll up your
sleeves and, remember, once you taste fresh pasta, there's
no going back! Pappardelle with Wild Mushroom Sauce;
Ravioli with Beet-Fennel Stuffing and Poppy Seed Sauce;
Tortelloni with Spinach-Ricotta (or Spinach-Tofu) and
Roasted Tomato Sauce; Lasagne Rags with Braised
Zucchini, Green Beans, Cannellini Beans, and Toasted
Breadcrumbs. (Some organic eggs and dairy will be used
and wine will be served.)
1 Sunday, July 15, 1:00 - 4:30 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
32 The Art and Technique of Homemade Tofu
partial participation
Experience making your own tofu from scratch! Starting
with organic soybeans, you will learn how to prepare
homemade tofu of a quality, texture, and nutty taste that is
in every way superior to store-bought. This class is about
making authentic tofu, its colorful history, and the tradition
of how the Japanese prepare and eat it. You'll also learn
recipes using tofu and its byproducts - okara (soy pulp),
tonyu (soy milk), and yuba (soy milk skin). Hiyayakko
(Cold, Fresh Tofu served with Shoyu-Scallion Dipping
Sauce); Tonyu Fruit Smoothie; Dengaku (Broiled Tofu)
served with Yuzu-Miso, Goma-Miso and Sautéed Asian
Greens; Shira-ae (Fresh Seasonal Vegetable Salad) with
Creamy Tofu-Miso Dressing; Yuba Kumiage (Soy Milk Skin
touched with Shoyu); and Okara Cookies. (Some organic
eggs and butter will be used in the dessert.)
1 Monday, July 23, 6:00 - 10:00 p.m. Please Note: 4-hour class
Instructor: Mamie Nishide Fee: $90; Two People: $170
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

33 NEW CLASS
An Impressive Indian Banquet
partial participation
If you're searching for a way to wow your friends and
family, why not offer them a trip to nirvana-the Indian table.
Let Chef and Caterer, Geetika Khanna, lead the way and
show you how to execute a memorable dinner party
redolent with all the vibrant tastes, aromas and decor of
India. And, with careful planning and the secrets of
Geetika's time-saving kitchen strategies, many of these
dishes can be made ahead of time, allowing you to
relax and enjoy your own party. She will also discuss the
selection, storage, and use of Indian spices - the key to
great Indian cuisine - and demonstrate how to set a
tantalizing table with beautiful Indian fabrics, unique serving
platters, and natural garnishes. A printed party time line will
be provided. Sweet and Sour Tamarind Drink; Spiced Nuts
and Masala Chips; Spicy Grilled Jumbo Shrimp (or Tofu)
with Coconut; Tandoori-Style Baked Chicken (or Seasonal
Vegetables); Potato and Mushroom Curry; Yellow Lentils
Tempered with Fresh Curry Leaves and Garlic; Fragrant
Basmati Rice Pulao Scented with Cinnamon and
Cardamom; Chopped Salad with Roasted Cumin and Lime
Juice; Homemade Chutneys with Mint and Cilantro; Carrot
Raita; and Seasonal Fruit with Spiced Cream. (Some fish,
organic chicken, and dairy will be used and are optional.)
1 Sunday, July 29, 12:00 - 5:00 p.m. Please Note: 5-hour class
Instructor: Geetika Khanna Fee: $115; Two People: $220
34 Japanese Culinary Art: Preparing a
Bento Box
hands on
Add the art of preparing a Japanese bento box to your
culinary repertoire. The bento box is a carefully prepared
picnic meal separated by dividers or stacked layers so that
each individual dish is presented in its own little
compartment. Join Mamie Nishide as she imparts not only
the traditional skill of preparing the box, but also the history
behind each dish included in the meal, and an introduction
to authentic Japanese ingredients. You will begin by
preparing each item of the menu, and finish by decorating
your Bento Box like a beautiful canvas. Grilled Black Bass
in Miso Marinade; Dashimaki Tamago (Japanese Egg
Omelet); Braised Sato-imo (Taro), Carrots and Bamboo
Shoots; Poached Shrimp Dumplings and Snow Peas;
Goma-ae (Spinach tossed with Sesame Paste); Quick
Pickled Hakusai with Yuzu (Nappa Cabbage with Japanese
Citrus); Kinpira Gobo (Sautéed Burdock and Carrots in Soy
Sauce); A Flower of Pressed Seasoned Rice with Shiso
Leaf and Ume Plum Vinegar; and Clear Soup with Tofu and
Seaweed. (Some organic eggs and fish will be used.)
1 Monday, August 13, 6:30 - 10:00 p.m.
Instructor: Mamie Nishide Fee: $90; Two People: $170
Extension 4 to Register.
27

35 NEW CLASS
hands on
Perfect Japanese Rice
28
Are you frustrated by constantly turning out gummy or burnt
rice? Mamie will teach you the foolproof Japanese
technique for preparing both brown and traditional white
rice. She'll show you the truth about rice-that it is anything
but plain. With your perfect rice, you'll not only learn how
to make several time-honored Japanese dishes, you'll
discover some of Mamie's experiences growing up in
Japan with these delicious delicacies. Tofu (or Chicken)
Katsu Don (Deep-Fried Tofu or Chicken with Soy-Based
Sauce and Eggs Over Rice); Hijiki-Vegetable Rice; Tri-
Colored Rice; Ten Don (Seasonal Vegetable or Shrimp
Tempura Over Rice); Green Pea Okowa (Japanese Sweet
Rice with Green Peas); Ochazuke (Japanese Rice with
Pickled Plums and Sesame Seeds poured with Green Tea);
and Ohagi (Sweetened Rice Ball with Red Bean Paste).
(Some organic eggs, sake, and optional organic chicken
and fish will be used.)
1 Thursday, August 23, 6:30 - 10:00 p.m.
Instructor: Mamie Nishide Fee: $90; Two People: $170
36 NEW CLASS The Bread of Southern India:
Idlis & Uttapams
hands on
The cooking of Southern India is created with a brilliant
blend of seasonings, fragrances, and colors. Idli, steamed
bread made from a fermented batter of urad dal and rice,
provides the perfect platform for the exciting flavors of this
cuisine. The same batter will be made into fluffy pancakes
called uttapams. You'll also make the indispensable
sambars, chutneys, and raita to accompany all of your
delicious creations. Classic Rice Idli; Semolina Idli;
Kancheepuram Idli (with Curry Leaves); Uttapams with
Onions, Chiles, Tomatoes, and Cilantro; Coconut Chutney;
Tamarind-Mint Chutney; Homemade Sambar Powder;
Classic Sambar; Cauliflower Sambar; and Mixed Vegetable
Raita. (Some organic dairy will be used.)
1 Monday, September 24, 6:30 -10:00 p.m.
Instructor: Myra Kornfeld Fee: $85; Two People: $160
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

FISH
37 NEW CLASS Healthy Treasures from the Sea
partial participation
Come aboard this class where you will learn all about the
ocean's culinary bounty. You'll find out why certain fish are
good for you, which ones contain the most beneficial
Omega 3 fatty acids and why you should choose them, the
differences between farm raised and wild, fresh versus
frozen, which fish to avoid and why, and how to select
them. You'll then learn the techniques of proper
preparation in order to cook up the tastiest dishes this side
of the water's edge. Wild Salmon Tartare with Asian
Wasabi Vinaigrette; Fish Cakes with Fish Roe and Red
Pepper Sauce; Fish Stock; Poached Alaskan Halibut with
Kaffir Lime-Cilantro Broth; Seared Wild Salmon Sandwich
on Sourdough with Homemade Basil Mayonnaise; Hearts
of Baby Romaine with Traditional Caesar Dressing and
Anchovy Fillet; and Grilled Sardines with Watercress
Salad. (In addition to fish, some organic eggs and dairy
will be used.)
1 Thursday, May 31, 6:30 -10:00 p.m.
Instructor: Melanie Ferreira Fee: $100; Two People: $190
38 NEW CLASS Fresh Fish Made Fabulous
demonstration
Do you need a little bit of inspiration to turn out fabulous
fish dishes? Then let Myra inspire you and show you
classic cooking techniques to get the job done! Using five
different fish, she'll demonstrate how to sauté, sear, bake,
grill, and prepare fishcakes. All of her recipes are easy to
assemble and perfect for warm weather cooking. Baked
Sole with Wild Mushrooms and Cherry Tomatoes;
Pan-Seared Halibut with Tomato Vinaigrette; Crispy Sea
Bass with Braised Bok Choy and Soba Noodles; Grilled
Mahi-Mahi with Tamarind Glaze; Cumin-Cornmeal Crusted
Sautéed Tilapia with Avocado Sauce; and Creole Salmon
Cakes with Olive Muffaletta Topping.
1 Thursday, June 21, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $100; Two People: $190
Extension 4 to Register.
29

39 NEW CLASS
hands on
Super Simple Shrimp and Scallops
30
When temperatures soar, it's time to make something quick
and easy. Shrimp and scallops are the ideal hot weather
food since they cook up fast either tossed on the grill or
flashed in a pan. You'll find that they'll never become
boring as their mild flavors are a terrific foil for a wide
range of ingredients. Come grill, sauté, and sear alongside
Myra to make some simply splendid shrimp and scallop
creations. Seared Scallops with Pineapple Ginger Sauce;
Grilled Jumbo Shrimp in the Shells with Lemon and
Oregano; Seared Shrimp and Scallop Cakes with
Shiitakes; Pan-Seared Scallops with Fermented Black
Bean Sauce; Grilled Pesto Shrimp with Israeli Couscous
and Arugula Salad; Shrimp and Cannellini Bean Salad with
Tarragon Vinaigrette; Grilled Scallops and Apricots with
Mustard Dressing; Golden Saffron Rice with Sautéed
Shrimp and Yellow Squash; and Crunchy Shrimp Cakes
with Cucumber and Peanuts.
1 Saturday, July 21, 10:00 a.m. - 1:30 p.m.
Instructor: Myra Kornfeld Fee: $100; Two People: $190
FERMENTED/CULTURED FOODS
40 NEW CLASS
hands on
Mellow Miso
Miso is fermented soybean paste that has many health
benefits and adds delicious depth of flavor to a variety of
dishes. It varies in color and taste depending on the length
of its fermentation. This class will focus on the lighter side
of miso, which is the product of a short fermentation period.
You'll start this class by putting up a batch of this type of
miso to ferment; then you'll try some that has already been
fermented; and then you'll put miso to work by preparing
some delectable dishes using the store-bought variety.
Come and meet miso, the healthful secret agent for
fabulous flavors. Spicy Vietnamese Vegetarian Miso Soup
with Rice Noodles; Classic Japanese Miso Soup with
Bonito Dashi; Chickpea Crepes filled with Tofu-Miso
"Cheese" and Spinach Miso Sauce; Braised Mackerel with
Leeks, Ginger, and Miso; Broiled Black Cod with Miso
Glaze; Frisée Salad with Croutons and Lemon-Miso
Dressing; and Roasted New Potatoes and Green Beans
with Basil-Miso Pesto. (Some fish will be used.)
1 Tuesday, May 1, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
Call 212-645-5170

MACROBIOTICS
41 NEW RECIPES A Tribute to Spring: A Seasonal
Macrobiotic Menu
demonstration
The theory and lifestyle of macrobiotics strive for balances
and harmonies - between yin and yang; tastes, textures,
and colors; expansive and contractive; and the seasons. In
this class, Jill will prepare a Spring menu, emphasizing a
light cooking style to balance and discharge the heavier
foods and cooking techniques of cooler weather. In
addition to the fresh, spring ingredients that celebrate the
greening of the season, learn to use such signature
macrobiotic ingredients as miso, shoyu, mochi, dulse, kuzu
and agar-agar. The menu will include: Miso and Lemon
Soup with Spring Greens; Steamed Mochi Vegetable
Pancake; Marinated Cucumber-Dulse Salad; Poached Sole
Fillets with Mushroom-Kuzu and Caper Sauce; and Mixed
Berry Pudding Topped with Toasted Almonds. (Some fish
will be used in one recipe)
1 Monday, April 30, 6:30 - 10:00 p.m.
Instructor: Jill Gusman Fee: $85; Two People: $160
42 NEW RECIPES Keeping it Cool in Summer: A
Seasonal Macrobiotic Menu
demonstration
Our seasonal macrobiotic menu planning continues to use
the principles of balance and the five elements well into the
summer. The summer season is all about optimizing our
use of the garden's profuse bounty and, at the same time,
spending less time in the kitchen and more in the great
outdoors. But the summer need not be a challenge to the
necessity of cooking. We meet that challenge through the
use of lighter cooking techniques and styles that showcase
fresh garden produce to its best advantage. The result is a
lighter way of eating that both nourishes us and keeps
everything and everyone cool. Creamy Summer Squash
Soup; Crunchy Chickpea-Couscous Salad with Miso-Tahini-
Citrus Vinaigrette; Somen with Mustard Dressing and
Toasted Sesame Seeds; Red Lentil-Walnut Pâté; Shredded
Vegetables and Hiziki with Tofu-Miso Sauce; Tangy
Cucumber-Radish-Dulse Salad; and Melon-Mint Green Tea
Kanten.
1 Monday, July 30, 6:30 - 10:00 p.m.
Instructor: Jane Steinberg Fee: $85; Two People: $160
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Extension 4 to Register.
31

MANAGE YOUR MEDICAL CONDITION
43 Maximizing Heart Health
hands on cooking class and lecture
32
The obesity epidemic is on the rise in this country and with
that follows increased incidence of heart disease and
hypertension as well as metabolic syndrome and diabetes.
It is important for us to understand how diet affects our
heart health and what the dietary risk factors are for heart
disease. It is also crucial for individuals at risk to know and
understand the numbers relating to their cholesterol,
triglycerides, c-reactive protein, blood pressure, and
homocysteine levels. This class will de-mystify these
issues as well as cover what you can do to identify risk
factors to prevent heart disease and improve your numbers
through a healthy diet, healthier cooking techniques and
increased physical activity. A lecture will follow a hands-on
cooking class where students will prepare and enjoy a high
fiber, whole foods meal that tastes amazingly delicious!
Carrot and Beet Soup with Celery Ice; Halibut en Papillote
with Fresh Herbs and Dandelion Greens; Red, White &
Black Bean Salad; and Assorted Dark Chocolate-Dipped
Fruit. (Some fish and wine will be used.)
1 Thursday, May 17, 6:30 - 10:00 p.m.
Instructor: Katherine Farrell, RD, CDN, CDE Fee: $85; Two People: $160
44 Modern Menu Planning for Diabetics:
Effective Self-Management
hands on cooking class and lecture
Diabetes meal planning is an essential component in
diabetes self-management. In this class, students will learn
how to improve the regulation of their blood sugar while
enjoying balanced and satisfying meals. The lecture will
discuss the balance of protein, carbohydrate and fat,
portion sizes, quality food selection, and the use of whole
grains as an alternative to simple starches such as rice and
pasta. The lecture will follow a hands-on cooking class
where students will learn how to prepare a healthy,
delicious carbohydrate-controlled meal with dessert.
Quinoa and Black Beans with Summer Vegetables; Broiled
Catfish; Wilted Arugula and Spinach; and Roasted Almond
and Walnut Salad with Mango and Strawberries in a
Balsamic Reduction. (Some fish will be used.)
1 Wednesday, July 11, 6:30 - 10:00 p.m.
Instructor: Katherine Farrell, RD, CDN, CDE Fee: $85; Two People: $160
See "Mushrooms as Food & Medicine," Class # 50, Page # 35
See "Gluten-Free Desserts," Class # 67, Page # 47
Call 212-645-5170

Globally Gluten-Free
partial participation
For those with gluten intolerance, celiac disease, and
related conditions, removing the obvious culprits from one's
diet is, of course, essential; however, what other glutencontaminated
ingredients lurk in places you'd never
suspect? Susan Baldassano has the answers to this
question and more while she expands on her generous
repertoire of flavor-rich, ethnically-inspired gluten-free
dishes. These thoughtful recipes will impress everyone -
gluten sensitive or not - as we travel the globe and sample
the cuisines of France, Italy, and Mexico. Menu planning is
effortless with so many choices. These classes may be
taken individually or together as a series.
45 Session 1 - French
Individual Savory Asparagus and Tarragon Quiches;
Marseilles-Inspired Bouillabaisse (Seafood Stew featuring
Clams, Mussels, and Shrimp) served with Pasta; Chocolate
Souffle with Raspberry Coulis and Fresh Whipped Cream.
(Some fish, organic eggs, dairy and wine will be used.)
1 Saturday, June 16, 12:00 - 3:30 p.m.
46 Session 2 - Italian
Fava Bean Puree on Crisp Pizzelles topped with Basil-Pine
Nut Pesto; Savory Mixed Mushroom Ragù over Pasta with
Peas, Mint and Parmesan Reggiano; Bitter and Sweet
Salad featuring Radicchio, Red Onion, Carrots and Olives
with Orange Vinaigrette; Sesame Seed-Olive Oil Cookies
with Mocha Sorbet and Chocolate Sauce. (Some organic
eggs, dairy and wine will be used.)
1 Saturday, July 7, 12:00 - 3:30 p.m.
47 Session 3 - Mexican
Gorditas (Mini Tortillas) topped with Creamy Black Bean
Paste and Roasted Red Onion and Carrot Pickles; Garlic-
Watercress-Corn Soup with Cumin-Scented Croutons;
Braised Chicken with Creamy Roasted Poblano Sauce and
Toasted Pumpkin Seeds; Quick Chocolate-Chile Brownies
with Sautéed Plantains and Candied Pecans. (Some
organic chicken and dairy will be used.)
1 Sunday, August 19, 12:00 - 3:30 p.m.
Instructor: Susan Baldassano
Fee for Individual Classes: $90; Two People: $170
Fee for Series: $255 - Save $15!
Extension 4 to Register.
33

34
MARKET TOURS
48 Homemade Bread and Market Menu ---
Live from Union Square!
partial participation class and market tour
Join chef and cookbook author, Peter Berley, for a true
culinary adventure. You'll start this 6-hour class by
preparing dough for focaccia. Then, while it's rising, Peter
will whisk you off to the Union Square Greenmarket where
you'll learn to shop the way market-driven chefs do - by
choosing what's fresh and seasonal. The ingredients you
select will determine the menu. You'll learn to improvise
rather than solely rely on recipes. Market purchases will
include a bounty of produce, as well as fish, eggs and
dairy. When you return to the classroom, you'll focus on
techniques as you prepare a balanced seasonal meal.
Peter will teach you how to sauté, purée, stir-fry, pan-fry
and braise. You'll even create an impromptu dessert. And,
of course, that bread dough will have risen, so you'll learn
how to bake it off to perfection. Then the best part: sitting
down to enjoy and savor everything. Choose May,
September, or both! (Some fish, organic eggs and dairy will
be used.)
SPRING
a) 1 Saturday, May 19, 10:00 a.m. - 4:00 p.m.
(Please Note: 6-hour class)
LATE SUMMER
b) 1 Saturday, September 15, 10:00 a.m. - 4:00 p.m.
(Please Note: 6-hour class)
Instructor: Peter Berley
Fee: $125; Two People: $240
Take Both Classes: $240
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

49 NEW CLASS The Route to India via Manhattan
tour of Indian markets and lunch at Devi
Until now, the sights, sounds and smells of India may only
have flitted about in your imagination. It's time to let your
fantasies become a reality by embarking on a tantalizing tour
of India right in Manhattan's own Little India. Join Nalini
Mehta as she guides you through the culinary shops that are
part of the bustling bazaar of India as she demystifies this
cuisine by explaining firsthand the characteristics of various
spices, fruits, vegetables, dhals, grains, and other unique
ingredients. Next on the tour, you will visit a kitchenware
shop where Nalini will discuss equipment specifically used
by traditional Indian cooks. By this time, you'll be ready for
some authentic Indian fare. You will then continue down the
path to Devi, where you'll go behind the scenes to meet with
Chef Hemant Mathur who will answer your questions and
discuss the ingredients and preparation of the meal you are
about to eat. Finally, you will sit down to enjoy a very special
Indian lunch. The class meets in front of Kalustyan's at 123
Lexington Avenue (at 28th Street) at 10 a.m. and ends at
Devi, 8 East 18th Street (Broadway and 5th Avenue).
Price fixed lunch included in class fee.
1 Saturday, June 2, 10:00 a.m. - 3:00 p.m.
Instructor: Nalini Mehta Fee: $85; Two People: $160
MEDICINAL MUSHROOMS
50 NEW RECIPES Mushrooms as Food and
Medicine: The Delectable Defenders
demonstration
Mushrooms are a treat for the eyes and taste buds, and
traditional cultures the world over have long understood that
they are also powerful medicines. These days, a walk
through our own supermarket produce aisles reveals a wealth
of wild fungi in all shapes, sizes and colors. Modern science
is currently "discovering" health benefits in mushrooms that
range from cholesterol, blood pressure, and blood sugar
regulation to tumor inhibition and immune support. Join Terry-
Anya Hayes, a past president of the New York Mycological
Society, to explore the flavors - and medicinal virtues - of
seven interesting and utterly delectable mushrooms. Help
manage your health and do it deliciously with: Enokitake and
Tofu in Black Reishi Miso Broth; Arugula Salad with White
Beans and Marinated Maitake; Mini Corn Muffins with Fresh
Shitake and Red Onion; Stewed Oyster Mushrooms, Okra,
and Tomatoes over Red Quinoa; Huitlacoche Sauté; and
Spiced Nut Milk Ice Cream with Warm Chanterelle-Maple
Sauce. (Some organic butter and wine will be used.) Detailed
handouts with resources will be provided.
1 Tuesday, July 24, 6:30 - 10:00 p.m.
Instructor: Terry-Anya Hayes Fee: $90; Two People: $170
Extension 4 to Register.
35

51 NEW CLASS 5-Ingredient Comfort Food:
Soothing and Simple
hands on
36
QUICK & EASY
Eating comfort food is always soothing to the soul, but
usually requires a lot of time, labor, and ingredients. Now
Myra brings you deeply comforting food with minimum fuss
and maximum flavor using only five ingredients (besides
sea salt and pepper). These delectable dishes are so
simple to prepare that even after a tough day you'll be
ready to whip up any of these recipes which are designed
to satisfy everyone - even the kids! Macaroni and Cheese
Two Ways; Mashed Potatoes with Herbed Olive Tapenade;
Chickpea-Corn Grit Cakes with Roasted Red Pepper;
Spinach Quesadillas with Avocado and Salsa; Spice-
Roasted Sweet Potatoes with Caramelized Shallot-Yogurt
Dip; Asparagus Frittata with Ricotta and Parmesan; Peanut
Butter and Jam Stuffed French Toast; Migas (Scrambled
Eggs with Tortillas, Salsa, and Cheddar); Espresso
Chocolate Mousse; and Rhubarb Brown Betty. (Some
organic dairy and eggs will be used.)
a) 1 Saturday, April 14, 1:00 - 4:30 p.m.
- or -
b) 1 Monday, September 17, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $85; Two People: $160
52 Dinner Double-Time: Weeknight Meals
in 30 Minutes
hands on
Do you find that your inspiration to cook healthy, gourmet
dinners wanes in the wake of your busy workday? Join
Myra as she cooks her favorite no-fuss meals for busy
weeknights. Each complete meal takes less than a half
hour to prepare. You will be provided with not only the
week's shopping list, but also tips to streamline workweek
cooking. Roast Chicken with Maple-Mustard Glaze,
Mashed Sweet Potatoes and Turnips with Caramelized
Shallots, Mixed Greens with Reduced Balsamic and
Hazelnut Vinaigrette with Candied Hazelnuts; Orange-
Glazed Flounder (and Tofu) with Watercress and Soba
Noodles; Black Bass in Leek- and Saffron-Tomato Broth
with Quinoa Primavera; Mujaddarah (Lentils, Rice, and
Caramelized Onions) with Middle Eastern Chopped Salad.
(Some organic chicken, dairy and fish will be used.)
a) 1 Thursday, April 26, 6:30 - 10:00 p.m.
- or -
b) 1 Thursday, September 27, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $90; Two People: $170
Call 212-645-5170

53 NEW CLASS Quick-Cooking Whole Grains for
Busy People
demonstration
Now that the health benefits and great taste and texture
of whole grains are widely known, take this special
opportunity to let Lorna Sass, author of Whole Grains
Every Day, Every Way, show you the ease in which you
can incorporate some lesser-known sumptuous and quickcooking
varieties into your daily menus. You'll discover the
wonders of amaranth, quinoa, kamut, millet, teff, and
Chinese black rice. You'll also learn the basics about
selection and storage of these amazing nutritious nuggets.
A cooking chart for all whole grains will be provided so that
you'll have a quick reference for making not only these
grains but others as well. Amaranth, Quinoa and Corn
Chowder; Preparation of Basic Kamut in a Pressure
Cooker; Kamut with Saffron-Scented Mushrooms and
Leeks; Millet Pie with Spinach and Feta; Teff Triangles with
Caramelized Apples; and Chinese Black Rice Pudding.
(Some organic dairy and eggs will be used).
1 Tuesday, September 18, 6:30 - 10:00 p.m.
Instructor: Lorna Sass Fee: $85; Two People: $160
See "Fresh Fish Made Fabulous”, Class # 38, Page # 29
See "Super Simple Shrimp & Scallops”, Class # 39, Page # 30
Extension 4 to Register.
37

DON’T LET YOUR CAREER SIMMER O
Bring Your Passion to a Full Boil!
CHEF S TRAINING PROGRA
Train for a career in health-supportive culinary a
health spa & restaurant work, private cooking, ca
teaching & more.
This unique 619-hour career program
is licensed by NY State Education Dept.,
accredited by ACCET and provides
thorough training in:
• French and Japanese knife skills.
• Culinary techniques: the use and preparation
of whole grains, beans, vegetables, sea
vegetables, soy food, pasta, fruits, seafood,
organic eggs and poultry.
• Theoretical approaches to diet and health,
including the principles of nutrition, medicinal
cooking, cleansing & detoxification.
• Baking & dessert techniques using whole
grain flours & natural sweeteners, including
wheat-free baking.
• Creative cooking and meal preparation,
including menu planning and contemporary
food presentation.
NATURAL
GOURMET
INSTITUTE
FOR HEALTH & CULINARY ARTS
natural gourmet institute --- the premier sch

UR CAREER SIMMER ON THE BACK BURNER
r Passion to a Full Boil!
TRAINING PROGRAM
areer in health-supportive culinary arts:
aurant work, private cooking, catering,
Full-time 4-month
programs*
• March 6
• April 17
• June 5
• July 24
• September 5
• October 16
• November 27
Come to a Chef’s Training open house*
• Wed. March 7 • Tues. July 10
• Wed. April 11 • Tues. August 7
• Wed. May 16 • Thurs. September 6
• Tues. June 12
at 6:15pm --- Reservations Required
Call for more information ---
Request our color View Book & curriculum.
212-627-COOK (2665) ext. 109
*dates subject to change
Part-time 10-month
programs*
• May 30
Wed. Eve & Sat.
• July 30
Mon. Eve & Sun.
• September 19
Wed. Eve & Sat.
• November 13
Tues. Eve & Sun.
Small class size & personalized instruction.
Lifetime job placement.
Student loan & payment plans.
--- the premier school of it’s kind.

40
RAW FOODS
Raw Food Basics and Essentials:
An Ethnic Theme
Raw food cuisine lives at the heart of this fast-growing and
dynamic food movement emphasizing organics, sustainable
agriculture, optimal nutrient absorption, and bioavailability.
In each of Loren's classes you will learn the basic tenets of
the raw food diet, the health benefits of a cuisine that
preserves and optimizes vitamins and enzymes, and
techniques for raw food preparation - dehydrating, soaking,
juicing, sprouting - and the many uses of a Vitamix blender.
You'll also gain the know-how to prepare raw food basics
such as nut and sea vegetable pâtés, crumbled nut cheeses,
pastas, pizza, crackers, and fabulous desserts. Each class
may be taken separately or together as a series.
54 NEW RECIPES Raw American Family Favorites
partial participation
Do you and your family have the hankering for the old
familiar favorites? This class just might inspire everyone to
jump on the raw food bandwagon by transforming family
favorites into raw versions of those same dishes. Everyone
is sure to be surprised how delicious these new wholesome
editions are that they won't even miss the old ones. The
grand finale of this sumptuous session will be an ice cream
sundae blow-out, ideal for family festivities. Assorted
Veggie Pizzas with Nut Cheeze and Nut Meat; Spinach and
Mushroom Burgers with Ketchup, Mayo, and Mustard on
Flax Cracker Buns; Crunchy "Fries;" Spaghetti with Marinara
Sauce and Pine Nut Parmesan; and Ice Cream Sundaes.
1 Thursday, May 3, 6:30 - 10:00 p.m.
55 NEW CLASS Raw Middle Eastern Fare:
Simply Sensational
partial participation
In this tantalizing class you'll see how seamlessly favorite
Middle Eastern recipes can be translated into enticing raw
dishes. Under the expert direction of Loren Bruni, you'll
navigate through the techniques used for making several of
the components for these delectable recipes. You'll learn
methods which include how to dehydrate, make nut milk for
the ice cream base, sprout quinoa, and stuff and roll
dolmades. Before you know it, you'll have created a
sensational raw spin on exotic Middle Eastern fare.
Hummus Two Ways: Garlicky Zucchini Hummus and
Creamy Macadamia Nut-Red Pepper Hummus; Sprouted
Quinoa Tabbouleh; Zahtar Flatbreads; Dolmades with
Creamy Lemon Tahini Sauce; Cured Black Olives with
Spicy Harissa Sauce; Halvah Chocolate Swirl Ice Cream;
and Ginger-Mint Iced Sun Tea.
1 Friday, May 18, 6:00 - 9:30 p.m.
Call 212-645-5170

56 NEW RECIPES Raw Italian
partial participation
Mamma Mia! These fabulous raw recipes are really Italian
- and you don't even have to turn on the oven or put on a
burner. Learn from Loren how to make raw food taste
molto buono. "Grilled" Vegetable Antipasto with Marinated
Olives; Stuffed Mushrooms with Dulse-Nut Pâté and
Macadamia Nut Mascarpone; Creamy Corn Polenta with
Wild Mushroom Ragù and Truffle Oil; Summer Squash
Pasta Puttanesca; and Carob and Pistachio Semifreddo
with Orange Sauce.
1 Friday, June 8, 6:00 - 9:30 p.m.
Instructor: Loren Bruni
Fee: $90 each class; Two People: $170
Entire Series: $255 - Save $15
57 NEW CLASS Really Raw
partial participation
What's really raw and what isn't? Find out the answer in
this class designed to respond to many questions raw
foods expert, Loren Bruni, has received about how to eat
really raw successfully every day. She will explain what
constitutes a typical daily raw food menu and the
importance of factoring in food combining when developing
your raw diet. She'll take this a step further and discuss
how to incorporate fasting and the principles of Natural
Hygiene for optimal well-being, vibrant energy and freedom
from illness. Students will assist Loren in making these
really raw recipes. Banana and Wild Blueberry Smoothies;
Nature's Electrolytic Celery and Banana Smoothies;
Blended Salads; Mixed Greens and Vegetable Salads with
Oil-Free Dressing; Jicama Rice and Assorted Vegetable
Sushi with Homemade Pickled Ginger; Italian Herb Nut
Pâté; Sea Vegetable Nut Pâté; Banana Carob Mint Ice
Cream; and Mixed Berry Ice Cream.
1 Monday, June 25, 6:30 - 10:00 p.m.
Instructor: Loren Bruni Fee: $90; Two People: $170
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Extension 4 to Register.
41

58 NEW CLASS
The Raw-Food-Made-Easy
All-Day Seminar
lecture/partial participation
42
Does the prospect of entering the world of raw cuisine
seem inviting yet intimidating? Eating raw is not a new
practice; however, eating raw foods that are enticing,
exciting and easy to make is a novel concept. Jennifer
Cornbleet, nationally recognized raw food chef, instructor,
and author of Raw Food Made Easy for 1 or 2 People, is
your guide into the realm of this dynamic dietary system.
Step by step, she will reveal all the tools you will need to
embark on your own rewarding raw food adventure. In this
power-packed all-day seminar you will discover:
• What are the nutritional benefits of the raw food diet
and how to get sufficient protein and other necessary
nutrients
• How to lose weight or maintain your ideal weight
• How to tailor the raw food diet to your specific needs
and tastes
• How to stock your pantry and set up your raw foods
kitchen
• The fundamentals of basic knife skills and equipment use
• How to plan menus and make shopping lists
• How to select and store fresh produce
• How to assemble ingredients in advance to facilitate
quick and easy daily food preparation
Once you've mastered these fundamentals, you'll be ready
and raring to craft nutritious, delicious raw meals from
scratch in 30 minutes or less each day. You'll become a
whiz at making juices, smoothies, cereals, soups, pâtés,
dressings, entrees, snacks and desserts! As a bonus, you
won't have to give up your new lifestyle when you travel
because Jenny will share her secrets of traveling in the
raw. This workshop is a must for anyone who is curious
about how a raw food diet can transform their sense of
total wellbeing. The delicious, healthy, nutrient-andenzyme-rich
menu you will prepare and enjoy includes
Green Juice; Berry Smoothies; Granola with Almond Milk;
Mock Ranch Dressing; Garden Vegetable Soup; Not Tuna
Pâté; Crudités Platter, California Rolls; Zucchini Noodles
with Marinara Sauce; Mediterranean Kale; and Chocolate
Mousse Tart. There will be tastings throughout the day
and a ½ hour break mid-day.
1 Saturday, August 18, 10:00 a.m. - 4:00 p.m. (Note: 6-hour class)
Instructor: Jennifer Cornbleet Fee: $150; Two People: $290
Call 212-645-5170

SEITAN
59 NEW RECIPES
hands on
Savory Homemade Seitan
Sometimes called wheat meat or wheat gluten, seitan is a
tasty, high-protein food with a pleasant, chewy texture.
Made from whole wheat and unbleached bread flours and
water, then simmered in flavorful broth, seitan's mild flavor
lends itself to endless culinary applications. You'll learn
how easy seitan is to make and how superior homemade
seitan is to ready-made brands. Using a variety of cooking
techniques, you will prepare Seitan Fajitas with Grilled
Onions and Red Peppers; Seitan Moussaka with Zucchini,
Eggplant and Mashed Potato Crust; Sesame-Orange
Glazed Seitan Cutlets with Sautéed Watercress; and
Seitan-Portobello Mushroom Sloppy Joes with Jicama-
Avocado Salsa.
1 Monday, July 9, 6:00 - 10:00 p.m. (Please Note: 4 hour class)
Instructor: Myra Kornfeld Fee: $85; Two People: $160
TEMPEH
60 NEW RECIPES
hands on
Tempeh Temptations
This ultra-nutritious soy food, native to Indonesia, is packed
with protein and B vitamins. Because of its nutritional
value and culinary versatility, tempeh has become a staple
in vegetarian cuisine. To make the most of its flavor and
texture, it must be cooked properly. Myra will demonstrate
the best techniques which include baking, braising,
sautéing and frying. She will also show you how to make
homemade tempeh which you will use in class as well as
the purchased variety. Tempeh Mushroom Burritos with
Black Bean-Avocado Topping; Golden Curried Tempeh with
Coconut Milk and Mango; Chile-Orange Baked Tempeh;
Fresh, Homemade Tempeh Reubens with Ruby Kraut; and
Indonesian-Style Fried Tempeh with Sweet and Sour
Glaze.
1 Tuesday, May 8, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $85; Two People: $160
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Extension 4 to Register.
43

61 Lose Weight and Build Better Health
In 3 Easy Steps
lecture and partial participation
44
WEIGHT LOSS
If you've lost weight before but found it again, this course is
for you. Utilizing food strategies and stress relief
techniques, this class will allow you to create a sustainable
plan that will bring long-lasting healthy results. Letting go of
unwanted weight and creating better health is easier and
more fun than you think! This class will:
• enable you to create your own personalized wellness
plan that includes health-supportive food choices,
strategies for stress reduction, and a seasonal approach
to food and lifestyle
• enlighten you about bio-individuality - the concept that
there is no one diet, exercise, or stress reduction
program for everyone.
• inspire you to create a health maintenance program
that will keep you on track even in your busy life.
The course will also include a delicious, simple, healthsupportive
meal: Sweet Pea Soup; Pickapeppa Organic
Chicken; Quinoa Pilaf; and Sautéed Seasonal Vegetables
along with recipes and a journal workbook to take away for
continued work at home.
1 Saturday, June 23, 10:00 a.m. - 3:00 p.m. (Note: 5-hour class)
Instructor: Susan Rubin, D.M.D. Fee: $110; Two People: $210
PASTRY ARTS & DESSERTS
62 NEW CLASS Newest and Best Vegan Ways
with Chocolate
hands on
How do you make the best chocolate desserts that just
happen to be vegan? According to Fran Costigan, only those
confections made with the highest quality ingredients, which
are naturally sweetened and taste simply divine, can ever
achieve that lofty goal. Her continuous quest for creating
cutting-edge chocolate vegan desserts has resulted in some
stellar additions to her permanent list of the best. Imagine
chocolate pizza personalized with your choice of freshly
made chocolate toppings; a bread and chocolate treat that's
crisp and smooth, sweet and salty, with a surprise finish;
chocolate-hazelnut spread far superior to the jarred ones sold
worldwide; peanut butter and banana "cake sandwiches" with
chocolate and more chocolate; and a replacement for those
supermarket-icon little chocolate cream cakes. Join Fran for
an evening that's chock full of the best new chocolate
desserts. Chocolate Pizza with Everything; Bread and
Chocolate, Spanish Style; Triple Chocolate-Hazelnut Mousse
Parfait; Chocolate-Peanut Butter-Banana "Sandwiches"; and
Mini Chocolate Cream Cakes.
1 Tuesday, April 24, 6:30 - 10:00 p.m.
Instructor: Fran Costigan Fee: $90; Two People: $170
Call 212-645-5170

63 NEW CLASS The Chocolate Experience - Its
History, Uses, and Tastes
lecture and demonstration
Cacao has been used for centuries as a beverage and as
the delicacy we know as chocolate. From Mayan and Aztec
uses of cacao seeds for currency and ceremonies, the
grand European chocolate houses, the current chocolate
café craze, to gourmet chocolate bars of infinite flavor
combinations, chocolate has played an important role in
many cultures. Discover the complete history of cacao
with instructor Nat Bletter, its eventual production into
chocolate, and its many historical, current and future uses,
including its myriad health benefits. There will also be an
extensive sampling of single-origin organic and flavored
chocolates and the preparation and tasting of three
recipes: Aztec Hot Chocolate with Chipotle Chiles; Vegan
Gianduja (Chocolate Hazelnut Spread); and Chocolate
Passion Fruit-Brazil Nut Pudding.
1 Wednesday, May 23, 6:30 - 10:00 p.m.
Instructor: Nat Bletter Fee: $85; Two People: $160
64 NEW CLASS
hands on
Really Cool Vegan Desserts
Keep your cool this summer and turn your oven off! Join
Fran, whose creative hands keep on dishing up vegan
desserts that are always innovative and delicious. Her
newest summertime sensations are so adaptable that you'll
want to make them year-round with other seasonal fruits.
It may be hot outside but you'll be nice and cool as you
prepare these wheat-free delicacies: Tri-Color Gelled Berry
Terrine in a Pool of Cream with Crisp Candies; Flourless
Chocolate Raspberry Refrigerator Cake with Cocoa Nibs
Drizzled with Dark Chocolate Sauce and Fresh Raspberry
Chambord Sauce; Cornmeal-Spelt Blueberry Griddlecake
Shortcakes with Blueberry Sauce and Orange Cream; and
Agave-Herbal Tea Granitas with Dark Chocolate & Herbal
Tea-Infused Truffles. (Some optional liqueur will be used.)
1 Thursday, June 28, 6:30 - 10:00 p.m.
Instructor: Fran Costigan Fee: $90; Two People: $170
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Extension 4 to Register.
45

65 NEW CLASS Build Your Own Frozen
Vegan Desserts
hands on
46
Learn how to make sorbet, gelato, granita and nondairy ice
creams - and the differences between them. Some don't
even require an ice-cream machine! Although these are
fantastic served alone, they acquire a whole new
personality when paired with cake, cookies, sauces,
creams and condiments. In this all-day class, under Fran's
guidance, you'll make a smorgasbord of confections to
build ice cream cookies, ice cream cakes, parfaits, and
popsicles. Tuscan Lemon and Espresso Granitas; Sicilian
Pistachio Gelato; French Bittersweet Chocolate Sorbet;
American Semi-Sweet Chocolate Sorbet; Hawaiian
Coconut-Mango-Lime Sorbet; Not-So-Plain Vanilla Ice
Cream; Peanut Butter Cookies; Oatmeal Cookies;
Chocolate Sheet Cake; Coconut Cake; Cocoa Sauce;
Chocolate Sauce; Butterscotch Sauce; Fruit Sauces; Wet
Nuts; and Chocolate, Coconut and Berry Whipped
Toppings.
1 Saturday, July 14, 10:00 a.m. - 5:00 p.m. (1-hour lunch break)
Instructor: Fran Costigan Fee: $125; Two People: $240
66 NEW CLASS
hands on
Classic Summer Fruit Desserts
Although summer's ripe fruits are sumptuous eaten just
plain, the real mouthwatering begins when they're
showcased in classic dessert recipes. Myra will show you
how that's done by teaching you the techniques for creating
some luscious, traditional treats dripping with this
season's juiciest fruits. Shake up your summer by making
these divine desserts using nature's sweet bounty.
Raspberry-Peach Cornmeal Cake; Cherry Almond
Claufoutis; Peach-Blackberry Shortcakes with Blackberry
Cream; Rustic Plum Galette; Raspberry Streusel Tart;
Apricot Walnut Crisp; and Blueberry Grunt. (Some organic
dairy and eggs will be used.)
1 Saturday, July 21, 2:30 - 6:00 p.m.
Instructor: Myra Kornfeld Fee: $85; Two People: $160
Buy 5 Cooking Classes and Get 1 Free*
*see page 61 for details
Call 212-645-5170

67 NEW CLASS
Gluten-Free Desserts: A Liberating
Look at Baked Goods
hands on
Pastries, muffins, cakes and cookies frequently sound the
"gluten alarm" because they are typically crafted from certain
flour varieties that not only host this oft intolerable protein but
hide in places you would never suspect. Now, glutensensitive
individuals no longer have to avoid tantalizing treats.
It's possible to create enticing goodies by using your own
homemade gluten-free flour along with other healthful,
unrefined ingredients. Join Sue on this liberating journey to
making Mixed Berry Tart with Pressed Pecan Crust; Lemon-
Walnut Tart with Blackberry Syrup Drizzle; Blueberry-Corn
Muffins; Banana-Nut Muffins; Dark Chocolate Cake with
Darker Chocolate Glaze; Cinnamon Spice Cake with Orange
Cinnamon Glaze; Chocolate Coconut Cookies; and Almond-
Pignoli Cookies. (Some organic eggs and dairy will be used.)
1 Saturday, July 28, 1:00 - 4:30 p.m.
Instructor: Susan Baldassano Fee: $85; Two People: $160
68 Great Summer Vegan Desserts
hands on
Celebrate summer with these exciting vegan recipes.
Healthy, rich in taste, yet light, these recipes feature a
creative variety of seasonal fruits and perennial favorites like
chocolate, coconut and caramel. You'll also learn to master
diverse dessert-making techniques such as working with
phyllo, making ice cream, using agar, and making reductions.
These recipes are not only easy-to-make but certain to
impress. Very Cherry Streusel Cake; Blueberry Buckle;
Phyllo Flower Cups with Chocolate Pudding and Coconut
Cream; Nectarine-Raspberry Brown Betty; and Roasted
Peaches with Caramel Sauce and Ginger Ice Cream.
1 Wednesday, August 8, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld Fee: $85; Two People: $160
69 Perfect Vegan Summer Pies
hands on
Join Fran as she instructs you in sure-fire techniques of
mixing and rolling the most perfect, flaky vegan pie dough.
The pie dough you make will then be used in numerous pie
crust variations, including pies with fluted edges, lattice tops,
individual free-form pies called galettes, tarts, and pies with
crumb topping. Your perfect crusts will then be assembled
with market-fresh fruit fillings and served with
complementary sauces and toppings made in class. Apple-
Berry Crumb Pie; Gorgeous Glazed Grape-Pignoli Tart;
Lattice-Top Apricot-Blackberry Pie; Deep-Dish Blueberry
Crumb Pie; Blueberry Cookie Crust Tart; Peach-Plum Pie;
Mixed Berry Galette; Strawberry-Rhubarb Galette; and other
Individual Fruit Galettes to take home.
1 Saturday, August 11, 10:00 am - 5:00 pm (1-hour lunch break)
Instructor: Fran Costigan Fee: $125; Two People: $240
Extension 4 to Register.
47

CONTINUING EDUCATION
ANNOUNCING A NEW COURSE FOR HEALTH PROFESSIONALS
70 FOOD THERAPY:
A 100-HOUR, 9-WEEKEND CONTINUING EDUCATION
COURSE WITH ANNEMARIE COLBIN, PH. D.
The major objective of this course is to train health
professionals in using a variety of food therapies to
support the rest of their practice, and to offer them tools to
help their clients make the changes they want to make for
their health and wellbeing.
Those of you who know Annemarie's approach know that the
philosophical framework is a mainstay of her teaching. In this
course, there will be in-depth studies of a variety of paradigms
that can well be applied to understanding human beings: the
standard biochemical and thermodynamic view of classic
nutrition, contributions of modern sciences such as complexity
theory, chaos or non-linear dynamics, aspects of quantum
physics and other theoretical frameworks. Attention will be paid
to how people get sick, what can make them well, the immune
system, and the mind-body connection, as well as comparative
dietary systems, their pro's, con's, and usefulness to the
practitioner. There will be a section on counseling skills, setting
up a consultation, and learning to use your intuition. Obesity,
eating disorders, weight control and the health of children will
also be addressed. Finally, food and the mind, spiritual
approaches, intentionality and energy work, will all be considered.
The course will consist of three approaches, intertwined: theory,
practice, and skill building. Teaching/learning methods will
include: lectures, discussions, commentary, critique, imagery,
reading of papers and books, presentations, and case studies.
There will be a final grade, and a certificate will be given.
Dates for 2007:
October 20-21, November 17-18, December 15-16
Dates for 2008:
January 19-20, February 16-17, March 15-16, April 12-13,
May 17-18, and June 7-8
Times:
Saturdays: 10 am - 12:30 pm, 2 - 5:30 pm; Sundays 9 am - 12
pm, 1 - 3 pm. On the last weekend, class will end at 4 pm on
Sunday.
Attendees get 25% off the Friday Night Dinner price before the
course weekend.
Fee: $4950. Enrollment is limited to 20.
CTP Graduates: 10% discount.
Early bird registration by September 24, 2007: $4550.
Prerequisites: Credentialed health professionals, Chef's Training
Program or Institute of Integrative Nutrition graduates. For those
who have not taken classes at the Natural Gourmet, a mandatory
prerequisite is the Basics 4: Principles of Balance class. If
space allows, non-credentialed health professionals may be
accepted pending an interview with Dr. Colbin. CEU's will be
applied for; please check with Jeri Rostron at 212-645-5170 (ext. 0).
48
Call 212-645-5170

LECTURES & DEMONSTRATIONS
71 Spring Cleanse
lecture/demonstration/tastings
Internal remedies can be powerful allies to cleanse and
strengthen our physical and emotional health during times
of stress or the change of seasons. In traditional Asian
medicine, spring is the most effective and powerful time to
cleanse major organs of our body, offering us a renewed
sense of self and health. Join Susan as she demonstrates
the preparation of remedies including plants and other
natural foods as well as teas and concoctions. These
remedies have traditionally been used to gently cleanse
and clear the lymphatic system, increase the flow of chi
through the liver-gall bladder, release stagnation and
revitalize our digestive system, and strengthen our ability to
assimilate and transform food into energy for optimum
wellness. A handout of recipes will be provided.
1 Wednesday, April 18, 6:30 - 9:30 p.m.
Instructor: Susan Krieger
Fee: $60; Two People: $110
Take Both Classes: $110
72 Summer Cleanse
lecture/demonstration/tastings
Summer is the time to rejuvenate and cleanse the blood,
the heart and digestion through the small intestines and our
emotions. Specifically, this is a season to cool our organs,
temperament, and blood, while stimulating them with
appropriate warming influences; thus we experience the
rest of the year with a renewed sense of self and health.
The major remedies of summer that we will explore are
combinations of vegetables and plants used to achieve
these desired effects. These concoctions are designed to
gently cleanse and clear the circulatory system while
increasing the flow of chi through the heart and intestines
to release stagnation in and revitalize our blood for
optimum wellness. Susan will also present an overview of
the Five Phases of healing. A handout of recipes will be
provided.
1 Wednesday, August 1, 6:30 - 9:30 p.m.
Instructor: Susan Krieger
Fee: $60; Two People: $110
Take Both Classes: $110
Extension 4 to Register.
49

73 Homeopathy at Home
lecture
50
When you or a family member gets sick, do you know what
natural healing alternatives or approaches are available to
you? Here you will learn about the use of natural and safe
FDA-approved medicines suitable for people of any age
that help the body heal quickly and gently. Unlike
conventional medicines that "do something to" the body,
Homeopathic remedies "work with" the body to heal and
recover. You'll leave this class with the knowledge and
confidence to use Homeopathic medicines to treat such
diverse ailments as flu, colds, earaches, sore throats, colic,
menstrual cramps, sprains, and other injuries.
1 Monday, April 23, 6:30 - 8:30 p.m.
Instructor: Ronald Dushkin, M.D. Fee: $45; Two People: $80
74 Conquering Inflammation: Your Pantry
to the Rescue
lecture
Did you know that conditions such as Alzheimer's, arthritis,
asthma, colitis, diabetes, headaches, heart disease, and
obesity all have something in common? That something is
inflammation. In this enlightening class, you'll learn what
the research shows about certain foods - including good
and bad fats - that encourage inflammation and which ones
have anti-inflammatory properties. You might be surprised
to discover that your kitchen is already equipped with an
arsenal of common ingredients that counteract
inflammation. You'll leave this class armed with effective,
practical, and flavorful tips on how to modify your diet to
include anti-inflammatory foods along with several
wholesome and delicious recipes.
1 Saturday, April 28, 1:00 - 3:30 p.m.
Instructor: Archana Gogna Fee: $50; Two People: $90
75 Cholesterol: The Real Story!
lecture
So many of us are concerned about our cholesterol. As
the guidelines from the medical/pharmaceutical sector
become more and more stringent, we become more and
more fearful. Some have advocated putting cholesterollowering
drugs in the water supply! If we want to be
conscientious about taking care of our heart health, we
need to get the real line on this matter before we're
unnecessarily medicated. In this class, you will find out -
finally! - what science tells us that cholesterol really is, why
the body makes it, how it affects us, and what we can do
so that it doesn't harm us.
1 Wednesday, May 2, 6:30 - 9:00 p.m.
Instructor: Annemarie Colbin, Ph.D. Fee: $50; Two People: $90
Call 212-645-5170

76 Candida and the Diet Connection
lecture
Candida, or yeast overgrowth, is fast becoming an
epidemic out of control. Millions of women, children and
men are suffering from some form of this condition.
Candida albicans is one of hundreds of organisms living in
harmless balance within our bodies; however, our
widespread, consistent use of antibiotics is killing beneficial
bacteria in our digestive tracts that ordinarily keep Candida
in check, and common dietary indiscretions encourage
yeast to overgrow. The resulting yeast buildup is
responsible for an astonishing array of health complaints
from brain fog and sinusitis to IBS and can cause
inflammation throughout the body. In this class, you will
learn what Candida is, its causes and symptoms, and the
conditions it triggers. More importantly, you will gain an
understanding of specific foods that promote Candida and
how making dietary changes is the Number One way to
treat and control it.
1 Saturday, May 5, 11:00 a.m. - 1:00 p.m.
Instructor: Carolyn Dean, M.D., N.D. Fee: $45; Two People: $80
77 NEW CLASS
lecture
Real Food: A Diet for Real Health
Let's face it - we are barraged by a never-ending litany of
diet plans promising to fix any and all ills. If you're
confused about what diet to follow, consider real food.
Real foods are simply the traditional foods of our ancestors
who dined on the bounty of the earth and include grass-fed
beef; wild fish; pastured poultry; eggs and dairy products
like cream, butter, and raw milk cheeses; fresh fruit and
vegetables; olive and coconut oils. Experts claim the fats
and cholesterol in some of these foods are the culprits in
heart disease. However, Nina Planck, author of the
revolutionary book, Real Food, turns the tables on that
conclusion and explains why she believes it's a fallacy.
She has discovered the real culprits are industrial foodsthose
synthetic or highly processed products-in the modern
triple epidemics of obesity, diabetes and heart disease. A
former vegetarian, vegan and non-fat advocate, Nina will
show you how you can transform your health as she did by
eating the foods you love. This is certain to be an
enlightening evening that will give you real food for thought.
1 Wednesday, May 9, 6:30 - 8:30 p.m.
Instructor: Nina Planck Fee: $45; Two People: $80
Extension 4 to Register.
visit our website
www.naturalgourmetschool.com
51

78 NEW CLASS
lecture
Common Ailments/Simple Solutions
52
For those of us who are hurting or ailing in one way or
another, this class offers the unique opportunity to discover
a progressive approach to health and healing known as
European Natural Medicine. Founded on ancient principles
and wisdom but supported by modern science, this system
synthesizes the best that alternative and Western
medicines have to offer. You'll be introduced to the Five
Health Essentials, traditional approaches that address
modern diseases such as diabetes, high blood pressure,
depression, arthritis, and high cholesterol. These include:
Water - specifically the use of cold water as treatment for
various ailments and to boost immunity; Movement -
easier, repetitive exercise as an alternative to aggressive
workouts at the gym; Nutrition - whole, fresh foods for
healing, weight loss and maintenance, and physical and
emotional well-being; Herbs - familiarity with, and use of,
herbs for treatment and healing of numerous health
conditions; Order - a balanced lifestyle that includes
recreational pursuits, healing relationships, and living
according to the seasons and phases in our lives. An
understanding of these Five Health Essentials will provide
you with tools to revolutionize and simplify how you see
yourself and your health, allowing you to take healing into
your own hands.
1 Thursday, May 10, 6:30 - 9:30 p.m.
Instructor: Alexa Fleckenstein, M.D. Fee: $55; Two People: $100
79 The Healing Kitchen - Your Natural Pharmacy
lecture
When it came to the healing arts, maybe greatgrandmother
was wiser than we thought. She was selfreliant,
knew how to make use of what was around her,
and so can you! Join Master Herbalist Andrea Candee for
a slide-talk as she discusses transforming the contents of
your kitchen's pantry into a natural pharmacy. Using
common fruits, vegetables, herbs, and spices, learn how to
create remedies that are safe, natural, and effective. Gain
new respect for the lowly onion, the over-ripe banana,
garlic, cayenne peppers, ginger, cabbage, cucumbers,
watermelon, eggplant, and various herbs like parsley, mint,
goldenseal and sage, to name a few. A simple visit to your
local greengrocer, health food store or supermarket for
produce will provide everything you need to heal sprains,
bruises, joint pain, insect bites, bleeding cuts, headaches,
constipation, and enhance or detoxify your immune system.
1 Saturday, May 12, 11:00 a.m. - 1:00 p.m.
Instructor: Andrea Candee Fee: $45; Two People: $80
Call 212-645-5170

80 NEW CLASS The Nutrition Game: Fun Ways to
Teach Children Healthy Eating Habits
lecture and demonstration
Calling all parents, teachers and school dieticians! If you
have a hunger to turn the tide on the growing epidemic of
childhood obesity and the decline of children's health, this
is the class for you! Dr. Susan Rubin will show you how to
teach nutritional concepts to children of all ages using fun
and engaging techniques that include as examples: how to
read a food label in order to identify healthy and unhealthy
ingredients/elements; how to recognize the foods that are
in season; and how to play the "picky eater" game. These
creative coaching methods together with a complimentary
workbook filled with comprehensive lists of Internet
resources and entertaining activities for your children or
students will empower you to ignite their desire for a
healthy relationship with food.
1 Thursday, May 17, 6:30 - 8:30 p.m.
Instructor: Susan Rubin, DMD Fee: $45; Two People: $80
81 How to Write a Great Business Plan for a
Food Business
lecture
Writing a really outstanding business plan can be
overwhelming. If you would like to run your own food
business some day, this informative lecture will help you
better understand what is involved - how to proceed to
create a road map and to raise capital. When you're ready
to start, you will be way ahead of the game. This class will
help you to assess your client base, your offering, the
competition, the market, the industry, the financial
situation, and forecasts. The comprehensive handout for
this class highlights each section within the plan with key
advice on how to proceed. Useful resources, in addition to
ones that will help you write your plan at no charge, are
included.
1 Tuesday, June 5, 6:30 - 9:30 p.m.
Instructor: Terry Frishman Fee: $55; Two People: $100
Extension 4 to Register.
See “Food Therapy” by
Dr. Annemarie Colbin
Class # 70, Page # 48
53

82 Freedom to Eat: A Holistic Approach to
Eating Disorders
lecture
54
Eating disorders - from anorexia, bulimia, and binge eating,
to pervasive dieting, restricting, fear of fat, and body image
distortion - are a complex daily struggle for millions of
people. Why are so many people in our culture challenged
with a dis-ordered relationship to food? How do we begin
experiencing food as friend rather than foe, as source of
nourishment rather than the enemy? In this class we will
focus on a holistic relationship to food for healing eating
disorders and destructive food patterns. The remedies and
coping mechanisms you will learn include: the foundations
of a whole foods lifestyle; listening to and interpreting
cravings; the energetics of the addiction cycle;
understanding the body's natural rhythm of hunger, eating,
digestion and elimination; and healing lifestyle practices.
This class is not only for the eating disordered but for those
on the road to recovery, family members, and professionals
who treat eating disordered clients.
1 Thursday, June 7, 6:30 - 9:00 p.m.
Instructor: Lisa J. Marcus Fee: $50; Two People: $90
83 NEW CLASS
Is It Hot In Here? Moving Through
Menopause Naturally
lecture
Menopause is just another chapter in a woman's life that
may or may not produce uncomfortable symptoms. It is not
a disease requiring medical intervention, as the
pharmaceutical industry and medical profession want us to
believe. We have all walked different paths to get to this
stage and our bodies will respond differently. Many of us
entering the menopausal years are becoming aware that
this is a time when we can feel powerful and wise. Let
Master Herbalist, Andrea Candee, show you the way to
freedom from menopausal angst and oppression by
following a holistic approach that uses the power of herbs
and other natural remedies, dietary recommendations, and
interesting approaches to stress to support us through this
stage of life. At the end of this inspiring class, you will
hopefully leave with a renewed spirit ready to move
through menopause with grace and ease.
1 Saturday, June 9, 1:00 - 3:00 p.m.
Instructor: Andrea Candee Fee: $45; Two People: $80
Call 212-645-5170

84 NEW CLASS
lecture
Healing with Water
Water is the most abundant element on earth, and without
it there is no life. In this class you'll find out how to use it
as an excellent external remedy, as a restorative and tonic,
to calm sprains and injuries, relieve pain, handle coughs
and colds, improve circulation, and generally enhance your
strength and vitality. Good for the entire family, and the
price is right!
1 Tuesday, June 12, 6:30 - 9:00 p.m.
Instructor: Annemarie Colbin, Ph.D. Fee: $50; Two People: $90
85 7 Steps to Strengthening Health
lecture
Join Denny Waxman, founder of The Strengthening Health
Institute, for an energizing class that will leave you ready,
willing and able to strengthen your own health. Denny will
share seven practical yet powerful steps that can lead to
immediate improvement in the way you feel, interact with
others, and approach life. Once you begin adding these
steps, positive results -- enhanced energy, reduced stress
and a continued desire to change -- will quickly follow.
1 Wednesday, June 13, 6:30 - 8:30 p.m.
Instructor: Denny Waxman Fee: $45; Two People: $80
86 Regaining Digestive Health
lecture/demonstration
In today's modern world, countless numbers of people
suffer from some type of digestive disorder. In this class,
you will learn how every symptom has a story to tell about
lifestyle choices and how to listen to "body signals" before
a full fledged flare-up ensues. Join Ginny Harper, author of
Healing Crohn's Disease The Natural Way, and find out
what breaks down the digestive system (physical,
emotional, mental and spiritual factors) and how it can be
rebuilt through proper food combinations, food balancing,
and the use of medicinal drinks and supplements.
1 Wednesday, June 20, 6:30 - 9:30 p.m.
Instructor: Virginia Harper Fee: $55; Two People: $100
Extension 4 to Register.
55

87 The Health Risks of Modern Food Technology
lecture
56
The World Trade Organization and the World Health
Organization are in the process of adopting food standards
that will have a profound impact on the way the world looks
at food as a commodity. There are proposals being
introduced that may impinge upon our ability to obtain
fresh, organic food as we know it. GMO and irradiated
foods may be accepted as trade products which may
undermine the whole organic food movement. More
preservatives will be added to extend shelf life. Increases
in factory farming will continue to de-mineralize the soil. All
of these practices will create cumulative health risks for
people everywhere. Unfortunately, the WTO uses pseudo
science and compromised scientists to create the illusion
that GMOs, irradiation, and chemicals in our food supply
are safe. Join Dr. Carolyn Dean for an important
discussion of these critical developments within the food
industry that will affect our lives in the most fundamental
way. Find out what you can do to ensure continued
access to a safe, organic food supply both here and in
every other corner of the world.
1 Saturday, July 14, 1:00 - 3:30 p.m.
Instructor: Carolyn Dean, M.D., N.D. Fee: $50; Two People: $90
88 How to Launch & Market a Food Product
lecture
Do you dream about taking a favorite recipe to market?
How would you do it? Learn how to effectively produce,
package, and sell your winning recipes. Topics include
analyzing your market, what it takes to be successful, the
importance of packaging, label requirements, production,
food technologists, product-liability insurance, distributors,
brokers, merchandising, and marketing.
1 Thursday, July 19, 6:30 - 9:30 p.m.
Instructor: Terry Frishman Fee: $55; Two People: $100
visit our website
www.naturalgourmetschool.com
Call 212-645-5170

89 Caring For Your Bones: Preventing
Fractures Naturally
lecture
Anyone concerned about osteoporosis will gain important
new insights into bone health in this class with Dr.
Annemarie Colbin, author of Food and Our Bones.
Osteoporosis is not really the problem - fractures are. A
bone density test lacks sufficient information to accurately
predict them because it doesn't measure strength or
flexibility. The fact is, dense bones can break and thin
bones can be flexible and resist breakage. So what's your
best defense? Contrary to popular belief, drinking milk is
not always the best way to keep our bones strong.
Research has shown that regular milk consumption
doubles the risk of hip fractures! Learn how you can
strengthen your bones through time-tested natural
methods.
1 Wednesday, July 25, 6:30 - 9:00 p.m.
Instructor: Annemarie Colbin, Ph.D. Fee: $50; Two People: $90
90 How to Take Your Food Business or
Concept to the Next Level
lecture
Award-winning marketer Terry Frishman guides you in
developing an action plan to grow your food business
successfully. You will learn how to assess the current
status of your business or concept; identify your
professional goals, objectives, and obstacles; and
determine the next steps to take. How to position and
promote your business and/or yourself, maximize sales
and minimize costs, and develop your own critical business
network are discussed. The techniques you learn in class
and the specific feedback offered will empower you to
develop your own step-by-step action plan and then set it
in motion.
1 Monday, August 6, 6:30 - 9:30 p.m.
Instructor: Terry Frishman Fee: $55; Two People: $100
Extension 4 to Register.
57

91 The Skin and Digestion Repair Class
lecture/demonstration
58
The condition of our skin as well as the state of our
digestive system are intrinsically connected to the foods we
eat. If you're plagued with digestive disorders like IBS,
acid reflux or colitis, or skin disturbances such as psoriasis,
eczema or acne, you needn't suffer any longer! An age-old
process called nutritional cleansing using whole foods is an
effective, easy and delicious way to eliminate these
distressing symptoms and rekindle your vitality. Author
Scott Ohlgren will discuss this nourishing program
designed to remove built-up metabolic waste which helps
promote the regeneration of both the skin and digestive
tract. This easy and doable plan is especially suited for the
busy, time-crunched person. If you're caught in this vicious
cycle, this class is a must for starting you on the path to
renewal. To kick off your journey, you will prepare and
enjoy a glass of healing power made with fruits,
vegetables, herbs and spices. You will also leave this class
with a step-by-step program for becoming symptom-free.
1 Wednesday, August 15, 6:30 - 9:30 p.m.
Instructor: R. Scott Ohlgren Fee: $60; Two People: $110
92 Irritable Bowel Syndrome:
The Dietary Connection
lecture
Irritable Bowel Syndrome (IBS) is an unpleasant and
alarming reality for an increasing number of people who
have disrupted digestive health. That up to 20 percent of
the North American population suffers from IBS symptoms
begs many questions: What exactly is Irritable Bowel
Syndrome? Why do so many people have it? What role
does diet play in the cause, prevention, and cure of IBS?
Is IBS a precursor to other diseases, such as Crohn's
disease or ulcerative colitis? While no single, definitive
cure is in sight, the goods news is a combination of
therapies - the right diet, certain supplements, and
emotional balancing - can effectively treat this condition.
Join Dr. Carolyn Dean as she answers your questions and
delineates the many possible causes and triggers of IBS,
as well as dietary treatment protocols that really work.
1 Sunday, September 16, 1:00 - 3:00 p.m.
Instructor: Carolyn Dean, M.D., N.D. Fee: $50; Two People: $90
See “Food Therapy” by
Dr. Annemarie Colbin
Class # 70, Page # 48

WHY ENROLL IN OUR
CHEF'S TRAINING PROGRAM?
Science is finally catching up with philosophy. Study
after study is confirming our message: What we eat
has a direct impact on our well-being. Furthermore,
each individual reacts differently to food and so will
thrive on a unique diet. Consequently, there is no
one perfect food or dietary regimen that works for
everyone. With these principles in mind, the Natural
Gourmet has created a framework for healthy food
selection based on specific criteria for high-quality
ingredients, concepts of eastern/western nutrition and
a variety of dietary paradigms. To accomplish this
goal, we look to whole food traditions of our healthy
ancestors as well as to modern scientific studies.
The Natural Gourmet was founded in 1977 by
Annemarie Colbin, Ph.D, author of four books
including the best selling Food and Healing. Our
Chef's Training Program was created in response to
the increasing demand for chefs who are skilled in
the art of food preparation that is both healthsupportive
and pleasing to the eye and palate. Our
comprehensive curriculum features whole, fresh,
unprocessed foods. While emphasis is on plantbased
cuisine, instruction is also offered in the
preparation of fish and organic chicken. Our small
class size and personalized instruction allows us
to successfully integrate a myriad of dietary
theories with hands-on culinary training.
Our unique 600+ hour diploma program is licensed by
the New York State Education Department and
accredited by ACCET (Accrediting Council for
Education & Training). It offers comprehensive
training for careers in the fast-growing field of healthsupportive
culinary arts, including spa and restaurant
work, private cooking, catering, teaching and more. A
hands-on culinary program, the Chef's Training
Program offers first-rate cooking instruction, basic
business concepts and extensive theoretical
applications of diet and health.
Choose from convenient full-time or part-time
programs. A student loan and outstanding lifetime job
placement assistance is available. Call 212-645-
5170, ext. 109 for details!
Come to an Open House: March 7, April 11, May 16,
June 12, July 10, August 7 or September 6 at 6:15 p.m.;
call 212-645-5170, ext. 109 to reserve.
JOIN US AS WE CELEBRATE
OUR 30 TH YEAR!

REGISTRATION
Payment/Deposit Requirement
• Register by telephone using your Visa/MasterCard/Amex;
• Register by mail using the registration form on the inside back
cover of this brochure. Enclose your check or fill in the required
credit card information and sign; or
• Register by fax: 212-989-1493 using a copy of the registration
form on the inside back cover of this brochure. Fill in the
required credit card information and sign; or
• Register in person at the school from 9 a.m. to 8 p.m.,
Monday - Friday and weekends from 10 a.m. to 5 p.m.
with cash, check or Visa/MasterCard/Amex.
Full-payment is required for all classes under $100. A 50% deposit
is required for classes over $100. Multiple classes and ”two
people” pricing may not be used to obtain the $100 requirement.
Any remaining balance is due by the first day of class.
Registrations are made on a first pay, first reserved basis. We
recommend that you register at least 7 days in advance to
obtain the class of your choice. (There is a $15 charge for
checks returned to us by the bank.)
Waiting Lists When classes fill to capacity, enrollment is closed
and subsequent reservations are placed on a waiting list in the
order in which they were received.
Refunds If you cancel at least 10 days before a class, you may:
1. Transfer the full amount of your tuition towards another class; or
2. Receive a refund less a $5 withdrawal fee.
You may cancel 9 days or fewer (but at least 24 hours) before the
start of a class to receive a credit voucher for the fee paid minus a
20% late withdrawal fee. Credit vouchers can be applied to any
classes up to one year from the date on the voucher. Credit will
not be honored without a voucher.
Forfeiture of Payment You will forfeit the full amount of your
payment if you:
• withdraw once the class has begun;
• cancel less than 24 hours prior to the first session of class;
• do not show up for class.
Make-up Classes
Basics 1, 2,3 and 4 are the only classes that may be made up. If
you register for any of these and need to miss a session, you may
send someone in your place. Alternately, if you notify our
Registration Department at least 24 hours in advance, we will send
you a credit voucher for the same class to be used up to one year
from the date on the voucher. Credit applies only to that session
and cannot be transferred. (Due to the seasonal nature of produce
and recipes in these classes, you may only sign up for a make-up
class that occurs in the same season as the one you missed.)
Retreats
Please check our website or contact Diane Carlson at:
dcarlsonsspirit@aol.com or call 203-622-1189 for all information.
60
Call 212-645-5170

Buy 5 Cooking Classes and Get 1 Free/Free Class Card
If you would like to enroll in this offer, the following rules apply: 5
cooking classes must be chosen from the current brochure, paid
for in full at a non-discounted price, and the 6th class selected at
the time of registration. This offer does not apply to Intensives,
Basic Core classes, all day cooking classes, cooking classes
priced over $90, lectures or demonstrations. No cancellations are
allowed -- however, if you cannot attend a class you may send
someone in your place. If you have a "Free Class Card" for
purchasing 10 classes over the course of time, your card will not
be stamped if you have enrolled in this special offer. Your free
class cannot be priced over $90.
DIRECTIONS
We are conveniently located in the Flatiron District of Lower
Manhattan on 21st Street between 5th and 6th Avenues.
By Subway Take the C, E, F, V, W, R, 1 or 6 trains to 23rd Street.
By Bus Take buses running on 5th, 6th, 7th Avenues, Broadway,
or Park Avenue South to 21st Street.
By Car Street parking is available after 6 p.m. on weekdays and
all day on weekends and holidays. (Note: 21st Street runs west.)
During daytime business hours, there are also parking lots on
21st Street and surrounding streets.
SHORT-TERM STUDENT HOUSING
Students attend the NGIHCA Chef Training Program from all over
the world. If you have a room available for rent, please call our
Admissions office at ext.109.
VISIT OUR WEBSITE
www.naturalgourmetschool.com
OTHER PROGRAMS AND SERVICES
Private Cooks and Caterers Graduates of our Chef’s Training
Program can be hired to cook for you on a daily or weekly basis,
or for special occasions. They will prepare food tailored to your
specific tastes and dietary needs. Call the Placement Director at
ext.103 for more information.
Books, Tapes and Kitchen Products Our bookstore features a
large selection of books and kitchen equipment. Drop by our
store during the day, evening, and most Saturdays and Sundays
(call ahead), or order by phone or mail–we ship anywhere.
See the following page for our current bookstore inventory. New
items may arrive after the brochure printing. If there is an item
you would like but is unlisted, please call us; we may already
carry it or be able to order it for you. Cash, check, credit card
accepted.
Private Parties and Events at the Natural Gourmet
The Natural Gourmet has evenings available for corporate events
and private parties---perfect for team building, showers, birthdays,
anniversaries, or for no special reason at all. You create the guest
list and we’ll provide the rest. The event will be designed
specifically for your needs and desires.
Extension 4 to Register.
61

KITCHEN PRODUCTS, BOOKS, AND TAPES
BOOK AND TAPE SELECTIONS
AUDIO AND VIDEOTAPES
The Basics of Healthy Cooking: Grains and Beans (VHS) Annemarie Colbin................$39.95
The Five Phases of Food (2 CD’s) Annemarie Colbin ............................................... 19.95
BOOKS
Food and Healing Annemarie Colbin .......................................................................... 14.95
Food and Our Bones: The Natural Way to Prevent Osteoporosis Annemarie Colbin .... 20.00
The Book of Whole Meals Annemarie Colbin............................................................. 15.00
The Natural Gourmet Annemarie Colbin..................................................................... 19.00
Acid and Alkaline Herman Aihara ................................................................................. 8.95
Acid Alkaline Balance Diet Felicia Drury Kliment....................................................... 16.95
Amazing Grains Joanne Saltzman .............................................................................. 14.95
The Artful Vegan Eric Tucker....................................................................................... 24.95
Asian Health Secrets Letha Hadady ........................................................................... 19.95
Aveline Kushi’s Complete Guide to Macrobiotic Cooking Aveline Kushi.......................... 18.95
Ayurveda: A Life of Balance Maya Tiwari................................................................... 24.95
Between Heaven and Earth H. Beinfield & E. Korngold ............................................. 15.95
The Body Ecology Diet Donna Gates ........................................................................ 24.95
Cholesterol Myths Uffe Ravnskov, M.D., Ph.D. ..........................................................20.00
Complete Candida Yeast Guidebook Jeanne Marie Martin .......................................21.00
Complete Vegetarian Kitchen Lorna Sass ................................................................. 24.95
Detoxification and Healing Sidney MacDonald Baker, M.D....................................... 14.95
The Diet Cure Julia Ross, M.A. ....................................................................................14.00
Eat Fat, Lose Fat Mary Enig, Ph.D. & Sally Fallon.......................................................24.95
Enzyme Nutrition Edward Howell, M.D. ...................................................................... 11.95
Fats that Heal, Fats that Kill Udo Erasmus ................................................................ 22.95
Feeding the Whole Family Cynthia Lair.......................................................................18.00
The Fourfold Path to Healing Thomas S. Cowan, M.D...............................................25.00
Fresh Food Fast Peter Berley ..................................................................................... 34.95
Full Moon Feast Jessica Prentice................................................................................ 25.00
Genetically Engineered Food R. Cummins and B. Lilliston ....................................... 14.95
Great American Detox Diet Alex Jamieson ................................................................ 23.95
Greens Glorious Greens Johnna Albi & Catherine Walthers...................................... 19.95
Grub: Ideas for an Urban Organic Kitchen Anna Lappe and Bryant Terry............... 18.95
Healing Psoriasis John Pagano, D.C.......................................................................... 24.95
Healing With Whole Foods Paul Pitchford ................................................................. 35.00
The Healthy Hedonist Myra Kornfeld .......................................................................... 19.95
Hormone Heresy Sherrill Sellman ...............................................................................18.95
How to Raise a Healthy Child...In Spite of Your Doctor Robert Mendelsohn, M.D. ............... 6.99
Immunizations: The Reality Behind the Myth Walene James.................................. 26.95
Know Your Fats Mary G. Enig, Ph.D. ..........................................................................29.95
Lick the Sugar Habit Nancy Appleton, Ph.D. .............................................................. 12.95
Living Cuisine Renée Loux Underkoffler .................................................................... 21.95
The Millennium Cookbook Eric Tucker....................................................................... 19.95
The Modern Vegetarian Kitchen Peter Berley............................................................ 19.95
The Mood Cure Julia Ross, M.A.................................................................................. 15.00
More Great Good Dairy-Free Desserts Naturally Fran Costigan...............................19.95
New Whole Food Encyclopedia Rebecca Wood .......................................................18.95
Nourishing Traditions Sally Fallon.............................................................................. 25.00
Nutrition and Physical Degeneration Weston A. Price, D.D.S. ..................................27.95
One Bite at a Time Rebecca Katz ............................................................................... 21.95
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Call 212-645-5170

Prescription for Nutritional Healing James and Phyllis Balch .................................. 23.95
Raw Food Made Easy Jennifer Cornbleet................................................................... 15.95
The Raw Truth Jeremy Safron ..................................................................................... 18.95
Real Food: What to Eat and Why Nina Planck .......................................................... 23.95
Seeds of Deception Jeffrey M. Smith...........................................................................17.95
The Self-Healing Cookbook Kristina Turner ............................................................... 17.00
Simple Treats: Wheat-Free Vegan Desserts Ellen Abraham.................................... 12.95
The Splendid Grain Rebecca Wood............................................................................ 22.95
Staying Healthy with the Seasons Elson M. Haas, M.D............................................ 16.95
Stop Your Cravings Jennifer Workman, M.S., R.D. .....................................................14.00
Sweet and Natural Meredith McCarty...........................................................................17.95
Traditional Foods Are Your Best Medicine Ronald F. Schmid...................................14.95
Vaccines: Are they Really Safe and Effective? Neil Z. Miller ................................... 12.95
Vegetables from the Sea Jill Gusman......................................................................... 27.95
The Voluptuous Vegan Myra Kornfeld ........................................................................ 18.00
Vice Cream Jeff Rogers................................................................................................ 12.95
The Whole Soy Story Kaayla T. Daniel, Ph.D., C.C.N. ............................................... 29.95
Wild Fermentation Sandor Ellix Katz........................................................................... 25.00
Yeast Connection and Women’s Health William G. Crook........................................ 18.95
Yoga of Eating Charles Eisenstein .............................................................................. 13.95
Your Face Never Lies Michio Kushi ............................................................................. 8.95
We have additional selections in the bookstore. If you want a book that is not listed,
call us. We may carry it or be able to order it.
COOKWARE AND EQUIPMENT
The full line of All-Clad Metalcrafters Cookware including MASTER-CHEF,
LTD, COP-R-CHEF and Stainless is available by special order at a 20%
discount from manufacturers suggested retail price.
PRODUCTS
MAC Vegetable Cutting Knife .....................................................................................64.95
MAC Pairing Knife .......................................................................................................39.95
Usuba Cutting Knife.................................................................................................... 42.00
Suribachi 7” Earthenware Mortar .................................................................................9.00
Surikoji 10” Wooden Pestle...........................................................................................5.25
Tawashi Vegetable Brush ..............................................................................................4.00
Swiss Peeler....................................................................................................................3.00
Come in and see other items we have on display.
Shipping Charges (Note: UPS Cannot Deliver to P.O. Boxes)
Order Total Cont’l U.S. Alaska/Hawaii* Canada*
$0-15 .......................4.95 .......................5.95 ............................6.95
16-25 .......................5.95 .......................6.95 ............................7.95
26-50 .......................6.95 .......................8.95 ............................9.95
51-75.......................7.95 .....................10.95 ..........................11.95
76-125 .....................8.95 .....................12.95 ..........................13.95
Handling Fee for Each Shipment: $3
*Shipped through U.S. Postal Service; shipping charges will be adjusted depending
on weight and distance. All else UPS. For two-day UPS, overnight delivery or
shipments to any other country, please inquire. All orders within the continental U.S.
will be shipped regular UPS unless you request other arrangements. Shipping prices
subject to change without notice due to fluctuating costs.
Extension 4 to Register.
63

STAFF
Annemarie Colbin, Ph.D., CHES, Founder
Jenny Matthau, President, Director and Instructor
Judith Friedman, Program Director, NGIFH, and Instructor
Susan Cleland, Director of Registration, NGIFH
Malikia Bradley, Registrar, NGIFH, and Marketing Assistant
Susan Baldassano, Director of Education and Instructor, CTP
Lisa Boymann, CTP Administrator and Instructor
Alexandra Borgia, Instructor, CTP
Anthony Moraes, Instructor, CTP
Elliott Prag, Instructor, CTP
Rosemary Serviss, Director of Placement, CTP
Merle Brown, Vice President, Director of Admissions
Meredith Minogue, Admissions Representative, CTP
Jeri Rostron, Office Manager and Executive Assistant
Judith Shapiro, Evening Office Manager
Priscilla Rostron, Weekend Office Manager
Richard Cadier, Comptroller
Mark Mace, Director of Stewarding and Operations Manager
Adrian Brown, Steward
Myriam Fieulleteau, Steward
Mayolo Colin, Porter
Board of Directors
Merle Brown
Annemarie Colbin, Ph.D.
Tim Healy
Jenny Matthau
Advisory Board
Peter Berley, Author, Instructor
Kathrine Gregory, Mi Kitchen es su Kitchen
Sarah Khan, M.S., M.P.H., Ph.D.
Steve Levitt, New York Restaurant School
Mark Mace, Director of Stewarding and Operations Manager
Lawrence Palevsky, M.D.
Jerome Rubin, Publisher
Lorna Sass, Ph.D., Author
Brochure Writers and Production Staff
Susan Cleland
Judith Friedman
Paulette Prudhon
Jeri Rostron
64
Call 212-645-5170

INSTRUCTORS
Abbreviations
NGIFH (Natural Gourmet Institute for Food & Health)
CTP (Chef’s Training Program) offered by NGIHCA
NGIHCA (Natural Gourmet Institute for Health & Culinary Arts)
Susan Baldassano is a graduate of the NG Apprentice Program
(1987) and Institute of Culinary Education,(2004) was co-chef of
the home food service during 1988-1989, and head chef at
Angelica Kitchen and Whole Foods Uptown. She is the founder
and director of To Grandmother's House We Go Cooking Tours
and articles about her work have been featured in National
Geographic, The New York Times, the Daily News, the Washington
Post, Reuters News Agency, the Bergen Record and the Park
Slope Food Co-op's Linewaiter's Gazette. She has appeared on
Molly O'Neill's New York, NBC News, Entrepreneurial radio and
Market Place radio. She has taught at Sur La Table and Classic
Thyme. She is the Director of Education and full-time instructor at
the NGIHCA where she has developed gluten-free baking classes
in the CTP. Sue is also a member of the Board of Advisors and
recipe tester for Gluten Evolution.
Celine Beitchman is a both a chef and food stylist. Trained at 3star
restaurants in Paris and New York, she honed her culinary
skills both in and out of the kitchen in high-end catering
establishments, retail food stores, natural food restaurants,
bakeries, and private clubs. Celine has food styled for network TV,
film and print publications. She teaches in the CTP and continues
to consult for a variety of food-based businesses throughout the
New York City area.
Peter Berley, former Executive Chef at Angelica Kitchen in NYC, is
a private chef, caterer, and previous owner of the Fire Pond
Restaurant in Blue Hill, Maine. Peter had been active in the natural
foods movement for over 25 years. His food has been featured on
the Food Network and Chef du Jour. He is the author of The
Modern Vegetarian Kitchen (Harper Collins) and Fresh Food Fast,
A Modern Vegetarian Guide to Seasonal Menus in Minutes (Harper
Collins, June 2004) and the forthcoming The Flexitarian Table:
Flexible Meals for Meat Lovers, Vegetarians, and Everyone In
Between (Houghton Mifflin) which will be released in Spring 2007.
Nat Bletter, a Ph.D. in Ethnobotany at CUNY and the New York
Botanical Garden, researches stimulant plants such as cacao,
taste-modifying plants, and medicinal plants of Peru, Mali, and the
Mayans of Northern Guatemala. His book chapter entitled "Cacao
and its Relatives in South America: An Overview of Taxonomy,
Ecology, Biogeography, Chemistry, and Ethnobotany" which
appears in Chocolate in Mesoamerica: A Cultural History of Cacao,
was released in Fall 2006.
Alexandra Borgia is a graduate of the New York Restaurant School
and the CTP. She is an instructor in the CTP and has many years of
restaurant experience, both as a chef and consultant. She is also a
personal chef to clients with specific nutritional needs.
Jennifer Brawn is a graduate of the NGIHCA and works as a
personal chef. She has also taught children's cooking classes at
the Children's Museum of Manhattan.
Extension 4 to Register.
65

Loren Bruni graduated from the Institute of Culinary Education
years after graduating from Peter Kump's Pastry Arts program.
Once Loren discovered the raw foods lifestyle she knew she had
found what she was looking for. She has worked in numerous finedining
establishments including Pure Food and Wine where she
became the sous chef.
Andrea Candee is a certified master herbalist and the author of
Gentle Healing for Baby and Child….A Parent's Guide (Simon &
Schuster/Pocket Books), 2001. She teaches and lectures at
education centers and the New York Botanical Gardens. Andrea
has created and hosted the TV and radio shows: The Healing
Power of Herbs and Revealing Secrets for Mind and Body.
Annemarie Colbin, Ph.D., CHES, founder of this institution, is an
internationally recognized health educator, author, consultant, and
speaker, specializing in food and its effects on health. She is the
author of several books including Food and Healing, which has
been translated into six languages; The Natural Gourmet (both
from Ballantine Books); and Food and Our Bones. She writes a
regular column for New York Spirit magazine, and lectures widely.
Dr Colbin has won awards for her teaching, writing, educational
work, and business activities. Her personal website is
www.foodandhealing.com.
Jennifer Cornbleet is a graduate of Living Light Culinary Arts
Institute and a nationally recognized raw food chef and instructor.
Through her company, Raw-Food Cuisine, she offers lectures,
classes, hands-on workshops, and consultations in the Chicago
area and nationwide. Her first book, Raw Food Made Easy for 1 or
2 People, was published in September, 2005. Her upcoming book
on raw desserts is in the works.
Fran Costigan, widely acknowledged as a trendsetter in the field
of organic vegan desserts, is a veteran teacher, consultant, and the
author of More Great Good Dairy-Free Desserts Naturally and
Great Good Desserts Naturally. She is a graduate of the New York
Restaurant School and the CTP, and a former pastry chef at
several establishments including Angelica Kitchen. Fran's
background gives her a unique perspective from which to create
fantastic vegan desserts that inspire even hardcore sweet seekers
to explore healthful options.
Carolyn Dean, M.D., N.D. is a recognized authority in conventional
and alternative medicine. She is a medical doctor and a
naturopathic physician offering Wellness Consults by telephone to
people around the world. Dr. Dean is the author of ten highlyacclaimed
books, her latest being The Yeast Connection and
Women's Health, IBS for Dummies, and Hormone Balance. Dr.
Dean writes for First for Women magazine and is a regular guest
on radio, TV, internet, and print media and disseminates the
message of health and self-responsibility. Her website is
www.carolyndean.com.
Ronald Dushkin, M.D. is a Medical Doctor practicing Holistic and
Homeopathic medicine in Manhattan and treats both adults and
children. He is a former physician at the Kripalu Center for Yoga
and Health in Lenox, MA., and a charter member of the American
Holistic Medical Association.
66
Call 212-645-5170

Katherine Farrell, R.D., C.D.N, C.D.E. is a Registered Dietitian,
NY State Certified Dietitian/Nutritionist, and Certified Diabetes
Educator. While Katherine specializes in diabetes and weight
management, her areas of practice also include cardiovascular
disease and hypertension, digestive disorders, prenatal nutrition,
vegetarian nutrition and wellness. She provides individual nutrition
counseling using an integrative approach, which promotes
wellness of body, mind and spirit. Katherine is currently the
corporate dietitian at Goldman Sachs.
Melanie Ferreira is an instructor at the NGIHCA and has been a
health educator, writer, nutritional consultant and private chef for
30 years. She was the founder of The Healthy Gourmet Cooking
School and Director of the Nova Institute Cooking School in
Colorado. She has studied with Michio Kushi, Jack Garvey,
Jeffrey Yuen and others. She is on the Steering Committee of
Slow Food, Hudson Valley, which supports local, organic,
sustainable food and the farm-to-table connection.
Alexa Fleckenstein, M.D., is board certified in Internal Medicine
with a degree in European Natural Medicine from Germany. She
has combined conventional with alternative medicine, and has
practiced integrative medicine for many years. She is the author
of Healthy to 100: Aging with Vigor and Grace (HCI, 2006) and an
upcoming book based on healing with water (McGraw Hill, 2007).
She has been featured in magazines and on radio and TV.
Judith Friedman is the Program Director of the NGIFH and an
instructor in both the CTP and Public Classes. She is the owner
and executive chef of Conscious Cuisine, a company that offers
cooking classes to small groups and individuals, catering, and
private cooking. She is a personal chef who specializes in
cooking for people with challenging health conditions; more
specifically, diabetes. Judith is also a graduate of the CTP.
Terry Frishman, M.B.A., is a graduate of Columbia University
School of Business and is a food marketing and business
consultant. She has won many awards successfully managing
businesses and launching products for Kraft General Foods
Corporation and Newsweek International as well as small and
start-up businesses. Terry has served as a director on various
boards and teaches food business classes, seminars, and
workshops through her company Creative Marketing Workshops.
Geetha Ghai, a native of India with a Ph.D in Biochemistry,
recently retired from Rutgers University Center for Advanced Food
Technology where she was instrumental in establishing food and
health initiatives. Traditional Indian home cooking is her passion
and Geetha works to adapt it to the modern lifestyle.
Archana Gogna is a Certified Nutritional Specialist with more than
10 years of experience in all phases of nutritional counseling.
She began her career as a staff nutritionist at a multidisciplinary
clinic where she worked with patients suffering from a range of
chronic diseases including cancer, diabetes, arthritis, allergies,
chronic fatigue syndrome and cardiac conditions. She
subsequently joined InVite Health, a small but highly regarded
chain of nutritional pharmacies, and currently serves as their
Senior Nutritionist. She teaches Nutrition at the NGIHCA.
Extension 4 to Register.
67

Jill Gusman is the author of Vegetables from the Sea (Harper
Collins, Spring 2003) and a passionate participant of sea
vegetable harvesting in Northern California. A graduate and
former cooking instructor at the Kushi Institute, Jill has many
years of experience in catering and teaching gourmet natural
foods and healing cuisines. She is a cooking instructor and
lecturer at the NGIHCA.
Virginia Harper is the author of Controlling Crohn's Disease the
Natural Way. She has recovered from Crohn's disease and
Takayasu Arteritis using Macrobiotics as her primary tool. A
graduate of the Kushi Institute and founder of Ki of Life Learning
Center, Ginny is a macrobiotic teacher and counselor, with a
specialty in digestive disorders.
Terry-Anya Hayes is a writer, educator, and herbalist whose love
of wild foods and medicinal plants began at her grandmother's
knee. Her more recent teachers include Rosemary Gladstar,
Christopher Hobbs, Peeka Trenkle and, most directly, the plants
and fungi. Terry-Anya leads herbal and mushroom walks and
workshops in NY and New England. She is a past president of
the New York Mycological Society.
Mutsuko Johnson studied Macrobiotics with Michio and Aveline
Kushi at the Kushi Institute. Several times a year she teaches
cooking classes at the Concord Institute in London and has taught
at natural food stores in Atlanta. Mutsuko's classes emphasize
simple yet delicious Japanese meals that are wholesome and
prepared with integrity and awareness. She raised her five
children on Macrobiotic home cooking.
Geetika Khanna, a graduate of the French Culinary Institute,
owns and operates All Things Food, a catering company that
creates exclusive events for art galleries and private clients. She
has been teaching Indian cooking professionally for many years
and her unique cooking style was showcased at Raga, a critically
acclaimed restaurant in Manhattan.
Myra Kornfeld is the author of The Healthy Hedonist: More Than
200 Delectable Flexitarian Recipes for Relaxed Daily Feasts
(Simon and Schuster, September 2005) and author of The
Voluptuous Vegan, (Clarkson N. Potter). Myra's upcoming
cookbook of holiday feasts with multi-cultural, vegetarian-friendly
menus will be released in September 2007. She created inventive
vegetarian cuisine at New York's Angelica Kitchen for six years,
where she was also head pastry chef. A veteran teacher,
consultant, and food writer, Myra is a frequent contributor to
Vegetarian Times. She is also a graduate of the CTP and Peter
Kump's Pastry Arts Program.
Susan Krieger, M.S., L.Ac. is an internationally recognized
practitioner, teacher and counselor of acupuncture, wholistic
nutrition, shiatsu-acupressure, macrobiotics, the energetics of
foods, women's health, and Asian and Chinese Medicine for over
30 years. Susan has studied and practiced in China, Europe and
the US, with Aveline and Michio Kushi, Dr. John Shen, and
Masters Oki and Su. She teaches for the U.N., in hospitals,
health and healing centers, at NYU, and has a private practice in
NYC.
68
Call 212-645-5170

Lisa J. Marcus, L.M.S.W., graduated with a Master's Degree from
Yeshiva University Wurzweiler School of Social Work and is a
graduate of the Barbara Brennan School of Healing. She has
worked in both traditional mental health settings and private
practice and her work emphasizes healing from eating disorders,
body image issues, addictions, and guiding people in finding true
nourishment in their lives.
Jenny Matthau, Director and President of the NGIHCA, is a 1985
graduate of the NG double Apprentice and Teacher's Training
Programs. She was head chef of the NG's Friday Night Dinners
during 1987-1988 and has worked as a private chef. She is
responsible for curriculum development for the CTP, which includes
the incorporation of current research/theories from the medical and
scientific communities concerning food, health, and disease.
Nalini Mehta, a native of India with a strong belief in Ayurvedic
health and the interrelatedness of food and life, was the assistant
to the chef at Candle Café and a chef at Hampton Chutney in
Soho. She has hosted and catered Indian cuisine theme parties
and has given lectures and demonstrations at various gourmet
food establishments. Nalini runs cooking tours to India.
Mamie Nishide is a graduate of the Institute for Culinary
Education and trained at Le Bernardin and Country Living
Magazine. She is the sous chef to Annemarie Huste Dining Room
and catering chef at Star Boggs restaurant. She teaches
Japanese cooking to adults and children privately, in cooking
schools and at Sur La Table, and has been making tofu for over 15
years. Mamie also does recipe testing and development as well
as food styling for various magazines and corporations.
R. Scott Ohlgren, author of Cellular Cleansing Made Easy and The
28-Day Cleansing Program, both of which discuss the relationship
between diet/disease and diet/health, is a board-certified Holistic
Health Practitioner by the American Association of Drugless
Practitioners, a certified rolfer, and has studied whole-foods nutrition
at the Kushi Institute Graduate Program. Each month Scott's online
28-day Cleansing Program takes hundreds of participants through
the same program Scott learned 25 years ago. Since then he has
not taken an antibiotic or prescription drug.
Nina Planck, the author of Real Food: What to Eat and Why and
The Farmers' Market Cookbook, has made a study of nutrition;
particularly, the comparisons between traditional food and
industrial food and has transformed her own health by eating the
former. Nina grew up on an ecological farm in VA and is a leading
expert in farmers' markets and locally grown food in the U.S. and
Britain. Nina was the Director of the famous Greenmarket, the
largest network of farmers' markets in the US, and in 2006 she
opened two Real Food Markets in NYC for farmers and purveyors
of regional and traditional food.
Elliott Prag is a graduate of the CTP. In the years following
graduation he worked in many natural food restaurants in NYC.
During this time he developed a private chef business that grew into
a catering company. In 1999, Elliott began teaching at the NG in
both the public classes and the CTP. In 2003, he moved to Bulgaria
to be chef in The Balkans' first natural food restaurant, Kibea. After
2 years he returned to NYC and resumed teaching at the NG.
Extension 4 to Register.
69

Barbara Rich graduated from the California Culinary Academy in
1994 after which she worked at the Zuni Café in San Francisco.
Since moving to New York in 1997, she has worked for Anne
Rosenzweig, Peter Hoffman, and was the executive chef at Danal
in the East Village. Barbara teaches in the CTP and at The Art
Institute of New York's Culinary School.
Susan Rubin, D.M.D., is director of A Better Way Holistic Health,
a private health counseling practice in Bedford, NY. Her unique
approach provides clients with effective drug-free solutions for a
wide range of health-related concerns. Food and lifestyle changes
are her biggest healing tools. Being a busy mom of 3 has helped
her to create recipes and healthy strategies that work well in
families with hectic lives. Susan is also the founder of the
Westchester Coalition for Better School Food and featured in an
upcoming film on school food called Two Angry Moms.
Lorna Sass, Ph.D. is the award-winning author of 13 cookbooks
and is considered America's leading authority on pressure
cooking. She is also a specialist in vegan cooking and has written
numerous cookbooks on this subject. Her most recent cookbook
is Whole Grains Every Day, Every Way (Clarkson Potter, 2006), a
comprehensive guide that has received rave reviews from culinary
professionals.
Peter Solomita is a graduate of the CTP. He has worked as a
chef for Tuller Premium Foods and as a chef/business manager
for Venture Catering. Owner of Groovalicious Inc., he is a caterer,
personal chef and teaches individualized cooking classes. He
owns Little Buddy Biscuit Company which sells premium
homemade cookies. He has taught teens basic cooking through
Project Reach Youth.
Jane Steinberg, M.P.H. is a macrobiotic counselor, cooking
teacher, and private chef. As a former media executive, she
understands that the right lifestyle and diet can help one to lead a
peaceful life in the midst of a stressful environment. Jane was
also trained at the Strengthening Health Institute in Philadelphia
under the guidance of Denny Waxman and the Kushi Institutes in
both Massachusetts and Holland.
Denny Waxman is an internationally known teacher, counselor
and writer in the fields of health, natural healing and macrobiotics.
In 1982, he gained world-wide recognition for guiding Dr. Anthony
Sattilaro, then President of Methodist Hospital in Philadelphia, to a
complete recovery from terminal prostate cancer. This experience
is documented in Dr. Sattilaro's book, Recalled By Life. In 1997,
Denny founded The Strengthening Health Institute and has an
active health-counseling practice in Philadelphia and New York.
He is also the author of The Great Life Handbook, which is
currently available. The Great Life Diet is to be published in
January of 2007 by Pegasus Books and he is currently at work on
The Power of Food. Denny was the recipient of the 2005 Aveline
Kushi Award for recognition of his long-term service to
macrobiotics.
70
Call 212-645-5170

Cooking Retreat
Travel Program
Offered by
The Conscious Gourmet
Diane Carlson, Founder
Here's your chance to experience The Institute's popular
Core Program (pages 10-11) as well as specialized and
custom designed cooking retreats in exciting vacation
destinations.
The Conscious Gourmet retreats immerse participants in
the hands-on preparation of health-supportive foods as
well as an ever-increasing array of nutritional approaches.
Whatever diet or style of eating you choose to follow,
you'll learn how to consciously apply our intentional eating
principles to achieve the highest possible level of nutrition,
balance and satisfaction.
Most itineraries include:
• yoga/movement classes
• whole foods breakfast, lunch and some dinners
• hands-on cooking classes
• lecture/workshops
• group activities and excursions
• free time to explore your vacation destination’s natural
beauty, relax into a massage or to experience any of
the additional amenities offered by each site
• fun and camaraderie of like-mind people
Join us in retreat destinations that have included
Maui, Sedona, Santa Fe, Aspen, Catskill Mountains,
Cortes Island, or sponsor a retreat in your own home
town or at a selected site.
The perfect gift for birthdays, Mother's Day,
anniversaries, Father's Day, Christmas, Hanukah,
graduation or any other special occasion!
Visit www.naturalgourmetschool.com (public classes,
cooking retreats) and click on the destination of your
choice for complete details, registration and photos of
past retreats; or contact Diane at 203-622-1189,
dcarlsonsspirit@aol.com.
“I’m much more aware of how foods can impact all aspects of
your health --- physically, spiritually, and emotionally.” DF
“Most enjoyable vacation I’ve had in a long time. Very well
organized and presented. Great People!” NW

PUBLIC CLASS INDEX
SPRING/SUMMER 2007
PAGE NO.
A
Anorexia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Anti-Inflammatory Diet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Ayurveda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
B
Susan Baldassano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15, 33, 47, 64, 65
Barbeque/Picnic Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Basics 1 - 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10, 11
Basic Summer Intensive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Celine Beitchman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65
Bento Box . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Peter Berley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15-17, 34, 62, 64, 65
Nat Bletter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45, 65
Bone Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57
Alexandra Borgia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64, 65
Jennifer Brawn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13, 65
Loren Bruni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40, 41, 66
Bulimia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
Business Classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53, 56, 57
C
Andrea Candee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52, 54, 66
Candida . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51
Children, Teens, Young Adults . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13, 14
Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44-47
Cholesterol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32, 35, 50-52
Cleansing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49, 58
Coconut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Annemarie Colbin, Ph.D. . . . . . . . . . . . . . . . .11, 48, 50, 55, 57, 62, 64, 66
Comfort Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Jennifer Cornbleet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42, 63, 66
Fran Costigan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44-47, 62, 66
Crohn's Disease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55, 58
D
Carolyn Dean, M.D.,N.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51, 56, 58, 66
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 44-47
Diabetes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32, 51, 52
Digestive Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49, 51, 55, 58
Dosas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Ronald Dushkin, M.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50, 66
E
Eating Disorders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Entertaining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20, 27
72
Call 212-645-5170

Extension 4 to Register.
PAGE NO.
F
Katherine Farrell, R.D., C.D.N, C.D.E . . . . . . . . . . . . . . . . . . . . . . . . .32, 67
Melanie Ferreira . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29, 67
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29, 30
Five-Ingredient Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Alexa Fleckenstein, M.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52, 67
Flexitarian Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Food Therapy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48
Judith Friedman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 64, 67
Terry Frishman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53, 56, 57, 67
G
Geetha Ghai, Ph.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23, 67
Gluten-Free Cooking/Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33, 47
Archana Gogna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50, 67
Grains, Whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 37
Grass-Fed and Organically Raised Meat . . . . . . . . . . . . . . . . . . . .15, 17, 51
Greek Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Jill Gusman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 18, 31, 63, 68
H
Virginia Harper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55, 68
Terry-Anya Hayes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35, 68
Healing with Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55
Heart Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32, 35, 50
Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 52, 54
High Blood Pressure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32, 52
Homeopathy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Hors D'oeuvres . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
I
Indian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13, 23, 25, 27, 35
Indian Market Tour & Lunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Inflammation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50, 51
Irritable Bowel Syndrome . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58
Italian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26, 33, 41
J
Japanese Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14, 23, 24, 26-28
Mutsuko Johnson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23, 68
K
Geetika Khanna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27, 68
Knife Skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10, 12, 42
Myra Kornfeld . . . . . . . .16, 19-22, 24-26, 28-30, 36, 43, 46, 47, 62, 63, 68
Susan Krieger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49, 68
73

PUBLIC CLASS INDEX
SPRING/SUMMER 2007
PAGE NO.
M
Macrobiotics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Lisa Marcus, L.M.S.W. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54, 69
Market Tours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34, 35
Jenny Matthau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64, 69
Nalini Mehta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13, 25, 35, 69
Menopause . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
Mexican Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22, 33
Middle Eastern Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Miso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23, 26, 30, 31
Modern Food Technology, Health Risks . . . . . . . . . . . . . . . . . . . . . . . . . . .56
Mushrooms; Medicinal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
N
Natural Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Natural Pharmacy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52
Mamie Nishide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14, 24, 26-28, 69
O
Obesity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32, 44, 50, 51, 53
R. Scott Ohlgren . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58, 69
Organically Raised Grass-Fed Meat . . . . . . . . . . . . . . . . . . . . . . . .15, 17, 51
P
Pasta, Handmade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Phyllo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13, 22, 47
Picnic/BBQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Pies & Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46, 47
Pizza Party for Children . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Nina Planck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51, 63, 69
Elliott Prag . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64, 69
Principles of Balance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Q
Quick-Cooking Whole Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
Quick Meal Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36, 37, 42
R
Raw Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40-42
Barbara Rich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70
Rolled Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Susan Rubin, D.M.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44, 53, 70
74
Call 212-645-5170

Extension 4 to Register.
PAGE NO.
S
Lorna Sass, Ph.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37, 62, 64, 70
Sea Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 18, 26, 31, 63
Seitan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 43
Skin Conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58
Pete Solomita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14, 18, 70
Jane Steinberg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31, 70
Sushi, Vegetarian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14, 24
T
Tamales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15, 21
Teens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13, 14
Tempeh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 43
Tofu, Homemade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Traditional Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51, 63
V
Vegan Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44-47, 63
W
Water Therapy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52, 55
Denny Waxman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55, 70
Weight Loss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44, 52, 61
Whole Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 37
Y
Yeast Overgrowth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51
Young Adults . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13, 14
75