Cooking Classes

Class: Kathleen Hill - Easy Food and Travel Writing (Corte Madera)

Saturday, June 18, 2016 - 10:00am

Saturday, June 18 • 10:00 am – 12:00 pm • $75

Having written 36 food and wine lovers’ guides to wine regions of the West Coast, Hill now shows how to turn your adventures into fun food and travel writing.

Kathleen Hill has written for the Boston Globe, Chicago Tribune, Edible Marin & Wine Country, and San Francisco and Sonoma magazines. She is currently Food & Wine Editor of the Sonoma Index-Tribune.

51 Tamal Vista Blvd
Corte Madera, CA 94925

Books & Bites: Duggan McDonnell - Drinking the Devil's Acre

Thursday, April 7, 2016 - 6:00pm to 9:00pm

Cavallo Point Cooking School, Sausalito
Registration (Includes Book & Dinner): $125 per person • 6:00 - 9:00 pm

Quench your thirst at this bottom’s up class featuring the lore and recipes from a city that was devoted to drink. The Devil’s Acre was a single bar filled block within San Francisco’s infamous Barbary Coast that historically housed the wildest saloons in the country. Duggan McDonnell is a barkeeper, distiller, winemaker, educator, teacher, and champion of the cocktail.

In this class, McDonnell will share fun insights, stories, and some libations from his popular new book, while the Cavallo Point kitchen prepares a dinner menu inspired by the selected cocktails. The book pairs vintage photos of old San Francisco with classic elixirs that range from the modern day Lemon Drop, Mojito, and Sangria to older cocktails like the Revolver and the Last Word.

Must be 21 years of age to attend this class.

Drinking the Devil's Acre: A Love Letter from San Francisco and Her Cocktails Cover Image
By Duggan McDonnell, Luke Abiol, Luke Abiol (Photographer)
ISBN: 9781452135250
Availability: Usually Ships in 1-5 Days
Published: Chronicle Books - September 15th, 2015

During the 1870s and '80s, a single bar-filled block in San Francisco called the Devil's Acre threw what may have been the most enduring party the world has ever seen. Duggan McDonnell is in love with the city of his forefathers and its ever-flowing cocktails, and it shows in this history-packed drinking tour through one of the most beloved cities in the world.

Cavallo Point Cooking School
601 Murray Cir
Sausalito, CA 94965

Books and Bites: Kent & Shannon Rollins - A Taste of Cowboy: Ranch Recipes and Tales from the Trail

Saturday, June 27, 2015 - 3:00pm to 6:00pm

Please note: this event is now sold out. Thank you!

Cavallo Point Cooking School, Sausalito
Registration (Book Included): $125 per person
• 3:00 - 6:00 pm

Be ready to feast on some darn good recipes served up by the Official Chuck Wagon Cook of Oklahoma. A Taste of Cowboy: Ranch Recipes and Tales from the Trail will take you out on the Cavallo Point trail and show students an authentic ranch cooking style influenced by Dutch ovens, camp stoves and catering on the range for working cowboys. Kent and Shannon Rollins have been running the Red River Ranch Chuck Wagon Catering since 1993. The class will be an interactive group that will help out with cooking the recipes as well as sampling them throughout the evening. Great comfort food dishes will be featured, including Sweet Heat BBQ Chopped Pork Sandwiches, Tater Salad with Sweet Jalapeno Relish, Cowboy Sushi, Throwdown-Winning Chicken-Fried Steak, and Cowboy Banana Split Cobbler. Come and git it!

A Taste of Cowboy: Ranch Recipes and Tales from the Trail Cover Image
ISBN: 9780544275003
Availability: Usually Ships in 1-5 Days
Published: Rux Martin/Houghton Mifflin Harcourt - April 7th, 2015

Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran

Cavallo Point Cooking School
601 Murray Cir
Sausalito, CA 94965

Books & Bites: Maureen Abood - Rose Water and Orange Blossoms

Thursday, April 30, 2015 - 6:30pm to 9:30pm

Please note: online registration is now closed. Call (415) 927-0960 x233 for waitlist availability.

Cavallo Point Cooking School, Sausalito
Registration (Book Included): $125 per person
• 6:30 - 9:30 pm

Maureen Abood’s debut cookbook, Rose Water & Orange Blossoms: Fresh & Classic Recipes From My Lebanese Kitchen, already has Anthony Bourdain’s endorsement, calling it “A terrific and important book.” Abood, popular blogger whose work has appeared in numerous publications, explores her heritage and childhood growing up with food from her Lebanese American family. Her recipes combine traditional Lebanese and Middle Eastern flavors with her own fresh ideas. This interactive evening will include a collaborative preparation of the recipes, culminating a yummy meal to enjoy at the end of the class.

Rose Water and Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen Cover Image
ISBN: 9780762454860
Availability: Usually Ships in 1-5 Days
Published: Running Press Book Publishers - April 28th, 2015

Publishers Weekly's Top 10 Cookbooks for Spring 2015

Cavallo Point Cooking School
601 Murray Cir
Sausalito, CA 94965

Class: Dianne Jacob - Writing Food Blogs & Cookbooks

Wednesday, February 18, 2015 - 6:00pm to 8:00pm
Four Wednesdays, Feb. 18-Mar. 11 • 6:00-8:00pm • $150
Have your friends been telling you to write a cookbook? Want to express your love of food and cooking in a blog? In this class, we’ll discuss how come up with a great cookbook idea, how the cookbook publishing industry works, and whether self-publishing is an option. You’ll also learn how to start a food blog and keep it going. Templates make it easier than ever to blog today, and give you a way to build great content and an audience. 
Dianne Jacob is a speaker and teacher on food writing, and author of the award-winning book Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir and More and co-author of Grilled Pizzas & Piadinas. She has blogged on food writing for six years at

Book Passage Cooking Class: Heather Greene - Whisk(e)y Distilled

Friday, November 7, 2014 - 6:30pm to 9:30pm
Fri., Nov. 7 • 6:30-9:30 pm • Cavallo Point Cooking School • $125
Attendees must be 21 +
This event is now Sold Out. Please call 927-0960 ext. 1 for wait list availability.
Whiskey is in demand these days. It is the fastest growing drink of choice in the country. In Whisk(e)y Distilled: A Populist Guide to the Water of Life, Heather Greene dispels myths, shares knowledge and research, in this class, and provides tastings for whiskey newbies and connoisseurs, while Cavallo Point pairs a meal to go along with this special brown spirit. Greene is the current director of the Whiskey School at the Flatiron Room in Manhattan and the first American woman to serve on the Scotch Malt Whiskey Society tasting panel in Edinburgh. Seats are limited.
Whiskey Distilled: A Populist Guide to the Water of Life Cover Image
ISBN: 9780670016808
Availability: Special Order
Published: Penguin Putnam - October 16th, 2014

In the populist tradition of Andrea Immer, New York City's first female whiskey sommelier translates today's hottest spirit for a new generation of imbibers

CANCELLED: Book Passage Cooking Class: Mark & Talia Kurlansky - International Night

Saturday, August 23, 2014 - 3:00pm to 6:00pm
 Please note: this event is cancelled. View our Cooks with Books event with Mark Kurlansky here.
Sat., Aug. 23 • 3:00-6:00 pm • Cavallo Point Cooking School • $125 per person
Once a week in the Kurlansky home, Mark and his young daughter spun the globe. The country on which her finger landed set the stage for that week’s dinner. This tradition morphed into a cookbook. There are 52 specific and simple dinner meals that include appetizers, main and side dishes, and a dessert for a full 250 recipes. Readers will enjoy the stories, insights, culture and history from his travels all over the the world. Mark Kurlansky is a playwright, journalist, and author of several books. If you have children who enjoy cooking, this may be the time to bring them. Seats are limited.

International Night: A Father and Daughter Cook Their Way Around the World *Including More Than 250 Recipes* Cover Image
ISBN: 9781620400272
Availability: Usually Ships in 1-5 Days
Published: Bloomsbury USA - August 19th, 2014

Once a week in the Kurlansky home, Mark spins a globe and wherever his daughter's finger lands becomes the theme of that Friday night's dinner.

Book Passage Cooking Class: Martha Rose Shulman - The Simple Art of Vegetarian Cooking

Thursday, July 24, 2014 - 6:30pm to 9:30pm
Thurs., July 24 • 6:30-9:30 pm • Cavallo Point Cooking School • $125
Sold Out! Please call (415) 927-0960 ext. 1 to inquire about waitlist availability.
New York Times "Recipes for Health" columnist and James Beard Award winning chef, Martha Rose Shulman, brings us her latest cookbook boasting 100 recipes that arm home chefs with a repertoire of delicious vegetarian building blocks. Shulman teaches how to cook basic dishes via templates – master recipes with simple guidelines for creating an essential dish from frittatas to risottos to soups to stir-fry – and then how to swap in and out key ingredients as desired based on seasonality and freshness. By having these basic templates at their fingertips home chefs will be able to prepare luscious, vegetarian main dishes simply and easily. Shulman will share her mouth-watering template recipes in this interactive, hands-on class. Seats are limited.

The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day Cover Image
ISBN: 9781623361297
Availability: Usually Ships in 1-5 Days
Published: Rodale Books - April 22nd, 2014

In "The Simple Art of Vegetarian Cooking," legendary "New York Times" Recipes for Health columnist Martha Rose Shulman offers a simple and easy method for creating delicious plant-based meals every day, regardless of season or vegetable availability.

Book Passage Cooking Class: Steven Raichlen - Man Made Meals

Thursday, June 26, 2014 - 6:30pm to 9:30pm

Thurs. June 26 • 6:30-9:30 pm • Cavallo Point Cooking School • $125 (includes book)

The guru of barbeque is back in town. Steven Raichlen will be on hand to do a cooking demo and share some of his newest culinary techniques. Man Made Meals: The Essential Cookbook for Guys ($24.95) has over 300 step-by-step recipes for breakfast, lunch, dinner and dessert, so this is one cookbook you won’t want to miss—whether you’re a man or a woman! Participants in this interactive class will dine on some of the recipes from the cookbook. Seating is limited.


Man Made Meals: The Essential Cookbook for Guys Cover Image
ISBN: 9780761166443
Availability: Usually Ships in 1-5 Days
Published: Workman Publishing - May 6th, 2014

Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue Bible books have over 4.7 million copies in print--and now he leads his readers from the grill into the kitchen.

Book Passage Cooking Class: Joyce Goldstein - Inside the California Food Revolution

Thursday, April 3, 2014 - 6:30pm to 9:30pm

6:30-9:30 pm • Cavallo Point Cooking School • $125 (includes book)

Please note: Online registration is now closed. For remaining availability, please call (415) 927-0960 ext. 1. 

This is an interactive cooking class with a menu inspired by Joyce Goldstein’s new book, Inside the California Food Revolution: 30 Years That Changed Our Culinary Consciousness. Many of the fresh and organic ingredients we buy at markets today weren’t available a few decades ago. Goldstein tells how this revolution came about and how the cuisine of California has changed..There will be a collaborative prepping of the recipes and an interactive sampling of dishes. Joyce Goldstein was chef/owner of San Francisco's Square One and was named James Beard Best Chef in California.



Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness Cover Image
By Joyce Goldstein, Dore Brown (Contribution by)
ISBN: 9780520268197
Availability: Usually Ships in 1-5 Days
Published: University of California Press - September 6th, 2013

In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary.

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