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Asian Cuisine
Cooking
August 5-11, 2012
Instructor: Tony Pisconeri
Tuition: $568.00
Explore exciting and exotic food ingredients, recipes, cooking techniques, and presentations of cuisine from around Asia—China, Japan, Thailand, Malaysia, Korea, and Vietnam. We will discuss Asian food culture and demystify Asian ingredients, cooking tools, and kitchen techniques to create authentic and delicious dishes. An authentic five-spice dry rub will also be created and packaged to take home. Some cooking experience is recommended.

An authentic Asian dish. Photo submitted by Tony Pisconeri.
Other Classes This Week
The Family Carnival: Your Own Comic Strip - Drawing
Raku, Salku, and the Potter’s Wheel - Clay
Fun-da-metal - Blacksmithing
Lidded Baskets - Basketry
Yoruba Batik, Adire, and Tie Dye - Dyeing, Surface Design
Painting with Enamels - Enameling, Painting
Adventures in Copper & Bronze Clay - Jewelry
Autoharp Techniques—Success from the Start - Music
Twining: Native American Style Bags - Needlework & Thread Art, Weaving
Free-form Machine Quilting & Embroidery - Needlework & Thread Art, Quilting
Writing for Magazines, from Discovery to Query to Publication - Writing
Build a Tri-legged Serving Table - Woodturning, Woodworking
Turned and Textured - Woodturning
The Art of ReUse: Working with Found Objects - Mixed Media, Unique Offerings
Mask-making and the Art of Storytelling - Storytelling, Unique Offerings
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John C. Campbell Folk School
One Folk School Road
Brasstown, NC 28902


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