Cooking Classes at Williams-Sonoma: French Farmhouse Cooking April 12, 2011

Exit Paris, the City of Lights, and journey to the French countryside for a hearty meal that showcases the foods of the season. You’ll learn how to make a delicious cauliflower soup that can also be prepared with other vegetables. Then enjoy a meltingly tender braised pork dish with wild mushrooms, served with potatoes and crusty bread. Finally, we’ll teach you how to make a delectable French dessert – floating islands. On the menu: Cauliflower Soup with Chervil, Slow-Braised Pork with Wild Mushrooms, Pommes Anna and Iles Flottantes ("Floating Islands").
Instructor: Culinary Expert