Paula Wolfert may be the most influential cookbook author you’ve never heard of. It’s a food biography cliche to claim that the subject changed the way we eat – except Paula really did. Over four decades and eight cookbooks, and countless articles on the traditional foods of the Mediterranean, her work changed both our approach to cooking and the breadth of flavors and ingredients we now take for granted.
Tagines, duck confit and cassoulet, couscous, sumac and pomegranate molasses… she literally showed us a world of flavors. In this class, we’ll explore a few iconic dishes memorialized in “Unforgettable“, the loving compilation of recipes developed as her dementia began to rob her of memory. Funded by over 1100 fans and devotees of her cookbooks, Authors noted her hands remembered even when her mind forgot. Paula herself said, “Good food is memory.”