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Article Excerpt
Byline: Gabriella Boston, THE WASHINGTON TIMES
Carly Brewster, 25, of Alexandria, never learned how to cook while growing up. Now her typical weeknight meal at home consists of prefab food, such as pasta from a box with sauce from a jar. It's fast but not much fun.
"I really want to learn how to cook. It seems like so much fun," Miss Brewster says. "But I am totally intimidated by cookbooks. You have to see it [made], and you have to be able to ask questions."
A quick search at Barnes and Noble's Web site showed more than 37,000 matches for the search word "cookbooks," but, like Miss Brewster, many people say they need a more interactive and visual introduction to the art of cooking than they could get by just reading recipes from a book.
That's why cooking schools such as L'Academie de Cuisine in Bethesda, which has been open for 26 years, and Sur La Table in Arlington, keep increasing their number of nonprofessional classes.
"When we started 26 years ago, we offered maybe four classes a week," says Patrice Dionot, co-owner of L'Academie de Cuisine. "Now we offer about 25 classes a week."
Miss Brewster took her first class about two weeks ago at Sur La Table. She, along with 14 other participants - some beginners, some more seasoned cooks - learned how to...
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