We are so happy to welcome you to 92Y. Our health protocols have recently changed. Please read carefully before your visit.
Masks must be worn by everyone over the age of 2, regardless of vaccination status.
Adults and children age 5+ must show proof of vaccination upon arrival — see details below.
Children Ages 5-11:
Exceptions (Applies to All Patrons)
Thank you for doing your part in helping to keep everyone in our community safe.
Does not include service & handling fees, if applicable.
Been there, cooked that? Expand your culinary horizons along with other like-minded home cooks in this latest in our popular Cookbook Group series.
Discover the treasures of Persian cuisine through Naomi Duguid’s James Beard Award-winning book … unlock the alluring mysteries of Portuguese cooking … take a culinary journey through the meeting of Eastern Europe and Scandinavia in the Baltics … explore Japanese farm food through the recipes of a Gourmand World Cookbook Award winner.
Each week, participants cook the same recipes from one of our four specially curated cookbooks, then gather online to share their experiences.. Beloved cooking instructor Annette Tomei from New York City’s renowned Kitchen Arts & Letters offers expert guidance and tips. You’ll master some sensational new recipes and skills and have fun discussing it all and gaining inspiration from others who love cooking as much as you do. Join us!
The soul-satisfying food of Portugal from Ana Patueleia Ortins, who explores her culinary roots, bringing revelation to dishes from salt cod to fennel soup to wine and garlic braises to flan, and the use of simple regional ingredients as the basis of a distinctly wonderful cuisine.
A region rich in history and culture, Zuka Zak’s culinary dive into the Baltics reveals an amazingly rich and diverse cuisine, filled with treasures like her syrniki pancakes, summer blueberry soup, smoked fish and beetroot salad, and half & half apple cheesecake.
Journey through the beguiling culinary landscape of Persia with its love for pomegranates, saffron, fresh herbs, cheese and rice and yogurt and walnuts and so much more in revered food expert Naomi Duguid’s award-winning book, which The New York Times called, “A reason to celebrate … a fascinating culinary excursion.”
“Our life centers on the farm and the field. We eat what we grow,” says celebrated Japanese food authority Nancy Singleton Hachisu. Her book demystifies the rural Japanese kitchen, offering thrilling but simple ways to cook everything from vegetables to noodles to soups to dipping sauces. “For me,the recipes for simple vegetable dishes, often flavored with only a bit of miso or a splash of sake, are the most fascinating,” wrote The New York Times’ David Tanis.
This class will be recorded for later viewing by patrons.
Registration includes a copy of each of the four books, which will be shipped directly to you. Domestic shipping only included.
Class will take place on Tuesday February 1, 15, and March 1, 15 from 7-8:30 pm ET.
Online programs:An access link will be emailed to you after purchase
In-person programs:Proof of COVID-19 Vaccination is Required for all adults and children ages 12+. Proof of vaccination for children ages 5+ is required for certain programs. Learn more.
Masks must be worn at all times by everyone over the age of 2.
This event is part of our Kitchen Arts & Letters series. In collaboration with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers.
Annette Tomei is a food and drinks educator, author, and culinary tourism specialist. She is an engaging instructor who brings her passion and enthusiasm for all things food and drink to life on stage and in the classroom.
Annette is a classically trained chef with decades’ experience in professional kitchens. She is also a culinary historian with a master’s degree in gastronomy. Chef Annette taught culinary arts and wine studies at three of the top culinary institutes in the country, and Food Studies at The New School in NYC. Most recently, she was an America's Te ...
Annette is a classically trained chef with decades’ experience in professional kitchens. She is also a culinary historian with a master’s degree in gastronomy. Chef Annette taught culinary arts and wine studies at three of the top culinary institutes in the country, and Food Studies at The New School in NYC. Most recently, she was an America's Test Kitchen host onboard Holland America cruise ships.
Today, Annette teaches and writes online about wine, spirits, and her past travels while waiting for the next opportunity to wander the world. She and her dog Daisy are recent transplants to Seattle. They are loving their new life surrounded by water, mountains, and trees.
Flavors of New York
Cookbook Group: Off the Beaten Path
Live online cooking instruction from today’s most exciting culinary figures