Linda In The News COOKING SCHOOL SECRETS: RED PEPPER BISQUE ProjectFoodie.com February 2007 What makes a recipe more than just a recipe? How about when a cooking school instructor incorporates her vast knowledge into the recipe? Read more... JOY OF COOKING: A NAPA VALLEY CULINARY CLASS FREES THE CHEF WITHIN By Julie Ann Sims Westways Magazine January 2007 I've fantasized about becoming a kitchen goddess, the type who makes a multicourse dinner party appear effortless. But all too often, my attempts at such endeavors have ended with an emergency call to the local pizza place: "I need several large pies — stat!" Read more... RADIO INTERVIEW WITH LINDA CARUCCI With Host Fred Vodicka Good News Guys, KSAY Radio February 28, 2006 Linda talks to Good News Guys Host Fred Vodicka about her book. Radio download no longer available. RESOLVING TO COOK BETTER IN 2006 By Elyse Friedman Chicago Tribune January 11, 2006 Sample these culinary resolutions contributed by a star-studded roster of experts and let them lead you into a sweet, savory and well-fed 2006. Read more... THE CALIFORNIA COOK: CALIFORNIA COOKING With Host Diane Rossen Worthington World Talk Radio October 26, 2005 Can you be a California cook anywhere? Is California Cuisine considered a world class cooking style? What's happening up in Napa with Copia:The American Center for Wine, Food and the Arts? What contributuion did Julia Child make to Copia? Hear the interview. FOOD AND WINE TALK With Hosts Carole Kotkin and Simone Diament WDNA 88.9 FM October 3, 2005 I love the introduction to your book in which you approach cooking from a chemist's point of view-how cooking changes the texture and flavor of foods or understand your palate. Can you tell us what umame is? Read more... LADIES AND GENTLEMEN, START YOUR OVENS By Gael Fashingbauer Cooper MSNBC Fall Books 2005 September 15, 2005 Linda Carucci, winner of a prestigious Cooking Teacher of the Year award, has put her classroom knowledge between the covers of "Cooking School Secrets for Real World Cooks" (Chronicle, $23). She opens with general tips on equipment and technique, but those impatient to skip to the recipes will find tips sprinkled throughout those margins too. Read more... SECRETS OF A COOKING-CLASS PRO By Cathy Thomas Orange County Register September 3, 2005 Linda Carucci knows the shortcuts, tips and trouble spots. Named Cooking Teacher of the Year in 2002 by the International Association of Culinary Professionals, Carucci has culinary expertise honed by more than 20 years' experience as an educator, skills gained in the trenches while cooking in classes.She makes the subject easy without dumbing it down. Read more... BAY AREA BITES: TAKE 5 WITH LINDA CARUCCI By Amy Sherman KQED San Francisco August 24, 2005 Question: What are the secrets to being a really great cooking teacher? Answer: Food writer Betty Fussell recently wrote that the difference between Julia Child and some of the TV chefs of today is that "she showed how, she didn't show off". That struck a cord with me. Read more... BROWNIE POINTS: MAKING THE (GOURMET) GRADE By Bill Daley Chicago Tribune August 10, 2005 You've signed up for that cooking class you've always wanted to try, the credit card has been docked the enrollment fee, and you've picked out exactly the right thing to wear because who knows whom you'll meet. Read more... CHEF'S MISSION: DO TRY THIS AT HOME By Anne M. Hamilton Hartford Courant August 4, 2005 She spent a summer cooking at a Club Med in Mexico, and worked at Greens, a famous vegetarian restaurant in San Francisco. She graduated and spent a year as a private chef to a wealthy family, then ran a restaurant at Point Reyes National Seashore. Read more... SMALL COOKBOOK PACKS PLENTY By Margaret Maples Chicago Sun-Times August 3, 2005 Every time I watch a chef chop an onion, I learn something about that person," Linda Carucci says. She's an award-winning cooking teacher; the Julia Child Curator of Food Arts at Copia, the food museum in Napa, Calif., and, most recently, the author of a cookbook that's receiving raves online. Read more... PROFESSIONAL KNOW-HOW FOR THE HOME COOK By Bonnie S. Benwick Washington Post July 27, 2005 Hot tips. Impeccable sources. Home cooks are as hungry for insider information as lobbyists on Capitol Hill. Read more... COOKING SCHOOL SECRETS: BOOK REVIEW By Amy Sherman Cooking with Amy: A Food Blog July 18, 2005 A friend once told me the best way to sell a book is to put "secret" in the title. He's probably right. Read more... CHEF BRINGS HER COOKING WISDOM DOWN HOME By Tina Danze Dallas Morning News July 8, 2005 What's better than a cooking class taught by a master chef? One taught by a master cooking instructor. Linda Carucci's recent class at Sur La Table proved just how worthy she is of the 2002 IACP Cooking Teacher of the Year Award. Read more... SECRETS OF GOOD COOKING By Karola Saekel San Francisco Chronicle June 22, 2005 It's called "Cooking School Secrets for Real World Cooks," and for people serious about cooking, it's the next best thing to plunking down several hundred dollars for a comprehensive course. Read more... COOKING SCHOOL SECRETS By L. Pierce Carson Napa Valley Register April 26, 2005 Anything but a chore, cooking should be simple, easy, convenient and, hopefully, fun. That's the message one gets when talking with Linda Carucci, the relatively new curator of food at Copia: The American Center for Wine, Food & the Arts. Read more... EASTER BASKET CASES By Julia Boorstin Fortune Magazine March 2005 The most polarizing time of year is upon us: Easter. In places of worship, homes, and schools, debate rages over a fundamental question: Are Marshmallow Peeps good or evil? Read more... A LITTLE HEAT FROM SPAIN By Linda Lau Anusasananan Sunset Magazine September 2003 Paprika is commonly used for its ruddy color rather than for its taste. Now, however, intensely flavored varieties from Spain are arriving in markets here. Their effect on dishes goes beyond cosmetic: They impart distinct flavors, from sweet to hot to smoky. Read more... TOUGH-TO-PLEASE CHEFS RELIVE THEIR MOST MEMORABLE MEALS By Eileen Mitchell San Francisco Chronicle Food Section Friday, July 25, 2003 Imagine the plight of the professional chef who goes out to dinner. Tough to impress? You bet. But not impossible, as evidenced by the tales of awe shared by these East Bay experts. Read more.... THE SEASONAL COOK By Karola Saekel San Francisco Chronicle, Food Section Wednesday, February 12, 2003 To Linda Carucci, nothing chases away the late-winter doldrums like lemons. Read more.... PERFECTING PAELLA By Michelle Gilles Boulder Daily Camera, Food Section Wednesday, July 31, 2002 Paella can be a passionate dish. This exotic Spanish meal of saffron-infused rice, sausage, shrimp and chicken can be intoxicating with its rich color, culture and flavors. But it can also be intimidating. Read more.... WORK WEEK A Special News Report About Life On the Job -- and Trends Taking Shape There The Wall Street Journal Tuesday, November 24, 1998 NEW DISH: Employees bond in cooking classes and other team-building exercises. Read more.... KITCHEN REMODEL WAS A LABOR OF LOVE By Karola Saekel San Francisco Chronicle, Food Section Wednesday, July 22, 1998 When Allen Rehmke cut up a batch of brown grocery bags and pasted the four-inch squares to the kitchen wall, even his wife thought this was - well - a little off the wall. Read more.... TEACHER LOVES TO DEMYSTIFY COOKING By Carmen Rusca The Contra Costa Times, Food Section Wednesday, May 27, 1998 Linda Carucci Cooking Teacher PERSONAL: Married, Carucci and her husband, Allen Rehmke, live in Oakland's Montclair district with their two cats. She is the owner of Linda Carucci's Kitchen cooking school in Montclair. Read more.... DINING EN MASSE TAKES TIPS FROM A PRO By Nancy Freeman The Contra Costa Times, Food Section Wednesday August 6, 1997 Nothing so intimidates the greenhorn entertainer as the quantity question. Brasher sorts like us were willing to plunge ahead not quite knowing what we were doing and suffered the consequences - mostly lots of leftovers, because we always erred on the side of excess. Read more.... Return to Top.