History
I have been giving cooking classes and catering dinner parties in the tri state area since 1972. I teach in private homes and have given demonstrations at cooking schools, department stores and museums. I have written 5 published cook books . My most recent was The Occasional Vegetarian, Warner Books, 1995. It was a main selection of the book of the month club.I will soon be publishing a Karen Lee How To Series. The first of which will be Karen Lee says How To Cook 10 Speedy Dinners. My classes have been endorsed by the New York Times, New York Magazine and Bon Appetit and Food and Wine .
Specialties
Organic, Best Classes in New York City, One Day Classes, Beginners, Corporate, Chinese, Couples,Cook for Taste Eat for Health, Speedy Entree's, Beginners, Appetizers, Soups, Fabulous Fish Entrees, and how to make a steak that rivals the best of restaurants. French, Italian, Vegetarian , Fusion, Indian also covered. Full participation, complete dinner, great tips that will bring your home cooking to a revered level. Intimate , fun, absorbing. Spices are my religion and I show my students how to use spices especially the ones with healing properties. All the questions answered. I personally shop and hand select all the food for classes. Interviewing every peach Are you good enough for class tonight? We make everything from scratch with no short cuts. Sichuan Steak au Poivre, Pan Roasted Halibut with Avacado Salsa, Sichuan diced chicken, Wild Mushroom Spring Rolls, Fall Vegetarian Stew and Caponata are just a few of my many delicious offerings.