Making food 2.0
“Baking may be regarded as a science, but it’s the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.” – Anna Olson
□ 129. Perfect a signature dish
□ 130. Cook recipes from ‘Mastering the art of French cooking’
□ 131. Make a mocktail
✓ 132. Make bread (without a bread maker)
✓ 133. Make hot cross buns
✓ 134. Make Aeroplane jelly
□ 135. Churn butter
□ 136. Make Kombucha
✓ 137. Make a Gingerbread House from scratch
□ 138. Stomp grapes
□ 139. Pluck berries
□ 140. Shuck oysters
✓ 141. Extract honey from a beehive
□ 142. Hunt for truffles
□ 143. Italian cooking class
□ 144. French cooking class
□ 145. Thai cooking class
□ 146. Make bread starting from the beginning
□147. Make chocolate starting from the beginning
□ 130. Cook recipes from ‘Mastering the art of French cooking’
□ 131. Make a mocktail
✓ 132. Make bread (without a bread maker)
✓ 133. Make hot cross buns
✓ 134. Make Aeroplane jelly
□ 135. Churn butter
□ 136. Make Kombucha
✓ 137. Make a Gingerbread House from scratch
□ 138. Stomp grapes
□ 139. Pluck berries
□ 140. Shuck oysters
✓ 141. Extract honey from a beehive
□ 142. Hunt for truffles
□ 143. Italian cooking class
□ 144. French cooking class
□ 145. Thai cooking class
□ 146. Make bread starting from the beginning
□147. Make chocolate starting from the beginning