Joanne Weir's Cooking Confidence
This series features Joanne teaching one-on-one with the home viewer, then rolls into Joanne working side-by-side with a real-life student for a hands-on cooking lesson in her home kitchen/studio as the classroom. Both the student and viewer learn how to prepare a wide variety of Joanne's recipes, using the freshest and most seasonal ingredients. Rather than simply listing ingredients, method, cooking time and serving size, these recipes feature additional instructions to inspire and instill confidence in the kitchen.
Joanne Weir's Cooking Confidence Previous Broadcasts
Passport to Sardinia (Episode #119H)
KQED Life: Tue, May 3, 2016 -- 6:00 PM
The island of Sardinia is one of Joanne's favorite places. She created a menu to take her student Di there, fregola with clams and tomatoes and a yellow and green bean salad with cherry tomatoes and basil. Recipes: Roasted Olives with Orange, Bay and Fennel, Fregola, Clams and Tomatoes, and Yellow and Green Bean Salad with Cherry Tomatoes and Basil. Student: Di Harris, Retired Nanny.