Alma Lach’s Kitchen: Transforming Taste (tour)
This event occurred in the past.
Map | Find Parking
In the pioneering culinary era of the mid-twentieth century, Chicago chef Alma Lach was one of the primary figures who transformed traditional American cooking. As a chef, cookbook author, and food consultant, Alma was widely known for her bestselling book, Cooking à la Cordon Bleu (1970), later revised and published by the University of Chicago Press as Hows and Whys of French Cooking.