Alma Lach’s Kitchen: Transforming Taste

Don’t miss this extraordinary exhibit on Dame Alma Lach, Chicago chef and 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 àla Cordon Bleu (1970), later revised and published by the University of Chicago Press as Hows and Whys of French Cooking (1974). A graduate of the Cordon Bleu school in Paris (Grand Diplôme, 1956), she was also a member of the Chevalier du Tastevin and Les Dames d’Escoffier. She authored cookbooks for children, co-hosted a cooking show on public television, developed menus for travel and corporate clients, and invented kitchen tools such as the Curly Dog Cutting Board

Hours: Mondays through Fridays, 9 a.m. – 4:45 p.m., and, when University of Chicago classes are in session, Tuesdays and Wednesdays, 9 a.m. – 5:45 p.m.

On Nov. 2, Chicago Dames gathered at The Joseph Regenstein Library for a French dinner inspired by Alma Lach’s legacy. Dame Barbara Glunz of House of Glunz provided the wine.

 

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