Articles in the Press
 
Simply Indian:
Recipes from Royal Rajasthan
by Jen Murphy
Food & Wine magazine, February 2009
While researching a new culinary tour, food
guide extraordinaire PeggyMarkel visits
palaces and home kitchens to learn the traditions
and techniques of Northern Indian cooking –
and comes away with a bunch of sensational recipes.
Click here to download pdf
Read article online
Learn to Cook in Faraway Places
Fine Living web site, July 2008
Students of culinary adventurer Peggy Markel receive far more more than simple Moroccan cooking instruction, they enjoy a 10-day crash course ...
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Another Day in Paradise
by Paul Grimes
Gourmet magazine, May 2008
MARRAKECH, MOROCCO I picked up the old-fashioned (and extremely beautiful) bellows and crouched down on the pavement to encourage the hot coals in my brazier. I was taking a tagine workshop, of all things, and one that just happened to be in paradise.
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A Marrakech Cooking School Adventure
by Lisa Abend
bon appetit magazine, May 2008
Like so many places in Marrakech, the kitchen at Jnane Tamsna threatens to overload the senses. I am here to learn to cook Fish B'Stilla and Lamb Tagine from Bahija, the villa's infectiously enthusiastic chef, but from between the scents rising from the braziers where our stews simmer...
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The Spice of Life
by Martha McPhee
MORE magazine, Februrary 2008
From Marrakech to the Sahara, follow along on novelist Martha McPhee's culinary adventure in Morocco as she embraces the beauty of food prepared close to its source . . .
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 Moroccan Mystique
by Jennie Lay
Yoga Journal, October 2007
At dusk on the edge of bustling Marrakech, my Tree Pose wavers among towering date palms and minarets . . .
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 Tuscan Cooking School Pioneers
by Jen Murphy
Food & Wine magazine, September 2007
Peggy Markel was one of the first Americans to open a cooking school in Tuscany...
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 PROFILE: Raging at the Sky
by Natasha Gardener
Women's Magazine, May 2007
For the past 15 years, Peggy Markel has done it all by combining her greatest passions into a dream job...
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 Slowing Down
by Jessica Centers
Denver Westword, March 2007
Peggy Markel was one of the first people to bring the slow-food movement to the United States. It started in Italy, where the Boulder resident designs and directs culinary tours...
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 An Appetite for Travel
by Jennifer Merritt
Travel Agent magazine, March 5, 2007
Delighting in the culinary treats of other countries is one of the main reasons people travel abroad...
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 What's New?
by Laurel Miller
The Sustainable Kitchen website
I recently returned from an incredible trip to Morocco with my Boulder-based friend, Peggy Markel, who owns Peggy Markel's Culinary Adventures...
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online
 Romancing Morocco
by Gisela Williams
More Magazine, October 2006
If you're hungry for authentic Moroccan
cuisine, sign up for a weeklong culiinary trip with PEGGY MARKEL: the tour
includes a night at Kasbah du Toubkal.
Click
here to download pdf
 The Ultimate Guide to Cooking Schools
by Shane Mitchell
Travel and Leisure Magazine, May 2004
Come with gastronome Peggy Markel
to the casbah. During the Feast for the Senses tour
in Marrakesh, ethnobotanist Gary Martin shares the history of
North Africa's herb and spice trades. Chef Baija, of the 10-room
Jnane Tamsna guesthouse in Marrakesh's La Palmeraie oasis, will
hold daily lessons on couscous, tagine, kefta (meatballs), hand-ground
ras al hanout spice mix, and bread baking in a Berber clay oven.
(After hours, lounge by the villa's torchlit pool.) Students
also go for wild-caper hunts in the Ouirgane Valley and hikes
among walnut groves in the Atlas Mountains. And don't miss the
chance to sip mint tea while browsing for mosaic tableware at
Meryanne Loum-Martin's Ryad Tamsna gallery.
Click
here to read online (Morocco program: 7th entry down)
 Spicing
Up Your Winter Travel
by Alice Feiring
Time Magazine:
"Generations" Bonus Section, December 2004
Learn Local Cooking Traditions in Morocco
If you crave a walk on the exotic
side and want to learn some ancient cooking techniques as well, "A
Feast for the Senses" in Morocco might be the trip for you.
It's run by food enthusiast and entrepreneur Peggy Markel, who
started Culinary Adventures in 1992. Her small outfit specializes
in unique journeys that promise to immerse participants in local
cooking traditions. So don't expect slickly trained chefs. Instead
Markel prefers local cooks who can impart techniques that have
been passed through generations. Click
here to download PDF
 Sugar and Spice
by Lori Zimring de Mori
London Independent, 16
November 2002
Peggy Markel fell in love
with North African cuisine on a visit to Morocco two years
ago. Today her Marrakesh cookery courses explore the country's
spices and ingredients. Lori Zimring de Mori joined her to
sample everything from sweet mint tea to saffron-scented seafood
tagine. Click
here to read online or
download PDF
New Moroccan Style: The Art of Sensual Living
By Susan Sully; Photographs by Jean Cazals; Contributing
Editor Meryanne Loum-Martin
Book review. Download
PDF
 Tuscan Lessons:
A cooking teacher
in Italy showed our columnist new tricks for dishes she thought
she already knew.
by Sally Schneider
Food & Wine, October 2000
Peggy Markel is a role
model to me. She is an American cook who loved Italy so much
that she went to
seek her fortune there in 1991, not knowing what she'd find.
She ended up starting several extraordinary weeklong culinary
programs – "adventures," as she calls them – in
Tuscany, Liguria and Sicily. . . .
Click here to read article online
 Timesaving
Recipes:
Too Busy to Cook?
Peggy Markel – Regello: Braised Kale Crostini
Bon Appetit, May 2000, p.
196
Special Collector's Edition:
"The Soul of Tuscany"
On my second trip to Tuscany, I
struck up a conversation with the owner of a tile shop in Florence.
When I told him that I was interested in learning about Tuscan
food, he arranged classes at a restaurant in Fattoria Degli Usignoli,
a fifteenth-century villa. While working with the chefs, I learned
things about authentic dishes that I never could have found in
a cookbook. I was so excited with my progress that at the end
of my stay, I asked the villa owners about putting together a
cooking school for other Americans.
 Now
I take small groups to my Tuscan cooking school three times
a year. I work alongside chef Piero Ferrini to teach about
regional specialties and the countryside. Introducing others
to the Tuscany I love is very satisfying, and with each trip
I learn a little more myself.
Click
here to read recipe online
 Recipe: Herb-Scented Tuscan Pork Roast
The Splendid Table: Recipe Box
Adapted from A New Way to Cook by
Sally Schneider
(based on a recipe from La Cucina al Focolare)
Click
here to read recipe online
 What could be more enjoyable
than going to cooking school
at a Tuscan wine estate?
By Linda Dannenberg
Wine Spectator, September 30, 1997
You would have to have a
heart of stone and a soul on ice not to fall in love with Tuscany.
Starting just north of Florence and swinging south past Siena
to the hills of Montepulciano, the countryside is splashed
with sunflowers and wild orange lilies, the bright spots of
color the eye first sees before settling on the softer greens
of the olive groves, the apricot orchards and the vineyards
producing the great Sangiovese grape. Here, wild fennel sprouts
from the Etruscan stone walls or borders old stone paths, and
rosemary bushes grow as tall as cedars. Click
to Read Online
 Giulani? Politics? Forget It.
Give Me
a Week of Cooking
in Tuscany!
by Todd S. Purdum
New York Times, January 5, 1994
Special to
the New York Times
The joys of the Tuscan landscape and table are at once humble
and sublime: from the undulant brown hills that gave burnt sienna
its name to the fog that shrouds a single valley in mist while
all its neighbors bask in sun; from the soft, tangy crumble of
a wedge of peccorino cheese athwart a slice of fennel salami
to the unexpected union of a fizzy new Chianti and fresh roasted
chestnuts for dessert. Click here to read article online
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