The Everyday Gourmet: Cooking with Vegetables

Offered By: The Great Courses Plus

Tags

Culinary Arts Courses Meal Preparation Courses

Course Description

Overview

Let an acclaimed chef from the Culinary Institute of America show you how to transform vegetables into spectacular meals.

Syllabus

By This Expert
01: Colorful Carrots
02: Summer Squashes
03: Winter Squashes
04: Inflorescents: Cauliflower and Artichokes
05: Marvelous Mushrooms
06: Salad Greens and Lettuces
07: Field Greens and Cooking Greens
08: Root Vegetables: Celery Root and Parsnips
09: Alliums: Onions and Garlic
10: Fruits Masquerading as Vegetables
11: Bulb Vegetables: Fennel and Celery
12: Brassicas: Brussels Sprouts and Turnips
13: Potatoes and Other Tubers
14: Stems and Stalks: Asparagus and Rhubarb
15: Cabbages: Red, Green, and Savoy
16: Beets and Beet Greens
17: Eggplant: Italian, Chinese, and Japanese
18: The Amazing Avocado
19: Corn: From Salads to Dessert
20: Chili Peppers
21: Peas and Pods
22: Leftovers or Planned-Overs?
23: Exotic Vegetables
24: Herbs and Blossoms for an Elegant Dinner

Taught by

Bill Briwa

Related Courses

Stanford Introduction to Food and Health
Stanford University via Coursera Fibre, Fermentation & the Gut with BBC Good Food
BBC Good Food via FutureLearn Special Diets: Cooking for Allergies and Intolerances with BBC Good Food
BBC Good Food via FutureLearn 56 Thai Food Easy Recipe Thai Cooking Classes Eat Like Thai
Udemy Slow Cooker Made Fresh
Craftsy