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The Everyday Gourmet: Cooking with Vegetables

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

Syllabus

  • 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
  • By This Expert

Taught by

Bill Briwa

Reviews

4.8 rating at The Great Courses Plus based on 126 ratings

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