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