The Everyday Gourmet Cooking With Vegetables | 7 GB

[Prohibitive]

The Everyday Gourmet Cooking With Vegetables
Duration: 24x35 mins | Video: h264, 1280x720 | Audio: AAC, 44100 Hz, 2 Ch | 7 GB
Genre: eLearning | Language: English | + PDF Guidebook | Lecturer: Bill Briwa

The Everyday Gourmet Cooking With Vegetables
Duration: 24x35 mins | Video: h264, 1280x720 | Audio: AAC, 44100 Hz, 2 Ch | 7 GB
Genre: eLearning | Language: English | + PDF Guidebook | Lecturer: Bill Briwa

Too often, vegetables are an afterthought when we cook. Whether served as a side dish or mindlessly heated from a frozen package, they have long been relegated to second-class status. But with the widespread appeal of the farm-to-table movement and chefs everywhere featuring seasonal produce and innovative cooking techniques to set their menus apart, vegetables have officially graduated from something we have to eat to something we want to eat.

Transform summer squash into a "pasta" studded with pecorino, almonds, tomatoes, and garlic.
Reinterpret classic meat dishes without the meat in vegetable pot pie, carrot osso buco, cauliflower shawarma, celery root tonkatsu, and carrot tartare.
Make guacamole tacos using thinly sliced jicama as your tortillas and tamales stuffed with maitake, trumpet royale, and button mushrooms.
Turn out salads bursting with flavor, from kale with tapenade and pecorino to an esquites salad inspired by Mexican street corn.
Prepare unexpected snacks such as yucca chips tinted with beet juice and pinzamonio, an Italian dish featuring thinly shaved vegetables.
Create indulgent desserts, including carrot cake with parsnip frosting, corn ice cream with blackberry swirl, and maple custard baked in a pumpkin.

From proper knife skills to how to store and cook leftovers safely, he delivers numerous tips, tricks and techniques you'll use in the kitchen every day. Learn how to:

cut herbs like mint and basil without damaging the leaves;
chop vegetables to uniform sizes for even cooking;
create vinaigrettes that complement your salad greens;
slice a lime so it releases the most juice;
keep leafy greens from wilting in your refrigerator;
determine when pasta is done; and
give your everyday meals a chef's visual panache.

Perhaps the most beneficial aspect of this course is the knowledge it arms you with when food shopping. No longer will you stand in the produce section with an item in hand, wondering what you're supposed to be looking for and what you should avoid. Once you know what to buy and how to store it, you'll extend the shelf life of your vegetables and waste less in the long run.

Enter the Kitchen of an Acclaimed Chef

Taught by a culinary educator who has spent three decades teaching audiences around the world, Chef Briwa empowers you experiment, offering ideas on how to translate methods and components across recipes and to create dishes around whatever vegetable you happen to find at the farmers market. Culinary novices will appreciate his detailed, methodical instruction while more experienced home cooks will find inspiration in the templates he provides.

Cooking with Vegetables broadens your concept of what vegetables are capable of and how they can fit into your life. Let it turn the vegetable skeptics in your home into vegetable believers once and for all.


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