Description
Are vegetables usually an afterthought when it comes to cooking at home? Join acclaimed chef Bill Briwa and learn to cook any vegetable with confidence. Discover inventive recipes, smart shopping strategies and more that are sure to transform your household’s veggie skeptics into believers once and for all!
Overview
Syllabus
- Class Preview
- Colorful Carrots
- Summer Squashes
- Winter Squashes
- Inflorescents: Cauliflower and Artichokes
- Marvelous Mushrooms
- Salad Greens & Lettuces
- Field Greens & Cooking Greens
- Root Vegetables: Celery Root & Parsnips
- Alliums: Onions & Garlic
- Fruits Masquerading as Vegetables
- Bulb Vegetables: Fennel & Celery
- Brassicas: Brussels Sprouts & Turnips
- Potatoes & Other Tubers
- Stems & Stalks: Asparagus & Rhubarb
- Cabbages: Red, Green & Savory
- Beets & Beet Greens
- Eggplant: Italian, Chinese & Japanese
- The Amazing Avocado
- Corn: From Salads to Dessert
- Chili Peppers
- Peas & Pods
- Leftovers or Planned-Overs?
- Exotic Vegetables
- Herbs & Blossoms for an Elegant Dinner
Taught by
Bill Briwa
