The everyday gourmet : cooking with vegetables / Bill Briwa, chef-instructor, the Culinary Institute of America.
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- Physical Description: 1 online resource (24 video files (approximately 720 min.)) : sound, color.
- Publisher: [United States]: The Great Courses, 2016.
- Distributor: Made available through hoopla
|Formatted Contents Note:||
Episode 21 Peas and Pods Episode 8 Root Vegetables Episode 22 Leftovers or Planned-Overs? Episode 1 Colorful Carrots Episode 2 Summer Squashes Episode 16 Beets and Beet Greens Episode 12 Brassicas Episode 6 Salad Greens and Lettuces Episode 4 Inflorescents Episode 3 Winter Squashes Episode 24 Herbs and Blossoms for an Elegant Dinner Episode 19 Corn Episode 17 Eggplant Episode 15 Cabbages Episode 23 Exotic Vegetables Episode 5 Marvelous Mushrooms Episode 14 Stems and Stalks Episode 7 Field Greens and Cooking Greens Episode 20 Chili Peppers Episode 13 Potatoes and Other Tubers Episode 9 Alliums Episode 10 Fruits Masquerading as Vegetables Episode 11 Bulb Vegetables Episode 18 Amazing Avocado.
|Restrictions on Access Note:||
Digital content provided by hoopla.
|Participant or Performer Note:||
Instructor: Bill Briwa, chef-instructor at The Culinary Institute of America at Greystone.
From main dishes to cocktails to desserts, The Everyday Gourmet: Cooking with Vegetables reveals how you can prepare fresher, more vibrant food at home. Across 24 step-by-step lessons, Chef Bill Briwa - an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America- provides the expert insight you need to make vegetables a focal point of your meals, with or without meat.
|Target Audience Note:||
|System Details Note:||
Mode of access: World Wide Web.
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