The Everyday Gourmet – Cooking with Vegetables

The Everyday Gourmet – Cooking with Vegetables

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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.
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Complex, vibrant, and versatile, vegetables are deeply satisfying when given the proper attention. But cooking them at home, however, can be daunting. Confusion can start right in the grocery store or farmers’ market. Should you choose that photo-worthy, overgrown zucchini or the smaller, less remarkable one? How do you know if an artichoke is past its prime? And once you bring your bounty home: Do the tomatoes go in the crisper or on the counter? How can you speed up the ripening of that rock-hard avocado—or keep a soft one from spoiling before you can use it?

The Everyday Gourmet: Cooking with Vegetables answers your questions and more about selecting and storing produce while revealing how you can take the same fresh ingredients, bright flavors, and unexpected combinations you love at restaurants and easily prepare them in your own kitchen every night of the week. Presented in 24 easy-to-follow lessons by Chef Bill Briwa, an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America at Greystone, this course provides the expert insight and techniques you need to elevate vegetables from supporting player to star attraction, no matter what your skill level. With step-by-step demonstrations of delicious main dishes, sides, soups, stews, and even desserts and cocktails, you’ll develop a culinary repertoire based on produce that is more varied, pleasurable, and nourishing than ever before.