"The Everyday Gourmet: Cooking with Vegetables reveals how you can take the same fresh ingredients, bright flavors, and unexpected combinations you love at restaurants and prepare them at home every night of the week, with or without meat. Presented in 24 step-by-step lessons by Bill Briwa, an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America, this course provides the expert insight and techniques you need to elevate vegetables from a supporting player to the star attraction of your plate, regardless of skill level. With delicious main dishes, sides, soups, stews, and even desserts and cocktails, you'll develop a culinary repertoire that is more varied, pleasurable, and nourishing than ever before. Each lesson brings you closer to achieving a new level of comfort with cleaning, cutting, seasoning, storing, and cooking the full spectrum of vegetables, from the common ones you may be in a rut with to the more perplexing ones you'd typically avoid. You'll come away with a broad range of ideas, including recipes that can be accomplished quickly on a week night as well as more elaborate dishes that will impress at dinner parties. "
by Bill Briwa
by Bill Briwa, Connie Guttersen
by Bill Briwa, Patrick Clark
by Bill Worden
by Professor Bill Messenger
by Jennifer Simonetti-Bryan
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