Online Class

The Everyday Gourmet: Cooking With Vegetables

by The Great Courses
$84.99$234.99

Elevate your vegetables from supporting role to star attraction.

Skill Level

Intermediate

What You Get

  • 24 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • More than 12 hours of close-up instruction
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

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!

Lesson Breakdown

1. Colorful Carrots
37:45
Meet Chef Briwa and get started by learning how to prepare savory and surprising carrot dishes: carrot osso buco, carrot tartare, simmered baby carrots in butter sauce, and burnt carrot salad with goat cheese, arugula and garlic chips.
2. Summer Squashes
32:37
3. Winter Squashes
37:23
4. Inflorescents: Cauliflower and Artichokes
34:12
5. Marvelous Mushrooms
38:52
6. Salad Greens & Lettuces
34:18
7. Field Greens & Cooking Greens
36:59
8. Root Vegetables: Celery Root & Parsnips
37:20
9. Alliums: Onions & Garlic
34:46
10. Fruits Masquerading as Vegetables
30:54
11. Bulb Vegetables: Fennel & Celery
36:39
12. Brassicas: Brussels Sprouts & Turnips
33:20
13. Potatoes & Other Tubers
34:38
14. Stems & Stalks: Asparagus & Rhubarb
35:12
15. Cabbages: Red, Green & Savory
35:01
16. Beets & Beet Greens
34:05
17. Eggplant: Italian, Chinese & Japanese
34:45
18. The Amazing Avocado
39:15
19. Corn: From Salads to Dessert
32:26
20. Chili Peppers
35:02
21. Peas & Pods
33:49
22. Leftovers or Planned-Overs?
34:23
23. Exotic Vegetables
36:08
24. Herbs & Blossoms for an Elegant Dinner
38:14

Recommended with this class

  • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk

Taught by

Bill Briwa
Bill Briwa
A popular chef-instructor at The Culinary Institute of America, Bill Briwa has worked in the hospitality business for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena (California) Farmers' Market. A talented presenter and judge at numerous professional conferences, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show, Bill has also had his writing featured in Fine Cooking, Mise en Place and Practical Winery & Vineyard Journal.

If you're not delighted with your Craftsy experience, we'll make it right or give you a full refund.