The Everyday Gourmet: Cooking with Vegetables

In partnership with
Chef Bill Briwa,
The Culinary Institute of America
Share This Course
4.9 out of 5
75 Reviews
93% of reviewers would recommend this product
Course No. 9275
Video Streaming Included Free

What Will You Learn?

  • Learn how to select and store produce that tastes fresh and cooks beautifully.
  • Gain the confidence and know-how to work with seemingly difficult and exotic vegetables.
  • Understand how to bring out the flavor of vegetables and make them worthy of building a meal around.

Course Overview

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.

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.

This course delivers a broad range of ideas that can be accomplished quickly when time is limited as well as more elaborate preparations that you can experiment with when time allows or impress with at a dinner party. While these lessons do incorporate fish, chicken, and pork, they are also packed with vegetarian and vegan recipes that will delight carnivores and herbivores alike. You will find unique and surprising techniques to:

  • Transform summer squash into a “pasta” studded with pecorino, almonds, tomatoes, and garlic.
  • Reinterpret classic meat dishes without the meat in vegetable pot pie, carrot osso buco, cauliflower shawarma, celery root tonkatsu, and carrot tartare.
  • Make guacamole tacos using thinly sliced jicama as your tortillas and tamales stuffed with maitake, trumpet royale, and button mushrooms.
  • Turn out salads bursting with flavor, from kale with tapenade and pecorino to an esquites salad inspired by Mexican street corn.
  • Prepare unexpected snacks such as yucca chips tinted with beet juice and pinzamonio, an Italian dish featuring thinly shaved vegetables.
  • Create indulgent desserts, including carrot cake with parsnip frosting, corn ice cream with blackberry swirl, and maple custard baked in a pumpkin.

With an array of dishes from around the world—from Thai soup to chili rellenos to tabbouleh salad—your taste buds will never get bored.

Approach Cooking from a Plant-based Perspective

Filmed at the CIA’s Greystone campus in Napa Valley, California, each lesson brings you closer to achieving a new level of comfort with cleaning, cutting, seasoning, and cooking an enormous array of vegetables, from the common ones you may be in a rut with (think carrots, potatoes, and corn) to the more unusual and perplexing ones you might typically avoid (such as turnips, beets, and spaghetti squash).

Here’s just a taste of what you’ll become more confident working with.

  • Fruit we treat as vegetables: While not technically vegetables, tomatoes, avocados, eggplant, peppers, and cucumbers are a savory addition to any meal.
  • Inflorescents: Actually flowers, this category includes cauliflower, broccoli, broccolini, squash blossoms, Romanesco broccoli, and broccoli rabe.
  • Summer and winter squash: Found in varieties from the ultra-delicate to the creamy and hearty, squash can be roasted, grilled, sautéed, or fried.
  • Root vegetables: Representing celery root, parsnips, and carrots, these veggies will surprise you with their versatility in everything from snacks to desserts.
  • Beets: While part of the root vegetable family, beets are worthy of their own lesson, with novel preparations from fresh-pressed juice to roast beet in salt crust.
  • Mushrooms: Packed with vitamins, protein, and savory umami flavor, this “meaty” vegetable is uniquely satisfying.
  • Herbs: Delicate yet packed with flavor, herbs brighten everything from cocktails to pizza.

The What, the How, and the Why

In addition to inventive recipes you’ll be anxious to try, this course is filled with expert insights into why you’re doing what you’re doing. You’ll develop an understanding of why you need to continue frying vegetables until the oil stops bubbling and how you need to prepare fibrous food such as lemongrass, rhubarb, and asparagus to make them palatable. In fact, Chef Briwa takes the fear factor out of dealing with a great deal of what may be considered intimidating produce, including fresh artichokes, leeks, and celery root, as well as more exotic vegetables such as cactus paddles, yucca, and purslane.

From proper knife skills to how to store and cook leftovers safely, he delivers numerous tips, tricks and techniques you’ll use in the kitchen every day. Learn how to:

  • cut herbs like mint and basil without damaging the leaves;
  • chop vegetables to uniform sizes for even cooking;
  • create vinaigrettes that complement your salad greens;
  • slice a lime so it releases the most juice;
  • keep leafy greens from wilting in your refrigerator;
  • determine when pasta is done; and
  • give your everyday meals a chef’s visual panache.

Perhaps the most beneficial aspect of this course is the knowledge it arms you with when food shopping. No longer will you stand in the produce section with an item in hand, wondering what you’re supposed to be looking for and what you should avoid. Once you know what to buy and how to store it, you’ll extend the shelf life of your vegetables and waste less in the long run.

Enter the Kitchen of an Acclaimed Chef

Taught by a culinary educator who has spent three decades teaching audiences around the world, Chef Briwa empowers you experiment, offering ideas on how to translate methods and components across recipes and to create dishes around whatever vegetable you happen to find at the farmers market. Culinary novices will appreciate his detailed, methodical instruction while more experienced home cooks will find inspiration in the templates he provides.

Cooking with Vegetables broadens your concept of what vegetables are capable of and how they can fit into your life. Let it turn the vegetable skeptics in your home into vegetable believers once and for all.

Hide Full Description
24 lectures
 |  Average 35 minutes each
  • 1
    Colorful Carrots
    Hear the case for cooking and creating with vegetables, then watch as Chef Briwa prepares savory and surprising dishes starring carrots, including carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese, arugula, and garlic chips. x
  • 2
    Summer Squashes
    Learn how to select and cook summer squash in unexpected and satisfying ways, with a lesson featuring light, flavorful vegetarian recipes, including summer squash pasta studded with pecorino, almonds, tomatoes and garlic; grilled zucchini; roast zucchini lasagna with parmesan crisps; and pickled zucchini. x
  • 3
    Winter Squashes
    Sweeter and denser than summer squash, winter squash takes well to seasonings and satisfies in everything from soups to desserts. Learn how to select a squash and follow recipes for butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai; and maple custard in a pumpkin. x
  • 4
    Inflorescents: Cauliflower and Artichokes
    Delve into recipes showcasing inflorescents-vegetables that also happen to be flowers-including cauliflower, broccoli, broccolini, squash blossoms, Romanesco broccoli, and broccoli rabe. Learn how to make two vegetarian dishes, cauliflower shawarma with tahini yogurt sauce and braised artichoke and potato stew, in addition to broccoli rabe with orecchiette and sausage. x
  • 5
    Marvelous Mushrooms
    How do mushrooms differ from other vegetables? Here, Chef Briwa highlights the unique properties of mushrooms and the flavor and textural variances found in varieties from shitake to crimini. Then, watch as he creates two dishes bursting with umami: a vegetable pot pie and tamales filled with maitake, trumpet royale, and button mushrooms. x
  • 6
    Salad Greens and Lettuces
    Discover how to store, wash, dry, and revive salad greens to make satisfying dishes, including a simple butter lettuce salad; tomato, arugula, and mozzarella salad with pesto dressing; kale salad with tapenade and pecorino; hot bacon-wrapped endive salad with fingerling potatoes; parsley salad with garlic and parmesan; and bacon and egg salad. x
  • 7
    Field Greens and Cooking Greens
    Discover how tasty nutrient powerhouses like kale, chard, mustard greens, and even weeds" like dandelion and purslane can be when seasoned and cooked properly. Learn how to make the Greek dish, horta, featuring a mix of ""braising greens""; mustard green salad with prosciutto; and gnocchi with spinach and pancetta." x
  • 8
    Root Vegetables: Celery Root and Parsnips
    Turn your attention to versatile, inexpensive root vegetables with this lesson on how to select, store, and cook carrots, celery root, and parsnips. Watch as Chef Briwa prepares crudites with tapenade; parsnip chips; celery root tonkatsu with rice and napa cabbage salad; and carrot cake with a parsnip-infused icing. x
  • 9
    Alliums: Onions and Garlic
    Take the mystery out of preparing onions, leeks, garlic, and shallots with recipes including a classic onion soup topped with croutons and gruyere; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad. x
  • 10
    Fruits Masquerading as Vegetables
    Turn your attention toward fruit that we commonly think of as vegetables, such as tomatoes, cucumbers, eggplant, peppers, and summer squash. Begin with a look at heirloom tomatoes, then learn how to prepare simple dishes bursting with flavor, including Catalan toast, caprese salad with burrata, stuffed tomatoes, and tabouleh salad. x
  • 11
    Bulb Vegetables: Fennel and Celery
    Here, focus on bulb vegetables with pinzimonio, an Italian snack of thinly shaved vegetables; a twist on a classic gin gimlet featuring celery juice; a quick shaved vegetable salad that serves as a template for any vegetables you may have on hand; gigande beans; and linguine with fennel, crabmeat, and cream. x
  • 12
    Brassicas: Brussels Sprouts and Turnips
    Representing the largest family of vegetables, brassicas deliver assertive flavors along with great health benefits. In this lesson, focus on just a few with hearty, distinctive dishes, including Brussels sprouts with Thai dipping sauce; butter-braised turnips with miso and honey; and braised endive with ham in a creme fraiche sauce. x
  • 13
    Potatoes and Other Tubers
    Look at the varieties of potatoes and their optimal storage conditions, then consider how you can make America's favorite vegetable in interesting new ways. Follow along as Chef Briwa makes pickled potatoes; reupholstered potatoes; an impressive brunch dish made with eggs and smoked salmon; and chilaquiles, a classic Mexican comfort food. x
  • 14
    Stems and Stalks: Asparagus and Rhubarb
    What's the difference between green asparagus and white? Is rhubarb a vegetable or a fruit? Find out as Chef Briwa demonstrates grilled asparagus with heirloom tomatoes; white asparagus topped with browned bread crumbs and slivered lemon peel; a Korean spinach salad; and rhubarb chutney, or mostarda, with roasted pork loin. x
  • 15
    Cabbages: Red, Green, and Savoy
    What can you do with cabbage, the king of the brassica family? Plenty, as you'll see in this lesson featuring a bold Asian cole slaw with toasted cashews; larb salad, a famous southeast Asian meat dish; Savoy cabbage with prosciutto, gorgonzola, and pine nuts; and colcannon, an Irish take on mashed potatoes. x
  • 16
    Beets and Beet Greens
    Chef Briwa helps to solve the beet's image problem in this lesson that demonstrates how to properly cook and season this often-feared vegetable. Watch as he prepares Beetle Juice; roast beet in salt crust with green goddess dressing; Fatima's tiered beet salad with charmoula vinaigrette; and beet-green-stuffed tortellini. x
  • 17
    Eggplant: Italian, Chinese, and Japanese
    Tour the eggplant varieties and dishes the world has to offer, including eggplant tart with cherry tomatoes, fontina, parmesan, and pesto; aromatic Szechuan eggplant; and fried eggplant with a sweetened miso sauce. But first, learn how eggplant has evolved and what to look for when shopping. x
  • 18
    The Amazing Avocado
    Switch gears with a lesson on avocado, another fruit that we treat like a vegetable. Learn how to speed or slow ripening, then join Chef Briwa for a cooked ceviche verde with shrimp; tacos composed of thin-sliced jicama tortillas" and English-pea studded guacamole; and spring salad with green goddess dressing. " x
  • 19
    Corn: From Salads to Dessert
    What's the difference between white and yellow corn? How reliable is USDA grading? Find out in this lesson showcasing corn's versatility. Discover how to create creamy corn butter and biscuits; an esquites salad inspired by the bright, bold flavors of grilled Mexican street corn; and sweet corn ice cream with blackberry swirl. x
  • 20
    Chili Peppers
    Walk through commonly found peppers in order of heat, from the ultra-mild bell pepper to the super-spicy habanero, then delve into recipes featuring these colorful fruits." Start with a pre-Columbian salsa featuring pumpkin seeds and blackened habaneros; then make pickled stuffed jalapenos, a popular Mexican bar snack; and chilis rellenos using roasted poblanos." x
  • 21
    Peas and Pods
    Get familiar with fava beans, green beans, purple green beans, snow peas, sugar snap peas, haricots verts, okra, and English peas. Discover four easy ways to flavor beans and peas, then make a pasta-inspired dish of French-cut green beans with shitakes and pancetta in cream sauce. Finish with fava beans on crostini. x
  • 22
    Leftovers or Planned-Overs?
    Learn how to label and store leftovers the way chefs do, then discover how to transform your remaining cooked veggies into entirely new dishes. Create smashed potatoes with bravas sauce; tattooed fingerling potatoes; an egg frittata; and a red flannel hash combining potatoes, beets, parsnips, carrots, and onions. x
  • 23
    Exotic Vegetables
    Markets are filled with seemingly strange-but delicious-vegetables you may never have tasted or worked with before. Here, learn how to use some of them, including cactus paddles, purslane, yucca, fig leaves, and spaghetti squash. Then, discover when and why organic produce might be worth the additional cost. x
  • 24
    Herbs and Blossoms for an Elegant Dinner
    Conclude your exploration of vegetables by learning how to store herbs so they stay fresh longer. Then, dive into a menu that celebrates herbs, including grilled pizza with burrata, prosciutto, herb salad, and an olive soil"; a not-so-bloody Mary; salmon-stuffed squash blossoms; faro and mushroom risotto with sage and thyme; and a dessert of sabayon with stone fruits and berries." x

Lecture Titles

Clone Content from Your Professor tab

What's Included

What Does Each Format Include?

Video DVD
Instant Video Includes:
  • Download 24 video lectures to your computer or mobile app
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps
Video DVD
DVD Includes:
  • 24 lectures on 4 DVDs
  • 176-page printed course guidebook
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps
  • Closed captioning available

What Does The Course Guidebook Include?

Video DVD
Course Guidebook Details:
  • 176-page printed course guidebook
  • Recipe lists
  • Photographs
  • Ingredient lists and cooking tips

Enjoy This Course On-the-Go with Our Mobile Apps!*

  • App store App store iPhone + iPad
  • Google Play Google Play Android Devices
  • Kindle Fire Kindle Fire Kindle Fire Tablet + Firephone
*Courses can be streamed from anywhere you have an internet connection. Standard carrier data rates may apply in areas that do not have wifi connections pursuant to your carrier contract.

Your professor

Bill Briwa

About Your Professor

Bill Briwa
The Culinary Institute of America
A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world 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...
Learn More About This Professor
Also By This Professor


The Everyday Gourmet: Cooking with Vegetables is rated 4.9 out of 5 by 75.
Rated 5 out of 5 by from Makes me crave vegetables When my doctor told me to eat far less sugar and starch and lean more to plant-based meals, I pulled out this course, which I'd bought earlier, and rewatched it. It's a godsend. I've tried many of the dishes (not all yet), and they make perfectly fulfilling and tasty meals. The Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic chips is worth the whole course. Just try making the garlic chips--wow! I love these. Crunchy, tasty and good, and no starch or sugar (a little fat, of course, but not much). Forget croutons or potato chips--garlic chips now go on all my salads. The grilled summer squash in the next chapter is amazing as well. Ditto the fried parsnips and the onion soup (which I eat sans bread: I take cheese and toast it on parchment in the oven for about five minutes until golden and then put that on top of the soup). I'm getting thin eating this stuff, and it's so good! Plus Chef Briwa is engaging, personable, and knowledgable. I'm very, very glad I took the chance on this course. It has helped me immeasurably. Watching what I eat doesn't have to be a punishment.
Date published: 2018-12-27
Rated 5 out of 5 by from New Knowledge I purchased Cooking with Vegetables about a month ago and even though I attend cooking classes and demonstrations frequently, none of them have given me as much information about cooking with vegetables as this course has. Chef Briwa has demonstrated preparations from various cultures I have not been exposed to and the dishes he presents are very good. I was surprised at how much knowledge is presented in this course. Even if you cannot commit every recipe to memory, the theory of cooking a particular vegetable will make you a star in any kitchen because any recipe is a roadmap, how you get there is up to you. I am glad to have this course and I recommend it to anyone considering expanding their toolbox of cooking techniques.
Date published: 2018-11-30
Rated 5 out of 5 by from New Commitment to Veggies I watch these while I'm on the treadmill--the segments motivate me to want to exercise. Into the bargain, after watching the first session I went straight out to buy carrots and try out the recipes! Later I learned how to manage a fresh artichoke...can't wait to go through the rest of these. Bill Briwa is an outstanding lecturer.
Date published: 2018-11-07
Rated 5 out of 5 by from Extremely good lessons! I’ve gone through the lessons several times and have gained valuable information each time. Not only is the course informative, it is entertaining as well. Chef Briwa is a great instructor. His knowledge and his personality match perfectly! He knows his business, and his friendly, easy-going approach make me feel as if I know him. Thanks for such a great course!
Date published: 2018-10-05
Rated 5 out of 5 by from Best cooking course I have ever seen I have already view all the sessions and found them useful and instructive. Cooking with vegetable and making the dishes interesting is often overlooked. As a cook, I have spent most of my efforts on the proteins. Vegetables get a second place in my focus. This course added two things to my cooking skills. Learning how to make a vegetable dish the center of the meal and how to pick fresh vegetable when shopping. I hope CIA produces more course of this quality. Thanks
Date published: 2018-09-02
Rated 5 out of 5 by from Vegetables Inspired This course teaches a lot about imaginative food presentation, heat, aroma, seasonings, and other wonderful experiences in the kitchen. The interesting combining of vegetables and accompaniments, placing items vertically or horizontally on a plate, sometimes putting sauces and herbs under vegetables, ensuring an artistic array of colors, and many other inventive techniques provide a wealth of ideas for setting up attractive and nutritious meals. Among other things, I was inspired to get a spiralizer and knife sharpening stone, grow two new garden vegetables, and more than ever prepare food with a sense of adventure. Learning how to select and store vegetables and herbs, try new items, and make vegetable dishes the centerpiece of meals -- plus the great handout -- will help when planning, shopping, and designing meals. Our plates are supposed to be half vegetables, and this course greatly expands the possibilities of making that delicious.
Date published: 2018-07-26
Rated 5 out of 5 by from Easy to watch. Well done and moves quickly. I bought this a month or so ago and have truly enjoyed learning about the vegetables the chef uses. I will buy some of his other cooking programs. He makes it so easy and has great variety.
Date published: 2018-07-25
Rated 5 out of 5 by from Great course Always great presentation and lots of ideas to try out.
Date published: 2018-06-08
Rated 5 out of 5 by from Briwa's best Chef Briwa does not need another 5-star review; but I'll give him one anyway. The best of the several Briwa classes I have taken. If you are an old hand in the kitchen this course may not be of much use; but, for a relative novice I found this course excellent. I learned new things about vegetables, cooking techniques, and recipes that are not in my mother's cook books !. Briwa's presentation is great. He teaches like he is giving you a personal tutorial in your own kitchen. He does have access to a great garden and a great kitchen that you may not have; but, there are still a lot of useful and easy to do suggestions in the course.
Date published: 2018-04-26
Rated 5 out of 5 by from Making great meals in less time The cooking videos with brewa from the cooking institute of California is an excellent way to learn how to make tasteful dishes
Date published: 2018-04-20
Rated 5 out of 5 by from Great Starting Points Have not finished the full course yet but have done several of the recipes. Did the carrot Tartar & Eggplant tort, both gave me a great starting point to which I added my touches to make it better for the family.
Date published: 2018-04-11
Rated 5 out of 5 by from Fun to try! This is a great course for someone who knows their way around the kitchen but is not an expert chef. The recipes cover a range of ethnic flavors, and I've tried at least one (successfully!) from each lesson. If you use a salt substitute & low-fat dairy, most of the recipes are also pretty healthy. Enjoy!
Date published: 2018-04-02
Rated 5 out of 5 by from Love Chef Bill I bought this recently and have only watched two episodes, but we are thoroughly enjoying it. My husband sit down with Chef Bill every Sunday night. It is our end of the week treat.
Date published: 2018-02-04
Rated 5 out of 5 by from Informative Course Presented Thoughtfully I loved this course. Even though I've been avidly cooking for awhile, I have learned something new and interesting in each lesson. Chef Briwa presents his lessons very clearly and thoughtfully; he adds some glimpses of his life as they relate to the lesson which brings the lessons to life. One comes away feeling very good having listened to the lesson.
Date published: 2018-01-22
Rated 4 out of 5 by from This course is well explained but not too simple dishes to make everyday. I do learned some technicals. I was hoping to see more tech about frozen vegetables, cause when you buy frozen bege it's difficult to given them a good taste cook with. Thank you
Date published: 2018-01-22
Rated 4 out of 5 by from Good course but not for dieters Good course with lots of creative ideas for using vegetables. However, my objective in buying the course was to learn how to cook healthier food and this isn't the focus of the course. Most of the recipes involve adding high calorie foods such as cream so this isn't the course if you're looking to make tasty but low calorie vegetable dishes.
Date published: 2018-01-15
Rated 4 out of 5 by from eat your vegetables! This is my 3rd or 4th course with Chef Briwa, and as expected, this one is also a gem. It’s probably fair to say that we often take vegetables for granted. They’re the 2nd class citizens of culinary world. In Cooking with Vegetables, vegetables steal the show. The recipes aren’t difficult make or too time consuming. They’re just like any other meal, and they’re sure to add variety to lunch or dinner. Portion size is generally for six. I don’t scale down. I keep the leftovers for the next day. Most recipes also have useful tips, e.g. storing salad, comments on dried vs fresh herbs, how to slow down the ripening process, cleaning leeks, how to select an eggplant, washing lettuce, etc. This advice I found to be quite helpful. The only downside is that there are a couple of exotic recipes that I probably won’t be making any time soon because of hard-to-get ingredients (I’m talking about you blossoms and cotija cheese). Many recipes use exotic ingredients. We don't all live in California with a Whole Foods Market right next door. Easy solution: the foundation is provided--just substitute some of those ingredients or if you have to overlook what you can't get your hands on. The Guidebook is an awesome 260+ page, full color cookbook. Chef Briwa is his usual affable self. Thanks, Chef B.
Date published: 2017-12-25
Rated 5 out of 5 by from So Amazing This course is so amazing. I'll never look at vegetables the same way. Going to get some heirloom tomatoes this summer. And maybe after this my diet wont be so bland! (boiled beans, potatoes, peas you get the picture) This course is a life changer.
Date published: 2017-12-18
Rated 5 out of 5 by from The course doesn’t assume I have any cooking experience. It is detailed and provides support information that lends history to cooking techniques. Thoroughly enjoyable.
Date published: 2017-12-17
Rated 5 out of 5 by from The Lost Art of Cooking I have purchased most of this series and am very happy with The Great Courses. This is a first rate company. The courses are in depth and professionally done. They go above and beyond what you would expect fir uour purchase price. In this case, Chef Briwa of the Culinary Institute if America proves an outstanding teacher, leaving no questions unanswered. I highly recommend The Great Courses
Date published: 2017-12-17
Rated 5 out of 5 by from Most amazing course! I bought the course 3 weeks ago. So happy about it. We are experiencing a culinary revolution at home. The recipes are so sophisticated and so simple to make. The instructor is the best, I feel like I take private lessons watching the videos. As for the grocery bill the digits became much smaller.
Date published: 2017-12-09
Rated 5 out of 5 by from I learned so much from this course. I am an avid cook and love to cook vegetables. I learned so many valuable techniques for cooking vegetables. It made me look at vegetables in a new way. Absolutely excellent presenter!!
Date published: 2017-11-27
Rated 5 out of 5 by from Outstanding professional, creative and inspirig This latest addition in the Everday Gourmet series by Bill Briwa is as exciting and instructional as his first CD with its focus on healthy, creative and sustainable vegetable preparation. What a wonderful way to expand one's culinary offerings.
Date published: 2017-11-09
Rated 5 out of 5 by from Really Helpful Course in Cooking This is probably the best cooking course I have seen in cooking with vegetables. The lectures are very, very informative and interesting. I have watched them several times already and have practiced making some of the recipes.
Date published: 2017-09-05
Rated 5 out of 5 by from Clear guidelines so that you can cook anything Chef Briwa gives you very clear guidelines so that you can understand and cook any recipe you want, and really know what you are doing. Very glad I bought it.
Date published: 2017-09-04
Rated 4 out of 5 by from The every Day Gourmet: Cooking With Vegetables OK for a basic session on vegetable cooking- spices were the thing I wanted and they were there
Date published: 2017-08-05
Rated 5 out of 5 by from First-Rate, if you plan to open restaurant Bill is a fine teacher, very well-organized and with a very engaging personality. And he has an amazingly well-equipped and stocked kitchen. However, the recipes shown are wildly unrealistic for the cook with a day job in terms of number of ingredients, exoticism of ingredients and numbers of steps. Relatively few of his recipes are for the working Mom with 45 minutes to put something on the table from what the local Piggly-Wiggly has to offer. What I mostly learned from Bill was cooking skills that were observable but not actually taught, like which knife to use when and how to use it.
Date published: 2017-07-28
Rated 5 out of 5 by from Inspiration to eat more veg I reviewed this title with a trial to great courses plus, but I had to have this. I am inspired with each episode to try new vegetable dishes.
Date published: 2017-07-24
Rated 5 out of 5 by from The vegetable paradigm. Chef Briwa is very knowledgeable, entertaining, and engaging. Unlike some of the hyper TV chefs, his style is pretty laid back and easy going. It's also nice to see each dish during every stage of preparation. This is something you can't get from a cookbook, which only shows the finished product. I learned more about vegetables than I could have imagined, but more than anything this course taught me to think about what flavors pair well together. For example, lemon zest is finding its way into my dishes and it brings an exciting new taste with it. He also introduced me to capers, and for that I am eternally grateful. So far, I've only prepared the tapenade dip for a 4th of July party and the other guests could not stay out of it. Based on that success I'm eager to try some of the other dishes. I would recommend this course to anyone wishing to experiment with vegetables, and liked the instructor enough that I will be purchasing more of his lectures in the future.
Date published: 2017-07-12
Rated 5 out of 5 by from Very comprehensive, and each lesson left me hungry for vegetables.
Date published: 2017-06-16
  • y_2019, m_10, d_15, h_17
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.13
  • cp_2, bvpage2n
  • co_hasreviews, tv_3, tr_72
  • loc_en_US, sid_9275, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_teachco
  • bvseo_sdk, p_sdk, 3.2.0
  • CLOUD, getContent, 77.44ms

Questions & Answers

Customers Who Bought This Course Also Bought