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The Everyday Gourmet: Cooking with Vegetables

Make everyone part of the clean-plate club when it comes to broccoli, spinach, and other meals where vegetables are the star ingredient.
859
The Everyday Gourmet: Cooking with Vegetables is rated 4.8 out of 5 by 111.
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Rated 5 out of 5 by from Great chef I love this class! I am now inspired to go more plant-based.
Date published: 2021-09-15
Rated 3 out of 5 by from Informative but not healthy The chef is very creative and provides a broad range of vegetables. However, he cooks with way to much, sugar and other unhealthy ingredients to be healthy. Also, from what I can tell there is no documented recipes other than writing fast during the video. He did introduce vegetables we never heard of and we learned new ways to prepare some vegetables but, in total, it is not up to expectations.
Date published: 2021-09-12
Rated 5 out of 5 by from Great courses I have taken four of your classes on various cooking techniques with chef Billl Briwa of the culinary institute of America great instructor
Date published: 2021-08-30
Rated 5 out of 5 by from Fun cuisine courseware! Luv Chef Briwa! Chef Briwa is amazing in his presentation of the many different vegetables and teaching specifics of each including a variety of prep techniques. Wow! I feel as if I am at the cutting board with him with his narrative. It is fun! Loved every episode!
Date published: 2021-08-24
Rated 5 out of 5 by from So close to perfect We really enjoy the fact that the vegetable families are in separate episodes/lessons. We can choose which one we want to study in whatever order we wish. The instructor is very good and easy to watch and to understand. Sometimes, we wish he would add an explanation before doing something, but most of the time he is easily followable. The only thing we would change is to have some shorter recipes. This would better show us the variety of ways to fix the subject vegetable.
Date published: 2021-08-15
Rated 5 out of 5 by from Very charismatic He uses some things that would not be readily available locally but all and all very good information and presentation.
Date published: 2021-08-10
Rated 5 out of 5 by from Excellent Briwa is an excellent chef, but more importantly is a fantastic teacher. He is personable, a fountain of knowledge, and source of a multitude of clever tips and explanations of cooking techniques that you will not find anywhere else. Listening to him is like sitting in front of a friend who is talking directly to you. I have purchased all his cooking DVDs and am completely satisfied with all them, including this one.
Date published: 2021-08-06
Rated 5 out of 5 by from He makes it seem so easy! I had watched the first 10 or so episodes through my library and liked it so much that I bought the class. The accompanying guidebook has all the recipes. Bill Briwa is fun to watch, very clear and thorough, and he makes it all seem very possible.
Date published: 2021-08-02
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Overview

Let an acclaimed chef from The Culinary Institute of America show you how to transform vegetables into spectacular meals.

About

Bill Briwa
Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

INSTITUTION

The Culinary Institute of America

Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena Farmers’ Market. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking.

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The Everyday Gourmet: Cooking with Vegetables

Trailer

Colorful Carrots

01: 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....

36 min
Summer Squashes

02: 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....

33 min
Winter Squashes

03: 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....

37 min
Inflorescents: Cauliflower and Artichokes

04: 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....

34 min
Marvelous Mushrooms

05: 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....

39 min
Salad Greens and Lettuces

06: 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....

34 min
Field Greens and Cooking Greens

07: 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....

37 min
Root Vegetables: Celery Root and Parsnips

08: 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....

37 min
Alliums: Onions and Garlic

09: 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 gruyère; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad....

35 min
Fruits Masquerading as Vegetables

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....

31 min
Bulb Vegetables: Fennel and Celery

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....

37 min
Brassicas: Brussels Sprouts and Turnips

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 crème fraîche sauce....

33 min
Potatoes and Other Tubers

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....

35 min
Stems and Stalks: Asparagus and Rhubarb

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....

35 min
Cabbages: Red, Green, and Savoy

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....

35 min
Beets and Beet Greens

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....

34 min
Eggplant: Italian, Chinese, and Japanese

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....

35 min
The Amazing Avocado

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....

39 min
Corn: From Salads to Dessert

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....

32 min
Chili Peppers

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 jalapeños, a popular Mexican bar snack; and chilis rellenos using roasted poblanos....

35 min
Peas and Pods

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....

34 min
Leftovers or Planned-Overs?

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....

34 min
Exotic Vegetables

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....

36 min
Herbs and Blossoms for an Elegant Dinner

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....

38 min