Bibliograph

The everyday gourmet

Type

Label

The everyday gourmet

Language

eng

Characteristic

videorecording

Main title

The everyday gourmet

Oclc number

965329881

Runtime

http://bibfra.me/vocab/marc/unknown

Series statement

The great courses. Better livingThe great courses. Food & wine

Summary

It's no secret that most people would benefit from adding more vegetables to their diet. This course aims to help you appreciate how many versatile vegetables are available to you and teach you how best to prepare them easily and deliciously. The 24 lessons in this course feature the bounty of vegetables that grow seasonally and year-round and can be used in every type of dish -- snacks, appetizers, soups, salads, entrees and even desserts

Table Of Contents

Disc 1. Colorful carrots -- Summer squashes -- Winter squashes -- Inflorescents: cauliflower and artichokes -- Marvelous mushrooms -- Salad greens and lettuces -- Disc 2. Field greens and cooking greens -- Root vegetables: celery root and parsnips -- Alliums: onions and garlic -- Fruits masquerading as vegetables -- Bulb vegetables: fennel and celery -- Brassicas: brussels sprouts and turnips -- Disc 3. Potatoes and other tubers -- Stems and stalks: asparagus and rhubarb -- Cabbages: red, green and savoy -- Beets and beet greens -- Eggplant: Italian, Chinese, and Japanese -- The amazing avocado -- Disc 4. Corn: from salads to dessert -- Chili peppers -- Peas and pods -- Leftovers or planned-overs? -- Exotic vegetables -- Herbs and blossoms for an elegant dinner

Target audience

adult

Technique

live action

resource.variantTitle

Cooking with vegetables

Classification