The Everyday Gourmet: Cooking with Vegetables

Rated 5 out of 5 by from Great pictures and ideas This series has introduced me to inform on spices and herbs that I never knew
Date published: 2020-05-26
Rated 5 out of 5 by from New Ideas in Vegetables We have just finished Lesson 8, and, although my wife is truly a gourmet chef, she found many new ideas. I also increased my knowledge. Well worth what we paid!!
Date published: 2020-05-26
Rated 2 out of 5 by from Not for the week night meals I found the recipes too complicated for week night dinners and many of the ingredients hard or impossible to find. I copied a few recipes from the book and forwarded all to a friend who has more time and cooking skills than I do.
Date published: 2020-05-22
Rated 5 out of 5 by from Best Vegetable Video I bought this video as a new Vegan, even though some of the recipes used cream I still loved it. I got so many idea's for my meals and Chef Briwa was EXCELLENT. I was however saddened of his untimely passing and will continue to watch his Great Courses Video's to have a better understanding of cooking.
Date published: 2020-05-15
Rated 5 out of 5 by from Great new ways with vegetables Loved the endive recipe, but so far that is all I have tried. They all look great and I can’t wait to try more. Love the way Bill Briwa teaches.
Date published: 2020-05-08
Rated 5 out of 5 by from Really, so many beautiful veggies! We really like to eat. Luckily we also enjoy the preparation of food. Chef Bill Briwa does a wonderful job of teaching what he, obviously, thoroughly knows. We previously did his Everyday Gourmet: Discovering the Lost Art of Cooking course and learned so much that we knew he would be wonderful with veggies. He is.
Date published: 2020-04-24
Rated 5 out of 5 by from Great creative ideas I've watched just on disc worth of lesson, but, as ALWAYS, Chef Briwa is excellent. The recipes are interesting. His tips are always good and he does add a little cooking help in the process. I haven't tried the recipes because they are too much for one person, but I'd like to give a few a go at some point.
Date published: 2020-04-21
Rated 5 out of 5 by from Chef Briwa has a great way of making it simple. I have several of these courses and love them all. They even come with a recipe book.
Date published: 2020-02-19
Rated 5 out of 5 by from Great info on vegetables This is my third course purchased from the Culinary Institute series. This is just as great and informative as my other two purchases. The accompanying book adds to its value. I am very happy with this purchase.
Date published: 2020-02-15
Rated 5 out of 5 by from Great set I loved this course. I put off ordering it because I am not much of a fan of vegetables but I have an new appreciation for them now. The recipes are very doable and having a video presentation to follow makes it easy to get similar results.
Date published: 2020-01-18
Rated 5 out of 5 by from Great information Although I've just begun to watch these videos, Chef Briwa always does a great job of explaining what he is doing and why. He also shares a bit of history/information about the ingredient. I look forward to seeing the rest of the videos and learning about some new vegetables along the way. I'm always interested in new techniques and presentation which he does well. Good photography as well.
Date published: 2020-01-13
Rated 5 out of 5 by from Very interesting I have been a wife and mother for over 50 yrs. and thought I knew it all about cooking vegetables, but I guess not. Bill is very entertaining and his knowledge has inspired me to do more vegetable dishes. It goes to show you never know it all, and there is always room for more improvement. I just wish I had bought this course when I was younger, but am still glad I have it now, I will definitely be cooking more great vegetables for family gatherings.
Date published: 2019-12-26
Rated 5 out of 5 by from I bought this course about a month ago and have been enjoying each of the lessons as they've come. My husband even comes out and watches them with me. As a friend of mine would say, it's an A+.
Date published: 2019-06-26
Rated 5 out of 5 by from Just started, but very pleased. I have just started the course, but am enjoying learning unexpected techniques and flavor pairings from the first few chapters. Vegetables have always been an after thought when cooking before this. Now they will take center stage.
Date published: 2019-06-19
Rated 2 out of 5 by from Not my taste in recipes I purchased this with the idea I would find different ways to cook the same vegetables using what the ordinary household would probably have on hand.....after all this is the Everyday Gourmet. I understand the chefs locale has something to do with the dishes he prepares but not all of us are from California. Most of his recipes were Mexican or Asian preparations and being a midwest meat and potatoes guy I didn't find a lot of the ingredients readily available in my refrigerator or pantry nor did the spicy dishes appeal to me in general. I don't believe there was one recipe where I wouldn't have had to drive to the grocery store to get the necessary ingredients to season it with. I'm sure I wouldn't have been able to find the edible flowers and blossoms some of the recipes called for. Had this course been from the "Exotic Gourmet" I would have expected to find recipes I would have to procure special items in order to make. I expect the "Everyday Gourmet" to be using things that one would already find on hand instead of having to purchase special for the dish. If you're looking to try offbeat recipes then this is for you but if you're looking for a way to prepare something in a different way with what you have on hand you'll be disappointed.
Date published: 2019-05-27
Rated 5 out of 5 by from Excellent Guidance I am still working my way through "Discovering the lost art of cooking" and have only watched a couple of the lessons in "Cooking with vegetables". Both are excellent and Bill Briwa is a fantastic teacher. I'll watch a lesson, or part, and then go try it. I am gaining confidence daily and having more fun.
Date published: 2019-04-24
Rated 5 out of 5 by from The Everyday Gourmet:Cooking With Vegetables Loved this video. Chef Briwa did a wonderful job demonstrating his cooking techniques, including new or innovative ideas for serving vegetables. I am a very experienced cook but I learned a lot from the video.
Date published: 2019-04-13
Rated 5 out of 5 by from Liked Bill Briwa enough to buy this course. I enjoyed the course; I thought Bill Briwa did "cooking for the rest of us". I'm sad to hear he has died. I'm not a huge vegetable person but felt I should cook more of them for the family and considering my obvious lack of interest in veggies I'll do better now.
Date published: 2019-02-28
Rated 5 out of 5 by from Loved this course. I’ve done a lot of Great Courses and this was one of the best. The chef was one of the top one or two have experienced. Just ordered another course by the same chef.
Date published: 2019-01-26
Rated 5 out of 5 by from Delicious recipes, outstanding presentation! I initially rented this course from the library and it was so excellent that I purchased it. Chef Briwa has selected recipes with ingredients that are easy to find but combined in a way to give a new twist and a delicious result. He is thorough in his presentation. I love to cook and thoroughly enjoy each lesson. The added plus is two family members who did not like veggies enjoy his recipes.
Date published: 2019-01-12
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
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The Everyday Gourmet: Cooking with Vegetables
Course Trailer
Colorful Carrots
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....

36 min
Summer Squashes
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....

33 min
Winter Squashes
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....

37 min
Inflorescents: Cauliflower and Artichokes
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....

34 min
Marvelous Mushrooms
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....

39 min
Salad Greens and Lettuces
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....

34 min
Field Greens and Cooking Greens
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....

37 min
Root Vegetables: Celery Root and Parsnips
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....

37 min
Alliums: Onions and Garlic
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 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
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.


The Culinary Institute of America


The Culinary Institute of America

About Bill Briwa

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 of the St. Helena Farmers' Market. Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, 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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