Vegetables: Martha Stewart's Cooking School, Lesson 4

Vegetables: Martha Stewart's Cooking School, Lesson 4

Martha Stewartâ€™s Cooking School Now a PBS Series

Lesson 4 is a culinary master class in the techniques essential to cooking vegetables, with 8 video demonstrations to guide you on prepping and cooking artichokes, pureeing vegetables, making vinaigrette, and more, along with more than 40 recipes and dozens of color step-by-step photographs.

Integrating vegetables into your meals isnâ€™t just about establishing a healthy dietâ€”the range of flavors and textures that vegetables offer cooks is nearly infinite. Learn how to cook them properly to bring out their brightest colors and best flavors.
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In this lesson, youâ€™ll find a guide on buying, storing, and preparing vegetables and more than a dozen versatile cooking methods, such as steaming, wilting, blanching, simmering, roasting, stir-frying, sautÃ©ing, frying, braising, and grilling. Video demonstrations by food editor Sarah Carey will guide you every step of the way through simple and more challenging techniques. Then, build on your skills with more than 40 recipes and variations for dishes like Steamed Artichokes with Tarragon Butter, Roasted Autumn Harvest Salad, Herbed Rosti with Wild Mushrooms, and Spicy Stir-Fried Vegetables.
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Lesson 4 includes the Basics, where youâ€™ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprÃªme citrus, and more.

Country	USA
Author	Martha Stewart
Binding	Kindle Edition with Audio/Video
EISBN	9780307953537
Format	Kindle eBook
Label	Clarkson Potter
Manufacturer	Clarkson Potter
NumberOfPages	512
PublicationDate	2011-12-20
Publisher	Clarkson Potter
ReleaseDate	2011-12-20
Studio	Clarkson Potter

Vegetables: Martha Stewart's Cooking School, Lesson 4

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