Basic Cooking with Vegetables
Poetic recipes that highlight vegetables while rediscovering fascinating tastes as a result of six cooking techniques that are taught and recounted: boiling, braising, steaming, marinating, frying, and confit.
Creator of Niwa (Paris)
Vegetable-based dishes, for everyday use
Sugio Yamaguchi’s cuisine works with accessible everyday products, but always with passion and inventiveness.
In this online course, he explains and relates 6 essential cooking methods to transform your vegetables.
At the end of this course you will be able to:
- Simmer, fry, parboil, marinate, boil, and confit.
- Build a balanced, harmonious, and plant-based cuisine.
- Explore vegetables in their full range of flavors.
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Course Syllabus
Course Content
Chapter 2 - Introduction
Chapter 3 - Rhubarb and Spice Jam
Chapter 4 - Grated vegetables and marinated tomatoes
Chapter 5 - Stewed tender leeks
Chapter 6 - Gaspatouille with vegetable leftovers
Chapter 7 - Hot pan-fried cucumbers
Chapter 8 - French fries chips
Before you go
The 6 fundamental cooking techniques for quick, refined and efficient recipes
What you'll learn
Sugio Yamaguchi will give you his tips for keeping your herbs fresh and making the most of the aromatic flavors with the possibility of decorating dishes.
He shares a very simple and quick method for making rhubarb, strawberry, tomato, eggplant or even bell pepper jam: whatever is in season!
He also teaches the marinade technique, for serving vegetables as a starter or main dish.
Learn how to master frying to perfection, without a thermometer, to make classic potato chips as an appetizer: melting, crunchy, simply spectacular.
For stewed leeks, Sugio Yamaguchi returns to a cooking classic and explains all the secrets of steaming for firm, tender leeks with vinaigrette.
Who is it for??
This course is designed for everyone to enjoy a delicious meal based on fresh, natural, plant-based foods.
In this course, you will find vegetarian, vegan, gluten-free, lactose-free, zero waste, raw, and low glycemic index recipes.
Necessary Materials
- Airtight glass jars
- Cast iron pan
- Mandoline (optional)
- Pans
- Simmer or skimmer
- Colander
Course recipes
In this course you will learn
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Meet your Instructor
Creator of Niwa (Paris)
Sugio's cuisine works with accessible, everyday products, but always with passion and inventiveness.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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Nice
Nice course. Reminds about keeping it simple