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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.

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.
Imagen Presentación 1

Course curriculum

What you'll learn

The 6 fundamental cooking techniques for quick, refined and efficient recipes

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
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Nice
Michal

Nice course. Reminds about keeping it simple

like it
Rawan Khudari

good and simple course

excelente
Gabriel Morais Pereira

muito bom

como picar los pueros
Angélica Gutiérrez Ruiz

me gusto mucho

Sugio's cuisine works with accessible, everyday products, but always with passion and inventiveness.

About Scoolinary

What are you waiting for?

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1 h 10 min of HD video
  • 6 recipes
  • 9 lessons
  • Recipe book
  • 7 Quizzes
  • Certificate
  • Español, English, Français (VO)
  • English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
Difficulty
  • Easy

Ratings and Reviews

4.2
Avg. Rating
144 Ratings
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What's your experience? We'd love to know!
Angélica Gutiérrez Ruiz
Posted 14 hours ago
como picar los pueros

me gusto mucho

×
Preview Image
Michal
Posted 1 month ago
Nice

Nice course. Reminds about keeping it simple

×
Preview Image
Gabriel Morais Pereira
Posted 1 month ago
excelente

muito bom

×
Preview Image
Rawan Khudari
Posted 1 month ago
like it

good and simple course

×
Preview Image
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