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
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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.
About Scoolinary
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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.
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Nice
Nice course. Reminds about keeping it simple