The recent explosion of interest in the healthful Mediterranean diet has made this a vital area of professional development for cooks and chefs. Few diners can resist Thai braised spicy eggplant, Japanese sweet potato tempura, or a perfectly steamed bowl of basmati rice with a red lentil dal. Expand your knowledge of vegetarian cooking with this course on Asian vegetarian cooking. From India to China and from Japan to Southeast Asia, Eastern culinary traditions have an abundance of appealing flavors to delight your customers-whether they are vegetarian, looking for the occasional vegetarian meal, or just love Asian food. If you have completed our Soups, Stocks, Sauces, and Salsas course, or have a good working knowledge of classic European sauces, you will benefit from the advanced learning in this class-and so will your customers.
Good cooking begins with good ingredients.
This course explores how these four protein categories can play a key role in creating and maintaining healthy profit margins, especially when paired with a thorough understanding of appropriate technique and contemporary directions in flavor development. The savory tastes of smoked duck breast with sliced and pickled onions wrapped around a bit of arugula suggest the appeal of the foods in this invaluable workshop. In this two-part series, you will learn unique ways to update this timeless classic. The Production of Foie Gras teaches the methods of grading, handling, and storing foie. In Preparing Foie Gras, you will learn the required food handling and preparation methods along with saut ing, grilling, baking, braising and poaching techniques.