Our techniques in these cooking methods highlight the amazing versatility of vegetables and sea vegetables.
When we understand how vegetables grow, we are able to select the right amount of cooking liquid; which intern informs how long the food can be in the fire.
Charts organize the thought process, providing information on the best practices for selecting and storing vegetables, treating vegetables for optimum results (when to cut, and when to keep whole), and even what to keep on hand for those days when going to the store is not an option.
To me, vegetables are angels. If I had the choice of eating a beautiful carrot, a juicy beet or a brilliant pea instead of eating dirt and rocks, it would appear that earth had turned into a delicious angel. I notice that when using a variety of vegetables, which have been transmuted by the power of healthy soil, dishes are very simple and satisfying.
We explore this brilliant food group just as explorers give attention to their surroundings. Some vegetables have a “gang consciousness.” They are wild, tough, domineering and complex; these gangs often rely on the friendship of others. Then there is the “soloist.” The star of the dish. Our guidelines prevent chaos in complex combinations and when faced with the potential of infinite possibilities.
Highlights
Designing vegetable dishes
Vegetable families defined by how they grow
The best use of oil
Cooking methods taught to clarify confusion in any culinary terminology
Teriyaki Baking
Pressure Cooking Slow-Cooking
Pressure Steaming Stir-frying
Steeping Tempura
Braising Pickles
Refrying Pressing
Roasting Dehydrating
Blending Marinating
