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Great courses (Streaming video)

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Turn your attention to versatile, inexpensive root vegetables with this lesson on how to select, store, and cook carrots, celery root, and parsnips. Watch as Chef Briwa prepares crudités with tapenade; parsnip chips; celery root tonkatsu with rice and napa cabbage salad; and carrot cake with a parsnip-infused icing

Film

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Robert Sapolsky Ph.D., Professor at Stanford University, Featuring Professor at Rockefeller University

Originally produced by The Great Courses in 2016

Mode of access: World Wide Web

In English