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The Ultimate Guide to Vegetarian Cooking

LAYERING TEXTURE

Lesson 5 of 38

Course Curriculum

Layering texture

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Anna Jones

Chef, writer and acclaimed author.

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Course Curriculum

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Access this course for USD$64.73

How is vegetarian cooking different?

How is vegetarian cooking different?

Instinctive nutrition

Instinctive nutrition

Essential kitchen kit

Essential kitchen kit

Basic skills - part 1: organisation

Basic skills - part 1: organisation

Basic skills - part 2: knife skills

Basic skills - part 2: knife skills

Basic skills - part 3: dressings and flatbreads

Basic skills - part 3: dressings and flatbreads

Basic skills - part 4: seasonings, sauces and techniques

Basic skills - part 4: seasonings, sauces and techniques

Layering flavour - part 1

Layering flavour - part 1

Layering flavour - part 2

Layering flavour - part 2

Peanut and sweet potato massaman curry - part 1

Peanut and sweet potato massaman curry - part 1

Peanut and sweet potato massaman curry - part 2

Peanut and sweet potato massaman curry - part 2

Layering texture

Layering texture

Roast squash, mascarpone and crispy sage galette - part 1

Roast squash, mascarpone and crispy sage galette - part 1

Roast squash, mascarpone and crispy sage galette - part 2

Roast squash, mascarpone and crispy sage galette - part 2

Quick cucumber and tofu noodles with cashews, grapefruit nam jim and herbs

Quick cucumber and tofu noodles with cashews, grapefruit nam jim and herbs

Carrot, turmeric and ginger cake - part 1

Carrot, turmeric and ginger cake - part 1

Carrot, turmeric and ginger cake - part two

Carrot, turmeric and ginger cake - part two

How to be a flexible cook - part 1

How to be a flexible cook - part 1

How to be a flexible cook - part 2

How to be a flexible cook - part 2

How to be a flexible cook - part 3

How to be a flexible cook - part 3

Flexible recipe roadmap - a traybake

Flexible recipe roadmap - a traybake

Flavour boosters

Flavour boosters

Batch cooking - part 1: chickpeas

Batch cooking - part 1: chickpeas

Batch cooking - part 2: lemon, maple and sea salt granola

Batch cooking - part 2: lemon, maple and sea salt granola

A cook is only as good as their ingredients - part 1

A cook is only as good as their ingredients - part 1

A cook is only as good as their ingredients - part 2

A cook is only as good as their ingredients - part 2

Store cupboard essentials - part 1

Store cupboard essentials - part 1

Store cupboard essentials - part 2

Store cupboard essentials - part 2

How to waste less

How to waste less

Anna's no-waste veg stock

Anna's no-waste veg stock

Anna’s no-waste ribollita - part 1

Anna’s no-waste ribollita - part 1

Anna’s no-waste ribollita - part 2

Anna’s no-waste ribollita - part 2

Plating and styling

Plating and styling

Layering texture

Texture is a key part of Anna’s food, so in this lesson she breaks down her approach and explains how texture interacts with flavour to really elevate your cooking.

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