The Culinary Institute of America and the National Peanut Board
invite you to discover the peanut in all of its amazing versatility:

In this free course you will learn about:

• Its classification in the plant world. Is it a nut or not a nut?
• The multi-cultural faces of peanut sauce
• Beginnings of the peanut in Latin America
• Traditional recipes and techniques of Peru and Mexico
• How the peanut took root in Asia
• The use of traditional ethnic equipment, such as the Clay Funnel Steamer
• Traditional recipes and techniques of China, Vietnam, Thailand and India
• How the peanut took root in Africa
• The peanut in North America
• New Recipes for Peanuts in upscale, contemporary cuisine
• Pairing peanuts with wine, with some helpful guidelines
• Using peanuts in bold, vegetarian entrees
• Bringing global flavors to peanut snacks
• Pumping energy into kids menus with peanuts and peanut butter
• Peanut butter in the adult world
• Peanut varieties
• Resources and links to ethnic ingredients, reading materials and information