Class
The Everyday Gourmet: Rediscovering the Lost Art of Cooking
$49.99
This product is currently out of stock and unavailable.
At a Glance:
- In-depth Instruction; over 851 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Item:
W01538E
Description
Join a popular chef-instructor from the Culinary Institute of America, Bill Briwa, and learn basic concepts, methods and techniques that will elevate your meals and how you make them. Get started with the perfect kitchen setup before exploring the ins and outs of sautéing. Then, uncover the secrets of combination cooking, and learn how to make savory stocks and broths. Moving on, find out how easy it is to make pasta from scratch, and improve your strategies for buying and cooking pork chops, beef and seafood. Up next, see how to cook beans and grains with ease and create vegetarian meals from eggplant, cauliflower, beets and more. Finally, because no meal is complete without dessert, learn how to make bachelor's jam for unforgettable variations on parfaits and summer puddings! Get this on-demand class and learn insider tips, tricks and secrets that will take any dish from good to great.
Class Sessions
Cooking: Ingredients, Technique & Flavor
26:37
Take a fascinating look at the science of taste and how it acts as the gateway to better understanding and enjoyment of the food you eat. Through fun taste experiments involving melon, radicchio and a few simple seasonings, you'll come to see just how intricate and subtle your taste buds are.
Your Most Essential Tool: Knives
36:33
What do you need to have in the perfect kitchen to make cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa reveals which knives you should always have on hand, how to find the right cutting board, how to chop and dice vegetables and herbs and how to use your newfound skills to make delicious meals.
More Essential Tools: From Pots to Shears
33:53
Continue learning about how to create the perfect kitchen setup. First, see how to make sense of a range of different pots and pans. Then, find out the importance of hand tools such as whips, tongs, spatulas, box graters and meat thermometers. Finally, put these tools to work as you go step-by-step through a recipe for vegetable ratatouille.
Sauté: Dry-Heat Cooking With Fat
39:28
Strengthen your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sautéed foods. And explore the ins and outs of sautéing, as you learn how to make a delicious (and simple) dish: Chicken Marsala.
Roasting: Dry-Heat Cooking Without Fat
31:54
Discover keys to success when roasting, and learn how to make the perfect roast chicken and potatoes. You'll also get tips on how to determine doneness, how to make gravy and how to carve your bird.
Frying: Dry-Heat Cooking With Fat
33:02
Find out everything you need to know to fry food like a pro, as Chef Briwa fries up a veal cutlet, fish and chips, and parsnips. Learn which oils are best for pan frying and deep frying, and master essential safety precautions. Plus, discover the tricks for identifying when your food is done.
From Poach to Steam: Moist-Heat Cooking
34:27
Learn a popular method of moist heat cooking: poaching. See how deep poaching works to gently cook a piece of salmon. Then, compare that cooking method with shallow poaching a piece of monkfish and using the leftover liquid as the basis for an accompanying sauce. Finally, see how to boil and steam vegetables such as green beans and broccoli.
Braising & Stewing: Combination Cooking
36:32
Try your hand at combination cooking, which combines two different techniques: braising and stewing. Using the example of a delicious pot roast and a springtime lamb stew, you'll uncover the secrets of these cooking techniques and vastly expand your kitchen skills.
Grilling & Broiling: Dry-Heat Cooking Without Fat
41:19
Learn everything you need to know about marinating and seasoning meats. See how to set the right grill temperature and get perfect grill marks. Plus, master the tricks for knowing when your meat or fish is done, as you grill and broil with recipes for grilled steak, lamb chops, fish, vegetables and even fruit.
Stocks & Broths: The Foundation
33:48
Stocks and broths are some of the most basic preparations you'll find in kitchens. What's more: They're easy to make, easy to store and extremely versatile. Follow along as Chef Briwa makes several stocks and broths using different ingredients and methods of preparation to give them outstanding flavors.
The Stir-Fry Dance: Dry-Heat Cooking With Fat
33:43
Get an authoritative look at stir-frying. First, make a Vietnamese dish of noodles and stir-fried vegetables. Then, test your skills with a more complex Chinese stir-fry that will also make you more comfortable with handling and cooking tofu.
Herbs & Spices: Flavor on Demand
36:01
Delve into the subtle complexities of herbs and spices. Sample different salts and peppers (including sel gris, kosher salt and white pepper); learn the difference between spices and herbs; and find out how to blend them with oils, cheeses and meats. Plus, watch how to make an herb chutney, a roasted tomato and a saffron vinaigrette and spice rub.
Sauces: From Beurre Blanc to Béchamel
35:49
Think fancy sauces are difficult? Think again. Get comfortable with sauces from around the world, from béchamel to a more contemporary French butter sauce and a Spanish tomato-based sauce. Finally, take a closer look at a couple of sweet and spicy Asian sauces.
Grains & Legumes: Cooking for Great Flavor
40:26
Learn all about cooking the culinary staples of beans and grains, including a quick-soak method for beans and a simple trick for testing the tenderness of cooked beans. Plus, find out how long you should cook different types of rice and what to pay attention to when making a risotto.
Salads From the Cold Kitchen
37:31
Simplicity and freshness are two hallmarks of great cooking, so bring the family together with salads! Chef Briwa shows you how to keep lettuce crisp; how to make a simple and quick salad dressing; and how to build a salad with different ingredients such as nuts, cheese, herbs, vegetables and much more.
Eggs: From the Classic to the Contemporary
36:53
Find out everything you ever wanted to know about cooking with eggs, perfect for breakfast, lunch and dinner. Master hard-boiled eggs, deviled eggs, eggs Benedict (complete with hollandaise sauce), scrambled eggs, omelets and more.
Soups From Around the World
30:53
A good bowl of soup can warm you in cold weather, cool you in hot weather, fill up an empty stomach and offer ready nutrition for a weak appetite. Discover several recipes for fantastic soups from around the world, including a chicken soup from Thailand, gazpacho, French onion soup, and ribollita, a "recooked" soup from Tuscany.
From Fettuccine to Orecchiette: Fresh & Dry Pastas
40:02
Chef Briwa shows you just how easy it is to make your own pasta. After learning a recipe for cooking homemade fettuccine, see how to transform your pasta into a delectable dish: pasta carbonara.
Meat: From Spatchcocked Chicken to Brined Pork Chops
38:17
Improve your strategies for buying and cooking various kinds of meat. Learn the merits of roasting a chicken flat and find out why you should take time to brine your pork chops. Plus, see why prime rib is the most expensive cut of beef, and discover how much fat and lean beef should go into a really good hamburger.
Seafood: From Market to Plate
39:23
Learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your confidence with handling seafood by following recipes for ceviche, a roasted whole fish with fennel and Prince Edward Island mussels in a creamy broth.
Vegetables in Glorious Variety
34:23
Vegetables, which change with any season and come in a fascinating rainbow of colors, are what really keep cuisine (and cooking) interesting. Here, learn strategies for cooking and creating meals out of all sorts of vegetables, including eggplant, cauliflower, green beans, beets and carrots.
A Few Great Desserts for Grown-Ups
26:28
Take a more adult approach to dessert, and learn how to make bachelor's jam (a fruit jam blended with spirits). Plus, see how to use it for unforgettable variations on parfaits and summer puddings. Then, focus on the myriad ways to build a delicious cheese plate.
Thirst: The New Frontier of Flavor
33:46
Discover that wine shouldn't just be something you drink with dinner, but an integral part of a compelling dining experience. Chef Briwa demonstrates important points using a medley of wines and foods, reveals the six simple steps for wine and food pairing and debunks several myths about this process.
Crafting a Meal, Engaging the Senses
39:26
Bring together everything you've learned about cooking from the previous lessons to create an entire meal -- starter (Spanish tortilla), main course (gnocchi with tomato salad) and dessert (pineapple turnovers) -- from start to finish. Enjoy the process of cooking like never before as you use your new skills.
Your Instructor
Bill Briwa
A popular chef-instructor at The Culinary Institute of America, Bill Briwa has worked in the hospitality business for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena (California) Farmers' Market. A talented presenter and judge at numerous professional conferences, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show, Bill has also had his writing featured in Fine Cooking, Mise en Place and Practical Winery & Vineyard Journal.
Bonus Material
Rediscovering the Lost Art of Cooking - Course Guidebook
Metric Conversion Guide: Cooking
Bonus Materials available for download after purchase.
