Online Class

The Everyday Gourmet: Making Great Meals in Less Time

by The Great Courses
$17.87$94.99

Discover stress-free strategies for exciting meals that only taste like they took hours to create!

Skill Level

Beginner

What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

In this class, Chef Bill Briwa will show you how to create gourmet meals without spending hours in the kitchen. You'll start by learning how to think like a chef for better, faster results. Then, whip up a quick, well-rounded breakfast, including muffins, whole-grain cereal and Chinese fried rice. Want to create gourmet meals without a special trip to the store? Chef Briwa demonstrates how to turn pantry staples such as canned beans and leftover bread into a hearty frittata and minestrone. Next, you'll put your own spin on a basic chowder recipe with chorizo, fish and corn. Bill will share tips on taking simple ingredients, such as cheese, grapes and tomatoes, and transforming them into fuss-free dishes. And, you'll learn how to break down a dinner party menu into manageable tasks that come together with ease.

Lesson Breakdown

1. Into the Mind of a Chef
36:08
Learn to think like a chef for stress-free, restaurant-quality meals! Make braised osso buco that almost cooks itself, risotto that requires only 20 minutes of attention and more.
2. Launching the Day
29:42
3. One Fresh Thing
32:38
4. Evolution of a Quick Dish
31:41
5. What Makes a Meal?
34:11
6. A Chef Entertains
33:30

Recommended with this class

  • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk

Taught by

Bill Briwa
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.

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