Online Class

The Everyday Gourmet: The Joy of Mediterranean Cooking

by The Great Courses
$53.99$199.99

Discover the delicious benefits of eating a Mediterranean diet, from salt-crusted branzino to popular paella and even Tunisian tagine.

Skill Level

Beginner

What You Get

  • 16 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)
  • 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

Elevate your cooking with the flavors of the Mediterranean! Chef Bill Briwa is your guide as cook your way through classic dishes from Italy, Spain, Tunisia, Morocco, Greece and beyond. Bill shares time-saving tips and up-close instruction as you make rice-stuffed dolmas, handmade pastas, authentic Neapolitan pizza, tapas and mezzes, impressive bouillabaisse and more. Along the way, you'll also discover a bit about the culinary history and culture behind each of these dishes. Plus, find out how to apply what you learn in this class to your everyday cooking for satisfying meals any night of the week.

Lesson Breakdown

1. Tastes of the Mediterranean
34:08
Start by learning to cook several small dishes found around the region. Watch as Chef Bill Briwa creates pinchos morunos, or skewered food in the style of the Moors; a brandade of salt cod, popular in many Mediterranean countries; and dolmas stuffed with rice.
2. Butter & Cheese: Northern Italy
33:48
3. Classical Italian Cuisine: Central Italy
34:51
4. Bounty From the Sea: Southern Italy
34:54
5. The Everyday Joys of Olive Oil
34:12
6. Paella: The Landscape of Spain in a Pan
34:41
7. A Spanish Tradition: Tapas & Sherry
34:33
8. Tunisia: The Home of Harissa
35:10
9. Technique & Polish: Mastering Moroccan Food
35:34
10. Health & Wellness: A Mediterranean Diet
33:44
11. Sharing Abundance: The Cuisine of Greece
35:15
12. Tastes From the Palace Kitchens of Istanbul
34:12
13. A Favorite Street Food From the East
35:21
14. Foundations From the South of France
35:18
15. Fresh Catch: Seafood of the French Riviera
35:35
16. Bringing the Mediterranean Home
37:54

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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