Class

The Everyday Gourmet: Essential Secrets of Spices in Cooking

$19.99

This product is currently out of stock and unavailable.

At a Glance:

In-depth Instruction; over 196 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W01552E

Description

Class Sessions

India: Heart of the Spice World

35:40

Journey to India, which produces 50 percent of the spices consumed around the globe. You'll learn how to work with cumin, coriander, paprika, masalas and other unique tastes from this cuisine of spice. Recipes include basmati rice with cardamom and cloves, chile tamarind shrimp and a sweet chai tea.

China: From Peppercorns to Tea

30:38

Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. You'll discover depths of flavor you won't find in takeout food as Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail and more.

Mexico: Chiles for Every Palate

33:06

Explore the differences among common chiles, and how each can add a unique, spicy twist to Mexican dishes. Then, follow the step-by-step process of making the perfect mole sauce that incorporates roasted chiles and spices ranging from Mexican oregano to chocolate.

Mediterranean Spices: Exotic Blends

28:09

Find out why spices help make Mediterranean cuisine so exciting. Some of the diverse spices and flavors you'll learn about in this lesson are: ras el hanout, a complex spice mix from Morocco; charmoula, a thick vinaigrette from North Africa; za'atar, the Egyptian blend of thyme, sesame, and sumac; and preserved lemons.

Treasured Spices in Northern Europe

33:46

Travel to northern Europe, where you'll get a tasty introduction to some of the many spices from Hungary, Spain and other European countries. You'll discover how ingredients such as Hungarian paprika, Spanish pimentòn, caraway, and juniper are the key to unforgettable dishes.

New American Cuisine: The Global Kitchen

34:01

Embrace everything you've learned about cooking with spices by taking a classic American dish, fried chicken, and using spices to give it unique cultural twists. You'll see how a mastery of spices is the key to creating various chicken dishes, each with its own captivating flavors and aromas.

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

Essential Secrets of Spices in Cooking - Course Guidebook

Metric Conversion Guide: Cooking

Bonus Materials available for download after purchase.

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