Class

The Everyday Gourmet: The Joy of Mediterranean Cooking

$49.99

You Save 75%

At a Glance:

In-depth Instruction; over 560 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W01551E

Description

Description

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.

Class Sessions

Tastes of the Mediterranean

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.

Butter & Cheese: Northern Italy

Butter & Cheese: Northern Italy

33:49

Turn your attention to northern Italy. Learn to make ricotta gnocchi, vitello tonnato, and tiramisu from scratch. And, master a quick hors d'oeuvre that makes the most of leftover ricotta.

Classical Italian Cuisine: Central Italy

Classical Italian Cuisine: Central Italy

34:51

As you move south to the milder weather of central Italy, find out how to make pasta from scratch for a savory pappardelle with ragu Bolognese. Then, whip up a salad of bitter greens, and a simple first course: stracciatella soup.

Bounty From the Sea: Southern Italy

Bounty From the Sea: Southern Italy

34:54

Italy has adopted many culinary ideas from other countries in the Mediterranean. Explore some of these ideas as you make African-inspired caponata with seared tuna, authentic Neapolitan pizza and a refreshing coffee granita dessert.

The Everyday Joys of Olive Oil

The Everyday Joys of Olive Oil

34:12

Olive oil is a defining element of Mediterranean food. In this lesson, explore its possibilities from the beginning of a meal through the end, with salt-crusted branzino, tomato soup and even a chocolate dessert.

Paella: The Landscape of Spain in a Pan

Paella: The Landscape of Spain in a Pan

34:41

If all the tastes of Spain could be captured in a single dish, it would be paella. Learn how to cook this national dish, which can be made with a variety of meats and vegetables.

A Spanish Tradition: Tapas & Sherry

A Spanish Tradition: Tapas & Sherry

34:34

A small-dish tradition exists all around the Mediterranean. In this lesson, you'll learn about Spain's tapas, starting with bartender's chorizo. Then, take a look at sherry, which is central to tapas culture, and learn how to make other simple small plates.

Tunisia: The Home of Harissa

Tunisia: The Home of Harissa

35:11

Continue to Tunisia for another small-plate tradition: mezze. Whip up three such starters and watch as Bill prepares brik, a savory harissa-spiced pastry; a Tunisian tagine; and a chakchouka featuring merguez sausage.

Technique & Polish: Mastering Moroccan Food

Technique & Polish: Mastering Moroccan Food

35:34

See what the cuisines of Morocco and Tunisia have in common and how they vary. Then, turn your attention to making a complete Moroccan meal featuring mezze, seven-vegetable couscous, and bisteeya, a savory pastry made with chicken.

Health & Wellness: A Mediterranean Diet

Health & Wellness: A Mediterranean Diet

33:44

Discover how flavorful healthy Mediterranean cooking can be. Make fava with tomato-braised capers, a North African salmon tagine, Greek salad over barley rusks, a date and orange salad and preserved lemons.

Sharing Abundance: The Cuisine of Greece

Sharing Abundance: The Cuisine of Greece

35:15

See what a typical Sunday dinner in Greece might look, complete with roasted chicken; a horta featuring boiled wild greens, feta and squash blossoms; an orzo pasta salad with lentils; and a simple, five-ingredient soup known as avgolemono.

Tastes From the Palace Kitchens of Istanbul

Tastes From the Palace Kitchens of Istanbul

34:12

Gain insight into Turkey's culinary influences. Then, make a hot yogurt soup, rice-stuffed vegetables, hunkar begendi and poached apricot dessert.

A Favorite Street Food From the East

A Favorite Street Food From the East

35:21

Travel to the Eastern Mediterranean, where you'll encounter simple but delicious street food, including falafel, salads featuring a drained yogurt cheese, and a simple purslane salad. Also, learn how to make a tabbouleh salad with bulgar wheat.

Foundations From the South of France

Foundations From the South of France

35:19

What's in herbes de Provence? Find out in this lesson about the cooking of Provence, where olive oil is king. Prepare a Provençal vegetable mélange, olive tapenade, artichokes barigoule and lamb featuring those famous herbs.

Fresh Catch: Seafood of the French Riviera

Fresh Catch: Seafood of the French Riviera

35:35

Make your way to the French Riviera for a lesson on traditional coastal cuisine. Learn how to cook the iconic seafood dish known as bouillabaisse and a soup garnish called rouille.

Bringing the Mediterranean Home

Bringing the Mediterranean Home

37:54

Find out how to apply what you've learned in these lessons to your everyday cooking. Discover new ways to incorporate olive oil, particularly at breakfast, learn how to feature the flavors of bouillabaisse in a versatile vinaigrette and more.

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.

Bill Briwa

Bonus Material

The Joy of Mediterranean Cooking - Course Guide

Metric Conversion Guide: Cooking

Bonus Materials available for download after purchase.

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