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The everyday gourmet: rediscovering the lost art of cooking / Chef Bill Briwa, The Culinary Institute of America.

Briwa, Bill. (Author). Briwa, Bill, (teacher,, speaker.).
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Record details

  • Physical Description: 1 online resource (24 video files (approximately 720 min.)) : sound, color.
  • Publisher: [United States] : The Great Courses : 2012.

Content descriptions

Formatted Contents Note:
Episode 7 From Poach to Steam-Moist-Heat Cooking Episode 8 Braising and Stewing-Combination Cooking Episode 6 Frying-Dry-Heat Cooking with Fat Episode 18 From Fettuccine to Orecchiette-Fresh and Dry Pastas Episode 23 Thirst-The New Frontier of Flavor Episode 1 Cooking-Ingredients, Technique, and Flavor Episode 11 Stir-Fry Dance-Dry-Heat Cooking with Fat Episode 12 Herbs and Spices-Flavor on Demand Episode 15 Salads from the Cold Kitchen Episode 17 Soups from around the World Episode 2 Your Most Essential Tool-Knives Episode 20 Seafood-From Market to Plate Episode 22 A Few Great Desserts for Grown-Ups Episode 24 Crafting a Meal, Engaging the Senses Episode 3 More Essential Tools-From Pots to Shears Episode 4 Saut-̌Dry-Heat Cooking with Fat Episode 10 Stocks and Broths-The Foundation Episode 16 Eggs-From the Classic to the Contemporary Episode 21 Vegetables in Glorious Variety Episode 9 Grilling and Broiling-Dry-Heat Cooking without Fat Episode 13 Sauces-From Beurre Blanc to Bčhamel Episode 14 Grains and Legumes-Cooking for Great Flavor Episode 19 Meat-From Spatchcocked Chicken to Brined Pork Chops Episode 5 Roasting-Dry-Heat Cooking without Fat.
Restrictions on Access Note:
Digital content provided by hoopla.
Participant or Performer Note:
Lecturer: Bill Briwa
Summary, etc.:
Great-tasting meals begin with an understanding of the fundamentals of cooking. Now, in this 12-hour course taught by a professional chef-instructor from The Culinary Institute of America, you can learn the foundational culinary skills you need to turn out delicious and impressive meals. Gain an expert chef's insight into tips, tricks, and secrets that will elevate any dish from good to great.
Target Audience Note:
Rated TVPG.
System Details Note:
Mode of access: World Wide Web.
Subject: Cooking > Study and teaching.

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