Everyone loves to eat delicious food, whether it’s roasted meats, wood-fired pizzas, pickled vegetables, tangy sauces, or freshly baked bread. But many of us find our home kitchens intimidating, or don’t have the time or skills to cook the kinds of meals we’d be proud to serve other people. That’s where Michelin-starred chef Curtis Stone comes in. With his new Wondrium-exclusive series, Elevate Your Everyday Cooking with Curtis Stone, you’ll gain the confidence you need to cook restaurant-quality dishes at home.
Elevate Your Everyday Cooking with Curtis Stone
Elevate your cooking skills with eye-opening (and mouth-watering) techniques from Michelin-starred chef Curtis Stone himself.
Rated 5 out of
5
by
JTRees from
Fun Cooking Series
We enjoyed watching Curtis cook up lovely and tasty dishes. He gave a lot of handy tips along the way and explained terminology. We would recommend this series to anyone who would like to elevate their cooking. Well done!
Date published: 2023-11-27
Rated 5 out of
5
by
hejjer from
This has convinced me to try beets
Fantastic episodes, these will be my autumn cooking focus this year - the vegetable section is simply wonderful! Very engaging chef, I love how simple the preparation is, very accessible to all levels of cooks. Lots of great gift-giving ideas as well (the cut-resistant glove in particular...). More from this chef please! I've recommended this to multiple friends already, will continue to babble on and on about how much I love the series, haha.
Date published: 2023-09-19
Rated 5 out of
5
by
cpr_norcal from
Extremely Palatable!
I love this series! So many excellent ideas. I really appreciate the large focus on vegetable dishes. Curtis is about as likeable as they come! Of course, make sure you have some food available when viewing these fantastic cooking lessons :-)
Date published: 2023-09-12
Rated 5 out of
5
by
Joseph 54321 from
After each sessions you want to cook.
I just finished this course with Curtis Stone, each segment is about 10 minutes this is a good match, you are not tired. After each segment you want to try it. After Curtis explains something easily, you want to do it. Try it you will not regret it.
Date published: 2023-08-25
Rated 5 out of
5
by
marysz from
Curtis Stone's Elevate Your Everyday Cooking
What a Wonderful, Wonderful Series. Not only was it educational, but so entertaining and enjoyable. Mr. Stone has personality plus. The presentation and filming was exceptional. Hopefully we can look forward to more of the same and only wish there were more episodes. A job very well done!
Date published: 2023-07-30
Rated 5 out of
5
by
Joan B from
Very interesting
I learn something in each lesson..Love to cook..Curtis, try putting your egg in a small strainer before you add them to your poaching, simmering water...Discard the wattery part of the egg.....When poached, ( I like 4 minutes), drain on a paper towel..no need to waste bread ends...Your videos are great..Thank You, Joan B
Date published: 2023-07-18
Rated 5 out of
5
by
Cousindrew from
Great Course; Terrific Presenter!
Curtis Stone makes this course an absolute delight. He brings energy, passion, and a wicked sense of humor to these varying length lectures that make each one fun and entertaining. The first fifteen involve open fire cooking; the remaining twelve are in the kitchen inside. I'm not sure of the practical relevance of many of these lectures to the typical person seeking cooking pointers, but Stone's enthusiasm will likely inspire me and many others to try to prepare some of the dishes he features. At the end of the day, the course is great entertainment and well worth the investment in time and money. Highly recommended!
Date published: 2023-06-04
Rated 5 out of
5
by
suse from
everyday cooking with Curtis Stone
Truly a wonderful, delightful, inspirational course. I have watched many Wondrium programs, but this is absolutely one to which I will turn again and again. (My family thanks you too).
Date published: 2023-05-20
Overview
About
Curtis Stone is a chef, restaurateur, and author. His first restaurant, Maude, and his second, Gwen Butcher Shop & Restaurant, both have received MICHELIN stars. Curtis’s third restaurant, Georgie, was named Best New Restaurant in Dallas at the 2020 CultureMap Tastemaker Awards. Outside the restaurant world, Curtis is widely known for his appearances on television programs such as Top Chef Masters and the Emmy-nominated Top Chef Junior. Additionally, he is a New York Times best-selling author whose cookbooks include Good Food, Good Life.
Trailer
01: Open Fire Cooking: Creating an Open Fire
The crackling of fire is an age-old human tradition. Curtis kicks the series off by teaching you a variety of open-fire techniques.
6 min
02: Dry Rubs and Brines
Learn the difference between a dry rub and a brine and follow along as Curtis makes one of each.
14 min
03: Marinades
Want tenderness and juiciness to your grilled food? Curtis shares three delicious marinade recipes, and explains the purpose of various ingredients to achieve maximum deliciousness.
11 min
04: Spit Roasting
Cooking on a spit roast is like nothing else. It's looks impressive but it’s easy to assemble and it’s social— but wait until your guests taste it, because that's when they'll jump up and down.
11 min
05: Sauces
Finish off your dishes with a bright and zesty chimichurri sauce from Argentina that takes just minutes to make by hand and will be your next go-to sauce in the fridge.
6 min
06: Grilling Steaks
Harness the incredible smokiness of a live fire grill and learn how to prepare the perfect wagyu steak, mushrooms, and lamb skewers over hot charcoal.
14 min
07: Making Breakfast on a Plancha
Whether on a fun Saturday morning or for your next camping trip, prepare breakfast utilizing the plancha, a flat-top griddle that lets you cook with high heat over an open flame.
8 min
08: Cooking in a Caldron
Master another method of working over an open flame by learning how to cook porcini-braised short ribs in the cookware of our ancestors: the caldron.
10 min
09: Roasting Vegetables on Embers
Not every cooking method that uses fire needs ferocious flames. As you’ll see here, you can also use the lower temperature of the embers to roast vegetables perfectly.
10 min
10: Brick Oven Favorites: Building a Brick Oven Fire
Curtis gives you his best secrets to building the perfect fire for wood-burning ovens, a cooking method that is much more versatile than you might think.
5 min
11: Pizza
If you've never cooked pizza in a brick oven, now's your chance to learn how to prepare this simple, international food from scratch that everybody loves.
13 min
12: Bread
This special breadstick recipe from Curtis’s restaurant Gwen is sure to please even your toughest critics and make you look like an incredible baker.
11 min
13: Vegetables
Try out salt crust—a special technique to cook dense vegetables such as celery root to perfection, leaving it charred on the outside and tender on the inside.
12 min
14: Seafood
You can even cook delicate seafood in a brick oven. Learn the secrets to making your shrimp and salmon perfect every time.
14 min
15: Meat
As an Aussie, Curtis loves lamb. He demonstrates two versions of rack of lamb in the same oven, with a fast recipe and another slow and low.
7 min
16: Creative Garden Vegetables: Stems
Discover the unique blank canvas of white asparagus, and learn to prepare a simple, delicious dish complete with butter and poached eggs.
12 min
17: Roots
Explore the rich, earthy, mineral flavors of roots in this episode, and learn tasty ways to serve them raw and cooked.
16 min
18: Leaves
Here you'll learn a delicious way to eat your cabbage and Brussels sprouts with two recipes from Europe and Asia that would make anyone love greens.
13 min
19: Tubers and Mashed Potatoes
The most versatile of vegetables, learn how to turn potatoes and sweet potatoes into a creamy, buttery mash that will make your mouth melt.
12 min
20: Flowers and Cauliflower Steaks
Yes, you can eat flowers. Cauliflower, too, is having a moment. Make an easy and delicious dish, topped with a fabulous Italian agrodolce sauce.
7 min
21: Bulbs
Bulbs are literally the root of all flavors. From leeks and onions to fennel and garlic, learn how to best use them to make your dishes stand out.
9 min
22: Seeds, Beans, and Peas
Seeds, beans, and peas are humble ingredients that can make great dishes. Learn how to make braised green beans and blanched snap peas.
10 min
23: Custom Condiments: Pickling
Add crunch, sweetness, and sour flavors to your food with the perfect accompaniment: pickles.
12 min
24: Relishes
Learn to make a saucy piccalilli relish, a cousin of the pickle and wonderful served over meats, breads, or really, anything.
9 min
25: Chutneys
Make two tangy chutneys with Curtis to accompany your stews and soups, including one that can be whipped up in seconds.
8 min
26: Jams
Learn the difference between marmalade, jam, and jellies, and make this special recipe straight from Chef Curtis’s mum.
8 min
27: Sauces
Sauces can make or break your dish. Make a basic aioli in minutes, then use it as a base to turn it into other sauces simply by adding different ingredients.
10 min
