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The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Re-learn how to cook wholesome, delicious, and easy meals. Better for your waist, better for your wallet, and better for the world.
859
The Everyday Gourmet: Rediscovering the Lost Art of Cooking is rated 4.7 out of 5 by 638.
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Rated 4 out of 5 by from Very Good Teacher Chef is a very good teacher. He explains everything thoroughly and clearly. It seems to me he uses an unhealthy amount of salt in almost everything he cooks.
Date published: 2024-02-07
Rated 4 out of 5 by from Easy to Understand I should have requested if we can purchase the guide book. Yes, I have had this course in my digital library but I am old school where I need an actual book than digital. Despite that this series prepared me for when I actually went to a basic culinary class and found myself knowing terminologies and actually enjoying also both hands on at the kitchen and on my own personal kitchen. I think it is endearing that my daughters are coming home for the holidays and want to taste my cooking...one even wants me to be her personal chef. Of course, I gave her a discounted hourly rate but she said- No, Mom! I know that every time I cook her a meal, she enjoys it. Thank you.
Date published: 2023-12-11
Rated 3 out of 5 by from Good basic course I found this course disappointing. There are no measurements for ingredients listed in print or via video. Everything is salt and pepper to taste. I would have appreciated at least ratios to provide some guidance.
Date published: 2023-06-16
Rated 5 out of 5 by from Great simple direct and totally comprehensive I have wanted to know how to cook my whole adult life. I always felt at a loss, stupid, unable to grasp the mystery of cooking. Briwa starts with elementals, direct, simple information about flavor, tools and technique so that even at lesson 4, I already feel more able to understand what it's all about. I've made a couple dishes and can't wait for the rest. Thank you!!!!
Date published: 2023-04-20
Rated 5 out of 5 by from Basic and beyond! We enjoyed going through the basics of cooking and learning various new techniques of meal preparation. We look forward to implementing some of what we learned here and taking other courses with Chef Briwa.
Date published: 2023-02-17
Rated 4 out of 5 by from The Chef Should Give Specific Measurements The chef is extremely knowledgeable and personable. However, he never gives measurements when creating a recipe. Those of us who are not professionals need more specifics; we need to know how much as well as how to.
Date published: 2023-01-19
Rated 5 out of 5 by from Instruction made simple Chef Briwa is an excellent instructor for both the novice and professional
Date published: 2023-01-01
Rated 5 out of 5 by from Rediscovering the Lost Art of Cooking Excellent. Gives a wonderful understanding of technique and the basic methods and tips for cooking, which can then be applied to ones own recipes. Understanding what ingredients do and how to use them turns cooking from a chore into an art.
Date published: 2022-12-22
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Overview

Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course taught by The Culinary Institute of America.

About

Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

INSTITUTION

The Culinary Institute of America

Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena Farmers’ Market. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.

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Trailer

Cooking-Ingredients, Technique, and Flavor

01: Cooking-Ingredients, Technique, and Flavor

Begin the course with a fascinating look at the science of taste and how it acts as the gateway to better understanding-and enjoying-the food you eat. Through engaging taste experiments involving melon, radicchio, and a few simple seasonings such as salt and lime juice, you'll come to see just how intricate and subtle your taste buds are.

27 min
Your Most Essential Tool-Knives

02: Your Most Essential Tool-Knives

What do you need to have the perfect kitchen-one that makes cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa reveals which knives you should always have on hand, how to find the right cutting board, how to chop and dice vegetables and herbs, and how to use your newfound skills to make delicious meals.

37 min
More Essential Tools-From Pots to Shears

03: More Essential Tools-From Pots to Shears

Continue learning about how to create the perfect kitchen setup (mise en place). First, learn how to make sense of a range of different pots and pans. Then, find out the importance of hand tools such as whips, tongs, spatulas, box graters, and meat thermometers. Finally, see some of these tools at work as you go step-by-step through a recipe for vegetable ratatouille.

34 min
Saute-Dry-Heat Cooking with Fat

04: Saute-Dry-Heat Cooking with Fat

Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sauteed foods. As you explore the ins and outs of sauteing, you learn how to make a delicious (and simple) dish: Chicken Marsala.

39 min
Roasting-Dry-Heat Cooking without Fat

05: Roasting-Dry-Heat Cooking without Fat

Roasting can seem to be a frustrating task. But it doesn't have to be when you know what you're doing-and how to do it. Here, demystify this dry-heat cooking technique and learn how to make the perfect roast chicken and potatoes. You'll also get tips on how to determine doneness, how to make gravy, and how to carve your bird.

32 min
Frying-Dry-Heat Cooking with Fat

06: Frying-Dry-Heat Cooking with Fat

In this lesson, find out everything you need to know to fry food like a pro. Which oils are best for pan frying and deep frying? What safety precautions should you take when frying in your kitchen? How can you tell when your food is done? Learn about this and more as Chef Briwa fries up a veal cutlet, fish and chips, and parsnips.

33 min
From Poach to Steam-Moist-Heat Cooking

07: From Poach to Steam-Moist-Heat Cooking

Turn now to a popular method of moist heat cooking: poaching. You'll see how deep poaching works to gently cook a piece of salmon (accompanied by a simple sauce). Then, you'll compare that cooking method with shallow poaching a piece of monkfish and using the leftover liquid as the basis for an accompanying sauce. Finally, you'll learn how to boil and steam vegetables such as green beans and brocc...

34 min
Braising and Stewing-Combination Cooking

08: Braising and Stewing-Combination Cooking

Try your hand at combination cooking, which combines two different techniques: braising (typically reserved for larger cuts of meat) and stewing (usually for smaller cuts of meat). Using the example of a delicious pot roast and a springtime lamb stew, you'll uncover the secrets of these cooking techniques and vastly expand your kitchen skills.

37 min
Grilling and Broiling-Dry-Heat Cooking without Fat

09: Grilling and Broiling-Dry-Heat Cooking without Fat

Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding out when your meat or fish is done. Master these and other tricks of grilling and broiling with recipes for grilled steak, lamb chops, fish, vegetables, and even fruit.

41 min
Stocks and Broths-The Foundation

10: Stocks and Broths-The Foundation

Stocks and broths are some of the most basic preparations you'll find in kitchens. What's more: They're easy to make, easy to store, and extremely versatile. In this lesson, follow along as Chef Briwa makes several stocks and broths using different ingredients and methods of preparation to give them outstanding flavors.

34 min
The Stir-Fry Dance-Dry-Heat Cooking with Fat

11: The Stir-Fry Dance-Dry-Heat Cooking with Fat

Here, get an authoritative look at stir-frying. First, get a solid introduction to this cooking technique by making a Vietnamese dish of noodles and stir-fried vegetables. Then, test your skills with a more complex Chinese stir-fry that will also make you more comfortable with handling and cooking tofu.

34 min
Herbs and Spices-Flavor on Demand

12: Herbs and Spices-Flavor on Demand

Delve into the subtle complexities of herbs and spices. You'll sample different salts and peppers (including Sel Gris, kosher salt, and white pepper); learn the difference between spices and herbs; find out how to blend them with oils, cheeses, and meats; and watch how to make an herb chutney, a roasted tomato and saffron vinaigrette, and a spice rub.

36 min
Sauces-From Beurre Blanc to Bechamel

13: Sauces-From Beurre Blanc to Bechamel

Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Learn how to make a milk-based white sauce, bechamel. Then, cook a more contemporary French butter sauce (beurre blanc) and a Spanish tomato-based sauce (romesco). Finally, take a closer look at a couple of sweet and spicy Asian sauces.

36 min
Grains and Legumes-Cooking for Great Flavor

14: Grains and Legumes-Cooking for Great Flavor

What's a quick-soak method for beans when you don't have time to soak them overnight? What's a simple trick for testing the tenderness of cooked beans? How long should you cook different types of rice? What should you pay attention to when making a risotto? Learn the answers to these and other questions about cooking the culinary staples of beans and grains.

40 min
Salads from the Cold Kitchen

15: Salads from the Cold Kitchen

Simplicity and freshness are two hallmarks of great cooking. Case in point, the subject of this lesson: salads. Chef Briwa shows you how to keep lettuce crisp; how to make a simple (and quick) salad dressing; how to build a salad with different ingredients such as nuts, cheese, herbs, and other vegetables; how to make a hand-held Asian salad roll; and much more.

38 min
Eggs-From the Classic to the Contemporary

16: Eggs-From the Classic to the Contemporary

Find out everything you ever wanted to know about cooking with eggs: hard-boiled eggs, deviled eggs, eggs Benedict (complete with hollandaise sauce), scrambled eggs, omelets, and more. By the end of this lesson, eggs-whether you're having them for breakfast, lunch, or dinner-will finally be under your control.

37 min
Soups from around the World

17: Soups from around the World

A good bowl of soup can warm you in cold weather, cool you in hot weather, fill up an empty stomach, and offer ready nutrition for a weak appetite. Here, master several recipes for some fantastic soups from around the world, including a chicken soup from Thailand, gazpacho, French onion soup, and ribolitta, a "recooked" soup from Tuscany.

31 min
From Fettuccine to Orecchiette-Fresh and Dry Pastas

18: From Fettuccine to Orecchiette-Fresh and Dry Pastas

You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a recipe for making your own fettuccine, see how to transform your pasta into a delectable dish: pasta carbonara, or pasta "in the style of the coal miner."

40 min
Meat-From Spatchcocked Chicken to Brined Pork Chops

19: Meat-From Spatchcocked Chicken to Brined Pork Chops

Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops? Why is prime rib the most expensive cut of beef? How much fat and lean beef should go into a really good hamburger?

38 min
Seafood-From Market to Plate

20: Seafood-From Market to Plate

In this lesson, learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your confidence with handling seafood by following recipes for ceviche, a roasted whole fish with fennel, and Prince Edward Island mussels in a creamy broth.

39 min
Vegetables in Glorious Variety

21: Vegetables in Glorious Variety

Vegetables, which change with any season and come in a fascinating rainbow of colors, are what really keep cuisine (and cooking) interesting. Here, learn strategies for cooking and creating meals out of all sorts of vegetables, including eggplant, cauliflower, green beans, beets, and carrots.

34 min
A Few Great Desserts for Grown-Ups

22: A Few Great Desserts for Grown-Ups

Take a more adult approach to dessert, one that doesn't overdo the chocolate and frosting. You'll learn how to make bachelor's jam (a fruit jam blended with spirits) and use it for unforgettable variations on parfaits and summer puddings. Then, focus on the myriad ways to build a delicious cheese plate.

26 min
Thirst-The New Frontier of Flavor

23: Thirst-The New Frontier of Flavor

Explore how wine shouldn't just be something you drink with dinner but an integral part of a compelling dining experience. Chef Briwa demonstrates important points using a medley of wines and foods, reveals the six simple steps for wine and food pairing, and debunks several myths about this process.

34 min
Crafting a Meal, Engaging the Senses

24: Crafting a Meal, Engaging the Senses

Bring together everything you've learned about cooking from the previous lessons to create an entire meal-starter (Spanish tortilla), main course (gnocchi with tomato salad), dessert (pineapple turnovers)-from start to finish. You're sure to discover that by engaging your senses and using fundamental techniques, cooking can be rewarding and fun.

39 min