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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 619.
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Rated 5 out of 5 by from Take notes Thoroughly enjoyed the presentations. It’s not necessary to break the bank for the right equipment. I found taking notes, and watching each video more than once helpful.
Date published: 2022-05-11
Rated 5 out of 5 by from Excellent course in cooking This course has been an excellent guide in basic cooking skills. It shows you exactly what you need to begin cooking and provides some very good recipes to get you started. I would definitely recommend this course to the beginner and intermediate cook.
Date published: 2022-04-03
Rated 3 out of 5 by from No Recipes ! I have watched the first 8 chapters, Chef Briwa is informative and interesting. Unfortunately, he does not provide recipes to what he is cooking, only the ingredients. He leaves it up to the student to figure out the correct proportions. Well, that may be practical for a full time chef or culinary student, but not for me. I find myself searching the internet for a recipe of which the ingredients resemble his... which kind of defeats the purpose of a instructional series about cooking.
Date published: 2022-03-31
Rated 5 out of 5 by from I had the most fun with this course I loved trying out many of the different foods the chef showed how to make. My chicken gravy really improved doing it the chef's way. I loved the roasted peppers with anchovies in the pepper boats. I was disappointed not to find this recipe in the guide book. I watched the video a second time and took notes. This dish has become a family favorite. I wish there were suggest amounts of ingredients to use in the recipes at least in the guide book. It is hard to figure out how much to use to serve a family of four, but I managed to figure it out because I have been cooking for many years. These lessons improved my cooking skills and gave me quite a few new recipes to try.
Date published: 2022-03-11
Rated 5 out of 5 by from Delighted with the details I knew I didn't know as much as I should about the basics, but Chef Briwa includes sidebars and tips that I can use in recipes I thought I'd already mastered. I'm in my 60s and reluctantly retired due to the pandemic. One look at the grocery shelves in April 2020 demonstrated how we've come to rely on prepared and processed food, and how few meals were being prepared from scratch. Our moms stayed home and cooked; we've gone to work and fed ourselves and our families in limited time and with less talent. The meals I actually prepared from fresh ingredients were the exception, rather than the rule. But I didn't enjoy cooking - it was a chore, not fun or creative. This course is showing me how to make meals I am proud to serve. The RIGHT tools, the RIGHT temperatures, the RIGHT techniques. We've gone from okay-it's-edible to hey-this-is-terrific. Delightful! and I'm only on Lesson 6. I really like having the guidebook, too. I've started to take more time with this course because I'm enjoying it, so have ingredients on hand to follow along with new classes. All in all, a wonderful pandemic stress buster.
Date published: 2022-03-03
Rated 4 out of 5 by from A Cooking Philistine Responds The course is about restaurant meals focussing on taste and presentation. It covers the basics well, such as essential kitchen tools and the basic cooking methods, sauces, salads, soups etc. Meals are generally balanced with protein, carbohydrates and vegetables. I have to admit after completing the course, I am a cooking philistine. For me it’s no salt, pepper, sugar, herbs, some vegetables, no spicy foods and meat cooked through properly. Low fat - no butter or cream – I use a 750ml bottle of canola oil per year. I am wary of restaurant food at nearly 60 years old - it takes 2-3 days to recover the weight gain from a restaurant meal. In fact calorie labelling of menu meals was eventually introduced in 2018. So what did I do after completing the course? I decided to re-vamp my rather bland diet. I highlighted all the recipes that I would be prepared to try – about 35%. Purchased 12 of the spices and expensive cheese and ham I would need - gruyere and pancetta. I ended up with porchetta ham which turned out to be Italian roast pork – that’s ok – my mistake, ok for sandwiches. I tried oregano on fried eggs – saw it on a Startrek movie – smelled great but tasted like pencil shavings. So not a great start. I’m not that adventurous with vegetables. No point including - endives, radicchio, eggplant, dill or cilantro – cant stand them. Exotic vegetables, may be easily available to restaurants but I have to go out of my way to find them. So broccoli rabe and jicama are out too. A few comments. - Tomato sauce – mentioned a few times. Turns out it is one of the french mother sauces (ie it’s not referring to ketchup). It would be useful to include a recipe, since it is also used as a Pizza sauce in another Everyday Gourmet course. - Alcohol used to cook meat, tenderizes it, breaking down collagen. Most of the alcohol evaporates during cooking – should be mentioned in the course. - Lecture 14. Hard water slows down bean cooking time. Add baking soda to neutralize acidity. Wont work – hard water is due to water percolating through limestone picking up calcium and magnesium carbonates and bicarbonates. Adding sodium bicarbonate will do nothing. - The course includes recipes for balanced food groups. Consider adding that grains, legumes and nuts are not just sources of balanced protein and fiber. They also contain most of the B vitamins and minerals in food. - Roasted Prime Rib is not cooked through enough for mine. I will be adjusting the temperature down and cooking for longer. Approach is designed to char the outside, leaving the inside rare. Also not convinced that brining pork so it can be cooked rare, is a good approach. - Could include a few more popular dishes like spaghetti bolognese, bangers and mash, pizza and quiche. Chef Briwa is certainly experienced and enthusiastic and the course contains much excellent and useful information, but I don’t agree with everything. I think it come across in the course that restaurant food is very much focused on taste – too rich and too much oil and salt.
Date published: 2022-02-22
Rated 5 out of 5 by from Fantastic! I cook daily for some years and am comfortable with a variety of dishes for either a meal for two or a party, including Chinese, Japanese, Italian, Jewish…But I still learn a lot from this course. Chef Bill Briwa has excellent presentation, besides great knowledge and insight. Really enjoyed it, and now move on to his next course of Mediterranean cuisine.
Date published: 2022-02-21
Rated 4 out of 5 by from Good First Course This is the first course we purchased and completed. We really enjoyed the course, but we would echo what others have said about the recipes not having quantities. Surprisingly, after 24 lectures, we only ever made four of the dishes: ratatouille, Dukah, pasta cabonera, and bachelor’s jam. We would have expected more. However, there also were many lectures on things we will never make ourselves, but were interesting to watch, like veal stock, pasta or poaching eggs. I feel that the course did an injustice to Asian cuisines in that those dishes should be included in a separate course. We were saddened to learn that Chef Bria passed in 2018 and will not be available for future content.
Date published: 2022-02-20
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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.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking.

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The Everyday Gourmet: Rediscovering the Lost Art of Cooking
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The Everyday Gourmet: Rediscovering the Lost Art of Cooking

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