The everyday gourmet : rediscovering the lost art of cooking
(DVD)

Average Rating

Contributors

Briwa, Bill, teacher,
Culinary Institute of America, sponsoring body.
Teaching Company.

Published

Chantilly, VA : The Great Courses, [2012].

Format

DVD

Physical Desc

I kit (4 videodiscs (720 min.) : sound, color ; 4 3/4 in. + 1 course guidebook (v, 200 pages : color illustrations ; 24 cm)).

Status

Seaside Branch - Videos
641.5 E 1 bk 4 dvds.
1 available

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Location	Call Number	Status
Seaside Branch - Videos	641.5 E 1 bk 4 dvds.	On Shelf

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Table of Contents

Disc 1. Cooking-ingredients : technique and flavor ; Your most essential tool : knives ; More essential tools : from pots to shears ; Sauté : dry-heat cooking with fat ; Roasting : dry-heat cooking without fat ; Frying : dry-heat cooking with fat --

disc 2. From poach to steam : moist-heat cooking ; Braising and stewing : combination cooking ; Grilling and broiling : dry-heat cooking without fat ; Stocks and broths : the foundation ; The stir-fry dance : dry-heat cooking with fat ; Herbs and spices : flavor on demand --

disc 3. Sauces : from beurre blanc to Bechamel ; Grains and legumes : cooking for great flavor ; Salads from the cold kitchen ; Eggs : from the classic to the contemporary ; Soups from around the world ; From fettuccine to orecchiette : fresh and dry pastas --

disc t. Meat : from spatchcocked chicken to brined pork chops ; Seafood : from market to plate ; Vegetables in glorious variety ; A few great desserts for grown-ups ; Thirst : the new frontier of flavor ; Crafting a meal, engaging the senses.

Guidebook contents. Cooking-ingredients : technique and flavor ; Your most essential tool : knives ; More essential tools : from pots to shears ; Sauté : dry-heat cooking with fat ; Roasting : dry-heat cooking without fat ; Frying : dry-heat cooking with fat --

disc 2. From poach to steam : moist-heat cooking ; Braising and stewing : combination cooking ; Grilling and broiling : dry-heat cooking without fat ; Stocks and broths : the foundation ; The stir-fry dance : dry-heat cooking with fat ; Herbs and spices : flavor on demand --

disc 3. Sauces : from beurre blanc to Bechamel ; Grains and legumes : cooking for great flavor ; Salads from the cold kitchen ; Eggs : from the classic to the contemporary ; Soups from around the world ; From fettuccine to orecchiette : fresh and dry pastas --

disc t. Meat : from spatchcocked chicken to brined pork chops ; Seafood : from market to plate ; Vegetables in glorious variety ; A few great desserts for grown-ups ; Thirst : the new frontier of flavor ; Crafting a meal, engaging the senses.

Recipe list: (Lesson 2) Baked Minestrone Soup

(Lesson 3) Ratatouille

(Lesson 4) Chicken Marsala; Chicken Paillard with Warm Salad; (Lesson 5) Roasted Chicken with Roasted Potatoes

(Lesson 6) Pan-Fried Veal Cutlet; Fish and Chips with Beer Batter; Fried Parsnips

(Lesson 7) Salmon with Salsa Verde; Monkfish Provençal

(Lesson 8) Braised chuck Roast and Vegetables; Lamb Navarin

(Lesson 9) Grilled Vegetables with Parsley Salad; Grilled Steak and Lamb Chops; Grilled Mahi Mahi with Pineapple Salsa; Grilled Nectarines with Ice Cream

(Lesson 10) White Chicken Stock; Brown Veal Stock; Fish Stock; Chicken Noodle Soup

(Lesson 11) Vietnamese Noodle Salad; Ma Po Tofu

(Lesson 12) Mint and Cilantro Chutney; Roasted Tomato and Saffron Vinaigrette; Dukkah; Spice Rub for Pork

(Lesson 13) Béchamel Sauce; Mornay Sauce; Beurre Blanc; Romesco Sauce; Five-Spice Honey Dip; Thai Green Curry

(Lesson 14) Rice Pilaf; Grain Medley; Mushroom Risotto

(Lesson 15) Bistro Salad with Butter Lettuce and Fine Herbs; endive Blue Cheese Salad with Walnuts

(Lesson 16) Deviled Eggs; Eggs Benedict and Hollandaise Sauce; Scrambled Eggs; Ratatouille Omelet

(Lesson 17) Tom Kha Gai; Gazpacho; French Onion Soup; Ribollita

(Lesson 18) Fresh Fettuccini; Pasta Carbonara; Angel Hair Pasta with Light Sauce; Orecchiette and Broccoli Rabe

(Lesson 19) Spatchcocked Chicken; Brined Pork Chops; Roasted Prime Rib; Blue Cheese Burgers

(Lesson 20) Ceviche; Whole Roasted Fish with Fennel, Lemon, and Olive Oil; Mussels with White Wine and Shallots

(Lesson21) Curried Roasted Cauliflower; Baba Ghanoush; Boiled and Glazed Beets; Carrot Osso Buco

(Lesson 22) Bachelor's Jam; Summer Pudding; Pineapple-and-Banana Butter; Honeycomb, Blue Cheese, and Hazelnut

(Lesson 24) Spanish Tortilla with Aioli; Gnocchi with Pesto Sauce; Turnovers with Pineapple-and-Banana Butter.

More Details

Published

Chantilly, VA : The Great Courses, [2012].

Language

English

Notes

General Note

"Course no. 9231."

General Note

"24 lessons / 30 minutes per lesson"--Container.

General Note

Accompanied by course guidebook with same title.

Bibliography

Accompanying course guidebook Includes bibliographical references.

Participants/Performers

Lecturer: Bill Briwa.

Description

These 24 half-hour lectures on cooking is designed to boost your confidence in the kitchen and help you create meals that you are proud to share.

System Details

DVD format.

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Citations

APA Citation, 7th Edition (style guide)

Briwa, B. (2012). The everyday gourmet: rediscovering the lost art of cooking . The Great Courses.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Briwa, Bill. 2012. The Everyday Gourmet: Rediscovering the Lost Art of Cooking. The Great Courses.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Briwa, Bill. The Everyday Gourmet: Rediscovering the Lost Art of Cooking The Great Courses, 2012.

MLA Citation, 9th Edition (style guide)

Briwa, Bill. The Everyday Gourmet: Rediscovering the Lost Art of Cooking The Great Courses, 2012.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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