The Everyday Gourmet: Rediscovering the Lost Art of Cooking

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The Everyday Gourmet: Rediscovering the Lost Art of Cooking

2012

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...

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Features
Bill Briwa
Supplier
The Great Courses

In This Series

Cooking-Ingredients, Technique, and Flavor
Episode 1
Cooking-Ingredients, Technique, and Flavor
Your Most Essential Tool-Knives
Episode 2
Your Most Essential Tool-Knives
More Essential Tools-From Pots to Shears
Episode 3
More Essential Tools-From Pots to Shears
Sauté-Dry-Heat Cooking with Fat
Episode 4
Sauté-Dry-Heat Cooking with Fat
Roasting-Dry-Heat Cooking without Fat
Episode 5
Roasting-Dry-Heat Cooking without Fat
Frying-Dry-Heat Cooking with Fat
Episode 6
Frying-Dry-Heat Cooking with Fat
From Poach to Steam-Moist-Heat Cooking
Episode 7
From Poach to Steam-Moist-Heat Cooking
Braising and Stewing-Combination Cooking
Episode 8
Braising and Stewing-Combination Cooking
Grilling and Broiling-Dry-Heat Cooking without Fat
Episode 9
Grilling and Broiling-Dry-Heat Cooking without Fat
Stocks and Broths-The Foundation
Episode 10
Stocks and Broths-The Foundation
The Stir-Fry Dance-Dry-Heat Cooking with Fat
Episode 11
The Stir-Fry Dance-Dry-Heat Cooking with Fat
Herbs and Spices-Flavor on Demand
Episode 12
Herbs and Spices-Flavor on Demand
Sauces-From Beurre Blanc to Béchamel
Episode 13
Sauces-From Beurre Blanc to Béchamel
Grains and Legumes-Cooking for Great Flavor
Episode 14
Grains and Legumes-Cooking for Great Flavor
Salads from the Cold Kitchen
Episode 15
Salads from the Cold Kitchen
Eggs-From the Classic to the Contemporary
Episode 16
Eggs-From the Classic to the Contemporary
Soups from around the World
Episode 17
Soups from around the World
From Fettuccine to Orecchiette-Fresh and Dry Pastas
Episode 18
From Fettuccine to Orecchiette-Fresh and Dry Pastas
Meat-From Spatchcocked Chicken to Brined Pork Chops
Episode 19
Meat-From Spatchcocked Chicken to Brined Pork Chops
Seafood-From Market to Plate
Episode 20
Seafood-From Market to Plate
Vegetables in Glorious Variety
Episode 21
Vegetables in Glorious Variety
A Few Great Desserts for Grown-Ups
Episode 22
A Few Great Desserts for Grown-Ups
Thirst-The New Frontier of Flavor
Episode 23
Thirst-The New Frontier of Flavor
Crafting a Meal, Engaging the Senses
Episode 24
Crafting a Meal, Engaging the Senses