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The everyday gourmet rediscovering the lost art of cooking

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.

Corporate Author: Culinary Institute of America (sponsoring body.), Teaching Company.
Other Authors: Briwa, Bill (Speaker)
Format: Videos DVD
Language: English
Published: Chantilly, VA : The Great Courses, [2012]
Series: Great courses (DVD). Better living.
Subjects:
Cooking > Study and teaching.
Baking.
Desserts.
Pastry.
Cooking.
Lectures.
Educational films.
Nonfiction films.
Instructional films.
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.

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