Catalog Search Results
Author
Publisher
Teaching Company
Pub. Date
2013
Language
English
Description
Join Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts.
Author
Series
Great Courses volume 4
Language
English
Description
Focus on making - and adding your own personal touches to - a basic chowder recipe, a classic quick and filling meal. As Chef Briwa takes you step by step through this dish, he demonstrates how to make your chowders special by using everything from chorizo to fish to corn.
Author
Series
Great Courses volume 6
Language
English
Description
How can you make cooking for others more enjoyable? Break down the menu for a dinner party into more manageable tasks. Find out how to remove the stress from a multicourse meal for a group featuring several appetizers, a bread salad, steak with chimichurri sauce, plank-roasted salmon, and a surprisingly simple dessert.
Author
Series
Great Courses volume 2
Language
English
Description
Take the hassle out of making what's undoubtedly the most important meal of the day. Chef Briwa shows you different recipes and ideas for putting together a quick and well-rounded breakfast, including a basic muffin recipe, whole-grain cereal with fruit and nuts, and a traditional Chinese fried rice, just right for breakfast.
Author
Series
Great Courses volume 3
Language
English
Description
Learn how to cook with what's on hand in your house - and elevate it with a simple fresh ingredient or two. By cooking with canned beans, jarred pesto, leftover bread, "planned overs," and more, you'll be able to create dishes ranging from a hearty frittata to a fresh take on minestrone soup.
Author
Series
Great Courses volume 1
Language
English
Description
Discover that the secret to making great meals in less time lies in thinking like a chef. Here, you'll learn several techniques for turning out restaurant-quality food without all the stress, including a braised osso buco that almost cooks itself and a risotto that requires only 20 minutes of your undivided attention.
Author
Series
Great Courses volume 5
Language
English
Description
Even simple dishes that don't take much time can be well-rounded, unforgettable meals. Discover how to transform items as simple as cheese, grapes, tomatoes, a head of cauliflower, and a bunch of endives into multilayered, complete meals that will excite your palate and show off your kitchen skills.
Author
Series
Great Courses volume 4
Language
English
Description
One powerful key to nutrition: a balance between lean animal protein and nutrient-rich plant protein. In this session, gain some powerful tips and strategies for incorporating this balance and maximizing the flavor of vegetables. Along the way, you'll learn how to make delicious dishes for almost any occasion, including a colorful stir-fry and a fresh and wonderfully textured barley salad.
Author
Series
Great Courses volume 5
Language
English
Description
Packed with vitamins and minerals, "superfoods" truly confirm the ancient connection between food and medicine. Chef Briwa demonstrates how to tap into the power of these foods by providing you with step-by-step recipes for cooking a simple pasta dish with broccoli rabe and several easy salads, including a three-bean salad and a roasted pepper salad.
Author
Series
Great Courses volume 1
Language
English
Description
Learn how easy and rewarding it is to think about, cook, and eat food from a healthier perspective. Chef Briwa shows you surefire ways to transform an oatmeal breakfast, a salad lunch, and a fish dinner into more appealing and nutritious meals, and Dr. Guttersen introduces you to the benefits of building your meals around the Sonoma Smart Plate - one of the simplest strategies for healthy eating.
Author
Series
Great Courses volume 3
Language
English
Description
Using healthy oils can make an astounding difference in the quality (and taste) of the dishes you make. Discover the benefits of cooking with good fats and learn how to make healthier - and more flavorful - versions of breakfast quesadillas, a snack mix with roasted nuts and fried capers, and a hearty dip from the eastern Mediterranean.
Author
Series
Great Courses volume 6
Language
English
Description
Tie together everything you've learned in the previous sessions and get lasting insights into the importance of nutritious cooking for a healthy and happy lifestyle. Both Dr. Guttersen and Chef Briwa offer you in-depth advice on how to organize your kitchen, stock your pantry, practice mindful eating, and plan healthier options for meals, snacks, and desserts.
Author
Series
Great Courses volume 2
Language
English
Description
How can you make the best choices when it comes to carbohydrates? Find out in this session that introduces you to the range of tastes and health benefits you can get with complex carbohydrates and whole grains. Explore the benefits of farro, bulgur wheat, and quinoa. Along the way, get tips and tricks on how to cook with and flavor whole grains to create some spectacular dishes.
Author
Series
Great Courses volume 17
Language
English
Description
Tour the eggplant varieties and dishes the world has to offer, including eggplant tart with cherry tomatoes, fontina, parmesan, and pesto; aromatic Szechuan eggplant; and fried eggplant with a sweetened miso sauce. But first, learn how eggplant has evolved and what to look for when shopping.
Author
Series
Great Courses volume 22
Language
English
Description
Learn how to label and store leftovers the way chefs do, then discover how to transform your remaining cooked veggies into entirely new dishes. Create smashed potatoes with bravas sauce; tattooed fingerling potatoes; an egg frittata; and a red flannel hash combining potatoes, beets, parsnips, carrots, and onions.
Author
Series
Great Courses volume 9
Language
English
Description
Take the mystery out of preparing onions, leeks, garlic, and shallots with recipes including a classic onion soup topped with croutons and gruyère; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad.
Author
Series
Great Courses volume 5
Language
English
Description
How do mushrooms differ from other vegetables? Here, Chef Briwa highlights the unique properties of mushrooms and the flavor and textural variances found in varieties from shitake to crimini. Then, watch as he creates two dishes bursting with umami: a vegetable pot pie and tamales filled with maitake, trumpet royale, and button mushrooms.
Author
Series
Great Courses volume 2
Language
English
Description
Learn how to select and cook summer squash in unexpected and satisfying ways, with a lesson featuring light, flavorful vegetarian recipes, including summer squash pasta studded with pecorino, almonds, tomatoes and garlic; grilled zucchini; roast zucchini lasagna with parmesan crisps; and pickled zucchini.
Author
Series
Great Courses volume 15
Language
English
Description
What can you do with cabbage, the king of the brassica family? Plenty, as you'll see in this lesson featuring a bold Asian cole slaw with toasted cashews; larb salad, a famous Southeast Asian meat dish; Savoy cabbage with prosciutto, gorgonzola, and pine nuts; and colcannon, an Irish take on mashed potatoes.
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