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The Everyday Gourmet: Rediscovering the Lost Art of Cooking

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Overview

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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.

Syllabus

  • 01: Cooking-Ingredients, Technique, and Flavor
  • 02: Your Most Essential Tool-Knives
  • 03: More Essential Tools-From Pots to Shears
  • 04: Saute-Dry-Heat Cooking with Fat
  • 05: Roasting-Dry-Heat Cooking without Fat
  • 06: Frying-Dry-Heat Cooking with Fat
  • 07: From Poach to Steam-Moist-Heat Cooking
  • 08: Braising and Stewing-Combination Cooking
  • 09: Grilling and Broiling-Dry-Heat Cooking without Fat
  • 10: Stocks and Broths-The Foundation
  • 11: The Stir-Fry Dance-Dry-Heat Cooking with Fat
  • 12: Herbs and Spices-Flavor on Demand
  • 13: Sauces-From Beurre Blanc to Bechamel
  • 14: Grains and Legumes-Cooking for Great Flavor
  • 15: Salads from the Cold Kitchen
  • 16: Eggs-From the Classic to the Contemporary
  • 17: Soups from around the World
  • 18: From Fettuccine to Orecchiette-Fresh and Dry Pastas
  • 19: Meat-From Spatchcocked Chicken to Brined Pork Chops
  • 20: Seafood-From Market to Plate
  • 21: Vegetables in Glorious Variety
  • 22: A Few Great Desserts for Grown-Ups
  • 23: Thirst-The New Frontier of Flavor
  • 24: Crafting a Meal, Engaging the Senses
  • By This Expert

Taught by

Bill Briwa

Reviews

4.7 rating at The Great Courses Plus based on 641 ratings

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