Delicious Dishes for Every Season: Fall

Rated 3 out of 5 by from Not a True Course but Excerpts of Other Courses These are lectures pulled from other courses. For example, I started to watch the very first video on White Bean & Sausage salad and it was immediately familiar. That is because it is lifted from the course titled Everyday Gourmet: Making Great Meals in Less Time. And, if you want the recipe, that is where you will find it - in the Guide for the Everyday Gourmet course, instead of being posted with this course where it would be easily accessible. While I don't dislike the idea of taking snippets of other courses and pulling them together in a unified whole, I think that should be clearly stated up front. I was disappointed when I realized these would not be new recipes but recipes and videos I have already watched in another course. I also think that it would not be that difficult to pull the recipes from the Guide (the same way the video snippets were pulled) and made easily accessible on the same page as the videos. Overall, I am not sure how to rate this. I am a new subscriber and have only watched about 5 Great Courses total. However, I have given all those courses the highest ratings. While I gave good reviews to the original course these videos are from, I think that the lack of transparency about what this course entails and the lack of easy access to the relevant portions of the Guide means this course does not live up to the standards of the other Great Courses I have viewed.
Date published: 2020-11-14
Rated 2 out of 5 by from lacks information (for me) The videos do not mean much if I don't have a recipe. Please ad a guidebook with recipies to this course.
Date published: 2020-10-24
Rated 3 out of 5 by from Where are the recipes? Hi Great Courses Plus: Can you create links to recipes on these videos? Otherwise they are very good.
Date published: 2020-10-06
Rated 2 out of 5 by from no book/recipe good lectures, but there is no book or recipe - I have to go back to see the lecture if I want to make the dish. and no specifics - for example roast for 5-8 minutes but at what temperature and so on
Date published: 2020-10-02
Rated 4 out of 5 by from Good, But A Little Too Brief I enjoyed this course very much, but would have appreciated the recipes to replicate the dishes. Bill Briwa's lectures were all very clear and easy to follow. The only reason I gave this 4 stars was because the last course on scones was way too short and pretty worthless.
Date published: 2020-09-30
Rated 4 out of 5 by from VERY QUICK COURSE While this was a good course and had a couple of dishes I wish there was a little more
Date published: 2020-09-18
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White Bean and Sausage Salad
1: White Bean and Sausage Salad

Although salads are traditionally considered a staple of spring or summer, once you add a starch and protein, it can hit the spot on an autumn day. Making great use of convenient ingredients, such as canned beans, and versatile enough that you can use whatever sausage you have on-hand, this tasty salad can be put together quickly and easily.

13 min
Spicy Butternut Squash Soup
2: Spicy Butternut Squash Soup

There’s nothing like soup to say autumn is here. A variation of the Thai soup Tom Kha Gai, this soup uses coconut milk for a rich, warm texture and replaces chicken with roasted squash to bring out fall flavors, as well as provide a vegetarian alternative.

12 min
Paella Valenciana
3: Paella Valenciana

Paella is a traditional Spanish dish that focuses on rice with garnishes intended just to add flavor to the rice. Paella takes some planning and prep time, but it’s a one-pan dish and the results are delicious and substantive.

26 min
Ragù Bolognese
4: Ragù Bolognese

Ragù Bolognese is a meat-based sauce in Italian cuisine, typical of the city of Bologna, which is a great way to warm up on a chilly, autumn evening. This hearty and filling sauce can be served with any sort of pasta or lasagna.

19 min
Scones with Currants
5: Scones with Currants

Scones are a British-baked good that is typically served with cream tea. They are similar to biscuits; but instead of butter, heavy cream is used to give scones the crumbly texture for which they are known. Adding currants or raisins brings a lovely fall flavor without resorting to pumpkin spice.

3 min
Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Bill Briwa

A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena Farmers' Market. Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, and Practical Winery &Vineyard Journal.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking

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