Take your dishes to new culinary heights with this course-taught by a chef from The Culinary Institute of America-that explains the hows and whys of using spices in cooking.
The Everyday Gourmet: Essential Secrets of Spices in Cooking
Cooking with spices doesn't have to be scary. Or sporty. Or baby. Or posh. Pumpkin, however, is optional.
Rated 5 out of
5
by
philycia from
I enjoyed this very much so. The Chef is very clear and knowledgeable in the subject. If you watch you'll notice small little hints the Chef drops from time to time. The Chef has everything "mise en plas" but you can find the recipe with ingredients in the guidebook. Can't wait to try the recipes myself.
Date published: 2024-08-01
Rated 5 out of
5
by
Kibr1 from
Yummy!
A virtual around the world culinary experience - within the comfort of one’s own kitchen.
I would love more courses such as this - particularly vegan culinary arts; in addition to food safety courses.
Thanks again for another great course.
Date published: 2024-04-30
Rated 4 out of
5
by
DaGeek from
Good, Not Quite What I Was Expecting
My wife and I both enjoy our subscription to Wondrium streaming, but we have different interests. So we hunt around a bit to find a class that both of us can watch and enjoy together. She loves to cook. I love to eat. So this class on spices seemed like it might be a fit.
If my wife was writing this review, she would probably have given it 5 stars. I am going to give it 4 stars. I was expecting something perhaps on the scholarly side detailing the history, economic impact, etc of spices, or perhaps more along the lines of a wine tasting class giving the different characteristics of each spice or herb. What transpired was a cooking class wherein he talked about spices. To give the presenter his props he did touch on the themes of history, economic impact and the flavor/aroma profile of the various spices covered as he cooked/prepared various dishes with the spices.
I especially enjoyed the episode on Mexico-Chiles for Every Palate. And I did learn a lot about different types of chiles.
The presenter/chef obviously enjoys what he does and has a great method of conveying that and of teaching.
As long as you take it for what it is, a cooking class wherein he talks about spices, you will enjoy it.
Date published: 2023-12-16
Rated 5 out of
5
by
mrssophie from
Excellent
I really enjoy watching Bill Briwa. If you watch all of his courses, you gain an education that almost comes to you subliminally. He is not only a good chef but i think that he is a good teacher and i have gained alot.
Date published: 2023-08-15
Rated 5 out of
5
by
artybeachlawyer from
Excellent course, instructor, and materials!
This is so much more than a collection of recipes and spice blends from India, Mexico, China, the Mediterranean, Northern Europe, and New America Cuisine. It teaches what cooking shows do not, namely how to toast, grind, and when not to grind, store, cook, and combine spices. I learned how to get the most out of spices and how important toasting is.
Date published: 2023-04-17
Rated 5 out of
5
by
AMY_PA from
essential secrets of spices in cooking
excellent lectures, with the introduction of various spices, and technique how to handle them.
Date published: 2022-12-27
Rated 5 out of
5
by
JTR1000 from
Very informative!
He covered a number of cultures and spices from each. We enjoyed the addition of this information to our cooking. Looking forward to trying them out!
Date published: 2022-12-13
Rated 5 out of
5
by
Sharee from
Wonderful info on how to use spices
I like to cook and try new recipes, or make up my own recipes. These lessons gave me a lot of great ideas. I highly recommend this to anyone who enjoys food and cooing.
Date published: 2022-08-21
Overview
About
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, 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. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.
Trailer
01: India-Heart of the Spice World
Journey to India, which produces 50 percent of the spices consumed around the globe, and learn how to work with cumin, coriander, paprika, masalas, and other unique tastes from this cuisine of spice. Recipes include basmati rice with cardamom and cloves, chili tamarind shrimp, and a sweet chai tea.
36 min
02: China-From Peppercorns to Tea
Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. As Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail, and more, you'll discover depths of flavor you won't find in the takeout food we're all familiar with.
31 min
03: Mexico-Chiles for Every Palate
First, explore the differences between common chiles such as jalapenos, guajillos, and poblanos-and how each can add a unique (and spicy) twist to Mexican dishes. Then, follow the step-by-step process of making the perfect mole that incorporates roasted chiles and spices ranging from Mexican oregano to chocolate.
33 min
04: Mediterranean Spices-Exotic Blends
Find out why spices help make Mediterranean cuisine so rich and exciting. Some of the many diverse spices you'll learn about here: ras el hanout, a complex spice mix from Morocco; charmoula, a thick vinaigrette from North Africa; za'atar, the Egyptian blend of thyme, sesame, and sumac; and even preserved lemons.
28 min
05: Treasured Spices in Northern Europe
Travel now to northern Europe, where you'll get a tasty introduction to some of the many commonplace and exotic spices from Hungary, Spain, and other European countries. Hungarian paprika, Spanish pimenton, caraway, juniper-these and other ingredients, you'll learn, are the key to unforgettable dishes ranging from goulash to mulled wine.
34 min
06: New American Cuisine-The Global Kitchen
Embrace everything you've learned about cooking with spices by taking a classic American dish-fried chicken-and using spices to give it unique cultural twists. You'll see how a mastery of spices is the key to creating Indian, Latin American, Chinese, and Mediterranean chicken dishes, each with its own captivating flavors and aromas.
34 min
