The Everyday Gourmet: Making Great Meals in Less Time

Rated 3 out of 5 by from Disappointed Out of all the courses taught by this professor, this one is the worst
Date published: 2021-05-10
Rated 4 out of 5 by from Interesting Interesting course. This was my first Great Courses lecture with related to cooking or with this chef. I agree with other reviews that if you start watching understanding the course title, you will get more out of the course. It is not titled "quick weeknight dinners" or "30 minute meals", it is titled great meals in "Less Time". But, the title does not indicate less time than what. So for many, these meals could be an all day affair while more experienced cooks may find the dishes and ingredients rather mundane. The lecture also does a less than stellar job pointing out where you are saving time. For example, in the 5th lecture, the Chef states, in a bit of a throw away line, that you can use the leftover cauliflower for the dish made in video #1. It would make more sense to the viewer to show the cauliflower dish in video #1, state you are saving the cauliflower for a later lecture, and then remind the viewer when you get to that lecture that you are using the leftover cauliflower. (This same chef does a better job of showing what he is making and saving for reuse in the lecture on Healthy Meals Taste Great" which I watched subsequently.). Overall, I got some good tips and the course was worth watching.
Date published: 2020-10-15
Rated 5 out of 5 by from Great meals in less time Enjoyed the program and got some great ideas. Good recipe choices (full recipes in attached course booklet). Very impressed by the chef....nice pace, clear voice, easy to follow instructions, great enthusiasm. Appreciate the way he encourages viewers to modify and adapt recipes, depending on preferences and what's in the fridge. Helpful plan-ahead tips. I would 5ake other courses taught by him.
Date published: 2020-10-11
Rated 5 out of 5 by from Great course Easy to follow and understand.Thanks Also not a quick course just the right pace.
Date published: 2020-03-21
Rated 5 out of 5 by from I love the course. Chef Bill Briwa not only showed me how to prepare and cook, but also how to incorporate many of the foods into future meals.These meals are uncomplicated, fun to make, and easy to make.
Date published: 2019-10-13
Rated 2 out of 5 by from Reaction to "Making Great Meals in Less Time" The meals were complicated. For the most part, they would take longer to prepare than most people would want to spend.
Date published: 2019-08-12
Rated 5 out of 5 by from good push I was looking for some more excitement and easy work after 60 years of cooking. It did that and I learned a lot that I didn't expect!
Date published: 2018-11-19
Rated 3 out of 5 by from Great videos, average package What I mean by my review title above is that although the videos are very well done, the logistics of working around the course material is not. I wish that recipes can be accessed easier within the course book. I also wished the recipes could be easier to print out. The chef does not talk about quantities (ounce of this, half pound of that etc.) while demonstrating the techniques, so I felt I need to get to the recipe, print it out etc. before viewing the video so I could follow along a bit better. Printing out recipes are not as easy as it could be. Maybe I am a bit picky, but print friendly recipe pages and better navigation around the course book would have been helpful.
Date published: 2018-10-13
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The Everyday Gourmet: Making Great Meals in Less Time
Course Trailer
Into the Mind of a Chef
1: Into the Mind of a Chef

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.

36 min
Launching the Day
2: Launching the Day

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.

30 min
One Fresh Thing
3: One Fresh Thing

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.

33 min
Evolution of a Quick Dish
4: Evolution of a Quick Dish

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.

32 min
What Makes a Meal?
5: What Makes a Meal?

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.

34 min
A Chef Entertains
6: A Chef Entertains

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.

34 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.


The Culinary Institute of America


The Culinary Institute of America

About Bill Briwa

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.

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

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