Learn how to craft fantastic meals without spending all day in the kitchen with this brilliant course taught by an expert chef from The Culinary Institute of America.
The Everyday Gourmet: Making Great Meals in Less Time
Who has time to cook after work? You will, with these quick-and-easy recipes that are all gourmet, and no delivery tip.
Rated 5 out of
5
by
NY Chuck from
The Everyday Gourmet
I've taken all of Bill Briwa's courses. He's a wonderful teacher and gifted chef. All recipes and instructions are available on site, so I can cook at my leisure and modify to suit my taste. Visually attractive and multi-level, so suits all skills.
Date published: 2024-06-10
Rated 4 out of
5
by
Kibr1 from
Gourmet meets simplicity
Simply my opinion: Aside from wishing the meals were vegan; they were prepared with great attention with options for plant based persons to veganise them - keeping with a substantial enough reason with simplicity, budget sense, aromatic, visually pleasing, no doubt delicious, nutritious, well balanced, and in keeping with efficiency of time management. Loved the party planner, a great use of stress free entertaining. I look forward to reviewing these courses again, preparing the meals, and viewing more of The Everyday Gourmet Courses. I would recommend this course to a vegan or a non vegan friend.
Date published: 2024-04-16
Rated 5 out of
5
by
Great Woman from
The Everyday Gourmet:Making Great Meals in Less Ti
I am a very picky eater but even I salivated when I saw how beautiful the food looked when Chef Briwa presented the dish. He has even motivated me to spend more time preparing food instead of just throwing it together.
Date published: 2022-11-05
Rated 5 out of
5
by
Yves G from
Great suggestions of meals!
We bought many courses of Everyday Gourmet. Bill Briwa is (unfortunately was) a great chef and a great communicator. For him cooking is a second nature, easy and versatile. He give us the technic and it's up to us to apply them to our preferred recipes. This particular courses is the synthesis of all his others courses. And like Chef Bill used to say, you will enjoy it again and again and again.
Date published: 2022-10-31
Rated 5 out of
5
by
Donna1 from
Great meals unless we time
Lots of great tips and recipes. I have other cooking courses by the same instructor and love them!
Date published: 2022-09-12
Rated 5 out of
5
by
Rich12 from
Beyond what we expected
As with every course we've purchased through The Great Courses, my wife enjoys it. I learn a lot myself.
Date published: 2022-07-06
Rated 5 out of
5
by
cherikg from
Wonderful instruction
I enjoyed this very much and learned a ton of the small details that sets apart mere cooking to the ART of cooking. There were many technique tips that I will utilize in my own cooking and pass on to others who enjoy learning new kitchen secrets.
Date published: 2022-04-26
Rated 5 out of
5
by
rn2nrm from
So helpful
This is the basic home ec cooking I should have taken in high school 60 yrs ago. I've missed out on so much fun cooking that I am now in seventh heaven with this program!
Date published: 2022-03-01
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: 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
02: 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
03: 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
04: 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
05: 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
06: 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
