The Everyday Gourmet: Making Healthy Food Taste Great

Taught By Multiple Professors
Rated 5 out of 5 by from Nice mix of science and practical application I enjoyed watching Chef Briwa create dishes based on the nutritional info provided. Not only did the food look tasty, it looked easy to prepare too.
Date published: 2020-09-15
Rated 5 out of 5 by from Educational I have watched several chapters so far and really enjoy it. I am learning more with each class.
Date published: 2020-04-30
Rated 5 out of 5 by from Very, Very good explanation of various cooking te. I purchased this program quite sometime ago and have reviewed it many many times. This is a very very good teaching course for various techniques in cooking, given by an instructor at one of the foremost cooking schools in the United States.
Date published: 2019-04-17
Rated 5 out of 5 by from Solid course combining nutrition with food prep This course does a nice job of tying nutrition information into the foods that provide needed nutrition. As a high school culinary/nutrition teacher, I have found it to be very worthwhile and I think that anyone who wants to improve their nutrition knowledge and cooking skills will benefit. Chef Briwa has a wonderful teaching style and while he shows you how to prepare various, he also provides additional tips and information that I find to be very helpful. The other instructor (Connie) is a little more stilted and dry, as other reviewers have mentioned. However, the way the program moves back and forth between the two instructors is still engaging.
Date published: 2019-03-23
Rated 5 out of 5 by from Tasty Meets Healthy About a year ago I got an Instant Pot pressure cooker and have been learning to cook with healthier whole grains. That part has been easy. I’m working on changing from a traditional American Mid-west diet to a healthier (and less expensive) “Buddha” bowl diet. One problem – taste. Can’t seem to get the hang of making the grain dishes palatable. Cookbooks have recipes that are complicated, time consuming, and too many “special” ingredients. This course sounded like exactly what I needed and it was. Connie discusses the knowledge side of healthy cooking and Bill demonstrates. He shows easy, fast and tasty ways to make healthy dishes. (Not just whole grains.) He shows how to use leftovers (“repurpose”). The cooking is so easy you don’t need a recipe, although the course comes with a nice hardcover 72 page book. As I’m more the type to cook without a recipe, his guidelines fit my cooking style perfectly. I have learned great ideas to apply to my current dishes.
Date published: 2019-03-16
Rated 3 out of 5 by from Gets better as you get into it This course begins with some of the worst slow paced, teleprompter reading footage I have ever seen. I almost turned it off. The first episode’s worst, better, best segment is borderline insulting to the viewer. Let’s make the assumption that you have fairly sophisticated viewers that are culinary savvy and into nutrition (who else would watch it?). While watching I literally said out loud “you have got to be kidding!” However, once Chef Bill gets rolling it eventually picks up and has good substance. The first class desperately needs to be re-edited.
Date published: 2018-12-26
Rated 2 out of 5 by from This in only part way to being healthy. The recipes shown need to be redone with low or no salt. The amount of salt used could not be considered healthy even before I developed high blood pressure and therefore the course was of little value after I was diagnosed. I bought it thinking it would help me have tasty and healthy meals without so much salt.
Date published: 2018-11-02
Rated 5 out of 5 by from You Can’t Go Wrong with Chef Briwa Chef Bill Briwa is a national treasure. He is easily one of the most engaging, well-spoken, friendly, and organized chef instructors I’ve come across. This course specifically incorporates the Sonoma Diet and its food portioning ideas. Each lecture features Connie Guttersen (the author of The Sonoma Diet) discussing some of the science behind healthy foods and then we get Chef Briwa making several dishes incorporating what she just discussed. There’s something like 25 different dishes (plus a few seasoning ideas and beverages) in this course, and most them do seem very simple to shop for and prepare. Many of the dishes incorporate whole grains and probably half of them are entirely vegetarian-friendly. Because of this (and the fact there’s only 6 lectures) there might not be the huge variety of different dishes you’d expect, but that’s really a minor criticism. Also, there is no discussion of sodium and its potential health effects (and Chef Briwa definitely uses salt in these dishes liberally). I might have given this course 4 stars but Chef Briwa alone makes this a 5-star course.
Date published: 2018-07-24
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The Everyday Gourmet: Making Healthy Food Taste Great
Course Trailer
Good, Better, Best Strategies
1: Good, Better, Best Strategies

Join Dr. Guttersen and Chef Briwa in the kitchen as they teach you just how easy and rewarding it is to think about, cook, and eat food from a healthier perspective. As Chef Briwa shows you surefire ways to transform an oatmeal breakfast, a salad lunch, and a fish dinner into more appealing and nutritious meals, Dr. Guttersen introduces you to the benefits of building your meals around the Sonoma ...

37 min
Nutritious and Satisfying Whole Grains
2: Nutritious and Satisfying Whole Grains

What is Mediterranean cooking? Start your exploration by learning to cook some of the small dishes that populate menus around the region. Watch as Chef Bill Briwa creates pinchos morunos, or skewered food in the style of the Moors; a brandade of salt cod, which is popular in many Mediterranean countries; and dolmas stuffed with rice.

32 min
Adding Flavor with Healthy Oils
3: Adding Flavor with Healthy Oils

How can you make the best choices when it comes to carbohydrates? Find out in this session that introduces you to the range of tastes and health benefits you can get with complex carbohydrates and whole grains. Explore the benefits of farro (which tastes great when toasted), bulgur wheat (perfect for tabouli), and quinoa (which pairs well with fish). Along the way, get tips and tricks on how to co...

32 min
Protein-Understanding Your Choices
4: Protein-Understanding Your Choices

One powerful key to nutrition: a balance between lean animal protein and nutrient-rich plant protein. In this session, gain some powerful tips and strategies for incorporating this balance and maximizing the flavor of vegetables. Along the way, you'll learn how to make delicious dishes for almost any occasion, including a colorful stir-fry and a fresh and wonderfully textured barley salad....

29 min
Powerful Micronutrients-Cooking with Color
5: Powerful Micronutrients-Cooking with Color

Get a fascinating introduction to some ordinary foods whose health benefits make them extraordinary. Packed with vitamins and minerals, these "superfoods" truly confirm the ancient connection between food and medicine. Chef Briwa demonstrates how to tap into the power of these foods by providing you with step-by-step recipes for cooking a simple pasta dish with broccoli rabe and several easy salad...

33 min
Making Healthy Cooking a Lifestyle
6: Making Healthy Cooking a Lifestyle

Tie together everything you've learned in the previous sessions and get lasting insights into the importance of nutritious cooking for a healthy and happy lifestyle. Both Dr. Guttersen and Chef Briwa offer you in-depth advice on how to organize your kitchen, stock your pantry, practice mindful eating, and plan healthier options for meals, snacks, and desserts....

36 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

Also By This Professor

Connie Guttersen

At the CIA, I've had the amazing opportunity to work with some of the most talented chefs in the world like Chef Bill Briwa and as a result, my own nutrition philosophy has changed for the better. I hope yours will too. Rather than looking at food and eating as a diet, I like to think of it more as a lifestyle, where meals are a celebration and I can encourage my own family to indulge in healthy and delicious foods. Words like healthy, indulgence and celebration typically don't together, but good food that is prepared well is actually a treat to the palate.

ALMA MATER

Texas Woman’s University

INSTITUTION

The Culinary Institute of America

About Connie Guttersen

Dr. Connie Guttersen is a nutrition instructor at The Culinary Institute of America at Greystone. A registered dietitian and culinary professional, and a leading expert on the health benefits of diets inspired by international cuisines, she earned her Ph.D. in Nutritional Physiology from Texas Woman's University. Dr. Guttersen is the internationally renowned author of the New York Times best-selling books The Sonoma Diet and The Sonoma Diet Cookbook, which combine the latest nutrition science with a whole-health lifestyle approach that focuses on food to maintain and improve vitality and heart health. A frequently sought-after media personality, Dr. Guttersen has appeared on national broadcast programs such as The TODAY Show, The View, and Fox & Friends, and she has also written on healthy food combinations and the joy of flavorful foods for publications including The New York Times; USA Today; the Los Angeles Times; and O, The Oprah Magazine. Dr. Guttersen has also consulted with a range of corporations and Fortune 500 companies-including Kraft Foods, Nestle, and Panera Bread-on food trends and using world cuisines for culinary inspiration.

Also By This Professor