The Everyday Gourmet: The Joy of Mediterranean Cooking

Rated 5 out of 5 by from Chef Briwa is the best! I'm 2/3 done with the course and every lesson has been informative and full of valuable and useful material. Chef Briwa is a no-frills, to the point instructor which I would prefer to watch over any TV personality chef.
Date published: 2020-10-26
Rated 5 out of 5 by from Highly recommended! What a great course!! I thoroughly enjoyed it! It ended too soon!! :)
Date published: 2020-10-25
Rated 5 out of 5 by from Delicious and healthy wonderful recipes. Since I avoid many grains, I have used pasta and rice alternatives like squashes and cauliflower and wonderful flavors still came through. However, some dishes, like paella, need the real thing!
Date published: 2020-10-23
Rated 3 out of 5 by from Worth the Price I'm learning more about kitchencraft than about my intended objective, but it's fun. What I really need is a medical guide to a Mediterranean diet without making a career or a hobby of cooking.
Date published: 2020-08-28
Rated 5 out of 5 by from Great recipes and tips Watched the whole set in 3 days. Excellent recipes and tips with entertaining historical and personal anecdotes.
Date published: 2020-08-17
Rated 4 out of 5 by from o-pa Looks like a lot of good dishes, but you must like olive oil
Date published: 2020-08-12
Rated 5 out of 5 by from It is what it says it is This class is a whole new world of different foods and spices for. Every dish that I have made so far goes beyond my expectations in flavor
Date published: 2020-08-08
Rated 5 out of 5 by from Love the dvd I've recently started watching and going along with the book !! I love it ! I'm making the first recipe soon !!
Date published: 2020-08-06
  • y_2020, m_11, d_25, h_17
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.12
  • cp_1, bvpage1
  • co_hasreviews, tv_21, tr_118
  • loc_en_CA, sid_9284, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_teachco
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 4.33ms
  • REVIEWS, PRODUCT
The Everyday Gourmet: The Joy of Mediterranean Cooking
Course Trailer
Tastes of the Mediterranean
1: Tastes of the Mediterranean

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.

34 min
Butter and Cheese: Northern Italy
2: Butter and Cheese: Northern Italy

Turn your attention to northern Italy, which-with its pastureland and cooler climate-has far more in common with the cuisine of northern Europe than it does with other regions of Italy. Learn to scratch make ricotta gnocchi, vitello tonnato, and tiramisu, plus a quick hors d'oeuvre that makes the most of any leftover ricotta....

34 min
Classical Italian Cuisine: Central Italy
3: Classical Italian Cuisine: Central Italy

As you move south to the milder weather of central Italy, watch a step-by-step demonstration on making pasta from scratch for a savory pappardelle with ragù Bolognese, along with a salad accompaniment of bitter greens that serves as a digestive, and a simple first course-stracciatelle soup. ...

35 min
Bounty from the Sea: Southern Italy
4: Bounty from the Sea: Southern Italy

Because Italy extends into the Mediterranean, it has adopted many culinary ideas from other countries. Learn how to make one such dish: an African-inspired caponata with seared tuna rolled in spices. Also, discover how to make authentic Neapolitan pizza with a home oven and finish with a refreshing coffee granita dessert....

35 min
The Everyday Joys of Olive Oil
5: The Everyday Joys of Olive Oil

Olive oil is a defining element of Mediterranean food. In this lecture on the quintessential ingredient, explore its possibilities from the beginning of a meal through the end, with a salt-crusted branzino preparation, a tomato soup, and even a chocolate dessert. Discover how olive oil is made and how its flavor profile evolves....

34 min
Paella: The Landscape of Spain in a Pan
6: Paella: The Landscape of Spain in a Pan

If all the tastes of Spain could be captured in a single dish, it would be paella. Learn the subtleties of cooking this national dish, which can be made with a variety of meats and vegetables. Complete the meal with a marinated olive appetizer that pairs perfectly with sherry and a roasted salad called an escalivada....

35 min
A Spanish Tradition: Tapas and Sherry
7: A Spanish Tradition: Tapas and Sherry

A small dish tradition exists all around the Mediterranean. Among the most well known is Spain's tapas, which you'll explore here starting with bartender's chorizo, a dish served flaming in an asador. Take a detailed look at sherry, which is central to tapas culture, and learn how to make other simple small plates....

35 min
Tunisia-The Home of Harissa
8: Tunisia-The Home of Harissa

Continue to Tunisia on the North African coast for another small-plate tradition, known as mezze. After Chef Briwa demonstrates three such starters, watch as he prepares brik, a savory harissa-spiced pastry; a Tunisian tagine; and a chakchouka featuring merguez sausage-a food, along with preserved lemon, that reflects the country's Muslim faith....

35 min
Technique and Polish: Mastering Moroccan Food
9: Technique and Polish: Mastering Moroccan Food

While the cuisines of Morocco and Tunisia share much in common, such as using sweet spices, their differences can be striking. See how they vary, then turn your attention to making a complete Moroccan meal featuring mezze, an elaborate seven-vegetable couscous, and bisteeya, a savory pastry made with chicken....

36 min
Health and Wellness-A Mediterranean Diet
10: Health and Wellness-A Mediterranean Diet

Here, Chef Briwa demonstrates dishes that underscore the health benefits of Mediterranean cooking, including fava with tomato-braised capers, a North African salmon tagine, Greek salad over barley rusks, and a date and orange salad that can be enjoyed as mezze or dessert. Get a tutorial on making preserved lemons, which are substituted for vinegar in cultures that forbid alcohol....

34 min
Sharing Abundance: The Cuisine of Greece
11: Sharing Abundance: The Cuisine of Greece

See how a typical Sunday dinner in Greece might look, complete with roasted chicken; a horta featuring boiled wild greens, feta, and squash blossoms; and an orzo pasta salad with lentils. But first, learn how to make a simple, five-ingredient soup known as avgolemeno, and a saganaki using Kefalotyri, a unique, non-melting cheese....

35 min
Tastes from the Palace Kitchens of Istanbul
12: Tastes from the Palace Kitchens of Istanbul

Straddling three continents and thousands of years, Turkey is a fascinating country. Gain insight into the nation's culinary influences, then watch as Chef Briwa creates a hot yogurt soup-which uses simple ingredients but a somewhat complex technique-rice-stuffed vegetables, hunkar begendi (a lamb dish whose name means "the sultan's delight"), and a dessert of poached apricots with yogurt and pist...

34 min
A Favorite Street Food from the East
13: A Favorite Street Food from the East

Travel to the Eastern Mediterranean, where you'll encounter simple but delicious street food, including falafel, that has its roots in a nomadic way of life; salads featuring labne, a drained yogurt cheese; and a simple purslane salad rich in omega-3. Also, learn how to make a tabbouleh salad with bulgar wheat....

35 min
Foundations from the South of France
14: Foundations from the South of France

What is in herbes de Provence? How do you deal with a fresh artichoke? Find out in this presentation on the cooking of Provence where, unlike the rest of France, olive oil is king. Discover how to prepare a quintessentially Provençal vegetable melange, an olive tapenade, artichokes barigoule, and lamb featuring those famous herbs....

35 min
Fresh Catch: Seafood of the French Riviera
15: Fresh Catch: Seafood of the French Riviera

Make your way to the French Riviera for a lesson on traditional coastal cuisine. Learn how to cook the iconic, elaborate seafood dish known as bouillabaisse and a soup garnish called rouille, in addition to a fresh accompaniment salad that takes its inspiration from the mesclun mixes of days gone by....

36 min
Bringing the Mediterranean Home
16: Bringing the Mediterranean Home

Now that you've made your way around the Mediterranean, consider how what you've learned can be applied to make your cooking more satisfying. Discover new ways to incorporate olive oil, particularly at breakfast; revisit the brandade; learn how to feature the flavors of bouillabaisse in a versatile vinaigrette; and more....

38 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