The Everyday Gourmet: The Joy of Mediterranean Cooking

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
Rated 3 out of 5 by from error in recipe Pinchos morunos recipe says use 2 heads of garlic, the correct amount is 2 cloves of garlic. I don't know how else to get feedback to these folks. So I'm putting it here. Now I'll need to check every recipe in the guide book to make sure it matches reality. I would have thought someone would have made these dishes from the recipes to make sure they are correct. I guess not. sheesh.
Date published: 2020-07-11
Rated 5 out of 5 by from Mediterranean Cooking Absolutely fabulous!! Now I know how to put together the foods that I adored when I lived in Europe...!!!!
Date published: 2020-06-21
Rated 5 out of 5 by from I didn't want it to end! I thoroughly enjoyed the format learning about the history and climate of each region and the impact on the cuisine. The instruction gave me new techniques and a new appreciation for the regional variation of food.
Date published: 2020-06-16
Rated 5 out of 5 by from Yum! In these 'safer at home' times I quickly became bored the same old stuff in my pantry. Unable to wander the produce aisles and deli department of my local market for inspiration, I seemed to be losing all interest in food. Bill Briwa to the rescue! I remembered taking "Rediscovering the Lost Art of Cooking" a few years ago and how much I'd learned from the course, so when "The Joy of Mediterranean Cooking" with the same chef showed up on sale I made the purchase and am so glad I did! The very first recipe, Pinchos Morunos, had me adding spices to my Instacart order. The mouthwatering photography coupled with the casual style of Briwa and just the right amount of history, culture and variation makes another outstanding course. I live alone and have always preferred to cook at home rather than dine out, so I appreciate the elegance of the selected dishes. I have also learned to divide recipes to provide only one or two servings (thanks to Briwa encouraging students to tailor make dishes to suit the purpose) or selecting recipes that can be frozen in individual servings. By the time my section of the country opens up, I'll have practiced enough to know which dishes I do well (and taste best) and be ready to entertain again!
Date published: 2020-06-14
Rated 5 out of 5 by from The Everyday Gourmet: The Joy of Mediterranean Coo Excellent instruction. Chef Briwa is clearly spoken and his technique makes it easy to understand.
Date published: 2020-05-21
Rated 5 out of 5 by from A fantastic and flavorful tour I just finished the course and can't recommend it enough. Chef Bill was a true rock star in the kitchen and I feel so privileged to still be able to learn from his amazing courses and lectures. If you want to be a better home chef, invite him into your kitchen and you won't regret it.
Date published: 2020-05-08
Rated 5 out of 5 by from Early days - but so much more to look forward to So far have only got to view lesson 1 of 16 but have watched that three times. I’ve also made two of the three recipes actually prepared in this first lesson. So far - totally delighted.
Date published: 2020-05-02
Rated 5 out of 5 by from The Everyday Gourmet: the Joy of Mediterranean ... I enjoy the professor- he is witty, humorous and down-to-earth.He has a lot of great tips and tricks to cooking and my daughter and I are really enjoying the series. A great thing to share- the joy of cooking and learning.
Date published: 2020-04-29
Rated 5 out of 5 by from Lots of information shared in an interesting way You could tell Chef Briwa is PASSIONATE about the subject of eating around the Mediterranean! Great demonstrations, accessible explanations, and lots of background information and lore to make the programs just zoom by. Well worth the investment!
Date published: 2020-04-17
Rated 5 out of 5 by from Great reading I like reading how to do things and then watch how to do it.
Date published: 2020-03-19
Rated 4 out of 5 by from Enjoyable, useful and educational My husband bought this as a gift for me as I love to cook. I like the DVD only with a book, because I can take notes and have the recipe in front of me for notes. I like the history behind the recipe and behind the Mediterranean diet. Good presentation by the chef as well!.
Date published: 2020-03-05
Rated 5 out of 5 by from nice intro I liked the video it was excellent intro. But I really would have liked more Greek food: no slavaki, mousaka, pastio or taziki sauce? Also a list of the majority of med. spices and ingrediants to have on hand would be good as another chapter.
Date published: 2020-03-01
Rated 5 out of 5 by from The CIA Offers Great Instruction! The Mediterranean diet offers great taste and healthy living! Enjoy!
Date published: 2020-02-20
Rated 5 out of 5 by from I think the courses I bought are a great enlightenment to learning something new. I’m so happy with my purchase. The Mediterranean cooking course is amazing.
Date published: 2020-02-18
Rated 5 out of 5 by from Superb Quality Quality of content and videos are very impressive!
Date published: 2020-02-17
Rated 5 out of 5 by from Easy to understand As a Cardiovascular Nurse, I'm familiar with this diet. This book is awesome, easy to understand and ingredients are available in local super markets. Love it.
Date published: 2020-02-10
Rated 2 out of 5 by from Disappointed I was hoping to get information about Mediterranean diets and more importantly how to prepare meals based on things most American pantries have readily available. There are some great dishes introduced but I would be at a loss to find many of the ingredients necessary to prepare them.
Date published: 2020-02-06
Rated 1 out of 5 by from Choice of recipes Would like to return this. There isn't one recipe that I will make!
Date published: 2020-02-06
Rated 5 out of 5 by from Great chef and ideas! I wanted to know about Mediterranean cooking but had no idea of how many countries and areas were included. Now I am well versed in the types of foods considered Mediterranean and how to make them. The videos were entertaining and informative and once I started watching, I didn’t want to stop. The chef is amazing with clear demonstrations and recipes and while I won’t attempt the more complicated ones, I will certainly be making a number of them using the recipe book that came with the videos.
Date published: 2020-01-31
Rated 4 out of 5 by from Great way to learn This course is surprising and definitely worth it. I learned so much. I wish there were 20 more CIA courses!
Date published: 2020-01-29
Rated 5 out of 5 by from Wonderful! I am absolutely loving this course. Lectures are informative and interesting. I am inspired to try new recipes.
Date published: 2020-01-23
Rated 5 out of 5 by from Great recipes, especially for the diabetic. As a newly diagnosed diabetic, I really appreciate the wealth of information in this course. Looking forward to more healthy eating!
Date published: 2020-01-06
Rated 5 out of 5 by from Another enjoyable course The food looks great and the instructor makes it look easy to do.
Date published: 2019-12-22
Rated 5 out of 5 by from Informative! This course was easy to follow and offered great information. I will definitely look for other courses by this instructor!
Date published: 2019-09-08
Rated 5 out of 5 by from Joy of Mediterranean Cooking It was great fun to watch to watch a real chef prepare foods from countries around the Mediterranean. I am not a chef so I learned so much on how to go about preparing foods. And I plan on giving the Course to my grandson who plans on being a chef.
Date published: 2019-05-27
Rated 5 out of 5 by from If you know what's good for you - get this! My wife bought this course looking for an activity we could do together. We watched a couple of the lessons together & I cooked them & we loved them. Chef Bill does this extremely well. But, the phase passed and they sat on the shelf. Then my Doctor gave me a choice - try the Mediterranean diet or take drugs. Ah ha - I have a DVD on that. It was tough for me at first as this was nothing like the menu I've been producing for the family for years. I had to learn to cook all over again - new ingredients, new techniques, new flavors, new sources of carbs, protein, etc. Chef Bill walks us around the Med. region by region explaining the foundations of each region's cuisine - for example how cream and butter may reign in Paris, but as you travel South that cholesterol blast gives way to heart healthy olive oil. I'm now a big fan of fava which has become something of a staple. My "hamburger meat with a can of tomatoes" days are well and truly over and ragu is "in". My Doctor is thrilled with the results too - says I'll be feasting for years. If you've been told to try the Mediterranean diet for heart health but don't know where to start this is a MUST. If you like great food you will love this style of cooking and the results it delivers. And, once again, Chef Bill is brilliant with the instruction.
Date published: 2019-05-03
Rated 5 out of 5 by from Feeling skilled! I'm a busy Grandma so I'm slow to get the course finished, but it's my pleasure to take the time and grow my brain with new skills and info. My treat to myself to sit down and learn! Thanks for this opportunity.
Date published: 2019-04-16
Rated 5 out of 5 by from Get this This is the 2nd course I bought by this instructor. I am very happy with both of them He talks to you like a human being, explaining as he goes along. Plenty of good tips and recipes both on the disk and in the book that comes with it. If you want to broaden you skills I recommend this. Hope this helps.
Date published: 2019-04-08
Rated 5 out of 5 by from Great course!!!!! I love cooking so this was a great course. This put some extra into my cooking.
Date published: 2019-03-17
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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

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