The Everyday Gourmet: The Joy of Mediterranean Cooking

Rated 2 out of 5 by from I have this but the websit is very difficult to bavigTe
Date published: 2021-04-14
Rated 5 out of 5 by from Mediterranean Cooking This course was truly phenomenal. One of the best courses that I have taken. Chef Briwa is a truly great teacher. Very informative and engaging. He has a very calm and likable manner. This was the second course of his that I have taken.
Date published: 2021-03-09
Rated 5 out of 5 by from What a delight! I so enjoyed spending time with Chef Bill Briwa as he demonstrated how to make dishes reflective not only of the cusine of the different regions of the Mediterranean, but shared the history of why these recipes evolved over time in relation to culture and geography. Thanks, Chef Bill, for a most entertaining and instructive series. It was most excellent!
Date published: 2021-02-25
Rated 5 out of 5 by from The movie part and text were both magnificent Chief Briwa is a very interesting instructor. I was never bored with his lectures. My family is Greek and were do some of the dishes a little differently, but I'm going to try his versions (ex: currants in dolmathes). That sounds good to me.
Date published: 2021-01-31
Rated 5 out of 5 by from Tastes of the Mediterranean Excellent presentation and content! Everything is presented in a way that makes it very accessible to use!
Date published: 2021-01-21
Rated 3 out of 5 by from Not Basic- More Gourmet Cooking I was hoping to learn some basic flavors of mediterran cooking. The course focuses on specific dishes not the flavors, herbs and cooking style of the mediterran. Good course if one just wanted to view a cooking class for entertainment.
Date published: 2020-12-28
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
  • y_2021, m_5, d_8, h_18
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.15
  • cp_1, bvpage1
  • co_hasreviews, tv_21, tr_124
  • loc_en_CA, sid_9284, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_teachco
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 3.98ms
  • 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

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.

Also By This Professor