Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course taught by The Culinary Institute of America.
The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Overview
Syllabus
- By This Expert
- 01: Cooking-Ingredients, Technique, and Flavor
- 02: Your Most Essential Tool-Knives
- 03: More Essential Tools-From Pots to Shears
- 04: Saute-Dry-Heat Cooking with Fat
- 05: Roasting-Dry-Heat Cooking without Fat
- 06: Frying-Dry-Heat Cooking with Fat
- 07: From Poach to Steam-Moist-Heat Cooking
- 08: Braising and Stewing-Combination Cooking
- 09: Grilling and Broiling-Dry-Heat Cooking without Fat
- 10: Stocks and Broths-The Foundation
- 11: The Stir-Fry Dance-Dry-Heat Cooking with Fat
- 12: Herbs and Spices-Flavor on Demand
- 13: Sauces-From Beurre Blanc to Bechamel
- 14: Grains and Legumes-Cooking for Great Flavor
- 15: Salads from the Cold Kitchen
- 16: Eggs-From the Classic to the Contemporary
- 17: Soups from around the World
- 18: From Fettuccine to Orecchiette-Fresh and Dry Pastas
- 19: Meat-From Spatchcocked Chicken to Brined Pork Chops
- 20: Seafood-From Market to Plate
- 21: Vegetables in Glorious Variety
- 22: A Few Great Desserts for Grown-Ups
- 23: Thirst-The New Frontier of Flavor
- 24: Crafting a Meal, Engaging the Senses
Taught by
Bill Briwa
