Discover the secret techniques of Mediterranean cooking with this recipe-filled course presented by a chef-instructor at The Culinary Institute of America.
The Everyday Gourmet: The Joy of Mediterranean Cooking
You're gonna want to stock up on olive oil for this delectable look into the secret techniques of Mediterranean cooking.
Rated 5 out of
5
by
JacqueP from
The Joy of Mediterranean Cooking #1 lesson
The instructions were clear and easy to follow, even by a beginner cook. New tips that would be useful in other dishes as well are very useful. The teacher/chef is very good and makes the course pleasant to watch.
Date published: 2024-03-02
Rated 5 out of
5
by
Ed the amateur chef from
Fantastic tutorials
A in depth course of Mediterranean Cooking with a talented chef, in a causal format.
Date published: 2023-12-25
Rated 5 out of
5
by
menkiba from
just wow
I am going to rewatch this and write down every recipe and make theme evenings with dinners from all over mediterranean for my friends. I am already implementing some of what I saw into my everyday cooking.
Date published: 2023-11-07
Rated 5 out of
5
by
Moboha from
Mediterranean Cooking
I am thoroughly enjoying this course on Mediterrean cooking. Bill Biwi is an excellant teacher. I can hardly wait to go on to the next and the next country as he makes his way around the Mediterrean. I will watch each section over again when I have a chance to go shopping for the ingedients.
Date published: 2023-03-29
Rated 1 out of
5
by
Pat9336 from
The joy of Mediterranean cooking
I was very disappointed with this course. The recipes require ingredients that are not in average grocery stores. The course does not adapt recipes to average kitchen.
Date published: 2023-01-28
Rated 4 out of
5
by
BruceL from
The chef knows his craft and teaches joyfully and lovingly. My two suggestions are: 1. He uses much too much salt in every dish. I know we can adjust to our own taste and needs, but it is very unhealthy. And, 2. He should give measurements. Students taking this course are at all different levels of cooking.
Date published: 2023-01-19
Rated 5 out of
5
by
morenlucky from
Graphics detract from learning
We have enjoyed all of Chef Briwa's lessons. We are especially drawn to his personality and his approach to teaching each lesson. He enjoys his craft and he enjoys passing along recipes and tips.
The downside to Chef Briwa's lessons are the "look what I learned" intrusive graphics added to his Lessons. They are not only too large and too animated, they aren't necessary at all - simple on-screen text would accomplish the mission quicker, cleaner and less obtrusively.
Fortunately, the same Graphic Designer is not being used on the other Lessons we watch.
Date published: 2023-01-14
Rated 5 out of
5
by
Ed is hungry now from
A great start to expanding my cooking skills.
This just happened to pop up as we started delving into vegetarian cooking. Some recipes I was easily able to adapt & others I was able to pick up techniques. I fear not the couscous or quinoa anymore. I can only assume some of the lower star reviews expect these meals to cook themselves or don't understand the cultures that created these techniques. I would highly recommend this course to the open minded cook who wants to work outside the cookbook & pave their own road to feasting & not just cooking. Chef brings that point home in his last prep. I look forward to sharing my new feasts with family & friends. and using knowledge gained to change up some meals I've made before. I hope Chef Briwa expands his video course to other culinary cultures.
Date published: 2022-12-30
Overview
About
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.
Trailer
01: 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
02: 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
03: 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
04: 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
05: 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
06: 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
07: 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
08: 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
09: 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
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
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
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
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
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
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
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
