The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Watch The Everyday Gourmet: Rediscovering the Lost Art of Cooking

  • 2012
  • 1 Season

The Everyday Gourmet: Rediscovering the Lost Art of Cooking is an educational cooking show presented by The Great Courses. The show is hosted by culinary expert and cookbook author, Bill Briwa, who takes viewers on a journey to rediscover the lost art of cooking through various cooking techniques, ingredients, and kitchen tools.

The show is designed to teach viewers how to create delicious and healthy dishes in their own homes. Each episode is around 30 minutes long and focuses on a particular cooking skill or technique, such as roasting, sautéing, or grilling. Bill Briwa demonstrates how to use each technique to cook a variety of dishes, from simple weeknight meals to more complex dishes for special occasions.

In addition to teaching culinary skills, the show also introduces viewers to a wide range of ingredients and kitchen tools. Bill Briwa explains the different properties and uses of various ingredients, such as different types of meat, vegetables, and grains. He also demonstrates how to properly use and care for kitchen tools like knives, cookware, and appliances.

Throughout the series, Bill Briwa emphasizes the importance of using fresh, whole ingredients and of developing a strong understanding of cooking fundamentals. He encourages viewers to experiment with different ingredients and to adapt recipes to their own tastes.

The show is shot in a beautifully designed kitchen set that is both functional and visually appealing. The set includes a large island for cooking demonstrations, as well as a dining area where Bill Briwa and invited guests enjoy the finished dishes.

While the show primarily focuses on cooking techniques and ingredients, it also includes segments on wine pairing, menu planning, and entertaining. Bill Briwa provides tips for choosing and pairing wines with different types of dishes, as well as suggestions for planning a menu for a dinner party or special occasion.

Throughout the series, Bill Briwa's enthusiastic and engaging teaching style keeps viewers engaged and entertained. He is clearly passionate about cooking and his love for the art is contagious. Viewers will come away from the show with a renewed appreciation for the joys of cooking and the importance of quality ingredients and proper technique.

Overall, The Everyday Gourmet: Rediscovering the Lost Art of Cooking is an excellent educational cooking show that provides viewers with a strong foundation in cooking technique, ingredients, and kitchen tools. Whether you are a beginner cook or an experienced home chef, there is something to learn and enjoy in this informative and entertaining series.

The Everyday Gourmet: Rediscovering the Lost Art of Cooking is a series that ran for 1 seasons (24 episodes) between November 2, 2012 and on The Great Courses

The Everyday Gourmet: Rediscovering the Lost Art of Cooking
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Seasons
Crafting a Meal, Engaging the Senses
24. Crafting a Meal, Engaging the Senses
November 2, 2012
Bring together everything you've learned about cooking from the previous lessons to create an entire meal--starter (Spanish tortilla), main course (gnocchi with tomato salad), dessert (pineapple turnovers)--from start to finish. You're sure to discover that by engaging your senses and using fundamental techniques, cooking can be rewarding and fun.
Thirst-The New Frontier of Flavor
23. Thirst-The New Frontier of Flavor
November 2, 2012
Explore how wine shouldn't just be something you drink with dinner but an integral part of a compelling dining experience. Chef Briwa demonstrates important points using a medley of wines and foods, reveals the six simple steps for wine and food pairing, and debunks several myths about this process.
A Few Great Desserts for Grown-Ups
22. A Few Great Desserts for Grown-Ups
November 2, 2012
Take a more adult approach to dessert, one that doesn't overdo the chocolate and frosting. You'll learn how to make bachelor's jam (a fruit jam blended with spirits) and use it for unforgettable variations on parfaits and summer puddings. Then, focus on the myriad ways to build a delicious cheese plate.
Vegetables in Glorious Variety
21. Vegetables in Glorious Variety
November 2, 2012
Vegetables, which change with any season and come in a fascinating rainbow of colors, are what really keep cuisine (and cooking) interesting. Here, learn strategies for cooking and creating meals out of all sorts of vegetables, including eggplant, cauliflower, green beans, beets, and carrots.
Seafood-From Market to Plate
20. Seafood-From Market to Plate
November 2, 2012
In this lesson, learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your confidence with handling seafood by following recipes for ceviche, a roasted whole fish with fennel, and Prince Edward Island mussels in a creamy broth.
Meat-From Spatchcocked Chicken to Brined Pork Chops
19. Meat-From Spatchcocked Chicken to Brined Pork Chops
November 2, 2012
Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops? Why is prime rib the most expensive cut of beef? How much fat and lean beef should go into a really good hamburger?
From Fettuccine to Orecchiette-Fresh and Dry Pastas
18. From Fettuccine to Orecchiette-Fresh and Dry Pastas
November 2, 2012
You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a recipe for making your own fettuccine, see how to transform your pasta into a delectable dish: pasta carbonara, or pasta "in the style of the coal miner."
Soups from around the World
17. Soups from around the World
November 2, 2012
A good bowl of soup can warm you in cold weather, cool you in hot weather, fill up an empty stomach, and offer ready nutrition for a weak appetite. Here, master several recipes for some fantastic soups from around the world, including a chicken soup from Thailand, gazpacho, French onion soup, and ribolitta, a "recooked" soup from Tuscany.
Eggs-From the Classic to the Contemporary
16. Eggs-From the Classic to the Contemporary
November 2, 2012
Find out everything you ever wanted to know about cooking with eggs: hard-boiled eggs, deviled eggs, eggs Benedict (complete with hollandaise sauce), scrambled eggs, omelets, and more. By the end of this lesson, eggs--whether you're having them for breakfast, lunch, or dinner--will finally be under your control.
Salads from the Cold Kitchen
15. Salads from the Cold Kitchen
November 2, 2012
Simplicity and freshness are two hallmarks of great cooking. Case in point, the subject of this lesson: salads. Chef Briwa shows you how to keep lettuce crisp; how to make a simple (and quick) salad dressing; how to build a salad with different ingredients such as nuts, cheese, herbs, and other vegetables; how to make a hand-held Asian salad roll; and much more.
Grains and Legumes-Cooking for Great Flavor
14. Grains and Legumes-Cooking for Great Flavor
November 2, 2012
What's a quick-soak method for beans when you don't have time to soak them overnight? What's a simple trick for testing the tenderness of cooked beans? How long should you cook different types of rice? What should you pay attention to when making a risotto? Learn the answers to these and other questions about cooking the culinary staples of beans and grains.
Sauces-From Beurre Blanc to Béchamel
13. Sauces-From Beurre Blanc to Béchamel
November 2, 2012
Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Learn how to make a milk-based white sauce, béchamel. Then, cook a more contemporary French butter sauce (beurre blanc) and a Spanish tomato-based sauce (romesco). Finally, take a closer look at a couple of sweet and spicy Asian sauces.
Herbs and Spices-Flavor on Demand
12. Herbs and Spices-Flavor on Demand
November 2, 2012
Delve into the subtle complexities of herbs and spices. You'll sample different salts and peppers (including Sel Gris, kosher salt, and white pepper); learn the difference between spices and herbs; find out how to blend them with oils, cheeses, and meats; and watch how to make an herb chutney, a roasted tomato and saffron vinaigrette, and a spice rub.
The Stir-Fry Dance-Dry-Heat Cooking with Fat
11. The Stir-Fry Dance-Dry-Heat Cooking with Fat
November 2, 2012
Here, get an authoritative look at stir-frying. First, get a solid introduction to this cooking technique by making a Vietnamese dish of noodles and stir-fried vegetables. Then, test your skills with a more complex Chinese stir-fry that will also make you more comfortable with handling and cooking tofu.
Stocks and Broths-The Foundation
10. Stocks and Broths-The Foundation
November 2, 2012
Stocks and broths are some of the most basic preparations you'll find in kitchens. What's more: They're easy to make, easy to store, and extremely versatile. In this lesson, follow along as Chef Briwa makes several stocks and broths using different ingredients and methods of preparation to give them outstanding flavors.
Grilling and Broiling-Dry-Heat Cooking without Fat
9. Grilling and Broiling-Dry-Heat Cooking without Fat
November 2, 2012
Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding out when your meat or fish is done. Master these and other tricks of grilling and broiling with recipes for grilled steak, lamb chops, fish, vegetables, and even fruit.
Braising and Stewing-Combination Cooking
8. Braising and Stewing-Combination Cooking
November 2, 2012
Try your hand at combination cooking, which combines two different techniques: braising (typically reserved for larger cuts of meat) and stewing (usually for smaller cuts of meat). Using the example of a delicious pot roast and a springtime lamb stew, you'll uncover the secrets of these cooking techniques and vastly expand your kitchen skills.
From Poach to Steam-Moist-Heat Cooking
7. From Poach to Steam-Moist-Heat Cooking
November 2, 2012
Turn to a popular method of moist heat cooking: poaching. You'll see how deep poaching works to gently cook a piece of salmon (accompanied by a simple sauce). Then, you'll compare that cooking method with shallow poaching a piece of monkfish and using the leftover liquid as the basis for an accompanying sauce.
Frying-Dry-Heat Cooking with Fat
6. Frying-Dry-Heat Cooking with Fat
November 2, 2012
In this lesson, find out everything you need to know to fry food like a pro. Which oils are best for pan frying and deep frying? What safety precautions should you take when frying in your kitchen? How can you tell when your food is done? Learn about this and more as Chef Briwa fries up a veal cutlet, fish and chips, and parsnips.
Roasting-Dry-Heat Cooking without Fat
5. Roasting-Dry-Heat Cooking without Fat
November 2, 2012
Roasting can seem to be a frustrating task. But it doesn't have to be when you know what you're doing--and how to do it. Here, demystify this dry-heat cooking technique and learn how to make the perfect roast chicken and potatoes. You'll also get tips on how to determine doneness, how to make gravy, and how to carve your bird.
Saut-Dry-Heat Cooking with Fat
4. Saut-Dry-Heat Cooking with Fat
November 2, 2012
Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sautéed foods. As you explore the ins and outs of sautéing, you learn how to make a delicious (and simple) dish: Chicken Marsala.
More Essential Tools-From Pots to Shears
3. More Essential Tools-From Pots to Shears
November 2, 2012
Continue learning about how to create the perfect kitchen setup (mise en place). First, learn how to make sense of a range of different pots and pans. Then, find out the importance of hand tools such as whips, tongs, spatulas, box graters, and meat thermometers. Finally, see some of these tools at work as you go step-by-step through a recipe for vegetable ratatouille.
Your Most Essential Tool-Knives
2. Your Most Essential Tool-Knives
November 2, 2012
What do you need to have the perfect kitchen--one that makes cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa reveals which knives you should always have on hand, how to find the right cutting board, how to chop and dice vegetables and herbs, and how to use your newfound skills to make delicious meals.
Cooking-Ingredients, Technique, and Flavor
1. Cooking-Ingredients, Technique, and Flavor
November 2, 2012
Begin the course with a fascinating look at the science of taste and how it acts as the gateway to better understanding--and enjoying--the food you eat. Through engaging taste experiments involving melon, radicchio, and a few simple seasonings such as salt and lime juice, you'll come to see just how intricate and subtle your taste buds are.
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Where to Watch The Everyday Gourmet: Rediscovering the Lost Art of Cooking
The Everyday Gourmet: Rediscovering the Lost Art of Cooking is available for streaming on the The Great Courses website, both individual episodes and full seasons. You can also watch The Everyday Gourmet: Rediscovering the Lost Art of Cooking on demand at Apple TV Channels, Amazon Prime, Amazon and Kanopy.
  • Premiere Date
    November 2, 2012
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