Great courses

Lecturer: Bill Briwa

DVD

Disc 1.

Cooking-ingredients, technique and flavor -- Your most essential tool-knives -- More essential tools-from pots to shears -- saute-dry-heat cooking with fat -- Roasting-dry-heat cooking without fat -- Frying-dry-heat cooking with fat --

Disc 2.

From poach to steam-moist-heat cooking -- Braising and stewing-combination cooking grilling and broiling-dry-heat cooking without fat -- Stocks and broths-the foundation dry-heat cooking with fat -- Herbs and spices-flavor on demand --

Disc 3.

Sauces-from Beurre Blanc to Bechamel -- Grains and legumes-cooking for great flavor -- Salads from the cold kitchen -- Eggs-from the classic to the contemporary -- Soups from around the world -- From Fettuccine to Orecchiette-fresh and dry pastas --

Disc 3.

Meat-from spatchcocked chicken to brined pork chops -- Seafood-from market to plate -- Vegetables in glorious variety -- A few great desserts for grown-ups -- Thirsty-the new frontier of flavor -- Crafting a meal, engaging the senses