[PDF] The Everyday Gourmet: Rediscovering the Lost Art of Cooking

ISBN: b6be9fcd3f

Category: Tutorial


Posted on 2017-10-07, by luongquocchinh.

Description



Author: The Great Courses | Category: Video (tutorials, how-to, etc.) | Language: English | ISBN: cb6be9fcd3ff4e9284cf873eb6ff0af8 |

Description: The Everyday Gourmet: Rediscovering the Lost Art of Cooking 24xDVDRip | AVI/XviD, ~2332 kb/s | 720x540 | Duration: 14:06:59 | English: AC3, 192 kb/s (2 ch) | 14.7 GB Genre: Cooking, Diet, Health Theres a strong sense of pride and accomplishment that comes from cooking your own meals from taking ingredients and combining them to create eye-catching and mouth-watering dishes that can please you and your family and friends. The only problem: For many of us, cooking looks so complex and frustrating that it doesnt seem worth our time. But it doesnt have to be that way. In fact, all it takes to build confidence in the kitchen is a firm grasp of the basic concepts, methods, and techniques used every day by chefs. While cookbooks are pretty to look at and cooking shows are certainly entertaining, neither of them truly teaches the lost art of cooking neither of them truly demonstrates the fundamentals and step-by-step strategies that go into creating a wide range of dishes. With just a bit of education, you can master how to cook and forget about being anxious in the kitchen. Youll be able to transform everyday ingredients into restaurant-quality dishes, create delicious meals for both casual weekday dinners and large holiday celebrations, learn how to work with unique tastes and ingredients to expand your palate, avoid spending money on expensive meals or unhealthy fast food, and rediscover the joy of cooking and eating. Of course, its rare to find a truly gifted chef who can actually show you how to cook who can engage your mind to think about food in new ways. Now, The Great Courses has joined forces with the prestigious Culinary Institute of America to give you just that. The Everyday Gourmet: Rediscovering the Lost Art of Cooking is a course of 24 highly visual and instructional lessons in which youll learn about and build all the foundational culinary skills you need to turn out delicious and impressive meals. Filmed on location at the CIAs Greystone campus in Napa Valley, California, and delivered by Chef Bill Briwaone of the CIAs experienced instructors and a chef with more than 35 years of professional experiencethese lessons show you how to cook and evaluate dishes, from starters and main courses to desserts and vegetarian meals. They also offer a master chefs insight into tips, tricks, and secrets that will elevate any dish you make from good to great. Lectures: 1 CookingIngredients, Technique, and Flavor 2 Your Most Essential ToolKnives 3 More Essential ToolsFrom Pots to Shears 4 SautDry-Heat Cooking with Fat 5 RoastingDry-Heat Cooking without Fat 6 FryingDry-Heat Cooking with Fat 7 From Poach to SteamMoist-Heat Cooking 8 Braising and StewingCombination Cooking 9 Grilling and BroilingDry-Heat Cooking without Fat 10 Stocks and BrothsThe Foundation 11 The Stir-Fry DanceDry-Heat Cooking with Fat 12 Herbs and SpicesFlavor on Demand 13 SaucesFrom Beurre Blanc to Bchamel 14 Grains and LegumesCooking for Great Flavor 15 Salads from the Cold Kitchen 16 EggsFrom the Classic to the Contemporary 17 Soups from around the World 18 From Fettuccine to OrecchietteFresh and Dry Pastas 19 MeatFrom Spatchcocked Chicken to Brined Pork Chops 20 SeafoodFrom Market to Plate 21 Vegetables in Glorious Variety 22 A Few Great Desserts for Grown-Ups 23 ThirstThe New Frontier of Flavor 24 Crafting a Meal, Engaging the Senses Other Cooking and Healthly Food lessons:

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