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1421) Everyday Gourmet: Rediscovering the Lost Art of Cooking: Grains and Legumes-Cooking for Great Flavor
Author
Series
Great Courses volume 14
Language
English
Description
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.
Author
Series
Great Courses volume 24
Language
English
Description
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.
Author
Series
Great Courses volume 10
Language
English
Description
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.
1424) Everyday Gourmet: Rediscovering the Lost Art of Cooking: From Poach to Steam-Moist-Heat Cooking
Author
Series
Great Courses volume 7
Language
English
Description
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.
Author
Series
Great Courses volume 15
Language
English
Description
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.
Author
Series
Great Courses volume 23
Language
English
Description
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.
Author
Series
Great Courses volume 2
Language
English
Description
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.
Author
Series
Great Courses volume 22
Language
English
Description
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.
Author
Series
Great Courses volume 21
Language
English
Description
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.
Author
Series
Great Courses volume 11
Language
English
Description
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.
Author
Series
Great Courses volume 6
Language
English
Description
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.
1432) Everyday Gourmet: Rediscovering the Lost Art of Cooking: Braising and Stewing-Combination Cooking
Author
Series
Great Courses volume 8
Language
English
Description
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.
1433) Everyday Gourmet: Rediscovering the Lost Art of Cooking: More Essential Tools-From Pots to Shears
Author
Series
Great Courses volume 3
Language
English
Description
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.
Author
Series
Language
English
Description
A mere 45 words, the First Amendment to the Constitution stands as a pillar of our democracy and has had an incalculable influence on the development of human freedom in the United States and the Western world. To study the First Amendment is to learn something about the meaning of America and who "We the People" are - and to see the significant and far-reaching cultural implications of this fundamental constitutional provisions.These twelve practical
...Series
Language
English
Description
In this collection of 24 lectures (30 min. each), Joel Sartore lectures on the basics of operating a camera, the elements of a photograph and composition and lighting, as well as analyzing real-life photo opportunities and selecting and preparing photographs for photographic essays.
Author
Series
Great Courses volume 12
Language
English
Description
Now start applying the information you've learned. Your first assignment: rural and urban landscapes. Some tips you'll discover include surveying the ground ahead of the prime light you want to shoot in, using wide-angle lenses and a little height to suggest grandeur, and focusing on a subject you can get repeated chances at capturing.
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