Cooking

The Everyday Gourmet: Rediscovering the Lost Art of Cooking is a course of 24 highly visual and instructional lessons in which you’ll learn about and build all the foundational culinary skills you need to turn out delicious and impressive meals. Filmed on location at the CIA’s Greystone campus in Napa Valley, California, and delivered by Chef Bill Briwa—one of the CIA’s experienced instructors and a chef with more than 35 years of professional experience—these lessons show you how to cook and evaluate dishes, from starters and main courses to desserts and vegetarian meals. They also offer a master chef’s insight into tips, tricks, and secrets that will elevate any dish you make from good to great.

Dry Heat Methods: Volume 1 - Some cooking methods rely on dry heat without fats or oils. The food is cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in the oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and moist interior. Dry Heat Methods: Volume 2 - The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.