The Great Courses Plus
Free Trial Available
English
Certificate Available
14 hours worth of material
selfpaced
Overview
Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course taught by The Culinary Institute of America.
Topics Covered:
- 1: Cooking-Ingredients, Technique, and Flavor
- 2: Your Most Essential Tool-Knives
- 3: More Essential Tools-From Pots to Shears
- 4: Saute-Dry-Heat Cooking with Fat
- 5: Roasting-Dry-Heat Cooking without Fat
- 6: Frying-Dry-Heat Cooking with Fat
- 7: From Poach to Steam-Moist-Heat Cooking
- 8: Braising and Stewing-Combination Cooking
- 9: Grilling and Broiling-Dry-Heat Cooking without Fat
- 10: Stocks and Broths-The Foundation
- 11: The Stir-Fry Dance-Dry-Heat Cooking with Fat
- 12: Herbs and Spices-Flavor on Demand
- 13: Sauces-From Beurre Blanc to Bechamel
- 14: Grains and Legumes-Cooking for Great Flavor
- 15: Salads from the Cold Kitchen
- 16: Eggs-From the Classic to the Contemporary
- 17: Soups from around the World
- 18: From Fettuccine to Orecchiette-Fresh and Dry Pastas
- 19: Meat-From Spatchcocked Chicken to Brined Pork Chops
- 20: Seafood-From Market to Plate
- 21: Vegetables in Glorious Variety
- 22: A Few Great Desserts for Grown-Ups
- 23: Thirst-The New Frontier of Flavor
- 24: Crafting a Meal, Engaging the Senses
Taught by
Bill Briwa
