The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Great-tasting meals begin with an understanding of the fundamentals of cooking. Now, in this 12-hour course taught by a professional chef-instructor from The Culinary Institute of America, you can learn the foundational culinary...
In This Series
Cooking-Ingredients, Technique, and Flavor
Your Most Essential Tool-Knives
More Essential Tools-From Pots to Shears
Sauté-Dry-Heat Cooking with Fat
Roasting-Dry-Heat Cooking without Fat
Frying-Dry-Heat Cooking with Fat
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
The Stir-Fry Dance-Dry-Heat Cooking with Fat
Herbs and Spices-Flavor on Demand
Sauces-From Beurre Blanc to Béchamel
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
Meat-From Spatchcocked Chicken to Brined Pork Chops
Seafood-From Market to Plate
Vegetables in Glorious Variety
A Few Great Desserts for Grown-Ups
Thirst-The New Frontier of Flavor
Crafting a Meal, Engaging the Senses