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The everyday gourmet. Essential secrets of spices in cooking [videorecording (DVD)] / Bill Briwa.

by Briwa, Bill.

Teaching Company, c2013.

DVD 641.6383 B862e

Cooking (Spices)

Cooking -- Study and teaching.

Great courses (DVD). Better living.

Great courses (DVD)

9781598039986 (set)

1598039989 (set)

Alternate title:

Great courses. The everyday gourmet. Essential secrets of spices in cooking [videorecording (DVD)]

Essential secrets of spices in cooking [viderecording (DVD)]

Secrets of spices in cooking [videorecording (DVD)]

[videorecording (DVD)] /

1 videodisc (ca. 3 hrs.) : digital sd., col. ; 12 cm. + 1 course book (v, 72 p. ; 24 cm.).

"6 lessons / 30 minutes per lesson"--Container.

Book contains lesson guides, recipes, and bibliography.

Includes bibliographical references (p. 71-72.)

India: Heart of the Spice World -- China: From Peppercorns to Tea -- Mexico: Chiles for Every Palate -- Mediterranean Spices: Exotic Blends -- Treasured Spices in Northern Europe -- New American Cuisine: The Global Kitchen.

Lecturer: Bill Briwa, Chef-instructor, The Culinary Institute of America.

"Join Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts. Filmed on location in the kitchens of the CIA's Greystone campus in Napa Valley. According to Chef Briwa, each culture in the world has embraced spices in a unique, distinct, and defining way. An excellent way to savor the spices and cuisines of exotic locales. India alone produces 50 percent of the spices we consume annually. Among those you'll get firsthand experience with are toasted mustard seeds, black peppercorns, cardamom, and tamarind, as well as special spice mixtures called masalas. Latin America is a treasure trove of exciting spices, many of them used to add a special (but not overwhelming) heat to various dishes. Gain confidence in cooking with a range of chiles --from jalapenos to poblanos and guajillos to anchos -- as well as with regional spices such as Mexican oregano and canela ('true cinnamon'). Mediterranean spices: Chef Briwa takes you on a fascinating tour of spices and spice mixtures from the birthplace of Western civilization. A chile pepper paste from Tunisia (harissa), a Turkish spice mixture that goes great with grilled meats (baharat), and powdered sumac (used in the eastern Mediterranean to make food sour in the absence of vinegar) are just three of the many tastes you’ll encounter. Of course, you get more than just a basic primer on global spices in these sessions. You actually get to watch an expert chef put them to use in a fascinating series of dishes that highlight a particular spice's characteristics, whether the captivating aroma of toasted cumin or the palate-warming heat of a roasted chile. From mise en place (the preparation of your ingredients) to the final presentation, Chef Briwa shows you how to make tea-smoked quail, rosemary lamb kebabs, authentic Mexican molé, chile tamarind shrimp, and hot mulled wine."--Provided by publisher.

Filmed lectures.

Educational films.

Teaching Company.

Culinary Institute of America.

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