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The Everyday Gourmet: The Joy of Mediterranean Cooking

The Everyday Gourmet: The Joy of Mediterranean Cooking

Chef Bill Briwa,
The Culinary Institute of America

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The Everyday Gourmet: The Joy of Mediterranean Cooking

In partnership with
Chef Bill Briwa,
The Culinary Institute of America
Share This Course
4.7 out of 5
64 Reviews
93% of reviewers would recommend this series
Course No. 9284
Video Streaming Included Free

Course Overview

Tapas. Olive oil. Clean eating. Three of the biggest trends in the world of food aren’t really trends at all—they’re hallmarks of the close-to-the-earth style of cooking known as Mediterranean cuisine.

With one foot rooted firmly in tradition and one balanced on the cutting-edge, Mediterranean cooking is both quintessentially classic and utterly contemporary. It’s one of the most flavorful, fresh, and varied cuisines in the culinary canon—not to mention one of the most healthful styles of eating in existence.

Numerous studies have demonstrated this oil-abundant diet’s power to reduce your risk for heart disease, and there’s evidence linking it with the potential to prevent diabetes and cancer as well. While such a thing as an ultimate, silver-bullet diet may not exist, the Mediterranean diet is as close as it gets. And it just so happens that it’s also simple to prepare and a pleasure to eat.

Across 16 informative, inspirational lessons, The Everyday Gourmet: The Joy of Mediterranean Cooking reveals how you can revitalize your culinary repertoire and take full advantage of the benefits of a Mediterranean diet by creating iconic regional dishes right in your own kitchen. Presented by Bill Briwa, a renowned chef-instructor at the prestigious Culinary Institute of America, this course is filled with detailed demonstrations of the techniques, ingredients, and signature dishes that make Mediterranean cuisine so delectable to the palate and beneficial for your well-being. As you embark on this culinary journey through Morocco, Spain, Italy, southern France, Greece, Turkey, and Tunisia, you’ll discover a wealth of revelatory recipes to return to and a newfound knowledge of how to use Mediterranean flavors and methods in your everyday cooking.

Dish after satisfying dish, you’ll see that this healthful approach is far from a “diet” in the restrictive or temporary sense. Rather, it’s truly a way of life—and a wonderfully robust, vibrant one at that.

Tour the Mediterranean without Leaving Home

As you explore the diverse countries that make up the fabric of the Mediterranean, Chef Briwa helps you identify the common threads woven throughout. You’ll explore each culture’s cooking traditions, techniques, and ingredients, while teasing apart their flavor profiles so you can approach Mediterranean food with more understanding and confidence, no matter what your level of expertise.

Filmed at the CIA’s Greystone campus in Napa Valley, California, and featuring dozens of chef-tested recipes, these lessons teach you how to make delectable dishes and complete meals that reflect the flavors and traditions of each region.

Get clear instructions and tips for making:

  • starter soups, such as stracciatelle and avgolemeno;
  • flavorful mezze and tapas, from dolmas to flaming bartender’s chorizo;
  • bright salads made with purslane, mesclun, and other tender greens;
  • hearty main dishes, such as ricotta gnocchi, seafood tagine, and Turkish hunkar begendi; and
  • simple desserts like coffee granita and poached apricots with yogurt and pistachios.

Whether he’s demonstrating how to make pasta from scratch, temper eggs for hot yogurt soup, or fry up the perfect golden-brown falafel, Chef Briwa walks you through the entire process step by step, so there’s nothing left to the imagination. With his guidance, you’ll no longer be intimidated by any Mediterranean ingredient, be it a whole artichoke or an entire fish.

Cook Iconic Mediterranean Dishes with Authenticity

Whether you’re cooking for one, a family of four, or a dinner party of eight or more, these lessons provide an array of menu ideas to please everyone at your table. Chef Briwa introduces you to the full spectrum of Mediterranean fare, from street food to dishes worthy of a fine dining restaurant, arming you with recipes that can be quickly whipped up on a weeknight, as well as more labor-intensive dishes that are sure to impress a house full of guests.

You’ll learn how to make time-honored favorites from paella to bouillabaisse like a local, and how to work with the bevy of exotic ingredients prevalent in this rich culinary tradition.

  • Sweet spices: Cloves, ginger, cardamom, and cinnamon—spices we often relegate to holiday baking—are frequently used in savory dishes throughout North Africa.
  • Spice blends: Signature seasonings such as the za’atar, dukkah, and herbes de Provence imbue food with distinctive flavor and aroma.
  • Harissa: Hailing from Tunisia, this chili paste lends heat with rehydrated and pureed dried chilies, garlic, coriander seed, and caraway.
  • Salt cod: Popular in the south of France, Spain, Italy, and Greece, this cured fish is a uniquely Mediterranean delicacy.
  • Preserved lemons: Cut into slivers, these impart sourness in lieu of vinegar in cultures where alcohol is forbidden.

You’ll also learn the nuances of sherry and gain confidence in working with traditional Mediterranean vegetables and proteins, including lamb, poultry, and most notably fish, as this is very much a coastal cuisine.

Last, but certainly not least, is olive oil—a nutritional powerhouse you’ll learn to incorporate in everything from eggs to vegetables to a chocolate dessert.

Cook Alongside an Accomplished Chef

Taught by a culinary educator who has spent much of his illustrious three-decade career sharing his craft with audiences around the world, this course delivers a depth of instruction you can’t find in the pages of a cookbook or a superficial television demo.

You’ll feel as though you’re in the kitchen being treated to a private lesson as Chef Briwa shows you the fundamentals of cooking these iconic dishes from prep to plating, and illuminates how history has influenced the evolution of each country’s remarkable cuisine.

Whether you’re searching for culinary inspiration or a more heart-healthy way of life, look no further than The Joy of Mediterranean Cooking. From the very first lesson, you’ll be ready to start experimenting in the kitchen—and fully convinced that healthy food can be delicious food.

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16 lectures
 |  34 minutes each
  • 1
    Tastes of the Mediterranean
    What is Mediterranean cooking? Start your exploration by learning to cook some of the small dishes that populate menus around the region. Watch as Chef Bill Briwa creates pinchos morunos, or skewered food in the style of the Moors; a brandade of salt cod, which is popular in many Mediterranean countries; and dolmas stuffed with rice. x
  • 2
    Butter and Cheese: Northern Italy
    Turn your attention to northern Italy, which-with its pastureland and cooler climate-has far more in common with the cuisine of northern Europe than it does with other regions of Italy. Learn to scratch make ricotta gnocchi, vitello tonnato, and tiramisu, plus a quick hors d'oeuvre that makes the most of any leftover ricotta. x
  • 3
    Classical Italian Cuisine: Central Italy
    As you move south to the milder weather of central Italy, watch a step-by-step demonstration on making pasta from scratch for a savory pappardelle with ragu Bolognese, along with a salad accompaniment of bitter greens that serves as a digestive, and a simple first course-stracciatelle soup. x
  • 4
    Bounty from the Sea: Southern Italy
    Because Italy extends into the Mediterranean, it has adopted many culinary ideas from other countries. Learn how to make one such dish: an African-inspired caponata with seared tuna rolled in spices. Also, discover how to make authentic Neapolitan pizza with a home oven and finish with a refreshing coffee granita dessert. x
  • 5
    The Everyday Joys of Olive Oil
    Olive oil is a defining element of Mediterranean food. In this lecture on the quintessential ingredient, explore its possibilities from the beginning of a meal through the end, with a salt-crusted branzino preparation, a tomato soup, and even a chocolate dessert. Discover how olive oil is made and how its flavor profile evolves. x
  • 6
    Paella: The Landscape of Spain in a Pan
    If all the tastes of Spain could be captured in a single dish, it would be paella. Learn the subtleties of cooking this national dish, which can be made with a variety of meats and vegetables. Complete the meal with a marinated olive appetizer that pairs perfectly with sherry and a roasted salad called an escalivada. x
  • 7
    A Spanish Tradition: Tapas and Sherry
    A small dish tradition exists all around the Mediterranean. Among the most well known is Spainish tapas, which you'll explore here starting with bartender's chorizo, a dish served flaming in an asador. Take a detailed look at sherry, which is central to tapas culture, and learn how to make other simple small plates. x
  • 8
    Tunisia: The Home of Harissa
    Continue to Tunisia on the North African coast for another small-plate tradition, known as mezze. After Chef Briwa demonstrates three such starters, watch as he prepares brik, a savory harissa-spiced pastry; a Tunisian tagine; and a chakchouka featuring merguez sausage-a food, along with preserved lemon, that reflects the countries Muslim faith. x
  • 9
    Technique and Polish: Mastering Moroccan Food
    While the cuisines of Morocco and Tunisia share much in common, such as using sweet spices, their differences can be striking. See how they vary, then turn your attention to making a complete Moroccan meal featuring mezze, an elaborate seven-vegetable couscous, and bisteeya, a savory pastry made with chicken. x
  • 10
    Health and Wellness: A Mediterranean Diet
    Here, Chef Briwa demonstrates dishes that underscore the health benefits of Mediterranean cooking, including fava with tomato-braised capers, a North African salmon tagine, Greek salad over barley rusks, and a date and orange salad that can be enjoyed as mezze or dessert. Get a tutorial on making preserved lemons, which are substituted for vinegar in cultures that forbid alcohol. x
  • 11
    Sharing Abundance: The Cuisine of Greece
    See how a typical Sunday dinner in Greece might look, complete with roasted chicken; a horta featuring boiled wild greens, feta, and squash blossoms; and an orzo pasta salad with lentils. But first, learn how to make a simple, five-ingredient soup known as avgolemeno, and a saganaki using Kefalotyri, a unique, non-melting cheese. x
  • 12
    Tastes from the Palace Kitchens of Istanbul
    Straddling three continents and thousands of years, Turkey is a fascinating country. Gain insight into the nation's culinary influences, then watch as Chef Briwa creates a hot yogurt soup-which uses simple ingredients but a somewhat complex technique-rice-stuffed vegetables, hunkar begendi (a lamb dish whose name means the sultanic delights, and a dessert of poached apricots with yogurt and pistachios.) x
  • 13
    A Favorite Street Food from the East
    Travel to the Eastern Mediterranean, where you'll encounter simple but delicious street food, including falafel, that has its roots in a nomadic way of life; salads featuring labne, a drained yogurt cheese; and a simple purslane salad rich in omega-3. Also, learn how to make a tabbouleh salad with bulgar wheat. x
  • 14
    Foundations from the South of France
    What is in herbes de Provence? How do you deal with a fresh artichoke? Find out in this presentation on the cooking of Provence where, unlike the rest of France, olive oil is king. Discover how to prepare a quintessentially Provencial vegetable melange, an olive tapenade, artichokes barigoule, and lamb featuring those famous herbs. x
  • 15
    Fresh Catch: Seafood of the French Riviera
    Make your way to the French Riviera for a lesson on traditional coastal cuisine. Learn how to cook the iconic, elaborate seafood dish known as bouillabaisse and a soup garnish called rouille, in addition to a fresh accompaniment salad that takes its inspiration from the mesclun mixes of days gone by. x
  • 16
    Bringing the Mediterranean Home
    Now that you've made your way around the Mediterranean, consider how what you've learned can be applied to make your cooking more satisfying. Discover new ways to incorporate olive oil, particularly at breakfast; revisit the brandade; learn how to feature the flavors of bouillabaisse in a versatile vinaigrette; and more. x

Lecture Titles

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Video DVD
Video Download Includes:
  • Ability to download 16 video lectures from your digital library
  • Downloadable PDF of the course guidebook
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Video DVD
DVD Includes:
  • 16 lectures on 3 DVDs
  • 144-page printed course guidebook
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps

What Does The Course Guidebook Include?

Video DVD
Course Guidebook Details:
  • 144-page course synopsis
  • Full-color photographs
  • Recipes
  • Bibliography

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Your professor

Bill Briwa

About Your Professor

Bill Briwa
The Culinary Institute of America
A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board...
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The Everyday Gourmet: The Joy of Mediterranean Cooking is rated 4.6 out of 5 by 64.
Rated 4 out of 5 by from great recipes and instruction! I have only just begun to use this course but have read through the accompanying book and am excited to continue to try the foods out. So far the video portion compliments the book nicely.
Date published: 2017-03-09
Rated 1 out of 5 by from It was not what I expected and too complex - I wanted to have Med. Cooking that would be easier - also ingredients were many meat dishes, and I eat very little meat. I RETURNED IT AND COST ME $12.99
Date published: 2017-03-04
Rated 5 out of 5 by from Another Excellent Cooking Class I have watched several of the classes by this professor. He is outstanding. He makes cooking fun to watch. What I really like about these classes is how he shows the details of cooking that are usually skipped by television cooking shows. He really wants the student to learn to be a better cook. This class provides an interesting tour of the Mediterranean and made me want to make many of the dishes. I learned about the cuisine and learned new cooking techniques.
Date published: 2017-02-28
Rated 3 out of 5 by from Some Good, Some Not So Good I am a sometimes cook who cooks when the spirit moves. I cook mostly basic dishes and have been very interested for a very long time in improving my cooking skills and in preparing tastier as well as healthier and more nutritious meals. I take great pride and satisfaction in knowing that I have made a great meal. I have purchased and greatly enjoyed “The Everyday Gourmet – Rediscovering the Lost Art of Cooking” Course and have particularly enjoyed Chef Bill Briwa’s lectures. This second cooking course, “The Joy of Mediterranean Cooking” was somewhat of a disappointment. My expectations, based on experiences sampling several tapas, on a recent cruise, paella prepared by a Philippine friend, Italian dishes at various Italian restaurants mostly in the U.S. but also in Italy, Greek dishes at local U.S. Greek street festivals, olive and various Far-Eastern dishes in Israel, were not fulfilled. I do not enjoy most fish dishes (except for shellfish) and therefore avoided most fish dishes in my infrequent travels to France, Spain, Italy, and Israel. This course has several fish dishes which I am not sufficiently adventuresome to try. I have concluded, at the end of this course, that I do not enjoy much Mediterranean cuisine (particularly Greek, Tunisian, and Moroccan) as much as I had hoped and thought. I wish that the course description had included a better description of the recipes which are the basis for and are the primary emphasis of this course. I could have saved myself a lot of time and energy. However, I did still greatly enjoy Bill Briwa’s lecture style and exuberance. There was an excellent description of olive oil production and a rather detailed, excellent procedure for taste testing various versions and offerings of extra virgin olive oils. There was also a rather excellent detailed procedure for preparing and cooking pizzas although there was precious little on the selection of pizza toppings i.e. meats, vegetables et al. I also wish that there had been a greater description of the available choices and differences in Mediterranean olives which I greatly enjoyed in my travel to Israel/the Holy Land. Not knowing specifically the various varieties I tasted/sampled there, I have not been able to find equivalents in the U.S. I would recommend this course only for the most adventuresome, who are willing to try most anything new particularly in Mediterranean cuisine. This is definitely not a course for the culinary timid who are reluctant to try vastly new culinary experiences.
Date published: 2017-02-27
Rated 5 out of 5 by from Rock my kitchen! Chef Briwa is a rock star! Delicious menus made simple and his passion and enthusiasm is so contagious. After every lesson I am drawn to the kitchen to cook these marvelous dishes. The best part? Each lesson is essentially a menu for an evening of entertaining guests!
Date published: 2017-02-20
Rated 5 out of 5 by from Fascinating I wish I had access to the spices to make all the delicious sounding recipes Chef Bill described in this course. Next time I am in a big city I plan to hit a spice shop.
Date published: 2017-02-13
Rated 5 out of 5 by from I love to cook.... Had purchased his previous Gourmet cooking course and wa very impressed. Also loved the great discount offered on this course. Content is great and new streaming delivery is A1
Date published: 2017-01-28
Rated 5 out of 5 by from The Joy of Mediterranean Cooking - Awsome Course I don't usually comment on purchases but I am compelled to comment on "The Joy of Mediterranean Cooking". I have only had time to cook three dishes but each was absolutely fantastic. What flavors!. We just finished a lunch of the Calabrian tomato soup which was excellent. Chef Bill Briwa presents cooking each dish in very easily followed steps. As he cooks, he provides interesting background information on each dish and a bit of humor as well. If you enjoy Mediterranean cooking, this course Is for you!
Date published: 2017-01-23
Rated 5 out of 5 by from Fine Mediterranean food from your own kitchen My wife first glanced through the accompanying book, and was so impressed that we ordered another copy of this course for her sister-in-law's Christmas present. She just recently started watching the video sessions, and is so excited she's already firmed up plans to prepare an exotic meal next weekend! She's a fantastic cook, so it's saying a lot for this course's presentation and content when she gives it a "two thumbs up!"
Date published: 2017-01-23
Rated 5 out of 5 by from Expand your horizons As a new cook, recently retired, I have travelled to many of the countries featured in the course so I an happy to try to create their delicious food. Mediterranean cooking is so healthy and so varied. Spanish, French, Greek, Turkish, North African...they are all exciting. Our daily food style is beginning to change after trying some of these techniques and our entertaining has taken on a whole new dimension. Be adventurous. Try it.
Date published: 2016-12-08
Rated 5 out of 5 by from Great Info On Ingredients The greatest value to me was his description of the ingredients he was using in the individual dishes he was preparing. I found the Italian and French recipes to be something that I will be trying. The others contained ingredients that such as capers and anchovies, that my family does not enjoy. Overall it was a great course and definitely worth obtaining and viewing.
Date published: 2016-11-28
Rated 5 out of 5 by from The Mediteranian and Food Always well presented, I enjoy the history and food information along with the recipes and instructions.
Date published: 2016-11-10
Rated 5 out of 5 by from You want to learn cooking I realize that you are not going to learn everything there is to know about cooking from watching videos but, Bill Briwa's style of presentation makes the course very enjoyable and a delight to watch. I have tried several of the recipes, with varying degrees of success, and found that they work quite well. I have just retired from 45 years in the work force and decided this would be a good way to pursue my passion of cooking and food preparation, mainly for my family but, also friends. I highly recommend all of Bill Briwa's courses.
Date published: 2016-11-06
Rated 1 out of 5 by from Disappointed I returned it two days after arrival. To be fair I never bothered to watch the DVDs. Just read many of the recipes. I found there were a lot of ingredients, some difficult to find. None of them quickly done after work. I am still interested to learn more about Mediterranean cooking, but this was not the right product for me.
Date published: 2016-10-10
Rated 5 out of 5 by from I Am Sooooo Hungry Now! Chef does an extraordinary job at weaving together cooking techniques, cultural and historical information, and recipe-specific instructions. He includes some information about health benefits of Mediterranean cooking, but it is fairly general, i.e. vegetables are the important part of the meal with meat being more of a flavouring/condiment. The emphasis of the course is on the food and the culture. I must say, Chef does an amazing job describing flavours, aromas, and textures....I guarantee you will salivate!
Date published: 2016-09-13
Rated 5 out of 5 by from Well worth the time and effort I do love to cook new things and feel I am an above average home cook. I learn new things with every lesson. The combination of video and book are good. You have the visual reference from a great chef instructor without getting too absorbed in the details of weights and measures. Use the book to get the details that you need to complete the dish. I also love the background/historical context for ingredients and dishes that he provides. Love the course.
Date published: 2016-09-01
Rated 3 out of 5 by from Very exciting, but . . . So far I have looked at all the recipes but only tried two. I love what is offered and promised, The first was the Pinchos Morunos and they were excelent. But the second one I tried (Ragu Bolognese) left much to be desired in the recipe. Some of the Ingredients were never specified to be added, and it was somewhat vague as to what was added to what. All in all, I am looking forward to trying more but I will read them more critically before hand next time!
Date published: 2016-08-27
Rated 5 out of 5 by from loved the course! would like more of classes,,,,French and Italian
Date published: 2016-08-11
Rated 5 out of 5 by from Exactly What I Need! This course is exactly what I need. I was looking for a through explanation of Mediterranean cooking. The presentations and demonstrations are wonderful I'm particularly grateful for the accompanying book with recipes, ... Thanks for this comprehensive course!
Date published: 2016-08-08
Rated 5 out of 5 by from Enjoyable This is a very enjoyable course. Not only do you get a very clear picture of how to make the recipe, but the side comments and information about the regions included is very informative. Thoroughly enjoyable! Having the book is very helpful, as you can watch the video and not be concerned if you got the recipe right. Its already printed for you.
Date published: 2016-08-03
Rated 4 out of 5 by from The Joy of Mediterranean Cooking Thoroughly enjoyed reviewing the variety of spices for the regions around the sea. I have travelled to many countries surrounding the Med but never had a chance to sample the local foods beyond the airport snack-bars due to my air force duties. This dvd set and accompanying book is leading to some exciting discoveries! I'm certain that I will be able to re-live my travels of thirty-years ago and enjoy "eating" my way around the Mediterranean!
Date published: 2016-07-02
Rated 4 out of 5 by from The joy of Mediterranean cooking The chef/professor is excellent and likeable. I was somewhat surprised that many of the recipes were not what I expected from this type of cooking. I haven't finished the course so there could be more later on. The dishes do take some time to prepare so get ready to work. Easy and enjoyable to watch and the detail is in the accompanying book for reference.
Date published: 2016-06-24
Rated 5 out of 5 by from Gustatory Delight Cooking is art of the palate as music and painting are arts of hearing and sight. The culinary presentations of this course trace culture around the rim of the Mediterranean from North Africa, to Turkey and Greece, and on to Italy, Spain and France. Chef Briwa has expansive knowledge, not only of cooking, but of the history and culture of the Mediterranean rim. He describes the agriculture of vineyards, the preparation of sherries, the harvest of olives, and press of olive oil with description of the intensity and color of different olive oils. Olive oil! It is the thread of the course. Olive oil is the distinctive ingredient in Mediterranean cusine. Lemon juice and vinegar! They are mainstays for acidity, In Muslim countries, where alcohol is forbidden, preserved lemon and lemon juice add brigntness (the term used by Chef Briwa for acidity) to a dish, Spices! Spices distinguish dishes of the various countries and cultures. Chef Briwa traces the spice routes from the East to the Mediterranean, and discusses their unique additive flavors. There are no specifie recipes in this course. Rather, Chef Briwa relies on tasting for completing a dish. Obviously, he uses specific ingredients for his dishes, but does not specify amounts. As a culinary course, it is delicious.
Date published: 2016-02-17
Rated 5 out of 5 by from Wonderful Presentation I did not know what to expect when I selected this course ,but I was pleasantly surprised at the content. The instructor was great and I learned a lot . From beginning to end it was packed with helpful things an ordinary cook would not be intimated by except the French soup which is awesome. I did however learn how to make it which increases my respect for it . I am a life long learner and this satisfied my desire to learn something new and had fun doing it .
Date published: 2016-02-12
Rated 5 out of 5 by from Loving it I am really enjoying it. Nice to know that some of the things I had learned in the past from friends are actually true according to food science. I especially like that Chef explains the whys of doing various procedures
Date published: 2016-01-29
Rated 2 out of 5 by from Mediterranean Cooking Disappointed in the course - from reading the course description I thought the course would include information on the concept and potential health improvement from follies the Mediterranean diet, however, the majority of the course was on recipes etc.
Date published: 2016-01-28
Rated 5 out of 5 by from A Great Offering from Chef Briwa and TGC As a hobby cook (the guy who doesn't have to cook unless he wants to), I have been more than thrilled with this course on Mediteranean food and cooking techniques. In fact, I have made several of the dishes presented by Chef Briwa and they have all been rated fantastic by my harshest critic, my wife! Chef Briwa's manner of presentation and apparent comfort in front of the camera translates into a seemingly effortless style, making it all the easier for the student to watch, understand the point and then go and cook the same or similar dish with pretty good results. A top tier chef instructor and an important subject -- the healty foods and lifestyles of the Meditteranean -- work together to generate a valuable series that not meant to be only watched once, but used over and over again. Side note: If I had one complaint, I wish that finding and buying an "assador de barro" was as simple as Chef Briwa would lead one to believe. Frustrating as it is that these little cazuelas seem available only from a limited number of on line suppliers and only IF you live in a EU country, I guess I'll just have to find a work-around so that Bartender's Chorizo can make an appearance at our next summer backyard get-together here in the Mid-Atlantic East Coast region of the USA. That minor point not withstanding, I think of this course as one of my favorite TGC offerings thus far.
Date published: 2016-01-22
Rated 4 out of 5 by from
Date published: 2016-01-21
Rated 5 out of 5 by from Exactly what I was looking for. The content of this course is perfect. It has easy to follow directions that can be easily transferred into every day cooking. The history lesson of the Mediterranean area was exactly what I expected of The Great Courses.
Date published: 2016-01-21
Rated 5 out of 5 by from My favorite of the series This is the fourth course I have taken from The Everyday Gourmet series, and easily my favorite. It is a lucid exploration of the differences and similarities between different Mediterranean food cultures that I often think of as discrete. What I especially liked about this course is that the recipes focused on classic dishes and the fundamentals of each cuisine. The concluding lecture is the exception, focusing on creativity based on traditional roots. The pacing was excellent and maintained my interest throughout.
Date published: 2016-01-11
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  • loc_en_US, sid_9284, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_teachco
  • bvseo_sdk, p_sdk, 3.2.0
  • CLOUD, getContent, 12.54ms

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