The Everyday Gourmet: Making Great Meals in Less Time

In partnership with
Chef Bill Briwa,
The Culinary Institute of America
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3.8 out of 5
38 Reviews
68% of reviewers would recommend this product
Course No. 9211
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Course Overview

We’d all love to create the same wholesome, delicious meals that professional chefs make. But the one thing that often prevents us from doing so: lack of time.

While a lot of TV shows and cookbooks out there focus on quick and simple meals, what they tend to skip is teaching you the actual time-saving techniques themselves. It’s not the 5-minute breakfast or the 30-minute dinner that matters; it’s being able to use the same skills, strategies, and tricks that chefs use so you can make every meal you cook not just great tasting—but an efficient use of your personal time.

The secrets to making great meals in less time are simple and easy to learn. And once you’ve mastered them, you’ll be able to

  • use your time more effectively in the kitchen,
  • enhance your cooking skills with a range of everyday items,
  • avoid giving in to the temptation—and poor nutrition—of fast food, and
  • discover just how enriching and rewarding the experience of cooking can be.

And the best part: These techniques can be applied to every meal and almost every dish imaginable, whether you’re cooking for yourself or for that next big dinner party.

In The Everyday Gourmet: Making Great Meals in Less Time, award-winning Chef-Instructor Bill Briwa of the prestigious Culinary Institute of America gets you off the fast-food treadmill to learn tips, techniques, recipes, and simple ingredients to keep on hand for quick, healthy meals that will delight your family and friends. These six innovative and practical lessons, filmed on location at the CIA’s Greystone campus in Napa Valley, are your chance to learn the time-saving secrets of chefs so you can make tasty and rewarding dishes—from appetizers to main courses to desserts—whenever you’re strapped for time.

Time-Saving Insights to Cook Smarter

As Chef Briwa demonstrates throughout this course, the secret to making great meals in less time is learning how to cook and think about kitchen tools and ingredients as professional chefs do working in their own kitchens, where time is always of the essence. His goal is not just to teach you how to cook faster, but how to cook smarter. And by cooking smarter, you’ll turn out better-quality food and enjoy your efforts more, meal after meal.

Every lesson of Making Great Meals in Less Time is filled with insights you can return to again and again whenever you crave a home-cooked meal but are pressed for time.

  • Divide kitchen time into parts: Mentally separate your time into three parts to help make cooking more manageable. The first part should be for prepping ingredients and getting things started; the second for keeping up with different tasks; and the third for finishing your dishes—putting the focus on the details of seasoning and presentation, where it belongs.
  • Use what you already have: There is an untapped wealth of cooking ideas right in your pantry or fridge. Chef Briwa suggests getting creative (and economical) by using what’s already around you, such as leftovers and canned or jarred items. Then, all you need to do is incorporate a single fresh ingredient to elevate your meal into something spectacular.
  • It’s OK to buy dessert: Keep dinner parties simple by ending the meal with store-bought desserts such as small pastries or ice cream with a spectacular sauce and favorite cookies. That way, you can focus your time and effort on cooking a spectacular main course—while still giving guests something sweet afterward.

Delicious Recipes from an Expert Chef

Of course, a highlight of this course is the recipes themselves. In Making Great Meals in Less Time, Chef Briwa provides you with many recipes that you can add to your collection or enhance with your own personal touches.

Some of the dishes and meals you’ll learn how to make include

  • breakfast fried rice, complete with eggs and mushrooms;
  • hearty clam chowder, with variations featuring corn and fish; and
  • panzanella, an Italian bread salad tossed with tomatoes and fresh herbs.

Making Great Meals in Less Time allows you to follow Chef Briwa step by step as he prepares, cooks, and plates these and many other magnificent, good-for-you dishes and meals. And the course comes complete with a guidebook featuring recipes, techniques, and full-color photos.

As soon as you start the first lesson, you’ll immediately learn why so many lifelong learners have praised Chef Briwa’s ability to make cooking look engaging, exciting, and easy for any interested home cook. And he brings his more than 30 years of cooking and instruction experience into every minute of this series.

So whether you’re cooking for an everyday meal or a special occasion, take the stress out of your kitchen and discover just how rewarding it can be to make delicious home-cooked meals in less time.

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6 lectures
 |  Average 33 minutes each
  • 1
    Into the Mind of a Chef
    Discover that the secret to making great meals in less time lies in thinking like a chef. Here, you’ll learn several techniques for turning out restaurant-quality food without all the stress, including a braised osso buco that almost cooks itself and a risotto that requires only 20 minutes of your undivided attention. x
  • 2
    Launching the Day
    Take the hassle out of making what’s undoubtedly the most important meal of the day. Chef Briwa shows you different recipes and ideas for putting together a quick and well-rounded breakfast, including a basic muffin recipe, whole-grain cereal with fruit and nuts, and a traditional Chinese fried rice, just right for breakfast. x
  • 3
    One Fresh Thing
    Learn how to cook with what’s on hand in your house—and elevate it with a simple fresh ingredient or two. By cooking with canned beans, jarred pesto, leftover bread, “planned overs,” and more, you’ll be able to create dishes ranging from a hearty frittata to a fresh take on minestrone soup. x
  • 4
    Evolution of a Quick Dish
    Focus on making—and adding your own personal touches to—a basic chowder recipe, a classic quick and filling meal. As Chef Briwa takes you step by step through this dish, he demonstrates how to make your chowders special by using everything from chorizo to fish to corn. x
  • 5
    What Makes a Meal?
    Even simple dishes that don’t take much time can be well-rounded, unforgettable meals. Discover how to transform items as simple as cheese, grapes, tomatoes, a head of cauliflower, and a bunch of endives into multilayered, complete meals that will excite your palate and show off your kitchen skills. x
  • 6
    A Chef Entertains
    How can you make cooking for others more enjoyable? Break down the menu for a dinner party into more manageable tasks. Find out how to remove the stress from a multicourse meal for a group featuring several appetizers, a bread salad, steak with chimichurri sauce, plank-roasted salmon, and a surprisingly simple dessert. x

Lecture Titles

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What's Included

What Does Each Format Include?

Video DVD
Video Download Includes:
  • Download 6 video lectures to your computer or mobile app
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps
Video DVD
DVD Includes:
  • 6 lectures on 1 DVD
  • 80-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:
  • 80-page printed course guidebook
  • Full-color photographs
  • Recipes
  • Glossary

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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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Reviews

The Everyday Gourmet: Making Great Meals in Less Time is rated 3.7 out of 5 by 38.
Rated 5 out of 5 by from good push I was looking for some more excitement and easy work after 60 years of cooking. It did that and I learned a lot that I didn't expect!
Date published: 2018-11-19
Rated 3 out of 5 by from Great videos, average package What I mean by my review title above is that although the videos are very well done, the logistics of working around the course material is not. I wish that recipes can be accessed easier within the course book. I also wished the recipes could be easier to print out. The chef does not talk about quantities (ounce of this, half pound of that etc.) while demonstrating the techniques, so I felt I need to get to the recipe, print it out etc. before viewing the video so I could follow along a bit better. Printing out recipes are not as easy as it could be. Maybe I am a bit picky, but print friendly recipe pages and better navigation around the course book would have been helpful.
Date published: 2018-10-13
Rated 5 out of 5 by from Inspirational I was so bored cooking the same old thing. I knew that I needed some inspiration. The course is giving me that push to try new techniques.
Date published: 2018-09-23
Rated 1 out of 5 by from Order has not arrived yet Bought this three weeks ago for my wife birthday but it still has not arrived yet. Disappointing!
Date published: 2018-08-22
Rated 2 out of 5 by from Cooking in LESS time, not in a LITTLE time. I'm a single guy cooking just for myself. I had hoped to learn how to cut my meal prep time. The only suggestion that this course has in that regard is basically "make excess so you have leftovers for another day". The presentation of the meals in the course makes no allowance for the considerable time necessary to prepare the multiple ingredients prior to the actual cooking.
Date published: 2018-08-11
Rated 5 out of 5 by from Fun Course! I am a total cooking novice, and this course was my first exposure to the "how to's" of cooking. I found the lectures fascinating and a lot of fun. I really like Chef Briwa's personal style, and I found myself engrossed in these lectures such that I was always surprised and disappointed when each lecture was over. This course has inspired me to take a couple of the other cooking courses that feature Chef Briwa. High marks!
Date published: 2018-01-20
Rated 5 out of 5 by from inspiring I've already got a couple of Chef Briwa's DVDs so I knew what I was getting into with this one. This is just like his other ones, so I found myself absorbed at the get-go. Absolutely love the hardback Guidebook, color pictures and all. List of important terms in each chapter is essential, especially if you don't don't exactly know your way around the kitchen. I feel really stupid admitting this, but the Menu-Planning Template is at least handy and nearly revolutionary. Tried a few recipes already. Not too difficult and taste great. A+ for the chowders, breakfast recipes, and cauliflower steaks. But yes, effort is needed. And it takes careful thought to prepare ahead of time. When I first started making meals at home, I was a bit slow with kitchen tools and appliances. With time and experience, you get faster. Glad I invested in a few better pots and pans, sharper knives, and cooking gadgets. The kitchen ain't so scary anymore, and I'm eating more and better homemade food. Honestly, I don't think I've saved any time yet. For me, no matter how you look at it, cooking is still a bit of an enjoyable chore that I'm learning. Indeed, a bowl of Cheerios is faster than these dishes. And so is a donut or muffin on the run. But the variety and quality is a nice change of pace for me. As always, the Everyday Gourmet series is an engaging experience in the kitchen.
Date published: 2017-11-12
Rated 1 out of 5 by from Was shipped on the back of a mule. Not viewed Saw the front cover and read the title. Pretty picture.
Date published: 2017-10-31
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