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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
4.6 out of 5
74 Reviews
89% 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

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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?

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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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Reviews

The Everyday Gourmet: The Joy of Mediterranean Cooking is rated 4.6 out of 5 by 74.
Rated 5 out of 5 by from Tour d force Each culture is well presented in both their individuality and as part of a wider related sphere. This one of several courses by Briwa we have and all have been outstanding.
Date published: 2017-09-26
Rated 4 out of 5 by from Great, but..... The course itself is great, and Bill Briwa is very good, but the measurments are all North American. For us living in Europa it is quite a hassle to "translate" all the measurments into European standard. It could be a good point to have it mentioned in the description, so when you think about buying the course you will know, and then one could decide to buy it or not. But, as I said, the course is great
Date published: 2017-08-30
Rated 5 out of 5 by from What's not to love? Videos are excellent. My husband ,the Chef, is cooking and the meals are scrumptious!
Date published: 2017-08-30
Rated 5 out of 5 by from Superb course The course content is very informative and enlightening, It interested me that the foods available and the climate of the different regions of the Mediterranean region influenced the cuisine so deeply. That the charming Mr. Briwa cooked all those recipes was very instructive. I enjoyed observing the uncluttered way he went about things and the aesthetics of the presentation. I particularly liked knowing about dolmas and falafel, as well as the cod dish and the bouiabaisse. The importance of olive oil and its many varieties was also informative. Next time I spread bitter orange marmalade on toast, I'll definitely add olive oil. I took note of his dishes Mr. Briwa chose and bought similar ones. The last two copper pans/dishes also appealed to me a great deal. Mr. Bajwa's direct, clear, and unassuming communication is very appealing. I would enjoy sitting down at a meal with him. The course is all about the food and the cooking and not about him.
Date published: 2017-07-15
Rated 3 out of 5 by from Not as happy with food selections as expected The chef's presentation and overall knowledge of Mediterranean food and traditions is good. A number of his food selections are high in salt and fat. The reason I took an interest in the Mediterranean cuisine is because it's supposed to be very healthy. Therefore, I was disappointed in the course overall, and cannot recommend it to anyone.
Date published: 2017-07-09
Rated 4 out of 5 by from Mediterranian Cuisine My wife has switched to a Mediterranean Diet, so I wanted to learn something about the cuisine. This is a very good introduction to the foods and techniques.
Date published: 2017-07-07
Rated 5 out of 5 by from Truly a "great course" Bought the video download and each segment makes my mouth water. Will now buy the DVD for my daughter-in-law's birthday. Am sure she will like it as much as I do.
Date published: 2017-06-26
Rated 5 out of 5 by from I like watching DVD's about cooking especially with Chef Bill Briwa. I think it is like you would being taught hands on. I sent 2 DVD's back because I forgot we already had them. I'll try to buy more when there on sale. Thank You for the courses. Thank goodness I don't have to go to school again. I'll be 55 this year and this is the best way for me to learn more instead of reading a book. Thanks' Again. Nelson Browning
Date published: 2017-06-09
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