Bill Briwa
Author
Series
Great Courses volume 2
Language
English
Description
Learn how to select and cook summer squash in unexpected and satisfying ways, with a lesson featuring light, flavorful vegetarian recipes, including summer squash pasta studded with pecorino, almonds, tomatoes and garlic; grilled zucchini; roast zucchini lasagna with parmesan crisps; and pickled zucchini.
Author
Series
Great Courses volume 2
Language
English
Description
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.
Author
Series
Great Courses volume 19
Language
English
Description
What's the difference between white and yellow corn? How reliable is USDA grading? Find out in this lesson showcasing corn's versatility. Discover how to create creamy corn butter and biscuits; an esquites salad inspired by the bright, bold flavors of grilled Mexican street corn; and sweet corn ice cream with blackberry swirl.
Author
Series
Great Courses volume 10
Language
English
Description
Turn your attention toward fruit that we commonly think of as vegetables, such as tomatoes, cucumbers, eggplant, peppers, and summer squash. Begin with a look at heirloom tomatoes, then learn how to prepare simple dishes bursting with flavor, including Catalan toast, caprese salad with burrata, stuffed tomatoes, and tabouleh salad.
Author
Series
Great Courses volume 5
Language
English
Description
How do mushrooms differ from other vegetables? Here, Chef Briwa highlights the unique properties of mushrooms and the flavor and textural variances found in varieties from shitake to crimini. Then, watch as he creates two dishes bursting with umami: a vegetable pot pie and tamales filled with maitake, trumpet royale, and button mushrooms.
Author
Series
Great Courses volume 4
Language
English
Description
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.
Author
Series
Great Courses volume 24
Language
English
Description
Conclude your exploration of vegetables by learning how to store herbs so they stay fresh longer. Then, dive into a menu that celebrates herbs, including grilled pizza with burrata, prosciutto, herb salad, and an olive "soil"; a not-so-bloody Mary; salmon-stuffed squash blossoms; faro and mushroom risotto with sage and thyme; and a dessert of sabayon with stone fruits and berries.
Author
Series
Great Courses volume 14
Language
English
Description
What's the difference between green asparagus and white? Is rhubarb a vegetable or a fruit? Find out as Chef Briwa demonstrates grilled asparagus with heirloom tomatoes; white asparagus topped with browned bread crumbs and slivered lemon peel; a Korean spinach salad; and rhubarb chutney, or mostarda, with roasted pork loin.
Author
Series
Great Courses volume 15
Language
English
Description
What can you do with cabbage, the king of the brassica family? Plenty, as you'll see in this lesson featuring a bold Asian cole slaw with toasted cashews; larb salad, a famous Southeast Asian meat dish; Savoy cabbage with prosciutto, gorgonzola, and pine nuts; and colcannon, an Irish take on mashed potatoes.
Author
Series
Great Courses volume 7
Language
English
Description
Discover how tasty nutrient powerhouses like kale, chard, mustard greens, and even "weeds" like dandelion and purslane can be when seasoned and cooked properly. Learn how to make the Greek dish, horta, featuring a mix of "braising greens"; mustard green salad with prosciutto; and gnocchi with spinach and pancetta.
Author
Series
Great Courses volume 5
Language
English
Description
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.
Author
Series
Great Courses volume 20
Language
English
Description
Walk through commonly found peppers in order of heat, from the ultra-mild bell pepper to the super-spicy habanero, then delve into recipes featuring these colorful "fruits." Start with a pre-Columbian salsa featuring pumpkin seeds and blackened habaneros; then make pickled stuffed jalapeños, a popular Mexican bar snack; and chilis rellenos using roasted poblanos.
Author
Series
Great Courses volume 1
Language
English
Description
Hear the case for cooking and creating with vegetables, then watch as Chef Briwa prepares savory and surprising dishes starring carrots, including carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese, arugula, and garlic chips.
Author
Series
Great Courses volume 3
Language
English
Description
Sweeter and denser than summer squash, winter squash takes well to seasonings and satisfies in everything from soups to desserts. Learn how to select a squash and follow recipes for butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai; and maple custard in a pumpkin.
Author
Series
Great Courses volume 17
Language
English
Description
Tour the eggplant varieties and dishes the world has to offer, including eggplant tart with cherry tomatoes, fontina, parmesan, and pesto; aromatic Szechuan eggplant; and fried eggplant with a sweetened miso sauce. But first, learn how eggplant has evolved and what to look for when shopping.
Author
Series
Great Courses volume 3
Language
English
Description
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.
Author
Series
Great Courses volume 6
Language
English
Description
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.
Author
Series
Great Courses volume 1
Language
English
Description
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.
Author
Series
Great Courses volume 11
Language
English
Description
Here, focus on bulb vegetables with pinzimonio, an Italian snack of thinly shaved vegetables; a twist on a classic gin gimlet featuring celery juice; a quick shaved vegetable salad that serves as a template for any vegetables you may have on hand; gigande beans; and linguine with fennel, crabmeat, and cream.
Author
Series
Great Courses volume 13
Language
English
Description
Look at the varieties of potatoes and their optimal storage conditions, then consider how you can make America's favorite vegetable in interesting new ways. Follow along as Chef Briwa makes pickled potatoes; reupholstered potatoes; an impressive brunch dish made with eggs and smoked salmon; and chilaquiles, a classic Mexican comfort food.