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Author
Series
Great Courses volume 6
Language
English
Description
Alexander's conquests heralded an era where previously unconnected cultures mixed on a large scale. Trace the diffusion of foodstuffs over vast trade networks in the Hellenistic period. Study early dietary regimens based in Galen's famous theory of the body's "humors," and the influence on food culture of philosophical schools such as the Stoics and Epicureans.
Author
Series
Great Courses volume 2
Language
English
Description
Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. As Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail, and more, you'll discover depths of flavor you won't find in the takeout food we're all familiar with.
Author
Series
Great Courses volume 11
Language
English
Description
Here, get an authoritative look at stir-frying. First, get a solid introduction to this cooking technique by making a Vietnamese dish of noodles and stir-fried vegetables. Then, test your skills with a more complex Chinese stir-fry that will also make you more comfortable with handling and cooking tofu.
Author
Series
Great Courses volume 4
Language
English
Description
Continue your look at winemaking by focusing on the grape's journey from the vine to your palate. When are grapes ready to be picked? What is the difference between wine fermented in steel and in oak barrels? Why is there heated debate over filtering wines? Discover answers here.
Author
Series
Great Courses volume 9
Language
English
Description
Thailand. Japan. Vietnam. Korea. Asia is home to some of the most delicious recipes on the planet, and this lecture surveys some of the popular Asian cuisines that can be prepared on the grill. After a series of skewered meat dishes-including beef satay and yakitori chicken-you'll end with Korean barbeque short ribs.
6) Everyday Gourmet: Essential Secrets of Spices in Cooking: New American Cuisine-The Global Kitchen
Author
Series
Great Courses volume 6
Language
English
Description
Embrace everything you've learned about cooking with spices by taking a classic American dish--fried chicken--and using spices to give it unique cultural twists. You'll see how a mastery of spices is the key to creating Indian, Latin American, Chinese, and Mediterranean chicken dishes, each with its own captivating flavors and aromas.
Author
Series
Great Courses volume 9
Language
English
Description
Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding out when your meat or fish is done. Master these and other tricks of grilling and broiling with recipes for grilled steak, lamb chops, fish, vegetables, and even fruit.
Author
Series
Great Courses volume 4
Language
English
Description
Fish can be a tricky meat and requires close attention. Discover some common mistakes with grilling seafood and find out how best to prepare salmon, tuna, halibut, and more. Along the way, you'll learn crucial lessons about making marinades and vinaigrettes. End with a pair of recipes for grilled oysters and marinated shrimp.
Author
Series
Great Courses volume 15
Language
English
Description
Simplicity and freshness are two hallmarks of great cooking. Case in point, the subject of this lesson: salads. Chef Briwa shows you how to keep lettuce crisp; how to make a simple (and quick) salad dressing; how to build a salad with different ingredients such as nuts, cheese, herbs, and other vegetables; how to make a hand-held Asian salad roll; and much more.
Author
Series
Great Courses volume 22
Language
English
Description
The 17th and 18th centuries saw the rise of European colonial empires, where trade in exotic foods abetted slavery and forced labor. Follow the conquests of the Dutch, British, and French, and grasp how the trade in a group of entirely superfluous luxury items changed the focus of the global economy.
Author
Series
Great Courses volume 35
Language
English
Description
Science is transforming both how we prepare foods and the foods themselves. First, witness the meeting of science and fine dining in the ingenious creations of "modernist" cuisine. Then grasp the principles of the genetic modification of foods, its promise and potential dangers, and the implications of technologies such as cloning and hydroponics.
Author
Series
Great Courses volume 22
Language
English
Description
Visit New Zealand and the regions of Gisborne, Hawkes Bay, Marlborough, and Martinborough. Then, travel to Stellenbosch in South Africa, whose high-end Bordeaux blends are a delicious mix of Old World and New World tastes.
Author
Series
Great Courses volume 7
Language
English
Description
Swing down to the Caribbean to sample the flavor of the islands. Start with a skirt steak in orange mojo sauce, and move on to an original jerk chicken recipe. Then hop over to the Yucatán for a unique twist on a traditional Mexican dish. Traditionally made with marinated pork, your cochinita pibil dish here is a barbeque halibut with fire-roasted salsa and tortillas.
Author
Series
Great Courses volume 19
Language
English
Description
Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops? Why is prime rib the most expensive cut of beef? How much fat and lean beef should go into a really good hamburger?
Author
Series
Great Courses volume 20
Language
English
Description
In this lesson, learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your confidence with handling seafood by following recipes for ceviche, a roasted whole fish with fennel, and Prince Edward Island mussels in a creamy broth.
Author
Series
Great Courses volume 12
Language
English
Description
Delve into the subtle complexities of herbs and spices. You'll sample different salts and peppers (including Sel Gris, kosher salt, and white pepper); learn the difference between spices and herbs; find out how to blend them with oils, cheeses, and meats; and watch how to make an herb chutney, a roasted tomato and saffron vinaigrette, and a spice rub.
Author
Series
Great Courses volume 1
Language
English
Description
Understand several basic techniques and methods you can then expand on to make a wide range of unforgettable desserts. Here, focus on organizing your workspace, methods for proper measuring, and ways to cream butter, sugar, and eggs to the right consistency. Then, watch as Chef Durfee makes cookies and pound cake and shows you what can go right, and what can go wrong as well.
Author
Series
Great Courses volume 28
Language
English
Description
European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy"-the science and art of eating well.
Author
Series
Great Courses volume 23
Language
English
Description
In this episode, learn first about distinctive African foodways that predated extensive outside contact, encompassing traditions such as rich stews and "fufu" (starch-based porridges), regional eating rituals, and important indigenous foodstuffs. Then review the surprising variety of Australian plant and animal species used in aboriginal cookery but never adopted by European settlers.
Author
Series
Great Courses volume 5
Language
English
Description
Roasting can seem to be a frustrating task. But it doesn't have to be when you know what you're doing-and how to do it. Here, demystify this dry-heat cooking technique and learn how to make the perfect roast chicken and potatoes. You'll also get tips on how to determine doneness, how to make gravy, and how to carve your bird.
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