Catalog Search Results
Author
Series
Great Courses volume 7
Language
English
Description
Turn to a popular method of moist heat cooking: poaching. You'll see how deep poaching works to gently cook a piece of salmon (accompanied by a simple sauce). Then, you'll compare that cooking method with shallow poaching a piece of monkfish and using the leftover liquid as the basis for an accompanying sauce.
Author
Series
Great Courses volume 24
Language
English
Description
Contemplate the traditional Japanese reverence for nature as reflected in their respect for the natural flavors of all foods. Study the elements of Japan's refined and elegant cuisine, the origins of sushi, and the aesthetics of ritualized manners, decoration, and presentation in the world's first restaurant-based food culture.
3) Everyday Gourmet: Rediscovering the Lost Art of Cooking: Braising and Stewing-Combination Cooking
Author
Series
Great Courses volume 8
Language
English
Description
Try your hand at combination cooking, which combines two different techniques: braising (typically reserved for larger cuts of meat) and stewing (usually for smaller cuts of meat). Using the example of a delicious pot roast and a springtime lamb stew, you'll uncover the secrets of these cooking techniques and vastly expand your kitchen skills.
Author
Series
Great Courses volume 25
Language
English
Description
Eating habits in the American colonies incorporated a wide variety of cultural influences. Contrast the culinary fashions of Virginia, modeled on the English gentry, with the mercantile, Puritan ethic of New England; the varied foodways of the Dutch settlers, Germans, Quakers, and Quebecois; and the unique cuisine of Louisiana.
Author
Series
Great Courses volume 26
Language
English
Description
The Industrial Revolution brought far-reaching changes in food production and culture. In the British Isles, observe how the advent of industrially organized farming, urban labor, and mass production led to artificial modification of food and a decline in the quality of diet, as well as human-made disasters such as the 1840s potato famine.
Author
Series
Great Courses volume 27
Language
English
Description
In the 19th century, food-conscious social movements reacted against the ills of industrial society. Delve into new dietary ideologies that stressed purity, backed by both quasi-scientific and religious thought. Follow the rise of vegetarian societies, Utopian social experiments, and health reform movements that gave us graham crackers, breakfast cereals, and granola.
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 2
Language
English
Description
Regardless of what cake you're making, they all revolve around several basic mixing methods. What are they? And what are their secrets? Chef Durfee takes you step-by-step through baking a rich devil's food cake and several egg foam cakes (a chiffon cake and an angel food cake), the latter of which helps demonstrate the right--and wrong--way to whip eggs and cool your cakes.
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 3
Language
English
Description
Here, learn everything you need to know about flaky dough, which can often be intimidating even for an experienced baker. First, gain confidence in making a buttery pie crust by learning how to mold it with your hands or pastry tools, how to blind-bake it, and even how to make an attractive latticed top. Then, explore some of the secrets to making tender, flaky biscuits and beautifully golden-brown scones (which have their own unique rules for baking)....
Author
Series
Great Courses volume 29
Language
English
Description
Here, investigate the process by which late 19th-century food production became a vast industry. See how technological developments such as freezing, canning, and pasteurization gave large companies increasing control over food production. Trace the fortunes of the peanut from health food to junk food, and the global implications of industrial food processing.
Author
Series
Great Courses volume 3
Language
English
Description
Ancient Egypt's prosperity, court culture, and isolation from conflict led to a sophisticated food tradition and the first "elite" cuisine. Study the archaeological evidence of their food customs, the religious significance of foodstuffs and animals, and the components of their cuisine, encompassing grains, wine, bread, numerous vegetables, and wild game.
Author
Series
Great Courses volume 4
Language
English
Description
Cream-puff pastry is unique in that it's a twice-cooked pastry dough. And its applications go far beyond what you'd expect. In this lesson, master the aft of baking and experimenting with puff pastry and use it to create some unbelievably decadent desserts. Among these: chocolate eclairs, cream puffs, and deep-fried Mexican churros. Along the way, you'll also get tips on making pastry cream, chocolate ganache, and caramel topping.
Author
Series
Great Courses volume 5
Language
English
Description
Vanilla-infused crème anglaise. Butterscotch pudding. Crème brulee (complete with a blowtorched sugar topping). Learn tips and tricks to wowing your dinner guests with these delectable egg-based custards, all the while strengthening your confidence in the sometimes tricky art of baking with eggs on the stovetop or in the oven. By the end of this lesson, you'll discover just why custards make a great dessert choice: they're surprisingly easy to bake...
Author
Series
Great Courses volume 6
Language
English
Description
Whip your more advanced baking skills and techniques into shape in this final lesson devoted to light and luscious mousses and creams. After learning how to make your own whipped cream, chocolate mousse, dessert sauces, and vanilla bean panna cotta, you'll watch Chef Durfee as he demonstrates the best ways to unmold, plate, and present your desserts with flair and your own unique touch--just like a professional chef.
Author
Series
Great Courses volume 1
Language
English
Description
Ms. Simonetti-Bryan answers this question in an engaging introductory episode that sets the stage for the subsequent episodes. Survey the millennia-old history of wine, discover what kind of wine consumer you are, explore wine culture in America, and more.
Author
Series
Great Courses volume 10
Language
English
Description
French wines are the benchmarks of quality, which makes France the perfect place to begin your tour of some of the world's greatest wine regions. You explore the powerful reds and delicate whites of two wine-producing regions, learn how to read a wine label, and gain insights into how chateaux in Bordeaux are classified.
Author
Series
Great Courses volume 31
Language
English
Description
This episode explores the significant ways in which American eating habits have been shaped by immigrants. Investigate the social phenomenon of immigration, and how food cultures are imported and adapted. Learn how Italian, Jewish, and Mexican foods entered the American mainstream, and what accounts for their wide and sustained popularity.
Author
Series
Great Courses volume 11
Language
English
Description
How do you top the rich, full-bodied wines of Bordeaux? Find out in this engaging episode that takes you through the silky and delicate wines of Burgundy (including those from Chablis and Beaujolais) and the German-influenced tastes of Alsace (including varieties of Gewurztraminer and Pinot Gris).
Author
Series
Great Courses volume 32
Language
English
Description
In early 20th-century America, discover how World War I changed the way civilians eat. Observe how corporations dictated the American diet, and witness the advent of chain supermarkets, junk foods, the marketing of food with health claims, and the government's new role in food supply in the wake of the Depression.
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request