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"We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster,...
Author
Language
English
Description
Acclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.--
Publisher
The Great Courses
Pub. Date
2020.
Language
English
Description
Did you know that the aroma from hops is made up of at least 420 different compounds? Learn the typical flavor each type of malt infuses into a beer and how different chemicals combine to form the sweet, salt, sour, or bitter notes each style is known for. Conclude with the proper serving temperature for most of the major beer types you've learned about in previous episodes.
Publisher
The Great Courses
Pub. Date
2020.
Language
English
Description
Now that you've traveled through beer's history, you're ready to discover how it's made. You'll go in depth with ingredients like malt and hops, and which geographic regions of the world each variety comes from. Then, Sierra Nevada's Head Brewer Scott Jennings will take you through the process of how this elite brewery produces its award-winning beer.
Publisher
The Great Courses
Pub. Date
2020.
Language
English
Description
The world's leading beer brand has significantly more market share than Budweiser and Coors Light combined, and you've likely never heard of it. In this episode on the business of beer, find out how this is possible and what top producers like Anheuser-Busch InBev, and micro and regional breweries, all mean for the industry as a whole.
Publisher
The Great Courses
Pub. Date
2018.
Language
English
Description
We’d all love to create the same wholesome, delicious meals that professional chefs make. But there is one thing that often prevents us from doing so: lack of time. Now, in six innovative and practical lessons, award-winning Chef-Instructor Bill Briwa of the prestigious Culinary Institute of America shows you the same skills, strategies, and tricks that professional chefs use.
Publisher
The Great Courses
Pub. Date
2018.
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.
Publisher
The Great Courses
Pub. Date
2020.
Language
English
Description
Begin your journey with a primer on the history of beer and its place among peoples like the Sumerians, Egyptians, and the Medieval Benedictines. You'll learn about figures like Dukes William IV and Ludwig X of Bavaria and the Reinheitsgebot, and even hear the fascinating story behind the origin of British pub signs.
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
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 ragù Bolognese, along with a salad accompaniment of bitter greens that serves as a digestive, and a simple first course - stracciatelle soup.
Publisher
The Great Courses
Pub. Date
2018.
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.
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
Gain insight into Turkey'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 sultan's delight"), and a dessert of poached apricots with yogurt and pistachios.
Publisher
The Great Courses
Pub. Date
2020.
Language
English
Description
The way beer is stored, packaged, and distributed can have a huge impact on how it tastes. Ryan Mintzer, packaging and warehouse manager at Sierra Nevada, will take you through some of the brewery's best practices to ensure that each beer has optimal flavor and freshness before being poured into your glass.
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
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.
16) The Everyday Gourmet: The Joy of Mediterranean Cooking: Episode 5,The Everyday Joys of Olive Oil
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
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.
17) The Everyday Gourmet: The Joy of Mediterranean Cooking: Episode 2,Butter and Cheese: Northern Italy
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
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.
Publisher
The Great Courses
Pub. Date
2018.
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.
19) The Everyday Gourmet: The Joy of Mediterranean Cooking: Episode 16,Bringing the Mediterranean Home
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
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.
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
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 Provençal vegetable mélange, an olive tapenade, artichokes barigoule, and lamb featuring those famous herbs.
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