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Thomson Reuters Westlaw includes coverage of Annotated California Codes, California statutes and case opinions, as well as California and Los Angeles County Rules of Court. Daily updates.
Publisher
The Great Courses
Pub. Date
2015.
Language
English
Description
Start your course with the basics of grilling: choosing wood, cleaning the grill, tools of the trade, and a few lessons in food safety. Then try your hand at three simple recipes—two types of steak and a grilled salad—to get a feel for cooking over live fire. This first lesson offers a wealth of rules of thumb..
Publisher
The Great Courses
Pub. Date
2016.
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.
Publisher
The Great Courses
Pub. Date
2015.
Language
English
Description
Enjoy a wealth of multicultural dishes with this tour of the Mediterranean, from Italy and Greece to Turkey and Tunisia. Here, you’ll explore several popular outdoor cooking recipes. Highlights include lessons in sauces such as muhammara and tzatziki, ember-roasted vegetable dishes, sandwiches and pitas, and lamb kabobs..
Publisher
The Great Courses
Pub. Date
2015.
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..
10) Grilling Seafood
Publisher
The Great Courses
Pub. Date
2015.
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..
11) Grilling Poultry
Publisher
The Great Courses
Pub. Date
2015.
Language
English
Description
Take a deep dive into chicken on the grill. After reviewing the different parts of the chicken, learn how to make a classic American barbeque chicken dish, a unique marinated quail mixed grill, and a non-traditional smoke-roasted turkey with a complementary three-grain salad—sure to spice up your next holiday gathering..
12) Colorful Carrots
Publisher
The Great Courses
Pub. Date
2016.
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.
Publisher
The Great Courses
Pub. Date
2015.
Language
English
Description
What’s a grill without the occasional outdoor party? Put together everything you’ve learned with several scrumptious recipes for one amazing party this summer: smoked and grilled appetizers, cedar-plank grilled king salmon, and a dry rub leg of lamb—plus a few special desserts for the road..
14) Summer Squashes
Publisher
The Great Courses
Pub. Date
2016.
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.
Publisher
The Great Courses
Pub. Date
2016.
Language
English
Description
From main dishes to cocktails to desserts, THE EVERYDAY GOURMET: COOKING WITH VEGETABLES reveals how you can prepare fresher, more vibrant food at home.. Across 24 step-by-step lessons, Chef Bill Briwa - an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America - provides the expert insight you need to make vegetables a focal point of your meals, with or without meat.
Publisher
The Great Courses
Pub. Date
2015.
Language
English
Description
Now that you’re up to speed on all things grilling, take a closer look at preparing different types of salads, from pancetta-wrapped endive to Bartlett pears and greens. In addition to branching away from the traditional main course meat, this lecture on fruits and vegetables shows you how the grill can enhance your homemade salad dressings..
17) Peas and Pods
Publisher
The Great Courses
Pub. Date
2016.
Language
English
Description
Get familiar with fava beans, green beans, purple green beans, snow peas, sugar snap peas, haricots verts, okra, and English peas. Discover four easy ways to flavor beans and peas, then make a pasta-inspired dish of French-cut green beans with shitakes and pancetta in cream sauce. Finish with fava beans on crostini.
Publisher
The Great Courses
Pub. Date
2016.
Language
English
Description
Take the mystery out of preparing onions, leeks, garlic, and shallots with recipes including a classic onion soup topped with croutons and gruyère; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad.
Publisher
The Great Courses
Pub. Date
2016.
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.
Publisher
The Great Courses
Pub. Date
2016.
Language
English
Description
Representing the largest family of vegetables, brassicas deliver assertive flavors along with great health benefits. In this lesson, focus on just a few with hearty, distinctive dishes, including Brussels sprouts with Thai dipping sauce; butter-braised turnips with miso and honey; and braised endive with ham in a crème fraîche sauce.
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