Feb 02

BriwaThe Everyday Gourmet: Making Healthy Food Taste Great, by Bill Briwa and Connie Gutterson of the Culinary Institute of America, The Teaching Company ★★★★★

Perhaps you noticed that we already reviewed a Teaching Company Video series with Bill Briwa. That series was 24 lectures long, whereas this one is only six lectures long. Bill is an awesome instructor, and with the help of the Culinary Insitute nutritionist fills us in as to how a gourmet chef actually manages to cook gourmet food at home while keeping it completely healthy. The series was enjoyable to watch, and Betsy found the series most inspiring. Briwa spends much time in discussing how different grains can be incorporated into the diet, and how to plan left-overs (planned-overs) for cooking successive meals. Thus, a grain like barley can be cooked and then incorporated into various different schemes. Though a few of his productions did not look terribly appealing, for the most part, the meals appeared to be most savory, and not the bland horrid taste that someone would expect from something really healthy. The series also comes with a hard-bound cookbook to make it easy to begin various healthy menus immediately.


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2 Responses to “Making Healthy Food Taste Great”

  1. Onkel Dennis says:

    What constitutes healthy food is an interesting issue in itself. Americans can hardly find non-GMO grains any more if the grains are corn or soybeans. And Seralini’s research in France, much maligned by those who would financially lose from his findings, show that it is unhealthy.

    There is some question as to whether the agricultural revolution of 6000 years ago has ultimately been an unconditionally good idea. Some are now saying that in the future the world population will not be fed by grains but by leaves from trees. This seems reasonable to us.

    Over the last week we have eaten chaya and meringa leaves in some abundance, in soup, salad, and stuffed pasta. These trees are growing in our yard and require little tending. Chaya grows like a weed. Both kinds of leaves are highly nutritious and we like the taste of both. India is beginning to grow chaya from Belize in increasing quantity because it could potentially feed their population.

  2. Elizabeth of Virginia says:

    A lot of people seem to be having many problems from grains of all sorts but most particularly from wheat. It think it is something everyone should pursue as a personal self-test. The cardiologist William Davis has a blog over at wheatbellyblog.com which provides lots of details as well as a number of recipes. I wonder if my tulip poplar tree’s leaves are edible…

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