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TTC - The Joy of Mediterranean Cooking

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TTC - The Joy of Mediterranean Cooking

TTC - The Joy of Mediterranean Cooking | 8.34 GB
Genre: E-Learning

Tour the Mediterranean without Leaving Home

Get clear instructions and tips for making:

starter soups, such as stracciatelle and avgolemeno;

bright salads made with purslane, mesclun, and other tender greens;
hearty main dishes, such as ricotta gnocchi, seafood tagine, and Turkish hunkar begendi; and
simple desserts like coffee granita and poached apricots with yogurt and pistachios.

Cook Iconic Mediterranean Dishes with Authenticity

Harissa: Hailing from Tunisia, this chili paste lends heat with rehydrated and pureed dried chilies, garlic, coriander seed, and caraway.
Salt cod: Popular in the south of France, Spain, Italy, and Greece, this cured fish is a uniquely Mediterranean delicacy.
Preserved lemons: Cut into slivers, these impart sourness in lieu of vinegar in cultures where alcohol is forbidden.

Cook Alongside an Accomplished Chef


1 Tastes of the Mediterranean
2 Butter and Cheese: Northern Italy
3 Classical Italian Cuisine: Central Italy
4 Bounty from the Sea: Southern Italy
5 The Everyday Joys of Olive Oil
6 Paella: The Landscape of Spain in a Pan
7 A Spanish Tradition: Tapas and Sherry
8 Tunisia: The Home of Harissa
9 Technique and Polish: Mastering Moroccan Food
10 Health and Wellness: A Mediterranean Diet
11 Sharing Abundance: The Cuisine of Greece
12 Tastes from the Palace Kitchens of Istanbul
13 A Favorite Street Food from the East
14 Foundations from the South of France
15 Fresh Catch: Seafood of the French Riviera
16 Bringing the Mediterranean Home

16 lectures | 34 minutes per lecture

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