Coverart for item
The Resource The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording)

The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording)

Label
The everyday gourmet : rediscovering the lost art of cooking
Title
The everyday gourmet
Title remainder
rediscovering the lost art of cooking
Statement of responsibility
The Culinary Institute of America
Contributor
Subject
Genre
Language
eng
Summary
These 24 half-hour lectures on cooking is designed to boost your confidence in the kitchen and help you create meals that you are proud to share
Cataloging source
AZZPT
Characteristic
videorecording
Dewey number
641.5
LC call number
TX763
LC item number
.E94 2012
PerformerNote
Lecturer: Bill Briwa
http://library.link/vocab/relatedWorkOrContributorName
  • Briwa, Bill
  • Teaching Company
Runtime
720
Series statement
  • Great courses (DVD).
  • Great courses. Topic, better living. Subtopic, Food & wine
http://library.link/vocab/subjectName
  • Baking
  • Desserts
  • Pastry
  • Cooking
Technique
live action
Label
The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording)
Instantiates
Publication
Accompanying material
1 course guidebook (v, 200 p. : col. ill. ; 24 cm.)
Bibliography note
Accompanying course guidebook includes bibliographical references
Carrier category
videodisc
Carrier category code
  • vd
Carrier MARC source
rdacarrier
Color
multicolored
Configuration of playback channels
unknown
Content category
two-dimensional moving image
Content type code
  • tdi
Content type MARC source
rdacontent
Contents
  • From poach to steam-moist-heat cooking
  • Braising and stewing-combination cooking grilling and broiling-dry-heat cooking without fat
  • Stocks and broths-the foundation dry-heat cooking with fat
  • Herbs and spices-flavor on demand
  • Disc 3.
  • Sauces-from Beurre Blanc to Bechamel
  • Grains and legumes-cooking for great flavor
  • Salads from the cold kitchen
  • Eggs-from the classic to the contemporary
  • Soups from around the world
  • Disc 1.
  • From Fettuccine to Orecchiette-fresh and dry pastas
  • Disc 3.
  • Meat-from spatchcocked chicken to brined pork chops
  • Seafood-from market to plate
  • Vegetables in glorious variety
  • A few great desserts for grown-ups
  • Thirsty-the new frontier of flavor
  • Crafting a meal, engaging the senses
  • Cooking-ingredients, technique and flavor
  • Your most essential tool-knives
  • More essential tools-from pots to shears
  • saute-dry-heat cooking with fat
  • Roasting-dry-heat cooking without fat
  • Frying-dry-heat cooking with fat
  • Disc 2.
Dimensions
4 3/4 in. +
Dimensions
other
Extent
4 videodiscs (12 hr.)
Isbn
9781598038996
Media category
video
Media MARC source
rdamedia
Media type code
  • v
Medium for sound
videodisc
Other physical details
sd., col.
Publisher number
  • 9231
  • ID9253A-01
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • ocn981548578
  • (OCoLC)981548578
System details
DVD
Video recording format
DVD
Label
The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording)
Publication
Accompanying material
1 course guidebook (v, 200 p. : col. ill. ; 24 cm.)
Bibliography note
Accompanying course guidebook includes bibliographical references
Carrier category
videodisc
Carrier category code
  • vd
Carrier MARC source
rdacarrier
Color
multicolored
Configuration of playback channels
unknown
Content category
two-dimensional moving image
Content type code
  • tdi
Content type MARC source
rdacontent
Contents
  • From poach to steam-moist-heat cooking
  • Braising and stewing-combination cooking grilling and broiling-dry-heat cooking without fat
  • Stocks and broths-the foundation dry-heat cooking with fat
  • Herbs and spices-flavor on demand
  • Disc 3.
  • Sauces-from Beurre Blanc to Bechamel
  • Grains and legumes-cooking for great flavor
  • Salads from the cold kitchen
  • Eggs-from the classic to the contemporary
  • Soups from around the world
  • Disc 1.
  • From Fettuccine to Orecchiette-fresh and dry pastas
  • Disc 3.
  • Meat-from spatchcocked chicken to brined pork chops
  • Seafood-from market to plate
  • Vegetables in glorious variety
  • A few great desserts for grown-ups
  • Thirsty-the new frontier of flavor
  • Crafting a meal, engaging the senses
  • Cooking-ingredients, technique and flavor
  • Your most essential tool-knives
  • More essential tools-from pots to shears
  • saute-dry-heat cooking with fat
  • Roasting-dry-heat cooking without fat
  • Frying-dry-heat cooking with fat
  • Disc 2.
Dimensions
4 3/4 in. +
Dimensions
other
Extent
4 videodiscs (12 hr.)
Isbn
9781598038996
Media category
video
Media MARC source
rdamedia
Media type code
  • v
Medium for sound
videodisc
Other physical details
sd., col.
Publisher number
  • 9231
  • ID9253A-01
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • ocn981548578
  • (OCoLC)981548578
System details
DVD
Video recording format
DVD

Library Locations

    • Wichita Falls Public LibraryBorrow it
      600 11th Street, Wichita Falls, TX, 76301, US
      33.9107226 -98.4885623
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