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

The everyday gourmet / : rediscovering the lost art of cooking, The Culinary Institute of America

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
Member of
Cataloging source
JAI
Characteristic
videorecording
Dewey number
641.55
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. 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
Instantiates
Publication
Note
ID9253A-01
Accompanying material
1 course guidebook (v, 200 pages : color illustrations ; 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
stereophonic
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
  • The
  • stir-fry dance-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
  • Disc 1.
  • Salads from the cold kitchen
  • Eggs-from the classic to the contemporary
  • Soups from around the world
  • 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
  • Cooking-ingredients, technique and flavor
  • Thirsty-the new frontier of flavor
  • Crafting a meal, engaging the senses
  • Your most essential tool-knives
  • More essential tools-from pots to shears
  • Sauté-dry-heat cooking with fat
  • Roasting-dry-heat cooking without fat
  • Frying-dry-heat cooking with fat ;
  • Disc 2.
Control code
1540016
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
sound, color
Publisher number
  • 9231
  • ID9253A-01
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • (Sirsi) 1540016
  • (Sirsi) 1540016
  • (OCoLC)819655103
System details
DVD
Video recording format
DVD
Label
The everyday gourmet / : rediscovering the lost art of cooking, The Culinary Institute of America
Publication
Note
ID9253A-01
Accompanying material
1 course guidebook (v, 200 pages : color illustrations ; 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
stereophonic
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
  • The
  • stir-fry dance-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
  • Disc 1.
  • Salads from the cold kitchen
  • Eggs-from the classic to the contemporary
  • Soups from around the world
  • 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
  • Cooking-ingredients, technique and flavor
  • Thirsty-the new frontier of flavor
  • Crafting a meal, engaging the senses
  • Your most essential tool-knives
  • More essential tools-from pots to shears
  • Sauté-dry-heat cooking with fat
  • Roasting-dry-heat cooking without fat
  • Frying-dry-heat cooking with fat ;
  • Disc 2.
Control code
1540016
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
sound, color
Publisher number
  • 9231
  • ID9253A-01
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • (Sirsi) 1540016
  • (Sirsi) 1540016
  • (OCoLC)819655103
System details
DVD
Video recording format
DVD

Library Locations

    • Georgetown Peabody LibraryBorrow it
      2 Maple Street, Georgetown, MA, 01833, US
      42.7246895 -70.9897852
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