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

The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America ; The Teaching Company, (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 ; The Teaching Company
Title variation
Rediscovering the lost art of cooking
Contributor
Subject
Genre
Language
eng
Summary
In 24 lessons you will expand your knowledge of the basics of cooking and delve into some fresh tactics in cooking. This course focuses on techniques rather than recipes. Throughout the course you will learn methods for preparing ingredients and handling equipment, adding flavor and spice to everyday meals, and creating classic and contemporary dishes
Member of
Cataloging source
JAI
Characteristic
videorecording
Dewey number
641.5
LC call number
  • TX763
  • TX763
LC item number
  • .E94 2012
  • .E94 2012
PerformerNote
Lecturer: Bill Briwa
Runtime
720
Series statement
Great courses. Better living. Food & wine
Technique
live action
Label
The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America ; The Teaching Company, (videorecording)
Instantiates
Publication
Copyright
Accompanying material
1 course guidebook (v, 200 pages : color illustrations ; 24 cm.)
Bibliography note
Accompanying course guidebook includes bibliographical references
Color
multicolored
Configuration of playback channels
unknown
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 4.
  • 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.
Control code
sky253698332
Dimensions
4 3/4 in. +
Dimensions
other
Extent
4 videodiscs (12 hr.)
Isbn
9781598038996
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 details
DVD
Video recording format
DVD
Label
The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America ; The Teaching Company, (videorecording)
Publication
Copyright
Accompanying material
1 course guidebook (v, 200 pages : color illustrations ; 24 cm.)
Bibliography note
Accompanying course guidebook includes bibliographical references
Color
multicolored
Configuration of playback channels
unknown
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 4.
  • 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.
Control code
sky253698332
Dimensions
4 3/4 in. +
Dimensions
other
Extent
4 videodiscs (12 hr.)
Isbn
9781598038996
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 details
DVD
Video recording format
DVD

Library Locations

    • Oak Park Public LibraryBorrow it
      14200 Oak Park Blvd., Oak Park, MI, 48237, US
      42.466257 -83.186859

Library Links

Processing Feedback ...