The everyday gourmet rediscovering the lost art of cooking
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.
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| Corporate Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Videos DVD |
| Language: | English |
| Published: |
Chantilly, VA :
The Great Courses,
[2012]
|
| Series: | Great courses (DVD). Better living.
|
| Subjects: | |
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| LEADER | 00000cgm a2200000Ii 4500 | ||
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| 001 | ocn819655103 | ||
| 003 | OCoLC | ||
| 005 | 20210525085400.0 | ||
| 006 | p | ||
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| 008 | 121129s2012 vau--- vleng d | ||
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| 020 | |a 1598038990 |q (KIT ; |q DVD) | ||
| 020 | |a 9781598038996 |q (KIT ; |q DVD) | ||
| 020 | |a 1629971693 |q (KIT ; |q DVD) | ||
| 020 | |a 9781629971698 |q (KIT ; |q DVD) | ||
| 020 | |a 9781490652535 | ||
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| 028 | 4 | 2 | |a 9231 |b The Teaching Company |
| 028 | 4 | 2 | |a ID9231A-01 |b The Teaching Company |
| 028 | 4 | 2 | |a PD9231A |b The Teaching Company |
| 035 | |a (OCoLC)819655103 |z (OCoLC)886954939 |z (OCoLC)902804989 | ||
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| 050 | 4 | |a PN1995.9.F65 |b E94 2012 | |
| 050 | 4 | |a TX714 |b .B75 2012 | |
| 082 | 0 | 4 | |a 641.5 |2 23 |
| 245 | 0 | 4 | |a The everyday gourmet : |b rediscovering the lost art of cooking |h [videodisc] / |c Chef Bill Briwa, the Culinary Institute of America. |
| 246 | 3 | 0 | |a Rediscovering the lost art of cooking |h [videodisc] |
| 264 | 1 | |a Chantilly, VA : |b The Great Courses, |c [2012] | |
| 264 | 4 | |c ©2012 | |
| 300 | |a I kit (4 videodiscs (720 min.) : |b sound, color ; |c 4 3/4 in. + |e 1 course guidebook (v, 200 pages : color illustrations ; 24 cm)). | ||
| 336 | |a two-dimensional moving image |b tdi |2 rdacontent | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a video |b v |2 rdamedia | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a videodisc |b vd |2 rdacarrier | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 340 | |g polychrome. |2 rdacc |0 http://rdaregistry.info/termList/RDAColourContent/1003 | ||
| 344 | |a digital |b optical |2 rda | ||
| 346 | |a DVD | ||
| 347 | |a video file |b DVD video |2 rda | ||
| 490 | 1 | |a The great courses. Topic, Better living. Subtopic, Food & wine ; |v no. 9231 | |
| 500 | |a "Course no. 9231." | ||
| 538 | |a DVD format. | ||
| 511 | 0 | |a Lecturer: Bill Briwa. | |
| 500 | |a "24 lessons / 30 minutes per lesson"--Container. | ||
| 500 | |a Accompanied by course guidebook with same title. | ||
| 504 | |a Accompanying course guidebook Includes bibliographical references. | ||
| 505 | 0 | 0 | |g Disc 1. |t Cooking-ingredients : technique and flavor ; |t Your most essential tool : knives ; |t More essential tools : from pots to shears ; |t Sauté : dry-heat cooking with fat ; |t Roasting : dry-heat cooking without fat ; |t Frying : dry-heat cooking with fat -- |g disc 2. |t From poach to steam : moist-heat cooking ; |t Braising and stewing : combination cooking ; |t Grilling and broiling : dry-heat cooking without fat ; |t Stocks and broths : the foundation ; |t The stir-fry dance : dry-heat cooking with fat ; |t Herbs and spices : flavor on demand -- |g disc 3. |t Sauces : from beurre blanc to Bechamel ; |t Grains and legumes : cooking for great flavor ; |t Salads from the cold kitchen ; |t Eggs : from the classic to the contemporary ; |t Soups from around the world ; |t From fettuccine to orecchiette : fresh and dry pastas -- |g disc t. |t Meat : from spatchcocked chicken to brined pork chops ; |t Seafood : from market to plate ; |t Vegetables in glorious variety ; |t A few great desserts for grown-ups ; |t Thirst : the new frontier of flavor ; |t Crafting a meal, engaging the senses. |
| 505 | 0 | 0 | |g Guidebook contents. |t Cooking-ingredients : technique and flavor ; |t Your most essential tool : knives ; |t More essential tools : from pots to shears ; |t Sauté : dry-heat cooking with fat ; |t Roasting : dry-heat cooking without fat ; |t Frying : dry-heat cooking with fat -- |g disc 2. |t From poach to steam : moist-heat cooking ; |t Braising and stewing : combination cooking ; |t Grilling and broiling : dry-heat cooking without fat ; |t Stocks and broths : the foundation ; |t The stir-fry dance : dry-heat cooking with fat ; |t Herbs and spices : flavor on demand -- |g disc 3. |t Sauces : from beurre blanc to Bechamel ; |t Grains and legumes : cooking for great flavor ; |t Salads from the cold kitchen ; |t Eggs : from the classic to the contemporary ; |t Soups from around the world ; |t From fettuccine to orecchiette : fresh and dry pastas -- |g disc t. |t Meat : from spatchcocked chicken to brined pork chops ; |t Seafood : from market to plate ; |t Vegetables in glorious variety ; |t A few great desserts for grown-ups ; |t Thirst : the new frontier of flavor ; |t Crafting a meal, engaging the senses. |
| 505 | 8 | |a Recipe list: (Lesson 2) Baked Minestrone Soup -- (Lesson 3) Ratatouille -- (Lesson 4) Chicken Marsala; Chicken Paillard with Warm Salad; (Lesson 5) Roasted Chicken with Roasted Potatoes -- (Lesson 6) Pan-Fried Veal Cutlet; Fish and Chips with Beer Batter; Fried Parsnips -- (Lesson 7) Salmon with Salsa Verde; Monkfish Provençal -- (Lesson 8) Braised chuck Roast and Vegetables; Lamb Navarin -- (Lesson 9) Grilled Vegetables with Parsley Salad; Grilled Steak and Lamb Chops; Grilled Mahi Mahi with Pineapple Salsa; Grilled Nectarines with Ice Cream -- (Lesson 10) White Chicken Stock; Brown Veal Stock; Fish Stock; Chicken Noodle Soup -- (Lesson 11) Vietnamese Noodle Salad; Ma Po Tofu -- (Lesson 12) Mint and Cilantro Chutney; Roasted Tomato and Saffron Vinaigrette; Dukkah; Spice Rub for Pork -- (Lesson 13) Béchamel Sauce; Mornay Sauce; Beurre Blanc; Romesco Sauce; Five-Spice Honey Dip; Thai Green Curry -- (Lesson 14) Rice Pilaf; Grain Medley; Mushroom Risotto -- (Lesson 15) Bistro Salad with Butter Lettuce and Fine Herbs; endive Blue Cheese Salad with Walnuts -- (Lesson 16) Deviled Eggs; Eggs Benedict and Hollandaise Sauce; Scrambled Eggs; Ratatouille Omelet -- (Lesson 17) Tom Kha Gai; Gazpacho; French Onion Soup; Ribollita -- (Lesson 18) Fresh Fettuccini; Pasta Carbonara; Angel Hair Pasta with Light Sauce; Orecchiette and Broccoli Rabe -- (Lesson 19) Spatchcocked Chicken; Brined Pork Chops; Roasted Prime Rib; Blue Cheese Burgers -- (Lesson 20) Ceviche; Whole Roasted Fish with Fennel, Lemon, and Olive Oil; Mussels with White Wine and Shallots -- (Lesson21) Curried Roasted Cauliflower; Baba Ghanoush; Boiled and Glazed Beets; Carrot Osso Buco -- (Lesson 22) Bachelor's Jam; Summer Pudding; Pineapple-and-Banana Butter; Honeycomb, Blue Cheese, and Hazelnut -- (Lesson 24) Spanish Tortilla with Aioli; Gnocchi with Pesto Sauce; Turnovers with Pineapple-and-Banana Butter. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Cooking |x Study and teaching. | |
| 650 | 0 | |a Baking. | |
| 650 | 0 | |a Desserts. | |
| 650 | 0 | |a Pastry. | |
| 650 | 0 | |a Cooking. | |
| 655 | 7 | |a Lectures. |2 lcgft | |
| 655 | 7 | |a Educational films. |2 lcgft | |
| 655 | 7 | |a Nonfiction films. |2 lcgft | |
| 655 | 7 | |a Instructional films. |2 lcgft | |
| 700 | 1 | |a Briwa, Bill, |e teacher, |e speaker. | |
| 710 | 2 | |a Culinary Institute of America, |e sponsoring body. | |
| 710 | 2 | |a Teaching Company. | |
| 830 | 0 | |a Great courses (DVD). |p Better living. | |
| 994 | |a C0 |b PCB | ||
| 949 | |a CCL |b CavDnf |c DVD 641.5 Re |d i |e 39241503614161 |f 695606 |g avddc |i 4 discs |j 01/29/2021 | ||
| 999 | |a 455482 | ||
