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
Creator
Contributor
Subject
Genre
Language
eng
Member of
Cataloging source
JAI
Characteristic
videorecording
http://library.link/vocab/creatorName
Briwa, Bill
Dewey number
641.5
LC call number
TX763
LC item number
.E94 2012
PerformerNote
Lecturer: Bill Briwa
http://library.link/vocab/relatedWorkOrContributorName
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, (videorecording)
Instantiates
Publication
Accompanying material
1 course guidebook (v, 200 p. : col. ill. ; 24 cm)
Bar code
  • 31223118222232
  • 31223106298731
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
  • 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.
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
(OCoLC)819655103
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)
Bar code
  • 31223118222232
  • 31223106298731
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
  • 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.
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
(OCoLC)819655103
System details
DVD
Video recording format
DVD

Library Locations

    • Golden Gate Valley LibraryBorrow it
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      37.797819 -122.428950
    • San Francisco Public LibraryBorrow it
      100 Larkin Street, San Francisco, CA, 94102, US
      37.779376 -122.415795