The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording)
Resource Information
The instance The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording) represents a material embodiment of a distinct intellectual or artistic creation found in San Francisco Public Library. This resource is a combination of several types including: Instance, Video Recording.
The Resource
The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording)
Resource Information
The instance The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording) represents a material embodiment of a distinct intellectual or artistic creation found in San Francisco Public Library. This resource is a combination of several types including: Instance, Video Recording.
- Label
- The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording)
- Title remainder
- rediscovering the lost art of cooking
- Medium
- videorecording
- Statement of responsibility
- The Culinary Institute of America
- 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
- Record ID
-
- 2634762
- 2634762
- Sound on medium or separate
- sound on medium
- Specific material designation
- videodisc
- System control number
- (OCoLC)819655103
- System details
- DVD
- Video recording format
- DVD
Context
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.sfpl.org/resource/-yd_Q7vzojg/" typeof="Book http://bibfra.me/vocab/lite/Instance"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.sfpl.org/resource/-yd_Q7vzojg/">The everyday gourmet : rediscovering the lost art of cooking, The Culinary Institute of America, (videorecording)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.sfpl.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.sfpl.org/">San Francisco Public Library</a></span></span></span></span></div>
