e-branch	Login My List - 0 Help
	Home   My Account/Renew Loans   Community Info   KidSearch   New Catalogue!

Search Advanced By Format By Number My Searches Can't Find it? Find Magazine Articles & more Problems?

Search:  Title Starts with...Title Keyword(s)Author/Performer/Name (Last,First)Author/Performer/Name Keyword(s)Subject Starts with...Subject Keyword(s)Series Starts with...Series Keyword(s)Anyword/AnywhereList Name Keyword(s)       Refine Search     > You're searching: Halifax Public Libraries

Item Information       More Content     More by this author     Kahlenberg, Sean.     Subjects     Cooking -- Technique.     Cooking -- Study and teaching.     Browse Catalog     by author:      Kahlenberg, Sean.       by title:      Cooking basics [vide...       by call number:      DVD 641.5 K12c     Search the Web     Kahlenberg, Sean.     Cooking -- Technique.     Cooking -- Study and teaching.       MARC Display

Cooking basics [videorecording (DVD)] : what everyone should know / Chef Sean Kahlenberg. by Kahlenberg, Sean. The Teaching Company, 2019. Call #: DVD 641.5 K12c Subjects Cooking -- Technique.   Cooking -- Study and teaching. Series Great courses (DVD). Better living.   Great courses (DVD) ISBN:  9781629977676 Alternate title:  Great Courses. Cooking basics [videorecording (DVD)] : what everyone should know. Format:  [videorecording (DVD)] : Description:  4 videodiscs (720 min.) : Dolby digital sd., col. + 1 course guidebook (v, 103 pages : col. ill.) Notes:  Course no. 9338. "The Culinary Institute of America."--Container. "24 lectures / 30 min. per lesson"--Container. The accompanying book lists the ingredients needed for each of the course's recipes and provides general tips on cooking the dishes. The portion yields and ingredient lists may vary from those used in the videos because of the videos' demonstrational nature--page iii. Home use only. Closed-captioned. Contents:  Disc 1. Risotto and what to do with the leftovers -- Choosing the best method to cook vegetables -- An elegant corn soup with lobster -- Sautéed scallops with roasted cauliflower -- How to poach an octopus -- How to break down and roast a chicken -- Disc 2. Braising short ribs and making polenta -- Pork Milanese and the art of breading -- Grilled salmon : breaking down a round fish -- One-dish cookery : coq au vin -- Monkfish : from bycatch to haute cuisine -- How to make rack of lamb persillade -- Disc 3. Making your own pasta : potato gnocchi -- Making your own pasta : butternut agnolotti -- Cooking the perfect Thanksgiving turkey -- Seafood delight : how to make cioppino -- Finding your roots : maple-roasted celeriac -- How to make great paella -- Disc 4. Smoking pork with Mexican street corn -- Dover sole : breaking down a flat fish -- You too can make ratatouille -- Making roast beef and potato gratin -- Patience, pickles, and crispy fried chicken -- My big steak : executing a three-course meal. Performers:  Lecturer: Chef Sean Kahlenberg, The Culinary Institute of America. Summary:  "Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef."--Container. Genre:  Filmed lectures. Educational films. Instructional films. Cookbooks. Films for the hearing impaired. DVDs. Other authors:  Culinary Institute of America. Teaching Company. Holds:  4   Copy/Holding information No Item Information

Horizon Information Portal 3.24_8902M

© 2001-2013 SirsiDynix All rights reserved.