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Item Information   Copy / Holding Information     More Content       More by this author     Briwa, Bill.     Subjects     Cooking -- Terminology.     Cooking -- Miscellanea.     Cooking -- Equipment and supplies.     Cooking -- Study and teaching -- Anecdotes.     Grain.     Soups.     Sauces.     Salads.     Cooking (Eggs)     Cooking (Pasta)     Cooking (Meat)     Cooking (Seafood)     Cooking (Vegetables)     Food and wine pairing.     Dinners and dining.     Browse Catalog     by author:      Briwa, Bill.       by title:      The everyday gourmet...       by call number:      DVD 641.5 B862eg     Search the Web     Briwa, Bill.     Cooking -- Terminology.     Cooking -- Miscellanea.     Cooking -- Equipment and supplies.     Cooking -- Study and teaching -- Anecdotes.     Grain.     Soups.     Sauces.     Salads.     Cooking (Eggs)     Cooking (Pasta)     Cooking (Meat)     Cooking (Seafood)     Cooking (Vegetables)     Food and wine pairing.     Dinners and dining.       MARC Display

The everyday gourmet. Rediscovering the lost art of cooking [videorecording (DVD)] / Bill Briwa. by Briwa, Bill. Teaching Co., c2012. Call #: DVD 641.5 B862eg Subjects Cooking -- Terminology.   Cooking -- Miscellanea.   Cooking -- Equipment and supplies.   Cooking -- Study and teaching -- Anecdotes.   Grain.   Soups.   Sauces.   Salads.   Cooking (Eggs)   Cooking (Pasta)   Cooking (Meat)   Cooking (Seafood)   Cooking (Vegetables)   Food and wine pairing.   Dinners and dining. Series Great courses (DVD)   Great courses (DVD). Better living. ISBN:  9781629971698 (set) 9781598038996 (set) Alternate title:  Great Courses. The everyday gourmet. Rediscovering the lost art of cooking [videorecording (DVD)] Rediscovering the lost art of cooking [videorecording (DVD)] Format:  [videorecording (DVD)] / Description:  4 videodiscs (ca. 12 hrs.) : digital sd., col. ; 12 cm. + 1 course guidebook (v, 200 p. ; 24 cm.). Notes:  "24 lectures / 30 minutes per lecture"--Container. Book contains lecture transcripts and outlines, recipes, glossary, biographical notes, and bibliography. Home use only. Contents:  Disc 1. Cooking: ingredients, technique, and flavor -- 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. 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 béchamel -- Grains and legumes: cooking for great flavor -- 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 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 -- Thirst: the new frontier of flavor -- Crafting a meal, engaging the senses. Performers:  Lecturer, Chef Bill Briwa, Chef-Instructor at the Culinary Institute of America at Greystone. Summary:  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. Genre:  Filmed lectures. Educational films. DVDs. Other authors:  Teaching Company. Culinary Institute of America. Holds:  0   Copy/Holding information Location Collection Call No. Item type Status   Central Library Adult Nonfeature DVDs DVD 641.5 B862eg Adult Dvds-21 Days Checked in Add Copy to MyList

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