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The everyday gourmet rediscovering the lost art of cooking Cover Image DVD

The everyday gourmet [videorecording] : rediscovering the lost art of cooking / Chef Bill Briwa, The Culinary Institute of America ; The Great Courses.

Rediscovering the lost art of cooking (portion title)
Briwa, Bill, (teacher,, speaker.). Culinary Institute of America, (sponsor.). Teaching Company, (publisher.).

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.

Record details

  • ISBN: 9781490652535
  • ISBN: 1490652531
  • ISBN: 9781598038996
  • ISBN: 9781629971698
  • ISBN: 1598038990
  • ISBN: 1629971693
  • Physical Description: 4 videodiscs (720 minutes) : sound, color ; 4 3/4 in. + 1 course guidebook (v, 200 pages : color illustrations ; 24 cm).
  • Publisher: Chantilly, VA : Teaching Company, [2012]

Content descriptions

General Note:
"Course no. 9231".
Bibliography, etc. Note:
Accompanying course guidebook includes bibliographical references (page 195).
Formatted Contents Note:
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.
Participant or Performer Note:
Lecturer: Bill Briwa, The Culinary Institute of America.

Search for related items by subject

Subject:
Cooking > Study and teaching.
Baking > Study and teaching.
Desserts > Study and teaching.
Pastry > Study and teaching.
Genre:
Lectures.
Instructional films.
Nonfiction films.
Video recordings.

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Available copies

  • 9 of 9 copies available at NC Cardinal. (Show)
  • 1 of 1 copy available at Rutherford County Library System.

Holds

  • 0 current holds with 9 total copies.
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Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Rutherford County Library DVD Red (Text) 38801101754213 Adult Video Nonfiction Available -

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MARC Record

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24514. ‡aThe everyday gourmet ‡h[videorecording] : ‡brediscovering the lost art of cooking / ‡cChef Bill Briwa, The Culinary Institute of America ; The Great Courses.
24630. ‡aRediscovering the lost art of cooking
264 1. ‡aChantilly, VA : ‡bTeaching Company, ‡c[2012]
264 4. ‡c©2012
300 . ‡a4 videodiscs (720 minutes) : ‡bsound, color ; ‡c4 3/4 in. + ‡e1 course guidebook (v, 200 pages : color illustrations ; 24 cm).
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4901 . ‡aGreat courses. Better living (Food & wine)
500 . ‡a"Course no. 9231".
504 . ‡aAccompanying course guidebook includes bibliographical references (page 195).
50500. ‡gDisc 1. ‡tCooking--ingredients, technique and flavor -- ‡tYour most essential tool--knives -- ‡tMore essential tools--from pots to shears -- ‡tSauté--dry-heat cooking with fat -- ‡tRoasting--dry-heat cooking without fat -- ‡tFrying--dry-heat cooking with fat.
50500. ‡gDisc 2. ‡tFrom poach to steam--moist-heat cooking -- ‡tBraising and stewing--combination cooking -- ‡tGrilling and broiling--dry-heat cooking without fat -- ‡tStocks and broths--the foundation -- ‡tThe stir-fry dance--dry-heat cooking with fat -- ‡tHerbs and spices--flavor on demand.
50500. ‡gDisc 3. ‡tSauces--from Beurre Blanc to Béchamel -- ‡tGrains and legumes--cooking for great flavor -- ‡tSalads from the cold kitchen -- ‡tEggs--from the classic to the contemporary -- ‡tSoups from around the world -- ‡tFrom fettuccine to orecchiette--fresh and dry pastas.
50500. ‡gDisc 4. ‡tMeat--from spatchcocked chicken to brined pork chops -- ‡tSeafood--from market to plate -- ‡tVegetables in glorious variety -- ‡tA few great desserts for grown-ups -- ‡tThirst--the new frontier of flavor -- ‡tCrafting a meal, engaging the senses.
5110 . ‡aLecturer: Bill Briwa, The Culinary Institute of America.
520 . ‡aThese 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. ‡aCooking ‡xStudy and teaching. ‡0(CARDINAL)293710
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655 7. ‡aVideo recordings. ‡2lcgft ‡0(CARDINAL)323313
7102 . ‡aCulinary Institute of America, ‡esponsor. ‡0(CARDINAL)733941
7102 . ‡aTeaching Company, ‡epublisher. ‡0(CARDINAL)349444
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