The everyday gourmet [videorecording] : rediscovering the lost art of cooking / Chef Bill Briwa, The Culinary Institute of America ; The Great Courses.
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]
- Copyright: ©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.
Search for related items by series
Available copies
- 9 of 9 copies available at NC Cardinal.
- 1 of 1 copy available at Rutherford County Library System. (Show)
Holds
- 0 current holds with 9 total copies.
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Rutherford County Library | DVD Red (Text) | 38801101754213 | Adult Video Nonfiction | Available | - |
| Cliffdale Library | DVD 641.5 E (Text) | 31781066151265 | Adult Video | Available | - |
| Henderson Main Branch | 641.55 E / Instructional (Text) | 33258007602795 | Adult Video | Available | - |
| Jackson County Public Library | DVD 641.591 B (Text) | 39493108142763 | Adult Video | Available | - |
| Leicester Library | IF E 57935 DVD LSTR (Text) | 0020513988707 | Adult Video | Available | - |
| Pack Memorial Library | GC 641.5 BRI (Text) | 0020513986818 | Adult Nonfiction Display | Available | - |
| Reynolda Manor Branch | 641.55 4 DVD (Text)
No Guidebook: [ JTF 07/05/2017 @ REYNOLDA ]
|
0112521100580 | Adult Audiobook | Available | - |
| Reynolda Manor Branch | 641.55 B 4 DVD/ 1 BK [GREAT COURSES] (Text) | 0112520142368 | Adult Audiobook | Available | - |
| Yancey County Public Library | DVD Educational EVE (Text) | 33333002949903 | Adult Video Nonfiction | Available | - |
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| 245 | 1 | 4. | ‡aThe everyday gourmet ‡h[videorecording] : ‡brediscovering the lost art of cooking / ‡cChef Bill Briwa, The Culinary Institute of America ; The Great Courses. |
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| 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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| 500 | . | ‡a"Course no. 9231". | |
| 504 | . | ‡aAccompanying course guidebook includes bibliographical references (page 195). | |
| 505 | 0 | 0. | ‡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. |
| 505 | 0 | 0. | ‡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. |
| 505 | 0 | 0. | ‡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. |
| 505 | 0 | 0. | ‡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. |
| 511 | 0 | . | ‡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 | |
| 650 | 0. | ‡aBaking ‡xStudy and teaching. | |
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| 655 | 7. | ‡aInstructional films. ‡2lcgft ‡0(CARDINAL)308233 | |
| 655 | 7. | ‡aNonfiction films. ‡2lcgft ‡0(CARDINAL)340718 | |
| 655 | 7. | ‡aVideo recordings. ‡2lcgft ‡0(CARDINAL)323313 | |
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