The everyday gourmet: rediscovering the lost art of cooking
(DVD)
Author:
Contributors:
Published:
Chantilly, VA : Teaching Co., c2012.
Format:
DVD
Physical Desc:
4 videodiscs (12 hr.) : sd., col. ; 4 3/4 in. + 1 course guidebook (v, 200 pages : col. ill. ; 24 cm.)
Status:
Description
Description not provided
Copies
Location
Call Number
Status
East Lyme Public Adult DVD
Great Courses DVD 641.51 Everyday (Rediscovering)
On Shelf
Ledyard/Gales Ferry DVD
DVD 641.5 Bri
On Shelf
Old Lyme A Great Courses
GREAT COURSES DVD 641.51 EVE
On Shelf
Wallingford Adult Videodisc Courses
GC DVD 641.51 BRIWA
On Shelf
Subjects
Other Subjects
More Details
Language:
English
ISBN:
9781598038996, 1598038990
Notes
Bibliography
Accompanying course guidebook includes bibliographical references.
Participants/Performers
Lecturer: Bill Briwa
System Details
DVD.
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Citations
APA Citation (style guide)
Briwa, B., & Briwa, B. (2012). The everyday gourmet: rediscovering the lost art of cooking. Chantilly, VA, Teaching Co.
Chicago / Turabian - Author Date Citation (style guide)Briwa, Bill and Bill Briwa. 2012. The Everyday Gourmet: Rediscovering the Lost Art of Cooking. Chantilly, VA, Teaching Co.
Chicago / Turabian - Humanities Citation (style guide)Briwa, Bill and Bill Briwa, The Everyday Gourmet: Rediscovering the Lost Art of Cooking. Chantilly, VA, Teaching Co, 2012.
MLA Citation (style guide)Briwa, Bill. and Bill Briwa. The Everyday Gourmet: Rediscovering the Lost Art of Cooking. Chantilly, VA, Teaching Co, 2012.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
64b62325-3ccf-fda5-c7f8-079dfb54e306
Record Information
| Last Sierra Extract Time | Apr 04, 2024 05:33:33 PM |
|---|---|
| Last File Modification Time | Apr 04, 2024 05:34:15 PM |
| Last Grouped Work Modification Time | Apr 04, 2024 05:33:40 PM |
MARC Record
| LEADER | 03077cgm 2200541Ia 4500 | ||
|---|---|---|---|
| 001 | 819655103 | ||
| 003 | OCoLC | ||
| 005 | 20130219034531.0 | ||
| 006 | aa b 000 0d | ||
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| 020 | |a 1598038990 | ||
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| 100 | |a Briwa, Bill. | ||
| 245 | 0 | 4 | |a The everyday gourmet :|b rediscovering the lost art of cooking /|c Bill Briwa, Chef-instructor ;The Culinary Institute of America. |
| 260 | |a Chantilly, VA :|b Teaching Co.,|c c2012. | ||
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| 490 | 1 | |a Great courses. Topic, better living. Subtopic, Food & wine | |
| 504 | |a Accompanying course guidebook includes bibliographical references. | ||
| 505 | 0 | 0 | |g Disc 1.|t Cooking-ingredients, technique and flavor --|t Your most essential tool-knives --|t More essential tools-from pots to shears --|t saute-dry-heat cooking with fat --|t Roasting-dry-heat cooking without fat --|t Frying-dry-heat cooking with fat --|g Disc 2.|t From poach to steam-moist-heat cooking --|t Braising and stewing-combination cooking grilling and broiling-dry-heat cooking without fat --|t Stocks and broths-the foundation dry-heat cooking with fat --|t Herbs and spices-flavor on demand --|g Disc 3.|t Sauces-from Beurre Blanc to Bechamel --|t Grains and legumes-cooking for great flavor --|t Salads from the cold kitchen --|t Eggs-from the classic to the contemporary --|t Soups from around the world --|t From Fettuccine to Orecchiette-fresh and dry pastas --|g Disc 3.|t Meat-from spatchcocked chicken to brined pork chops --|t Seafood-from market to plate --|t Vegetables in glorious variety --|t A few great desserts for grown-ups --|t Thirsty-the new frontier of flavor --|t Crafting a meal, engaging the senses. |
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