Kids Library Home

Welcome to the Kids' Library!

Search for books, movies, music, magazines, and more.

     
Available items only
Book Cover
Kit

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

Publication Info. Chantilly, VA : The Great Courses, [2012]

Copies

Location Call No. Status
 GDL Library Connection DVD    641.5 EVE    Available
Description I kit (4 videodiscs (720 min.) : sound, color ; 4 3/4 in. + 1 course guidebook (v, 200 paages : color illustrations ; 24 cm)).
Series The great courses. Topic, Better living. Subtopic, Food & wine ; no.9231
Great courses (DVD). Better living.
Note "Course no. 9231."
System Details DVD, region 1.
Performer Lecturer: Bill Briwa
Note "24 lessons / 30 minutes per lesson"--Container.
Accompanied by course guidebook with same title.
Bibliography Accompanying course guidebook includes bibliographical references.
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 Bechamel ; 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 t. 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.
Guidebook contents. 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 Bechamel ; 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 t. 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.
Recipe list: (Lesson 2) Baked Minestrone Soup -- (Lesson 3) Ratatouille -- (Lesson 4) Chicken Marsala; Chicken Paillard with Warm Salad; (Lesson 5) Roasted Chicken with Roasted Potatoes -- (Lesson 6) Pan-Fried Veal Cutlet; Fish and Chips with Beer Batter; Fried Parsnips -- (Lesson 7) Salmon with Salsa Verde; Monkfish Provençal -- (Lesson 8) Braised chuck Roast and Vegetables; Lamb Navarin -- (Lesson 9) Grilled Vegetables with Parsley Salad; Grilled Steak and Lamb Chops; Grilled Mahi Mahi with Pineapple Salsa; Grilled Nectarines with Ice Cream -- (Lesson 10) White Chicken Stock; Brown Veal Stock; Fish Stock; Chicken Noodle Soup -- (Lesson 11) Vietnamese Noodle Salad; Ma Po Tofu -- (Lesson 12) Mint and Cilantro Chutney; Roasted Tomato and Saffron Vinaigrette; Dukkah; Spice Rub for Pork -- (Lesson 13) Béchamel Sauce; Mornay Sauce; Beurre Blanc; Romesco Sauce; Five-Spice Honey Dip; Thai Green Curry -- (Lesson 14) Rice Pilaf; Grain Medley; Mushroom Risotto -- (Lesson 15) Bistro Salad with Butter Lettuce and Fine Herbs; endive Blue Cheese Salad with Walnuts -- (Lesson 16) Deviled Eggs; Eggs Benedict and Hollandaise Sauce; Scrambled Eggs; Ratatouille Omelet -- (Lesson 17) Tom Kha Gai; Gazpacho; French Onion Soup; Ribollita -- (Lesson 18) Fresh Fettuccini; Pasta Carbonara; Angel Hair Pasta with Light Sauce; Orecchiette and Broccoli Rabe -- (Lesson 19) Spatchcocked Chicken; Brined Pork Chops; Roasted Prime Rib; Blue Cheese Burgers -- (Lesson 20) Ceviche; Whole Roasted Fish with Fennel, Lemon, and Olive Oil; Mussels with White Wine and Shallots -- (Lesson21) Curried Roasted Cauliflower; Baba Ghanoush; Boiled and Glazed Beets; Carrot Osso Buco -- (Lesson 22) Bachelor's Jam; Summer Pudding; Pineapple-and-Banana Butter; Honeycomb, Blue Cheese, and Hazelnut -- (Lesson 24) Spanish Tortilla with Aioli; Gnocchi with Pesto Sauce; Turnovers with Pineapple-and-Banana Butter.
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.
Subject Cooking -- Study and teaching.
Baking.
Desserts.
Pastry.
Cooking.
Genre/Form Instructional films.
Filmed lectures.
Nonfiction films.
Added Author Briwa, Bill, teacher, speaker.
Culinary Institute of America, sponsoring body.
Teaching Company.
Added Title Rediscovering the lost art of cooking
ISBN 1598038990 (KIT : DVD)
9781598038996 (KIT : DVD)
1629971693 (KIT : DVD)
9781629971698 (KIT : DVD)
9781490652535
1490652531
Music No. 9231 The Teaching Company
ID9231A-01 The Teaching Company
PD9231A The Teaching Company

 
    
Available items only