| Description |
4 videodiscs (12 hr.) : sound, color ; 4 3/4 in. + 1 course guidebook (v, 200 pages : color illustrations ; 24 cm) |
| Series |
Great courses (DVD). Better living. Food & wine.
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| System Details |
DVD. |
| Bibliography |
Accompanying course guidebook includes bibliographical references. |
| Performer |
Lecturer: Chef Bill Briwa, an instructor at the Culinary Institute of America at Greystone.. |
| Contents |
Disc 1. Cooking-ingredients, technique and flavor -- Your most essential tool--knives -- More essential tools--from pots to shears -- Saute--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 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. |
| Note |
For specific features see interactive menu. |
| Subject |
Baking -- Videodiscs.
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Desserts -- Videodiscs.
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Pastry -- Videodiscs.
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Cooking -- Videodiscs.
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DVD-Video discs.
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| Genre |
Instructional films.
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Filmed lectures.
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Nonfiction films.
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| Added Author |
Teaching Company.
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| Added Title |
Rediscovering the lost art of cooking |
| ISBN |
9781598038996 |
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1598038990 |
| Music No. |
9231 Teaching Co. |
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ID9253A-01 Teaching Co. (container) |
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PD9231A Teaching Co. (discs) |
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OI9231A Teaching Co. (book) |
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