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The everyday gourmet. Rediscovering the lost art of cooking

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DVD

Available copies

  • 9 of 9 copies available at Westchester Library System. (Show)
  • 1 of 1 copy available at Hastings-on-Hudson Public Library.

Current holds

0 current holds with 9 total copies.
Location Call Number /
Shelving Location
Barcode Status /
Due Date
Hastings-on-Hudson Public Library GREAT COURSES DVD 641.5 B (Text)
Movie
31011151162898
Available
-
LDR 03466cgm a2200565Ia 4500
0013884961
003WEST
00520130207153609.0
006aa b 000 0d
007vd cvaizu
008121129s2012 vau720 vleng d
020 . ‡a9781598038996
020 . ‡a1598038990
020 . ‡a9781629971698
020 . ‡a1629971693
02842. ‡a9231 ‡bTeaching Co.
02842. ‡aID9253A-01 ‡bTeaching Co.
035 . ‡a(OCoLC)819655103
040 . ‡aJAI ‡cJAI ‡dCGU ‡dUAA ‡dUtOrBLW
050 4. ‡aTX763 ‡b.E94 2012
1001 . ‡aBriwa, Bill. ‡0no2013019628 ‡0http://id.loc.gov/authorities/names/no2013019628
24514. ‡aThe everyday gourmet. ‡pRediscovering the lost art of cooking ‡cBill Briwa ; The Culinary Institute of America.
24630. ‡aRediscovering the lost art of cooking
264 1. ‡aChantilly, VA : ‡bTeaching Co., ‡c[2012]
264 4. ‡c©2012
300 . ‡a4 videodiscs (12 hr.) : ‡bsound, color ; ‡c4 3/4 in. + ‡e1 course guidebook (v, 200 pages : color illustrations ; 24 cm).
336 . ‡atwo-dimensional moving image ‡btdi ‡2rdacontent
337 . ‡avideo ‡bv ‡2rdamedia
338 . ‡avideodisc ‡bvd ‡2rdacarrier
340 . ‡b4 3/4 in.
344 . ‡adigital ‡boptical
347 . ‡avideo file
4901 . ‡aGreat courses. Topic, better living. Subtopic, Food & wine
538 . ‡aDVD.
5110 . ‡aLecturer: Bill Briwa.
504 . ‡aAccompanying course guidebook includes bibliographical references.
50500. ‡gDisc 1. ‡tCooking-ingredients, technique and flavor -- ‡tYour most essential tool-knives -- ‡tMore essential tools-from pots to shears -- ‡tsaute-dry-heat cooking with fat -- ‡tRoasting-dry-heat cooking without fat -- ‡tFrying-dry-heat cooking with fat -- ‡gDisc 2. ‡tFrom poach to steam-moist-heat cooking -- ‡tBraising and stewing-combination cooking grilling and broiling-dry-heat cooking without fat -- ‡tStocks and broths-the foundation dry-heat cooking with fat -- ‡tHerbs and spices-flavor on demand -- ‡gDisc 3. ‡tSauces-from Beurre Blanc to Bechamel -- ‡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 -- ‡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 -- ‡tThirsty-the new frontier of flavor -- ‡tCrafting a meal, engaging the senses.
596 . ‡a3 6 9 12 14 17 20 24 26 33 40 43 45
650 0. ‡aBaking. ‡0sh 85011087 ‡0http://id.loc.gov/authorities/subjects/sh85011087 ‡0(WEST)5231
650 0. ‡aDesserts. ‡0BSLW 242789 ‡0(WEST)8767
650 0. ‡aPastry. ‡0sh 85098615 ‡0http://id.loc.gov/authorities/subjects/sh85098615 ‡0(WEST)17006
650 0. ‡aCooking. ‡0sh2010008400 ‡0http://id.loc.gov/authorities/subjects/sh2010008400 ‡0(WEST)29036
655 7. ‡aInstructional films. ‡2lcgft ‡0gf2011026333 ‡0http://id.loc.gov/authorities/genreForms/gf2011026333
655 7. ‡aLectures. ‡2lcgft ‡0gf2014026122 ‡0http://id.loc.gov/authorities/genreForms/gf2014026122 ‡0(WEST)31160
655 7. ‡aNonfiction films. ‡2lcgft ‡0gf2011026423 ‡0http://id.loc.gov/authorities/genreForms/gf2011026423 ‡0(WEST)31132
7102 . ‡aTeaching Company. ‡0nr 91045166 ‡0http://id.loc.gov/authorities/names/nr91045166
830 0. ‡aGreat courses (DVD). ‡pBetter living. ‡0no2011079696 ‡0http://id.loc.gov/authorities/names/no2011079696 ‡0(WEST)49593
994 . ‡aZ0 ‡bVVW
948 . ‡hHELD BY VVW - 23 OTHER HOLDINGS
998 . ‡aa1613481
901 . ‡a3884961 ‡bAUTOGEN ‡c3884961 ‡tbiblio
Search Results Showing Item 3 of 4

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