The everyday gourmet. Cooking with vegetables
DVD
"It's no secret that most people would benefit from adding more vegetables to their diet. This course aims to help you appreciate how many versatile vegetables are available to you and teach you how best to prepare them easily and deliciously. The 24 lessons in this course feature the bounty of vegetables that grown seasonally and year-round and can be used in every type of dish--snacks, appetizers, soups, salads, entrees, and even desserts."--Jacket.
Available copies
- 1 of 1 copy available at Westchester Library System. (Show)
- 1 of 1 copy available at Hastings-on-Hudson Public Library.
Current holds
0 current holds with 1 total copy.Location | Call Number / Shelving Location |
Barcode | Status / Due Date |
---|---|---|---|
Hastings-on-Hudson Public Library | GREAT COURSES 641.5636 B (Text) Movie |
31011151161007 |
Available - |
LDR | 03317cgm a2200493Ii 4500 | ||
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100 | 1 | . | ‡aBriwa, Bill. ‡0no2013019628 ‡0http://id.loc.gov/authorities/names/no2013019628 |
245 | 1 | 4. | ‡aThe everyday gourmet. ‡pCooking with vegetables ‡cBill Briwa. |
246 | 3 | 0. | ‡aCooking with vegetables |
264 | 1. | ‡aChantilly, Va. : ‡bTeaching Company, ‡c[2016] | |
264 | 4. | ‡c©2016 | |
300 | . | ‡aiv, 161 pages : ‡bcolor illustrations ; ‡c24 cm. | |
336 | . | ‡atext ‡btxt ‡2rdacontent | |
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490 | 1 | . | ‡aThe great courses. Better living. Food & wine |
500 | . | ‡a"The Culinary Institute of America." | |
500 | . | ‡a"Course no. 9275"--Jacket. | |
500 | . | ‡a"OI9275A"--Jacket. | |
500 | . | ‡aSeries from DVD container. | |
504 | . | ‡aIncludes bibliographical references (pages 155-156). | |
520 | . | ‡a"It's no secret that most people would benefit from adding more vegetables to their diet. This course aims to help you appreciate how many versatile vegetables are available to you and teach you how best to prepare them easily and deliciously. The 24 lessons in this course feature the bounty of vegetables that grown seasonally and year-round and can be used in every type of dish--snacks, appetizers, soups, salads, entrees, and even desserts."--Jacket. | |
505 | 0 | . | ‡aColorful carrots -- Summer squashes -- Winter squashes -- Inflorescents : cauliflower and artichokes -- Marvelous mushrooms -- Salad greens and lettuces -- Field greens and cooking greens -- Root vegetables : celery root and parsnips -- Alliums : onions and garlic -- Fruits masquerading as vegetables -- Bulb vegetables : fennel and celery -- Brassicas : brussel sprouts and turnips -- Potatoes and other tubers -- Stems and stalks : asparagus and rhubarb -- Cabbages : red, green, and Savoy -- Beets and beet greens -- Eggplant : Italian, Chinese, and Japanese -- The amazing avocado -- Corn : from salads to dessert -- Chili peppers -- Peas and pods -- Leftover or planned-overs? -- Exotic vegetables -- Herbs and blossoms for an elegant dinner. |
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