Coverart for item
The Resource The everyday gourmet : rediscovering the lost art of cooking, Chef Bill Briwa, The Culinary Institute of America, (videorecording)

The everyday gourmet : rediscovering the lost art of cooking, Chef Bill Briwa, The Culinary Institute of America, (videorecording)

Label
The everyday gourmet : rediscovering the lost art of cooking
Title
The everyday gourmet
Title remainder
rediscovering the lost art of cooking
Statement of responsibility
Chef Bill Briwa, The Culinary Institute of America
Title variation
Rediscovering the lost art of cooking
Contributor
Subject
Genre
Language
eng
Member of
Cataloging source
JAI
Characteristic
videorecording
Dewey number
641.5
PerformerNote
Lecturer: Bill Briwa
http://library.link/vocab/relatedWorkOrContributorName
  • Briwa, Bill
  • Culinary Institute of America
  • Teaching Company
Runtime
720
Series statement
Great courses. Better living. Food & wine
http://library.link/vocab/subjectName
  • Cooking
  • Baking
  • Desserts
  • Pastry
  • Cooking
Technique
live action
Label
The everyday gourmet : rediscovering the lost art of cooking, Chef Bill Briwa, The Culinary Institute of America, (videorecording)
Instantiates
Publication
Copyright
Note
  • Accompanied by course guidebook with same title
  • CML copies do not include course guidebook
  • "24 lessons / 30 minutes per lesson"--Container
Accompanying material
1 course guidebook (v, 200 pages : color illustrations ; 24 cm)
Bibliography note
Accompanying course guidebook includes bibliographical references
Carrier category
  • videodisc
  • volume
Carrier MARC source
  • rdacarrier
  • rdacarrier
Color
multicolored
Configuration of playback channels
stereophonic
Content category
  • two-dimensional moving image
  • text
Content type MARC source
  • rdacontent
  • rdacontent
Contents
  • 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
  • Disc 1.
  • 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 3.
  • Meat-from spatchcocked chicken to brined pork chops
  • Seafood-from market to plate
  • Vegetables in glorious variety
  • A
  • few great desserts for grown-ups
  • Cooking-ingredients, technique and flavor
  • Thirsty-the new frontier of flavor
  • Crafting a meal, engaging the senses
  • 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.
Dimensions
4 3/4 in. +
Dimensions
other
Extent
4 videodiscs (12 hrs.)
Isbn
9781598038996
Media category
  • video
  • unmediated
Media MARC source
  • rdamedia
  • rdamedia
Medium for sound
videodisc
Other physical details
sound, color
Publisher number
  • PD9231
  • ID9253A-01
  • ID9231A-01
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • (OCoLC)ocn819655103
  • (OCoLC)819655103
System details
DVD format
Video recording format
DVD
Label
The everyday gourmet : rediscovering the lost art of cooking, Chef Bill Briwa, The Culinary Institute of America, (videorecording)
Publication
Copyright
Note
  • Accompanied by course guidebook with same title
  • CML copies do not include course guidebook
  • "24 lessons / 30 minutes per lesson"--Container
Accompanying material
1 course guidebook (v, 200 pages : color illustrations ; 24 cm)
Bibliography note
Accompanying course guidebook includes bibliographical references
Carrier category
  • videodisc
  • volume
Carrier MARC source
  • rdacarrier
  • rdacarrier
Color
multicolored
Configuration of playback channels
stereophonic
Content category
  • two-dimensional moving image
  • text
Content type MARC source
  • rdacontent
  • rdacontent
Contents
  • 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
  • Disc 1.
  • 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 3.
  • Meat-from spatchcocked chicken to brined pork chops
  • Seafood-from market to plate
  • Vegetables in glorious variety
  • A
  • few great desserts for grown-ups
  • Cooking-ingredients, technique and flavor
  • Thirsty-the new frontier of flavor
  • Crafting a meal, engaging the senses
  • 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.
Dimensions
4 3/4 in. +
Dimensions
other
Extent
4 videodiscs (12 hrs.)
Isbn
9781598038996
Media category
  • video
  • unmediated
Media MARC source
  • rdamedia
  • rdamedia
Medium for sound
videodisc
Other physical details
sound, color
Publisher number
  • PD9231
  • ID9253A-01
  • ID9231A-01
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • (OCoLC)ocn819655103
  • (OCoLC)819655103
System details
DVD format
Video recording format
DVD

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    40.090609 -83.016926
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