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)
Resource Information
The item The everyday gourmet : rediscovering the lost art of cooking, Chef Bill Briwa, The Culinary Institute of America, (videorecording) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Worthington Public Library.This item is available to borrow from all library branches.
Resource Information
The item The everyday gourmet : rediscovering the lost art of cooking, Chef Bill Briwa, The Culinary Institute of America, (videorecording) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Worthington Public Library.
This item is available to borrow from all library branches.
- Extent
- 4 videodiscs (12 hrs.)
- Note
-
- Accompanied by course guidebook with same title
- CML copies do not include course guidebook
- "24 lessons / 30 minutes per lesson"--Container
- 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.
- Isbn
- 9781598038996
- 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
- Language
- eng
- 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)
- 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)
- 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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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.worthingtonlibraries.org/portal/The-everyday-gourmet--rediscovering-the-lost-art/vRKAo8avlS0/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.worthingtonlibraries.org/portal/The-everyday-gourmet--rediscovering-the-lost-art/vRKAo8avlS0/">The everyday gourmet : rediscovering the lost art of cooking, Chef Bill Briwa, The Culinary Institute of America, (videorecording)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.worthingtonlibraries.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.worthingtonlibraries.org/">Worthington Public Library</a></span></span></span></span></div>
