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The Resource The everyday gourmet, Rediscovering the lost art of cooking, Bill Briwa

The everyday gourmet, Rediscovering the lost art of cooking, Bill Briwa

Label
The everyday gourmet, Rediscovering the lost art of cooking
Title
The everyday gourmet
Title part
Rediscovering the lost art of cooking
Statement of responsibility
Bill Briwa
Title variation
Rediscovering the lost art of cooking
Creator
Contributor
Subject
Language
eng
Summary
These 24 lessons will expand your knowledge of the basics of cooking and delve into some fresh tactics that are sure to spark your interest
Member of
Cataloging source
CMI
http://library.link/vocab/creatorName
Briwa, Bill
Dewey number
641.5
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Teaching Company
  • Culinary Institute of America
Series statement
The great courses. Better living
http://library.link/vocab/subjectName
  • Cooking
  • Cooking
Target audience
adult
Label
The everyday gourmet, Rediscovering the lost art of cooking, Bill Briwa
Instantiates
Publication
Copyright
Note
  • Attached media. DVDs
  • "Culinary Institute of America."
  • Series taken from DVD case
  • DVDs contain 24 lessons, 30 minutes per lesson
Accompanying material
4 videodiscs (720 min. : sound, color ; 4 3/4 in.).
Bibliography note
Includes bibliographical references (pages 195-196) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
(Disc 1) Cooking-ingredients, technique and flavor -- 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) 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 Béchamel -- 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
Control code
ocn851776620
Dimensions
24 cm +
Extent
v, 200 pages
Isbn
9781598038996
Isbn Type
(Book + DVD)
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.5 B779 ; XX-N ; SA ; Added=4 DVD ; Cat. per JHL ; LAP ; V1306TC1.
Other physical details
color illustrations
Publisher number
  • 9231
  • PD9231A
System control number
  • (Sirsi) 851776620
  • (Sirsi) 851776620
  • (OCoLC)851776620
Label
The everyday gourmet, Rediscovering the lost art of cooking, Bill Briwa
Publication
Copyright
Note
  • Attached media. DVDs
  • "Culinary Institute of America."
  • Series taken from DVD case
  • DVDs contain 24 lessons, 30 minutes per lesson
Accompanying material
4 videodiscs (720 min. : sound, color ; 4 3/4 in.).
Bibliography note
Includes bibliographical references (pages 195-196) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
(Disc 1) Cooking-ingredients, technique and flavor -- 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) 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 Béchamel -- 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
Control code
ocn851776620
Dimensions
24 cm +
Extent
v, 200 pages
Isbn
9781598038996
Isbn Type
(Book + DVD)
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.5 B779 ; XX-N ; SA ; Added=4 DVD ; Cat. per JHL ; LAP ; V1306TC1.
Other physical details
color illustrations
Publisher number
  • 9231
  • PD9231A
System control number
  • (Sirsi) 851776620
  • (Sirsi) 851776620
  • (OCoLC)851776620

Library Locations

    • Colbern Road BranchBorrow it
      1000 NE Colbern Road, Lee's Summit, MO, 64086 , US
      38.94685 -94.357025
    • Platte City BranchBorrow it
      2702 N.W. Prairie View Road, Platte City, MO, 64079, US
      39.348257 -94.758381
    • Raytown BranchBorrow it
      6131 Raytown Road, Raytown, MO, 64133, US
      39.010894 -94.462706
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