4 videodiscs (720 min.) : sound, color ; 4 3/4 in. + 1 course guidebook (v, 200 pages : color illustrations ; 24 cm) polychrome digital optical stereo video file DVD video
Other Title:
Rediscovering the lost art of cooking [DVD]
Notes:
Accompanied by course guidebook with same title "24 lessons / 30 minutes per lesson, Course No. 9231"--Container Accompanying course guidebook includes bibliographical references Lecturer: Bill Briwa DVD format
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 Bechamel 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 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 Thirsty-the new frontier of flavor Crafting a meal, engaging the senses
