Cooking basics : what everyone should know

9781629977676
1629977675

4 videodiscs (approximately 720 min.) : sound, color ; 4 3/4 in. + 1 guidebook (v, 103 pages : color illustrations)
digital
optical
videodisc
DVD
video file DVD video region 1
polychrome

CHVR: NR

Course no. 9338 ; topic, Better living ; subtopic, Food & wine
Contains 24 lectures; each lecture is approximately 30 minutes
The accompanying book lists the ingredients needed for each of the course's recipes and provides general tips on cooking the dishes. The portion yields and ingredient lists may vary from those used in the videos because of the videos' demonstrational nature--page iii
Chef Sean Kahlenberg, CHE, AOS
DVD
Closed captioned for the hearing impaired

Disc 1. Risotto and what to do with the leftovers
Choosing the best method to cook vegetables
An elegant corn soup with lobster
Sautéed scallops with roasted cauliflower
How to poach an octopus
How to break down and roast a chicken
Disc 2. Braising short ribs and making polenta
Pork Milanese and the art of breading
Grilled salmon : breaking down a round fish
One-dish cookery : coq au vin
Monkfish : from bycatch to haute cuisine
How to make rack of lamb persillade
Disc 3. Making your own pasta : potato gnocchi
Making your own pasta : butternut agnolotti
Cooking the perfect Thanksgiving turkey
Seafood delight : how to make cioppino
Finding your roots : maple-roasted celeriac
How to make great paella
Disc 4. Smoking pork with Mexican street corn
Dover sole : breaking down a flat fish
You too can make ratatouille
Making roast beef and potato gratin
Patience, pickles, and crispy fried chicken
My big steak : executing a three-course meal

2977532

978162997767

Culinary Institute of America, sponsor
Kahlenberg, Sean, teacher
Teaching Company, production company