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Cooking better with science [videorecording] / by Kahlenberg, Sean,teacher.; Russin, Ted,teacher.; Culinary Institute of America,sponsor.(CARDINAL)733941; Teaching Company,production company.(CARDINAL)349444;
Lectures by Sean Kahlenberg, The Culinary Institute of America ; Ted Russin, The Culinary Institute of America."Enter the secret world of great culinarians with two experts, Sean Kahlenberg, Assistant Professor of Culinary Arts at The Culinary Institute of America (CIA) in Hyde Park, New York, and his close friend and co-teacher, Ted Russin, Acting Dean of the CIA's School of Culinary Science and Nutrition. In Cooking Better with Science, let their joint expertise initiate and guide you through the world of leveraging science to cook with greater finesse as you tackle simple and adaptable recipes that anyone can master"--Wondrium.com.Closed captioning in English.DVD.
Subjects: Educational films.; Filmed lectures.; Films for the hearing impaired.; Instructional films.; Nonfiction films.; Recipes.; Video recordings for the hearing impaired.; Cooking.; Cooking;
For private home use only.
Available copies: 1 / Total copies: 1
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Cooking basics [videorecording] : what everyone should know / by Kahlenberg, Sean,teacher.; Culinary Institute of America,sponsor.(CARDINAL)733941; Teaching Company,production company.(CARDINAL)349444;
Lecturer: Chef Sean Kahlenberg, The Culinary Institute of America.Presented in partnership with The Culinary Institute of America and filmed at the CIA's flagship facility in Hyde Park, New York. Chef Sean Kahlenberg carefully walks viewers through the many dozen original recipes he presents in this course in 24 easy-to-follow lessons.DVD, region 1.
Subjects: Instructional and educational works.; Instructional films.; Lectures.; Nonfiction films.; Video recordings for the hearing impaired.; Cooking.;
Available copies: 2 / Total copies: 2
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The everyday gourmet [videorecording] : essential secrets of spices in cooking / by Briwa, Bill(CARDINAL)607173; Teaching Company(CARDINAL)349444;
Includes bibliographical references in guidebook.India : heart of the spice world -- China : from peppercorns to tea -- Mexico : chiles for every palate -- Mediterranean spices : exotic blends -- Treasured spices in northern Europe -- New American cuisine : the global kitchen.Lectures by Bill Briwa, chef-indtructor, The Culinary Institute of AmericaJoin Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts.DVD.
Subjects: Filmed lectures; Instructional films; Cooking; DVDs.;
Available copies: 2 / Total copies: 2
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Grilling : more than 175 new recipes from the world's premier culinary college / by Fink, Ben.(CARDINAL)465069; Culinary Institute of America.(CARDINAL)733941;
Includes index.Photographed by Ben Fink./At head of title: The Culinary Institute of America./Includes index
Subjects: Barbecuing.; International cooking.;
Available copies: 1 / Total copies: 2
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Cooking secrets of the CIA / by Culinary Institute of America.(CARDINAL)733941;
Subjects: Cooking.;
Available copies: 2 / Total copies: 2
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The flavors of Asia / by Mai, Pham.(CARDINAL)388802; Fink, Ben.(CARDINAL)465069; Culinary Institute of America.(CARDINAL)733941;
Preface -- Introduction -- Appetizers & small plates -- Soups & noodle soups -- Salads & vegetables -- Meats -- Seafood -- Noodles, rice, & breads -- Chutneys, drinks, & desserts -- Glossary -- Chef bios -- Sources -- Index -- Acknowledgments.
Subjects: Cooking, Asian.;
Available copies: 1 / Total copies: 1
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The professional chef / by Culinary Institute of America.(CARDINAL)733941;
Includes bibliographical references (p. 1190-1196) index
Subjects: Quantity cooking.;
Available copies: 1 / Total copies: 1
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The professional chef's techniques of healthy cooking / by Armentrout, Jennifer S.(CARDINAL)654612; Culinary Institute of America.(CARDINAL)733941;
Includes bibliographical references (page 604) and index.
Subjects: Nutrition.; Quantity cooking.;
Available copies: 2 / Total copies: 2
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The everyday gourmet. [videorecording] by Briwa, William M.; Culinary Institute of America.(CARDINAL)733941; Teaching Company.(CARDINAL)349444;
Disc 1. Colorful carrots -- Summer squashes -- Winter squashes -- Inflorescents: cauliflower and artichokes -- Marvelous mushrooms -- Salad greens and lettuces -- Disc 2. Field greens and cooking greens -- Root vegetables: celery root and parsnips -- Alliums: onions and garlic -- Fruits masquerading as vegetables -- Bulb vegetables: fennel and celery -- Brassicas: brussels sprouts and turnips -- Disc 3. Potatoes and other tubers -- Stems and stalks: asparagus and rhubarb -- Cabbages: red, green and savoy -- Beets and beet greens -- Eggplant: Italian, Chinese, and Japanese -- The amazing avocado -- Disc 4. Corn: from salads to dessert -- Chili peppers -- Peas and pods -- Leftovers or planned-overs? -- Exotic vegetables -- Herbs and blossoms for an elegant dinner.Instructed by Bill Briwa.It's no secret that most people would benefit from adding more vegetables to their diet. This course aims to help you appreciate how many versatile vegetables are available to you and teach you how best to prepare them easily and deliciously. The 24 lessons in this course feature the bounty of vegetables that grow seasonally and year-round and can be used in every type of dish -- snacks, appetizers, soups, salads, entrees and even desserts.
Subjects: Instructional films.; Cooking (Vegetables); Vegetables.;
Available copies: 1 / Total copies: 1
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Winewise : your complete guide to understanding, selecting, and enjoying wine / by Kolpan, Steven.(CARDINAL)395483; Smith, Brian H.(CARDINAL)395484; Weiss, Michael A.(CARDINAL)395485; Culinary Institute of America.(CARDINAL)733941;
Subjects: Wine and wine making;
Available copies: 1 / Total copies: 1
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Results 31 to 40 of 76 | « previous |