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Available copies

  • 0 of 2 copies available at Kenton County.

Current holds

3 current holds with 2 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Erlanger Branch 641.5 COOKI BA (Text) 33126018966121 DVD Checked out 11/12/2020
Wm. E. Durr Branch 641.5 COOKI BA (Text) 33126018966139 DVD Trace -

Record details

  • ISBN: 1629977675
  • ISBN: 9781629977676
  • ISBN: 1629977780
  • ISBN: 9781629977782
  • Physical Description: 4 videodiscs (approximately 720 min.) : sound, color + 1 guidebook (v, 103 pages : color illustrations)
  • Publisher: Chantilly, VA : The Teaching Company, [2019]

Content descriptions

General Note:
Title from disc label.
"The Culinary Institute of America."
"Course no. 9338."
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.
Formatted Contents Note:
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.
Participant or Performer Note:
Lecturer: Chef Sean Kahlenberg, The Culinary Institute of America.
Summary, etc.:
"Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef"--container.
System Details Note:
DVD, region 1.
Language Note:
Closed captioned for the hearing impaired.
Subject: Cooking.
Genre: Lectures.
Instructional films.
Nonfiction films.

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