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Cooking basics : what everyone should know
"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.
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]
- Copyright: ©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. |
System Details Note: | DVD, region 1. |
Language Note: | Closed captioned for the hearing impaired. |
Search for related items by subject
Subject: | Cooking. |
Genre: | Lectures. Instructional films. Nonfiction films. |