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Moist heat methods Cover Image DVD DVD

Moist heat methods

Culinary Institute of America. (Added Author).

Summary: Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques (steaming, submersion cooking, braising, stewing) including the principles of the technique, an overview of each technique and recipes.

Record details

  • ISBN: 1583153004
  • Physical Description: videorecording
    videodisc
    1 videodisc (59 min.) : sd., col. ; 4 3/4 in.
  • Publisher: Hyde Park, N.Y. : The Institute, c2004.

Content descriptions

Formatted Contents Note: Steaming (16 min.) -- Submersion cooking (17 min.) -- Braising (15 min.) -- Stewing (11 min.).
Creation/Production Credits Note: Producer/director, Philip Miller.
System Details Note:
DVD.

Search for related items by subject

Subject: Steaming (Cooking)
Braising (Cooking)
Poaching (Cooking)
Cooking (Meat)
Cooking (Vegetables)
Cooking (Fish)
Stews

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Available copies

  • 1 of 1 copy available at Vancouver Community College.

Holds

  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Holdable? Status Due Date Courses
Downtown Library TX 691 M65 2003 (Text) 33109008799991 DVDs & Videos Volume hold Available -
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