Dry heat methods. Volume 2
Record details
-
Physical Description:
videorecording
videodisc
1 videodisc (73 min.) ; sd., col. : 4 3/4 in. (DVD). - Publisher: Hyde Park, N.Y. : Culinary Institute of America, c2003 ; Vancouver, B.C. Image Media [distributor], 2005.
Content descriptions
Formatted Contents Note: | Sauteing (18 min.) -- Pan frying (20 min.) -- Deep frying (22 min.) -- Stir frying (13 min.) -- Recipes -- Introduction (2:30 min.) -- Features. |
Restrictions on Access Note: | Restrictions: Eligible B.C. culinary arts schools and post-secondary institutions only. |
Creation/Production Credits Note: | Producer, director, Philip Miller. |
Terms Governing Use and Reproduction Note: | Restrictions: Duplication rights expire April 30, 2008; non-erasure. |
Search for related items by subject
Subject: | Sautéing Skillet cooking Deep frying Stir frying Cooking (Meat) Cooking (Fish) Cooking (Vegetables) Cooking (Shellfish) |
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Available copies
- 2 of 2 copies available at Vancouver Community College.
Holds
- 0 current holds with 2 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
---|---|---|---|---|---|---|---|---|
Downtown Library | TX 689.4 D79 NO. 2 2003 (Text) | 33109008741431 | DVDs & Videos | Volume hold | Available | - | ||
Downtown Library | TX 689.4 D79 NO. 2 2003 (Text) | 33109008741373 | DVDs & Videos | Available | - |