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Recipe costing the bottom line
DVD
DVD
| Call number: | TX 911.3 C65 R42 2007 | ||||||||
| Publisher: | Hyde Park, N.Y. : Learning Resources Center, Culinary Institute of America ; c2007. | ||||||||
| ISBN: | 1583153315 | ||||||||
| Phys. Desc.: | 1 DVD-video (32 min.) : sd., col. ; 4 3/4 in. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Fish fabrication by the professional chef
DVD
DVD
| Call number: | TX 652 K58 NO. 3 1996a | ||||||||
| Publisher: | Hyde Park, N.Y. : Learning Resources Center, Culinary Institute of America, c1996 ; | ||||||||
| Phys. Desc.: | 1 DVD-video (36 min.) : sd., col. ; 4 3/4 in. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Shellfish fabrication by the professional chef
DVD
DVD
| Call number: | TX 652 K58 NO. 4 1996 | ||||||||
| Publisher: | Hyde Park, N.Y. : Learning Resources Center, Culinary Institute of America, c1996 ; | ||||||||
| Phys. Desc.: | 1 DVD-video (21 min.) : sd., col. ; 4 3/4 in. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Vegetable preparation. Tape 2 Boiling, blanching, par-boiling
DVD
DVD
| Call number: | TX 801 V43 1993 | ||||||||
| Publisher: | Hyde Park, N.Y. : Learning Resources Center, Culinary Institute of America, [1993 ;] | ||||||||
| Phys. Desc.: | 1 videodisc (16 min.) : sound, color ; 4 3/4 in. (DVD) | ||||||||
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1 of 1 copy available at Vancouver Community College.
Deep fat frying and pan frying
DVD
DVD
| Call number: | TX 689 D43 1989 | ||||||||
| Publisher: | Hyde Park, N.Y. : The Institute, c1989. | ||||||||
| Phys. Desc.: | 1 DVD-video (22 min.) : sd., col. ; 4 3/4 in. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Broiling and grilling
DVD
DVD
| Call number: | TX 687 B76 1989 | ||||||||
| Publisher: | Hyde Park, N.Y. : The Institute, c1989. | ||||||||
| Phys. Desc.: | 1 DVD-video (16 min.) : sd., col. ; 4 3/4 in. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Roasting
DVD
DVD
| Call number: | TX 690 R62 1989 | ||||||||
| Publisher: | Hyde Park, N.Y. : Culinary Learning Resources, Culinary Institute of America, c1989 ; | ||||||||
| Phys. Desc.: | 1 DVD-video (26 min.) : sd., col. ; 4 3/4 in. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Poaching and steaming
DVD
DVD
| Call number: | TX 691 P62 1989a | ||||||||
| Publisher: | Hyde Park, N.Y. : Culinary Learning Resources, Culinary Institute of America, c1989 ; | ||||||||
| Phys. Desc.: | 1 DVD-video (15 min.) : sd., col. ; 4 3/4 in. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Braising
DVD
DVD
| Call number: | TX 686 B72 1988a | ||||||||
| Publisher: | Hyde Park, N.Y. : Culinary Learning Resources, Culinary Institute of America, [1988 ;] | ||||||||
| Phys. Desc.: | 1 videodisc (14 min.) : sound, color ; 4 3/4 in. (DVD). | ||||||||
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1 of 1 copy available at Vancouver Community College.
Stocks white, brown, and fish
DVD
DVD
| Call number: | TX 819 S8 S77 1987a | ||||||||
| Publisher: | Hyde Park, N.Y. : Culinary Learning Resources, Culinary Institute of America, c1987 ; | ||||||||
| Phys. Desc.: | 1 DVD-video (34 min.) : sd., col. ; 4 3/4 in. | ||||||||
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1 of 1 copy available at Vancouver Community College.
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