Catalog Search Results
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (852 minutes): digital, .flv file, sound
Language
English
Description
From main dishes to cocktails to desserts, THE EVERYDAY GOURMET: COOKING WITH VEGETABLES reveals how you can prepare fresher, more vibrant food at home.. Across 24 step-by-step lessons, Chef Bill Briwa - an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America - provides the expert insight you need to make vegetables a focal point of your meals, with or without meat.
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
Description
When we think of the grill, many of us think of meat first. Look beyond the traditional burgers and hot dogs to explore different cuts of meat. Your chefs show you how to grill a marinated Thai-style hangar steak, a dry rub flat-iron steak with coal-roasted potatoes, and hoisin-glazed pork tenderloin..
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Enjoy a wealth of multicultural dishes with this tour of the Mediterranean, from Italy and Greece to Turkey and Tunisia. Here, you’ll explore several popular outdoor cooking recipes. Highlights include lessons in sauces such as muhammara and tzatziki, ember-roasted vegetable dishes, sandwiches and pitas, and lamb kabobs..
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (397 minutes): digital, .flv file, sound
Language
English
Description
Steak. Asparagus. Pineapple. On a pleasant day when family or friends are near, nothing beats firing up the grill for a great meal. Most of us, however, don’t take full advantage of all the possibilities for outdoor cooking. Not only can the grill provide a savory seared crust on a juicy steak or add smoky flavor to some barbecue chicken, the grill can also enhance salads, side dishes, and a variety of meats beyond the traditional hamburgers and...
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Tour the eggplant varieties and dishes the world has to offer, including eggplant tart with cherry tomatoes, fontina, parmesan, and pesto; aromatic Szechuan eggplant; and fried eggplant with a sweetened miso sauce. But first, learn how eggplant has evolved and what to look for when shopping.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Take the mystery out of preparing onions, leeks, garlic, and shallots with recipes including a classic onion soup topped with croutons and gruyère; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (34 minutes): digital, .flv file, sound
Language
English
Description
Representing the largest family of vegetables, brassicas deliver assertive flavors along with great health benefits. In this lesson, focus on just a few with hearty, distinctive dishes, including Brussels sprouts with Thai dipping sauce; butter-braised turnips with miso and honey; and braised endive with ham in a crème fraîche sauce.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Delve into recipes showcasing inflorescents - vegetables that also happen to be flowers - including cauliflower, broccoli, broccolini, squash blossoms, Romanesco broccoli, and broccoli rabe. Learn how to make two vegetarian dishes, cauliflower shawarma with tahini yogurt sauce and braised artichoke and potato stew, in addition to broccoli rabe with orecchiette and sausage.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
Language
English
Description
What's the difference between green asparagus and white? Is rhubarb a vegetable or a fruit? Find out as Chef Briwa demonstrates grilled asparagus with heirloom tomatoes; white asparagus topped with browned bread crumbs and slivered lemon peel; a Korean spinach salad; and rhubarb chutney, or mostarda, with roasted pork loin.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (38 minutes): digital, .flv file, sound
Language
English
Description
Turn your attention to versatile, inexpensive root vegetables with this lesson on how to select, store, and cook carrots, celery root, and parsnips. Watch as Chef Briwa prepares crudités with tapenade; parsnip chips; celery root tonkatsu with rice and napa cabbage salad; and carrot cake with a parsnip-infused icing.
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
Description
Travel south for a tour of the great barbeque styles (vinegar-, ketchup- or mustard-based) and places (the Carolinas, Tennessee, St. Louis, and Texas). After exploring the history and culture of barbeque, see how to make your own with a variety of meats, dry rubs, and sauces. Cook everything from pork butts to ribs to brisket..
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
Language
English
Description
Start your course with the basics of grilling: choosing wood, cleaning the grill, tools of the trade, and a few lessons in food safety. Then try your hand at three simple recipes—two types of steak and a grilled salad—to get a feel for cooking over live fire. This first lesson offers a wealth of rules of thumb..
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
Language
English
Description
What can you do with cabbage, the king of the brassica family? Plenty, as you'll see in this lesson featuring a bold Asian cole slaw with toasted cashews; larb salad, a famous southeast Asian meat dish; Savoy cabbage with prosciutto, gorgonzola, and pine nuts; and colcannon, an Irish take on mashed potatoes.
57) Winter Squashes
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (38 minutes): digital, .flv file, sound
Language
English
Description
Sweeter and denser than summer squash, winter squash takes well to seasonings and satisfies in everything from soups to desserts. Learn how to select a squash and follow recipes for butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai; and maple custard in a pumpkin.
Publisher
PBS
Language
English
Description
FOOD FORWARD explores the disconnect between the belly and the brain and America’s national eating disorder. A journey to Cornell’s Food and Brand Lab unveils the psychology of consumer habits and introduces viewers to simple tips and tricks for a healthier diet, and researchers in Boulder, Colorado, are mapping the human microbiome with amazing results.
Publisher
Kanopy Streaming
Pub. Date
2014.
Physical Desc
1 online resource (1 video file, approximately 60 min.) : digital, .flv file, sound
Language
English
Description
Ever since humans stood on two feet we have had the basic urge to go faster. But are there physical limits to how fast we can go? David Pogue wants to find out, and in Making Stuff Faster, he’ll investigate everything from electric muscle cars and the America’s cup sailboat to bicycles that smash speed records. Along the way, he finds that speed is more than just getting us from point A to B, it's also about getting things done in less time. From...
Publisher
Kanopy Streaming
Pub. Date
2014.
Physical Desc
1 online resource (1 video file, approximately 60 min.) : digital, .flv file, sound
Language
English
Description
What happens when scientists open up nature's toolbox? In Making Stuff Wilder, David Pogue explores bold new innovations inspired by the Earth's greatest inventor, life itself. From robotic "mules" and "cheetahs" for the military, to fabrics born out of fish slime, host David Pogue travels the globe to find the world’s wildest new inventions and technologies. It is a journey that sees today's microbes turned into tomorrow’s metallurgists, viruses...
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