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..
43) Colorful Carrots
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (37 minutes): digital, .flv file, sound
Language
English
Description
Hear the case for cooking and creating with vegetables, then watch as Chef Briwa prepares savory and surprising dishes starring carrots, including carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese, arugula, and garlic chips.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (37 minutes): digital, .flv file, sound
Language
English
Description
Here, focus on bulb vegetables with pinzimonio, an Italian snack of thinly shaved vegetables; a twist on a classic gin gimlet featuring celery juice; a quick shaved vegetable salad that serves as a template for any vegetables you may have on hand; gigande beans; and linguine with fennel, crabmeat, and cream.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (40 minutes): digital, .flv file, sound
Language
English
Description
Switch gears with a lesson on avocado, another fruit that we treat like a vegetable. Learn how to speed or slow ripening, then join Chef Briwa for a cooked ceviche verde with shrimp; tacos composed of thin-sliced jicama "tortillas" and English-pea studded guacamole; and spring salad with green goddess dressing.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (37 minutes): digital, .flv file, sound
Language
English
Description
Markets are filled with seemingly strange - but delicious - vegetables you may never have tasted or worked with before. Here, learn how to use some of them, including cactus paddles, purslane, yucca, fig leaves, and spaghetti squash. Then, discover when and why organic produce might be worth the additional cost.
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.
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
What’s a grill without the occasional outdoor party? Put together everything you’ve learned with several scrumptious recipes for one amazing party this summer: smoked and grilled appetizers, cedar-plank grilled king salmon, and a dry rub leg of lamb—plus a few special desserts for the road..
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (32 minutes): digital, .flv file, sound
Language
English
Description
Delve deeper into cooking with different types of charcoal. Here, you’ll find out how to make different types of bread recipes on the grill, including a delicious bruschetta and a savory crostini. Then turn to homemade pizza dough and various sauces and toppings. Plus, see how to use leftover breads to make a sweet treat with the coal embers..
53) Summer Squashes
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
Description
Learn how to select and cook summer squash in unexpected and satisfying ways, with a lesson featuring light, flavorful vegetarian recipes, including summer squash pasta studded with pecorino, almonds, tomatoes and garlic; grilled zucchini; roast zucchini lasagna with parmesan crisps; and pickled zucchini.
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (29 minutes): digital, .flv file, sound
Language
English
Description
Shift your attention from meat to the rest of the meal. Learn how to time different types of vegetables on the grill, which will cook fast and caramelize depending on the combination of heat and sugar. Make a splendid vegetable platter with shirred eggs—perfect for a summer brunch—and then turn to grilled corn and portobello mushroom burgers..
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (40 minutes): digital, .flv file, sound
Language
English
Description
How do mushrooms differ from other vegetables? Here, Chef Briwa highlights the unique properties of mushrooms and the flavor and textural variances found in varieties from shitake to crimini. Then, watch as he creates two dishes bursting with umami: a vegetable pot pie and tamales filled with maitake, trumpet royale, and button mushrooms.
56) Chili Peppers
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
Language
English
Description
Walk through commonly found peppers in order of heat, from the ultra-mild bell pepper to the super-spicy habanero, then delve into recipes featuring these colorful "fruits." Start with a pre-Columbian salsa featuring pumpkin seeds and blackened habaneros; then make pickled stuffed jalapeños, a popular Mexican bar snack; and chilis rellenos using roasted poblanos.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
Description
What's the difference between white and yellow corn? How reliable is USDA grading? Find out in this lesson showcasing corn's versatility. Discover how to create creamy corn butter and biscuits; an esquites salad inspired by the bright, bold flavors of grilled Mexican street corn; and sweet corn ice cream with blackberry swirl.
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
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...
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...
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