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Cooking methods : moist heat methods

Author: Philip Miller; Culinary Institute of America.; Food and Beverage Institute (Culinary Institute of America)
Publisher: Hyde Park, N.Y. : The Institute, ©2003.
Edition/Format:   DVD video : EnglishView all editions and formats
Summary:
Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques including the principles of the technique, an overview of each technique and recipes.
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Material Type: Videorecording
Document Type: Visual material
All Authors / Contributors: Philip Miller; Culinary Institute of America.; Food and Beverage Institute (Culinary Institute of America)
OCLC Number: 54784450
Notes: "Culinary Institute of America's Food & Beverage Institute"--Container and disc surface.
Features include: "Learning a skill," classroom demo, 60 second chef, and chef bios.
Credits: Videography, Skip Thela, Mark Angioletti, Maria Renz ; editors, Skip Thela [and others].
Performer(s): Narrators: Timothy Sekk, Kimberly Geiger, Kathy Zraly.
Description: 1 videodisc (59 min.) : sound, color ; 4 3/4 in.
Details: DVD.
Contents: Steaming (16 min.) --
Submersion cooking (17 min.) --
Braising (15 min.) --
Stewing (11 min.).
Other Titles: Steaming.
Submersion cooking.
Braising.
Stewing.
Responsibility: the Culinary Institute of America ; producer/director, Philip Miller.

Abstract:

Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques including the principles of the technique, an overview of each technique and recipes.

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