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Julia and Jacques Cooking at Home. [eVideo - Films on Demand] Vegetables

Author: Films for the Humanities & Sciences (Firm); Infobase.; Reunion Productions.
Publisher: New York, N.Y. : Infobase, [2011], ©2009.
Series: Julia & Jacques Cooking at Home.; Julia and Jacques Cooking at Home.
Edition/Format:   eVideo : Clipart/images/graphics : EnglishView all editions and formats
Summary:
Delicious vegetables are the centerpiece of this episode. Julia Child and Jacques Pépin explain methods for properly cutting and preparing exotic artichokes and demonstrate several recipes, including artichoke hearts stuffed with spinach and mushroom duxelle. Julia demonstrates her secret to ever-green cooked string beans and butter bruised peas. Jacques offers his recipe for fresh, aromatic Tomato Provencal.
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Details

Genre/Form: Videorecording
Educational films
Internet videos
Additional Physical Format: Originally produced:
Reunion Productions, 2009
Named Person: Julia Child; Jacques Pépin; Julia Child; Jacques Pépin
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Films for the Humanities & Sciences (Firm); Infobase.; Reunion Productions.
OCLC Number: 1022254381
Notes: Films on Demand eVideo.
Films On Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Encoded with permission for digital streaming by Infobase on April 02, 2011.
Title from distributor's description.
Target Audience: 6 & up.
Description: 1 streaming video file (24 min.) : sound, color, digital file.
Contents: Mushroom Duxelles (3:36) --
Artichokes (3:28) --
Spinach --
Mushroom Duxelles (3:08) --
Stuffing the Artichokes (1:28) --
Haricots Verts --
Very Green Beans (5:36) --
Bruised Peas --
French Style Peas (4:40).
Series Title: Julia & Jacques Cooking at Home.; Julia and Jacques Cooking at Home.
Other Titles: Vegetables
Responsibility: Reunion Productions.

Abstract:

Delicious vegetables are the centerpiece of this episode. Julia Child and Jacques Pépin explain methods for properly cutting and preparing exotic artichokes and demonstrate several recipes, including artichoke hearts stuffed with spinach and mushroom duxelle. Julia demonstrates her secret to ever-green cooked string beans and butter bruised peas. Jacques offers his recipe for fresh, aromatic Tomato Provencal.

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