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Cooking basics : what everyone should know / Chef Sean Kahlenberg, The Culinary Institute of America.

By: Contributor(s): Material type: FilmFilmPublisher number: ID9338A-01 | Teaching Company (container)PD338A | Teaching Company (discs)019338A | Teaching Company (guidebook)Series: Great courses (DVD). Better living.Publisher: Chantilly, VA : The Teaching Company, [2019]Copyright date: ©2019Description: 4 videodiscs (approximately 720 min.) : sound, color ; 4 3/4 in. + 1 guidebook (v, 103 pages : color illustrations)Content type:
  • two-dimensional moving image
Media type:
  • video
Carrier type:
  • videodisc
ISBN:
  • 9781629977676
  • 1629977675
  • 9781629977782
  • 1629977780
Subject(s): Genre/Form:
Contents:
Disc 1. Risotto and what to do with the leftovers -- Choosing the best method to cook vegetables -- An elegant corn soup with lobster -- Sautéed scallops with roasted cauliflower -- How to poach an octopus -- How to break down and roast a chicken -- Disc 2. Braising short ribs and making polenta -- Pork Milanese and the art of breading -- Grilled salmon : breaking down a round fish -- One-dish cookery : coq au vin -- Monkfish : from bycatch to haute cuisine -- How to make rack of lamb persillade -- Disc 3. Making your own pasta : potato gnocchi -- Making your own pasta : butternut agnolotti -- Cooking the perfect Thanksgiving turkey -- Seafood delight : how to make cioppino -- Finding your roots : maple-roasted celeriac -- How to make great paella -- Disc 4. Smoking pork with Mexican street corn -- Dover sole : breaking down a flat fish -- You too can make ratatouille -- Making roast beef and potato gratin -- Patience, pickles, and crispy fried chicken -- My big steak : executing a three-course meal.
Chef Sean Kahlenberg, CHE, AOS.Summary: "Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef"--container.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Books Books Pathways TGC COO (Browse shelf(Opens below)) 1 Checked out 06/09/2025 I0000000097576
Books Books Pathways TGC COO (Browse shelf(Opens below)) 2 Available I0000000102319
Total holds: 0

Course no. 9338 ; topic, Better living ; subtopic, Food & wine.

Contains 24 lectures; each lecture is approximately 30 minutes.

The accompanying book lists the ingredients needed for each of the course's recipes and provides general tips on cooking the dishes. The portion yields and ingredient lists may vary from those used in the videos because of the videos' demonstrational nature--page iii.

Disc 1. Risotto and what to do with the leftovers -- Choosing the best method to cook vegetables -- An elegant corn soup with lobster -- Sautéed scallops with roasted cauliflower -- How to poach an octopus -- How to break down and roast a chicken -- Disc 2. Braising short ribs and making polenta -- Pork Milanese and the art of breading -- Grilled salmon : breaking down a round fish -- One-dish cookery : coq au vin -- Monkfish : from bycatch to haute cuisine -- How to make rack of lamb persillade -- Disc 3. Making your own pasta : potato gnocchi -- Making your own pasta : butternut agnolotti -- Cooking the perfect Thanksgiving turkey -- Seafood delight : how to make cioppino -- Finding your roots : maple-roasted celeriac -- How to make great paella -- Disc 4. Smoking pork with Mexican street corn -- Dover sole : breaking down a flat fish -- You too can make ratatouille -- Making roast beef and potato gratin -- Patience, pickles, and crispy fried chicken -- My big steak : executing a three-course meal.

Chef Sean Kahlenberg, CHE, AOS.

"Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef"--container.

DVD.

Closed captioned for the hearing impaired.

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