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999			_c2036 _d2036
001			kan1168101
003			CaSfKAN
005			20180609160604.0
006			m o c
007			cr una---unuuu
007			vz uzazuu
008			160825p20162015cau396 o vleng d
020			_a9781629971193
028	5	2	_a1168101 _bKanopy
035			_a(OCoLC)956901344
040			_aVDU _beng _cVDU
245	0	4	_aThe Everyday Gourmet: How to Master Outdoor Cooking Series
264		1	_bThe Great Courses, _c2015.
264		1	_a[San Francisco, California, USA] : _bKanopy Streaming, _c2016.
300			_a2 DVDS; _b1 course guide book
306			_a063613
336			_atwo-dimensional moving image _btdi _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2carrier
518			_aOriginally produced by The Great Courses in 2015.
520			_aSteak. 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 hot dogs.. Whether you’re just starting out or you have a wide range of skills, The Everyday Gourmet: How to Master Outdoor Cooking gives you the chance to boost your culinary repertoire and take full advantage of the grill—your “outdoor kitchen.” Taught by Bill Briwa and Patrick Clark, two highly acclaimed chef-instructors at the Culinary Institute of America, these twelve informative lectures are filled with detailed demonstrations of techniques and recipes from around the world that will liven up your summer meals.. The beauty of outdoor cooking is in going back to basics, using simple tools and a keen awareness of the process to make delicious food. Whether it’s the feel of heat from the grill, the sweet smell of fire-roasted onions, or the sound of a sizzling steak over flame, all of your senses play a role in success with the grill. Your instructors show you what the various sights, sounds, and smells mean—and how to make adjustments as you go to create the perfect dish, every time.. Along with clear lessons in cooking techniques and recipes, Chef-Instructors Briwa and Clark also give you a number of insider tricks for cooking on and off the grill, as well as tips for how to avoid some of the most common mistakes people make. Away from the grill, you’ll examine several rules of thumb for creating marinades, dry rubs, vinaigrettes, and more.. Whether you’re a novice griller or an experienced cook interesting in expanding your repertoire, Chef-Instructors Briwa and Clark guide you through all the ins and outs of outdoor cooking..
538			_aMode of access: World Wide Web.
546			_aIn English
650		0	_aFood industry and trade--Technological innovations
710	2		_aThe Great Courses (Firm), _4dst
710	2		_aKanopy (Firm), _4dst
856	4	0	_uhttp://torontopl.kanopystreaming.com/node/168102 _zA Kanopy streaming video
856	4	2	_zCover Image _uhttps://www.kanopystreaming.com/node/168102/external-image
902			_aeVideo
942			_2ddc _cVM