The everyday gourmet essential secrets of spices in cooking
(Video DVD)
Author
Contributors
Published
Chantilly, Va : Teaching Company, ©2013.
Physical Desc
1 videodisc (3 hr.) : digital ; 4 3/4 in. + 1 course guidebook (iii, 74 pages : color illustrations ; 24 cm).
Status
Bandon Public Library - Adult/General - Video
BDVD 641.6383 EVERYDAY
1 available
BDVD 641.6383 EVERYDAY
1 available
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Bandon Public Library - Adult/General - Video | BDVD 641.6383 EVERYDAY | Available |
More Details
Published
Chantilly, Va : Teaching Company, ©2013.
Format
Video DVD
Language
English
Notes
Bibliography
Includes bibliographical references in guidebook.
Participants/Performers
Lectures by Bill Briwa, chef-indtructor, The Culinary Institute of America.
Description
Join Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts.
System Details
DVD.
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Citations
APA Citation, 7th Edition (style guide)
Briwa, B. (2013). The everyday gourmet: essential secrets of spices in cooking . Teaching Company.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Briwa, Bill. 2013. The Everyday Gourmet: Essential Secrets of Spices in Cooking. Teaching Company.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Briwa, Bill. The Everyday Gourmet: Essential Secrets of Spices in Cooking Teaching Company, 2013.
MLA Citation, 9th Edition (style guide)Briwa, Bill. The Everyday Gourmet: Essential Secrets of Spices in Cooking Teaching Company, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.