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Cooking better with science [dvd videorecording]
Title:
Cooking better with science [dvd videorecording]
Author:
Kahlenberg, Sean, teacher.
ISBN:
9781644653807
9781664653801
Physical Description:
2 videodiscs (approximately 357 min.) : DVD video, sound, color ; 4 3/4 in. + 1 course guidebook (ii, 29 pages : color illustrations ; 19 cm)
Series:
Wondrium. Better living. Food & wine
Wondrium (Series). Better living. Food & wine.
General Note:
"The Culinary Institute of America."
Title from disc label.
"Course no. 80580"
12 lectures, total approx. 357 min.
Contents:
Making the perfect pizza -- The science of gluten -- The science of yeast -- Making a roasted chicken dinner -- The science of meat -- The science of browning -- Making paella mixta -- The science of starch -- The science of vegetables -- Making three classic egg dishes -- The science of eggs: tortilla Española -- The science of eggs: béarnaise and soufflé.
Abstract:
"Enter the secret world of great culinarians with two experts, Sean Kahlenberg, Assistant Professor of Culinary Arts at The Culinary Institute of America (CIA) in Hyde Park, New York, and his close friend and co-teacher, Ted Russin, Acting Dean of the CIA's School of Culinary Science and Nutrition. In Cooking Better with Science, let their joint expertise initiate and guide you through the world of leveraging science to cook with greater finesse as you tackle simple and adaptable recipes that anyone can master."--Wondrium.com.
Added Title:
Cooking better with science DVD.
