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NoveList Plus: Find reading recommendations for all ages, series lists, and more. Great for learning about popular books and topics. Includes fiction, nonfiction and audiobook recommendations and reviews.
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
Make your way to the French Riviera for a lesson on traditional coastal cuisine. Learn how to cook the iconic, elaborate seafood dish known as bouillabaisse and a soup garnish called rouille, in addition to a fresh accompaniment salad that takes its inspiration from the mesclun mixes of days gone by.
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
A small dish tradition exists all around the Mediterranean. Among the most well known is Spain's tapas, which you'll explore here starting with bartender's chorizo, a dish served flaming in an asador. Take a detailed look at sherry, which is central to tapas culture, and learn how to make other simple small plates.
Publisher
The Great Courses
Pub. Date
2018.
Language
English
Description
How can you make cooking for others more enjoyable? Break down the menu for a dinner party into more manageable tasks. Find out how to remove the stress from a multicourse meal for a group featuring several appetizers, a bread salad, steak with chimichurri sauce, plank-roasted salmon, and a surprisingly simple dessert.
85) The Everyday Gourmet: The Joy of Mediterranean Cooking: Episode 5,The Everyday Joys of Olive Oil
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
Olive oil is a defining element of Mediterranean food. In this lecture on the quintessential ingredient, explore its possibilities from the beginning of a meal through the end, with a salt-crusted branzino preparation, a tomato soup, and even a chocolate dessert. Discover how olive oil is made and how its flavor profile evolves.
Publisher
The Great Courses
Pub. Date
2014.
Language
English
Description
What is in herbes de Provence? How do you deal with a fresh artichoke? Find out in this presentation on the cooking of Provence where, unlike the rest of France, olive oil is king. Discover how to prepare a quintessentially Provençal vegetable mélange, an olive tapenade, artichokes barigoule, and lamb featuring those famous herbs.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
In this episode, you'll learn how and why to truss a chicken before roasting and the best way to season and oil the bird. Using a chef's thermometer, you'll learn how to manage the Maillard reaction while making sure the interior retains its juices.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Dover sole is a flat fish and a bottom-feeder that almost always comes whole with the intestines left in, requiring very different preparation and cooking than a round fish. Chef Kahlenberg demonstrates how to remove the skin by hand, which must be done before cooking. You'll also make perfectly sized fondant potatoes, as well as beautiful asparagus.
92) Cooking Basics: What Everyone Should Know: Episode 24,My Big Steak: Executing a Three-Course Meal
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
In this episode, you'll learn how to create a three-course meal and have it all come together with perfect timing. You'll prepare filet mignon from a beef tenderloin, create a spinach salad, a potato salad, and a chocolate tarte with raspberry coulis.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Cooking short ribs takes patience because it takes time to break down the connective tissue in the protein. But the result is well worth it! In this episode, you will simmer, steam, and braise the meat before plating with cheesy polenta and delicious root vegetables.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Presented in partnership with The Culinary Institute of America and filmed at the CIA's flagship facility in New York, this series provides the step-by-step instructions you need to become a confident, productive cook in your own home. Your instructor, Chef Sean Kahlenberg, carefully walks you through the many dozen original recipes he presents in 24 easy-to-follow lessons.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Cioppino is a Portuguese seafood stew that made its way to San Francisco and is now considered a classic of that area. For this dish, you'll learn how to prepare shrimp, mussels, calamari, clams, halibut, and scallops, as well as how to clean, cut, and cook leeks. Grill a baguette to finish and you'll have the perfect seafood meal!
96) Cooking Basics: What Everyone Should Know: Episode 23,Patience, Pickles, and Crispy Fried Chicken
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Learn a recipe for easy-to-make pickles, and how to brine and prepare fried chicken, dredging each piece in spiced flour and frying it to a beautiful golden brown. Coleslaw is the perfect way to top off this classic American dish.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Rice is one of the most versatile grains in the world, and this risi e bisi, "rice with peas,"_x009d_ is one of the most delicious ways to use it. Among other techniques, you'll learn how to keep the chlorophyll from turning black while cooking, how to relax the risotto on the plate for best presentation, and how to make perfect arancini with the leftovers.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
To brine or not to brine? While there are pros and cons to both, in this episode, you'll learn Chef Kahlenberg's method of brining and cooking turkey, as well as creating delicious stuffing and cranberry sauce. With the chef's tips on prep and cook times, it will all come together exactly as you've always hoped.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
This French vegetable stew is given such a beautiful presentation by Chef Kahlenberg that it almost looks like a work of art! Step by step, you'll learn how to remove the bitterness from eggplant and how to cut all vegetables to the exact same size, including using a ring mold for the red and green peppers. In addition, you'll make a delicious branzino and tapenade.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
In this episode, you'll learn a dual-cooking method for preparing octopus (poaching and sauteing) for just the right flavor and consistency, as well as how to cut and plate the octopus. Your meal is completed with fingerling potatoes and a Spanish romesco sauce.
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