The everyday gourmet : rediscovering the lost art of cooking
(DVD or VCD)
Author
Contributors
Published
[Chantilly, Va.] : Teaching Company ;, [2012].
Edition
[PDF workbook version].
ISBN
9781490652535, 1490652531
Physical Desc
4 videodiscs (720 min.) : sound, color ; 4 3/4 in. + 1 CD-ROM.
Status
Copies
| Location | Call Number | Status |
|---|---|---|
| Needham - Audiovisual | AV 641.5 Everyday (DVD) | On Shelf |
More Details
Published
[Chantilly, Va.] : Teaching Company ;, [2012].
Format
DVD or VCD
Edition
[PDF workbook version].
Language
English
ISBN
9781490652535, 1490652531
Notes
General Note
Course no. 9231.
General Note
Accompanying CD-ROM contains course workbook in PDF format.
General Note
The length of each lecture is: ca. 30 min. The entire program consists of 24 lectures.
Participants/Performers
Lecturer: Bill Briwa, chef-instructor at The Culinary Institute of America.
Description
These 24 half-hour lectures on cooking is designed to boost your confidence in the kitchen and help you create meals that you are proud to share.
System Details
DVD; CD-ROM requires Adobe Reader or PDF reader.
Description
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Citations
APA Citation, 7th Edition (style guide)
Briwa, B. (2012). The everyday gourmet: rediscovering the lost art of cooking ([PDF workbook version].). Teaching Company ;.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Briwa, Bill. 2012. The Everyday Gourmet: Rediscovering the Lost Art of Cooking. Teaching Company.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Briwa, Bill. The Everyday Gourmet: Rediscovering the Lost Art of Cooking Teaching Company, 2012.
MLA Citation, 9th Edition (style guide)Briwa, Bill. The Everyday Gourmet: Rediscovering the Lost Art of Cooking [PDF workbook version]., Teaching Company ;, 2012.
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.
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