The everyday gourmet: cooking with vegetables
(DVD)
Author:
Contributors:
Series:
Published:
Chantilly, Va. : Teaching Co., [2016].
Format:
DVD
Physical Desc:
4 videodisc : sound, color ; 4 3/4 in. + 1 book (161 pages)
Status:
Copies
Location
Call Number
Status
Last Check-In
Longmont Adult Oversized DVDs
OVERSIZE DVD 641.65 BRI
On Shelf
Nov 14, 2023
Description
Description not provided
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Subjects
LC Subjects
Other Subjects
More Details
Language:
English
ISBN:
9781629973357 (set), 1629973351 (set)
Notes
General Note
Contains twenty-four 30 minute lectures.
Participants/Performers
Instructed by Bill Briwa.
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Citations
APA Citation (style guide)
Briwa, B. (2016). The everyday gourmet: cooking with vegetables. Chantilly, Va., Teaching Co.
Chicago / Turabian - Author Date Citation (style guide)Briwa, Bill. 2016. The Everyday Gourmet: Cooking With Vegetables. Chantilly, Va., Teaching Co.
Chicago / Turabian - Humanities Citation (style guide)Briwa, Bill, The Everyday Gourmet: Cooking With Vegetables. Chantilly, Va., Teaching Co, 2016.
MLA Citation (style guide)Briwa, Bill. The Everyday Gourmet: Cooking With Vegetables. Chantilly, Va., Teaching Co, 2016.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
a27858f2-4c90-a177-4669-d64c08e40695
QR Code
Record Information
| Last Sierra Extract Time | Sep 13, 2024 04:51:12 PM |
|---|---|
| Last File Modification Time | Sep 13, 2024 04:52:46 PM |
| Last Grouped Work Modification Time | Sep 13, 2024 04:52:06 PM |
MARC Record
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| 505 | 0 | 0 | |t Colorful carrots -- |t Summer squashes -- |t Winter squashes -- |t Inflorescents: cauliflower and artichokes -- |t Marvelous mushrooms -- |t Salad greens and lettuces -- |t Fried greens and cooking greens -- |t Root vegetables: celery root and parsnips -- |t Alliums: onions and garlic -- |t Fruits masquerading as vegetables -- |t Bulb vegetables: fennel and celery -- |t Brassicas: brussels sprouts and turnips -- |t Potatoes and other tubers -- |t Stems and stalks: asparagus and rhubarb -- |t Caggages: red, green, and savoy -- |t Beets and beet greens -- |t Eggplant: Italian, Chinese, and Japanese -- |t The amazing avocado -- |t Corn: from salads to dessert -- |t Chili peppers -- |t Peas and pods -- |t Leftovers or planned-overs? -- |t Exotic vegetables -- |t Herbs and blossoms for an elegant dinner. |
| 511 | 0 | |a Instructed by Bill Briwa. | |
| 650 | 0 | |a Cooking (Vegetables) | |
| 650 | 0 | |a Vegetables. | |
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