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Braising and stewing : professional techniques taught by Chef Instructors of the California Culinary Academy
DVD
Braising and stewing : professional techniques taught by Chef Instructors of the California Culinary Academy
Copies
1 Total copies, 1 Copies are in, 0 Copies are out.
Gives both novice and experienced cooks an understanding of the how and why of classical braising and stewing techniques including rump roast, pork, and chicken.
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Title
Braising and stewing : professional techniques taught by Chef Instructors of the California Culinary Academy
Call No
TX 686 B732 1991
Authors
California Culinary Academy
International Video Network
Subjects
Braising (Cooking)
Stews.
Cooking.
Language
English
Published
San Ramon, Calif. : International Video Network, 1991.
Publication Desc
1 DVD (30 min.) : sd., col. ; 12 cm.+ 3 recipe cards.
Series
Cooking at the Academy
Dimensions
12 cm.+
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