MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03432nam a22003857a 4500 |
| 089 ## - |
|---|
| -- |
23 |
| -- |
641.5071 M612 |
| -- |
AV |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190812161543.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
170711b2007 nyu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1583153373 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781583153376 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
HNU |
| Description conventions |
rda |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Placement Code |
AV |
| Classification number |
641.5071 M612 |
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Classification number |
AV |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Miller, Philip. |
| 9 (RLIN) |
10452 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The best of culinary boot camp / |
| Statement of responsibility, etc. |
Philip Miller, director-producer. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hyde Park, New York, U.S.A. : |
| Name of producer, publisher, distributor, manufacturer |
The Culinary Institute of America, |
| Date of production, publication, distribution, manufacture, or copyright notice |
©2007. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 videodisc (3 hr., 2 min.) : |
| Other physical details |
sound, color ; |
| Dimensions |
4 3/4 in. |
| 336 ## - CONTENT TYPE |
|---|
| Content type code |
|
| 490 ## - SERIES STATEMENT |
|---|
| Series statement |
The Culinary Institute of America. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
This commercial DVD is for CSB campus use only. Supplier: Forefront. Under Invoice # 36031 dated 2/28/12 and Request # 2011-27 dated 8/15/11. Take your cooking skills to a whole new level with "The Best of Culinary Boot Camp" DVD. Offering steb-by-step chef demonstrations of fundamental techniques, this informational DVD is a must-have for food enthusiasts. "The Best of Culinary Book Camp" provides the perfect opportunity ot get an inside look at the hallowed halls of The Culinary Institute of America. Join Chefs John DeShetler, Hinnerk von Bargen, and David Kamen in the kitchens of the college's Hyde Park, NY Campus as they teach the fundamentals learned in the Culinary Boot Camp program. Plus, Chef D takes you a behind-the-scenes tour of the CIA storeroom! Demonstration-based learning modules offer more than three hours of video. Hihglights: 1. Braising Osso Buco 2. Carving a Roast 3. Chopping Herbs and Examining Vegetable Cuts 4. Describing the Proper Techniques of Sauteing and Pan Frying 5. Preparing a Cutting Station 6. Creating the Perfect Consomme 7. Demonstrating the Proper Way to Tie Chicken and Beef 8. Fabricating a Chicken 9. Grilling Beef, Chicken, and Fish 10. Illustrating Tomato Concasse 11. Preparing Basic Beurre Blanc 12. Making a Classic Stock 13. Cooking Rice Pilaf 14. Preparing Spaetzle 15. Roasting Beef and Chicken 16. Teaching Knife Maintenance 17. Toasting Nuts. |
| 501 ## - WITH NOTE |
|---|
| With note |
Title from container. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Braising osso buco -- Carving a roast -- Chopping herbs and examining vegetable cuts -- Sautéing and pan frying -- Setting up a cutting station -- Creating the perfect consommé -- Tying chick and beef -- Fabricating chicken -- Grilling beef, chicken, and fish -- Preparing tomato concassé -- Preparing basic beurre blanc -- Preparing a classic stock -- Preparing rice pilaf -- Preparing spaetzle -- Roasting beef and chicken -- Toasting nuts -- Knife maintenance -- Behind-the-scenes tour of the CIA storeroom. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
|---|
| Creation/production credits note |
Skip Thela, camera & editing ; Philip Miller, camera & graphics. |
| 511 ## - PARTICIPANT OR PERFORMER NOTE |
|---|
| Participant or performer note |
Chefs: John Deshetler, David Kamen, Hinnerk von Bargen. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Step-by-step chef demonstrations of fundamental techniques taught at the Culinary Institute of America in the Culinary Boot Camp program. |
| Expansion of summary note |
Chefs offer step-by-step demonstrations of fundamental cooking techniques. |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Junior High School |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 9 (RLIN) |
553 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking -- Study and teaching. |
| 9 (RLIN) |
10437 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking -- Teaching demonstrations. |
| 9 (RLIN) |
10454 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Culinary Institute of America. |
| 9 (RLIN) |
10455 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Audio Visual Materials |
| Classification part |
600-699 |
