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Seafood basics / with Chef Tom Small ; production team, Kelly & Jim Watt.

By: Series: Dare to cookIssaquah, Washington, U.S.A. : Bennett-Watt HD Productions Inc., ©2013Description: 2 videodiscs (164 min.) : sound, color ; 4 3/4 inISBN:
  • 9781604900767
Subject(s): DDC classification:
  • 23 641.692 Sm181
Other classification:
  • AV
Contents:
Clams -- Mussels -- Oysters -- Crab cakes & cod cakes -- Ceviche -- Classic ceviche -- Lomi lomi salmon -- Cuban style ceviche dressing -- Sushi rice -- Buerre rouge -- Lemon caper aioli -- Remoulade -- Jalapeño cocktail sauce -- Shrimp -- Shrimp cocktail -- Shrimp etouffee -- Blackened catfish -- Slaw dressing -- Slaw mix -- Beer batter -- Dry breading mix -- Whole fish -- Chowders & soups -- Grilling and smoking .
Production credits:
  • Director, Jim Watt, Kelly Watt.
Instructor, Tom Small.Summary: Renowned Seattle Chef Tom Small provides the basics of choosing, storing and preparing seafood. It all starts with the finest quality ingredients, where to look, what to look for and what to avoid. Learn how to best keep your seafood as fresh as possible until you are ready to cook. Then how to prepare fish with a variety of different cooking methods.
Holdings
Item type Current library Collection Call number Status Barcode
Audio Visual Materials Audio Visual Materials High School Library Audio Visual Material Section GC AV 641.692 Sm181 (Browse shelf(Opens below)) Available EHS0007
Browsing High School Library shelves, Shelving location: Audio Visual Material Section, Collection: GC Close shelf browser (Hides shelf browser)
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AV 641.3 C556 Kitchen fundamentals AV 641.5 P564 The Cook and the chef AV 641.5071 M612 The best of culinary boot camp / AV 641.692 Sm181 Seafood basics / AV 641.86539 M612 Cake art / AV 664.1 M664 Baking basics AV 791.4309 W927 World war II superpack

Instructional program.

Clams -- Mussels -- Oysters -- Crab cakes & cod cakes -- Ceviche -- Classic ceviche -- Lomi lomi salmon -- Cuban style ceviche dressing -- Sushi rice -- Buerre rouge -- Lemon caper aioli -- Remoulade -- Jalapeño cocktail sauce -- Shrimp -- Shrimp cocktail -- Shrimp etouffee -- Blackened catfish -- Slaw dressing -- Slaw mix -- Beer batter -- Dry breading mix -- Whole fish -- Chowders & soups -- Grilling and smoking .

Director, Jim Watt, Kelly Watt.

Instructor, Tom Small.

Renowned Seattle Chef Tom Small provides the basics of choosing, storing and preparing seafood. It all starts with the finest quality ingredients, where to look, what to look for and what to avoid. Learn how to best keep your seafood as fresh as possible until you are ready to cook. Then how to prepare fish with a variety of different cooking methods.

Junior High School

English audio.

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