000			03432nam a22003857a 4500
089			_223 _a641.5071 M612 _3AV
999			_c9905 _d9905
003			OSt
005			20190812161543.0
007			ta
008			170711b2007 nyu||||| |||| 00| 0 eng d
020			_a 1583153373
020			_a 9781583153376
040			_cHNU _erda
082			_223 _3AV _a641.5071 M612
084			_aAV
100			_aMiller, Philip. _910452
245			_aThe best of culinary boot camp / _cPhilip Miller, director-producer.
264			_aHyde Park, New York, U.S.A. : _bThe Culinary Institute of America, _c©2007.
300			_a1 videodisc (3 hr., 2 min.) : _bsound, color ; _c4 3/4 in.
336			_b
490			_aThe Culinary Institute of America.
500			_a 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			_aTitle from container.
505			_aBraising 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			_aSkip Thela, camera & editing ; Philip Miller, camera & graphics.
511			_aChefs: John Deshetler, David Kamen, Hinnerk von Bargen.
520			_aStep-by-step chef demonstrations of fundamental techniques taught at the Culinary Institute of America in the Culinary Boot Camp program. _bChefs offer step-by-step demonstrations of fundamental cooking techniques.
521			_aJHS
650			_aCooking. _9553
650			_aCooking -- Study and teaching. _910437
650			_aCooking -- Teaching demonstrations. _910454
650			_aCulinary Institute of America. _910455
942			_2ddc _cAV _h600-699