Culinary Institute of America

Format: text

Publisher / Publication Date: Van Nostrand Reinhold 1991

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.57 NEW

Summary: "Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef"--container.

Format: moving image

Publisher / Publication Date: 2019

Copies Available at Woodmere

2 available in Adult Non-fiction, Call number: 641.5 COO
Call number: DVD 641.5 COO

Briggs, Robert

Contents: Getting started -- Braising -- Barbecuing -- Slow roasting -- Sides -- Sauces and rubs

Format: text

Publisher / Publication Date: Wiley & Sons 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.76 BRI

Briwa, Bill.

Summary: These 24 half-hour lectures on cooking is designed to boost your confidence in the kitchen and help you create meals that you are proud to share.

Format: moving image

Publisher / Publication Date: 2012

Copies Available at Kingsley

2 available in Adult Non-fiction, Call number: 641.5 Bri
Call number: DVD 641.5 Bri

Copies Available at Woodmere

2 available in Adult Non-fiction, Call number: 641.5 EVE
Call number: DVD 641.5 EVE

Shulman, Martha Rose.

Contents: Tapas -- Soups -- Salads and vegetables -- Seafood -- Meats -- Rice -- Sauces and condiments -- Desserts.

Format: text

Publisher / Publication Date: DK Publishing 2008

Copies Available at Woodmere

1 available in Oversize, Call number: OVS 641.5946 SHU

Kolpan, Steven.

Format: text

Publisher / Publication Date: Wiley 2002

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.22 KOL