Catalog Search Results
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
In this episode, you'll learn how and why to truss a chicken before roasting and the best way to season and oil the bird. Using a chef's thermometer, you'll learn how to manage the Maillard reaction while making sure the interior retains its juices.
122) Cooking Basics: What Everyone Should Know: Episode 9,Grilled Salmon: Breaking Down a Round Fish
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Starting with a whole salmon, you'll learn how to check for freshness; create the filets; and remove the ribs, pin bones, skin, and as much bloodline as possible. In addition to finishing the salmon on a grill pan, you'll learn how to parch and cook quinoa for a delicious quinoa pilaf.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Learn how to trim, score, and tie beef before you start cooking to help with flavor and presentation later on. After oven searing, you'll use a chef's thermometer to determine when to remove the meat, resting it with carryover cooking to complete the process. You'll learn to make a delicious potato gratin, as well.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
In this episode, cook, shave, and milk corn to create a delicious corn soup with julienned vegetables, an accompaniment to freshly cooked lobster. And once the lobster is cooked, you'll learn the correct way to separate it to best access all its sweet meat.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Paella is an ancient, summertime, one-pot seafood and rice dish originating near Valencia, updated here to include pork and chicken. In this lesson, you'll learn how to render fat from chorizo to use as a cooking medium, create a sofrito, parch rice, bloom saffron, prepare artichokes, and bring it all together in one special pan for a unique culinary experience.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Gnocchi, sometimes called Italian dumplings, is a pasta made with flour and potatoes. Learn about a few of the 200+ types of potatoes, their range of starch-to-moisture ratios, and which potatoes are best for making gnocchi. You'll learn to mill, cut, and shape this pasta with a gnocchi pallet, and how to make a delicious sauce to accompany this Mediterranean comfort food.
127) Cooking Basics: What Everyone Should Know: Episode 14,Making Your Own Pasta: Butternut Agnolotti
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
In this episode, learn how to determine exactly how much flour and eggs you'll need to measure for pasta. Once the dough is made and rested, you'll learn how to use the pasta roller until the dough is exactly the correct consistency and how to use a piping bag to insert the roasted butternut squash mixture.
128) Cooking Basics: What Everyone Should Know: Episode 23,Patience, Pickles, and Crispy Fried Chicken
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Learn a recipe for easy-to-make pickles, and how to brine and prepare fried chicken, dredging each piece in spiced flour and frying it to a beautiful golden brown. Coleslaw is the perfect way to top off this classic American dish.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
This French vegetable stew is given such a beautiful presentation by Chef Kahlenberg that it almost looks like a work of art! Step by step, you'll learn how to remove the bitterness from eggplant and how to cut all vegetables to the exact same size, including using a ring mold for the red and green peppers. In addition, you'll make a delicious branzino and tapenade.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Presented in partnership with The Culinary Institute of America and filmed at the CIA's flagship facility in New York, this series provides the step-by-step instructions you need to become a confident, productive cook in your own home. Your instructor, Chef Sean Kahlenberg, carefully walks you through the many dozen original recipes he presents in 24 easy-to-follow lessons.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Cioppino is a Portuguese seafood stew that made its way to San Francisco and is now considered a classic of that area. For this dish, you'll learn how to prepare shrimp, mussels, calamari, clams, halibut, and scallops, as well as how to clean, cut, and cook leeks. Grill a baguette to finish and you'll have the perfect seafood meal!
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Rice is one of the most versatile grains in the world, and this risi e bisi, "rice with peas,"_x009d_ is one of the most delicious ways to use it. Among other techniques, you'll learn how to keep the chlorophyll from turning black while cooking, how to relax the risotto on the plate for best presentation, and how to make perfect arancini with the leftovers.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
To brine or not to brine? While there are pros and cons to both, in this episode, you'll learn Chef Kahlenberg's method of brining and cooking turkey, as well as creating delicious stuffing and cranberry sauce. With the chef's tips on prep and cook times, it will all come together exactly as you've always hoped.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
Learn how to safely pound pork to create a thin, wide cutlet that will fill almost your entire plate. You'll also learn how to bread the pork with seasoned flour, egg, and breadcrumbs, and how to pan-fry it, not deep fry. In addition, you'll make a beautiful salad with supremed grapefruit.
135) Cooking Basics: What Everyone Should Know: Episode 24,My Big Steak: Executing a Three-Course Meal
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
In this episode, you'll learn how to create a three-course meal and have it all come together with perfect timing. You'll prepare filet mignon from a beef tenderloin, create a spinach salad, a potato salad, and a chocolate tarte with raspberry coulis.
Publisher
The Great Courses
Pub. Date
2021.
Language
English
Description
In this episode, you'll learn a dual-cooking method for preparing octopus (poaching and sauteing) for just the right flavor and consistency, as well as how to cut and plate the octopus. Your meal is completed with fingerling potatoes and a Spanish romesco sauce.
Author
Publisher
Little, Brown and Company
Pub. Date
2014.
Accelerated Reader
IL: LG - BL: 1.7 - AR Pts: 1
Language
English
Description
Bobby thinks his teacher, Ms. Kirby, is horrible, but when he sees her outside of school and they spend a day in the park together, he discovers she might not be so bad after all.
Author
Series
Amanda Pepper mysteries volume 10
Publisher
Ballantine Books
Pub. Date
2000.
Language
English
Description
In the stately nineteenth-century homes on Philadelphia's Delancey Street, the wilder passions scarcely ruffle the peace. Murder is unthinkable, particularly a murder involving an upscale book discussion group, of which schoolteacher Amanda Pepper is a devoted member. Nevertheless, on the day after a heated discussion of a fictional heroine's suicide, book group member Helen Coulter falls to her death from her roof garden. Helen's death is declared...
Author
Series
Language
English
Formats
Description
Includes a new introduction from author Gillian Roberts and an exclusive interview with Amanda Pepper herself! When a high school senior shows signs of mental illness, Amanda attempts to get him help, but she's rebuffed by his parents. When the same boy then becomes the prime suspect in a murder at the Philadelphia Main Library, and runs away, Amanda, who knows he's confused and in need of help-whether or not he committed the crime-has no choice but...
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