Catalog Search Results
Author
Series
Great Courses volume 2
Language
English
Description
Wine tasting can seem like a mysterious ritual, but that couldn't be further from the truth. Here, learn how to properly perform the five steps of tasting: seeing, swirling, sniffing, sipping, and savoring. Also, make sense of wine-related terminology, including full-bodied, crisp, length, balance, and finish.
Author
Series
Great Courses volume 18
Language
English
Description
You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a recipe for making your own fettuccine, see how to transform your pasta into a delectable dish: pasta carbonara, or pasta "in the style of the coal miner."
Author
Series
Great Courses volume 30
Language
English
Description
In the late 19th and early 20th centuries, European colonialism expanded across the entire globe as a form of economic empire building. Grasp how Western powers came to control massive production of export crops in nonindustrialized countries, and how political maneuvering enabled large companies to dominate global markets in foodstuffs.
Author
Series
Great Courses volume 5
Language
English
Description
Vanilla-infused crème anglaise. Butterscotch pudding. Crème brulee (complete with a blowtorched sugar topping). Learn tips and tricks to wowing your dinner guests with these delectable egg-based custards, all the while strengthening your confidence in the sometimes tricky art of baking with eggs on the stovetop or in the oven. By the end of this lesson, you'll discover just why custards make a great dessert choice: they're surprisingly easy to bake...
Author
Series
Great Courses volume 23
Language
English
Description
In this episode, learn first about distinctive African foodways that predated extensive outside contact, encompassing traditions such as rich stews and "fufu" (starch-based porridges), regional eating rituals, and important indigenous foodstuffs. Then review the surprising variety of Australian plant and animal species used in aboriginal cookery but never adopted by European settlers.
Author
Series
Great Courses volume 1
Language
English
Description
Understand several basic techniques and methods you can then expand on to make a wide range of unforgettable desserts. Here, focus on organizing your workspace, methods for proper measuring, and ways to cream butter, sugar, and eggs to the right consistency. Then, watch as Chef Durfee makes cookies and pound cake and shows you what can go right, and what can go wrong as well.
Author
Series
Great Courses volume 28
Language
English
Description
European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy"-the science and art of eating well.
Author
Series
Great Courses volume 4
Language
English
Description
Find out why spices help make Mediterranean cuisine so rich and exciting. Some of the many diverse spices you'll learn about here: ras el hanout, a complex spice mix from Morocco; charmoula, a thick vinaigrette from North Africa; za'atar, the Egyptian blend of thyme, sesame, and sumac; and even preserved lemons.
Author
Series
Great Courses volume 6
Language
English
Description
Whip your more advanced baking skills and techniques into shape in this final lesson devoted to light and luscious mousses and creams. After learning how to make your own whipped cream, chocolate mousse, dessert sauces, and vanilla bean panna cotta, you'll watch Chef Durfee as he demonstrates the best ways to unmold, plate, and present your desserts with flair and your own unique touch--just like a professional chef.
Author
Series
Great Courses volume 22
Language
English
Description
Take a more adult approach to dessert, one that doesn't overdo the chocolate and frosting. You'll learn how to make bachelor's jam (a fruit jam blended with spirits) and use it for unforgettable variations on parfaits and summer puddings. Then, focus on the myriad ways to build a delicious cheese plate.
Author
Series
Great Courses volume 19
Language
English
Description
Where are the wine pioneers of today and tomorrow? The answer: New York, Virginia, Texas, and other U.S. states, each of which, you discover, has its own approach to making quality wines. Also, take brief trips to wine regions in Mexico and Canada, where you sample one of Ontario's internationally popular ice wines.
Author
Series
Great Courses volume 21
Language
English
Description
In terms of wine, Australia and Tasmania has it all: cool and warm climates, French and American oaks, white and red varieties. Australia also makes the top wine imported into the United States. Survey its popular wines, including a Riesling-like Semillon from Hunter Valley and a Cabernet Sauvignon from Coonawara.
Author
Series
Great Courses volume 23
Language
English
Description
Discover tips on how to purchase wine, how to order the perfect bottle at restaurants, how to store wine for the short and long term, how to treat wine as an investment, and much more.
Author
Series
Great Courses volume 10
Language
English
Description
French wines are the benchmarks of quality, which makes France the perfect place to begin your tour of some of the world's greatest wine regions. You explore the powerful reds and delicate whites of two wine-producing regions, learn how to read a wine label, and gain insights into how chateaux in Bordeaux are classified.
Author
Series
Great Courses volume 4
Language
English
Description
Practices regarding food were deeply integral to the lives of the ancient Hebrews. Explore prescriptions regarding food in Genesis, and consider that the Fall itself was an act of eating. Then learn about the Hebrew rituals and meaning of sacrifice, and note the Hebrews' complex food prohibitions, rooted in what was considered clean and unclean.
Author
Series
Great Courses volume 23
Language
English
Description
Explore how wine shouldn't just be something you drink with dinner but an integral part of a compelling dining experience. Chef Briwa demonstrates important points using a medley of wines and foods, reveals the six simple steps for wine and food pairing, and debunks several myths about this process.
Author
Series
Great Courses volume 34
Language
English
Description
Explore the revitalization of food culture in the late 20th century, beginning with the health food movement and new dietary ideologies. Track the vibrant new era in food reflected in the work of influential food writers and cooks, artisan food producers, "slow food" culture, and farmers' markets.
Author
Series
Great Courses volume 2
Language
English
Description
What do you need to have the perfect kitchen-one that makes cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa reveals which knives you should always have on hand, how to find the right cutting board, how to chop and dice vegetables and herbs, and how to use your newfound skills to make delicious meals.
Author
Series
Great Courses volume 3
Language
English
Description
Ancient Egypt's prosperity, court culture, and isolation from conflict led to a sophisticated food tradition and the first "elite" cuisine. Study the archaeological evidence of their food customs, the religious significance of foodstuffs and animals, and the components of their cuisine, encompassing grains, wine, bread, numerous vegetables, and wild game.
Author
Series
Great Courses volume 19
Language
English
Description
Here, explore the rise of distinct regional and national cuisines, focusing on Italy and Spain. Review the monumental culinary writings of Bartolomeo Scappi, bringing together specialty dishes from all of Italy. Then study excerpts from two classic books of Spanish cookery as they vividly evoke Spain's rich food culture.
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