Catalog Search Results
Publisher
Kanopy Streaming
Pub. Date
2014.
Physical Desc
1 online resource (1 video file, 13 min. 52 sec.) : digital, stereo., sound, color
Language
English
Description
The student council members at Jefferson High School decide to throw a Great Food Adventure buffet. As all kinds of different foods arrive, the students realize that they have different tastes and a variety of reasons for choosing the foods that they eat. Some of the reasons presented include: hunger, taste, culture, religion, emotions, advertising, and a healthy lifestyle. Teach your students about the factors the influence their food choices with...
Publisher
Kanopy Streaming
Pub. Date
2014.
Physical Desc
1 online resource (1 video file, 64 min.)
Language
English
Description
Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken...
Publisher
Kanopy Streaming
Pub. Date
2014.
Physical Desc
1 online resource (1 video file, 24 min. 55 sec.) : digital, stereo., sound, color
Language
English
Description
Do you know what maltodextrin is? No, it's not the winning word from the national spelling bee. It's probably in your corn flakes. Should you eat something that you can't pronounce? In the past few days, you've probably eaten several hundred chemicals during your snacks and meals. Some you may know all about, but there may be a lot you've never heard of and even a few you can't pronounce! Are all these chemicals safe? Which are healthy, and which...
Publisher
Kanopy Streaming
Pub. Date
2014.
Physical Desc
1 online resource (1 video file, approximately 32 min.) : digital, .flv file, sound
Language
English
Description
In Sweet Sorghum we are introduced to the filmmaker's daughter, Rosie, (now in her early twenties) as she reflects on her childhood spent among the Hamar herdsmen, an isolated people of southwestern Ethiopia. The film reveals the intimacy of shared family life and childhood relationships between the Hamar, Rosie and her brother.
Publisher
The Great Courses
Pub. Date
2020.
Physical Desc
1 online resource (streaming video file) (30 minutes): digital, .flv file, sound
Language
English
Description
The world's leading beer brand has significantly more market share than Budweiser and Coors Light combined, and you've likely never heard of it. In this episode on the business of beer, find out how this is possible and what top producers like Anheuser-Busch InBev, and micro and regional breweries, all mean for the industry as a whole.
Publisher
The Great Courses
Pub. Date
2020.
Physical Desc
1 online resource (streaming video file) (37 minutes): digital, .flv file, sound
Language
English
Description
Now that you've traveled through beer's history, you're ready to discover how it's made. You'll go in depth with ingredients like malt and hops, and which geographic regions of the world each variety comes from. Then, Sierra Nevada's Head Brewer Scott Jennings will take you through the process of how this elite brewery produces its award-winning beer.
Publisher
The Great Courses
Pub. Date
2020.
Physical Desc
1 online resource (streaming video file) (31 minutes): digital, .flv file, sound
Language
English
Description
Did you know that the aroma from hops is made up of at least 420 different compounds? Learn the typical flavor each type of malt infuses into a beer and how different chemicals combine to form the sweet, salt, sour, or bitter notes each style is known for. Conclude with the proper serving temperature for most of the major beer types you've learned about in previous episodes.
Publisher
The Great Courses
Pub. Date
2018.
Physical Desc
1 online resource (streaming video file) (34 minutes): digital, .flv file, sound
Language
English
Description
Even simple dishes that don't take much time can be well-rounded, unforgettable meals. Discover how to transform items as simple as cheese, grapes, tomatoes, a head of cauliflower, and a bunch of endives into multilayered, complete meals that will excite your palate and show off your kitchen skills.
Publisher
The Great Courses
Pub. Date
2018.
Physical Desc
1 online resource (streaming video file) (32 minutes): digital, .flv file, sound
Language
English
Description
Focus on making - and adding your own personal touches to - a basic chowder recipe, a classic quick and filling meal. As Chef Briwa takes you step by step through this dish, he demonstrates how to make your chowders special by using everything from chorizo to fish to corn.
Publisher
The Great Courses
Pub. Date
2018.
Physical Desc
1 online resource (streaming video file) (198 minutes): digital, .flv file, sound
Language
English
Description
We’d all love to create the same wholesome, delicious meals that professional chefs make. But there is one thing that often prevents us from doing so: lack of time. Now, in six innovative and practical lessons, award-winning Chef-Instructor Bill Briwa of the prestigious Culinary Institute of America shows you the same skills, strategies, and tricks that professional chefs use.
Publisher
The Great Courses
Pub. Date
2014.
Physical Desc
1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
Language
English
Description
Make your way to the French Riviera for a lesson on traditional coastal cuisine. Learn how to cook the iconic, elaborate seafood dish known as bouillabaisse and a soup garnish called rouille, in addition to a fresh accompaniment salad that takes its inspiration from the mesclun mixes of days gone by.
Publisher
The Great Courses
Pub. Date
2014.
Physical Desc
1 online resource (streaming video file) (560 minutes): digital, .flv file, sound
Language
English
Description
Discover how you can incorporate one of the world’s most heart-healthy and delicious styles of cooking into your everyday meals with this recipe-filled course presented by a chef-instructor at The Culinary Institute of America.
Publisher
The Great Courses
Pub. Date
2014.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
As you move south to the milder weather of central Italy, watch a step-by-step demonstration on making pasta from scratch for a savory pappardelle with ragù Bolognese, along with a salad accompaniment of bitter greens that serves as a digestive, and a simple first course - stracciatelle soup.
14) The Everyday Gourmet: The Joy of Mediterranean Cooking: Episode 2,Butter and Cheese: Northern Italy
Publisher
The Great Courses
Pub. Date
2014.
Physical Desc
1 online resource (streaming video file) (34 minutes): digital, .flv file, sound
Language
English
Description
Turn your attention to northern Italy, which - with its pastureland and cooler climate - has far more in common with the cuisine of northern Europe than it does with other regions of Italy. Learn to scratch make ricotta gnocchi, vitello tonnato, and tiramisu, plus a quick hors d'oeuvre that makes the most of any leftover ricotta.
Publisher
The Great Courses
Pub. Date
2018.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
Description
Learn how to cook with what's on hand in your house - and elevate it with a simple fresh ingredient or two. By cooking with canned beans, jarred pesto, leftover bread, "planned overs," and more, you'll be able to create dishes ranging from a hearty frittata to a fresh take on minestrone soup.
Publisher
The Great Courses
Pub. Date
2018.
Physical Desc
1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
Language
English
Description
Discover that the secret to making great meals in less time lies in thinking like a chef. Here, you'll learn several techniques for turning out restaurant-quality food without all the stress, including a braised osso buco that almost cooks itself and a risotto that requires only 20 minutes of your undivided attention.
Publisher
The Great Courses
Pub. Date
2014.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
If all the tastes of Spain could be captured in a single dish, it would be paella. Learn the subtleties of cooking this national dish, which can be made with a variety of meats and vegetables. Complete the meal with a marinated olive appetizer that pairs perfectly with sherry and a roasted salad called an escalivada.
Publisher
The Great Courses
Pub. Date
2020.
Physical Desc
1 online resource (streaming video file) (32 minutes): digital, .flv file, sound
Language
English
Description
Begin your journey with a primer on the history of beer and its place among peoples like the Sumerians, Egyptians, and the Medieval Benedictines. You'll learn about figures like Dukes William IV and Ludwig X of Bavaria and the Reinheitsgebot, and even hear the fascinating story behind the origin of British pub signs.
Publisher
The Great Courses
Pub. Date
2014.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Continue to Tunisia on the North African coast for another small-plate tradition, known as mezze. After Chef Briwa demonstrates three such starters, watch as he prepares brik, a savory harissa-spiced pastry; a Tunisian tagine; and a chakchouka featuring merguez sausage - a food, along with preserved lemon, that reflects the country's Muslim faith.
20) All about Ales
Publisher
The Great Courses
Pub. Date
2020.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
Description
Ale is one of beer's most significant and diverse classifications. Here, you'll investigate popular versions like pale ales, India pale ales (IPAs), and Scotch ales. But did you know that porters and stouts are also ales? Go in depth with this important beer category and then discover the unique characteristics of each sub-type.
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