Great courses (DVD). Better living.

"24 lessons/30 minutes per lesson."

"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

"Course no. 9338."

Title from disc container

"The Culinary Institute of America."

The accompanying book lists the ingredients needed for each of the course's recipes and provides general tips on cooking the dishes. The portion yields and ingredient lists may vary from those used in the videos because of the videos' demonstrational nature--page iii

Lecturer, Sean Kahlenberg

DVD; NTSC; widescreen presentation

In English; closed-captioned for the hearing impaired

Disc 1.

Risotto and what to do with the leftovers -- Choosing the best method to cook vegetables -- An elegant corn soup with lobster -- Sautéed scallops with roasted cauliflower -- How to poach an octopus -- How to break down and roast a chicken --

Disc 2.

Braising short ribs and making polenta -- Pork Milanese and the art of breading -- Grilled salmon : breaking down a round fish -- One-dish cookery : coq au vin -- Monkfish : from bycatch to haute cuisine -- How to make rack of lamb persillade --

Disc 3.

Making your own pasta : potato gnocchi -- Making your own pasta : butternut agnolotti -- Cooking the perfect Thanksgiving turkey -- Seafood delight : how to make cioppino -- Finding your roots : maple-roasted celeriac -- How to make great paella --

Disc 4.

Smoking pork with Mexican street corn -- Dover sole : breaking down a flat fish -- You too can make ratatouille -- Making roast beef and potato gratin -- Patience, pickles, and crispy fried chicken -- My big steak : executing a three-course meal