Signatura topográfica preferida
DVD 641.392 FIS
Fecha de publicación
2024 2023 2022 2021 2020
Resumen
Shows how to fillet, prepare for baking, cut into cutlets, scale, gill and gut 22 different species of fish. Demonstrates the utensils required for the job and explains why particular knives, etc. are preferred.
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0.1040
por
Blumenthal, Heston.
Signatura topográfica preferida
DVD 641.692 HES
Fecha de publicación
2011
Resumen
"In a bid to completely change the way we think about fishy fare, Heston dives in at the deep end to create the ultimate sustainable seafood spectacular. With fish stocks dangerously diminishing, the creative chef is on a mission to open our eyes to alternative ocean delicacies"--SBS TV website.
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Relevancia:
0.0884
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por
Ford, Peter.
Signatura topográfica preferida
DVD 641.66 SAU
Fecha de publicación
2012
Resumen
"Renowned Chef Peter Ford honed his skills in Melbourne's top restaurants and travelled the world absorbing the culinary delights of different cultures. Using his wealth of experience, Peter established Peter Ford Catering in regional Victoria in 2000. With an infectious enthusiasm and passion for fine regional food Peter unravels s the mystery of sausages making. He shows how you can make great tasting sausages in the convenience of your own kitchen. This DVD takes you through the process of making delicious fresh sausages from equipment, meat, cutting up, grinding, spicing, pressing and tying up. Sausage making is an effective way to utilise all cuts of meats and is a great way of controlling what you eat. Discover the pleasure and satisfaction in making your own healthy and tasty sausages"--Container.
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Relevancia:
0.0818
Signatura topográfica preferida
DVD 642.6 SOM
Fecha de publicación
2013
Resumen
"Somm takes the viewer on a humorous, emotional and illuminating look into the mysterious world of the Court of Master Sommeliers and their massivley intimidating Master Sommelier Exam. The Court of Master Sommeliers is one of the world's most exclusive organizations. Since its inception, fewer than 200 candidates have reached the exalted Master level. The exam covers literally every nuance of the world of wine. Those who have passed have put their sanity at risk to pull it off. Shrouded in secrecy, access to the Court has always been strictly regulated, and camers have never been allowed anywhere near the exam, until now. How much do you think you know about wine?" -- Container
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Relevancia:
0.0765
por
Ford, Peter.
Signatura topográfica preferida
DVD 664.902 WHO
Fecha de publicación
2013
Resumen
"Using a whole local hog, Chef Peter Ford instructs you in the craft of nose-to-tail butchery. Within this hands on instructional program, Peter demonstrates the process of slaughtering, skinning, eviscerating, preparing and butchering your hog for consumption. You will learn how to break down the hog into a wide variety of fresh meat cuts and prepare for bacon, sausages, leg ham, roasts, terrines, prosciutto and pancetta. Peter adds value to the butchering process by sharing with you his culinary skills. By participating in the butchering process you will be rewarded with fresh meat that you will value highly. As part of the Melbourne Food and Wine Festival, Peter continues to sell out a two day classes demonstrating hog butchery. With an infectious enthusiasm and passion for the sustainable use of food , The Whole Hog with Peter Ford is a must for all amateur butchers including farmers, hunters or those with a passion for food"--Container.
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Relevancia:
0.0663
por
William Angliss Institute
Signatura topográfica preferida
DVD 647 DEA
Fecha de publicación
2005
Resumen
Demonstrates some basic skills required when dealing with customers and clients, demonstrating both appropriate and inappropriate behaviour.
Formato:
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Relevancia:
0.0653
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