HOSP 220 Introduction to Baking and Cooking

Collection of streaming media on a variety of food technology topics, including professional chefs, wine, restaurants, nutrition, etc. from the library's streaming media service, Kanopy.

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.

Get a quick, easy, and comprehensive guide to the fundamentals of baking like a professional with The Everyday Gourmet: Baking Pastries and Desserts. These six lessons invite you to join Chef Stephen L. Durfee as he gives practical tips and insights on baking anything. Filmed on site at the CIA’s Greystone campus in Napa Valley, this series is suitable for novice and master baker alike.

Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. In Essential Secrets of Spices in Cooking, join Chef-Instructor Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world into your everyday meals.

Great-tasting meals begin with an understanding of the fundamentals of cooking. Now, in this 12-hour course taught by a professional chef-instructor from The Culinary Institute of America, you can learn the foundational culinary skills you need to turn out delicious and impressive meals. Gain an expert chef’s insight into tips, tricks, and secrets that will elevate any dish from good to great.

The drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Take an enthralling journey into the human relationship to food as you travel the world discovering fascinating food lore and culture of all regions and eras—as an eye-opening lesson in history as well as a unique window on what we eat today.

500 Years in 20 minutes! Explores the rich heritage and distinct qualities that typify the food Americans eat. The narrator, executive chef, and historian weave a story of food history from 1519 until today - in the South NE, Midwest, Pacific and SW of the USA. (Updated 2006)