Product Details

• Format: Color, NTSC, Full Screen
• Language: English
• Rated: NR (Not Rated)
• Number of tapes: 1
• Studio: International Video Network
• VHS Release Date: October 2, 1991
• Run Time: 30 minutes
• ASIN: 6302237416
• Amazon Best Sellers Rank: #384,001 in Movies & TV (See Top 100 in Movies & TV)

Editorial Reviews

POACHING AND STEAMING techniques put a bit of culinary magic at your fingertips. Learn the basics and you can easily improvise, cooking a variety of foods in the quick, light style. Chef Brian Mattingly illustrates with three very contempory entrees. Try Poached Beef Tenderloin, with a tarragon-flavored Sabayon Sauce. Make a quick mousse for Chicken Imperial Ballotine - rolled and poached in a sealed package. Or use an Asian-style bamboo steamer to create Chinese Steamed Fish with fragrant lemon grass, ginger and garlic. Go behind the scenes of the renowned California Culinary Academy in San Francisco for a taste of professional cooking school and come out thinking like chef! This unique 13-part series gives both novice and experienced cooks an understanding of the "how and why" of classical cooking techniques. Knowledgeable chef instructors, close-up views and printed recipe cards make it easy to bring these techniques to life in your own kitchen.