TY  - BOOK
AU  - 
AU  - 
ED  - Culinary Institute of America.
ED  - 
ED  - Culinary Institute of America.
ED  - 
SN  - 1583152997
SN  - 2
PY  - 0000///46
CY  - 
PB  - 
KW  - 
KW  - 2
KW  - 0
KW  - 6
KW  - 20
KW  - Deep frying.;Stir frying.;Skillet cooking
N1  - Vol.2: Sauteing, Pan-frying, Deep-frying, Stir-frying.;Vol.1: Grilling, Broiling, Roasting, Baking; 5
N2  - The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods
ER  -