Vegetable: cooking techniques/
Material type:
Visual materialPublisher: Bendigo, Vic.: VEA, ©2013Description: 1 videodisc (approximately 16 min.): sound, color ; 4 3/4 in.Subject(s): Cooking (Vegetables)
DDC classification: AV 641.65 Summary: Chef Andrew Sankey from Box Hill Institute of TAFE demonstrates cooking techniques, such as braise, roast, steam, grill and stir fry, for a variety of vegetables, and how to use knives and cooking equipment.
| Current location | Call number | Status | Date due | Item holds |
|---|---|---|---|---|
| University of Santo Tomas-Legazpi High School Library | AV 641.65 V422 2013 (Browse shelf) | Not for loan |
Total holds: 0
Chef Andrew Sankey from Box Hill Institute of TAFE demonstrates cooking techniques, such as braise, roast, steam, grill and stir fry, for a variety of vegetables, and how to use knives and cooking equipment.
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