Dry heat cooking methods  [videorecording] / 
Food & Beverage Institute ; The Culinary Institute of America. 
 - [Hyde Park, N.Y.] :  The Culinary Institute of America,  c2007. 
 - 2 videodiscs ( 151 min.) :  sd., col. ;  4 3/4 in. 
 - Prochef training materials .
 - ProChef training materials .
<br/><br/>vol. 1. Grilling -- Broiling -- Roasting -- Baking (78 min.) -- vol.  2. Sauteing -- Pan-frying -- Deep-frying -- Stir-frying (73 min.) 
<br/><br/><br/>DVD format 
<br/><br/><label>ISBN: </label>1583152989 (DVD : v. 1) 1583152997 (DVD : v. 2) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Broiling.<br/>Roasting (Cooking)<br/>Baking.<br/>Frying.<br/>Barbecuing
<br/><br/><label>Dewey Class. No.: </label>641.76  / DRY