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http://worldcat.org/entity/work/id/24110260

Chilies identification and preparation

Taped in the Culinary Institute's kitchens, this hands-on video shows and describes the wide variety and use of chili peppers, explains their heat rating scales, discusses their history, and demonstrates several methods of preparation.

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  • "Chilies, identification and preparation"@en

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  • "Taped in the Culinary Institute's kitchens, this hands-on video shows and describes the wide variety and use of chili peppers, explains their heat rating scales, discusses their history, and demonstrates several methods of preparation."@en
  • "Chef William Phillips from The Culinary Institute of America shares information about different types of fresh and dried chilies including their names, heat levels, drying, choosing, and benefits. He also covers basic chilies prepartations--toasting, grinding, pureeing and roasting."
  • "Instruction on types of chili peppers, their heat qualities and cooking attributes. Topics include: selection criteria (fresh & dried), grinding, pureeing, toasting and roasting techniques."@en

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  • "Chilies identification and preparation"
  • "Chilies identification and preparation"@en
  • "Chilies identification & preparation"@en

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