6 results for your search
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Food and Cooking Series, Cooking for Health with Marguerite Patten Part 2: Desserts
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 39 mins
Renowned author Marguerite Patten (Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook) switches to "Desserts" in this second part of a two-part, how-to cook program. As any good chef knows, almost everyone loves desserts, but Margaret too knows how importan...
Sample
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 39 mins
Description
Renowned author Marguerite Patten (Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook) switches to "Desserts" in this second part of a two-part, how-to cook program. As any good chef knows, almost everyone loves desserts, but Margaret too knows how important it is not to overdo the sweet stuff; so here she demonstrates how to cook a selection of delicious dessert dishes that are low in fat...
Renowned author Marguerite Patten (Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook) switches to "Desserts" in this second part of a two-part, how-to cook program. As any good chef knows, almost everyone loves desserts, but Margaret too knows how important it is not to overdo the sweet stuff; so here she demonstrates how to cook a selection of delicious dessert dishes that are low in fat and calories, including an Oaty Fruit Foule, Almond Brulee, Norfolk Pudding, Carrot Cake and Apricot Gateau.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Green Umbrella Films
Author / Creator
Marguerite Patten
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Dessert, Baking, Fruits, Eggs, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
Series
Food and Cooking Series
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Food and Cooking Series, Cooking for Health with Marguerite Patten Part I: Main Dishes
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 1 hour 20 mins
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, ho...
Sample
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 1 hour 20 mins
Description
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, how-to program she outlines the importance of various food groups, recommends what to eat to maintain a healthy lifestyle, and demonstrat...
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, how-to program she outlines the importance of various food groups, recommends what to eat to maintain a healthy lifestyle, and demonstrates how to cook a selection of delicious "main dishes." She follows a "Golden Rule" when cooking: "if you want to be healthy, choose good food, food that gives you the required balance of nutrients, as well as good taste." She shows viewers how to make a variety of great tasting, healthy meals including: Vegetables Au Gratin, Stir Fry Vegetables, Tuna Dip, Fruit and Vegetable Salad, Foil Wrapped Fish, Steamed Chicken, Mock Crab and Piperade.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Green Umbrella Films
Author / Creator
Marguerite Patten
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Appetizer, Dinner, Entree, Salad, Side Dish, Baking, Roasting, Microwaving, Fruits, Vegetables, Fish and seafood, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
Series
Food and Cooking Series
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Food and Cooking Series, Food Preparation 1: Measurement Techniques
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 8 mins
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. We begin by learning the proper measurement techniques for liquid and dry ingredients, which is important to guaranteeing the proper outcome of a recipe.
Sample
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 8 mins
Description
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. We begin by learning the proper measurement techniques for liquid and dry ingredients, which is important to guaranteeing the proper outcome of a recipe.
Field of Study
Cooking
Content Type
Documentary
Contributor
Iowa State University
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Weights and measures, Baking, Cooking, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
Series
Food and Cooking Series
×
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Food and Cooking Series, Food Preparation 2: Biscuit Method
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 8 mins
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This how-to offers the steps to take to prepare basic baking powder biscuits and what common preparation mistakes to avoid.
Sample
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 8 mins
Description
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This how-to offers the steps to take to prepare basic baking powder biscuits and what common preparation mistakes to avoid.
Field of Study
Cooking
Content Type
Documentary
Contributor
Iowa State University
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Side Dish, Baking, European Cuisine, United States Cuisine, Breads, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
Series
Food and Cooking Series
×
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Food and Cooking Series, Food Preparation 3: Muffin Method
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 6 mins
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This how-to utilizes the basic ingredients for a traditional muffin recipe, recommends recipe revisions according to altitude, and points out common preparation mistakes to avoid.
Sample
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 6 mins
Description
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This how-to utilizes the basic ingredients for a traditional muffin recipe, recommends recipe revisions according to altitude, and points out common preparation mistakes to avoid.
Field of Study
Cooking
Content Type
Documentary
Contributor
Iowa State University
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Dinner, Snack, Brunch, Baking, European Cuisine, United States Cuisine, Breads, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
Series
Food and Cooking Series
×
See details
Food and Cooking Series, Food Preparation 4: Pastry and Pie Crusts
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 14 mins
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This informative program demonstrates the difference between a pastry and pie crust, what the different preparation methods are for each, and what the common preparation mistakes are for both crusts.
Sample
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 14 mins
Description
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This informative program demonstrates the difference between a pastry and pie crust, what the different preparation methods are for each, and what the common preparation mistakes are for both crusts.
Field of Study
Cooking
Content Type
Documentary
Contributor
Iowa State University
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Dessert, Baking, Pies, Pastries, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
Series
Food and Cooking Series
×
