http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Learn how to label and store leftovers the way chefs do, then discover how to transform your remaining cooked veggies into entirely new dishes. Create smashed potatoes with bravas sauce; tattooed fingerling potatoes; an egg frittata; and a red flannel hash combining potatoes, beets, parsnips, carrots, and onions.
Robert Sapolsky Ph.D., Professor at Stanford University, Featuring Professor at Rockefeller University
Originally produced by The Great Courses in 2016.
Food industry and trade--Technological innovations