Good Eats with Alton Brown : Ocean Edibles
(DVD)
Published
[New York, NY] : Television Food Network ; distributed by Wea, c2000-c2002.
Physical Desc
1 videodisc (100 min.) : sd., col. ; 4 3/4 in.
Status
Alamosa Public Library - DVD
DVD 641.5 GOO
1 available
DVD 641.5 GOO
1 available
Description
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Copies
| Location | Call Number | Note | Status |
|---|---|---|---|
| Alamosa Public Library - DVD | DVD 641.5 GOO | 1 DVD | On Shelf |
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More Details
Published
[New York, NY] : Television Food Network ; distributed by Wea, c2000-c2002.
Format
DVD
Language
English
Notes
General Note
Title from disc surface. Cataloged from disc surface and packaging.
General Note
Originally packaged as part of a 3-disc set titled: Sand, sea and Italy.
General Note
Originally shown on the Food Network television program Good eats in 2000 and 2002.
General Note
Bonus footage: Ask Alton.
General Note
"Cat# 11211 Disc 1"--Disc surface.
Participants/Performers
Host, Alton Brown.
Description
In these three episodes, Alton Brown shows you how to make mojo moulies; Radosky for the new millennium, clams on the half shell with fresh mayonnaise, clam chowder; court bouillon, the Frenchman's bass, catfish au lait, and poached egg tips.
System Details
DVD.
Terms Governing Use and Reproduction
For private use only.
Language
Closed captioned.
Citations
APA Citation, 7th Edition (style guide)
Brown, A. (20002002). Good Eats with Alton Brown: Ocean Edibles . Television Food Network ; distributed by Wea.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Brown, Alton, 1962-. 20002002. Good Eats With Alton Brown: Ocean Edibles. Television Food Network ; distributed by Wea.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Brown, Alton, 1962-. Good Eats With Alton Brown: Ocean Edibles Television Food Network ; distributed by Wea, 20002002.
MLA Citation, 9th Edition (style guide)Brown, Alton. Good Eats With Alton Brown: Ocean Edibles Television Food Network ; distributed by Wea, 20002002.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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