TTC - The Everyday Gourmet - Rediscovering the Lost Art of Cooking

avi   Hot：136   Size：14.77 GB   Created：2013-02-25 01:20:30   Update：2021-10-30 23:38:24  

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File List

  • Lesson 1. Cooking—Ingredients, Technique, and Flavor.avi 448.83 MB
    Lesson 10. Stocks and Broths—The Foundation.avi 596.19 MB
    Lesson 11. The Stir-Fry Dance—Dry-Heat Cooking with Fat.avi 610.58 MB
    Lesson 12. Herbs and Spices—Flavor on Demand.avi 634.22 MB
    Lesson 13. Sauces—From Beurre Blanc to Béchamel.avi 630.78 MB
    Lesson 14. Grains and Legumes—Cooking for Great Flavor.avi 713.82 MB
    Lesson 15. Salads from the Cold Kitchen.avi 662.2 MB
    Lesson 16. Eggs—From the Classic to the Contemporary.avi 650.62 MB
    Lesson 17. Soups from around the World.avi 544.98 MB
    Lesson 18. From Fettuccine to Orecchiette—Fresh and Dry Pastas.avi 706.55 MB
    Lesson 19. Meat—From Spatchcocked Chicken to Brined Pork Chops.avi 691.68 MB
    Lesson 2. Your Most Essential Tool—Knives.avi 660.25 MB
    Lesson 20. Seafood—From Market to Plate.avi 711.61 MB
    Lesson 21. Vegetables in Glorious Variety.avi 620.42 MB
    Lesson 22. A Few Great Desserts for Grown-Ups.avi 478.69 MB
    Lesson 23. Thirst—The New Frontier of Flavor.avi 609.15 MB
    Lesson 24. Crafting a Meal, Engaging the Senses.avi 676.26 MB
    Lesson 3. More Essential Tools—From Pots to Shears.avi 611.07 MB
    Lesson 4. Sauté—Dry-Heat Cooking with Fat.avi 713.45 MB
    Lesson 5. Roasting—Dry-Heat Cooking without Fat.avi 576.23 MB
    Lesson 6. Frying—Dry-Heat Cooking with Fat.avi 596.52 MB
    Lesson 7. From Poach to Steam—Moist-Heat Cooking.avi 605.91 MB
    Lesson 8. Braising and Stewing—Combination Cooking.avi 644.56 MB
    Lesson 9. Grilling and Broiling—Dry-Heat Cooking without Fat.avi 727.72 MB

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