MasterClass - Thomas Keller Teaches Cooking Techniques II

MasterClass Thomas Keller Teaches Cooking Techniques

种子大小：3.69 GB

收录时间：2019-03-08

链接操作：点赞1 dmca/举报

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文件列表：45File

05.Fried Chicken.mp4381.53 MB
21.Brown Chicken Quick Sauce and Sauce Chasseur.mp4376.14 MB
12.Braising Pork Shoulder à la Matignon.mp4345.9 MB
16.Roasted Veal Stock.mp4328.38 MB
13.Braising Red Wine Braised Short Ribs.mp4305.57 MB
07.Pan Roasting Duck Breast.mp4244.54 MB
19.Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette.mp4211.56 MB
09.Oven Roasting Chicken.mp4194.35 MB
03.Sauté Chicken Paillard.mp4172.3 MB
08.Pan Roasting Côte de Bœuf.mp4141.55 MB
10.Oven Roasting Blowtorch Prime Rib Roast.mp4137.7 MB
20.Chicken Velouté and Sauces Suprême, Allemande, and Albufera.mp4130.56 MB
14.Grilling.mp4124.73 MB
17.Light Chicken Stock.mp4117.24 MB
15.Stocks, Broths, and Jus An Overview.mp4107.91 MB
04.Sauté Wiener Schnitzel.mp4104.09 MB
11.Technique Braising and Braising à la Matignon.mp481.68 MB
06.Technique Oven Roasting Overview.mp477.47 MB
02.Getting Started Meat Cuts and Quality.mp467.37 MB
18.Sauces An Overview.mp448.56 MB
01.Introduction.mp427.93 MB
00.Class Cookbook.pdf21.58 MB
22.Closing.mp46.61 MB
09.Oven Roasting Chicken.pdf3.68 MB
05.Fried Chicken.pdf2.19 MB
02.Getting Started Meat Cuts and Quality.pdf2.12 MB
11.Technique Braising and Braising à la Matignon.pdf1.73 MB
03.Sauté Chicken Paillard.pdf1.43 MB
06.Technique Oven Roasting Overview.pdf1.41 MB
19.Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette.pdf1.32 MB
04.Sauté Wiener Schnitzel.pdf1.31 MB
07.Pan Roasting Duck Breast.pdf1.18 MB
14.Grilling.pdf1.03 MB
20.Chicken Velouté and Sauces Suprême, Allemande, and Albufera.pdf661.38 KB
10.Oven Roasting Blowtorch Prime Rib Roast.pdf613.7 KB
16.Roasted Veal Stock.pdf584.56 KB
21.Brown Chicken Quick Sauce and Sauce Chasseur.pdf583.64 KB
12.Braising Pork Shoulder à la Matignon.pdf583.58 KB
17.Light Chicken Stock.pdf512.43 KB
13.Braising Red Wine Braised Short Ribs.pdf471.27 KB
08.Pan Roasting Côte de Bœuf.pdf416.35 KB
15.Stocks, Broths, and Jus An Overview.pdf391.33 KB
01.Introduction.pdf291.43 KB
18.Sauces An Overview.pdf239.17 KB
22.Closing.pdf25.3 KB