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

Create Tool:ruTorrent (PHP Class - Adrien Gibrat)

Create Time:2013-02-24 21:46:05

File Size:14.77 GB

File Count:24

File Hash:0763a55356de8485926c4898a4091063ac43e8b9

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	662.20 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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