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| [TGx]Downloaded from torrentgalaxy.to .txt |
715б |
| 01. Cooking - Ingredients, Technique, and Flavor.mp4 |
426.17Мб |
| 02. Your Most Essential Tool - Knives.mp4 |
576.28Мб |
| 03. More Essential Tools - From Pots to Shears.mp4 |
532.78Мб |
| 04. Sauté - Dry-Heat Cooking with Fat.mp4 |
621.46Мб |
| 05. Roasting - Dry-Heat Cooking without Fat.mp4 |
503.85Мб |
| 06. Frying - Dry-Heat Cooking with Fat.mp4 |
524.80Мб |
| 07. From Poach to Steam - Moist-Heat Cooking.mp4 |
543.09Мб |
| 08. Braising and Stewing - Combination Cooking.mp4 |
575.26Мб |
| 09. Grilling and Broiling - Dry-Heat Cooking without Fat.mp4 |
652.23Мб |
| 10. Stocks and Broths - The Foundation.mp4 |
534.06Мб |
| 11. The Stir-Fry Dance - Dry-Heat Cooking with Fat.mp4 |
535.49Мб |
| 12. Herbs and Spices - Flavor on Demand.mp4 |
568.03Мб |
| 13. Sauces - From Beurre Blanc to Bchamel.mp4 |
565.58Мб |
| 14. Grains and Legumes - Cooking for Great Flavor.mp4 |
639.84Мб |
| 15. Salads from the Cold Kitchen.mp4 |
592.41Мб |
| 16. Eggs - From the Classic to the Contemporary.mp4 |
581.78Мб |
| 17. Soups from around the World.mp4 |
488.54Мб |
| 18. From Fettuccine to Orecchiette - Fresh and Dry Pastas.mp4 |
634.76Мб |
| 19. Meat - From Spatchcocked Chicken to Brined Pork Chops.mp4 |
605.25Мб |
| 20. Seafood - From Market to Plate.mp4 |
620.55Мб |
| 21. Vegetables in Glorious Variety.mp4 |
542.58Мб |
| 22. A Few Great Desserts for Grown-Ups.mp4 |
419.63Мб |
| 23. Thirst - The New Frontier of Flavor.mp4 |
530.75Мб |
| 24. Crafting a Meal, Engaging the Senses.mp4 |
623.15Мб |
| Guidebook.pdf |
7.16Мб |