Cooking Techniques Video Book - Jacques Pepin - Essential Pepin
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| Torrent Hash : | D748E600B40CC646A210A2AD6B01692A8B27D8CA |
| Torrent Added : | 1 Year+ in Other - Other |
| Torrent Size : | 3.09 GB |
Cooking Techniques Video Book - Jacques Pepin - Essential Pepin
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Torrent File Content (78 files)
Essential Pepin
1579129110Jacques Pepin New Complete Techniques - Jacques Pepin.epub -
1579129110Jacques Pepin New Complete Techniques - Jacques Pepin.epub -
187.32 MB
07 - Poultry and Meat
03 - Cutting, Boning, and Preparing a Chicken for Galantine.mkv -
03 - Cutting, Boning, and Preparing a Chicken for Galantine.mkv -
151.48 MB
02 - Cutting a Whole Chicken - For Stew, Boned Wings, Lollipops, Boned Legs.mkv -
140 MB
10 - Desserts
04 - Making and Working with Puff Pastry.mkv -
04 - Making and Working with Puff Pastry.mkv -
136.59 MB
06 - Fish and Shellfish
06 - Boning, Cutting, and Serving Salmon.mkv -
06 - Boning, Cutting, and Serving Salmon.mkv -
125.86 MB
10 - Desserts
01 - Making Crepes.mkv -
01 - Making Crepes.mkv -
121.32 MB
06 - Fish and Shellfish
04 - Killing a Live Lobster & Removing the Meat from a Cooked Lobster.mkv -
04 - Killing a Live Lobster & Removing the Meat from a Cooked Lobster.mkv -
118.5 MB
07 - Poultry and Meat
08 - Cleaning, Boning, and Dividing a Leg of Lamb.mkv -
08 - Cleaning, Boning, and Dividing a Leg of Lamb.mkv -
110.23 MB
05 - Cleaning and Cutting a Beef Filet.mkv -
79.88 MB
10 - Desserts
02 - Making, Rolling, and Forming Pie Dough.mkv -
02 - Making, Rolling, and Forming Pie Dough.mkv -
72.16 MB
02 - Basics
08 - Cutting Parchment Paper.mkv -
08 - Cutting Parchment Paper.mkv -
71.56 MB
10 - Desserts
05 - Making and Piping Meringue.mkv -
05 - Making and Piping Meringue.mkv -
71.19 MB
09 - Breads
01 - Forming and Marking Breads - Baguette, Gros Pain, and Epi.mkv -
01 - Forming and Marking Breads - Baguette, Gros Pain, and Epi.mkv -
70.21 MB
06 - Fish and Shellfish
08 - Cleaning Sole & Boning a Cooked Sole.mkv -
08 - Cleaning Sole & Boning a Cooked Sole.mkv -
68.97 MB
05 - Eggs
02 - Making Mayonnaise.mkv -
02 - Making Mayonnaise.mkv -
67.65 MB
03 - Vegetables
09 - Prepping and Cooking Artichokes.mkv -
09 - Prepping and Cooking Artichokes.mkv -
66.81 MB
10 - Desserts
03 - Making, Rolling, and Forming Sweet Dough.mkv -
03 - Making, Rolling, and Forming Sweet Dough.mkv -
64.33 MB
04 - Fruit
03 - Peeling and Julienning Orange Skin & Segmenting an Orange.mkv -
03 - Peeling and Julienning Orange Skin & Segmenting an Orange.mkv -
62.11 MB
10 - Desserts
09 - Working with Sugar - Making Caramel Cages and Making Angel Hair.mkv -
09 - Working with Sugar - Making Caramel Cages and Making Angel Hair.mkv -
61.49 MB
07 - Poultry and Meat
07 - Preparing Sausage and Cooking in a Circulator.mkv -
07 - Preparing Sausage and Cooking in a Circulator.mkv -
61.02 MB
08 - Stock and Consomme
02 - Clarifying Stock - Consomme.mkv -
02 - Clarifying Stock - Consomme.mkv -
60.28 MB
03 - Vegetables
11 - Peeling Tomatoes & Making Tomato Roses and Balls.mkv -
11 - Peeling Tomatoes & Making Tomato Roses and Balls.mkv -
55.78 MB
07 - Poultry and Meat
10 - Cleaning and Cutting a Rabbit.mkv -
10 - Cleaning and Cutting a Rabbit.mkv -
55.35 MB
02 - Basics
03 - Positioning and Using a Knife.mkv -
03 - Positioning and Using a Knife.mkv -
54.26 MB
07 - Poultry and Meat
06 - Cutting and Grilling (Quadrillage) New York Strip Steak.mkv -
06 - Cutting and Grilling (Quadrillage) New York Strip Steak.mkv -
53.65 MB
02 - Basics
06 - Opening Wine and Champagne.mkv -
06 - Opening Wine and Champagne.mkv -
51.79 MB
05 - Eggs
03 - Cooked Eggs - Hard-cooked, Mollet, and in a Circulator.mkv -
03 - Cooked Eggs - Hard-cooked, Mollet, and in a Circulator.mkv -
50.12 MB
07 - Poultry and Meat
01 - Trussing a Chicken.mkv -
01 - Trussing a Chicken.mkv -
47.44 MB
06 - Fish and Shellfish
07 - Boning Monkfish and a Black Bass.mkv -
07 - Boning Monkfish and a Black Bass.mkv -
46.03 MB
07 - Poultry and Meat
04 - Carving a Roasted Chicken.mkv -
04 - Carving a Roasted Chicken.mkv -
40.88 MB
06 - Fish and Shellfish
01 - Shucking Oysters and Clams.mkv -
01 - Shucking Oysters and Clams.mkv -
37.66 MB
05 - Eggs
06 - A Classic Omelet.mkv -
06 - A Classic Omelet.mkv -
36.03 MB
07 - Poultry and Meat
09 - Skinning and Skewering Lamb Kidneys.mkv -
09 - Skinning and Skewering Lamb Kidneys.mkv -
35.81 MB
04 - Fruit
04 - Cutting Lemons.mkv -
04 - Cutting Lemons.mkv -
35.17 MB
03 - Vegetables
03 - Cutting, Washing, and Julienning a Leek.mkv -
03 - Cutting, Washing, and Julienning a Leek.mkv -
34.88 MB
12 - Cutting Potatoes.mkv -
32.96 MB
04 - Fruit
01 - Peeling, Coring, and Slicing Apples.mkv -
01 - Peeling, Coring, and Slicing Apples.mkv -
32.44 MB
06 - Fish and Shellfish
02 - Cleaning Calamari.mkv -
02 - Cleaning Calamari.mkv -
30.17 MB
02 - Basics
07 - Making Butter Roses.mkv -
07 - Making Butter Roses.mkv -
28.68 MB
03 - Vegetables
10 - Peeling Peppers.mkv -
10 - Peeling Peppers.mkv -
27.73 MB
05 - Eggs
05 - Deep-frying an Egg.mkv -
05 - Deep-frying an Egg.mkv -
27.13 MB
04 - Cooking and Unmolding an Egg Cocotte.mkv -
26.58 MB
09 - Breads
02 - Making Melba Toast.mkv -
02 - Making Melba Toast.mkv -
24.61 MB
08 - Stock and Consomme
01 - Skimming Chicken Stock.mkv -
01 - Skimming Chicken Stock.mkv -
24.58 MB
05 - Eggs
01 - Separating Eggs.mkv -
01 - Separating Eggs.mkv -
23.23 MB
10 - Desserts
08 - Chocolate Balloons.mkv -
08 - Chocolate Balloons.mkv -
22.73 MB
03 - Vegetables
01 - Peeling, Crushing, and Chopping Garlic.mkv -
01 - Peeling, Crushing, and Chopping Garlic.mkv -
22.58 MB
02 - Basics
02 - Sharpening a Knife.mkv -
02 - Sharpening a Knife.mkv -
20.38 MB
06 - Fish and Shellfish
05 - Scaling Fish.mkv -
05 - Scaling Fish.mkv -
20.28 MB
10 - Desserts
06 - Cutting a Genoise.mkv -
06 - Cutting a Genoise.mkv -
18.84 MB
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