Top Chef University

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Added on April 18, 2016 by Stalker1969in Books
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Top Chef University (Size: 18.22 GB)
 01.pdf44.6 KB
 02-Kitchen Set-Up.flv29.77 MB
 02.pdf32.51 KB
 03-Kitchen Set-Up 2.flv30.47 MB
 04-Introduction to knives.flv36.86 MB
 05-Cookware.flv27.24 MB
 06-Tools and utensils.flv33.72 MB
 07-Kitchen Equipment.flv22.69 MB
 01-Organization.flv30.68 MB
 01-Introduction to knife skills.flv26.1 MB
 02-Working with onion and garlic.flv48.37 MB
 02.pdf35.55 KB
 03-Mire poix- Carrots, Onion and Celery.flv41.05 MB
 04-Specialty Vegetables I.flv37.47 MB
 05-Specialty Vegetables II.flv39.23 MB
 05.pdf34.81 KB
 06-Specialty Vegetables III.flv38.4 MB
 06.pdf57.42 KB
 07-Lettuce Principles 101.flv44.87 MB
 06- The 5 Mother Sauces.flv198.13 MB
 01-Introduction to Vinaigrettes.flv96.7 MB
 01.pdf40.49 KB
 02-Homemade Mayonnaise and Dressing.flv101.41 MB
 02.pdf43.82 KB
 03-Raw Sauce- Chimichurri with Seared Strip Steak.flv69.63 MB
 03.pdf39.7 KB
 04- Introduction to Marinades - Asian Beef Marinade.flv121.52 MB
 04.pdf41.13 KB
 05- Pan Sauces 101- Three Cooked, Pan-Sauces.flv131.5 MB
 01.pdf37.54 KB
 02.pdf49.27 KB
 1- How to make a basic stock.flv87.11 MB
 2- Different Types of Stocks.flv80.44 MB
 3- Beyond Stocks.flv24.34 MB
 01.pdf38.49 KB
 02.pdf37.63 KB
 03.pdf34.54 KB
 04.pdf35.63 KB
 1-Clear Soup_ Chicken Noodle.flv68.69 MB
 2. Cream-Based soup_ Potato-Leek.flv106.05 MB
 3. Pureed Soup_ Roasted Tomato.flv82.99 MB
 4. Chilled Soup_ Spicy Gazpacho.flv57.33 MB
 01-Raw-Crudite Platter, Hummus, Bagna Cauda.flv67.57 MB
 01.pdf39.19 KB
 02-Composed Salad- Salad Nicoise.flv146.2 MB
 02.pdf41.87 KB
 03- Chopped Salad- Classic Cobb.flv77.77 MB
 03.pdf38.08 KB
 04-Tossed Salad- Caesars salad.flv92.57 MB
 04.pdf38.92 KB
 05-Salads- Classic French- Frisee Aux Lardon.flv78.94 MB
 05.pdf39.48 KB
 01- Principles of Sauteing.flv50.39 MB
 02- Sauteing Veggies.flv101.48 MB
 03- Sauteing Meat- Bone-in vs Boneless.flv66.17 MB
 03.pdf42.33 KB
 01-Principles of Boiling - Shrimp Boil.flv41.9 MB
 01.pdf37.89 KB
 02-Boiling and Steaming Greens.flv48.56 MB
 02.pdf32.4 KB
 03-Boiling and Steaming Root Vegetables- Potatoes.flv60.75 MB
 03.pdf38.11 KB
 04-Blanching, Concasse and Ice Baths.flv52.57 MB
 05-Principles of Steaming - Baby Bok Choy.flv58.27 MB
 05.pdf46.21 KB
 06- Steamed Mussels with White Wine and Shallots.flv45.8 MB
 01-Principles of grilling_ Grilled Ribeyes.flv54.89 MB
 01.pdf33.75 KB
 02-Grilled Baby Back Ribs.flv65.01 MB
 02.pdf41.24 KB
 03-Grilled Summer Vegetables_ Vegetable Skewers.flv83.17 MB
 03.pdf35.5 KB
 04-Bone-in Grilling_ Teriyaki Chicken Pieces.flv115.62 MB
 04.pdf38.29 KB
 05- Grilling Seafood_ Shrimp, Scallops, Clams, Whole Fish.flv154.3 MB
 05.pdf35.3 KB
 01-Principles of Roasting - Perfect Roast Chicken.flv137.08 MB
 01.pdf42.7 KB
 02- Larger Cuts - Standing Rib Roast.flv90.03 MB
 02.pdf39.86 KB
 03-Smaller Cuts - Pan-Roasted Rack of Lamb.flv69.86 MB
 03.pdf37.56 KB
 04- Whole Roasted Fish with Fennel, Olives and Thyme.flv112.94 MB
 04.pdf43.73 KB
 05-Roasted Vegetables - Parmesan Broccoli, Carrots, Parsnips with Goat Cheese and Honey.flv87.14 MB
 05.pdf40.4 KB
 01-Principles of Braising - Red Wine Braised Short Ribs.flv134.13 MB
 01.pdf40.46 KB
 02-Vegetables - Slow Braised Collard Greens.flv80.7 MB
 02.pdf36.47 KB
 03-Principles of Stewing - Morocann Lambd Stew.flv146.75 MB
 03.pdf46.68 KB
 01- Principles of Frying - Crispy Fried Chicken Wings.flv85.13 MB
 01.pdf38.69 KB
 02-Pan Frying-Breaded Pork Cutlets.flv70.75 MB
 02.pdf39.92 KB
 03- The perfect French Fries.flv55.34 MB
 03.pdf39.04 KB
 01-Principles of Confit- Duck Confit.flv47.07 MB
 01.pdf37.1 KB
 01 - Potatoes I - Rosemay Fingerling Potatoes, Smashed Potatoes with Spicy Red Pepper Aioli.flv131.04 MB
 01.pdf49.7 KB
 02- Potatotoes II - Creamy Potato-Bacon Gratin.flv88.4 MB
 02.pdf43.95 KB
 03- Roots I - Roasted Squash Ravioli with Brown Butter Sage.flv114.41 MB
 03.pdf51.48 KB
 04-Roots II - Sweet Potato and Apple Soup.flv93.48 MB
 04.pdf42.41 KB
 05- Roots III - Roasted Beet Salad, Glazed Rutabaga with Honey and Thyme.flv135.31 MB
 05.pdf50.03 KB
 01-Introduction to Eggs - Hard and Soft boiled eggs.flv37.6 MB
 02- Poached Eggs- Eggs Benedict.flv54.96 MB
 02.pdf45.85 KB
 03-Scrambled Eggs, French Herb Omelette.flv65.41 MB
 03.pdf41.77 KB
 04-Spring Vegetable Frittata.flv86.2 MB
 04.pdf43.25 KB
 05-Coddled Eggs with Bacon, Baked Eggs with Spinach and Goat Cheese.flv74.86 MB
 05.pdf50.98 KB
 06- Savory Cheese Souffle.flv74.75 MB
 06.pdf37.7 KB
 01- Cheese 101- Building A Cheese Platter.flv49.7 MB
 02-Chipotle Mac-n-Cheese.flv86.43 MB
 02.pdf41.5 KB
 03-Traditional New England Clam Chowder.flv63.5 MB
 03.pdf39.92 KB
 04-Creamy Chicken Curry with Raita.flv87.31 MB
 04.pdf44.68 KB
 01-Breaking Down a Whole Chicken.flv45.86 MB
 02-Bone-in Breast - Chicken Marsala with Mushrooms.flv75.98 MB
 02.pdf43.19 KB
 03- Boneless Breast - Chicken Paillard with Arugula and Lemony Vinaigrette.flv126.24 MB
 03.pdf44.34 KB
 04- Wings - Sweet and Spicy Chicken Wings with Slaw.flv51.04 MB
 04.pdf41.2 KB
 05- Legs and Thigs - Coq Au Vin.flv84.93 MB
 05.pdf39.16 KB
 06- Southern fried chicken.flv51.61 MB
 01- Intruduction to Pork - The cuts.flv60.53 MB
 02 Chops - Rosemary Roasted Pork Cops with Red Wine and Grapes.flv108.26 MB
 02.pdf42.45 KB
 03-Tenderloin - Grilled Pork Tenderloin with Apple and Cherry Chutney.flv114.04 MB
 03.pdf39.92 KB
 04-Ribs - Chinese Sticky Spare Ribs.flv48.24 MB
 04.pdf38.04 KB
 05 - Shoulder - Ketchup and Cider Braised Shoulder.flv71.11 MB
 05.pdf42.66 KB
 06-Belly - Slow Roasted Pork Belly with Collard Greens.flv88.88 MB
 01-Introduction to Beef - The cuts.flv32.08 MB
 01-Pan Seared Strip Steaks with Green Peppercorn Sauce.flv167.87 MB
 01.pdf48.39 KB
 02 - Braised Beef Brisket.flv135.63 MB
 02.pdf46.72 KB
 03-Stew - Beef Bourgignon.flv138.51 MB
 03.pdf46.44 KB
 04-Grilled Skirt Steak Fajitas.flv133.94 MB
 04.pdf43.79 KB
 05-Bacon Cheddar Cheese Burgers with Avocado.flv137.08 MB
 05.pdf42.64 KB
 01-Pan Roasted Rosemary Rack of Lamb.flv106.15 MB
 01.pdf41.22 KB
 02-Braised Lamb Shanks with Orzo Salad.flv137.1 MB
 02.pdf54.58 KB
 03-Butterflied and Stuffed leg of lamb.flv147.5 MB
 03.pdf43.39 KB
 04-Ground Lamb - shepherds pie.flv123.98 MB
 04.pdf42.84 KB
 01-Sweetbreads - Sauteed Sweetbreads with Capers and Lemon.flv87.01 MB
 01.pdf42.57 KB
 02 - Tongue - Grilled Beef Tongue with Fennel, Orange and Peas.flv77.43 MB
 02.pdf46.77 KB
 03-Liver - Calfs Liver with Bacon and Onions.flv57.67 MB
 03.pdf43.62 KB
 04-Foie Gras - Seared Foie Gras on French Toast with Pickled Raisings.flv108.53 MB
 04.pdf48.77 KB
 01-Fresh Fish 101.flv44.61 MB
 02- Filletings and Skinning FIsh.flv70.53 MB
 03- Salmon Fillets vs Steak, How To Get Crispy Skin.flv95.21 MB
 03.pdf48.7 KB
 04-Steaming - Halibut En Papillote with Lemongrass, Ginger and Lime.flv76.36 MB
 04.pdf46.44 KB
 05- Grilling - Grilled Branzino with Spring Ratatouille.flv105.13 MB
 05.pdf49.19 KB
 06-Baking - Salt-Crusted Sea Bass Stuffed with Lemon and Basil.flv74.46 MB
 06.pdf44.09 KB
 01 Scallops - Seared Scallops with Caramelized Apple.flv106.07 MB
 01.pdf41.02 KB
 02- Oysters - Baked Oysters with Bacon Aioli.flv110.19 MB
 02.pdf44.01 KB
 03-Mussels - Mussels Escabeche.flv110.52 MB
 03.pdf42.54 KB
 04 - Clams - Asian Clams with Black Bean Sauce.flv70.11 MB
 04.pdf37.8 KB
 05-Shrimp 101- Garlic Shrimp Scampi.flv90.64 MB
 06-Crab - Dungeness Crab Cakes with Sambal Aioli.flv124 MB
 01-Introduction to Pasta - Fresh vs Dry. Shapes.flv27.33 MB
 02-Fresh Pasta Dough - 123 Recipe.flv57.3 MB
 02.pdf38.93 KB
 03-Tomato Sauce - Spaghetti with Fresh Basil and Parmesan.flv60.22 MB
 03.pdf44.66 KB
 04-Meat Sauce - Tagliatelle Bolognese.flv95.74 MB
 04.pdf55.5 KB
 05-Fettucine Carbonara.flv52.42 MB
 05.pdf42.44 KB
 06-Cream Sauce - Penne with Sweet Peas and Prosciutto.flv48.86 MB
 01 - Introduction to Grains.flv30.79 MB
 02-Perfect Steamed White Rice.flv30.44 MB
 02.pdf34.2 KB
 03-Risotto 101- Wild Mushroom Risotto.flv72.5 MB
 03.pdf44.22 KB
 04-Pilaf - Brown Rice Pilaf with Dried Cranberries and Toasted Almonds.flv43.83 MB
 04.pdf40.74 KB
 05-Creamy Grits with Shrimp and Sausage.flv59.14 MB
 05.pdf44.48 KB
 06-Barley - Comforting Beef and Barley Soup.flv62.31 MB
 01-Introduction to Bread Baking - Pain De Mie.flv60.19 MB
 01.pdf44.88 KB
 02 - Rosemary Garlic Focaccia.flv65.47 MB
 02.pdf43.02 KB
 03-Parker House Rolls.flv61.47 MB
 03.pdf62.97 KB
 04-Buttery Brioche Loaf.flv64.07 MB
 04.pdf43.4 KB
 01-Compotes and Poached Fruit.flv124.42 MB
 01.pdf47.64 KB
 01-Pate A Choux - Chocolate Profiteroles.flv146.71 MB
 01.pdf52.35 KB
 01-Chewy Oatmeal Raisin Cookies.flv88.33 MB
 01.pdf39.33 KB
 02 - Pecan Double Chocolate Brownies.flv100.45 MB
 02.pdf39.09 KB
 03-Cranberry and Almond Biscotti.flv96.92 MB
 03.pdf42.06 KB
 04-Tuiles.flv89.45 MB
 04.pdf40.72 KB
 01-Cakes I - Classic Yellow Cake.flv138.46 MB
 01.pdf51.55 KB
 02 - Cakes II - Flourless Chocolate Cake.flv111.68 MB
 02.pdf37.58 KB
 01-Apple Tarte with Scented Caramel Sauce.flv126.46 MB
 01.pdf47.14 KB
 02 - Pate Sucre - Summer Berry TArt.flv157.66 MB
 02.pdf49.6 KB
 03-Pate Brisee - Pumpkin Pie.flv89.47 MB
 03.pdf52.36 KB
 01-Cooked Custard - Creme Brulee.flv53.74 MB
 01.pdf40.3 KB
 02- Vanilla - Orange Panna Cotta.flv69.37 MB
 02.pdf37.64 KB
 01 - Meringues with Dried Cherry Compote.flv82.85 MB
 01.pdf44.88 KB
 02 - Chocolate Mousse presented 2-ways.flv98.8 MB
 02.pdf43.12 KB
 01-Classic French Souffle.flv68.14 MB
 01.pdf39.45 KB
 01-Strawberry-Mascarpone Semi-Freddo with Cilantro and Lime.flv109.71 MB
 01.pdf42.26 KB
 02-Watermelon Sorbet, Summer Citrus Granita.flv71.56 MB
 02.pdf41.37 KB
 01-Crab and Shrimp Potstickers.flv116.53 MB
 01.pdf48.48 KB
 02-Peking Duck, Pancakes, Potstickers.flv90.95 MB
 02.pdf48.53 KB
 03-Shrimp and Egg Fried Rice.flv53.03 MB
 03.pdf35.56 KB
 01-Chutneys and Raitas.flv136.74 MB
 01.pdf51 KB
 02-Chicken and Chickpea Samosas.flv71.64 MB
 02.pdf47.87 KB
 03-Lamb Vindaloo with Pulao Rice.flv84.5 MB
 03.pdf49.22 KB
 01-Spanish Tapas.flv79.17 MB
 01.pdf48.12 KB
 02-Hoseas Paella.flv60.27 MB
 02.pdf39.25 KB
 03-Creme Caramel.flv52.28 MB
 03.pdf35.61 KB
 01-Fresh Guacamole and Roasted Tomatillo Salsa.flv99.21 MB
 01.pdf45.12 KB
 02 - Scallop Ceviche with Crispy Plantains.flv89.53 MB
 02.pdf40.55 KB
 03-Baja Fish Tacos, Fresh Tomato Salsa, Chipotle Mayonnaise.flv83.6 MB
 03.pdf44.34 KB
 01 - Coconut Green Curry Mussels.flv66.16 MB
 01.pdf40.23 KB
 02 - Chicken and Shrimp pad thai.flv66.98 MB
 02.pdf45.83 KB
 03 - Whole Fried Fish with Tamarind Sauce.flv82.3 MB
 03.pdf39.49 KB
 01-Crispy Potato Cakes.flv92.47 MB
 01.pdf42.98 KB
 02-Wild Mushroom and Rabbit Spaetzle.flv96.71 MB
 02.pdf48.44 KB
 03-Wiener Schnitzel with Cranberry Chutney.flv85.06 MB
 03.pdf41.95 KB
 01 - Gravlax on Pumpernickel with Quick Pickled Red Onion.flv145.53 MB
 01.pdf54.07 KB
 02 - Buckwheat Blinis with Creme Fraiche and Caviar.flv164.67 MB
 02.pdf48.31 KB
 03- Saffron Arancini Stuffed with Manchego and Quince.flv162.25 MB
 03.pdf48.72 KB
 04-Microwave Genoise with Creme Anglaise and Espresso Syrup.flv92.49 MB
 04.pdf48.91 KB
 05 - Swedish Meatballs with Blackcurrant Sauce.flv107.73 MB
 05.pdf48.76 KB
 01-Introduction to Sous Vide.flv50.88 MB
 01.pdf31.82 KB
 02- Sous Vide Scrambled Eggs.flv39.88 MB
 02.pdf35.15 KB
 03-Crab cakes with Smoked Mayonnaise and Brussel Sprout.flv108.63 MB
 03.pdf54.83 KB
 04-Sous vide - Strip Steaks with Shallots and Watercress.flv105.85 MB
 04.pdf47 KB
 05-Sous Vide - Salmon and Passion Fruit Sauce.flv73.52 MB
 05.pdf44.46 KB
 How to Cook Like a Top Chef.epub12.45 MB
 How to Cook Like a Top Chef.pdf33.53 MB
 Think Like a Chef.epub15.26 MB
 Top Chef The Cookbook.epub28.99 MB
 Top Chef The Quickfire Cookbook.epub12.7 MB


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Top Chef University