[CourseClub.NET] MasterClass - THOMAS KELLER TEACHES COOKING TECHNIQUES II MEATS, STOCKS, AND SAUCES

磁力链接/BT种子名称

[CourseClub.NET] MasterClass - THOMAS KELLER TEACHES COOKING TECHNIQUES II MEATS, STOCKS, AND SAUCES

磁力链接/BT种子简介

种子哈希：45abaeba5d01101b2a9bfbfcafa526abc835a9dc
文件大小： 3.7G
已经下载：2727次
下载速度：极快
收录时间：2021-04-09
最近下载：2025-05-10

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文件列表

  • 05-Fried Chicken/05-Fried Chicken.mp4 400.6 MB
  • 21-Brown Chicken Quick Sauce and Sauce Chasseur/21.mp4 394.4 MB
  • 12-Braising Pork Shoulder à la Matignon/12-Braising Pork Shoulder à la Matignon.mp4 363.6 MB
  • 16-Roasted Veal Stock/16-Roasted Veal Stock.mp4 345.1 MB
  • 13-Braising Red Wine Braised Short Ribs/13-Braising Red Wine Braised Short Ribs.mp4 321.7 MB
  • 07-Pan Roasting Duck Breast/07-Pan Roasting Duck Breast.mp4 257.1 MB
  • 19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette/19.mp4 221.8 MB
  • 09-Oven Roasting Chicken/09-Oven Roasting Chicken.mp4 204.6 MB
  • 03-Sauté Chicken Paillard/03-Sauté Chicken Paillard.mp4 181.1 MB
  • 08-Pan Roasting Côte de Bœuf/08-Pan Roasting Côte de Bœuf.mp4 149.1 MB
  • 10-Oven Roasting Blowtorch Prime Rib Roast/10-Oven Roasting Blowtorch Prime Rib Roast.mp4 144.7 MB
  • 20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera/20.mp4 136.9 MB
  • 14-Grilling on a Hibachi Steak, Lamb Chops, and Chicken/14-Grilling.mp4 131.3 MB
  • 17-Light Chicken Stock/17-Light Chicken Stock.mp4 123.4 MB
  • 15-Stocks, Broths, and Jus An Overview/15-Stocks, Broths, and Jus An Overview.mp4 113.4 MB
  • 04-Sauté Wiener Schnitzel/04-Sauté Wiener Schnitzel.mp4 109.4 MB
  • 11-Technique Braising and Braising à la Matignon/11-Technique Braising and Braising à la Matignon.mp4 85.8 MB
  • 06-Technique Oven Roasting Overview/06-Technique Oven Roasting Overview.mp4 81.4 MB
  • 02-Getting Started Meat Cuts and Quality/02-Getting Started Meat Cuts and Quality.mp4 70.9 MB
  • 18-Sauces An Overview/18-Sauces An Overview.mp4 51.0 MB
  • 01-Introduction/01-Introduction.mp4 29.3 MB
  • Class Cookbook.pdf 22.6 MB
  • 22-Closing/22.mp4 6.9 MB
  • 09-Oven Roasting Chicken/09-Oven Roasting Chicken.pdf 3.9 MB
  • 05-Fried Chicken/05-Fried Chicken.pdf 2.3 MB
  • 02-Getting Started Meat Cuts and Quality/02-Getting Started Meat Cuts and Quality.pdf 2.2 MB
  • 11-Technique Braising and Braising à la Matignon/11-Technique Braising and Braising à la Matignon.pdf 1.8 MB
  • 03-Sauté Chicken Paillard/03-Sauté Chicken Paillard.pdf 1.5 MB
  • 06-Technique Oven Roasting Overview/06-Technique Oven Roasting Overview.pdf 1.5 MB
  • 19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette/1541809971-TK2_CH_19.pdf 1.4 MB
  • 04-Sauté Wiener Schnitzel/04-Sauté Wiener Schnitzel.pdf 1.4 MB
  • 07-Pan Roasting Duck Breast/07-Pan Roasting Duck Breast.pdf 1.2 MB
  • 14-Grilling on a Hibachi Steak, Lamb Chops, and Chicken/14-Grilling.pdf 1.1 MB
  • 20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera/1541809971-TK2_CH_20.pdf 677.3 kB
  • 10-Oven Roasting Blowtorch Prime Rib Roast/10-Oven Roasting Blowtorch Prime Rib Roast.pdf 628.4 kB
  • 16-Roasted Veal Stock/16-Roasted Veal Stock.pdf 598.6 kB
  • 21-Brown Chicken Quick Sauce and Sauce Chasseur/1541809971-TK2_CH_21.pdf 597.6 kB
  • 12-Braising Pork Shoulder à la Matignon/12-Braising Pork Shoulder à la Matignon.pdf 597.6 kB
  • 17-Light Chicken Stock/17-Light Chicken Stock.pdf 524.7 kB
  • 13-Braising Red Wine Braised Short Ribs/13-Braising Red Wine Braised Short Ribs.pdf 482.6 kB
  • 08-Pan Roasting Côte de Bœuf/08-Pan Roasting Côte de Bœuf.pdf 426.3 kB
  • 15-Stocks, Broths, and Jus An Overview/15-Stocks, Broths, and Jus An Overview.pdf 400.7 kB
  • 01-Introduction/01-Introduction.pdf 298.4 kB
  • 18-Sauces An Overview/18-Sauces An Overview.pdf 244.9 kB
  • 13-Braising Red Wine Braised Short Ribs/13-Braising Red Wine Braised Short Ribs.srt 52.5 kB
  • 12-Braising Pork Shoulder à la Matignon/12-Braising Pork Shoulder à la Matignon.srt 35.6 kB
  • 16-Roasted Veal Stock/16-Roasted Veal Stock.srt 34.8 kB
  • 09-Oven Roasting Chicken/09-Oven Roasting Chicken.srt 34.5 kB
  • 08-Pan Roasting Côte de Bœuf/08-Pan Roasting Côte de Bœuf.srt 29.2 kB
  • 07-Pan Roasting Duck Breast/07-Pan Roasting Duck Breast.srt 28.0 kB
  • 05-Fried Chicken/05-Fried Chicken.srt 26.8 kB
  • 22-Closing/1541809971-TK2_CH_22_Closing.pdf 25.9 kB
  • 14-Grilling on a Hibachi Steak, Lamb Chops, and Chicken/14-Grilling.srt 23.9 kB
  • 17-Light Chicken Stock/17-Light Chicken Stock.srt 22.3 kB
  • 03-Sauté Chicken Paillard/03-Sauté Chicken Paillard.srt 20.3 kB
  • 02-Getting Started Meat Cuts and Quality/02-Getting Started Meat Cuts and Quality.srt 17.8 kB
  • 10-Oven Roasting Blowtorch Prime Rib Roast/10-Oven Roasting Blowtorch Prime Rib Roast.srt 15.9 kB
  • 15-Stocks, Broths, and Jus An Overview/15-Stocks, Broths, and Jus An Overview.srt 15.0 kB
  • 06-Technique Oven Roasting Overview/06-Technique Oven Roasting Overview.srt 11.6 kB
  • 04-Sauté Wiener Schnitzel/04-Sauté Wiener Schnitzel.srt 11.5 kB
  • 11-Technique Braising and Braising à la Matignon/11-Technique Braising and Braising à la Matignon.srt 11.3 kB
  • 18-Sauces An Overview/18-Sauces An Overview.srt 7.2 kB
  • 01-Introduction/01-Introduction.srt 3.6 kB
  • [FCS Forum].url 133 Bytes
  • [FreeCourseSite.com].url 127 Bytes
  • [CourseClub.NET].url 123 Bytes

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