Top Chef University

Creation Time	Sept. 13, 2023, 1:37 p.m.
Last Access Time	Nov. 27, 2024, 1:43 p.m.
File Size	18.2 GB
Keywords	Chef Top University
Total Requests	35
Total Files	419
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02 - Stocks, Soups, Sauces & Salads/3.Sauces/06- The 5 Mother Sauces.flv 198.1 MB
07 - Beef, Lamb and Beyond/2. Beef/01-Pan Seared Strip Steaks with Green Peppercorn Sauce.flv 167.9 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/02 - Buckwheat Blinis with Creme Fraiche and Caviar.flv 164.7 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/09-Bouillabaisse.flv 163.3 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/08-Breakfast For Dinner... Bacon Ice Cream.flv 162.7 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/03- Saffron Arancini Stuffed with Manchego and Quince.flv 162.2 MB
10 - Just Desserts/5.Pies and Tarts/02 - Pate Sucre - Summer Berry TArt.flv 157.7 MB
03 - Cooking Techniques I Saute, Boil, Grill/3.Grilling/05- Grilling Seafood_ Shrimp, Scallops, Clams, Whole Fish.flv 154.3 MB
07 - Beef, Lamb and Beyond/3.Lamb/03-Butterflied and Stuffed leg of lamb.flv 147.5 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/2. Braising and Stews/03-Principles of Stewing - Morocann Lambd Stew.flv 146.8 MB
10 - Just Desserts/2. Pate A choux/01-Pate A Choux - Chocolate Profiteroles.flv 146.7 MB
02 - Stocks, Soups, Sauces & Salads/4.Raw/02-Composed Salad- Salad Nicoise.flv 146.2 MB
06 - Pork & Poultry/1.Poultry/08- Turkey Breast - Stuffed Turkey Roulade.flv 146.0 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/01 - Gravlax on Pumpernickel with Quick Pickled Red Onion.flv 145.5 MB
06 - Pork & Poultry/2.Pork/09-French Country Pate with Dijon and Cornichons.flv 145.5 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/07- Pan Roasted Rabbit with Carrot Puree and Red Wine.flv 143.6 MB
02 - Stocks, Soups, Sauces & Salads/4.Raw/06- Sans Lettuce - Spicy Southwest Salad.flv 139.3 MB
07 - Beef, Lamb and Beyond/2. Beef/03-Stew - Beef Bourgignon.flv 138.5 MB
10 - Just Desserts/4.Cakes/01-Cakes I - Classic Yellow Cake.flv 138.5 MB
07 - Beef, Lamb and Beyond/3.Lamb/02-Braised Lamb Shanks with Orzo Salad.flv 137.1 MB
07 - Beef, Lamb and Beyond/2. Beef/05-Bacon Cheddar Cheese Burgers with Avocado.flv 137.1 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/1. Roasting/01-Principles of Roasting - Perfect Roast Chicken.flv 137.1 MB
11 - Global Cuisine/2.Indian/01-Chutneys and Raitas.flv 136.7 MB
07 - Beef, Lamb and Beyond/2. Beef/02 - Braised Beef Brisket.flv 135.6 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/05- Roots III - Roasted Beet Salad, Glazed Rutabaga with Honey and Thyme.flv 135.3 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/2. Braising and Stews/01-Principles of Braising - Red Wine Braised Short Ribs.flv 134.1 MB
07 - Beef, Lamb and Beyond/2. Beef/04-Grilled Skirt Steak Fajitas.flv 133.9 MB
02 - Stocks, Soups, Sauces & Salads/3.Sauces/05- Pan Sauces 101- Three Cooked, Pan-Sauces.flv 131.5 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/01 - Potatoes I - Rosemay Fingerling Potatoes, Smashed Potatoes with Spicy Red Pepper Aioli.flv 131.0 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/07- Airs and Foams - Parmesan Air, Potato foam.flv 126.6 MB
10 - Just Desserts/5.Pies and Tarts/01-Apple Tarte with Scented Caramel Sauce.flv 126.5 MB
06 - Pork & Poultry/1.Poultry/03- Boneless Breast - Chicken Paillard with Arugula and Lemony Vinaigrette.flv 126.2 MB
10 - Just Desserts/1. Fruit/01-Compotes and Poached Fruit.flv 124.4 MB
08 - From The Ocean/2. Seafood/06-Crab - Dungeness Crab Cakes with Sambal Aioli.flv 124.0 MB
07 - Beef, Lamb and Beyond/3.Lamb/04-Ground Lamb - shepherds pie.flv 124.0 MB
02 - Stocks, Soups, Sauces & Salads/3.Sauces/04- Introduction to Marinades - Asian Beef Marinade.flv 121.5 MB
07 - Beef, Lamb and Beyond/2. Beef/06-Beef Tartare with Capers and Dijon, Beef Carpaccio.flv 120.5 MB
11 - Global Cuisine/1.Chinese/01-Crab and Shrimp Potstickers.flv 116.5 MB
03 - Cooking Techniques I Saute, Boil, Grill/3.Grilling/04-Bone-in Grilling_ Teriyaki Chicken Pieces.flv 115.6 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/03- Roots I - Roasted Squash Ravioli with Brown Butter Sage.flv 114.4 MB
06 - Pork & Poultry/1.Poultry/10- Cornish Hen- Moroccan Spiced Game Hens with Couscous.flv 114.1 MB
06 - Pork & Poultry/2.Pork/03-Tenderloin - Grilled Pork Tenderloin with Apple and Cherry Chutney.flv 114.0 MB
09 - Good Harvest/1.Pasta/09- Stuffed Pasta - Duck Confit Ravioli.flv 113.6 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/1. Roasting/04- Whole Roasted Fish with Fennel, Olives and Thyme.flv 112.9 MB
10 - Just Desserts/4.Cakes/02 - Cakes II - Flourless Chocolate Cake.flv 111.7 MB
08 - From The Ocean/2. Seafood/03-Mussels - Mussels Escabeche.flv 110.5 MB
08 - From The Ocean/2. Seafood/02- Oysters - Baked Oysters with Bacon Aioli.flv 110.2 MB
10 - Just Desserts/9. Ice cream, Sorbets and Gelatos/01-Strawberry-Mascarpone Semi-Freddo with Cilantro and Lime.flv 109.7 MB
09 - Good Harvest/1.Pasta/08-Baked Pasta - Vegetarian Lasagna.flv 109.1 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/03-Crab cakes with Smoked Mayonnaise and Brussel Sprout.flv 108.6 MB
07 - Beef, Lamb and Beyond/4.Offal/04-Foie Gras - Seared Foie Gras on French Toast with Pickled Raisings.flv 108.5 MB
06 - Pork & Poultry/2.Pork/02 Chops - Rosemary Roasted Pork Cops with Red Wine and Grapes.flv 108.3 MB
02 - Stocks, Soups, Sauces & Salads/4.Raw/07- Coleslaw Basics - Creamy vs Vinaigrette.flv 108.0 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/05 - Swedish Meatballs with Blackcurrant Sauce.flv 107.7 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/11-Roasted Beet Salad with Carbonated Fruit.flv 107.3 MB
07 - Beef, Lamb and Beyond/3.Lamb/01-Pan Roasted Rosemary Rack of Lamb.flv 106.2 MB
08 - From The Ocean/2. Seafood/01 Scallops - Seared Scallops with Caramelized Apple.flv 106.1 MB
02 - Stocks, Soups, Sauces & Salads/2.Soups/2. Cream-Based soup_ Potato-Leek.flv 106.0 MB
02 - Stocks, Soups, Sauces & Salads/3.Sauces/07- Pureed Sauces.flv 106.0 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/04-Sous vide - Strip Steaks with Shallots and Watercress.flv 105.9 MB
08 - From The Ocean/1. Fish/05- Grilling - Grilled Branzino with Spring Ratatouille.flv 105.1 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/06-Greens I - Broccoli with Parmesan Breadcrumbs, Green Beans with Shallots.flv 103.2 MB
03 - Cooking Techniques I Saute, Boil, Grill/1. Sauteing/02- Sauteing Veggies.flv 101.5 MB
02 - Stocks, Soups, Sauces & Salads/3.Sauces/02-Homemade Mayonnaise and Dressing.flv 101.4 MB
06 - Pork & Poultry/2.Pork/08-- Country Sausage, Spicy Italian Links.flv 101.3 MB
10 - Just Desserts/3. Cookies and Bars/02 - Pecan Double Chocolate Brownies.flv 100.4 MB
11 - Global Cuisine/4.Mexican/01-Fresh Guacamole and Roasted Tomatillo Salsa.flv 99.2 MB
10 - Just Desserts/7. Meringue and Mousse/02 - Chocolate Mousse presented 2-ways.flv 98.8 MB
10 - Just Desserts/3. Cookies and Bars/03-Cranberry and Almond Biscotti.flv 96.9 MB
11 - Global Cuisine/6.German/02-Wild Mushroom and Rabbit Spaetzle.flv 96.7 MB
02 - Stocks, Soups, Sauces & Salads/3.Sauces/01-Introduction to Vinaigrettes.flv 96.7 MB
08 - From The Ocean/1. Fish/08 Raw - Tuna Tartare with Avocado and Toasted Sesame.flv 96.0 MB
09 - Good Harvest/1.Pasta/04-Meat Sauce - Tagliatelle Bolognese.flv 95.7 MB
08 - From The Ocean/1. Fish/03- Salmon Fillets vs Steak, How To Get Crispy Skin.flv 95.2 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/04-Roots II - Sweet Potato and Apple Soup.flv 93.5 MB
07 - Beef, Lamb and Beyond/2. Beef/08- Veal - Blanquette de Veau.flv 93.1 MB
02 - Stocks, Soups, Sauces & Salads/4.Raw/04-Tossed Salad- Caesars salad.flv 92.6 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/04-Microwave Genoise with Creme Anglaise and Espresso Syrup.flv 92.5 MB
11 - Global Cuisine/6.German/01-Crispy Potato Cakes.flv 92.5 MB
06 - Pork & Poultry/1.Poultry/09 Quail - Grilled Quail with Caramelized Honey Glaze.flv 91.3 MB
11 - Global Cuisine/1.Chinese/02-Peking Duck, Pancakes, Potstickers.flv 90.9 MB
08 - From The Ocean/2. Seafood/05-Shrimp 101- Garlic Shrimp Scampi.flv 90.6 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/1. Roasting/02- Larger Cuts - Standing Rib Roast.flv 90.0 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/10- Beans-Cassoulet.flv 90.0 MB
11 - Global Cuisine/4.Mexican/02 - Scallop Ceviche with Crispy Plantains.flv 89.5 MB
09 - Good Harvest/1.Pasta/10 - Rolled Pasta - Potato Gnocchi with creamy Gorgonzola.flv 89.5 MB
10 - Just Desserts/5.Pies and Tarts/03-Pate Brisee - Pumpkin Pie.flv 89.5 MB
10 - Just Desserts/3. Cookies and Bars/04-Tuiles.flv 89.5 MB
06 - Pork & Poultry/2.Pork/06-Belly - Slow Roasted Pork Belly with Collard Greens.flv 88.9 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/02- Potatotoes II - Creamy Potato-Bacon Gratin.flv 88.4 MB
10 - Just Desserts/3. Cookies and Bars/01-Chewy Oatmeal Raisin Cookies.flv 88.3 MB
05 - Vegetables, Eggs & Dairy/3. Dairy/04-Creamy Chicken Curry with Raita.flv 87.3 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/1. Roasting/05-Roasted Vegetables - Parmesan Broccoli, Carrots, Parsnips with Goat Cheese and Honey.flv 87.1 MB
02 - Stocks, Soups, Sauces & Salads/1.Stocks/1- How to make a basic stock.flv 87.1 MB
07 - Beef, Lamb and Beyond/4.Offal/01-Sweetbreads - Sauteed Sweetbreads with Capers and Lemon.flv 87.0 MB
05 - Vegetables, Eggs & Dairy/3. Dairy/02-Chipotle Mac-n-Cheese.flv 86.4 MB
05 - Vegetables, Eggs & Dairy/2.Eggs/04-Spring Vegetable Frittata.flv 86.2 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/06-Gelification - Butternut Squash Canelloni.flv 86.1 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/3.Frying/01- Principles of Frying - Crispy Fried Chicken Wings.flv 85.1 MB
06 - Pork & Poultry/2.Pork/07- Bacon - grilled Cheese with Bacon and Egg.flv 85.1 MB
11 - Global Cuisine/6.German/03-Wiener Schnitzel with Cranberry Chutney.flv 85.1 MB
06 - Pork & Poultry/1.Poultry/05- Legs and Thigs - Coq Au Vin.flv 84.9 MB
11 - Global Cuisine/2.Indian/03-Lamb Vindaloo with Pulao Rice.flv 84.5 MB
11 - Global Cuisine/4.Mexican/03-Baja Fish Tacos, Fresh Tomato Salsa, Chipotle Mayonnaise.flv 83.6 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/08-Perfect Poached Shrimp with Quick Cocktail Sauce.flv 83.3 MB
08 - From The Ocean/1. Fish/07 - Frying - Tempura Battered Fish and Chips with Roasted Garlic Aioli.flv 83.2 MB
03 - Cooking Techniques I Saute, Boil, Grill/3.Grilling/03-Grilled Summer Vegetables_ Vegetable Skewers.flv 83.2 MB
02 - Stocks, Soups, Sauces & Salads/2.Soups/3. Pureed Soup_ Roasted Tomato.flv 83.0 MB
10 - Just Desserts/7. Meringue and Mousse/01 - Meringues with Dried Cherry Compote.flv 82.8 MB
06 - Pork & Poultry/1.Poultry/11. Duck- Orange Glazed Duck Breast.flv 82.5 MB
11 - Global Cuisine/5. Thai/03 - Whole Fried Fish with Tamarind Sauce.flv 82.3 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/10. Miso-Glazed Sea Bass with BAby Bok Choy Hearts.flv 81.3 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/2. Braising and Stews/02-Vegetables - Slow Braised Collard Greens.flv 80.7 MB
02 - Stocks, Soups, Sauces & Salads/1.Stocks/2- Different Types of Stocks.flv 80.4 MB
11 - Global Cuisine/3.Spanish/01-Spanish Tapas.flv 79.2 MB
02 - Stocks, Soups, Sauces & Salads/4.Raw/05-Salads- Classic French- Frisee Aux Lardon.flv 78.9 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/09 - Spherification - Canteloupe Caviar.flv 78.3 MB
02 - Stocks, Soups, Sauces & Salads/4.Raw/03- Chopped Salad- Classic Cobb.flv 77.8 MB
07 - Beef, Lamb and Beyond/4.Offal/02 - Tongue - Grilled Beef Tongue with Fennel, Orange and Peas.flv 77.4 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/08-Reverse Spherification - Mango Spheres.flv 77.3 MB
09 - Good Harvest/2.Grains/07 - Bulgur - Toasted Bulgur Wheat Salad.flv 76.4 MB
08 - From The Ocean/1. Fish/04-Steaming - Halibut En Papillote with Lemongrass, Ginger and Lime.flv 76.4 MB
06 - Pork & Poultry/1.Poultry/02-Bone-in Breast - Chicken Marsala with Mushrooms.flv 76.0 MB
06 - Pork & Poultry/1.Poultry/07- Grilled spatchcock Chicken with Lemon and Rosemary.flv 75.9 MB
05 - Vegetables, Eggs & Dairy/2.Eggs/05-Coddled Eggs with Bacon, Baked Eggs with Spinach and Goat Cheese.flv 74.9 MB
05 - Vegetables, Eggs & Dairy/2.Eggs/06- Savory Cheese Souffle.flv 74.8 MB
08 - From The Ocean/1. Fish/06-Baking - Salt-Crusted Sea Bass Stuffed with Lemon and Basil.flv 74.5 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/05-Sous Vide - Salmon and Passion Fruit Sauce.flv 73.5 MB
09 - Good Harvest/2.Grains/03-Risotto 101- Wild Mushroom Risotto.flv 72.5 MB
11 - Global Cuisine/2.Indian/02-Chicken and Chickpea Samosas.flv 71.6 MB
10 - Just Desserts/9. Ice cream, Sorbets and Gelatos/02-Watermelon Sorbet, Summer Citrus Granita.flv 71.6 MB
06 - Pork & Poultry/2.Pork/05 - Shoulder - Ketchup and Cider Braised Shoulder.flv 71.1 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/3.Frying/02-Pan Frying-Breaded Pork Cutlets.flv 70.7 MB
08 - From The Ocean/1. Fish/02- Filletings and Skinning FIsh.flv 70.5 MB
08 - From The Ocean/2. Seafood/04 - Clams - Asian Clams with Black Bean Sauce.flv 70.1 MB
07 - Beef, Lamb and Beyond/2. Beef/07-Veal-Veal Saltimbocca.flv 69.9 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/1. Roasting/03-Smaller Cuts - Pan-Roasted Rack of Lamb.flv 69.9 MB
02 - Stocks, Soups, Sauces & Salads/3.Sauces/03-Raw Sauce- Chimichurri with Seared Strip Steak.flv 69.6 MB
10 - Just Desserts/6. Custards and Puddings/02- Vanilla - Orange Panna Cotta.flv 69.4 MB
02 - Stocks, Soups, Sauces & Salads/2.Soups/1-Clear Soup_ Chicken Noodle.flv 68.7 MB
10 - Just Desserts/8.Souffles/01-Classic French Souffle.flv 68.1 MB
02 - Stocks, Soups, Sauces & Salads/4.Raw/01-Raw-Crudite Platter, Hummus, Bagna Cauda.flv 67.6 MB
11 - Global Cuisine/5. Thai/02 - Chicken and Shrimp pad thai.flv 67.0 MB
03 - Cooking Techniques I Saute, Boil, Grill/1. Sauteing/03- Sauteing Meat- Bone-in vs Boneless.flv 66.2 MB
11 - Global Cuisine/5. Thai/01 - Coconut Green Curry Mussels.flv 66.2 MB
09 - Good Harvest/3.Bread/02 - Rosemary Garlic Focaccia.flv 65.5 MB
05 - Vegetables, Eggs & Dairy/2.Eggs/03-Scrambled Eggs, French Herb Omelette.flv 65.4 MB
03 - Cooking Techniques I Saute, Boil, Grill/3.Grilling/02-Grilled Baby Back Ribs.flv 65.0 MB
09 - Good Harvest/3.Bread/04-Buttery Brioche Loaf.flv 64.1 MB
05 - Vegetables, Eggs & Dairy/3. Dairy/03-Traditional New England Clam Chowder.flv 63.5 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/08- Eggplant Parmesan.flv 62.8 MB
01 - Getting Started/2.Techniques/12-Specialty fruits II.flv 62.7 MB
09 - Good Harvest/2.Grains/06-Barley - Comforting Beef and Barley Soup.flv 62.3 MB
09 - Good Harvest/2.Grains/08 - Quinoa - Stuffed Poblano Peppers with Queso Fresco.flv 62.0 MB
09 - Good Harvest/3.Bread/03-Parker House Rolls.flv 61.5 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/03-Boiling and Steaming Root Vegetables- Potatoes.flv 60.8 MB
06 - Pork & Poultry/2.Pork/01- Intruduction to Pork - The cuts.flv 60.5 MB
11 - Global Cuisine/3.Spanish/02-Hoseas Paella.flv 60.3 MB
09 - Good Harvest/1.Pasta/03-Tomato Sauce - Spaghetti with Fresh Basil and Parmesan.flv 60.2 MB
09 - Good Harvest/3.Bread/01-Introduction to Bread Baking - Pain De Mie.flv 60.2 MB
08 - From The Ocean/2. Seafood/07-Lobster - Fresh Baked Lobster with Garlic-Panko Breadcrumbs.flv 59.3 MB
09 - Good Harvest/2.Grains/05-Creamy Grits with Shrimp and Sausage.flv 59.1 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/05-Principles of Steaming - Baby Bok Choy.flv 58.3 MB
01 - Getting Started/2.Techniques/10-Working with citrus.flv 57.9 MB
07 - Beef, Lamb and Beyond/4.Offal/03-Liver - Calfs Liver with Bacon and Onions.flv 57.7 MB
02 - Stocks, Soups, Sauces & Salads/4.Raw/08- A lighter dressing_ Carrot-Ginger dressing.flv 57.5 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/09- Poaching fruit- Port Wine Pached Pears.flv 57.4 MB
02 - Stocks, Soups, Sauces & Salads/2.Soups/4. Chilled Soup_ Spicy Gazpacho.flv 57.3 MB
09 - Good Harvest/1.Pasta/02-Fresh Pasta Dough - 123 Recipe.flv 57.3 MB
01 - Getting Started/2.Techniques/08-Al about Herbs.flv 57.0 MB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/06-Oysters with Cocktail Sauce Sorbet.flv 56.8 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/3.Frying/03- The perfect French Fries.flv 55.3 MB
05 - Vegetables, Eggs & Dairy/2.Eggs/02- Poached Eggs- Eggs Benedict.flv 55.0 MB
03 - Cooking Techniques I Saute, Boil, Grill/3.Grilling/01-Principles of grilling_ Grilled Ribeyes.flv 54.9 MB
10 - Just Desserts/6. Custards and Puddings/01-Cooked Custard - Creme Brulee.flv 53.7 MB
11 - Global Cuisine/1.Chinese/03-Shrimp and Egg Fried Rice.flv 53.0 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/04-Blanching, Concasse and Ice Baths.flv 52.6 MB
09 - Good Harvest/1.Pasta/05-Fettucine Carbonara.flv 52.4 MB
11 - Global Cuisine/3.Spanish/03-Creme Caramel.flv 52.3 MB
06 - Pork & Poultry/1.Poultry/06- Southern fried chicken.flv 51.6 MB
06 - Pork & Poultry/1.Poultry/04- Wings - Sweet and Spicy Chicken Wings with Slaw.flv 51.0 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/01-Introduction to Sous Vide.flv 50.9 MB
03 - Cooking Techniques I Saute, Boil, Grill/1. Sauteing/01- Principles of Sauteing.flv 50.4 MB
09 - Good Harvest/1.Pasta/07 - Linguine with Spicy Clams and white wine.flv 50.2 MB
05 - Vegetables, Eggs & Dairy/3. Dairy/01- Cheese 101- Building A Cheese Platter.flv 49.7 MB
09 - Good Harvest/1.Pasta/06-Cream Sauce - Penne with Sweet Peas and Prosciutto.flv 48.9 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/02-Boiling and Steaming Greens.flv 48.6 MB
01 - Getting Started/2.Techniques/02-Working with onion and garlic.flv 48.4 MB
06 - Pork & Poultry/2.Pork/04-Ribs - Chinese Sticky Spare Ribs.flv 48.2 MB
01 - Getting Started/2.Techniques/11-Specialty fruits I .flv 47.3 MB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/4.Confit/01-Principles of Confit- Duck Confit.flv 47.1 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/07-Principles of Poaching_ Poaching - Court Bouillon.flv 46.6 MB
01 - Getting Started/2.Techniques/09-Introduction to Spices.flv 46.1 MB
06 - Pork & Poultry/1.Poultry/01-Breaking Down a Whole Chicken.flv 45.9 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/06- Steamed Mussels with White Wine and Shallots.flv 45.8 MB
01 - Getting Started/2.Techniques/07-Lettuce Principles 101.flv 44.9 MB
08 - From The Ocean/1. Fish/01-Fresh Fish 101.flv 44.6 MB
09 - Good Harvest/2.Grains/04-Pilaf - Brown Rice Pilaf with Dried Cranberries and Toasted Almonds.flv 43.8 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/07-Greens II - Shaved Brussels Sprout Salad with Cremini Mushrooms.flv 42.0 MB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/01-Principles of Boiling - Shrimp Boil.flv 41.9 MB
01 - Getting Started/2.Techniques/03-Mire poix- Carrots, Onion and Celery.flv 41.1 MB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/02- Sous Vide Scrambled Eggs.flv 39.9 MB
01 - Getting Started/2.Techniques/05-Specialty Vegetables II.flv 39.2 MB
01 - Getting Started/2.Techniques/06-Specialty Vegetables III.flv 38.4 MB
05 - Vegetables, Eggs & Dairy/2.Eggs/01-Introduction to Eggs - Hard and Soft boiled eggs.flv 37.6 MB
01 - Getting Started/2.Techniques/04-Specialty Vegetables I.flv 37.5 MB
01 - Getting Started/1.The basics/04-Introduction to knives.flv 36.9 MB
01 - Getting Started/1.The basics/06-Tools and utensils.flv 33.7 MB
E-Book/How to Cook Like a Top Chef.pdf 33.5 MB
07 - Beef, Lamb and Beyond/1. Big animal Basics/01-Introduction to Beef - The cuts.flv 32.1 MB
09 - Good Harvest/2.Grains/01 - Introduction to Grains.flv 30.8 MB
01 - Getting Started/1.The basics/01-Organization.flv 30.7 MB
01 - Getting Started/1.The basics/03-Kitchen Set-Up 2.flv 30.5 MB
09 - Good Harvest/2.Grains/02-Perfect Steamed White Rice.flv 30.4 MB
01 - Getting Started/1.The basics/02-Kitchen Set-Up.flv 29.8 MB
E-Book/Top Chef The Cookbook.epub 29.0 MB
05 - Vegetables, Eggs & Dairy/1. Vegetables/09-.Introduction to Beans.flv 27.8 MB
09 - Good Harvest/1.Pasta/01-Introduction to Pasta - Fresh vs Dry. Shapes.flv 27.3 MB
01 - Getting Started/1.The basics/05-Cookware.flv 27.2 MB
01 - Getting Started/2.Techniques/01-Introduction to knife skills.flv 26.1 MB
02 - Stocks, Soups, Sauces & Salads/1.Stocks/3- Beyond Stocks.flv 24.3 MB
01 - Getting Started/1.The basics/07-Kitchen Equipment.flv 22.7 MB
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12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/01.pdf 54.1 KB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/07.pdf 53.4 KB
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11 - Global Cuisine/6.German/01.pdf 43.0 KB
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05 - Vegetables, Eggs & Dairy/1. Vegetables/04.pdf 42.4 KB
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10 - Just Desserts/3. Cookies and Bars/03.pdf 42.1 KB
11 - Global Cuisine/6.German/03.pdf 42.0 KB
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03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/09.pdf 41.2 KB
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11 - Global Cuisine/4.Mexican/02.pdf 40.6 KB
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10 - Just Desserts/6. Custards and Puddings/01.pdf 40.3 KB
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07 - Beef, Lamb and Beyond/2. Beef/07.pdf 39.7 KB
11 - Global Cuisine/5. Thai/03.pdf 39.5 KB
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09 - Good Harvest/1.Pasta/02.pdf 38.9 KB
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02 - Stocks, Soups, Sauces & Salads/4.Raw/03.pdf 38.1 KB
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06 - Pork & Poultry/2.Pork/07.pdf 38.0 KB
12 - Entertaining & Advanced/1.Entertaining with Advanced Recipes/06.pdf 38.0 KB
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10 - Just Desserts/4.Cakes/02.pdf 37.6 KB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/1. Roasting/03.pdf 37.6 KB
05 - Vegetables, Eggs & Dairy/1. Vegetables/07.pdf 37.5 KB
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12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/08.pdf 36.6 KB
04 - Cooking Techniques II_ Roast, Braise, Fry, Confit/2. Braising and Stews/02.pdf 36.5 KB
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02 - Stocks, Soups, Sauces & Salads/2.Soups/04.pdf 35.6 KB
11 - Global Cuisine/3.Spanish/03.pdf 35.6 KB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/09.pdf 35.6 KB
11 - Global Cuisine/1.Chinese/03.pdf 35.6 KB
01 - Getting Started/2.Techniques/02.pdf 35.6 KB
03 - Cooking Techniques I Saute, Boil, Grill/3.Grilling/03.pdf 35.5 KB
03 - Cooking Techniques I Saute, Boil, Grill/3.Grilling/05.pdf 35.3 KB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/02.pdf 35.2 KB
01 - Getting Started/2.Techniques/05.pdf 34.8 KB
02 - Stocks, Soups, Sauces & Salads/2.Soups/03.pdf 34.5 KB
09 - Good Harvest/2.Grains/02.pdf 34.2 KB
03 - Cooking Techniques I Saute, Boil, Grill/3.Grilling/01.pdf 33.8 KB
01 - Getting Started/1.The basics/02.pdf 32.5 KB
03 - Cooking Techniques I Saute, Boil, Grill/2. Boiling, Steaming and Poaching/02.pdf 32.4 KB
01 - Getting Started/2.Techniques/10.pdf 32.0 KB
12 - Entertaining & Advanced/2. Molecular Gastronomy and Other Advanced Techniques/01.pdf 31.8 KB
01 - Getting Started/2.Techniques/08.pdf 30.5 KB

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