[TTC][The Great Courses]美食家教你怎么做菜？美国厨师学院讲座全24集-

[TTC][The Great Courses]美食家教你怎么做菜？美国厨师学院讲座全24集-

目录：

Lesson 1. Cooking—Ingredients, Technique, and Flavor.avi

448.8M

Lesson 10. Stocks and Broths—The Foundation.avi

596.2M

Lesson 11. The Stir-Fry Dance—Dry-Heat Cooking with Fat.avi

610.6M

Lesson 12. Herbs and Spices—Flavor on Demand.avi

634.2M

Lesson 13. Sauces—From Beurre Blanc to Béchamel.avi

630.8M

Lesson 14. Grains and Legumes—Cooking for Great Flavor.avi

713.8M

Lesson 15. Salads from the Cold Kitchen.avi

662.2M

Lesson 16. Eggs—From the Classic to the Contemporary.avi

650.6M

Lesson 17. Soups from around the World.avi

545M

Lesson 18. From Fettuccine to Orecchiette—Fresh and Dry Pastas.avi

706.6M

Lesson 19. Meat—From Spatchcocked Chicken to Brined Pork Chops.avi

691.7M

Lesson 2. Your Most Essential Tool—Knives.avi

660.2M

Lesson 20. Seafood—From Market to Plate.avi

711.6M

Lesson 21. Vegetables in Glorious Variety.avi

620.4M

Lesson 22. A Few Great Desserts for Grown-Ups.avi

478.7M

Lesson 23. Thirst—The New Frontier of Flavor.avi

609.1M

Lesson 24. Crafting a Meal, Engaging the Senses.avi

676.3M

Lesson 3. More Essential Tools—From Pots to Shears.avi

611.1M

Lesson 4. Sauté—Dry-Heat Cooking with Fat.avi

713.4M

Lesson 5. Roasting—Dry-Heat Cooking without Fat.avi

576.2M

Lesson 6. Frying—Dry-Heat Cooking with Fat.avi

596.5M

Lesson 7. From Poach to Steam—Moist-Heat Cooking.avi

605.9M

Lesson 8. Braising and Stewing—Combination Cooking.avi

644.6M

Lesson 9. Grilling and Broiling—Dry-Heat Cooking without Fat.avi