Cooking Technique

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals  eBooks & eLearning

Posted by AlenMiler at Nov. 17, 2016
Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman
English | 1 Nov. 2016 | ISBN: 0399578064 | 385 Pages | MOBI/EPUB/PDF | 52.38 MB

Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection.

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2  eBooks & eLearning

Posted by IrGens at Feb. 28, 2016
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours | 3.34 GB
Subject: Cooking

Culinary Institute of America - Moist Heat Cooking Methods  eBooks & eLearning

Posted by groovebeat at March 20, 2014
Culinary Institute of America - Moist Heat Cooking Methods

Culinary Institute of America - Moist Heat Cooking Methods
DVD5 | MPEG2 @ 5 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 2+ Hours | 3.46 GB
Genre: Cooking | Language: English

Moist-heat techniques—steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.

Once-A-Month Cooking Family Favorites  eBooks & eLearning

Posted by tarantoga at Feb. 17, 2014
Once-A-Month Cooking Family Favorites

Mary Beth Lagerborg, Mimi Wilson, "Once-A-Month Cooking Family Favorites: More Great Recipes That Save You Time and Money from the Inventors of the Ultimate Do-Ahead Dinnertime Method"
ISBN: 0312534043, 0312601182 | 2009 | EPUB | 272 pages | 2 MB

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook  eBooks & eLearning

Posted by Grev27 at Jan. 17, 2013
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook

Martha Stewart, "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook"
English | ISBN: 0307396444 | edition 2008 | EPUB | 512 pages | 93.5 MB

Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)  eBooks & eLearning

Posted by groovebeat at Jan. 11, 2012
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)

Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
DVD5 (2 DVD Set) | MPEG2 @ 4 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 5 Hours | 7.63 GB
Genre: Dry Heat Cooking Methods | Label: Ciaprochef.com | Language: English

Dry Heat Methods: Volume 1 - Some cooking methods rely on dry heat without fats or oils. The food is cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in the oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and moist interior. Dry Heat Methods: Volume 2 - The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook (repost)  eBooks & eLearning

Posted by interes at Nov. 23, 2015
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook (repost)

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart
English | ISBN: 0307396444 | 2008 | EPUB | 512 pages | 93.5 MB

Essentials of Cooking  eBooks & eLearning

Posted by viserion at Jan. 22, 2017
Essentials of Cooking

James Peterson, "Essentials of Cooking"
ISBN: 1579651208, 1579652360 | 1999 | True PDF | 312 pages | 38 MB

La Varenne Pratique: Part 4, Baking, Preserving & Desserts  eBooks & eLearning

Posted by AlenMiler at Dec. 30, 2016
La Varenne Pratique: Part 4, Baking, Preserving & Desserts

La Varenne Pratique: Part 4, Baking, Preserving & Desserts by Anne Willan
English | 16 Sept. 1989 | ISBN: 099113463X | 727 Pages | AZW3/MOBI/EPUB/PDF (conv) | 122.05 MB

Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide.

La Varenne Pratique: Part 3, Vegetables, Pasta & Grains  eBooks & eLearning

Posted by AlenMiler at Dec. 30, 2016
La Varenne Pratique: Part 3, Vegetables, Pasta & Grains

La Varenne Pratique: Part 3, Vegetables, Pasta & Grains by Anne Willan
English | 16 Sept. 1989 | ISBN: 0991134621 | 365 Pages | AZW3/MOBI/EPUB/PDF (conv) | 32.16 MB

Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide.