Cooking Techniques

Professional Cooking Techniques Master Chef  eBooks & eLearning

Posted by AlenMiler at Feb. 28, 2017
Professional Cooking Techniques Master Chef

Professional Cooking Techniques Master Chef by Mariana Sebess
English | 4 Jan. 2017 | ASIN: B01NCT272F | ISBN-13: 9789874535757 | 391 Pages | EPUB/PDF (conv) | 38.31 MB

“When - Master Chef Professional Cooking Techniques - was first introduced, we mentioned that the number of cookbooks available for professionals and amateurs was nearly infinite.

Cooking Techniques with Olive Oil (Repost)  eBooks & eLearning

Posted by roxul at Dec. 2, 2016
Cooking Techniques with Olive Oil (Repost)

Mary Platis, Laura Bashar, "Cooking Techniques with Olive Oil"
2013 | eISBN: 0989328902 | ASIN: B00CV9UJOA | English | 109 pages | EPUB | 4 MB
Prep-Ahead Meals From Scratch: Quick & Easy Batch Cooking Techniques and Recipes That Save You Time and Money

Prep-Ahead Meals From Scratch: Quick & Easy Batch Cooking Techniques and Recipes That Save You Time and Money by Alea Milham
English | Jan. 26, 2016 | ISBN: 1624142044 | 208 Pages | AZW3/PDF (conv) | 16.14 MB

Families are busier now more than ever, and nobody understands that better than busy mom and food blogger Alea Milham. With Prep-Ahead Meals from Scratch, she brings a unique batch cooking concept that will streamline weeknight family meals like never before.

Jacques Pepin's - Cooking Techniques  eBooks & eLearning

Posted by FenixN at Dec. 29, 2015
Jacques Pepin's - Cooking Techniques

Jacques Pepin's - Cooking Techniques
5xDVDRip | M4V/AVC, ~4266 kb/s | 718x480 | Duration: 05:25:30 | English: AAC, 162 kb/s (2 ch) | 10.04 GB
Genre: Cooking

Chef Jacques Pepin shares tips for turning ordinary meals into masterpieces in this five-part instructional series. Tapes include "Pastry & Desserts," "Meat, Poultry & Wine," "Fish & Shellfish," "Eggs, Fruit, & Garnishes," and "Knifework & Vegetables."

Top Chef University - Cooking Techniques II: Roast, Braise, Fry, Confit  eBooks & eLearning

Posted by IrGens at Dec. 6, 2015
Top Chef University - Cooking Techniques II: Roast, Braise, Fry, Confit

Top Chef University - Cooking Techniques II: Roast, Braise, Fry, Confit
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 2.7 hours | + PDF | 1.09 GB
Subject: Cooking

Top Chef University - Cooking Techniques I: Saute, Boil, Grill  eBooks & eLearning

Posted by IrGens at Dec. 6, 2015
Top Chef University - Cooking Techniques I: Saute, Boil, Grill

Top Chef University - Cooking Techniques I: Saute, Boil, Grill
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 2.9 hours | + PDF | 1.16 GB
Subject: Cooking

Extrusion-Cooking Techniques: Applications, Theory and Sustainability (repost)  eBooks & eLearning

Posted by interes at Nov. 27, 2015
Extrusion-Cooking Techniques: Applications, Theory and Sustainability (repost)

Extrusion-Cooking Techniques: Applications, Theory and Sustainability by Leszek Moscicki
English | 2011 | ISBN: 3527328882 | 234 pages | PDF | 6 MB

Essentials of Southern Cooking: Techniques And Flavors Of A Classic American Cuisine  eBooks & eLearning

Posted by viserion at Aug. 16, 2015
Essentials of Southern Cooking: Techniques And Flavors Of A Classic American Cuisine

Damon Fowler, "Essentials of Southern Cooking: Techniques And Flavors Of A Classic American Cuisine"
ISBN: 0762792221 | 2013 | PDF | 432 pages | 59 MB
Essentials of Southern Cooking: Techniques And Flavors Of A Classic American Cuisine

Essentials of Southern Cooking: Techniques And Flavors Of A Classic American Cuisine by Damon Fowler
English | 2013 | ISBN: 0762792221 | 432 pages | EPUB | 45 MB
Grandma's Tips on Preparing Meat, Fish and Poultry - With traditional and economical cooking techniques

Grandma's Tips on Preparing Meat, Fish and Poultry - With traditional and economical cooking techniques by Dueep J. Singh
English | Jan 11, 2015 | ASIN: B00S4A6IT0 | 89 Pages | EPUB/MOBI/AZW3/PDF (Converted) | 9 MB

A number of us who are interested in feeding our families on a limited budget may find ourselves looking for shortcuts, especially when we are buying meat and poultry. We may want to make do with low quality meat products, because that is what we can afford.