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Премиум
  1. Урок 1. 00:02:09
    1 .Introduction
  2. Урок 2. 00:10:07
    2. Getting Started Meat Cuts and Quality
  3. Урок 3. 00:13:03
    3. Sauté Chicken Paillard
  4. Урок 4. 00:09:31
    4. Sauté Wiener Schnitzel
  5. Урок 5. 00:19:12
    5. Fried Chicken
  6. Урок 6. 00:06:06
    6. Technique Oven Roasting Overview
  7. Урок 7. 00:20:57
    7. Pan Roasting Duck Breast
  8. Урок 8. 00:21:43
    8. Pan Roasting Côte de Bœuf
  9. Урок 9. 00:25:21
    9. Oven Roasting Chicken
  10. Урок 10. 00:11:20
    10. Oven Roasting Blowtorch Prime Rib Roast
  11. Урок 11. 00:06:04
    11. Technique Braising and Braising à la Matignon
  12. Урок 12. 00:28:22
    12. Braising Pork Shoulder à la Matignon
  13. Урок 13. 00:40:36
    13. Braising Red Wine Braised Short Ribs
  14. Урок 14. 00:17:06
    14. Grilling
  15. Урок 15. 00:08:18
    15. Stocks_ Broths_ and Jus An Overview
  16. Урок 16. 00:26:10
    16. Roasted Veal Stock
  17. Урок 17. 00:16:06
    17. Light Chicken Stock
  18. Урок 18. 00:03:52
    18. Sauces An Overview
  19. Урок 19. 00:24:33
    19. Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
  20. Урок 20. 00:16:04
    20. Chicken Velouté and Sauces Suprême, Allemande, and Albufera
  21. Урок 21. 00:38:56
    21. Brown Chicken Quick Sauce and Sauce Chasseur
  22. Урок 22. 00:00:49
    22. Closing