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1579129110Jacques Pepin New Complete Techniques - Jacques Pepin.epub
187.32MB
07 - Poultry and Meat/03 - Cutting, Boning, and Preparing a Chicken for Galantine.mkv
151.48MB
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07 - Poultry and Meat/02 - Cutting a Whole Chicken - For Stew, Boned Wings, Lollipops, Boned Legs.mkv
140MB
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10 - Desserts/04 - Making and Working with Puff Pastry.mkv
136.59MB
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06 - Fish and Shellfish/06 - Boning, Cutting, and Serving Salmon.mkv
125.86MB
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10 - Desserts/01 - Making Crepes.mkv
121.32MB
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06 - Fish and Shellfish/04 - Killing a Live Lobster & Removing the Meat from a Cooked Lobster.mkv
118.5MB
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07 - Poultry and Meat/08 - Cleaning, Boning, and Dividing a Leg of Lamb.mkv
110.23MB
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07 - Poultry and Meat/05 - Cleaning and Cutting a Beef Filet.mkv
79.88MB
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10 - Desserts/02 - Making, Rolling, and Forming Pie Dough.mkv
72.16MB
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02 - Basics/08 - Cutting Parchment Paper.mkv
71.56MB
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10 - Desserts/05 - Making and Piping Meringue.mkv
71.19MB
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09 - Breads/01 - Forming and Marking Breads - Baguette, Gros Pain, and Epi.mkv
70.21MB
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06 - Fish and Shellfish/08 - Cleaning Sole & Boning a Cooked Sole.mkv
68.97MB
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05 - Eggs/02 - Making Mayonnaise.mkv
67.65MB
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03 - Vegetables/09 - Prepping and Cooking Artichokes.mkv
66.81MB
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10 - Desserts/03 - Making, Rolling, and Forming Sweet Dough.mkv
64.33MB
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04 - Fruit/03 - Peeling and Julienning Orange Skin & Segmenting an Orange.mkv
62.11MB
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10 - Desserts/09 - Working with Sugar - Making Caramel Cages and Making Angel Hair.mkv
61.49MB
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07 - Poultry and Meat/07 - Preparing Sausage and Cooking in a Circulator.mkv
61.02MB
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08 - Stock and Consomme/02 - Clarifying Stock - Consomme.mkv
60.28MB
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03 - Vegetables/11 - Peeling Tomatoes & Making Tomato Roses and Balls.mkv
55.78MB
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07 - Poultry and Meat/10 - Cleaning and Cutting a Rabbit.mkv
55.35MB
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02 - Basics/03 - Positioning and Using a Knife.mkv
54.26MB
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07 - Poultry and Meat/06 - Cutting and Grilling (Quadrillage) New York Strip Steak.mkv
53.65MB
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02 - Basics/06 - Opening Wine and Champagne.mkv
51.79MB
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05 - Eggs/03 - Cooked Eggs - Hard-cooked, Mollet, and in a Circulator.mkv
50.12MB
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07 - Poultry and Meat/01 - Trussing a Chicken.mkv
47.44MB
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06 - Fish and Shellfish/07 - Boning Monkfish and a Black Bass.mkv
46.03MB
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07 - Poultry and Meat/04 - Carving a Roasted Chicken.mkv
40.88MB
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06 - Fish and Shellfish/01 - Shucking Oysters and Clams.mkv
37.66MB
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05 - Eggs/06 - A Classic Omelet.mkv
36.03MB
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07 - Poultry and Meat/09 - Skinning and Skewering Lamb Kidneys.mkv
35.81MB
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04 - Fruit/04 - Cutting Lemons.mkv
35.17MB
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03 - Vegetables/03 - Cutting, Washing, and Julienning a Leek.mkv
34.88MB
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03 - Vegetables/12 - Cutting Potatoes.mkv
32.96MB
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04 - Fruit/01 - Peeling, Coring, and Slicing Apples.mkv
32.44MB
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06 - Fish and Shellfish/02 - Cleaning Calamari.mkv
30.17MB
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02 - Basics/07 - Making Butter Roses.mkv
28.68MB
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03 - Vegetables/10 - Peeling Peppers.mkv
27.73MB
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05 - Eggs/05 - Deep-frying an Egg.mkv
27.13MB
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05 - Eggs/04 - Cooking and Unmolding an Egg Cocotte.mkv
26.58MB
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09 - Breads/02 - Making Melba Toast.mkv
24.61MB
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08 - Stock and Consomme/01 - Skimming Chicken Stock.mkv
24.58MB
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05 - Eggs/01 - Separating Eggs.mkv
23.23MB
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10 - Desserts/08 - Chocolate Balloons.mkv
22.73MB
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03 - Vegetables/01 - Peeling, Crushing, and Chopping Garlic.mkv
22.58MB
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02 - Basics/02 - Sharpening a Knife.mkv
20.38MB
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06 - Fish and Shellfish/05 - Scaling Fish.mkv
20.28MB
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10 - Desserts/06 - Cutting a Genoise.mkv
18.84MB
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06 - Fish and Shellfish/03 - Peeling and Eviscerating Shrimp.mkv
17.92MB
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10 - Desserts/07 - Chocolate-covered Leaves.mkv
17.36MB
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03 - Vegetables/04 - Peeling and Trimming Asparagus.mkv
16.14MB
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03 - Vegetables/05 - Shelling Peas and Fava Beans.mkv
15.62MB
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02 - Basics/01 - Tying an Apron and a Towel.mkv
13.22MB
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02 - Basics/05 - Grinding and Crushing Peppercorns.mkv
13.04MB
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03 - Vegetables/07 - Peeling Broccoli.mkv
12.99MB
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03 - Vegetables/06 - Trimming Corn.mkv
12.45MB
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04 - Fruit/02 - Removing the Seeds from a Pomegranate.mkv
12.45MB
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01 - Intro/01 - Intro.mkv
12.44MB
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03 - Vegetables/02 - Peeling a Carrot.mkv
8.67MB
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02 - Basics/04 - Sauteing Like a Chef.mkv
8MB
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03 - Vegetables/08 - Cleaning Spinach.mkv
7.4MB
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11 - Outro/01 - Outro.mkv
1.73MB
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04 - Fruit/04 - Fruit.png
478.12KB
05 - Eggs/05 - Eggs.png
448.89KB
07 - Poultry and Meat/07 - Poultry and Meat 2of2.png
447.98KB
03 - Vegetables/03 - Vegetables 1of2.png
436.07KB
07 - Poultry and Meat/07 - Poultry and Meat 1of2.png
435.12KB
10 - Desserts/10 - Desserts 1of2.png
424.47KB
01 - Main Menu.png
414.51KB
03 - Vegetables/03 - Vegetables 2of2.png
413.11KB
02 - Basics/02 - Basics.png
404.68KB
10 - Desserts/10 - Desserts 2of2.png
379.45KB
06 - Fish and Shellfish/06 - Fish and Shellfish 1of2.png
357.93KB
08 - Stock and Consomme/08 - Stock and Consomme.png
338.36KB
09 - Breads/09 - Breads.png
333.95KB
06 - Fish and Shellfish/06 - Fish and Shellfish 2of2.png
330.01KB
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