Overview
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Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course taught by The Culinary Institute of America.
Topics Covered:- 1: Cooking-Ingredients, Technique, and Flavor
- 2: Your Most Essential Tool-Knives
- 3: More Essential Tools-From Pots to Shears
- 4: Saute-Dry-Heat Cooking with Fat
- 5: Roasting-Dry-Heat Cooking without Fat
- 6: Frying-Dry-Heat Cooking with Fat
- 7: From Poach to Steam-Moist-Heat Cooking
- 8: Braising and Stewing-Combination Cooking
- 9: Grilling and Broiling-Dry-Heat Cooking without Fat
- 10: Stocks and Broths-The Foundation
- 11: The Stir-Fry Dance-Dry-Heat Cooking with Fat
- 12: Herbs and Spices-Flavor on Demand
- 13: Sauces-From Beurre Blanc to Bechamel
- 14: Grains and Legumes-Cooking for Great Flavor
- 15: Salads from the Cold Kitchen
- 16: Eggs-From the Classic to the Contemporary
- 17: Soups from around the World
- 18: From Fettuccine to Orecchiette-Fresh and Dry Pastas
- 19: Meat-From Spatchcocked Chicken to Brined Pork Chops
- 20: Seafood-From Market to Plate
- 21: Vegetables in Glorious Variety
- 22: A Few Great Desserts for Grown-Ups
- 23: Thirst-The New Frontier of Flavor
- 24: Crafting a Meal, Engaging the Senses
