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| [CourseClub.NET].url |
123б |
| [FCS Forum].url |
133б |
| [FreeCourseSite.com].url |
127б |
| 01-Introduction.mp4 |
27.99Мб |
| 01-Introduction.pdf |
291.43Кб |
| 01-Introduction.srt |
3.49Кб |
| 02-Getting Started Meat Cuts and Quality.mp4 |
67.66Мб |
| 02-Getting Started Meat Cuts and Quality.pdf |
2.12Мб |
| 02-Getting Started Meat Cuts and Quality.srt |
17.38Кб |
| 03-Sauté Chicken Paillard.mp4 |
172.67Мб |
| 03-Sauté Chicken Paillard.pdf |
1.43Мб |
| 03-Sauté Chicken Paillard.srt |
19.83Кб |
| 04-Sauté Wiener Schnitzel.mp4 |
104.37Мб |
| 04-Sauté Wiener Schnitzel.pdf |
1.31Мб |
| 04-Sauté Wiener Schnitzel.srt |
11.26Кб |
| 05-Fried Chicken.mp4 |
382.08Мб |
| 05-Fried Chicken.pdf |
2.19Мб |
| 05-Fried Chicken.srt |
26.18Кб |
| 06-Technique Oven Roasting Overview.mp4 |
77.64Мб |
| 06-Technique Oven Roasting Overview.pdf |
1.41Мб |
| 06-Technique Oven Roasting Overview.srt |
11.33Кб |
| 07-Pan Roasting Duck Breast.mp4 |
245.14Мб |
| 07-Pan Roasting Duck Breast.pdf |
1.18Мб |
| 07-Pan Roasting Duck Breast.srt |
27.32Кб |
| 08-Pan Roasting Côte de Bœuf.mp4 |
142.18Мб |
| 08-Pan Roasting Côte de Bœuf.pdf |
416.35Кб |
| 08-Pan Roasting Côte de Bœuf.srt |
28.56Кб |
| 09-Oven Roasting Chicken.mp4 |
195.07Мб |
| 09-Oven Roasting Chicken.pdf |
3.68Мб |
| 09-Oven Roasting Chicken.srt |
33.68Кб |
| 10-Oven Roasting Blowtorch Prime Rib Roast.mp4 |
138.03Мб |
| 10-Oven Roasting Blowtorch Prime Rib Roast.pdf |
613.70Кб |
| 10-Oven Roasting Blowtorch Prime Rib Roast.srt |
15.56Кб |
| 11-Technique Braising and Braising à la Matignon.mp4 |
81.85Мб |
| 11-Technique Braising and Braising à la Matignon.pdf |
1.73Мб |
| 11-Technique Braising and Braising à la Matignon.srt |
11.01Кб |
| 12-Braising Pork Shoulder à la Matignon.mp4 |
346.73Мб |
| 12-Braising Pork Shoulder à la Matignon.pdf |
583.58Кб |
| 12-Braising Pork Shoulder à la Matignon.srt |
34.79Кб |
| 13-Braising Red Wine Braised Short Ribs.mp4 |
306.76Мб |
| 13-Braising Red Wine Braised Short Ribs.pdf |
471.27Кб |
| 13-Braising Red Wine Braised Short Ribs.srt |
51.22Кб |
| 14-Grilling.mp4 |
125.23Мб |
| 14-Grilling.pdf |
1.03Мб |
| 14-Grilling.srt |
23.36Кб |
| 1541809971-TK2_CH_19.pdf |
1.32Мб |
| 1541809971-TK2_CH_20.pdf |
661.38Кб |
| 1541809971-TK2_CH_21.pdf |
583.64Кб |
| 1541809971-TK2_CH_22_Closing.pdf |
25.30Кб |
| 15-Stocks, Broths, and Jus An Overview.mp4 |
108.15Мб |
| 15-Stocks, Broths, and Jus An Overview.pdf |
391.33Кб |
| 15-Stocks, Broths, and Jus An Overview.srt |
14.68Кб |
| 16-Roasted Veal Stock.mp4 |
329.14Мб |
| 16-Roasted Veal Stock.pdf |
584.56Кб |
| 16-Roasted Veal Stock.srt |
33.94Кб |
| 17-Light Chicken Stock.mp4 |
117.70Мб |
| 17-Light Chicken Stock.pdf |
512.43Кб |
| 17-Light Chicken Stock.srt |
21.74Кб |
| 18-Sauces An Overview.mp4 |
48.67Мб |
| 18-Sauces An Overview.pdf |
239.17Кб |
| 18-Sauces An Overview.srt |
7.01Кб |
| 19.mp4 |
211.56Мб |
| 20.mp4 |
130.56Мб |
| 21.mp4 |
376.14Мб |
| 22.mp4 |
6.61Мб |
| Class Cookbook.pdf |
21.58Мб |