Jacques Pepin's Complete Techniques

1. 10 - Desserts/04 - Making and Working with Puff Pastry.mp4112.48MB
2. 07 - Poultry and Meat/02 - Cutting a Whole Chicken - For Stew, Boned Wings, Lollipops, Boned Legs.mp4111.85MB
3. 07 - Poultry and Meat/03 - Cutting, Boning, and Preparing a Chicken for Galantine.mp4111.37MB
4. 06 - Fish and Shellfish/06 - Boning, Cutting, and Serving Salmon.mp495.17MB
5. 10 - Desserts/01 - Making Crepes.mp484.25MB
6. 07 - Poultry and Meat/08 - Cleaning, Boning, and Dividing a Leg of Lamb.mp472.94MB
7. 06 - Fish and Shellfish/04 - Killing a Live Lobster & Removing the Meat from a Cooked Lobster.mp472.07MB
8. 10 - Desserts/02 - Making, Rolling, and Forming Pie Dough.mp461.02MB
9. 09 - Breads/01 - Forming and Marking Breads - Baguette, Gros Pain, and Epi.mp458MB
10. 10 - Desserts/05 - Making and Piping Meringue.mp457.78MB
11. 02 - Basics/08 - Cutting Parchment Paper.mp456.29MB
12. 07 - Poultry and Meat/05 - Cleaning and Cutting a Beef Filet.mp454.42MB
13. 08 - Stock and Consomme/02 - Clarifying Stock - Consomme.mp450.19MB
14. 06 - Fish and Shellfish/08 - Cleaning Sole & Boning a Cooked Sole.mp449.14MB
15. 10 - Desserts/09 - Working with Sugar - Making Caramel Cages and Making Angel Hair.mp449.01MB
16. 03 - Vegetables/09 - Prepping and Cooking Artichokes.mp447.28MB
17. 05 - Eggs/02 - Making Mayonnaise.mp445.37MB
18. 10 - Desserts/03 - Making, Rolling, and Forming Sweet Dough.mp444.69MB
19. 04 - Fruit/03 - Peeling and Julienning Orange Skin & Segmenting an Orange.mp442.71MB
20. 02 - Basics/06 - Opening Wine and Champagne.mp442.61MB
21. 07 - Poultry and Meat/10 - Cleaning and Cutting a Rabbit.mp441.89MB
22. 07 - Poultry and Meat/07 - Preparing Sausage and Cooking in a Circulator.mp441.41MB
23. 07 - Poultry and Meat/01 - Trussing a Chicken.mp440.81MB
24. 02 - Basics/03 - Positioning and Using a Knife.mp439.46MB
25. 03 - Vegetables/11 - Peeling Tomatoes & Making Tomato Roses and Balls.mp438.96MB
26. 07 - Poultry and Meat/06 - Cutting and Grilling (Quadrillage) New York Strip Steak.mp435.83MB
27. 05 - Eggs/03 - Cooked Eggs - Hard-cooked, Mollet, and in a Circulator.mp434.59MB
28. 06 - Fish and Shellfish/07 - Boning Monkfish and a Black Bass.mp429.15MB
29. 04 - Fruit/04 - Cutting Lemons.mp428.64MB
30. 07 - Poultry and Meat/04 - Carving a Roasted Chicken.mp428.5MB
31. 03 - Vegetables/12 - Cutting Potatoes.mp427.98MB
32. 06 - Fish and Shellfish/01 - Shucking Oysters and Clams.mp426.74MB
33. 03 - Vegetables/03 - Cutting, Washing, and Julienning a Leek.mp425.13MB
34. 04 - Fruit/01 - Peeling, Coring, and Slicing Apples.mp424.41MB
35. 02 - Basics/07 - Making Butter Roses.mp424.39MB
36. 07 - Poultry and Meat/09 - Skinning and Skewering Lamb Kidneys.mp424.39MB
37. 05 - Eggs/06 - A Classic Omelet.mp424.24MB
38. 09 - Breads/02 - Making Melba Toast.mp422.73MB
39. 10 - Desserts/08 - Chocolate Balloons.mp421.4MB
40. 05 - Eggs/04 - Cooking and Unmolding an Egg Cocotte.mp421.18MB
41. 03 - Vegetables/10 - Peeling Peppers.mp421.02MB
42. 06 - Fish and Shellfish/02 - Cleaning Calamari.mp419.27MB
43. 02 - Basics/02 - Sharpening a Knife.mp418.68MB
44. 05 - Eggs/01 - Separating Eggs.mp418.29MB
45. 03 - Vegetables/01 - Peeling, Crushing, and Chopping Garlic.mp418.21MB
46. 08 - Stock and Consomme/01 - Skimming Chicken Stock.mp417.42MB
47. 05 - Eggs/05 - Deep-frying an Egg.mp416.78MB
48. 10 - Desserts/06 - Cutting a Genoise.mp416.39MB
49. 10 - Desserts/07 - Chocolate-covered Leaves.mp415.97MB
50. 03 - Vegetables/04 - Peeling and Trimming Asparagus.mp414.98MB
51. 03 - Vegetables/05 - Shelling Peas and Fava Beans.mp413.94MB
52. 06 - Fish and Shellfish/03 - Peeling and Eviscerating Shrimp.mp413.35MB
53. 06 - Fish and Shellfish/05 - Scaling Fish.mp413.14MB
54. 01 - Intro/01 - Intro.mp411.61MB
55. 03 - Vegetables/06 - Trimming Corn.mp411.53MB
56. 02 - Basics/05 - Grinding and Crushing Peppercorns.mp410.79MB
57. 03 - Vegetables/07 - Peeling Broccoli.mp49.76MB
58. 02 - Basics/01 - Tying an Apron and a Towel.mp49.43MB
59. 04 - Fruit/02 - Removing the Seeds from a Pomegranate.mp48.93MB
60. 03 - Vegetables/02 - Peeling a Carrot.mp47.51MB
61. 02 - Basics/04 - Sauteing Like a Chef.mp46.69MB
62. 03 - Vegetables/08 - Cleaning Spinach.mp45.83MB
63. 11 - Outro/01 - Outro.mp42.13MB