Essential Pepin

1. 07 - Poultry and Meat/03 - Cutting, Boning, and Preparing a Chicken for Galantine.mkv151.48MB
2. 07 - Poultry and Meat/02 - Cutting a Whole Chicken - For Stew, Boned Wings, Lollipops, Boned Legs.mkv140MB
3. 10 - Desserts/04 - Making and Working with Puff Pastry.mkv136.59MB
4. 06 - Fish and Shellfish/06 - Boning, Cutting, and Serving Salmon.mkv125.86MB
5. 10 - Desserts/01 - Making Crepes.mkv121.32MB
6. 06 - Fish and Shellfish/04 - Killing a Live Lobster & Removing the Meat from a Cooked Lobster.mkv118.5MB
7. 07 - Poultry and Meat/08 - Cleaning, Boning, and Dividing a Leg of Lamb.mkv110.23MB
8. 07 - Poultry and Meat/05 - Cleaning and Cutting a Beef Filet.mkv79.88MB
9. 10 - Desserts/02 - Making, Rolling, and Forming Pie Dough.mkv72.16MB
10. 02 - Basics/08 - Cutting Parchment Paper.mkv71.56MB
11. 10 - Desserts/05 - Making and Piping Meringue.mkv71.19MB
12. 09 - Breads/01 - Forming and Marking Breads - Baguette, Gros Pain, and Epi.mkv70.21MB
13. 06 - Fish and Shellfish/08 - Cleaning Sole & Boning a Cooked Sole.mkv68.97MB
14. 05 - Eggs/02 - Making Mayonnaise.mkv67.65MB
15. 03 - Vegetables/09 - Prepping and Cooking Artichokes.mkv66.81MB
16. 10 - Desserts/03 - Making, Rolling, and Forming Sweet Dough.mkv64.33MB
17. 04 - Fruit/03 - Peeling and Julienning Orange Skin & Segmenting an Orange.mkv62.11MB
18. 10 - Desserts/09 - Working with Sugar - Making Caramel Cages and Making Angel Hair.mkv61.49MB
19. 07 - Poultry and Meat/07 - Preparing Sausage and Cooking in a Circulator.mkv61.02MB
20. 08 - Stock and Consomme/02 - Clarifying Stock - Consomme.mkv60.28MB
21. 03 - Vegetables/11 - Peeling Tomatoes & Making Tomato Roses and Balls.mkv55.78MB
22. 07 - Poultry and Meat/10 - Cleaning and Cutting a Rabbit.mkv55.35MB
23. 02 - Basics/03 - Positioning and Using a Knife.mkv54.26MB
24. 07 - Poultry and Meat/06 - Cutting and Grilling (Quadrillage) New York Strip Steak.mkv53.65MB
25. 02 - Basics/06 - Opening Wine and Champagne.mkv51.79MB
26. 05 - Eggs/03 - Cooked Eggs - Hard-cooked, Mollet, and in a Circulator.mkv50.12MB
27. 07 - Poultry and Meat/01 - Trussing a Chicken.mkv47.44MB
28. 06 - Fish and Shellfish/07 - Boning Monkfish and a Black Bass.mkv46.03MB
29. 07 - Poultry and Meat/04 - Carving a Roasted Chicken.mkv40.88MB
30. 06 - Fish and Shellfish/01 - Shucking Oysters and Clams.mkv37.66MB
31. 05 - Eggs/06 - A Classic Omelet.mkv36.03MB
32. 07 - Poultry and Meat/09 - Skinning and Skewering Lamb Kidneys.mkv35.81MB
33. 04 - Fruit/04 - Cutting Lemons.mkv35.17MB
34. 03 - Vegetables/03 - Cutting, Washing, and Julienning a Leek.mkv34.88MB
35. 03 - Vegetables/12 - Cutting Potatoes.mkv32.96MB
36. 04 - Fruit/01 - Peeling, Coring, and Slicing Apples.mkv32.44MB
37. 06 - Fish and Shellfish/02 - Cleaning Calamari.mkv30.17MB
38. 02 - Basics/07 - Making Butter Roses.mkv28.68MB
39. 03 - Vegetables/10 - Peeling Peppers.mkv27.73MB
40. 05 - Eggs/05 - Deep-frying an Egg.mkv27.13MB
41. 05 - Eggs/04 - Cooking and Unmolding an Egg Cocotte.mkv26.58MB
42. 09 - Breads/02 - Making Melba Toast.mkv24.61MB
43. 08 - Stock and Consomme/01 - Skimming Chicken Stock.mkv24.58MB
44. 05 - Eggs/01 - Separating Eggs.mkv23.23MB
45. 10 - Desserts/08 - Chocolate Balloons.mkv22.73MB
46. 03 - Vegetables/01 - Peeling, Crushing, and Chopping Garlic.mkv22.58MB
47. 02 - Basics/02 - Sharpening a Knife.mkv20.38MB
48. 06 - Fish and Shellfish/05 - Scaling Fish.mkv20.28MB
49. 10 - Desserts/06 - Cutting a Genoise.mkv18.84MB
50. 06 - Fish and Shellfish/03 - Peeling and Eviscerating Shrimp.mkv17.92MB
51. 10 - Desserts/07 - Chocolate-covered Leaves.mkv17.36MB
52. 03 - Vegetables/04 - Peeling and Trimming Asparagus.mkv16.14MB
53. 03 - Vegetables/05 - Shelling Peas and Fava Beans.mkv15.62MB
54. 02 - Basics/01 - Tying an Apron and a Towel.mkv13.22MB
55. 02 - Basics/05 - Grinding and Crushing Peppercorns.mkv13.04MB
56. 03 - Vegetables/07 - Peeling Broccoli.mkv12.99MB
57. 03 - Vegetables/06 - Trimming Corn.mkv12.45MB
58. 04 - Fruit/02 - Removing the Seeds from a Pomegranate.mkv12.45MB
59. 01 - Intro/01 - Intro.mkv12.44MB
60. 03 - Vegetables/02 - Peeling a Carrot.mkv8.67MB
61. 02 - Basics/04 - Sauteing Like a Chef.mkv8MB
62. 03 - Vegetables/08 - Cleaning Spinach.mkv7.4MB
63. 11 - Outro/01 - Outro.mkv1.73MB