<p>Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more, with tips and tricks from an experienced professional chef.</p>
Overview
Syllabus
- By This Expert
- 01: Risotto and What to Do with the Leftovers
- 02: Choosing the Best Method to Cook Vegetables
- 03: An Elegant Corn Soup with Lobster
- 04: Sautéed Scallops with Roasted Cauliflower
- 05: How to Poach an Octopus
- 06: How to Break Down and Roast a Chicken
- 07: Braising Short Ribs and Making Polenta
- 08: Pork Milanese and the Art of Breading
- 09: Grilled Salmon: Breaking Down a Round Fish
- 10: One-Dish Cookery: Coq au Vin
- 11: Monkfish: From Bycatch to Haute Cuisine
- 12: How to Make Rack of Lamb Persillade
- 13: Making Your Own Pasta: Potato Gnocchi
- 14: Making Your Own Pasta: Butternut Agnolotti
- 15: Cooking the Perfect Thanksgiving Turkey
- 16: Seafood Delight: How to Make Cioppino
- 17: Finding Your Roots: Maple-Roasted Celeriac
- 18: How to Make Great Paella
- 19: Smoking Pork with Mexican Street Corn
- 20: Dover Sole: Breaking Down a Flat Fish
- 21: You Too Can Make Ratatouille
- 22: Making Roast Beef and Potato Gratin
- 23: Patience, Pickles, and Crispy Fried Chicken
- 24: My Big Steak: Executing a Three-Course Meal
Taught by
Sean Kahlenberg
