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Top Chef University - Good Harvest

Top Chef University - Good Harvest
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 1.9 hours | + PDF | 1.36
Subject: Cooking

No need to go against the grain. Here you'll explore the art of making pasta and creating delicious dishes from grains like rice, bulgar, barley and grits. You'll also rise to the occasion with lessons on bread-baking.

PASTA

1.1 Introduction to Pasta – Fresh vs Dry, Shapes
1.2 Fresh Pasta Dough – "1–2–3" Recipe
1.3 Tomato Sauce – Spaghetti with Fresh Basil & Parmesan
1.4 Meat Sauce – Tagliatelle Bolognese
1.5 Egg – Fettucine Carbonara
1.6 Cream Sauce – Penne with Sweet Peas and Prosciutto
1.7 Spicy – Linguine with Spicy Clams & White Wine
1.8 Baked Pasta – Vegetarian Lasagna
1.9 Stuffed Pasta – Duck Confit Ravioli
1.10 Rolled Pasta – Potato Gnocchi with Creamy Gorgonzola

GRAINS

2.1 Introduction to Grains – what they are and how to prepare them
2.2 Perfect Steamed White Rice
2.3 Risotto 101 – Wild Mushroom Risotto
2.4 Pilaf – Brown Rice Pilaf with Dried Cranberries & Toasted Almonds
2.5 Creamy Grits with Shrimp & Sausage
2.6 Barley – Comforting Beef & Barley Soup
2.7 Bulgur – Toasted Bulgur Wheat Salad
2.8 Bulgur is a complex grain, and it – beneficial to your body. Here we'll show you Quinoa – Stuffed Poblano Peppers with Queso Fresco

BREAD

3.1 Introduction to Bread Baking – Pain De Mie
3.2 Rosemary Garlic Focaccia
3.3 Parker House Rolls
3.4 Buttery Brioche Loaf

Top Chef University - Good Harvest

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Tags: University, Harvest

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