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Culinary Arts
> Thomas Keller Teaches Cooking Techniques
Introduction
Kitchen Setup: Essential Tools
Kitchen Setup: Essential Ingredients
Kitchen Setup: Cookware
Sourcing Ingredients
Vegetables: An Introduction
Big-Pot Blanching: Asparagus
Glazing: Carrots
Peeling: Tomatoes
Braising: Artichokes
Purée: Potatoes
Pickling
Purée: Parsnips
Confit: Eggplant & Garlic
Roasting: Zucchini
Baking: Beets
Eggs: An Introduction
Mayonnaise
Hollandaise
Custard: Crème Anglaise
Meringue
Boiled Eggs
Scrambled Eggs
Poached Eggs
Omelet
Pasta: An Introduction
Pasta Dough
Agnolotti
Agnolotti with Peas and Bacon
Spaghetti alla Chitarra and Cavatelli
Spaghetti Aglio e Olio
Fettuccine and Linguine
Gnocchi
Gnocchi with Pomodoro
Six Disciplines of Success
Essential Philosophies