I-2_Kitchen Setup Essential Tools
I-3_Kitchen Setup Essential Ingredients
I-4_Kitchen Setup Cookware
I-6_Vegetables an Introduction
I-7_Big Pot Blanching Asparagus
I-14_Confit Eggplant and Garlic
I-17_Eggs An Introduction
I-20_Custard Creme Anglaise
I-26_Pasta An Introduction
I-29_Agnolotti With Peas And Bacon
I-30_Spaghetti Alla Chitarra And Cavatelli
I-31_Spaghetti Aglioe Olio
I-32_Fettucine And Linguine
I-34_Gnocchi with Pomodoro
I-35_Six Disciplines of Success
I-36_Essential Philosophies
II-2_Getting Started Meat Cuts and Quality
II-3_Sauté Chicken Paillard
II-4_Sauté Wiener Schnitzel
II-6_Technique Oven Roasting Overview
II-7_Pan Roasting Duck Breast
II-8_Pan Roasting Côte de Bœuf
II-9_Oven Roasting Chicken
II-10_Oven Roasting Blowtorch Prime Rib Roast
II-11-Technique Braising and Braising à la Matignon
II-12-Braising Pork Shoulder à la Matignon
II-13_Braising Red Wine Braised Short Ribs
II-15_Stocks, Broths, and Jus An Overview
II-17_Light Chicken Stock
II-19_Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow V
II-20_Chicken Velouté and Sauces Suprême, Allemande, and Albufera
II-21_Brown Chicken Quick Sauce and Sauce Chasseur
III-2_Sauté Salmon With Spinach
III-3_Sauté Dover Sole With Pommes Château
III-4_Pan Roasting Monkfish Tail With Beurre Rouge
III-5_Baking - Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette
III-6_Butter-Poached Lobster With Macaroni and Cheese
III-7_Oven Roasting Shrimp Scampi
III-9_Sous Vide Cooking Getting Started
III-10_Sous Vide Cooking- Carrots, Asparagus, and Fennel
III-11_Sous Vide Cooking- Turbot
III-12_Simplified Sous Vide- Salmon
III-13_Desserts- Pots de Crème
III-14_Desserts- Lemon Tart With Pine Nut Crust
III-15_Desserts- Apple Pie With Lard Crust
III-17_Bonus- Sous Vide Cooking- Varying Time and Temperature
