Essential Pepin | D748E600B40CC646A210A2AD6B01692A8B27D8CA

Essential Pepin

Name	Essential Pepin	DOWNLOAD Copy Link Trouble downloading? see How To
Total Size	3.3 GB
Total Files	78
Hash	D748E600B40CC646A210A2AD6B01692A8B27D8CA

/
1579129110Jacques Pepin New Complete Techniques - Jacques Pepin.epub	196.4 MB
01 - Main Menu.png	424.5 KB
/07 - Poultry and Meat/
03 - Cutting, Boning, and Preparing a Chicken for Galantine.mkv	158.8 MB
02 - Cutting a Whole Chicken - For Stew, Boned Wings, Lollipops, Boned Legs.mkv	146.8 MB
08 - Cleaning, Boning, and Dividing a Leg of Lamb.mkv	115.6 MB
05 - Cleaning and Cutting a Beef Filet.mkv	83.8 MB
07 - Preparing Sausage and Cooking in a Circulator.mkv	64.0 MB
10 - Cleaning and Cutting a Rabbit.mkv	58.0 MB
06 - Cutting and Grilling (Quadrillage) New York Strip Steak.mkv	56.3 MB
01 - Trussing a Chicken.mkv	49.7 MB
04 - Carving a Roasted Chicken.mkv	42.9 MB
09 - Skinning and Skewering Lamb Kidneys.mkv	37.5 MB
07 - Poultry and Meat 2of2.png	458.7 KB
07 - Poultry and Meat 1of2.png	445.6 KB
/10 - Desserts/
04 - Making and Working with Puff Pastry.mkv	143.2 MB
01 - Making Crepes.mkv	127.2 MB
02 - Making, Rolling, and Forming Pie Dough.mkv	75.7 MB
05 - Making and Piping Meringue.mkv	74.6 MB
03 - Making, Rolling, and Forming Sweet Dough.mkv	67.5 MB
09 - Working with Sugar - Making Caramel Cages and Making Angel Hair.mkv	64.5 MB
08 - Chocolate Balloons.mkv	23.8 MB
06 - Cutting a Genoise.mkv	19.8 MB
07 - Chocolate-covered Leaves.mkv	18.2 MB
10 - Desserts 1of2.png	434.7 KB
10 - Desserts 2of2.png	388.6 KB
/06 - Fish and Shellfish/
06 - Boning, Cutting, and Serving Salmon.mkv	132.0 MB
04 - Killing a Live Lobster & Removing the Meat from a Cooked Lobster.mkv	124.3 MB
08 - Cleaning Sole & Boning a Cooked Sole.mkv	72.3 MB
07 - Boning Monkfish and a Black Bass.mkv	48.3 MB
01 - Shucking Oysters and Clams.mkv	39.5 MB
02 - Cleaning Calamari.mkv	31.6 MB
05 - Scaling Fish.mkv	21.3 MB
03 - Peeling and Eviscerating Shrimp.mkv	18.8 MB
06 - Fish and Shellfish 1of2.png	366.5 KB
06 - Fish and Shellfish 2of2.png	337.9 KB
/02 - Basics/
08 - Cutting Parchment Paper.mkv	75.0 MB
03 - Positioning and Using a Knife.mkv	56.9 MB
06 - Opening Wine and Champagne.mkv	54.3 MB
07 - Making Butter Roses.mkv	30.1 MB
02 - Sharpening a Knife.mkv	21.4 MB
01 - Tying an Apron and a Towel.mkv	13.9 MB
05 - Grinding and Crushing Peppercorns.mkv	13.7 MB
04 - Sauteing Like a Chef.mkv	8.4 MB
02 - Basics.png	414.4 KB
/09 - Breads/
01 - Forming and Marking Breads - Baguette, Gros Pain, and Epi.mkv	73.6 MB
02 - Making Melba Toast.mkv	25.8 MB
09 - Breads.png	342.0 KB
/05 - Eggs/
02 - Making Mayonnaise.mkv	70.9 MB
03 - Cooked Eggs - Hard-cooked, Mollet, and in a Circulator.mkv	52.6 MB
06 - A Classic Omelet.mkv	37.8 MB
05 - Deep-frying an Egg.mkv	28.4 MB
04 - Cooking and Unmolding an Egg Cocotte.mkv	27.9 MB
01 - Separating Eggs.mkv	24.4 MB
05 - Eggs.png	459.7 KB
/03 - Vegetables/
09 - Prepping and Cooking Artichokes.mkv	70.1 MB
11 - Peeling Tomatoes & Making Tomato Roses and Balls.mkv	58.5 MB
03 - Cutting, Washing, and Julienning a Leek.mkv	36.6 MB
12 - Cutting Potatoes.mkv	34.6 MB
10 - Peeling Peppers.mkv	29.1 MB
01 - Peeling, Crushing, and Chopping Garlic.mkv	23.7 MB
04 - Peeling and Trimming Asparagus.mkv	16.9 MB
05 - Shelling Peas and Fava Beans.mkv	16.4 MB
07 - Peeling Broccoli.mkv	13.6 MB
06 - Trimming Corn.mkv	13.1 MB
02 - Peeling a Carrot.mkv	9.1 MB
08 - Cleaning Spinach.mkv	7.8 MB
03 - Vegetables 1of2.png	446.5 KB
03 - Vegetables 2of2.png	423.0 KB
/04 - Fruit/
03 - Peeling and Julienning Orange Skin & Segmenting an Orange.mkv	65.1 MB
04 - Cutting Lemons.mkv	36.9 MB
01 - Peeling, Coring, and Slicing Apples.mkv	34.0 MB
02 - Removing the Seeds from a Pomegranate.mkv	13.1 MB
04 - Fruit.png	489.6 KB
/08 - Stock and Consomme/
02 - Clarifying Stock - Consomme.mkv	63.2 MB
01 - Skimming Chicken Stock.mkv	25.8 MB
08 - Stock and Consomme.png	346.5 KB
/01 - Intro/
01 - Intro.mkv	13.0 MB
/11 - Outro/
01 - Outro.mkv	1.8 MB
Total files 78