（TTC)（The Great Courses)美食家教你怎么做饭。美国厨师学院讲座24集

目录：

Lesson 1. Cooking—Ingredients, Technique, and Flavor.avi
448.8M 
Lesson 10. Stocks and Broths—The Foundation.avi
596.2M 
Lesson 11. The Stir-Fry Dance—Dry-Heat Cooking with Fat.avi
610.6M 
Lesson 12. Herbs and Spices—Flavor on Demand.avi
634.2M 
Lesson 13. Sauces—From Beurre Blanc to Béchamel.avi
630.8M 
Lesson 14. Grains and Legumes—Cooking for Great Flavor.avi
713.8M 
Lesson 15. Salads from the Cold Kitchen.avi
662.2M 
Lesson 16. Eggs—From the Classic to the Contemporary.avi
650.6M 
Lesson 17. Soups from around the World.avi
545M 
Lesson 18. From Fettuccine to Orecchiette—Fresh and Dry Pastas.avi
706.6M 
Lesson 19. Meat—From Spatchcocked Chicken to Brined Pork Chops.avi
691.7M 
Lesson 2. Your Most Essential Tool—Knives.avi
660.2M 
Lesson 20. Seafood—From Market to Plate.avi
711.6M 
Lesson 21. Vegetables in Glorious Variety.avi
620.4M 
Lesson 22. A Few Great Desserts for Grown-Ups.avi
478.7M 
Lesson 23. Thirst—The New Frontier of Flavor.avi
609.1M 
Lesson 24. Crafting a Meal, Engaging the Senses.avi
676.3M 
Lesson 3. More Essential Tools—From Pots to Shears.avi
611.1M 
Lesson 4. Sauté—Dry-Heat Cooking with Fat.avi
713.4M 
Lesson 5. Roasting—Dry-Heat Cooking without Fat.avi
576.2M 
Lesson 6. Frying—Dry-Heat Cooking with Fat.avi
596.5M 
Lesson 7. From Poach to Steam—Moist-Heat Cooking.avi
605.9M 
Lesson 8. Braising and Stewing—Combination Cooking.avi
644.6M 
Lesson 9. Grilling and Broiling—Dry-Heat Cooking without Fat.avi

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