.MP4, AVC, 7000 kbps, 1920x1080 | English, AAC, 192kbps, 2 Ch | 6h 6m | + PDF Workbook | 17 GB
Improve your skills in the kitchen
As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller's restaurant kitchens.
Chef Keller is the only American chef to have been awarded simultaneous three Michelin star ratings for two restaurants, The French Laundry and Per Se.
He is the holder of a total of seven Michelin...