TTC Food - 360-540p Collection


360p - Cooking Basics (2019) x265
01 - Risotto and What to Do with the Leftovers
02 - Choosing the Best Method to Cook Vegetables
03 - An Elegant Corn Soup with Lobster
04 - Sautéed Scallops with Roasted Cauliflower
05 - How to Poach an Octopus
06 - How to Break Down and Roast a Chicken
07 - Braising Short Ribs and Making Polenta
08 - Pork Milanese and the Art of Breading
09 - Grilled Salmon- Breaking Down a Round Fish
10 - One-Dish Cookery- Coq au Vin
11 - Monkfish- From Bycatch to Haute Cuisine
12 - How to Make Rack of Lamb Persillade
13 - Making Your Own Pasta- Potato Gnocchi
14 - Making Your Own Pasta- Butternut Agnolotti
15 - Cooking the Perfect Thanksgiving Turkey
16 - Seafood Delight- How to Make Cioppino
17 - Finding Your Roots- Maple-Roasted Celeriac
18 - How to Make Great Paella
19 - Smoking Pork with Mexican Street Corn
20 - Dover Sole- Breaking Down a Flat Fish
21 - You Too Can Make Ratatouille
22 - Making Roast Beef and Potato Gratin
23 - Patience, Pickles, and Crispy Fried Chicken
24 - My Big Steak- Executing a Three-Course Meal
Cooking Basics.pdf


360p - Delicious Dishes for Every Taste (2017) x265
01 - Broccoli Rabe with Orecchiette
02 - Kabocha Squash with Miso Honey Glaze
03 - Duxelles on Crostini, and Mushrooms Sliders
04 - Hand-held Salad Rolls
05 - Tatties and Neeps
06 - Wrinkled Potatoes
07 - Rhubarb-Strawberry Limeade
08 - Escalivada
09 - Beet Salad with Grapefruit and Vanilla
10 - Corn and Quinoa Salad with Portobello Mushrooms
11 - Red Snapper Hash
12 - Dry Fried Chinese Long Beans
13 - Fridge Pesto


360p - Food A Cultural Culinary History (2013) x265
01 Hunting, Gathering, and Stone Age Cooking
02 What Early Agriculturalists Ate
03 Egypt and the Gift of the Nile
04 Ancient Judea—From Eden to Kosher Laws
05 Classical Greece—Wine, Olive Oil, and Trade
06 The Alexandrian Exchange and the Four Humors
07 Ancient India—Sacred Cows and Ayurveda
08 Yin and Yang of Classical Chinese Cuisine
09 Dining in Republican and Imperial Rome
10 Early Christianity—Food Rituals and Asceticism
11 Europe's Dark Ages and Charlemagne
12 Islam—A Thousand and One Nights of Cooking
13 Carnival in the High Middle Ages
14 International Gothic Cuisine
15 A Renaissance in the Kitchen
16 Aztecs and the Roots of Mexican Cooking
17 1492—Globalization and Fusion Cuisines
18 16th-Century Manners and Reformation Diets
19 Papal Rome and the Spanish Golden Age
20 The Birth of French Haute Cuisine
21 Elizabethan England, Puritans, Country Food
22 Dutch Treat—Coffee, Tea, Sugar, Tobacco
23 African and Aboriginal Cuisines
24 Edo, Japan—Samurai Dining and Zen Aesthetics
25 Colonial Cookery in North America
26 Eating in the Early Industrial Revolution
27 Romantics, Vegetarians, Utopians
28 First Restaurants, Chefs, and Gastronomy
29 Big Business and the Homogenization of Food
30 Food Imperialism around the World
31 Immigrant Cuisines and Ethnic Restaurants
32 War, Nutritionism, and the Great Depression
33 World War II and the Advent of Fast Food
34 Counterculture—From Hippies to Foodies
35 Science of New Dishes and New Organisms
36 The Past as Prologue


360p - The Everyday Gourmet - How to Master Outdoor Cooking (2015) h264
01 - The Art of Grilling
02 - Grilled Vegetable Starters and Salads
03 - Flatbreads and Pizza on the Grill
04 - Grilling Seafood
05 - Mediterranean-Style Grilling
06 - Grilling Poultry
07 - Latin American–Style Grilling
08 - Grilling Lamb and Beef
09 - Asian-Style Grilling
10 - Grilling Veggie Savories and Sides
11 - The American Tradition of Barbecue
12 - Entertaining—Grilling for a Group


540p - The Everyday Gourmet - Rediscovering the Lost Art of Cooking (2013) x265
01. Cooking—Ingredients, Technique, and Flavor
02. Your Most Essential Tool—Knives
03. More Essential Tools—From Pots to Shears
04. Sauté—Dry-Heat Cooking with Fat
05. Roasting—Dry-Heat Cooking without Fat
06. Frying—Dry-Heat Cooking with Fat
07. From Poach to Steam—Moist-Heat Cooking
08. Braising and Stewing—Combination Cooking
09. Grilling and Broiling—Dry-Heat Cooking without Fat
10. Stocks and Broths—The Foundation
11. The Stir-Fry Dance—Dry-Heat Cooking with Fat
12. Herbs and Spices—Flavor on Demand
13. Sauces—From Beurre Blanc to Béchamel
14. Grains and Legumes—Cooking for Great Flavor
15. Salads from the Cold Kitchen
16. Eggs—From the Classic to the Contemporary
17. Soups from around the World
18. From Fettuccine to Orecchiette—Fresh and Dry Pastas
19. Meat—From Spatchcocked Chicken to Brined Pork Chops
20. Seafood—From Market to Plate
21. Vegetables in Glorious Variety
22. A Few Great Desserts for Grown-Ups
23. Thirst—The New Frontier of Flavor
24. Crafting a Meal, Engaging the Senses