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Anthony Bourdain's Kitchen Basics - Three Part Series

Anthony Bourdain's Kitchen Basics - Three Part Series

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Anthony Bourdain's Kitchen Basics - Three Part Series
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Anthony Bourdain's Kitchen Basics - Three Part Series
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Menu

Session One: Knife Basics, Eggs, Vegetables and Pasta:
French Omelet - Mashed Potatoes (Pommes Puree) - Rice Pilaf - Fennel and Haricots Verts Salad - Spaghetti with Tomato Sauce
Session Two: Stocks, Soups and Sauces
Rich Chicken Stock - Fish Stock - Mushroom Soup - Mussels Steamed in White Wine (Moules a la Grecque) - Sauteed Chicken Breasts with Bearnaise Sauce
Session Three: Roasting, Braising and Sauteing
Perfect Roast Chicken (Poulet Roti) - Seared Steaks with Peppercorn Pan Sauce (Steak au Poivre) - Beef Stewed in Red Wine (Beef Bourguignon) - Rich Fish Stew with Aioli (Bourride)

Recipes selected from Anthony Bourdain's "Les Halles Cookbook". Copyright © 2004 by Anthony Bourdain

What you will learn

World famous chef, bestselling author and globetrotting TV star, Anthony Bourdain has an opinion on everything—and, luckily for us, he's not afraid to share. In his most recent memoir, the scathing Medium Raw, Bourdain focuses his incisive wit on one of the biggest problems in today's world.

As Bourdain sees it, the ancient art of cooking has lost its proper place as a foundation skill, and the effects are ubiquitous and frightening. So he's decided to make a difference. For those food-lovers who never had a chance to acquire the basic kitchen skills required to fend for themselves, Tony has designed this series of classes. We'll cover classic culinary skills and techniques, plus take you beyond recipes to teach you the essentials that will carry you through a lifetime in the kitchen.

This mini culinary-school education consist of three hands-on classes designed for beginning chefs where you'll learn how to make great dishes from scratch, using fresh, seasonal ingredients, and how to get the most value out of your time and your food dollar.

Bonus: Class participants will receive a free, autographed copy of Bourdain’s latest memoir, Medium Raw.

*Class is only available as the three part series.

Session One:

  • Basic techniques and skills that will make you successful in the kitchen
  • Choosing seasonal ingredients and figuring out what's fresh
  • Bringing out the best flavors and textures of your fresh ingredients
  • Learning how to use a chef's knife with skill and confidence
  • Properly cooking the basic ingredients of many great meal
  • Practice how to properly cook pantry staples like eggs and pasta

Session Two:

  • Focus on building blocks
  • Learn a great dish is only as good as its foundation—a richly flavored homemade stock
  • Easy, healthy and inexpensive ways to make your own at home from fresh, wholesome ingredients
  • Using stocks to create amazingly flavorful soups or as the foundation of richly flavored sauces
  • How to perfectly poach shellfish and cook all kinds of vegetables like a seasoned gourmet

Session Three:

  • Bringing all your newfound cooking knowledge and techniques together to help you make an assortment of classic dishes
  • Teach you how to cook meat, poultry and fish with confidence and skill
  • How to pull it all together and put exquisite meals on the table for family and friends for every meal

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Anthony Bourdain's Kitchen Basics - Three Part Series
Anthony Bourdain's Kitchen Basics - Three Part Series
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Anthony Bourdain's Kitchen Basics - Three Part Series