About this class
Meat and Poultry Cookery
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Learning Material
Title
Volume
Molecular Gastronomy and Modernist Cuisine
5.89 MB
<p>Molecular Gastronomy and Modernist Cuisine</p>
Sous Vide Cooking Methods
5.89 MB
<p>Sous Vide Cooking Methods</p>
Food Plating and Presentation Techniques
5.89 MB
<p>Food Plating and Presentation Techniques</p>
Charcuterie and Curing
5.89 MB
<p>Charcuterie and Curing</p>
Fermentation and Pickling
5.89 MB
<p>Fermentation and Pickling</p>
Advanced Pastry and Dessert Decor
5.89 MB
<p>Advanced Pastry and Dessert Decor</p>
Specialty Knife Skills and Butchery
5.89 MB
<p>Specialty Knife Skills and Butchery</p>
Fusion Cuisine and Global Flavor Pairing
5.89 MB
<p>Fusion Cuisine and Global Flavor Pairing</p>
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.JPG)