Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.
In his masterclass, you'd learn lessons such as;
- Introduction
- Kitchen Setup: Essential Tools
- Sourcing Ingredients
- Vegetables: An Introduction
- Big-Pot Blanching: Asparagus
- Glazing: Carrots
- Peeling: Tomatoes
- Braising: Artichokes
- Purée: Potatoes
- Pickling
- Purée: Parsnips
- Confit: Eggplant & Garlic
- Roasting: Zucchini
- Baking: Beets
- Eggs: An Introduction
- Mayonnaise
- Hollandaise
- Custard: Crème Anglaise
- Meringue
- Boiled Eggs
- Scrambled Eggs
- Poached Eggs
- Omelet
- Pasta: An Introduction
- Pasta Dough
- Agnolotti
- Agnolotti with Peas and Bacon
- Spaghetti alla Chitarra and Cavatelli
- Spaghetti Aglio e Olio
- Fettuccine and Linguine
- Gnocchi
- Gnocchi with Pomodoro
- Six Disciplines of Success
- Essential Philosophies
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