Steve Groves cooks with classical technique and a commitment to perfection. He walks us through tuna sashimi, cote de porc, and a sumptuous banana soufflé.
0:00 Intro & what you need
2:43 Butter soufflé ramekins
5:05 Pickled carrot
9:00 Prep cider jus
16:56 Mushroom and hazelnut prep
21:05 Shallot and garlic prep
23:23 Jerusalem artichokes
28:37 Candied peanuts
34:11 Starter finishing touches
42:11 Wine tasting
43:00 Fry the pork
51:10 Main garnish & plate up
58:57 Dessert!
Негізгі бет Тәжірибелік нұсқаулар және стиль Classic Cooking With Steve Groves
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