Disc 1. Risotto and what to do with the leftovers
Choosing the best method to cook vegetables
An elegant corn soup with lobster
Sautéed scallops with roasted cauliflower
How to break down and roast a chicken
Disc 2. Braising short ribs and making polenta
Pork Milanese and the art of breading
Grilled salmon : breaking down a round fish
One-dish cookery : coq au vin
Monkfish : from bycatch to haute cuisine
How to make rack of lamb persillade
Disc 3. Making your own pasta : potato gnocchi
Making your own pasta : butternut agnolotti
Cooking the perfect Thanksgiving turkey
Seafood delight : how to make cioppino
Finding your roots : maple-roasted celeriac
Disc 4. Smoking pork with Mexican street corn
Dover sole : breaking down a flat fish
You too can make ratatouille
Making roast beef and potato gratin
Patience, pickles, and crispy fried chicken
My big steak : executing a three-course meal.
