Home Cooking Classes In-Store Cooking Classes Anthony Bourdain Kitchen Basics: Roasting Braising and Sautéing
Anthony Bourdain Kitchen Basics: Roasting Braising and Sautéing

Anthony Bourdain Kitchen Basics: Roasting Braising and Sautéing

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Class ID: CFA-940312
Anthony Bourdain Kitchen Basics: Roasting Braising and Sautéing
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Menu
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)
What you will learn
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 class. 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.

Recipes selected from Anthony Bourdain's "Les Halles Cookbook". Copyright © 2004 by Anthony Bourdain. Used by permission.
Anthony Bourdain Kitchen Basics: Roasting Braising and Sautéing