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Poultry
The Way to Cook - S1 - E4
Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
The Way to Cook: Season 1 - 6 Episode s
1x1 - First Courses & Desserts
January 1, 1985
Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.
1x2 - Fish & Eggs
January 1, 1985
Selecting fish and shellfish; broiling, sautéing, and oven-poaching fish; plus the miraculous egg—alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé.
1x3 - Meat
January 1, 1985
Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
1x4 - Poultry
January 1, 1985
Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
1x5 - Soups, Salads, & Bread
January 1, 1985
The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.
1x6 - Vegetables
January 1, 1985
How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.