MasterClass - Alice Waters Teaches the Art of Home Cooking [1080p wEnglish Subs]

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MasterClass - Alice Waters Teaches the Art of Home Cooking
.MP4, AVC, 1920x1080, 24 fps | English, AAC, 192 kbps, 2 Ch | 3h 46m | + PDF Workbook | 3.72 GB

Learn about home cooking from farm-to-table pioneer, restaurateur, and author Alice Waters in her first-ever online cooking class. The award-winning chef teaches you that when you change your relationship to food, it can change your life.

When the kind of food Alice Waters wanted to eat wasn't available in the United States, she brought seeds back from France and ultimately convinced farmers to adapt to her vision. The "mother of American cooking" has been a champion of the farm-to-table movement for more than 40 years, through her celebrated restaurant Chez Panisse and her Edible Schoolyard program, which brings organic gardens and sustainable food curriculum to schools around the world.

In her MasterClass, Alice Waters opens the doors to her home kitchen to show the techniques that she uses to turn simple ingredients into memorable meals. Lessons include how to find the best-tasting seasonal ingredients and prepare them, approachable recipes and kitchen skills, and ingredient-led meal planning. You will also gain a better understanding of where your food comes from, and the positive impact of simplified cooking with sustainable ingredients.

In this online class, learn about:

* Cooking seasonally, locally, and sustainably 
* Sourcing organic, quality ingredients
* Grilling
* Baking
* Roasting
* Salad making
* Cooking with herbs
* Ingredient-led menu planning
* Planting a garden
* Hosting and entertaining

        01. Alice's Philosophy of Food
Meet Alice in her home kitchen as she introduces you to her philosophy of cooking. She'll teach you how to cook deliciously, with spontaneity, and in harmony with nature.

02. The Farmer's Market: Learning From the Source
Alice teaches you how to become a discerning shopper whether at the farmers' market or grocery store. Learn her guidelines for selecting ingredients, including questions to ask vendors and farmers.

03. A Vegetable Lunch: Roasted, Steamed, and Raw
Alice walks you through her process of planning an India-inspired lunch based on the ingredients in her shopping basket. Learn how to prepare vegetables three ways, and reach into your pantry to round out the meal.

04. Alice's Essential Kitchen Tools
Alice feels the same way about ingredients and kitchen tools-sometimes less is more. Alice demonstrates her favorite tools and challenges you to pare down your own collection for usefulness and beauty.

05. A Well-Stocked Pantry
Alice teaches you how to choose the best quality ingredients with which to stock your pantry. She shares seven dishes all sourced from her own pantry including "Coming Home Pasta," her go-to when returning home to an empty fridge after a long trip.

06. Cooking For Your Pantry: Alice's Staples
Alice's distinctive pantry also includes items she mixes and makes herself to use throughout the week. Learn how to make Alice's pantry staples including Quick Pickles, Sautéed Greens, and Oat Pancakes.

07. Leaves, Herbs, and Aromatics
Fresh herbs are an essential element in Alice's cooking. Learn how she uses tender and strong herbs for different dishes, and how she finds use for the whole plant-not just the leaves.

08. Cooking From Your Kitchen Garden: Salsa Verde
Alice teaches you to make one of her favorite and most versatile sauces, salsa verde. Alice demonstrates a version made with macerated shallots and offers variations on the sauce to serve with meats, vegetables, and fish.

09. Preparing a Beautiful Salad
Alice believes the making of a salad can bring as much joy as eating it. Learn Alice's method for washing lettuces and follow her recipe for Mesclun Salad.

10. Chez Panisse Cooking: Galette
Alice teaches you how to make Chez Panisse's everyday dessert, the galette. Learn how the perfect pastry dough results in a beautifully flakey crust.

11. Chez Panisse Cooking: Ravioli
Learn to make an egg pasta dough that can be used to make any shape of pasta. Then, use your dough to make Chez Panisse's ricotta ravioli with chanterelle mushrooms.

12. Follow the Rhythms of Nature: Seasonal Eating
Learn why the most iconic dessert at Chez Panisse is the most unembellished-the fruit bowl. Alice teaches you how to engage all of your senses to test ripeness and choose fruits at the peak of their season.

13. A Market Fresh Dinner: Planning and Prep
Finish preparing Alice's dinner party menu with a last-minute burst of cooking over the fire or stovetop. Then learn how to plate and serve each course.

14. A Market Fresh Dinner: Finish and Serve
Finish preparing Alice's dinner party menu with a last-minute burst of cooking over the fire or stovetop.                                                                                                                                                                                                Then learn how to plate and serve each course.

15. Coming Back to the Table
Learn how a life-changing trip to France led Alice from the frozen dinners of her childhood to pioneering the farm-to-table movement.

16. The Power of Food: The Edible Schoolyard
Alice breaks down the five principles of her Edible Schoolyard Project to show that food is a powerful teacher. She encourages you to continue your edible education by shopping and cooking sustainably and remembering that food is precious.

17. BONUS: Alice's Egg in a Spoon
Now that Alice has covered her approach to home cooking, she challenges you to practice cooking over fire with the simple dish of an egg and grilled toast.   

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