BBQ & Grill
Raymond offers a masterclass in grilling, whether it be indoors on a cooker or outside using a barbecue.

Links: HOMEPAGE – TVRage

Raymond.Blanc.How.To.Cook.Well.S01E06.HDTV.x264-C4TV
MP4 | AAC VBR | 211MB
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Raymond.Blanc.How.To.Cook.Well.S01E06.720p.HDTV.x264-C4TV
MKV | AC3 CBR | 487MB
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Raymond Blanc says that a good cook is one who understands the basic techniques of cooking. Raymond had to teach himself to be a Michelin star chef. He found out for himself what happens when you cook food in different ways. Now, after years of trial and error, Raymond wants to help us to cook well and become confident in the kitchen. Each week he takes a different technique and shows five delicious dishes using that technique. The recipes range from the simple to the ambitious. Raymond delivers them all with a passion and enthusiasm that belies his years at the top. This time he explains frying – cooking in fat or oil. For Raymond it’s a great quick technique that gives food a wonderful flavour, colour and texture. He starts with a simple French favourite, pan-fried pork chop on sauté potatoes, a dish he dedicates to his mum because she has cooked it so often. He conjures up a surprising stir-fried salad as a delicious alternative to the usual summer staple. His dessert is an incredible pan-fried Grand Marnier souffle with an orange sauce.

Links: HOMEPAGE – TVRage

Raymond.Blanc.How.to.Cook.Well.S01E05.Frying.PDTV.x264.TM
MP4 | AAC VBR | 165MB
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The chef gives a masterclass in baking, a technique he feels works well for meats, cheese and seafood as well as the usual bread and cakes. He demonstrates recipes for scallops in their own shells and a salted leg of lamb, before preparing pistachio souffle with bitter cocoa sorbet, and a flourless chocolate cake.

Links: HOMEPAGE – TVRage

Raymond.Blanc.How.to.Cook.Well.S01E04.Baking.PDTV.x264-JIVE
MP4 | AAC VBR | 196MB
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This episode is all about poaching – cooking in a hot liquid without boiling. Raymond loves it as a technique. It conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue, big tip, don’t use an old egg! He shows how to cook one of his favourite dishes from home chicken with morel mushrooms cooked with the vin jaune wine from his Jura region. A delicious poached peach with peach granita is the mouth-watering dessert.

Links: HOMEPAGE – TVRage

Raymond.Blanc.How.To.Cook.Well.S01E03.HDTV.x264-C4TV
MP4 | AAC VBR | 196MB
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Raymond.Blanc.How.To.Cook.Well.S01E03.720p.HDTV.x264-C4TV
MKV | AC3 CBR | 450MB
NFO – Torrent Search – NETLOAD – UPLOADED – RAPiDGATOR – RYUSHARE

This episode is all about poaching – cooking in a hot liquid without boiling. Raymond loves it as a technique. It conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue, big tip, don’t use an old egg! He shows how to cook one of his favourite dishes from home chicken with morel mushrooms cooked with the vin jaune wine from his Jura region. A delicious poached peach with peach granita is the mouth-watering dessert.

Links: HOMEPAGE – TVRage

Raymond.Blanc.How.To.Cook.Well.S01E02.PDTV.XviD.TM
AVi | MP3 VBR | 241MB
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Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin star chef. But first, he had to understand what happens to food when you cook it different ways. Once you know what is happening when you roast, fry, poach etc then you can cook anything. After forty years of trial and error, Raymond wants to share what he has learnt. Each week he takes a different technique and shows five delicious dishes using that technique. The recipes range from simple to ambitious and Raymond delivers it all in his easy, warm, inimitable way.

Season 1, Episode 1
This first episode is all about slow-cooking, a great technique that has meltingly delicious results. See what happens to a tough cut of meat with his Asian flavoured beef shin with papaya salad and the fabulous merging of flavours with a squid and chorizo stew. But simplest of all is an amazing compressed apple terrine.

Links: HOMEPAGE – TVRage

Raymond.Blanc.How.To.Cook.Well.S01E01.PDTV.XviD.TM
AVi | MP3 VBR | 243MB
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