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PluralSight – Getting Started with Chef Fluency

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PluralSight – Getting Started with Chef Fluency-BOOKWARE-KNiSO
English | Size: 243.97 MB
Category: Tutorial


Chef gives you the ability to define complex configuration management solutions, bringing your entire fleet of servers under automated, code-driven control with robust and independent testing and auditing. In this course, Getting Started with Chef Fluency, you will begin understanding what s possible with the Chef platforms and tools which are available to you, as well as becoming familiar with the foundational concepts of Chef, including test-driven
development and automation is critical in your role as a Chef developer and engineer. First, you ll look at the core components of Chef, including Chef Workstation and Chef Infra Server. Then, you ll explore the Chef design philosophy which brings native Ruby functionality into your Chef recipes Finally, you ll bring all this knowledge and learning together by exploring test-driven development Test Kitchen and InSpec. By the end of this course, you’ll be developing custom Chef resources to easily deploy complex configuration management solutions [Read more…]

BBC – Horizon 2019 The Honest Supermarket Whats Really in Our Food 1080p HDTV

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BBC – Horizon 2019 The Honest Supermarket Whats Really in Our Food 1080p HDTV
English | Size: 857 MB
Category: Documentary


nformation
For every pound we spend on food shopping, 77p goes to the supermarkets, giving them a huge influence over what we eat. But can we trust the supermarkets to tell us the truth about what we are buying and how it was produced? Or do their profits come first?
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MASTERCLASS – Thomas Keller Teaches Cooking Techniques

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MASTERCLASS – THOMAS KELLERTEACHES COOKING TECHNIQUES
English | Size: 7.94 GB
Category: Tutorial


Fundamental techniques. Fantastic food.
Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen. [Read more…]

Aaron Franklin Teaches Texas-Style BBQ

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Aaron Franklin Teaches Texas-Style BBQ
English | Size: 6.62 GB
Category: Tutorial


Aaron Franklin is an ascended master of BBQ, and he’s sharing his best BBQ tips, tricks, and secrets with the world. Having earned a 2015 James Beard Award, and high praise from critics, Franklin popularized a slow smoking process that has mouths watering and lines forming outside his famous Franklin Barbecue (Austin) all year round.
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Modernist Bread Both 5 Book Series – Modernist Bread and Modernist Cuisine The Art and Science of Cooking by Francisco Migoya and Nathan Myhrvold (Scanned Pdf)

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Modernist Bread Both 5 Book Series – Modernist Bread and Modernist Cuisine: The Art and Science of Cooking by Francisco Migoya and Nathan Myhrvold (Scanned Pdf)
English | Size: 2.38 GB
Category: Tutorial


What is Modernist Bread?
Making good bread is both an art and a science-Modernist Bread is a 2,642-page celebration of that and more, including bread’s future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn’t just about new recipes, though-it’s about the way we think of bread from the ground up.
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BBC – Inside the Factory Beer (2019)

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BBC – Inside the Factory: Beer (2019)
English | Size: 1.39 GB
Category: Documentaries


Gregg Wallace is in Burton upon Trent at Britain’s biggest brewery, where they produce 3 million pints of beer a day. He follows the production of Britain’s best-selling lager from raw barley to finished cans.
Meanwhile, Cherry Healey is learning how four basic ingredients – water, malted barley, hops and yeast – can be manipulated to make dark, heavy ales, light, fragrant lagers and everything in between
Historian Ruth Goodman is asking why Burton became the centre of brewing in Britain in the 19th century. The answer is that it is all in the water. [Read more…]

BBC – Inside the Factory Pizza (2019)

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BBC – Inside the Factory: Pizza (2019)
English | Size: 1.39 GB
Category: Documentries


Gregg Wallace is in Italy, at an enormous pizza factory where they produce 400,000 frozen pizzas each day.
Meanwhile Cherry Healey is asking if mozzarella – the traditional choice for pizzas – is also the scientific best bet. She finds that not all cheeses are equal, and that to melt well they must sit in a pH zone between 5 and 5.9.
Historian Ruth Goodman is investigating the technology that allows frozen foods like pizza to be transported across the globe. 150 years ago we were all ‘locavores’, eating locally sourced food. [Read more…]

MasterClass – Thomas Keller – Cooking Techniques II

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MasterClass – Thomas Keller – Cooking Techniques II
English | Size: 3.70 GB
Category: Tutorial


As a follow-up to Chef Kellers first MasterClass, which focused on vegetables, eggs, and pasta, this class is devoted to meat proteins-specifically, beef, duck, chicken, pork, and veal-and the techniques Chef Keller uses to prepare them. Sourcing ingredients is critical, so start with the finest quality meat and poultry available to you. You might spend a little extra on them, but, with proper execution, you will get more delicious and nutritious results. Some of the recipes and techniques may be challenging at first, but nothing in this class is beyond your reach. [Read more…]