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Dear Frustrated Home Cook:
What is stopping you from cooking great meals every night of the week?
Whether it's coming up with new ideas that your kids will eat
or just trying to decipher compicated instructions from a new recipe...
If you are like most people I know, you are frustrated by cooking.
You know that using fresh, whole foods and preparing your own meals at home is the healthy way to eat. But the planning, shopping and prepping takes time - and you're busy!
You might even think, it's just easier to let someone else do the cooking so you often resort to take-out and fast food.
But Wait! Cooking doesn't have to be this way!
That's a great question and the answer is simple. I understand where you're coming from because I used to be in the same boat!
I loved cooking and considered myself a good cook.
But the reality was that I had my 5 "go-to" dinners and that was it.
When I tried new recipes, they often came out badly and I never knew why...
Two years and $40,000 later - I got it! Cooking is NOT about recipes. It's about learning the fundamentals - the Basic Cooking Methods, as I call them.
Once you know these methods you can apply them (with or without your own creativity) to ANY recipe.
Yes, basic cooking methods are that powerful.
I've taught thousands of people all over the world to cook anything anytime.
It is my passion to teach the fundamentals of cooking - The Basic Cooking Methods I learned in Culinary School. These methods are the basis of all cooking. When you know them, you can easily use any recipe (or invent your own). In just minutes, you can create awesome meals, without waste and disappointment.
That's the reason I set out to create this Complete Cooking Companion. It is designed to teach all of the fundamentals of great cooking that every home cook needs to know. Best of all, the information is presented in a straight-forward, A-Z approach with no fluff!
Save Money!
"This is a fundamental change from cook book instructions. This cooking instruction is NEW and EXCITING and very approachable for the average person to transform the way they prepare and cook food. Based on my own personal experience with Chef Todd's cooking instruction, I am positive it will make you 300% better! Chef Todd is informative, skilled - both in the kitchen and in education. The DVD is at a pace that keeps you interested. Viewing a few chapters prior to starting a meal should improve your delivery many times over! For less than the cost of one night out to dinner, anyone who likes to eat should own this DVD." ~Dave Allison (video above)
Marketing and Sales Director, Food and Wine Enthusiast
Horizon Wine Cellars
Chapter 1: Welcome and How to Use this DVD
Chapter 2: The ONLY Pots and Pans You Really Need
Chapter 3: How to Choose the Right Pots and Pans for Your Stove
Chapter 4: The Essential Kitchen Hand Tools to Make Your Prep Easier
Chapter 5: The Three Biggest Threats to Food Quality
Chapter 6: Six Ways to Protect Your Food and Keep it Wholesome and Fresh
Chapter 7: The System Used by Professionals to Ensure Food Quality
Chapter 8: The Four “Must-Have” Kitchen Knives
Chapter 9: The Beginners Guide to Understanding the Parts of Any Knife
Chapter 10: Be Confident with the Knife in Your Hand by Choosing the Correct Knife
Chapter 11: How to Keep Your Knives Sharp and Safe
Chapter 12: Holding the Knife for Accuracy and Safety
Chapter 13: Mastering the Classic Knife Cuts
Chapters 14—21: The Definitive Guide to Expertly Cutting the Most Common Household Fruits and Vegetables—Quickly and Easily for Picture-Perfect Results Every Time (Part 1)
Chapter 14: Filet of Green Pepper
Chapter 15: Bias Cut for Stirfry Vegetables
Chapter 16: Dicing an Onion
Chapter 17: Dicing a Shallot
Chapter 18: Julienne of Onion
Chapter 19: How to make Round Items into Sticks and Cubes
Chapter 20: Mince Garlic and Ginger for Fresh Seasonings
Chapter 21: How to Chop Parsley and Basil for Everyday Use
Chapter 22: The Slicing Knife
Chapter 23: The Paring Knife
Chapter 24: Putting it all Together
Chapter 25: How to Choose the Right Knife for the Right Job
Chapters 26—32: The Definitive Guide to Expertly Cutting the Most Common Household Fruits and Vegetables—Quickly and Easily for Picture-Perfect Results Every Time (Part 2):
Chapter 26: Diced Honeydew and Cantaloupe Melon
Chapter 27: Diced Watermelon
Chapter 28: An Easy Method for Preparing Pineapple
Chapter 29: Tropical Fruit - Kiwi and Mango
Chapter 30: Tree Fruit—Apples and Pears
Chapter 31: Stone Fruit—Peaches and Plums
Chapter 32: Sectioning Citrus Fruit with Skill and Precision
Chapter 33: Getting the Most out of Meat by Correctly Using the Boning Knife for Cleaning and Portioning
Chapter 34: Congratulations and Volume 2 Preview
Bonus #1: Essential Kitchen Tools & Equipment Checklist
Stock your kitchen with necessities WITHOUT over-spending!
Bonus #2: Classic Knife Cuts Practice Cheat SheetPractice all of your knife cuts using this essential guide!
Bonus #3: Kitchen Safety Quick Reference GuideMake sure your kitchen is ready for cooking with this reference sheet!
And You Get 2 More Volumes...
Part 1: 7 healthy elements in food that you may be cooking away
Chapter 1: Developing Your Cooking Vocabulary
Chapter 2: Carbohydrates
Chapter 3: Proteins
Chapter 4: Vitamins
Chapter 5: Fats
Chapter 6: Liquids
Chapter 7: Minerals
Part 2: Getting the most exciting flavors into your meals with 6 kitchen staples
Chapter 8: How to tell the difference between Herbs and Spices, and how to choose the right ones for your cooking
Chapter 9: Bouquet Garni Sachet – how to leave flavors in your food without leaving herbs and spices behind.
Chapter 10: Nuts – Add flavor, color, texture to any meal.
Chapter 11: Vinegars – Why acids are necessary for cooking chemistry
Chapters 12: Fats and Oils – Flavors, nutrients, and conductors of heat
Chapter 13: Condiments - Instant flavor profiles for any cooking method
Chapter 14: Pasta, Grains – Dried items to have at your disposal to compliment any meal.
Part 3: What Chefs know about heat that cookbooks never tell you
Chapter 15: The Two Basic Types of Heat and their Benefits and Drawbacks in Cooking
Chapter 16: The 4 Changes in Food When Cooked
Chapter 19: The Basic Elements of Recipes Revealed: Now Start Discovering Your Own Recipes!
Bonus #1: The Essential Nutrients in Food Fact SheetYou'll use this every day!
Bonus #2: Must-Have Kitchen Pantry ChecklistThe easy way to prepare for quick and easy everyday cooking!
Bonus #3: The Effects of Heat on Food - Temperature Progression ChartA visual guide to how heat effects food so you can control heat vs heat controlling you!
Chapter 1: Roasting
Chapter 2: Sauteing
Chapter 3: Deep Frying
Chapter 4: Pan Frying
Chapter 5: Grilling
Chapter 6: Boil
Chapter 7: Poach
Chapter 8: Simmer
Chapter 9: Steam
Chapter 10: Braising
Chapter 11: Stewing
Part 2: The three parts of all sauces you must know to improve all meals immediately
Chapter 12: The difference between stocks and broths
Chapter 13: Chicken Stock
Chapter 14: Beef Stock
Chapter 15: Roux
Chapter 16: Cornstarch Slurry
Chapter 17: Beurre Manie
Chapter 18: Egg Yolk Liason
Chapter 19: Reduction
Chapter 20: Bechamel Sauce
Chapter 21: Veloute Sauce
Chapter 22: Brown Sauce
Chapter 23: Tomato Sauce
Chapter 24: Hollandaise Sauce
Chapter 25: Beurre Blanc
Part 3: The secrets of retaining flavor, color, texture and nutritional qualities in vegetables.
Chapter 26: Fiber: Keep your cooked veggies firm and crisp with a common pantry item
Chapter 27: Flavor: Which vegetables to choose for greatest fresh flavor
Chapter 28: Color: Learn the secrets to treating green white, red and yellow vegetables differently to keep them bright and fresh
Chapter 29: Nutrients: The two main ways cooking can destroy the nutritional value of vegetables and how to avoid them
Chapter 30: The 7 Rules of Vegetable Cookery
Bonus #1: Cooking Methods GlossaryAn amazing and complete resource!
Bonus #2: 5 Mother Sauces (+1!) Prep ChartA great easy-to-use quick reference!
Bonus #3: Cooking Vegetables PrimerA quick start guide to vegetable cookery!
BOTTOM LINE:
First of all, every one of my products is “change-your-life” guaranteed. If you don't love something, you get your money back—simple as that.
Get these DVDs in the Burn Your Recipes Series now along with all the awesome bonus gifts! Try them and use them for 60 full days. I promise you will be a better and more confident cook after using this DVD Series and the instruction contained within.
BUT - If you don't agree, within 60 days of purchase, you can return the DVDs for a full refund - no questions asked! And you get to keep all of the bonus items with my apologies for letting you down.
THIS IS HOW CONFIDENT I AM THAT COOKING BY METHOD WILL WORK FOR YOU!
My goal is to teach people all over the world to find great pride and enjoyment in cooking. My goal is NOT to charge people for items they don't want or programs they are not benefiting from.
I'm SO excited to help you take this next step in your cooking - RISK FREE. Click below to grab your copy of this game-changing cooking DVD set now!!!
