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Already a user? Discover their story and learn their signature recipes, techniques, and the secrets it took each a lifetime to master. Inspire the home cook in your life with online cooking classes taught by the world's greatest chefs. YesChef is a subscription video service where the world's best chefs are teaching exclusive cooking classes for the home cook.
YesChef is available on all devices so that you can learn anytime, anywhere. Our all-access subscriptions give you unlimited access to an ever-growing library of classes by the world's best chefs. Each video is accompanied by its short-hand recipes, ingredients list, step-by-step real-time instructions and subtitles.
Note: it can take up to two hours to receive the email during peak hours. To get a refund: log in to app. Help Center. In this flavor-packed class, Chef Komarovsky distills centuries of regional traditions and influences as he takes you on a journey from the market to the farm, from the city center to the countryside, from the past to the present. Coming Dec. Take a deep-dive into a rich, flavorfull history. Join legendary Israeli chef Israel Aharoni who teaches Erez to make these baby lamb chops.
Erez tosses veggies and eggs into a pan, they share much wine alongside cheese and fresh bread. From the quaint kitchen in her home in Umbria, to the bustling galleys of her restaurants in LA, chef Nancy Silverton rolls up her sleeves and teaches the principles and processes behind her world-famous food. Roasting, grilling, baking and more, with every lesson imparting how to create the most delicious flavor.
Nancy reveals the techniques for creating delicious food no matter the occasion. Learn not just how to cook like Nancy at home, but how to host like her, too. Learn: Fresh Pasta Go to Nancy's favorite restaurant in the town of Panicale, where she learns to make 5-egg tagliatelle from the world's foremost pasta authority: an Italian nonna and her daughter.
From composing the plate to getting the perfect sear, this one's a keeper. Confit with olive oil and butter, then roast to perfection before serving with a rich, umami Bagna Cauda sauce. This dish is another level. Roast tomatoes, cauliflower, cabbage, onion and more. Your dinner will never be the same. Learn to make this favorite dessert from the best pastry chef - as Nancy teaches how to bake pies heaping with caramelized apples - from start to finish.
Our upcoming teacher is a world-renowned Argentine chef, award-winning cookbook author, and expert in cooking over an open fire. Get updated on new chefs, classes and more. Chi Spacca is an award-winning, meat-oriented restaurant in Los Angeles owned by chef Nancy Silverton. In this lesson, we join her at the Chi Spacca kitchen together with Ryan, the executive chef.
They both share the techniques, secrets, and inspiration behind their dramatic and mouth-watering dish, the Chi Spacca Pepper Steak; a special pepper-crusted steak served with bacon and charred scallions. Chef Edward Lee teaches classic fried chicken while including his twist of a spicy Gochujang-based sauce with a sprinkling of Furikake.
Chef Edward Lee shows why each step is important to achieving tender chicken with a crispy exterior. Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream, and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
The cake is then showered with luscious mulberries and cubes of butter and popped into the oven for a quick bake. Israeli breakfasts are a thing of lore: colorful, verdant and bountiful. Savory and deeply satisfying, Israeli breakfasts are chock full of salads, spreads, eggs and breads.
In this lesson, Erez teaches his quintessential quartet of Israeli breakfast: shakshuka, fire-roasted eggplant, refreshing cucumber salad and hearty challah. One taste of this spread and you can kiss your cereal bowl goodbye. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy.
In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product.
He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. First, we visit a Buffalo farm in Italy, where Nancy watches, enraptured, as the farmers hand-stretch and mold enormous, two-kilo pillows of perfect Mozzarella. At La Brea Bakery, we peek inside the year-old bucket of sourdough starter that has fueled an empire.
At Mozza, we hear about the origins of her legendary grilled cheese nights that inspired an entire era of pop-ups. Always a trendsetter and never a follower, Nancy insists she identifies not as a chef, but as a mentor and a restaurant owner. Chef Edward Lee refuses to be defined by his heritage, culture or location. Born Korean, raised in Brooklyn, living in Kentucky, chef is more than the sum of his parts. Discover Louisville, the people, foods and places that make it tick and have inspired chef Lee to create a new cuisine that goes beyond his training, traditions or expectations.
Learn from chef Edward Lee as he teaches his favorite food and brings you into his home in his YesChef class, with over 5 hours of exclusive lessons and content. Chef Edward Lee refuses to be defined by his heritage, culture, or geography. Born Korean-American, raised in Brooklyn, and with roots laid down in Louisville, Kentucky, Edward takes you on a delicious culinary journey to teach you his food, flavors, and secrets. Chef Lee is at the forefront of food, pushing flavor forward by combining his cross-cultural roots with his one-of-a-kind vision.
Learn to make incredibly crispy fried chicken, Bourbon-infused brown butter, cabbage steamed fish, Kimchi, and so much more as you discover the food and techniques that it has taken chef Lee a lifetime to master. Learn: Fermentation Learn the tradition and art of fermenting vegetables and coaxing kimchi's flavors, using time, patience and a little salt.
Learn to master the Maillard reaction and coax deliciousness from simplest ingredients. Chef Lee teaches a savory, Asian twist to the classic. Discover the simple pleasures in grilling steaks, bacon and sweet potatoes among other barbecue favorites. Discover the Louisville, the people, foods and places that make it tick and have inspired chef Lee to create a new cuisine that goes beyond his training, traditions or expectations.
Learn how to make the best buttermilk fried chicken, and top it off with chef Edward Lee's unique Korean sauce and a tangy, bright Asian pear slaw. Chef Edward Lee teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of skills to make this dish and more.
One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light tasting fish. Chef Edward Lee highlights silken tofu in this dish of fatty broth, braised daikon and an apple-ginger puree. Beyond demonstrating how to create a rich broth, braise vegetables and plate an elegant dish, he also emphasizes knife skills such as cutting radishes into perfect cubes and matchsticks.
Expect also to gain the skill of turning leftover ham into a delicious salt. Chef Edward Lee shows the simplicity of fermenting food from home with the use of time, vegetables, salt, and sugar. This version includes kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.
Chef Edward Lee imparts one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Chef Edward Lee takes you through a recreation of his favorite childhood sandwich, with a restaurant-like reinterpretation.
This lesson teaches you the fundamentals of searing and caramelizing as you elevate the gentle flavors of eggplant, mushroom and Bologna, along with roasting garlic to enhance mayonnaise. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.
With this warming, family-style dish, chef Edward Lee and his wife show how to braise poultry and simmer coconut rice in a flavorful miso and peanut mixture. They illustrate how to build flavor through caramelization and the secret to preparing perfect rice as well. Chef Edward Lee revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.
This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar. Chef Edward Lee will have you on your way to creating this tantalizing dish while demystifying techniques including how to shuck an oyster, make a brown butter sauce, flavor vinegar, and cook grits to creamy perfection. Chef Edward Lee simplifies cooking steaks over an open flame.
He explains how to check for doneness, manipulate the fire and accomplish a smoky taste. He also educates on seasoning and slicing steaks, and how to make kalbi compound butter and grilled lemons. Chef Edward Lee explores the complexity of watermelon with this whimsical salad. Most importantly, chef Edward Lee provides important notes on how to deal with sizzling oil during and after frying. His impeccable pies — with crusts as fine as bakery bread and world-class ingredients as toppings — are all the evidence you need of his lifelong obsession.
Asma Khan grew up taking the express train from Kalcutta to Darjeeling every summer with her family. It was an overnight journey spanning kilometers and a handful of distinctive culinary regions, each rich with their own flavors and traditions. In this class, we climb aboard with Asma to take the same nostalgic trip through West Bengal, discovering the incredible dishes and recipes unique to each stop along the way.
But one by one, Narda won them over with her common sense approach to cooking, one that puts flavor at the forefront and lets seasonality and sustainability steal the show. In this class, learn to let intuition, rather than tradition, be your guide to cooking and nutrition. Think spicy, red jollof rice, and even more deeply flavored banga stew. Think fragrant, floral Pepper Soup that warms the stomach and clears the sinuses.
Unlock Offer. Gift one Pass, Get One Free. Get limited time offer. Get limited-time offer. Learn from the world's best chefs. Make the most delicious food in the world, at home. Forgot password or don't have one yet? Get Started. Login with Google Login with Facebook. New lessons released weekly. As featured in. Your Teachers. There are two main reasons, why i've chosen to see this movie - first there's the funny TV-Show, finished a while ago and the very well chosen scenes from the trailer shown in cinemas.
Compared to the TV-Show, the movie isn't less nor more funny - refreshed with new jokes according to the present situation in Germany and the world. The actors are the same - it's the story that's told in a different way - awesome decision and thrilling plane crash like seen in trailers.
Actually, the crash let me go out of the movie with a bad attitude towards flying Nevertheless, that's where the fun begins and you start to enjoy the movie, the Germans, the turks and the Greek. The end is predictable for those who've seen the show, but it is not taking the joy.
Funny, funny, funny and entertaining 'til the credits! Details Edit. Release date March 15, Germany. Official Facebook Official site Germany. German English. Turkish for Beginners. Box office Edit. Technical specs Edit. Runtime 1 hour 45 minutes. Related news. Contribute to this page Suggest an edit or add missing content. Top Gap. See more gaps Learn more about contributing. Edit page. See the full list. Watch the video. Recently viewed Please enable browser cookies to use this feature.
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Most Read. Top Stories Taliban appeal for aid after deadly earthquake A 6. Taliban appeal for aid after deadly earthquake A 6. Related content In pictures: True scale of Afghan quake 'Every street you go you hear mourning' Afghanistan country profile. EU leaders to back Ukraine as a candidate to join A summit on Thursday will give the green light but Kyiv says "real integration" will start after the war.
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La serie ha chiuso i battenti in Germania il 12 dicembre al termine della terza stagione, dopo 52 episodi: i protagonisti della serie Lena, Doris, Cem, Metin e Yagmur sono apparsi in tutte le puntate. Altri progetti. Da Wikipedia, l'enciclopedia libera. Questa voce o sezione sull'argomento fiction televisive non cita le fonti necessarie o quelle presenti sono insufficienti. Puoi migliorare questa voce aggiungendo citazioni da fonti attendibili secondo le linee guida sull'uso delle fonti. Segui i suggerimenti del progetto di riferimento.
URL consultato il 22 novembre archiviato dall' url originale il 28 novembre Altri progetti Wikiquote. Portale Televisione : accedi alle voci di Wikipedia che trattano di televisione. Categorie : Serie televisive iniziate nel Serie televisive terminate nel Serie televisive tedesche Serie televisive commedia Serie televisive di Das Erste Serie televisive ambientate a Berlino.
Kebab for breakfast streaming sub ita torrent l or de torrente sephora birthdayKEBAB FOR BREAKFAST - IL FILM (Trailer Italiano).
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