Northwest Culinary Online

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How We Have Laid Out the Course

The Northwest Method Handbook

Important Terms, Abbreviations, Measurements, and Questions You May Have

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[OVERVIEW] of Chapter #1: Tools and Language of the Craft

[INTRO: Chapter #1 - Lesson 1] Setting Up

[MINI-PODCAST] Julia Childs and the Art of Inspiration

[EXECUTION: Chapter #1 - Lesson 1] Setting Up

[TIPS: Chapter #1 - Lesson 1] Setting Up

[INTRO: Chapter #1 - Lesson 2] Your Knife and The Roll

[MINI-PODCAST] Your Knives

[EXECUTION: Chapter #1 - Lesson 2] Your Knife and The "Roll"

[MINI-PODCAST] Cutting Boards

[TIPS: Chapter #1 - Lesson 2] Your Knife and the "Roll"

[INTRO: Chapter #1 - Lesson 3] Alliums

[LECTURE: Chapter #1 - Lesson 3] Alliums

[INTRO: Chapter #1 - Lesson 4] White Chicken Stock/Broth

[MINI-PODCAST] Chicken Stock

[EXECUTION: Chapter #1 - Lesson 4] White Chicken Stock/Broth

[TIPS: Chapter #1 - Lesson 4] White Chicken Stock/Broth

[INTRO: Chapter #1 - Lesson 5] Azteca-Style Soup

[MINI-PODCAST] Azteca-Style Soup

[EXECUTION: Chapter #1 - Lesson 5] Azteca-Style Soup

[TIPS: Chapter #1 - Lesson 5] Azteca- Style Soup

[Chapter #1 - Lesson 6] Mise en Place

[MINI-PODCAST] Kitchen Ergonomics and Mise en Place

[The Bonus Lesson No-One is Teaching You] Honing and Sharpening Your Knife

[TRANSITION] Chapter #1 to Chapter #2

[FEEDBACK] Chapter #1

[OVERVIEW] Chapter #2

[INTRO: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup

[EXECUTION: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup

[TIPS: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup

[INTRO: Chapter #2 - Lesson 2] Velouté Soup

[EXECUTION: Chapter #2 - Lesson 2] Velouté Soup

[TIPS: Chapter #2 - Lesson 2] Velouté Soup

[INTRO: Chapter #2 - Lesson 3] Tossed and Composed Salad

[MINI-PODCAST] Olive Oil and Balsamic Vinegar

[ABOUT THE KEY INGREDIENTS: Chapter #2 - Lesson 3] Tossed and Composed Salad

[TIPS: Chapter #2 - Lesson 3] Tossed and Composed Salad

[INTRO: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)

[MINI-PODCAST] Pasta Aglio e Olio

[EXECUTION: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)

[TIPS: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)

[TRANSITION] From Chapter #2 to Chapter #3

[FEEDBACK] Chapter #2

[OVERVIEW] Chapter #3

[MINI-PODCAST] Moist and Dry Heat Cooking

[INTRO: Chapter #3 - Lesson 1] Boiling, Simmering, and Poaching

[EXECUTION: Chapter #3 - Lesson 1] Boiling, Simmering, and Poaching

[MINI-PODCAST] Hard-Boiled Egg

[TIPS: Chapter #3 - Lesson 1] Moist Heat: Boiling, Simmering, and Poaching

[INTRO: Chapter #3 - Lesson 2] Dry Heat Pan Cooking

[EXECUTION: Chapter #3 - Lesson 2] Dry Heat Pan Cooking

[TIPS: Chapter #3 - Lesson 2]Dry Heat Pan Cooking

[INTRO: Chapter #3 - Lesson 3: Caponata

[EXECUTION: Chapter #3 - Lesson 3] Caponata

[TIPS: Chapter #3 - Lesson 3] Caponata

[INTRO: Chapter #3 - Lesson 4] French Onion Soup

[MINI-PODCAST] French Onion Soup

[EXECUTION: Chapter #3 - Lesson 4] French Onion Soup

[SUMMARY: Chapter #3 - Lesson 4] French Onion Soup

[Chapter #3 - Lesson 5] Oven Baking and Roasting

[MINI-PODCAST] Sheet Roasting

[TRANSITION]- Chapter #3 to Chapter #4

[FEEDBACK] Chapter #3

[OVERVIEW: Chapter #4: Coagulation]

[Chapter #4 - Lesson 1] The Science of Coagulation Through Scrambled Eggs

[INTRO: Chapter #4 - Lesson 2] French Omelet

[MINI-PODCAST] French Omelet

[EXECUTION: Chapter #4 - Lesson 2] French Omelet

[TIPS: Chapter #4 - Lesson 2] French Omelet

[INTRO: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa )

[MINI-PODCAST] Scallops

[EXECUTION: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa)

[TIPS: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa)

[INTRO: Chapter #4 - Lesson 4] Seared Steak

[MINI-PODCAST] Cooking the Perfect Steak

[EXECUTION: Chapter #4- Lesson 4] Seared Steak

[SUMMARY: Chapter #4 - Lesson 4] Seared Steak

[TRANSITION] Chapter #4 to Chapter #5

[FEEDBACK] Chapter #4

[OVERVIEW: Chapter #4] The Mind's Palate

[INTRO: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)

[EXECUTION: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)

[TIPS: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)

[INTRO: Chapter #5 - Lesson 2] Plating Techniques

[MINI-PODCAST] Plates and Plating

[EXECUTION: Chapter #5 - Lesson 2] Plating Techniques

[TIPS: Chapter #5 - Lesson 2] Plating Techniques

[BONUS: Chapter #5] The Art of Entertaining (Putting The Course to Work)

[FEEDBACK] Chapter #5