Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36
Introduction
00:00 • 2min
What if You Eat a Stew?
01:37 • 2min
Isn't Dry Food a Good Thing?
03:36 • 2min
Is There a Flight or Invisibility?
05:18 • 1min
Vienemys Food
06:48 • 2min
Cocoanut Milk in Curry
08:29 • 2min
The Mexican Restaurant
10:43 • 2min
Azteka Is the Best Mexican Restaurant in Seattle
12:21 • 2min
Seattle, Ethiopia, and the French Restaurants
14:36 • 2min
The History of Food in the United States
16:29 • 2min
French Quisine - The European Export
18:01 • 3min
The Modern Cook
20:35 • 3min
The Great Chefs of the French Revolution
23:55 • 2min
Named After Famous People
25:29 • 1min
The Jennings on the Ice
26:58 • 4min
The Celebrity Chef
30:52 • 2min
What Is Shopefy?
32:24 • 2min
Shopify
34:01 • 2min
Carmo Caremo - The First to Talk About Sauces
35:36 • 2min
Isn't Just Food. This Is French Food
37:34 • 2min
The Chef De Cuisine
39:37 • 6min
Hotel Management - A Real Inspiring Story
45:08 • 3min
Escoffier and Ritz - The Secrets of a Superstar Hotel
47:42 • 3min
Chako Tacoindeea Chago Taco
51:02 • 2min
What Is a Russ?
52:37 • 2min
What Is the Beccamel Sauce?
54:35 • 2min
What Is Espanule?
56:14 • 3min
How to Make Five Sauces
59:22 • 2min
The First Reference to Tomato Sauce
01:00:58 • 2min
The Mother Sauce of Bolones
01:02:38 • 3min
The Five Sauces of the World
01:05:32 • 2min
Asparagus Is a Sauce Without a Rue.
01:07:28 • 2min
What Is French Food?
01:09:58 • 2min
Mother Sauces Entry, Eight, One, Two, Five.
01:11:32 • 2min
Turtle Puns - The World Turtle Day
01:13:37 • 2min
Ae Beble, Facebook Patriot, the Most Important Destination
01:15:14 • 2min