Disc 1. Cooking-ingredients, technique and flavor --
Your most essential tool-knives --
More essential tools-from pots to shears --
Saut�e-dry-heat cooking with fat --
Roasting-dry-heat cooking without fat --
Frying-dry-heat cooking with fat ; Disc 2. From poach to steam-moist-heat cooking --
Braising and stewing-combination cooking --
Grilling and broiling-dry-heat cooking without fat --
Stocks and broths-the foundation --
The stir-fry dance-dry-heat cooking with fat --
Herbs and spices-flavor on demand ; Disc 3. Sauces-from Beurre Blanc to Bechamel --
Grains and legumes-cooking for great flavor --
Salads from the cold kitchen --
Eggs-from the classic to the contemporary --
Soups from around the world --
From fettuccine to orecchiette-fresh and dry pastas ; Disc 3. Meat-from spatchcocked chicken to brined pork chops --
Seafood-from market to plate --
Vegetables in glorious variety --
A few great desserts for grown-ups --
Thirsty-the new frontier of flavor --
Crafting a meal, engaging the senses.