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YOU _CAN_ COOK LIKE A PROFESSIONAL!
_WHAT IF I COULD PROVIDE YOU WITH THE \"KEY\" TO UNLOCK YOUR COOKBOOKS
AND INTERNET RECIPES?_
HAVE YOU EVER TRIED TO PREPARE A RECIPE FROM YOUR FAVORITE COOKING
SHOW OR COOKBOOK, ONLY TO BE DISAPPOINTED WITH THE FINISHED PRODUCT?
_I CAN TEACH YOU TO COOK IN EXACTLY THE SAME MANNER I'VE USED TO
TEACH OTHERS! _
_ ANYONE CAN BUY AN E-BOOK FROM THE INTERNET AND POSSIBLY DUPLICATE A
RECIPE, BUT IN THE END, WHAT HAVE YOU LEARNED? WITH THIS PROGRAM, YOU
WILL UNDERSTAND THE BASICS OF COOKING AND WHY RECIPES WORK THE WAY
THEY DO! YOU WILL BE ABLE TO READ THROUGH A RECIPE AND UNDERSTAND THE
PROCESS EVEN BEFORE YOU START! _
_\"THIS IS NOT AN E-BOOK NOR SOME SUBSCRIPTION TRAP, THIS IS ONE ON
ONE INSTRUCTION AT YOUR PACE, WITH EASY TO FOLLOW INSTRUCTIONS,
QUALITY PHOTOGRAPHS AND VIDEOS ALL AVAILABLE AS AN_
_ _
CHEF MANOS
_Who am I and why do I think I can make these promises?_
I am CHEF C. THOMAS MANOS, graduate with honors from the SCOTTSDALE
CULINARY INSTITUTE AND CURRENT MEMBER OF THE LE CORDON BLEU ALUMNI
IN-CIRCLE. I am Greek by nationality, trained in Classic French
Cuisine and have extensive experience in Thai Cuisine. I have served
as EXECUTIVE CHEF FOR TWO CORPORATIONS; trained house managers and
staffs in fine dining and have conducted many cooking classes along
the way.
Generally when I talk with people, they rarely say they wish they
could cook a particular dish... _RATHER THEY JUST WISH THEY COULD
COOK, PERIOD!_
Well, I have listened and I am introducing the first in a series of
programs that are easy to follow, chocked full of full color photos
and videos that will provide you with the basic knowledge to
UNDERSTAND AND PREPARE ANY RECIPE you find.
_READ ON TO SEE WHAT THIS EXCITING PROGRAM HAS TO OFFER!_
_EASY TO UNDERSTAND INSTRUCTION: (SCREEN SHOTS)_
EXAMPLE VIDEOS... PLUS MANY MORE!
KEEPING YOUR CUTLERY SHARP
DEEP FRYING
PROPER CUTTING TECHNIQUES
STUFFING TECHNIQUES
HOW TO PROPERLY TIE A ROAST
QUICK PAN SAUCES
HERE'S WHAT PEOPLE ARE SAYING!
\"THIS IS MAKING MY FOOD CHOICES SO MUCH EASIER!\"
" I have been trying fiercely to change the way I eat, removing
processed foods from my diet. Learning the basics is making my food
choices so much easier! Thanks a Million!"
Richard A., Petaluma, CA
\"A BRILLIANT CONCEPT...\"
" This is a Brilliant Concept! I reserve the right to blame you
for any future weight gain! I did, however, tell the boys I would be
making Beef Stroganoff this weekend and I think they have set a count
down timer!"
Tara L. C, Derry, NH
\"WELL DONE...IT'S FANTASTIC!\"
" You have gained weight for a good cause! Well done, it's
fantastic, some great tips in there. Congrats!"
Niamh M., Blairgowrie, Perth and Kinross, UK
\"MY PRESENTATION WASN'T THE GREATEST...\"
"I braised a top round roast the way you showed and it was great,
even the sauce was good! My presentation wasn't the greatest, but my
girlfriend was proud of my efforts and asked me to keep trying. I
really enjoyed learning as I went along. _I WILL_ try again! "
Stephen B., Scottsdale, AZ
ONCE YOU HAVE AN UNDERSTANDING OF BASIC COOKING METHODS, THERE WILL
BE NO STOPPING YOU!
FOR EXAMPLE... ONCE YOU HAVE LEARNED TO BRAISE, YOU WILL FIND THERE
IS LITTLE DIFFERENCE BETWEEN BRAISING A _ POT ROAST_ AND MAKING _OSSO
BUCO!_
LEARN HOW TO _ROAST A PORK LOIN_ AND YOU WILL UNDERSTAND
ROASTING A _PRIME RIB!_
_STEAM FISH AND SHELLFISH_ AND YOU'LL QUICKLY BE _STEAMING
DELICATE TENDER MEATS_
_AND ON AND ON!!_
LEARN THE BASIC COOKING METHODS:
Learn the SAUTé basics. Excellent for tender meats and fish. I will
teach you to easily create pan sauces to finish the dish!
BRAISING inexpensive cuts of meat with aromatics, stock and wine
yielding a tender finish. Sauced made easily from the braising
liquids!
ROASTING more tender cuts of meat requiring no moisture. Excellent
for loin roasts, prime rib. Additional sauce recipes are included to
accompany these dishes.
Learn to roast the PERFECT TURKEY! Even better, I will teach you to
make a _velvety smooth, lump less_ gravy!
Once you have mastered DEEP FRYING, You can produce amazing party
wings, deep fried veggies, even deep fried cheese!
PAN-FRYING takes a bit more oil than sauté and is perfect for
breaded items such as cutlets. Can be used for a bit less ender cut of
meat than sauté.
EN PAPILLOTE is a quick cooking method for fish, tender bits of
chicken and vegetables using parchment paper. If you can cut a paper
heart, you can cook En Papillote!
I will teach you EGG COOKERY from the perfect hard boiled egg,
sunny-side up or over easy, even take the stigma out of making an
omelet.
STEAMING retains the essential vitamins in raw veggies, but when
used for fish and shellfish can produce and amazing sauce!
GRILLING can produce juicy and flavorful meats and vegetables. You
can even grill fruits!
BROILING is an excellent and quick method for delicate fish . Even a
not so tender piece of brisket (London Broil) cooked quickly and
sliced against the grain of the muscle can make a wonderful main dish!
BUT, THERE'S MORE!
THIS IS AN AMAZING AMOUNT OF INFORMATION, BUT WAIT...
There's Still Much More!!
HOW TO PURCHASE BEEF
HOW TO PURCHASE POULTRY
HOW TO PURCHASE LAMB
HOW TO PURCHASE SEAFOOD
HOW TO PURCHASE PORK
HOW TO PURCHASE VEGETABLES
MAKING CONSTRUCTED SAUCES
MAKING QUICK PAN SAUCES
STOCKS AND BROTHS
UNDERSTANDING THICKENERS
CLARIFYING BUTTER
KITCHEN BASICS
PURCHASING CUTLERY
HOW TO SAFELY HANDLE FOODS
COOLING FOODS
FREEZING FOODS
TASTING THE FOODS WE EAT
ABOUT THE USE OF SALT
\"FEEL TEST\" FOR DONENESS
COOKING MEDIUMS (FATS AND OILS)
COOKING TEMPERATURES
CONVERSION CHARTS
-------------------------
BUT WAIT....
HAVE YOU EVER HAD A PROBLEM DETERMINING WHAT HERBS AND SPICES TO USE
IN YOUR PREPARATIONS?
Not only will I provide you with information on Herb and Spice
Identification, but I will teach you how to taste the foods you
prepare and how to adjust the flavors accordingly.
You will learn the difference between acidic and alkaline herbs and
spices, salt and pepper to achieve the best, balanced flavors for your
dish
Videos will walk you through preparing these items for adding them
to your dishes and when to add them.
Have you ever wondered about the difference between dried and fresh
herbs, the quantities are different and they are used at different
times in the cooking process!
I will teach you where you taste each of these items when seasoning
your meal!
This Download is approximately 290 MB as a zipped file (which should
give you an idea of the overall information available to you!!).
In consideration of the size of this file, and as not to take up
valuable space on your hard drive, it has been put together as a
AutoRun CD or DVD. You can unzip the file and burn it directly onto a
CD-R or DVD-R Disc. Then it can be available to you only when you want
it and it's not taking up valuable room on your computer! This program
is in WINDOWS(c) FORMAT and only an un-zipping program is required.
All of the directions accompany your download link after you purchase
the program.
ONLY $19.95
After all, all you need is to prepare one fine meal to recover the
cost of this program while I've spent years of studying and practical
experience to develop it for you. _THE PRAISE YOU WILL RECEIVE ALONE
IS PRICELESS!_
ALMOST UNHEARD OF IN ONLINE SALES, I WILL PROVIDE YOU WITH
_MY EMAIL ADDRESS_
should you have any questions regarding cooking methods!!
_I'm really here to help you learn!_
ALL OF THIS FOR
ONLY
$19.95!
_STILL NOT CONVINCED??_
For a limited time only..
Download a complimentary video excerpt for the program and receive my
quarterly newsletter chocked full of ideas and recipes, which are
_yours to keep_ even if you decide not to purchase the program!
Receive your Free Video Excerpt from the Program!
Name:
E-mail:
FULL 8 WEEK, NO QUESTIONS ASKED MONEY BACK GUARANTEE
I'm so confident that this program will change THE WAY YOU UNDERSTAND
COOKING that I'm offering a full 8 week money back guarantee!
If you are not satisfied with culinary raves you'll receive as you
learn to cook, SIMPLY CONTACT ME FOR A FULL REFUND. Absolutely no
questions asked.
"I understand that if I order today, I will pay the limited time
Introductory price of just $19.95 and my satisfaction is 100%
guaranteed."
!
INCLUDES INSTANT DOWNLOAD WITHIN 10 MINUTES OF PURCHASE!
Click the ClickBank logo to purchase!
P.S. INCLUDED ON THE DOWNLOAD PAGE IS A SIGN-UP LIST FOR MY QUARTERLY
NEWSLETTER. I WILL BE SENDING ALONG PREPARATION INFORMATION AND
ADDITIONAL RECIPES FOR YOU TO TAKE ADVANTAGE OF YOUR NEWLY LEARNED
TECHNIQUES! THIS IS AN OPT-IN LIST AND IS NOT REQUIRED. IF YOU DON'T
FIND THE INFORMATION USEFUL, YOU CAN ALWAYS OPT-OUT. _I DO NOT
PROVIDE YOUR INFORMATION TO ANYONE, PERIOD!_
THIS OFFER IS FOR INSTANT ACCESS TO THE DIGITAL VERSION OF KITCHEN
BASICS FOR THE COOKING IMPAIRED.. *OR BASIC SURVIVAL FOR THE KITCHEN
IDIOT! IN .ZIP FORMAT AND FOMATTED TO BURN AS AN AUTO-START DISC. IF
YOU HAVE DIFICULTY BURNING THE DISC WITH THE INSTRUCTIONS PROVIDED
AFTER CHECKOUT, CONTACT SUPPORT@THEKITCHENIDIOT.COM. IF NOT RESOLVED ,
A DISC CAN BE SENT TO YOU FOR A NOMINAL SHIPPING CHARGE.
PRIVACY / AFFILLIATES
Chef Chuck Manos
P.O. Box 8399, Mesa, AZ 85214-8399
(c)2011 Chef C. Thomas Manos, All rights reserved.
Logo is pending (R)Trade Mark of Chef C. Thomas Manos
