course60 Minutes

Andrew Zimmern's Kitchen Part 2 (Closing Soon)

Essential Cooking Techniques

Taught byAndrew Zimmern
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About This Course

In his second course, TV host, chef, and food authority Andrew Zimmern is back with more tips, tricks, and essential cooking techniques guaranteed to improve your culinary literacy. Learn how to braise by cooking a French staple, Daube de Boeuf. Poach a perfect salmon smothered in “No-fail Hollandaise.” Rock the wok with Chengdu Chicken. And indulge in Classic Southern Fried Chicken. This course will help build your confidence in the kitchen and leave your family, friends, and guests begging for you to cook more often.


  • The last day to enroll in this course is November 21, 2017.
  • The last day to access this course and its content is on December 31, 2017.

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Course Outline

What You Can Expect from this Course

Course 2 Outline: Culinary Basics, Part Two

In these lessons, Andrew picks up where he left off by teaching more must-learn culinary techniques. He starts with a French classic, Daube de Boeuf and ends with an American classic, Southern Fried Chicken. Andrew shares his culinary wisdom the only way he knows how. In a word: Awesomely.

Lesson 1 Braising| Daube de Boeuf
Lesson 2 Poaching | Salmon - Two Ways
Lesson 3 Wok Cooking | Chengdu-Style Chicken
Lesson 4 Broiling | Garides Saganaki
Lesson 5 Frying | Classic Southern Fried Chicken with Fried Shallots
Lesson 6 Course Conclusion

Andrew Zimmern

About Your Instructor

Learn Alongside Trusted Experts

Andrew Zimmern

A three-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is universally regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, executive producer and host of the Bizarre Foods franchise on Travel Channel (including Bizarre Foods with Andrew Zimmern, Andrew Zimmern’s Bizarre World, Bizarre Foods America, Bizarre Foods: Delicious Destinations ) and the new Driven By Food, Andrew has explored cultures in more than 150 countries, promoting impactful ways to think about, create, and live with food.

Learn More About Andrew