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The eGullet Culinary Institute (eGCI)

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Welcome to the eGullet Culinary Institute (eGCI)
The member-supported Society for Culinary Arts & Letters is proud to present its online culinary academy, the eGullet Culinary Institute (eGCI). In recognition of the value of this special feature and to make others like it possible, please take a moment, if you have not already, to upgrade to a Society Donor membership. If you are not yet a member, please first join the Society.

150 topics in this forum

  1. Q&A -- How to be a better food writer 1 2 3 4

    By eGCI Team,
    • 90 replies
    • 33.4k views

  2. On Consommé

    By eGCI Team,
    • 1 reply
    • 42.8k views

  3. On Consommé

    By eGCI Team,
    • 20 replies
    • 20k views

  4. Q&A -- Pit Roasting a Pig

    By eGCI Team,
    • 19 replies
    • 21.7k views

  5. Pit Roasting a Pig

    By eGCI Team,
    • 0 replies
    • 78.2k views

  6. Vegetarian Cooking for Everyone

    By eGCI Team,
    • 0 replies
    • 24.5k views

  7. Q&A -- Vegetarian Cooking for Everyone 1 2

    By eGCI Team,
    • 45 replies
    • 20k views

  8. James Villas, Extracts from Between Bites

    By eGCI Team,
    • 0 replies
    • 10.1k views

  9. Q&A -- James Villas, Extracts from Between Bites

    By eGCI Team,
    • 22 replies
    • 11.7k views

  10. Menu Planning

    By eGCI Team,
    • 0 replies
    • 27.3k views

  11. Q&A -- Menu Planning 1 2

    By eGCI Team,
    • 27 replies
    • 14.4k views

  12. Knife Maintenance and Sharpening

    By eGCI Team,
    • 1 reply
    • 1.4m views

  13. Q&A -- Knife Maintenance and Sharpening 1 2 3 4 11

    By eGCI Team,
    • 265 replies
    • 138.5k views

  14. Basic Knife Skills

    By eGCI Team,
    • 0 replies
    • 322.8k views

  15. Q&A -- Basic Knife Skills 1 2 3 4

    By eGCI Team,
    • 85 replies
    • 51.8k views

  16. Q&A -- Understanding Stovetop Cookware 1 2 3 4 24

    By eGCI Team,
    • 583 replies
    • 306.7k views

  17. Understanding Stovetop Cookware

    By eGCI Team,
    • 0 replies
    • 309k views

  18. Q&A -- Stock based Sauces Unit 4

    By eGCI Team,
    • 19 replies
    • 13k views

  19. Stock based Sauces - Unit 4 Day 4

    By eGCI Team,
    • 0 replies
    • 36.3k views

  20. Q&A -- Straining, defatting and reducing Unit 3 1 2 3 4 9

    By eGCI Team,
    • 211 replies
    • 57.2k views

  21. Stocks -- Straining, defatting and reducing Unit 3

    By eGCI Team,
    • 0 replies
    • 24.7k views

  22. Q&A for Simmering the Basic Stocks - Unit 2 Day 2 1 2 3 4 5

    By eGCI Team,
    • 118 replies
    • 40.8k views

  23. Simmering the Basic Stocks - Unit 2 Day 2

    By eGCI Team,
    • 0 replies
    • 26.5k views

  24. Q&A for Stocks and Sauces Class - Unit 1 Day1 1 2 3 4 5

    By eGCI Team,
    • 104 replies
    • 37.5k views

  25. Stocks and Sauces Class - Unit 1 Day1

    By eGCI Team,
    • 0 replies
    • 44.4k views
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