How did I overcome this obstacle and become a creative and confident cook?
Well, I went to culinary school!

Two years and $40,000 later - I got it! Cooking is NOT about recipes. It's about learning the fundamentals (the Basic Cooking Methods, as I call them) and then applying that knowledge with your own creativity to ANY recipe.

BUT
You don't have to go to culinary school

to be a better cook at home!

If you've followed my cooking instruction videos on my video blog - or on this website, you know it is my passion to teach you the fundamentals of cooking - The Basic Cooking Methods I learned in Culinary School - that make cooking work and help you to understand and better use written recipes for great results.

Get the Complete Cooking Collection Now!

$247 Value

$97 Introductory Price

Keep Reading for More Details about each of the Burn Your Recipes DVDs and to take a peek at what's inside!

In 97 Minutes, Volume 1 will teach you how to:

Master the best time-saving tricks in the kitchen - your basic knife skills.
Start enjoying prep with these classic knife cuts and short cuts.
Cook your way to improved health and nutrition using whole foods you prepare in your own home.
Proudly serve attractive food for guests by learning the best and easiest methods for cutting over 25 of the most common household meats, fruits and vegetables.
Find the cut you need in one click with 34 chapters, all labeled and organized for easy access so you can practice until you get it right.
Save Money!
Equip your kitchen with ONLY the necessary pots, pans and tools you'll need.
Recognize how food becomes spoiled and learn how to prevent it and extend the life of your food.
Be a smart knife-shopper. Learn the construction and use of the four knives you absolutely must have in your kitchen.

What People are saying about
Burn Your Recipes:The Complete Cooking Collection:

"This is a fundamental change from cook book instructions. This cooking instruction is NEW and EXCITING and very approachable for the average person to transform the way they prepare and cook food. Based on my own personal experience with Chef Todd's cooking instruction, I am positive it will make you 300% better! Chef Todd is informative, skilled - both in the kitchen and in education. The DVD is at a pace that keeps you interested. Viewing a few chapters prior to starting a meal should improve your delivery many times over! For less than the cost of one night out to dinner, anyone who likes to eat should own this DVD."
~Dave Allison
Marketing and Sales Director, Food and Wine Enthusiast
Horizon Wine Cellars

"I have so many cooking books I could start my own shop, but none really seem to give you everything. They always leave things out so you have to learn more. "Burn Your Recipes, Volume 1" gives the basics that are not given to you unless you are training to be a chef and paying a lot of money. I love short cuts, but you don't need short cuts if you know the basics. I got my moneys worth just from learning which knives, pots & pans to have in my Kitchen. Thanks for making the video and look forward to vol 2."
~Guy Normas, UK

"I love your DVD , thanks. I especially liked the knife skills section. I really liked how you dealt with several items of produce rather than just an onion and a tomato. Since viewing your DVD and videos, and with a lot of practice, I can chop quickly , safely and impressively. I have even mastered de-boning and buy whole tenderloins to cut up (man, it's SOOOO tender). Thanks again..I'm so much better off now."
~Cal, Australia

"While I am not a formally trained chef/Cook, I have attended many cooking classes, including those from the Culinary Institute of America. I have always wanted to break away from the cookbook style of cooking and to better understand what was happening and how to execute with my own spin on the dishes I prepared. While these classes were good, I still lacked a good understanding of the basics and how to come up with my own "recipe". Not only did Chef Todd's DVD and vast library of instructional videos help me better understand the basics, he did what the classes were unable to do - show me how to "Burn My recipes"."
~Steve Howard, Texas (US)

Get the Complete Cooking Collection Now!

$247 Value

$97 Introductory Price

Check Out the Table of Contents for
"Burn Your Recipes" Volume 1
and you'll see why my cooking instruction
is so often compared to Culinary School
with a few key exceptions:

It is provided directly to YOU - for use in your home, at your convenience - when YOU need it!

It is designed for the home cook and those who want to learn
the fundamentals without having to take Math and Science too.

It doesn't cost $40,000 and take 2 years to complete

BURN YOUR RECIPES, VOLUME 1
TABLE OF CONTENTS

Chapter 1: Welcome and How to Use this DVD
Chapter 2: The ONLY Pots and Pans You Really Need
Chapter 3: How to Choose the Right Pots and Pans for Your Stove
Chapter 4: The Essential Kitchen Hand Tools to Make Your Prep Easier
Chapter 5: The Three Biggest Threats to Food Quality
Chapter 6: Six Ways to Protect Your Food and Keep it Wholesome and Fresh
Chapter 7: The System Used by Professionals to Ensure Food Quality
Chapter 8: The Four “Must-Have” Kitchen Knives
Chapter 9: The Beginners Guide to Understanding the Parts of Any Knife
Chapter 10: Be Confident with the Knife in Your Hand by Choosing the Correct Knife
Chapter 11: How to Keep Your Knives Sharp and Safe
Chapter 12: Holding the Knife for Accuracy and Safety
Chapter 13: Mastering the Classic Knife Cuts
Chapters 14—21: The Definitive Guide to Expertly Cutting the Most Common Household Fruits and Vegetables—Quickly and Easily for Picture-Perfect Results Every Time (Part 1)
Chapter 14: Filet of Green Pepper
Chapter 15: Bias Cut for Stirfry Vegetables
Chapter 16: Dicing an Onion
Chapter 17: Dicing a Shallot
Chapter 18: Julienne of Onion
Chapter 19: How to make Round Items into Sticks and Cubes
Chapter 20: Mince Garlic and Ginger for Fresh Seasonings
Chapter 21: How to Chop Parsley and Basil for Everyday Use
Chapter 22: The Slicing Knife
Chapter 23: The Paring Knife
Chapter 24: Putting it all Together
Chapter 25: How to Choose the Right Knife for the Right Job
Chapters 26—32: The Definitive Guide to Expertly Cutting the Most Common Household Fruits and Vegetables—Quickly and Easily for Picture-Perfect Results Every Time (Part 2):
Chapter 26: Diced Honeydew and Cantaloupe Melon
Chapter 27: Diced Watermelon
Chapter 28: An Easy Method for Preparing Pineapple
Chapter 29: Tropical Fruit - Kiwi and Mango
Chapter 30: Tree Fruit—Apples and Pears
Chapter 31: Stone Fruit—Peaches and Plums
Chapter 32: Sectioning Citrus Fruit with Skill and Precision
Chapter 33: Getting the Most out of Meat by Correctly Using the Boning Knife for Cleaning and Portioning
Chapter 34: Congratulations and Volume 2 Preview

Also Included are these Special Bonus Items:

Bonus #1:
Checklist of
Essential Kitchen Pots and Pans & the Necessary Hand Tools and Equipment
Stock your kitchen with necessities WITHOUT over-spending!

Bonus #2:
Classic Knife Cuts
Practice Cheat Sheet
Practice all of your knife cuts using this essential guide!

Bonus #3:
Kitchen Safety
Quick Reference Guide
The easy and safe way to prepare your kitchen for cooking!

Get the Complete Cooking Collection Now!

$247 Value

$97 Introductory Price

Scroll Down to Read about "Burn Your Recipes" Volume 2:
How to Master Taste, Heat and Nutrition
and Transform your Cooking from Fair to Fantastic

Burn Your Recipes, Volume 2:

will teach you:

The four main "tastes" and how these variables affect all cooking

All of the rules of controlling heat to achieve optimum results every time

The essential kitchen pantry items and staples for everyday cooking success

BURN YOUR RECIPES, VOLUME 2
TABLE OF CONTENTS

Part 1: 7 healthy elements in food that you may be cooking away
Chapter 1: Developing Your Cooking Vocabulary
Chapter 2: Carbohydrates
Chapter 3: Proteins
Chapter 4: Vitamins
Chapter 5: Fats
Chapter 6: Liquids
Chapter 7: Minerals
Part 2: Getting the most exciting flavors into your meals with 6 kitchen staples
Chapter 8: How to tell the difference between Herbs and Spices, and how to choose the right ones for your cooking
Chapter 9: Bouquet Garni & Sachet – how to leave flavors in your food without leaving herbs and spices behind.
Chapter 10: Nuts – Add flavor, color, texture to any meal.
Chapter 11: Vinegars – Why acids are necessary for cooking chemistry
Chapters 12: Fats and Oils – Flavors, nutrients, and conductors of heat
Chapter 13: Condiments - Instant flavor profiles for any cooking method
Chapter 14: Pasta, Grains – Dried items to have at your disposal to compliment any meal.
Part 3: What Chefs know about heat that cookbooks never tell you
Chapter 15: The Two Basic Types of Heat and their Benefits and Drawbacks in Cooking
Chapter 16: The 4 Changes in Food When Cooked
Chapter 19: The Basic Elements of Recipes Revealed: Now Start Cooking Your Own!

Get the Complete Cooking Collection Now!

$247 Value

$97 Introductory Price

Also Included are these Special Bonus Items:

Bonus #1:
The Essential Nutrients in Food
Fact Sheet
You'll use this every day!

Bonus #2:
Must-Have
Kitchen Pantry Checklist
The easy way to prepare for quick and easy everyday cooking!

Bonus #3:
The Effects of Heat on Food - Temperature Progression Chart
A visual guide to how heat effects food so you can control heat vs heat controlling you!

Get the Complete Cooking Collection Now!

$247 Value

$97 Introductory Price

Scroll Down to Read about "Burn Your Recipes" Volume 3:
The Secrets of Basic Cooking Method Revealed

Burn Your Recipes, Volume 3:

The Secrets of Basic Cooking Method Revealed

You Will Learn:

The mysteries of the 5 Mother Sauces (plus one!)
These easy-to-learn techniques will enable you to master all sauces!

Over 15 Basic Cooking Methods and how to determine which to use when

The simple secret about stocks that takes everyday cooking to a new level

How to master the tricky techniques of preparing perfect vegetables

BURN YOUR RECIPES, VOLUME 3

TABLE OF CONTENTS

Part 1: The definitive guide to all cooking methods and how to choose the right one for amazing results
Chapter 1: Roasting
Chapter 2: Sauteing
Chapter 3: Deep Frying
Chapter 4: Pan Frying
Chapter 5: Grilling
Chapter 6: Boil
Chapter 7: Poach
Chapter 8: Simmer
Chapter 9: Steam
Chapter 10: Braising
Chapter 11: Stewing
Part 2: The three parts of all sauces you must know to improve all meals immediately
Chapter 12: The difference between stocks and broths
Chapter 13: Chicken Stock
Chapter 14: Beef Stock
Chapter 15: Roux
Chapter 16: Cornstarch Slurry
Chapter 17: Beurre Manie
Chapter 18: Egg Yolk Liason
Chapter 19: Reduction
Chapter 20: Bechamel Sauce
Chapter 21: Veloute Sauce
Chapter 22: Brown Sauce
Chapter 23: Tomato Sauce
Chapter 24: Hollandaise Sauce
Chapter 25: Beurre Blanc
Part 3: The secrets of retaining flavor, color, texture and nutritional qualities in vegetables.
Chapter 26: Fiber: Keep your cooked veggies firm and crisp with a common pantry item
Chapter 27: Flavor: Which vegetables to choose for greatest fresh flavor
Chapter 28: Color: Learn the secrets to treating green white, red and yellow vegetables differently to keep them bright and fresh
Chapter 29: Nutrients: The two main ways cooking can destroy the nutritional value of vegetables and how to avoid them
Chapter 30: The 7 Rules of Vegetable Cookery

Also Included are these Special Bonus Items:

Bonus #1:
The CompleteCooking Methods Glossary
An amazing and complete resource

Bonus #2:
5 Mother Sauces (+1!) Prep Chart
A great easy-to-use quick reference!

Bonus #3:
Cooking Vegetables Primer
A quick start guide to vegetable cookery!

BOTTOM LINE:

This Cooking DVD Series Burn Your Recipes is for:

• Creative home cooks who are tired of recipes that don't work and want to start learning how to really cook and make ANY recipe work.
• Fans of the Chef Todd's video cooking instruction who are ready to learn more advanced skills and take their cooking to the next level.
• Culinary students, professional cooks and aspiring chefs who are looking to reinforce their basic cooking skills and learn more.
• Cooks everywhere who want to create more wholesome, nutritious meals and save money by cooking at home.
• Students enrolled in Web Cooking Classes who want to jump-start their lessons

You will probably not enjoy Burn Your Recipes if you:

• are just searching for another recipe.
• don't want to impress friends and family with great meals.
• aren't interested in learning how to save time and money.
• don't like to eat.

Chef Todd's "100% Unconditional"Personal Guarantee
I want you to learn these basic cooking methods and become a better cook at home. It is my passion to help you achieve success in cooking. Get these DVDs in the Burn Your Recipes Series, and all the awesome bonus gifts now! Try them and use them for 30 days. I promise you will be a better cook and well on your way to cooking like a chef at home after using this DVD Series and the instruction contained within. BUT - If you don't agree, within 30 days of purchase, you can return the DVDs for a full refund - no questions asked! I am THIS sure that you will love Burn Your Recipes and that it will help you in your culinary goals, but if it doesn't - you get your money back! You have NOTHING to lose and so much to gain!

Get the Complete Cooking Collection Now!

$247 Value

$97 Introductory Price