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Jacques Pépin New Complete Techniques Hardcover – Nov 13 2012

4.6 out of 5 stars 5 customer reviews

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  • Jacques Pépin New Complete Techniques
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Product Details

  • Hardcover: 736 pages
  • Publisher: Black Dog & Leventhal; Revised edition (Nov. 13 2012)
  • Language: English
  • ISBN-10: 1579129110
  • ISBN-13: 978-1579129118
  • Product Dimensions: 21.6 x 5.1 x 24.1 cm
  • Shipping Weight: 2.4 Kg
  • Average Customer Review: 4.6 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #20,814 in Books (See Top 100 in Books)
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Product Description

Review

"Concise. Informative. Indispensible." -- Anthony Bourdain

"...Pépin asks the reader to not treat this as a book, treat it as an apprenticeship. I took that to heart, and, indirectly, Jacques Pépin became my mentor through these techniques." -- Tom Colicchio

From the Back Cover

Jacques Pepin's landmark, fully illustrated guides to all of the cooking fundamentals, La Technique and La Methods, are finally available in one volume, fully updated by the author.

The publication of Jacques Pepin's Complete Techniques is sure to be celebrated by expert cooks and beginners alike. Here, the man Julia Child has called "not only a renowned chef, a foremost authority on French cuisine, a great teacher and. truly a master technician" provides easy-to-follow instructions for hundreds of culinary procedures and preparations, including:

Braising Beef - Breading Veal Scallopine - Carving Poached Salmon - Stuffing Sausage - Making Chocolate Cigarettes - Cleaning and Boning Trout - Cooking and Presenting Lobsters - Filling Cream Puffs - Filleting Fish - Folding Napkins - Topping Fruit Tarts - Making Green Noodles - Grilling Poultry - Holding the Knife - Using Ladyfingers - Lining Cake Pans - Making Pepper Steak - Rolling Pie Dough - Poaching Eggs - Preparing Mussels - Peeling Onions - Using Fish Stock - Creating Apple Swans - Separating Eggs - Making Sole Meuniere - Stuffing Mushrooms - Trimming and Cooking Meat - Braising Chicken Livers - Frying Parsley - Poaching Salmon - Carving Rib Roast - Baking Country Bread and Baguettes - Making Fruit Cake - Flaming Bananas - Glazing Cake with Fondant - Seeding a Cucumber - Cleaning Salad - Fluting Mushrooms - Coating a Cookie Sheet - Folding in Butter - Icing a Vodka Bottle - Shucking Oysters - Peeling and Preparing Green Peppers - Braising Lettuce - Trussing Poultry . and much more.

"This is the book that every aspiring cook should read before picking up a French knife. Concise, informative, indispensable." (Anthony Bourdain, author of Kitchen Confidential and A Cook's Tour)

"A through-going study of the skills of the kitchen as interpreted by an extraordinarily talented and skilled French chef. An invaluable book for anyone seriously interested in cooking with class." (Helen McCully, former food editor, House Beautiful)

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Top Customer Reviews

Format: Hardcover Verified Purchase
Not a book for the 4 ingredient chef. This is for the individual who secretly yearns to be a chef. The illustrations provide you with an excellent knowledge of "how to". This book has good recipes but more than that buy it to learn all the un-spoken techniques used in restaurant kitchens. Jacques Pepin owns the rights to master chef and this book allows you to see how he got those stars and stripes. Book also doubles as a 15 pound door stop if you need one (every ounce is pure joy though)
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Format: Hardcover Verified Purchase
I have purchased many cookbooks in the past, but this one far exceeds them all. More than telling you what to do, this book will help you to know why. Teach a man to fish....
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Format: Hardcover Verified Purchase
This book tries to cover alot at a very high level. Yes, it does have lots of pictures that complement the instructions, but I would've been happier if it covered fewer topics in depth.
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Format: Hardcover Verified Purchase
Great book - wish it was ALL in colour though.
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Format: Hardcover Verified Purchase
An excellent cooking instruction manual that is well illustrated. Jacques Pepin provides detailed explanations for a full range of cooking techniques that would benefit novices and experts.
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