Jacques Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pepin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.
Based on Pepin?s 1978 and 1979 archetypal works La Methode and La Technique,Jacques Pepin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pepin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).
The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.
"There has never been anything like it anywhere."
"Concise. Informative. Indispensible."--Anthony Bourdain
"Pepin asks the reader to not treat this as a book, treat it as an apprenticeship. I took that to heart, and, indirectly, Jacques Pepin became my mentor through these techniques."--Tom Colicchio
Number Of Pages: 736
Published: 13th November 2012
Publisher: Black Dog & Leventhal Publishers Inc
Country of Publication: US
Dimensions (cm): 24.1 x 21.2
Weight (kg): 2.5
Edition Number: 1
Edition Type: Revised