NEW! OVERSIZE HARDCOVER ILLUSTRATED EDITION with Price Intact DJ, 345 pp. 1st Ed. Includes **STOCKS & SOUPS. ** EGGS. ** SHELLFISH & FISH. **POULTRY & GAME. *MEAT. The great chef
& teacher Jacques Pepin gives us a magnificent cooking education in this volume ensemble of wonderful-tasting recipes carefully worked out so that as we prepare the dishes we master a comprehensive range of important cooking techniques. His recipe instructions are interwoven w/ more than 1,300 crystal-clear color photographs, enabling us to see him at work, guiding us through every step of the making of each dish. And he shows us how to create just the right accompaniments for every main course so that the taste, texture, & color of the vegetables & garnishes interact harmoniously on the finished plate. * In the 1st of two volumes that cover the art of cooking, Pepin concentrates on Stocks & Soups, Eggs, Shellfish & Fish, Poultry & Game, & Meat. From "Angry Trout" in Hot Pecan Sauce w/ hush puppies & a garnish of carved mushrooms, to Shell Roast Napa w/ tomato coulis & onion custard, to Long Island Bouillabaisse w/ Rouille Sauce, to Braised Duck w/ Glazed Shallots & Honey Sweet Potatoes, the recipes reflect Jacques Pepin's classic French training & the delightfully imaginative, eclectic palate that he has developed during his 30 years in America.... **Usually SHIPS WITHIN 24HRS Mon-Sat, excluding holidays, carefully packed. Follow up e-mail with USPS Delivery Confirmation or USPS Customs Declaration Form Number when shipped. *WE WELCOME ORDERS FROM NEW INTERNATIONAL BUYERS!
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