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Jacques Pépin New Complete Techniques

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Overview

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin’s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique,Jacques Pépin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. ...

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Overview

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin’s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique,Jacques Pépin'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 Pépin 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.

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Editorial Reviews

From Barnes & Noble

Based on two French standards from the seventies, Jacques Pépin's New Complete Techniques was hailed as one of the essential English language works on cooking when it was published a decade ago. Now, Pépin has completely revised and updated that 2001 bestseller, adding new recipes, hundreds of new techniques, and more than 1,000 new color photographs. Already a standard among both professional and home cooks, this 728-page volume serves as both a superlative gathering of French recipes and a classic course in culinary techniques. A fine gift for any serious cook.

From the Publisher
"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

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Product Details

  • ISBN-13: 9781579129118
  • Publisher: Black Dog & Leventhal Publishers, Inc.
  • Publication date: 11/13/2012
  • Edition description: Reprint
  • Pages: 728
  • Sales rank: 74,317
  • Product dimensions: 8.44 (w) x 9.32 (h) x 2.12 (d)

Meet the Author

Jacques Pepin

Jacques Pépin has published 26 cookbooks and hosted 12 public television cooking series. One of the best-known culinary teachers in the world, he's earned a place in the James Beard Foundation's Cookbook Hall of Fame, captured the foundation's Who's Who of Food and Beverage in America award, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation's Lifetime Achievement Award in 2005. Chef Jacques won a daytime Emmy award for a television show he co-hosted with Julia Child and is among an elite group that has received the Chevalier de L'Ordre des Arts et des Lettres and Chevalier de L'Ordre du Mérite Agricole, two of the highest honors bestowed by the French government. The founder of the American Institute of Wine and Food, he shares his knowledge through teaching at The French Culinary Institute. A former columnist for The New York Times, Jacques writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. He lives with his wife in Madison, CT.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted January 11, 2013

    Recommended to all who love cooking!

    I purchased this for my boyfriend and he absolutely loves it. This is a great book for someone with a passion for cooking and who are always looking to learn more. It offers great techniques whether you are a beginner or advanced chef!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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