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Jacques Pepin New Complete Techniques
Click to zoom the image Jacques Pepin New Complete Techniques
Publisher:Black Dog & Leventhal Publishers
Publication Date:2012-11-13
ISBN-10:1579129110
ISBN-13:9781579129118
Number of Pages:728 Pages
Book Type:hardcover
Books Dimensions:235 x 203 mm
Format of ebooks: PDF(Acrobat Reader) or Word version doc Document
Brief introduction of ebooks
Jacques Pepin New Complete Techniques


This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in thousands of step-by-step photographs.; A comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flower out of fruits and vegetables), to the complex (how to lard a pheasant pate and encase it in a decorative crust of breading, or how to break a saddle of lamb).; Pepin's time-tested recipes show budding chefs, from the greenest home cook to the most seasoned professional, how to put techniques into practice.; This completely revised and updated edition is also completely redesigned, with hundreds of full-colour photographs making it even easier to follow the step-by-step techniques.
Abstract
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's" "Complete 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.

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