Author(s): Jacques Pepin
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.
Jacques Pepin is an expert on classic methods of food preparation and techniques, having hosted 12 television series and written 26 cookbooks, he has earned his pace in the pantheon of the all-time greatest chefs and cooks.; The material for Complete Techniques is based on Pepin's 1978 and 1979 archetypal works La Methode and La Technique. This revised and updated edition will include colour photographs and new and updated techniques, all culled from Pepin's archive and hand-selected by Chef himself.
"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
During the course of Jacques Pepin's long and illustrious career he has published 26 cookbooks and hosted 12 cooking series. One of the best-known culinary teachers in the world, he co-hosted with Julia Child and is among an elite group that has received the Chevalier de L'Ordre des Arts et des Letters and Chevalier de L'Ordre du Merite 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 write a quarterly column for Food & Wine.