Amazon.com
If you've decided that cutting up an uncooked chicken is more of a mystery than the location of Jimmy Hoffa's body, and if your last attempt at poached eggs resembled egg soup, this former personal chef to three French presidents is here to rescue you. Now host of several public TV cooking series, Jacques Pepin taped this 89-minute lesson back in 1985, but it's still as fresh as his favorite eggs. The author of
La Methode and
La Technique spends the first 13 minutes going over the necessary tools for cooking, debunking knife sharpening myths, and explaining how to choose a pot. Then it's on to tomato sauce, poached eggs, white sauce, mayonnaise, the deftly rendered chicken, and finally, a fruit salad. In addition to demonstrating how to make these dishes, Pepin teaches shortcuts and proper methods of food preparation. Viewers will come away knowing how to dice an onion more efficiently, section an orange like a pro, and not only separate that chicken at the joints and sinews, but how to use every darn piece of it. Pepin's accessible manner and balance between cooking and talking made this tape easy to watch.
--Kimberly Heinrichs
Product Description
This video classic features Jacque Pepin, the master teacher and author of the cookbook classics "La Methode" and "La Technique" demonstrating a wide range of basic cooking techniques used to prepare tasty chicken, vegetable and egg dishes as well as classic sauces and more.
