OR
Read for Free
with Kindle Unlimited

Deliver to your Kindle or other device

Enter a promotion code
or gift card
 
 
 

Try it free

Sample the beginning of this book for free

Deliver to your Kindle or other device

Sorry, this item is not available in
Image not available for
Color:
Image not available
 

Jacques Pépin New Complete Techniques [Kindle Edition]

Jacques Pépin
4.6 out of 5 stars  See all reviews (102 customer reviews)

Digital List Price: $24.99 What's this?
Print List Price: $39.95
Kindle Price: $14.49
You Save: $25.46 (64%)
 
Kindle Unlimited Read this title for free and get unlimited access to over 700,000 titles. Learn More

Free Kindle Reading App Anybody can read Kindle books—even without a Kindle device—with the FREE Kindle app for smartphones, tablets and computers.

To get the free app, enter your email address or mobile phone number.

Formats

Amazon Price New from Used from
Kindle Edition $14.49  
Hardcover $28.67  
Paperback --  
"The Whole30" by Melissa Hartwig and Dallas Hartwig
Check out 100 recipes, like Chimichurri Beef Kabobs and Citrus Ginger Glaze, developed by certified sports nutritionists Melissa and Dallas Hartwig in The Whole30. Learn more

Book Description

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'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 Pépin in thousands of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife 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.


Editorial Reviews

Review

"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

From the Back Cover

Jacques Pepin's landmark, fully illustrated guides to all of the cooking fundamentals, La Technique and La Methods, are finally available in one volume, fully updated by the author.

The publication of Jacques Pepin's Complete Techniques is sure to be celebrated by expert cooks and beginners alike. Here, the man Julia Child has called "not only a renowned chef, a foremost authority on French cuisine, a great teacher and. truly a master technician" provides easy-to-follow instructions for hundreds of culinary procedures and preparations, including:

Braising Beef - Breading Veal Scallopine - Carving Poached Salmon - Stuffing Sausage - Making Chocolate Cigarettes - Cleaning and Boning Trout - Cooking and Presenting Lobsters - Filling Cream Puffs - Filleting Fish - Folding Napkins - Topping Fruit Tarts - Making Green Noodles - Grilling Poultry - Holding the Knife - Using Ladyfingers - Lining Cake Pans - Making Pepper Steak - Rolling Pie Dough - Poaching Eggs - Preparing Mussels - Peeling Onions - Using Fish Stock - Creating Apple Swans - Separating Eggs - Making Sole Meuniere - Stuffing Mushrooms - Trimming and Cooking Meat - Braising Chicken Livers - Frying Parsley - Poaching Salmon - Carving Rib Roast - Baking Country Bread and Baguettes - Making Fruit Cake - Flaming Bananas - Glazing Cake with Fondant - Seeding a Cucumber - Cleaning Salad - Fluting Mushrooms - Coating a Cookie Sheet - Folding in Butter - Icing a Vodka Bottle - Shucking Oysters - Peeling and Preparing Green Peppers - Braising Lettuce - Trussing Poultry . and much more.

"This is the book that every aspiring cook should read before picking up a French knife. Concise, informative, indispensable." (Anthony Bourdain, author of Kitchen Confidential and A Cook's Tour)

"A through-going study of the skills of the kitchen as interpreted by an extraordinarily talented and skilled French chef. An invaluable book for anyone seriously interested in cooking with class." (Helen McCully, former food editor, House Beautiful)


Product Details

  • File Size: 65376 KB
  • Print Length: 728 pages
  • Publisher: Black Dog & Leventhal Publishers; Reprint edition (November 13, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B009XNXSJA
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #40,712 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images?


Customer Reviews

Most Helpful Customer Reviews
131 of 138 people found the following review helpful
Format:Hardcover|Verified Purchase
Over the years I have come to realize that there are two kinds of cooks in this world - those who follow a recipe like they are conducting an experiment in nuclear chemistry and those who look at a recipe more as a general set of guidelines to build on. While the "nuclear science" sort of cook will find Jacques Pépin New Complete Techniques helpful, it really was written for those of us who belong to the "guidelines" group. Here are the basic techniques to build on.

I came to appreciate Jacques Pepin rather late in life. Yes, I had acquired a cookbook or two of his over my five decades plus of collecting and seen him on TV a few times, but it wasn't until after I had watched Julia Child truss a chicken a few years ago that Pepin's quiet competence really struck me. Why it hadn't struck me before, I'll never know. Heaven knows I've watched Julia a thousand times or more, from her very earliest days on TV. Here was Julia Child, one of the world's most famous chefs, busily cutting and snipping and tying here and tying there for several minutes, until the chicken she was trussing for the rotisserie looked more like a badly wound ball of yarn than a chicken! And yet, my old-fashioned butcher of years gone by knew how to turn a rolled roast into a neat package with a single piece of string in a flash. So did my Dad. And that was when it dawned on me that Julia Child, Kitchen Goddess, did NOT know how to properly tie up a piece of meat.

My TV shows of choice are almost always cooking shows of one sort or another, so it wasn't long after that revelation that I began to notice that virtually none of today's younger TV chefs do either.
Read more ›
Was this review helpful to you?
58 of 62 people found the following review helpful
Format:Kindle Edition
Jacques Pepin is a master and he shares his knowledge freely and anything you absorb from reading just a page or two will improve your cooking. Other reviews will fill you in on Jacques and his ability to convey his knowledge in a way that helps you to cook/improve any recipe or make your own creations.

What I have to add here deals with the format of THIS electronic book. On a lark, I picked up the book sample on BOTH Amazon and Barnes-n-noble, and viewed it on my Kindle-for-PC and nook-online, to see how bad the photos would be on the screen. I did not expect to see a difference, this was just an experiment. I was stunned to see a BIG difference! While the text size was virtually identical in both places, the photo size varied considerably. The photo of Jacques about to hit the garlic with the heel of his hand on Kindle-for-PC occupied about one third of the horizontal line of print below the photo. As of this writing (Feb 4, 2013) using my full screen and a page display, the photo was a little less than 2 inches wide--rather small for a "how to" book. Now, COMPARE that to the other ebook format: the same photo occupied about 80% of the print line below it: on my same full screen also using a 2 page display, that same photo was just shy of 5 inches wide--what a difference a photo of that size makes!! That was even better than what I saw in the print book. I never expected that.

Honestly, overall, I prefer the Kindle "look" of electronic books, and the photos in this Kindle sample loaded MUCH faster than on B-n-N online, but the difference the size of the photos make in this book is HUGE. I am hoping this is a correctable software difference, and that Amazon can make Kindle-for-PC show the larger photos at some future date.
Read more ›
Was this review helpful to you?
24 of 30 people found the following review helpful
Format:Hardcover
A very thick, heavy tome that might be your reference source of choice. Here master chef Jacques Pepin takes you through perhaps everything you might want to know about cooking but were ashamed to ask? With over 500 techniques explained in detail and 160 recipes to put your learning to the test, do you need anything else?

Like so many books of this genre, often the book's success or not can depend on just how you get on with the book and its style. For review we had been given an incomplete, advanced "proof" which sadly had many parts missing, yet from what we could review there is certainly a large amount of thorough, detailed information on offer. Many of the techniques double up with a recipe, such as hollowing out and stuffing artichokes, a lot of the basics might appear as common sense and some of the more esoteric items such as how to make a decorative swan from a fruit might have you scratching your head.

Yet there is certainly a method behind any perceived madness. Take peeling the humble onion. Of course you might blunder through doing it, perhaps wasting so much in the process that you'd have a chef questioning your parentage if he or she saw you do that in their kitchen. You might struggle with tearful eyes (and that is before the bad language) to boot. So here in the privacy of your own home you could swallow your pride, discreetly look up something you might be unsure about and then start doing it without any fuss or hassle... oblivious to any family members that you've possibly corrected something you've never really understood before. It can be our little secret...
Read more ›
Comment | 
Was this review helpful to you?
Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
If you can't learn from this book then you cooking techniques are in trouble
Published 2 days ago by james hogg
5.0 out of 5 stars If u have to have one book - this is it
solid book for anybody who wants to learn to cook like a proper chef. Balanced mix of techniques and actual recipes
Published 15 days ago by Andrei Tchijov
4.0 out of 5 stars Four Stars
Clear and concise recepies.
Published 17 days ago by David Berger
5.0 out of 5 stars Five Stars
good price thanks
Published 17 days ago by vu ta
5.0 out of 5 stars Very useful book for anyone wanting to improve their cooking
Great book! Many techniques with detailed description
Published 25 days ago by D
5.0 out of 5 stars A collection critical book
What to say? If you are a beginner, get it and study it. Start on page one, and work through. Patience and hard work will pay off. Read more
Published 1 month ago by Amazon Customer
3.0 out of 5 stars Ho-hum.
This appears to be a collection of older things. I am not much impressed sorry to say.
Published 1 month ago by pat hagedorn
5.0 out of 5 stars Five Stars
Love this technique manual. Easy read and clear concise instructions.
Published 1 month ago by Tony
5.0 out of 5 stars Five Stars
Great book, amazing author. Shipped in the time expected.
Published 1 month ago by Elle Rico
3.0 out of 5 stars I love Jaques Pepin
I love Jaques Pepin. This book is exactly what it says it is, i.e. a book on technique. Therefore it probably should have a higher rating. Read more
Published 1 month ago by RDurnan
Search Customer Reviews
Search these reviews only

More About the Author

Discover books, learn about writers, read author blogs, and more.

What Other Items Do Customers Buy After Viewing This Item?


Forums

There are no discussions about this product yet.
Be the first to discuss this product with the community.
Start a new discussion
Topic:
First post:
Prompts for sign-in
 


Look for Similar Items by Category