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Jacques Pépin New Complete Techniques [Kindle Edition]

Jacques Pépin
4.7 out of 5 stars  See all reviews (71 customer reviews)

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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.

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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 Inside Flap

From one of the world's best-known and most highly respected chefs comes a true publishing event: a fully up-to-date, one-volume edition of La Technique and La Methode, featuring step-by-step photographs of Pepin's hands on every page - along with his inimitably clear and concise instruction on each technique.

Jacques Pepin's Complete Techniques features everything the home cook needs to perfect:  poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Featured throughout the book, Pepin's classic recipes offer budding masters the opportunity to put lessons into practice with extraordinary results.

Moving from the basics (holding and sharpening knives, peeling vegetables, separating and poaching eggs, making stocks and sauces, carving meats, even folding napkins) through each food category (fish and shellfish, vegetables, poultry and meat, breads, pastry, and dessert), Jacques Pepin's Complete Techniques is the most comprehensive study of French cooking methods ever collected in one volume. It is sure to become an indispensable part of every home cook's library for many years to come.

When professionals work with ease and rapidity, it is a result of long years of practice and discipline. There are no secrets or tricks; only feats of skill (tours de main) acquired with prolonged effort. Through endless repetition, these techniques will become so much a part of you that you'll never forget them.

"People often tell me that what surprises them most is watching me cook and talk at the same time. This is because my hands are trained to the point where I do not have to think about the processes I use as I make a recipe-it's automatic. Instead of fighting the mechanics of cooking. I can concentrate on thinking about the combination of ingredients, about taste, and about texture. You may be very creative and imaginative in the kitchen, but you cannot take advantage of those qualities if you don't know the basics. A solid background must precede inventiveness." (Jacques Pepin, from the Introduction)

Jacques Pepin is one of America's best-known cookbook authors and cooking teachers, and has appeared regularly on PBS-TV for more than a decade, hosting or co-hosting with Julia Child or his daughter Claudine, more than 300 cooking shows. A former New York Times columnist, he is a contributing editor to Food & Wine magazine and has published nineteen cookbooks. He serves as Dean of Special Programs at The French Culinary Institute in New York City and teaches at Boston University. Born in Borg-en-Bresse, France, he was the personal chef to three French heads of state before moving to the United States in 1959. He now lives in Connecticut.


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:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #94,267 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
107 of 113 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.
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45 of 48 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.
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21 of 26 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...
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Most Recent Customer Reviews
5.0 out of 5 stars Jaques' Book
THE BOOK IS GREAT! I received my package as specified in the details and it was exactly what I paid for. Thanks guys!
Published 4 days ago by kevin pate
5.0 out of 5 stars The dinners have been great since this book arrived
Thanks Jacques. The dinners have been great since this book arrived.
Published 22 days ago by Tony
5.0 out of 5 stars The Book Tiitle says it all
He goes in depth with making an omelet to decorating a cake. He showed me how to make demi-glace (delicious pan sauce) though it is time consuming. well worth it.
Published 27 days ago by MG
5.0 out of 5 stars Jacques Pepin can explain a technique in 2 minutes better than I can...
Jacques Pepin can explain a technique in 2 minutes better than I can in an hour (check out his youtube on knife skills). Read more
Published 1 month ago by Matthew J. Lau
4.0 out of 5 stars A treasure!!!!
I just got this at a church bazaar. Really good book easy to understand. I am a baking fanatic so I already know many tecniques. Read more
Published 1 month ago by shalietoohot
5.0 out of 5 stars great book
this really is the basic techniques of everything you need to know about cooking. I heard about it on the Taste, and had to get it, and im so glad i did
Published 1 month ago by mandi j marquardt
5.0 out of 5 stars Cook away
very good instructions and lots of pictures
Published 2 months ago by Catalina Friedman
5.0 out of 5 stars Great Book!
In culinary school you will have to do a lot of ready and practice a lot of techniques. In Chef Pépin's book it provides a lot of step by step details that helps you... Read more
Published 2 months ago by Oscar Roque
5.0 out of 5 stars Masterful techniques from the master
I am sure it has all been said re: Jacques Pepin. His techniques are tried and true and this book serves as a well stained go to resource in every kitchen.
Published 2 months ago by markbavi
5.0 out of 5 stars More than techniques
This is a valuable addition to the serious amateur home cook's bookshelf (or professional, for that matter). The width and depth of the book's content is amazing.
Published 2 months ago by Willard
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