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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)
THE BOOK IS GREAT! I received my package as specified in the details and it was exactly what I paid for. Thanks guys!Published 1 day ago by kevin pate
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 24 days ago by MG
Jacques Pepin can explain a technique in 2 minutes better than I can in an hour (check out his youtube on knife skills). Read morePublished 1 month ago by Matthew J. Lau
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 morePublished 1 month ago by shalietoohot
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 didPublished 1 month ago by mandi j marquardt
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 morePublished 2 months ago by Oscar Roque
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