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Jacques Pépin New Complete Techniques Hardcover – November 13, 2012


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Product Details

  • Hardcover: 736 pages
  • Publisher: Black Dog & Leventhal Publishers; Revised edition (November 13, 2012)
  • Language: English
  • ISBN-10: 1579129110
  • ISBN-13: 978-1579129118
  • Product Dimensions: 9.3 x 8.5 x 2.1 inches
  • Shipping Weight: 5.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (71 customer reviews)
  • Amazon Best Sellers Rank: #30,281 in Books (See Top 100 in Books)

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)


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Customer Reviews

4.7 out of 5 stars
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You will learn some of the classical cooking techniques from master chef Jacques Pepin.
Penmouse
Really a MUST HAVE for the beginning cook and also a GREAT book for anyone wanting to really improve their own cooking.
H L Crawford
The book provides step-by-step instructions and pictures, which are easy to understand.
R. B. Applehans, Jr.

Most Helpful Customer Reviews

107 of 113 people found the following review helpful By Grandma TOP 100 REVIEWERVINE VOICE on November 18, 2012
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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44 of 47 people found the following review helpful By A. S. Hale on February 4, 2013
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 By I. Darren on December 2, 2012
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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