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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)
This guy is not 'just a pretty face' and I so love looking at this cover; he knows his stuff . . . stuffing, also. Read morePublished 19 days ago by C. druehl
I love Jacques Pepin having watched him for 30 plus years. I have several of his books and decided to add the Techniques books "just because". Read morePublished 1 month ago by Lyn Robb
If you want to learn cooking techniques, there is no better teacher. Jacques Pepin is the man when it comes to cooking. Read morePublished 2 months ago by Wende Mate
Perfect in every way. Thank you for sharing your knowledge in cooking.Published 4 months ago by Karen Bradford
I learned so much from the original Jacquest Pepin cookbook that I purchased 40 some years ago. Just bought this as a go-to guide for a nephew.Published 4 months ago by Susan
The only true Chef -- he's remarkable.
Wish I could have afforded to eat at LePavillion when he was there - my boss did! Read more
Probably the most complete resource for cooking anything. The pictures and explanations make everything doable. Read morePublished 5 months ago by LG