Jacques Pépin's Complete Techniques (Paperback)

~ Jacques Pépin (Author), Léon Perer (Photographer)
Key Phrases: cream puff cake, biscuit roulé, pound puff paste, United States, Grand Marnier, Saddle of Lamb (more...)

Editorial Reviews

Product Description

The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.

From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home," comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

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.

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Product Details

• Paperback: 848 pages
• Publisher: Black Dog & Leventhal Publishers (May 1, 2001)
• Language: English
• ISBN-10: 1579121659
• ISBN-13: 978-1579121655
• Product Dimensions: 9.2 x 8 x 1.8 inches
• Shipping Weight: 3.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (48 customer reviews)
• Amazon.com Sales Rank: #5,588 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

139 of 145 people found the following review helpful:

5.0 out of 5 stars Essential Authority on Techniques. Highly Recommended, June 3, 2004

By	B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

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`Jacques Pepin's Complete Techniques' may be one of the landmark works signaling the beginning of the Renaissance of American culinary practice. This volume, published in 2001, is an omnibus of two earlier works, `La Technique' published in 1976 and `La Methode' published in 1979, just as Pepin was changing his career from leading French chef to culinary writer and educator. These will probably always stand as his most important books.

The book in English that is most similar to this is James Peterson's `Essentials of Cooking'. This newer volume is an excellent book with color photographs and coverage of subjects which is probably pretty complete for the average culinary amateur. Pepin's work is in an entirely different class, aimed at the professional and, by extension, the foodie wannabe professional.

In Peterson's book, the first chapter, `Basics', covers twenty-four (24) topics. In his first chapter of the same name, Pepin covers seventy (70) subjects. Even allowing for the fact that Pepin includes nine (9) egg topics in Basics that Peterson puts in a later chapter, this is an impressive margin of coverage from Pepin. Pepin's topics tend to be somewhat more basic and focus heavily on knife skills, even including a section on how to sharpen knives. Even though these topics are simple, Pepin gives each technique all the attention it needs. One of the clearest examples of Pepin's great attention to detail is in his treatment of my favorite subject for evaluating one's culinary writing. This is how to make a classic French omelet. As I noted in my review of Peterson's book, Chef James is just a bit short on some important details. Pepin not only covers all the bases, but also adds a few tips to omelet making technique that I have not seen elsewhere. The only warning I give about his technique is that since it was written before non-stick surfaces on saute pans were perfected and available on high-end cookware, the author does not recommend them. All recent descriptions of omelet making strongly recommend non-stick pans for all egg cookery.

The chapter on Fish and Shellfish continues Pepin's emphasis on basics, including several topics for which the average amateur chef may never have a use, such as methods for handling sea urchins, frogs legs, salmon in aspic, and pate of fish. Conversely, I am surprised to find no section on the `en papillote' cooking method that Peterson covers in detail. Other Peterson topics on which Pepin passes are methods for squid and preparing salmon steaks. The differences in coverage in this chapter alone make it worth one's while to own both books.

The chapter on vegetables is a real wealth of techniques for making really cheap ingredients into impressive presentations. You can dream about poaching or smoking whole Scottish line-caught salmon, but you can easily afford to do one of the eleven (11) different techniques Pepin describes for potatoes. In fact, this is probably some of the most dramatic evidence of the French obsession with food preparation. When I think of Irish potato preparations, I think of boiled potatoes, champ, and colcannon. In this chapter, the French have eight (8) different ways of just cutting potatoes, let alone all the methods used to fry, gratin, roast, boil, and saute potatoes in the French lexicon.

Pepin uncharacteristically combines poultry and meat into one chapter, but this is incidental. Pepin and Peterson cover a roughly equal number of chicken subjects, with Pepin covering some more typically French subjects such as glazing and sausage making. On cutting up a chicken, I give extra points to Peterson for the efficacy of his color pictures detailing his technique. Pepin very usefully separates all his carving techniques into a separate chapter that covers fish, birds, and beasts.

In the next chapter on `Breads', Pepin covers a topic that Peterson simply does not even touch. Pepin points out that bread making is one of those activities which involves a few simple ingredients, but a highly sophisticated technique. Like making a good omelet, it's all in knowing how. Having made a fairly wide variety of loaves of bread in my time, I would not recommend Pepin's book as the best introduction to breadmaking. His book is all about technique. It gives practically no understanding of why you do each of the steps in a particular way. And, his basic breadmaking technique is a little different from any other I have seen. On the positive side, I would strongly recommend anyone attempting to make baguettes to check out Pepin's description, as it is the only place I have seen pictures of classic baguette making equipment in use.

The real jewel in this book is the last chapter on `Pastry and Dessert'. This is the first indication I had of Pepin's skill as a pastry chef in addition to his great reputation as a savory chef. This by far the longest chapter in the book and has the greatest potential to adding a bit of `wow' to one's entertaining. One of the more important gems hidden in this chapter is Pepin's technique for making crepes in the section on Crepes Suzettes. I have successfully made crepes using Julia Child's recipe for years, yet Pepin's pictures and comments succeed in adding to my knowledge of the technique. For the supreme `wow' effect, check out the technique for the Christmas Yule Log (Buche de Noel). Another major topic absent from Peterson's book you will find here is the method for soufflé. In spite of all these flash dishes, the chapter still concentrates on a lot of very basic building block techniques such as recipes for custards, creams, meringues, toasts, galettes, caramel, brittle, and chocolate leaves.

If you are an aspiring professional or serious foodie, Pepin's book is probably the most important book you can have in your kitchen. It covers twice the material of Peterson's book with greater authority and fewer lapses. If you are an amateur who enjoys cooking, get both. Highly recommended.

93 of 97 people found the following review helpful:

5.0 out of 5 stars An excellent resource for the experienced or novice cook, August 2, 2001

By	W. Zientek-Sico (PerfectEntertaining.com) - See all my reviews (REAL NAME)

Finally! The excellent and extremely clear and well written collection of techniques assembled by Jacques Pepin, one of the most knowledgeable and well respected chefs in the world, have been published in a reasonably priced, paperback book.

If you are lucky enough to own Pepin's original hardcover books La Methode and La Technique, you already know how excellent the information is in these books. It is concise, practical, well written, and most of all, very useful! Even if you own La Methode and La Technique this book is worth purchasing. Both books are out of print and are hard to find and are reserved to my cookbook collection. This book is worth buying to keep readily on hand in the kitchen at all times.

If you don't own the original two books than this book is doubly worth purchasing. Whether your are a complete novice cook or an experienced home chef you will find this book extremely valuable. The information is well organized which makes it to find the techniques that you are looking for almost instantly.

Almost as important as the techniques are the recipes. Many of them have been used by Pepin for over 30 years and are truly time tested. They are well written, making it easy for any cook to get superior results at home.

All in all, this is truly one of the best cooking technique books you can buy regardless of what level of cooking experience you have. The soft cover edition is lighter and easier to use, making it more practical to have on hand in the kitchenas well as less expensive than the hardcover edition.

28 of 28 people found the following review helpful:

5.0 out of 5 stars lucid and comprehensive review, July 27, 2001

By	audrey (white mtns) - See all my reviews (TOP 500 REVIEWER)

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This review is from: Jacques Pepin's Complete Techniques (Hardcover)

If you've ever seen Monsieur Pepin on television, you know he is charming and clear, and a wonderful teacher. These qualities come through in this volume, a combined reissue of two classics from the '70s which have been out-of-print: La Methode and La Technique.

After a short section on equipment, there are seven longer sections (with a varying number of techniques): The Basics (70), Shellfish and Fish (33), Vegetables (39), Poultry and Meat (54), Carving (9), Breads (8), Pastry and Dessert (96). An example of specific techniques covered -- in Poultry and Meat you would find, among others: Trussing Chicken and Other Poultry, Tying a Roast, Kidneys, Cold Parsleyed Ham, Trimming and Cooking Meat, and Cuts of Fillet. Each technique is several pages long, and is presented as a series of photographs, each accompanied by a sentence or two describing the step being taken. Directions are clear, pictures (of Jacques's own hands, he assures us) are well selected and illustrative.

There are also many fine recipes, including many you may have seen on various television shows in which the author has appeared, such as the beautiful Christmas Yule Log. You will find basic recipes, like pie shells, as well as more advanced.

The volume ends with conversion charts and an index.

This is an indispensable resource for the serious cook.