Customer Reviews

Jacques Pepin's Cooking Techniques [VHS]

5 star:		(4)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I debated whether to buy this series or the new DVD which comes with recipes. However, I had seen this when it was first shown on PBS and liked it very much, so I decided to stick with the original. Very glad I did! Jacques Pepin is very thorough in explaining and demonstrating how to get started in the kitchen, such as why chefs always have a towel attached to their aprons (so they can clean knives and dry hands, and handle hot-to-touch pots/pans!). The first tape discusses safety in the kitchen, especially how to use knives and other sharp implements. You see the logical sequence as you build up skills. (Just like having to learn to walk before running.) The tapes get more complicated as he discusses eggs, how to cook, carve and serve meats, fish and poultry, etc. But everything falls back on the first steps shown in tape 1. Even though this is on VHS and some viewers may have gone all DVD, this series is worth going retro again. (Buy a combo VHS/DVD unit and everyone will be happy.) The one difficulty I had was that sometimes I didn't quite understand Mr. Pepin's accent. Oh well, c'est la vie. And happy cooking!

If your desire is to bring your culinary skills to a higher level, this series of video lessons is absolutely superb. Jacques Pepin is one of the icons in the food world... and he is equally adept as a teacher. This is not the typical cook show flash with trendy recipes, but rather a true comprehensive course in cooking techniques. Both the beginner and those more experienced in the kitchen will benefit from this 5-tape series. My wife and I are professionally trained, yet we have watched this series numerous times and continue to learn with each viewing. I cannot offer high enough praise for Jacques' video contribution to aspiring chefs.

When my library discarded hundreds of VHS tapes, I nearly fainted. I had gone to check out this set of videos for myself and a friend and thought I'd never see them again.

This chef taught me how to cut an onion and changed my cooking life for the better. Even though they are VHS tapes, the techniques are quick and simple so you might learn a lot very quickly while waiting for your topic to come up.

My BF got me some good knifes after watching the segment on knife use, I've learned how to prepare different veggies with less mess and waste, I saw but haven't used the method to debone a whole chicken without having to cut it to pieces.

I wish that the publisher would take these tapes and convert them in whole to DVD, I've heard that the new releases are not complete like this set of tapes are. Everything from fruits, veggies, how to use the knife, meats, eggs, it's all covered. Since I now own the tapes I can take my time to watch all of them now and see what I've missed. Boo on the library for throwing away such valuable information. Most people today have no idea how to cook or prepare food and Rachel Ray is NOT the solution. Jacques shows how to take real food whole veggies, unprepped fruit, non prepped meats- and make real meals with it. I think I eat better after watching these tapes cause I want to practice the techniques!

I remember watching this program along with all of Jacques Pepin's programs on Saturday mornings on PBS. If you need to learn anything about technique, Pepin is the guy to look to. He is technically perfect, a great instructor, and his tapes are superior to the DVD set. As a professional cook who did not go to culinary school to learn the trade, rather work in restaurants, I commonly refer to these tapes if I need to refresh on a certain knife skill or neat trick. Yes there are videos online of certain clips from this set, but having the whole set is an invaluable resource. This will never leave my reference collection and a great gift for anyone interested as a home cook or someone that wants to cook professionally.

remember - Happy Cooking!

Chef Pepin covers all the basics from sharpening knives and using towels to the complexities of proper boning and the 'correct' ways to crack an egg or make an omelet. This video collection is great for those who aspire to improve cooking techniques. I submit that even those very experienced in the kitchen will learn enough to make the investment worthwhile. FWIW, I saved substantially by being willing to purchase on VHS format.

These videos illustrate the techniques that Jacques Pepin mentions again and again in his cookbook, and they are well-worth learning. From simple things like the best way to wash a leek to how to completely debone a chicken. The buyer should be aware that the emphasis is not on completing recipes or menus, but really on the fundamentals of cutting, preparing meat, preparing vegetables (washing, cutting), as well as more ornamental techniques for desserts and pastries.

Learning these techniques really enlarged my repertoire, so that I can debone a whole chicken, use the carcass for his Chicken Fricasee recipe and the other parts for other recipes like Chicken Ballotine.

Jacques Pepin is a superb teacher and these videos are the next best thing to a lesson in person. I only give this four stars as I would personally have liked to see more complete recipes that incorporate these techniques.