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Jacques Pépin New Complete Techniques by [Pépin, Jacques]
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Jacques Pépin New Complete Techniques Kindle Edition

4.6 out of 5 stars 142 customer reviews

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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)


Product Details

  • File Size: 167390 KB
  • Print Length: 741 pages
  • Page Numbers Source ISBN: 1579129110
  • Publisher: Black Dog & Leventhal Publishers; Reprint edition (November 13, 2012)
  • Publication Date: November 13, 2012
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B009XNXSJA
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #155,410 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

By Grandma TOP 500 REVIEWER 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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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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2 Comments 68 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Kindle Edition Verified Purchase
The new version of Pepin's classic tutorial on culinary techniques is now in Kindle format and has hundreds of photos of step-by-step instruction from sharpening knives to peeling onions to boning out a joint or making a souffle. The recipes are often classic-looking but unfamiliar; for example, potato and cheese-stuffed onions. Looks like a garnish for a traditional roast, but I've never seen these onions before. They are broth-simmered onion shells, filled with a mashed potato, cream cheese, chive and parmesan filling. They are a fantastic side for a roast beef cooked for a big occasion. This kind of side dish can take some time up front but ends up as a very elegant accompaniment to make ahead of time and wow the guests. All you need is some blanched green beans or steamed broccoli, a green salad to follow (and maybe some fruit with cheeses for dessert) and you have a memorable dinner party.

In a way, this book is the perfect companion to Julia Child's classic Mastering the Art of French Cooking.) Though the recipes differ, the classics are here (onion soup, spinach timbales.) Julia Child's book is good reading and has excellent drawings, but Pepin's technique book shows the way you'd make many of these, with photographs that go step by step.

I REALLY LIKE the Kindle edition. (You need a color-capable Kindle such as a Fire.) I can prop the Kindle on the kitchen counter and keep the page up that I'm working from. And other than smudges on the screen, no pages to get spotted up or spilled on. In hardbound format, this is a big book and I always found it a bit unwieldy to have propped up on my counter.

Summary: a must for anyone who enjoys classic French cooking techniques. Great in Kindle format, revised edition has wonderful step-by-step photos. Recipes are often unique but classic.
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