On Sale: Nov 13, 2012
Page Count: 736 pages
Publisher: Black Dog & Leventhal
ISBN-13: 9781579129118

$45.00

$57.00 CAD

Format

Format:

Hardcover (Revised) $45.00 $57.00 CAD
Hardcover $60.00 $75.00 CAD

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Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin‘s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

A culinary masterclass taught by the master himself, Jacques Pépin’s New Complete Techniques includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by photographs featuring Pépin himself.

Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish. Whether you’re a home cook interested in learning basic skills, or a seasoned professional looking for pro-tips, Jacques Pépin‘sNew Complete Techniques has something for everyone.An example of the range of topics covered includes:

How to sharpen a knife
How to peel an onion
How to bone a chicken
How to make decorative swans and flowers out of fruits and vegetables
How to use an old refrigerator as a smoker for trout

The time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

Genre:

"There has never been anything like it anywhere."

Julia Child
"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

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Jacques Pepin

About the Author

Jacques Pépin is a chef, author, television personality, educator, and artist. He has starred in twelve acclaimed PBS cooking series including Julia and Jacques Cooking at Home which won a Daytime Emmy Award. The winner of sixteen James Beard Awards, including a Lifetime Achievement Award in 2005, he is the author of over thirty cookbooks, including The Apprentice, Essential Pépin, and Jacques Pépin Quick & Simple. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016.

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