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Jacques Pepin's New Complete Techniques

Pepin, Jacques (Book - 2012 )
Average Rating: 5 stars out of 5.
Jacques Pepin's New Complete Techniques
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Workman Press.

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.

Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique,Jacques Pépin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).

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



Baker & Taylor
Completely revised and updated with more than 1,000 color photographs and 30 percent new techniques, a classic seminal work by the culinary grand master provides instructions for every aspect of traditional cooking and is complemented by time-tested recipes that demonstrate how to put key techniques into practice.

Baker
& Taylor

Provides instructions for every aspect of traditional cooking and is complemented by time-tested recipes that demonstrate how to put key techniques into practice.

Authors: Pepin, Jacques
Statement of Responsibility: photographs by Leon Perer and Tom Hopkins
Title: Jacques Pepin's New complete techniques
Publisher: New York : Black Dog & Leventhal ; London : Abrams [distributor], c2012
Characteristics: 736 p. : ill. (some col.) ; 24 cm.
Notes: Updated version of: Jacques Pepin's Complete techniques, c2001, which combined La Methode, c1978, and La Technique, c1979
Includes index
Subject Headings: Cooking
Topical Term: Cooking
Additional Contributors: Pépin, Jacques
Perer, Léon
Hopkins, Tom
Alternate Title: New complete techniques
ISBN: 9781579129118
1579129110
Branch Call Number: 641.5 P
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