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's Complete 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. -- Publisher Marketing
