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Jacques Pépin New Complete Techniques

The cooking guide Anthony Bourdain hails as “indispensable,” with methods from a James Beard Award–winning chef, TV star, and New York Times–bestselling author.For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the work...

File Size: 167801 KB
Print Length: 741 pages
Publisher: Black Dog & Leventhal Publishers; Reprint edition (November 13, 2012)
Publication Date: November 13, 2012
Sold by: Amazon Digital Services LLC
Language: English
Text-to-Speech: ::::
Word Wise: Enabled
Lending: Not Enabled
Screen Reader: ::::
Format: PDF ePub TXT book

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“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 ...”

that made him a household name in a completely revised and updated edition of his classic book.Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including:learning basics, such as how to use knives correctly and how to cut a flawless julienne;conquering classic recipes, such as crêpes suzette and hollandaise sauce;creating whimsical and elegant decorations, such as olive rabbits and tomato flowers;tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker;and much more.No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.