Cover image for Jacques Pépin's complete techniques
Title:
Jacques Pépin's complete techniques
Author:
Pépin, Jacques.
Personal Author:
Uniform Title:
Technique complete
Publication Information:
New York : Black Dog & Leventhal Publishers, [2001]

©2001
Physical Description:
viii, 830 pages : illustrations ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:
Added Author:
ISBN:
9781579121655
Format :
Book

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TX651 .P397 2001 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.

From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.


Author Notes

Jacques Pepin is one of America's best-known cookbook authors and cooking teachers, and has appeared regularly on PBS-TV for more than a decade, hosting or co-hosting with Julia Child or his daughter, Claudine, more than 300 cooking shows. A former New York Times columnist, he is a contributing editor to Food & Wine magazine and has published nineteen cookbooks. He serves as Dean of Special Programs at The French Culinary Institute in New York City and teaches at Boston University. Born in Bourg-en-Bresse, France, he was the personal chef to three French heads of state before moving to the United States in 1959. He now lives in Connecticut.


Table of Contents

Introductionp. vii
Equipmentp. 1
The Basicsp. 5
Shellfish and Fishp. 157
Vegetablesp. 268
Poultry and Meatp. 351
Carvingp. 530
Breadsp. 551
Pastry and Dessertp. 581
Conversion Tablesp. 815
Indexp. 819