Dreadfully Ever After Sale
 
 

Recently Viewed clear list


Original Essays | September 15, 2014

Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



There's this writer, William Shakespeare. Perhaps you've heard of him. He wrote this play, Romeo and Juliet. Maybe you've heard of it as well. It's... Continue »

spacer
Qualifying orders ship free.
$12.50
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- French

This title in other editions

Jacques Pepin's Complete Techniques

by and

Jacques Pepin's Complete Techniques Cover

 

Synopses & Reviews

Publisher Comments:

From one of the world's best-known and most highly respected chefs comes a true publishing event: a fully up-to-date, one-volume edition of La Technique and La Methode, featuring step-by-step photographs of Pepin's hands on every page — along with his inimitably clear and concise instruction on each technique.

Jacques Pepin's Complete Techniques features everything the home cook needs to perfect his poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Featured throughout the book, Pepin's classic recipes offer budding masters the opportunity to put lessons into practice with extraordinary results.

Moving from the basics (holding and sharpening knives, peeling vegetables, separating and poaching eggs, making stocks and sauces, carving meats, even folding napkins) through each food category (fish and shellfish, vegetables, poultry and meat, breads, pastry, and dessert), Jacques Pepin's Complete Techniques is the most comprehensive study of French cooking methods ever collected in one volume. It is sure to become an indispensable part of every home cook library for many years to come.

"When professionals work with ease and rapidity, it is a result of long years of practice and discipline. There are no secrets or tricks; only feats of skill (tours de main) acquired with prolonged effort. Through endless repetition, these techniques will become so much a part of you that you'll never forget them.

"People often tell me that what surprises them most is watching me cook and talk at the same time. This is because my hands are trained to the point where I do not have to think about the processes I use as I make a recipe — it's automatic. Instead of fighting the mechanics of cooking. I can concentrate on thinking about the combination of ingredients, about taste, and about texture. You may be very creative and imaginative in the kitchen, but you cannot take advantage of those qualities if you don't know the basics. A solid background must precede inventiveness." (Jacques Pepin, from the Introduction)

Review:

"A through-going study of the skills of the kitchen as interpreted by an extraordinarily talented and skilled French chef. An invaluable book for anyone seriously interested in cooking with class." Helen McCully, former food editor, House Beautiful

Review:

"This is the book that every aspiring cook should read before picking up a French knife. Concise, informative, indispensable." Anthony Bourdain, author of Kitchen Confidential and A Cook's Tour

Synopsis:

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. Pepin'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.

Description:

Jacques Pepin's landmark, fully illustrated guides to all of the cooking fundamentals, La Technique and La Methode, are finally available in one volume, fully updated by the author.

The publication of Jacques Pepin's Complete Techniques is sure to be celebrated by expert cooks and beginners alike. Here, the man Julia Child has called "not only a renowned chef, a foremost authority on French cuisine, a great teacher and...truly a master technician" provides easy-to-follow instructions for hundreds of culinary procedures and preparations, including:

Braising Beef - Breading Veal Scallopine - Carving Poached Salmon - Stuffing Sausage - Making Chocolate Cigarettes - Cleaning and Boning Trout - Cooking and Presenting Lobsters - Filling Cream Puffs - Filleting Fish - Folding Napkins - Topping Fruit Tarts - Making Green Noodles - Grilling Poultry - Holding the Knife - Using Ladyfingers - Lining Cake Pans - Making Pepper Steak - Rolling Pie Dough - Poaching Eggs - Preparing Mussels - Peeling Onions - Using Fish Stock - Creating Apple Swans - Separating Eggs - Making Sole Meuniere - Stuffing Mushrooms - Trimming and Cooking Meat - Braising Chicken Livers - Frying Parsley - Poaching Salmon - Carving Rib Roast - Baking Country Bread and Baguettes - Making Fruit Cake - Flaming Bananas - Glazing Cake with Fondant - Seeding a Cucumber - Cleaning Salad - Fluting Mushrooms - Coating a Cookie Sheet - Folding in Butter - Icing a Vodka Bottle - Shucking Oysters - Peeling and Preparing Green Peppers - Braising Lettuce - Trussing Poultry - and much more.

About the Author

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

INTRODUCTION

EQUIPMENT 1

THE BASICS 5

SHELLFISH AND FISH 157

VEGETABLES 268

POULTRY AND MEAT 351

CARVING 530

BREADS 551

PASTRY AND DESSERT 581

CONVERSION TABLES 815

INDEX 819

Product Details

ISBN:
9781579121655
Author:
Jacques Pepin and Leon Perer (Photographer)
Publisher:
Black Dog & Leventhal Publishers
Photographer:
Perer, Leon
Author:
Jacques P
Author:
Perer, L
Author:
Perer, Leon
Author:
on Perer
Author:
Perer, Lon
Author:
Pin
Author:
L
Author:
on
Author:
eacute
Author:
Pepin, Jacques
Author:
P.
Author:
pin, Jacques
Author:
&
Author:
Ppin, Jacques
Location:
New York
Subject:
Reference
Subject:
Cookery
Subject:
Cooking
Subject:
Methods - Beginner's Cookery
Subject:
Cooking - Reference
Subject:
COOKING / Methods/General
Subject:
COOKING / Courses and Dishes / General
Subject:
Cooking : Courses & Dishes - General
Subject:
Cooking and Food-Beginning
Subject:
Cooking and Food-Miscellaneous Methods
Copyright:
Edition Description:
Trade Paperback
Series Volume:
GTR-511
Publication Date:
20010501
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
8 x 9
Pages:
848
Dimensions:
9.5 x 8.31 x 1.94 in 4 lb

Other books you might like

  1. The Gourmet Cookbook: More Than...
    Used Hardcover $6.50
  2. Jacques Pepin's Fast Food My Way
    Used Hardcover $8.95
  3. Anthony Bourdain's Les Halles...
    Used Hardcover $26.00
  4. Sauces Classical & Contemporary Sauc... Used Hardcover $17.95
  5. Le Cordon Bleu classic French cookbook. Used Hardcover $6.95
  6. Le Cordon Bleu's Complete Cooking... Used Hardcover $19.95

Related Subjects

Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » French

Jacques Pepin's Complete Techniques Used Trade Paper
0 stars - 0 reviews
$12.50 In Stock
Product details 848 pages Black Dog and Leventhal Publishing Inc - English 9781579121655 Reviews:
"Review" by , "A through-going study of the skills of the kitchen as interpreted by an extraordinarily talented and skilled French chef. An invaluable book for anyone seriously interested in cooking with class."
"Review" by , "This is the book that every aspiring cook should read before picking up a French knife. Concise, informative, indispensable."
"Synopsis" by , 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. Pepin'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.

spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.