STAFF BOOK REVIEW: OCTOBER 1964 BY DAVID HALBERSTAM
by Kevin O’Neill, IT Systems Manager In his 1954 book God’s Country […]
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Jacques Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work "Jacques Pepin's Complete Techniques," is completely revised and updated with hundreds of color photographs and scores of new and updated techniques.
Jacques Pepin is America's leading culinary teacher and expert on classic methods of food preparation and techniques, having hosted 12 televisions series and written 26 cookbooks, he has earned his place in the pantheon of the all-time greatest chefs and cooks. The material for "Complete Techniques" is based on Pepin's 1978 and 1979 archetypal works "La Methode "and "La Technique." This revised and updated edition will include 60% color photographs and 30% new and updated techniques, all culled from Pepin's archive and hand-selected by Chef himself.
This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in 2,000 of step-by-step photographs.A comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flowers out of fruits and vegetables), to the complex (how to lard a pheasant pate and encase it in a decorative crust of breading, or how to break down a saddle of lamb).
Pepin's time-tested recipes show budding chefs, from the greenest home cook to the most seasoned professional, how to put techniques into practice. This completely revised and updated edition is also completely redesigned, with hundreds of full-color photographs, making it even easier to follow the step-by-step techniques.
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