Jacques Pépin – New Complete Techniques

Completely Revised and Updated

Jacques Pépin

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic work, Jacques Pépin’s Complete Techniques, is completely revised and updated with hundreds of color photographs and more than 70 new techniques.

“A standard kitchen item the world over…There has never been anything like it anywhere.”
—Julia Child

“This is the book that every aspiring cook should read before picking up a French knife. Concise, informative, indispensable.”
—Anthony Bourdain

 

“In La Technique Pépin asks the reader not to treat this as a book, to treat it as an apprenticeship. I took that to heart and, indirectly, Jacques Pépin became my mentor through these techniques.”
— Tom Colicchio

Renowned chef, writer, and teacher Jacques Pépin updates his seminal work, Complete Techniques, with new content and beautiful color photography, for everyone who loves food and time spent in the kitchen—from home cooks and culinary students to professional chefs.

Jacques Pépin New Complete Techniques features hundreds of color photographs from Pépin’s archive, as well as numerous techniques not seen in the original edition.

This comprehensive volume includes more than 1,000 methods and recipes, all demonstrated by Pépin in 2,250 step-by-step photographs. New Complete Techniques is nothing short of an intensive culinary course covering every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion) to the practical (how to properly carve a turkey) and the complex (how to break down a saddle of lamb or make traditional French puff pastry), to the decorative (how to make delicate flowers out of fruit and vegetables).

Jacques Pépin New Complete Techniques revises the original edition (which combined Pépin’s 1976 and 1979 archetypal works La Technique and La Methode) and adds material from his two-volume classic The Art of Cooking. Pépin is the ideal teacher, universally considered to be the grand master of techniques and methods.

Over the course of his exceptional 60-year career, Jacques Pépin has become one of the best-known and best-loved chefs in the world. He has hosted 13 television series and written 27 cookbooks. He is in the James Beard Foundation’s Cookbook Hall of Fame, has captured the foundation’s Who’s Who of Food and Beverage in America award, been recognized for Best TV Cooking Segment and Best Culinary Video, and in 2005, earned the foundation’s Lifetime Achievement Award. Chef Pépin won a daytime Emmy for a show he cohosted with Julia Child, and is among an elite group who have received the France’s highest civilian honor, the French Legion of Honor. A founder of the American Institute of Wine and Food, he currently teaches at the International Culinary Center (previously The French Culinary Institute) and Boston University. The chef was a columnist for The New York Times, and now writes a quarterly column for Food & Wine. He and his wife Gloria live in Madison, Connecticut.

Jacques Pépin has published 26 cookbooks and hosted 12 public-television cooking series. One of the best-known culinary teachers in the world, he has earned a place in the James Beard Foundation’s Cookbook Hall of Fame, captured the foundation’s Who’s Who of Food and Beverage in America award, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation’s Lifetime Achievement Award in 2005. Chef Jacques won a daytime Emmy award for a television show he cohosted with Julia Child and is among an elite group that has received the Chevalier de L’Ordre des Arts et des Lettres and Chevalier de L’Ordre du Mérite Agricole, two of the highest honors bestowed by the French government. The founder of the American Institute of Wine and Food, he shares his knowledge through teaching at The French Culinary Institute. A former columnist for The New York Times, Jacques writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. He lives with his wife in Madison, CT.

Available now from –
IndieBound
Amazon
Barnes & Noble