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Jacques Pepin New Complete Techniques

Revised Edition of the Classic Work

Jacques P?pin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques P?pin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on P?pin?s 1978 and 1979 archetypal works La M?thode and La Technique,Jacques P?pin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by P?pin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.
Rezension
"Concise. Informative. Indispensible." -- Anthony Bourdain

"...Pépin asks the reader to not treat this as a book, treat it as an apprenticeship. I took that to heart, and, indirectly, Jacques Pépin became my mentor through these techniques." -- Tom Colicchio
Portrait
Jacques Pépin has published 26 cookbooks and hosted 12 public television cooking series. One of the best-known culinary teachers in the world, he's 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 co-hosted 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.
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Beschreibung

Produktdetails


Einband gebundene Ausgabe
Seitenzahl 736
Erscheinungsdatum 20.12.2010
Sprache Englisch
ISBN 978-1-57912-911-8
Verlag Black Dog & Leventhal Publishers
Maße (L/B/H) 24,1/21/5,5 cm
Gewicht 2524 g
Abbildungen Illustrations (some col.)
Buch (gebundene Ausgabe, Englisch)
Buch (gebundene Ausgabe, Englisch)
Fr. 45.90
Fr. 45.90
inkl. gesetzl. MwSt.
inkl. gesetzl. MwSt.
Versandfertig innert 1 - 2 Werktagen, Versandkostenfrei
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