Title:
Jacques Pepin new complete techniques
Alternate title:
New complete techniques
Summary:
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).
General Note:
Updated version of: Jacques Pépin's complete techniques, c2001, which combined La Methode, c1978, and La Technique, c1979.
Includes index.
Contents:
Equipment -- Basics, sauces, and stocks -- Vegetables -- Eggs -- Fish and shellfish -- Poultry -- Meat -- Offal and charcuterie -- Carving -- Bread and pasta -- Pastry and dessert -- Presentation.
Physical Description:
736 pages : illustrations (some color) ; 24 cm
Genre:
Subject Term:
Publisher:
Black Dog & Leventhal Publishers ; [Abrams [distributor]],
Publication Date:
2012
ISBN:
9781579129118
Publication Information:
New York : Black Dog & Leventhal Publishers ; [London] : [Abrams [distributor]], ©2012.
Call Number:
641.5 PEPIN