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Jacques Pepin new complete techniques

Author: Jacques Pépin; Léon Perer; Tom Hopkins
Publisher: New York : Black Dog & Leventhal Publishers ; [London] : [Abrams [distributor], ©2012.
Edition/Format:   Print book : EnglishView all editions and formats
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  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Jacques Pépin; Léon Perer; Tom Hopkins
ISBN: 9781579129118 1579129110
OCLC Number: 806200520
Notes: Updated version of: Jacques Pépin's complete techniques, c2001, which combined La Methode, c1978, and La Technique, c1979.
Includes index.
Description: 736 pages : illustrations (some color) ; 24 cm
Contents: Equipment --
Basics, sauces, and stocks --
Vegetables --
Eggs --
Fish and shellfish --
Poultry --
Meat --
Offal and charcuterie --
Carving --
Bread and pasta --
Pastry and dessert --
Presentation.
Other Titles: New complete techniques
Responsibility: photographs by Léon Perer and Tom Hopkins.

Abstract:

Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work is completely revised and updated with more than  Read more...

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"Concise. Informative. Indispensible." -- Anthony Bourdain..".P pin asks the reader to not treat this as a book, treat it as an apprenticeship. I took that to heart, and, indirectly, Jacques P pin Read more...

 
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