Jacques Pépin New Complete Techniques Sampler: A Sampler: 7 Recipes, 13 Techniques
A sampling of recipes from Jacques Pépin New Complete Techniques, by the grand master of cooking skills and methods
Jacques Pépin’s work has been universally hailed by professional chefs and home cooks alike. Updated with new techniques and recipes, demonstrated by Pépin in step-by-step photographs, the Jacques Pépin New Complete Techniques Sampler is a culinary course on classic cooking, carefully selected from Pépin’s full New Complete Techniques cookbook. These time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put the techniques into practice. Inside you’ll find step-by-step demonstration photographs and a fresh design to make it even easier to follow the guidelines.
This is a fixed-format ebook, which preserves the design and layout of the original print book.
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400 degrees bake beat the whites beurre blanc black pepper blade bowl bread brown butterfly carrot centimeter central bone ceramic sharpener cheese chicken clean cold water cook Crêpes Suzettes crust cup 118 milliliters cup 237 milliliters cutting edge discolor dough egg whites egg yolk emulsion fettuccine fingers fork fresh freshly ground black garlic gill grams Grand Marnier ground black pepper HARD-SHELL CRAB heat Heavy aluminum heavy cream Holding the Knife hollandaise ingredients Jacques Pépin Keep kitchen knives liquid meat metal minutes mixture moules marinière mushrooms mussels parsley Place plate poulette professional raspberries recipe remove rib cage Roasting Rockwell Scale saucepan sauté separate Separating Eggs served shallots shell side skillet slice slide ſº soufflé stainless steel Steak au Poivre steel sharpener stone strong boil stuffed tablespoons teaspoon freshly ground temperature thick thin tomato Trim trout turkey unsalted butter verythin wedges whisk wine wing yeast