Jacques P pin New Complete Techniques

Jacques P  pin New Complete Techniques
Author: Jacques Pepin
Publsiher: Black Dog & Leventhal
Total Pages: 736
Release: 2012-11-13
ISBN 10: 9781579129118
ISBN 13: 1579129110
Language: EN, FR, DE, ES & NL

Jacques P pin New Complete Techniques Book Review:

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin?s 1978 and 1979 archetypal works La Méthode and La Technique,Jacques Pépin'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 Pépin 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.

Jacques P pin New Complete Techniques

Jacques P  pin New Complete Techniques
Author: Jacques Pépin
Publsiher: Open Road Media
Total Pages: 728
Release: 2012-11-13
ISBN 10: 1480401609
ISBN 13: 9781480401600
Language: EN, FR, DE, ES & NL

Jacques P pin New Complete Techniques Book Review:

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

Jacques Pepin s Complete Techniques

Jacques Pepin s Complete Techniques
Author: Jacques Pépin
Publsiher: Black Dog & Leventhal Pub
Total Pages: 830
Release: 2001
ISBN 10: 9781579121655
ISBN 13: 1579121659
Language: EN, FR, DE, ES & NL

Jacques Pepin s Complete Techniques Book Review:

Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast.

A French Chef Cooks at Home

A French Chef Cooks at Home
Author: Jacques Pepin
Publsiher: Simon & Schuster
Total Pages: 381
Release: 1980
ISBN 10: 9780671253974
ISBN 13: 0671253972
Language: EN, FR, DE, ES & NL

A French Chef Cooks at Home Book Review:

The former chef de cuisine to Charles de Gaulle presents instructions for creative dishes he serves family and friends

Essential P pin

Essential P  pin
Author: Jacques Pépin
Publsiher: Houghton Mifflin Harcourt
Total Pages: 704
Release: 2011-10-18
ISBN 10: 0547607385
ISBN 13: 9780547607382
Language: EN, FR, DE, ES & NL

Essential P pin Book Review:

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss. Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.

Jacques P pin Quick Simple

Jacques P  pin Quick   Simple
Author: Jacques Pépin
Publsiher: Houghton Mifflin
Total Pages: 384
Release: 2020-10-06
ISBN 10: 035835255X
ISBN 13: 9780358352556
Language: EN, FR, DE, ES & NL

Jacques P pin Quick Simple Book Review:

250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.

La Technique

La Technique
Author: Jacques Pepin,Outlet
Publsiher: Random House Value Pub
Total Pages: 329
Release: 1986-04-01
ISBN 10: 9780517324196
ISBN 13: 0517324199
Language: EN, FR, DE, ES & NL

La Technique Book Review:

Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room

Jacques P pin Heart Soul in the Kitchen

Jacques P  pin Heart   Soul in the Kitchen
Author: Jacques Pépin
Publsiher: Houghton Mifflin Harcourt
Total Pages: 448
Release: 2015-10-06
ISBN 10: 0544302265
ISBN 13: 9780544302266
Language: EN, FR, DE, ES & NL

Jacques P pin Heart Soul in the Kitchen Book Review:

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

Jacques Pepin s The Art of Cooking

Jacques Pepin s The Art of Cooking
Author: Jacques Pepin
Publsiher: Knopf
Total Pages: 352
Release: 1992-10-01
ISBN 10: 9780679742708
ISBN 13: 0679742700
Language: EN, FR, DE, ES & NL

Jacques Pepin s The Art of Cooking Book Review:

Covers stocks, soups, eggs, shellfish, fish, poultry, game, and meat, with vegetables as accompaniments.

The Apprentice

The Apprentice
Author: Jacques Pepin
Publsiher: Houghton Mifflin Harcourt
Total Pages: 318
Release: 2004
ISBN 10: 9780618444113
ISBN 13: 0618444114
Language: EN, FR, DE, ES & NL

The Apprentice Book Review:

The popular television cooking show host traces his rise from an intimidated thirteen-year-old apprentice to a famous chef, recounting his work under prestigious teachers, his journey to America, and his experiences with contemporaries.

Jacques P pin New Complete Techniques

Jacques P  pin New Complete Techniques
Author: Jacques Pépin
Publsiher: Open Road Media
Total Pages: 728
Release: 2012-11-13
ISBN 10: 1453295089
ISBN 13: 9781453295083
Language: EN, FR, DE, ES & NL

Jacques P pin New Complete Techniques Book Review:

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

Menus

Menus
Author: Jacques Pépin
Publsiher: Rux Martin/Houghton Mifflin Harcourt
Total Pages: 176
Release: 2018-09-04
ISBN 10: 1328497666
ISBN 13: 9781328497666
Language: EN, FR, DE, ES & NL

Menus Book Review:

For more than fifty years, Jacques Pépin has chronicled his menus for parties for friends, birthdays, anniversaries, and holidays in handsome hand-illustrated books. On one side, inside a painted border featuring produce, flowers, or birds, he lists the dishes he served. On the opposite side, his guests sign their names and memorialize the occasion. ForMenus, Jacques selected his favorite illustrations of the last half-century, where hosts can document their own celebratory meals and the wines that accompany them. With an introduction by Pépin, this dinner diary is both a practical register of what dishes were served to which guests and an invaluable archive of memories.

Poulets L gumes

Poulets   L  gumes
Author: Jacques Pépin
Publsiher: Houghton Mifflin Harcourt
Total Pages: 128
Release: 2018
ISBN 10: 0544920937
ISBN 13: 9780544920934
Language: EN, FR, DE, ES & NL

Poulets L gumes Book Review:

A collection of chicken and vegetable recipes from the world-renowned chef Jacques Pépin

Jacques P pin Celebrates

Jacques P  pin Celebrates
Author: Jacques Pépin,Claudine Pépin
Publsiher: Knopf
Total Pages: 458
Release: 2001
ISBN 10: 0375412093
ISBN 13: 9780375412097
Language: EN, FR, DE, ES & NL

Jacques P pin Celebrates Book Review:

Shares two hundred recipes for dishes, organized from soup to dessert, that range from simple meals to elaborate menus for holiday celebrations, accompanied by special sections on the techniques of working with bread and pastry doughs.

La Methode

La Methode
Author: Jacques Pepin
Publsiher: Unknown
Total Pages: 390
Release: 1984
ISBN 10: 9780671504953
ISBN 13: 0671504959
Language: EN, FR, DE, ES & NL

La Methode Book Review:

Basic techniques for cooking everything from appetizers to desserts are fully illustrated, teaching the proper methods for julienne, straining sauces, curing and smoking fish and meat, and other skills essential for the preparation of food

Essential Pepin Desserts

Essential Pepin Desserts
Author: Jacques Pépin
Publsiher: HMH
Total Pages: 100
Release: 2012-11-06
ISBN 10: 0547394012
ISBN 13: 9780547394015
Language: EN, FR, DE, ES & NL

Essential Pepin Desserts Book Review:

Pie or pastry, fruit or frozen, homey or haute cuisine—160 recipes for sweet treats from the legendary James Beard Award–winning chef. For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes alike. Now collected together in one volume are Pépin’s best confections from his long and luminous career in cooking. Essential Pépin Desserts is filled with unbelievable treats, from Fruit Desserts (such as Apple Fritters and Cold Peach Soup); to Puddings, Sweet Soufflés, and Crepes (including Chocolate Mousse and Baked Alaska); to Cakes, Cookies, and Candies (like Orange Tuiles and Candied Citrus Peels); to Tarts, Pies, and Pastries (with Tarte Tatin and Croquembouche); to Frozen Desserts (featuring Blood Orange Sorbet and French Vanilla Ice Cream). Sprinkled with Pépin’s time-honored tips on how to master each technique, this is the dessert cookbook every baking aficionado needs in his or her collection.

Fast Food My Way

Fast Food My Way
Author: Jacques Pépin
Publsiher: Houghton Mifflin Harcourt
Total Pages: 240
Release: 2004-09-01
ISBN 10: 0547347529
ISBN 13: 9780547347523
Language: EN, FR, DE, ES & NL

Fast Food My Way Book Review:

Easy, everyday dishes with a French twist from the multiple James Beard Award-winning chef, “a great teacher and truly a master technician” (Julia Child). In this companion volume to the PBS series, Jacques Pépin shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques’s way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You’ll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest. “French cooking, Pépin reminds us, is not just a matter of technique; it’s a matter of chic.”—Publishers Weekly

Julia and Jacques Cooking at Home

Julia and Jacques Cooking at Home
Author: Julia Child,Jacques Pépin,David Nussbaum
Publsiher: Knopf
Total Pages: 430
Release: 1999
ISBN 10: 9780375404313
ISBN 13: 0375404317
Language: EN, FR, DE, ES & NL

Julia and Jacques Cooking at Home Book Review:

Two legendary culinary masters join their talents in a creative cookbook that demonstrates the best in traditional French home cookery, with a delectable assortment of recipes that range from soups to desserts, in a companion volume to the new PBS-TV series. 300,000 first printing. Good Cook Main. First serial, Gourmet.

Jacques Pepin s Table

Jacques Pepin s Table
Author: Jacques Pepin
Publsiher: Bay Books
Total Pages: 519
Release: 2003-04-01
ISBN 10: 9781579595258
ISBN 13: 1579595251
Language: EN, FR, DE, ES & NL

Jacques Pepin s Table Book Review:

Emphasizing lower-calorie, health-conscious cooking, a collection of more than three hundred recipes from all three seasons of the PBS series, "Today's Gourmet," includes menu and wine suggestions and culinary techniques.

Cuisine Economique

Cuisine Economique
Author: Jacques Pépin
Publsiher: William Morrow & Company
Total Pages: 260
Release: 1992
ISBN 10: 9780688111458
ISBN 13: 0688111459
Language: EN, FR, DE, ES & NL

Cuisine Economique Book Review:

Designed to assist the frugal gourmet in capitalizing on seasonal cooking, a collection of 170 recipes arranged in menus covers lamb, cold soups, pasta dishes, stews, desserts, and much more. 50,000 first printing. Tour.