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Jacques Pépin New Complete Techniques Hardcover – 1 Oct 2012

4.4 out of 5 stars 8 customer reviews

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Product details

  • Hardcover: 736 pages
  • Publisher: Black Dog & Leventhal; Revised ed. edition (1 Oct. 2012)
  • Language: English
  • ISBN-10: 1579129110
  • ISBN-13: 978-1579129118
  • Product Dimensions: 21 x 5.1 x 24.1 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 99,055 in Books (See Top 100 in Books)
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Product description

Review

"Concise. Informative. Indispensible." -- Anthony Bourdain

..".Pepin asks the reader to not treat this as a book, treat it as an apprenticeship. I took that to heart, and, indirectly, Jacques Pepin became my mentor through these techniques." -- Tom Colicchio"

About the Author

Jacques Pepin is one of America's best-known cookbook authors and cooking teachers, and has appeared regularly on PBS-TV for more than a decade, hosting or co-hosting with Julia Child or his daughter, Claudine, more than 300 cooking shows. A former New York Times columnist, he is a contributing editor to Food & Wine magazine and has published nineteen cookbooks. He serves as Dean of Special Programs at The French Culinary Institute in New York City and teaches at Boston University. Born in Bourg-en-Bresse, France, he was the personal chef to three French heads of state before moving to the United States in 1959. He now lives in Connecticut.


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Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
Arrived quickly. In good condition. I really enjoy going through this. I think I will start with learning the knife sharpening. Really a great book every serious cook should have in their kitchen to learn all the necessary skills.
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Format: Hardcover
First of all I need to disclose that I bought the old version with Black and White photos and only saw the revised colour edition later and had a look at it in a bookshop. But the following review stays the same apart from the comment about the colours of the photos:

I came across Jacques Pepin via youtube when I wanted to learn properly how to de-bone a chicken (search for it, its brilliant). After that I used all his featured techniques, alas not many. So I ordered this book.
It has recipes but it is not a recipe book. He uses recipes to show you via sequences of Black and White photos each step. From folding a napkin, properly sharpen your knife, trimming a leg of lamb,stuffing pork chops, carving, tying a roast....you name it. As the title says its about proper techniques in a kitchen, something you might only know if you have done a proper chef`s course beyond "how to cook a curry". And with every proper job you need practise, practise, practise. But here you have every time you give it a try the photo session to remind you of each step.
This is a book for cooks who are fed up with cookery shows revolving around a current "celebrity" chef`s ego but who actually want to learn something.
If you are completly confident in the kitchen and never swore under your breath because your attempts to recreate a dish from glossy cookery books does not look remotly as in the featured picture or it took you hours instead of the stated "10 minutes" you might find it not useful.
And yes, my first attempt to de-bone a chicken took me even with his technique about 10 minutes and not as he said " 1 minute". After my 10 chicken I am down to 3 minutes. My family just has to cope for the time being getting chicken without bones, I need more practise.
My only regret is that I did not buy it in Hardcover.
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Format: Hardcover
A very thick, heavy tome that might be your reference source of choice. Here master chef Jacques Pepin takes you through perhaps everything you might want to know about cooking but were ashamed to ask? With over 500 techniques explained in detail and 160 recipes to put your learning to the test, do you need anything else?

Like so many books of this genre, often the book's success or not can depend on just how you get on with the book and its style. For review we had been given an incomplete, advanced "proof" which sadly had many parts missing, yet from what we could review there is certainly a large amount of thorough, detailed information on offer. Many of the techniques double up with a recipe, such as hollowing out and stuffing artichokes, a lot of the basics might appear as common sense and some of the more esoteric items such as how to make a decorative swan from a fruit might have you scratching your head.

Yet there is certainly a method behind any perceived madness. Take peeling the humble onion. Of course you might blunder through doing it, perhaps wasting so much in the process that you'd have a chef questioning your parentage if he or she saw you do that in their kitchen. You might struggle with tearful eyes (and that is before the bad language) to boot. So here in the privacy of your own home you could swallow your pride, discreetly look up something you might be unsure about and then start doing it without any fuss or hassle... oblivious to any family members that you've possibly corrected something you've never really understood before. It can be our little secret...
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Format: Hardcover Verified Purchase
This is unbelievably good. It exceeds my expectations. Everyone should have one.
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