New Complete Techniques
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| Verlag | Black Dog & Leventhal Publishers |
| Auflage | 2012 |
| Seiten | 736 |
| Format | 21,3 x 24,3 x 5,5 cm |
| Gewicht | 2510 g |
| Artikeltyp | Englisches Buch |
| ISBN-10 | 1579129110 |
| EAN | 9781579129118 |
| Bestell-Nr | 57912911UA |
Jacques Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pepin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.
A culinary masterclass taught by the master himself, Jacques Pepin's New Complete Techniques includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by photographs featuring Pepin himself.
Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish. Whether you're a home cook interested in learning basic skills, or a seasoned professional looking for pro-tips, Jacques Pepin's New Complete Techniques has something for everyone. An example of the range of topics covered includes:
- How to sharpen a knife
- How to peel an onio n
- How to bone a chicken
- How to make decorative swans and flowers out of fruits and vegetables
- How to use an old refrigerator as a smoker for trout
The time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.