New Complete Techniques
Jacques PépinNew Complete Techniques Hakkında
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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 P?pin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on P?pin?s 1978 and 1979 archetypal works La M?thode and La Technique,Jacques P?pin'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 P?pin 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.
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Jacques Pépin
Tahmini Okuma Süresi: 20 sa. 51 dk.Sayfa Sayısı: 736Basım Tarihi: 1 Ekim 2012Yayınevi: Black Dog & LeventhalÜlke: FranceDil: English
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Jacques Pépin (French pronunciation: [ʒak pepɛ̃]; born December 18, 1935)[1] is a French chef, author, culinary educator, television personality, and artist.[2] After having been the personal chef of French President Charles de Gaulle, he moved to the US in 1959 and after working in New York's top French restaurants, refused the same job with President John F. Kennedy in the White House and instead took a culinary development job with Howard Johnson's. During his career, he has served in numerous prestigious restaurants, first, in Paris, and then in America. He has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored more than 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He also holds a BA and a MA from Columbia University in French literature.
