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.
Jacques Pépin has published twenty-seven cookbooks and hosted thirteen public television cooking series. One of the best-known culinary teachers in the world, he’s earned a place in the James Beard Foundation’s Cookbook Hall of Fame, captured the foundation’s Who’s Who of Food and Beverage in America award, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation’s Lifetime Achievement Award in 2005. Chef Jacques won a daytime Emmy award for a television show he co-hosted with Julia Child and is among an elite group that has receivedthe French Legion of Honour, France’s highest civilian honor. The founder of the American Institute of Wine and Food, he shares his knowledge through teaching at The French Culinary Institute. A former columnist for the New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in the magazine’s Food & Wine Classic in Aspen and at other culinary festivals and fundraising events worldwide. He lives with his wife in Madison, Connecticut.