Jacques Pépin Complete Techniques: 50th Anniversary Edition by Jacques Pépin

The two books that Pepin ranks among his greatest achievements, La Technique and La Methode, are combined in this new release, making it the perfect capstone for the legendary French chef's 90th birthday celebration last year. Step-by-step photos show you how to bone a chicken, shuck an oyster, make pastry cream - 600 techniques and 1,000 images in all plus 160 recipes you can make with your new skills. —Amy Traverso, Yankee senior food editor

Comprehensive, authoritative, but never intimidating, Jacques Pepin’s Complete Techniques—which combines the master chef’s landmark works, La Methode and La Technique—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 more than 1,000 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish, teaching readers how to bone a chicken, poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional. Throughout the book are Pepin’s classic recipes, which offer budding masters the opportunity to put lessons into practice with extraordinary results.

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 color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

• Publisher:‎ Black Dog & Leventhal
• Hardcover
• Print length: ‎736 pages
• Item Weight:‎ 5.42 pounds
• Dimensions:‎ 8.35 x 2 x 9.5 inches