Jacques Pépin New Complete Techniques

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain).

For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book.

Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: • learning basics, such as how to use knives correctly and how to cut a flawless julienne; • conquering classic recipes, such as crêpes suzette and hollandaise sauce; • creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; • tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; • and much more.

No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

© 2012 Black Dog & Leventhal Publishers (Rafbók): 9781480401600

Útgáfudagur

Rafbók: 13 november 2012