Autor: Jacques Pepin
ISBN-13: 9781579129118
Veröffentl: 20.12.2010
Einband: Buch
Seiten: 736
Gewicht: 2524 g
Format: 241x210x55 mm
Sprache: Englisch

Jacques Pepin New Complete Techniques

Revised Edition of the Classic Work

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This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in thousands of step-by-step photographs.; A comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flower out of fruits and vegetables), to the complex (how to lard a pheasant pate and encase it in a decorative crust of breading, or how to break a saddle of lamb).; Pepin's time-tested recipes show budding chefs, from the greenest home cook to the most seasoned professional, how to put techniques into practice.; This completely revised and updated edition is also completely redesigned, with hundreds of full-colour photographs making it even easier to follow the step-by-step techniques.
Jacques P?pin 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.
Autor: Jacques Pepin
Jacques Pépin has published 26 cookbooks and hosted 12 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 received the Chevalier de L'Ordre des Arts et des Lettres and Chevalier de L'Ordre du Mérite Agricole, two of the highest honors bestowed by the French government. 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 , Jacques writes a quarterly column for Food & Wine . He also participates regularly in that magazine's Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. He lives with his wife in Madison, CT.

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Autor: Jacques Pepin
ISBN-13:: 9781579129118
ISBN: 1579129110
Erscheinungsjahr: 20.12.2010
Verlag: Black Dog & Leventhal Publishers Inc
Gewicht: 2524g
Seiten: 736
Sprache: Englisch
Auflage Rev ed
Sonstiges: Buch, 241x210x55 mm, Illustrations (some col.)