Jacques Pépin New Complete Techniques
(eBook)
Author
Published
[Place of publication not identified] : Black Dog & Leventhal Publishers / Open Road Media, 2012.
Physical Desc
1 online resource (728 pages)
Status
Description
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Subjects
LC Subjects
Bisac Subjects
More Details
Format
eBook
Language
English
ISBN
9781453295083
UPC
9781453295083
Notes
Restrictions on Access
Access limited to subscribing institutions.
Description
Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin's 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete 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 Pépin in thousands of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife 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.
System Details
System requirements: Adobe Digital editions.
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Citations
APA Citation, 7th Edition (style guide)
Pépin, J., Hopkins, T., & Perer, L. (2012). Jacques Pépin New Complete Techniques . Black Dog & Leventhal Publishers / Open Road Media.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Pépin, Jacques, Tom. Hopkins and Léon. Perer. 2012. Jacques Pépin New Complete Techniques. Black Dog & Leventhal Publishers / Open Road Media.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Pépin, Jacques, Tom. Hopkins and Léon. Perer. Jacques Pépin New Complete Techniques Black Dog & Leventhal Publishers / Open Road Media, 2012.
MLA Citation, 9th Edition (style guide)Pépin, Jacques., Tom Hopkins, and Léon Perer. Jacques Pépin New Complete Techniques Black Dog & Leventhal Publishers / Open Road Media, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
34837ad7-ca05-edff-410b-34b672cb48fa-eng
Grouping Information
| Grouped Work ID | 34837ad7-ca05-edff-410b-34b672cb48fa-eng |
|---|---|
| Full title | jacques pépin new complete techniques |
| Author | pépin jacques |
| Grouping Category | book |
| Last Update | 2024-05-23 05:31:02AM |
| Last Indexed | 2024-05-23 05:32:12AM |
Book Cover Information
| Image Source | coce_google_books |
|---|---|
| First Loaded | Aug 15, 2023 |
| Last Used | May 8, 2024 |
Marc Record
| First Detected | Sep 03, 2021 09:56:22 AM |
|---|---|
| Last File Modification Time | Jul 05, 2023 02:20:06 PM |
MARC Record
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| 520 | |a Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin's 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete 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 Pépin in thousands of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife 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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| 650 | 0 | |a Cooking. | |
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| 700 | 1 | |a Pépin, Jacques.|t Jacques Pépin's complete techniques. | |
| 700 | 1 | |a Hopkins, Tom. | |
| 700 | 1 | |a Perer, Léon. | |
| 776 | 0 | 8 | |i Print version:|a Pépin, Jacques.|t New complete techniques.|d New York : Black Dog & Leventhal ; London : Abrams [distributor], c2012.|z 9781579129118 |
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