Jacques Pépin New Complete Techniques

Jacques Pépin New Complete Techniques

Jacques Pepin

Language: English

Pages: 736

ISBN: 1579129110

Format: PDF / Kindle (mobi) / ePub


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'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 Pépin 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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

blueberries ⅓ cup (115 grams) apricot preserves WHIPPED CREAM 1 cup (237 milliliters) heavy cream 1 tablespoon granulated sugar 12 candied violets 1. TO MAKE THE SAVARIN: Butter a savarin mold and spread the baba dough in it, filling the mold to ½ full. Proof at room temperature (70 to 75 degrees/21°C to 23°C) away from any drafts for approximately 1½ hours. 2. Preheat the oven to 375 degrees (191°C). Brush the top of the savarin with the egg wash, place on a cookie sheet, and bake for

(artichokes turn dark very fast), tie a slice of lemon to the bottom of the artichoke where the stem is cut. Restaurants that cook artichokes a day ahead use this technique to keep the bottom white until serving time. The technique is optional. 5. Place the artichoke in a large amount of boiling, salted water. Place a wet paper towel directly on top of the artichoke to keep it wet and immersed during cooking. Boil as fast as possible for 40 to 50 minutes, depending on the size. Do not cover.

well known for its crayfish, and California. The Pacific crayfish is usually quite clean, while crayfish from Louisiana sometimes require scrubbing to rid them of mud. There are many different species of crayfish and some too small to be eaten. To be edible they should be at least 4 to 5 inches (10 to 13 centimeters) from tail to head. Only the tail meat gets eaten (the body can be used to make soups, sauces and seasoned butter). Count on a dozen (12) tails per person as a first course. Like all

minute to sautéed potatoes or string beans, or to a salad, can permeate a whole room and remain on your breath for hours. The same crushed, chopped garlic—when cooked slowly for a long time, as in a stew—loses most of its pungency and harmonizes, quite modestly, with the other herbs and ingredients. Crushing the garlic releases more essential oil and gives more flavor than slicing it or leaving it whole. Raw garlic, chopped to a purée, is the most powerful. Mixed with olive oil, it becomes the

the two fillets by following the contour of the central bone. They should come off easily. 2. Slide your knife flat underneath the bone where the fillets sat and cut, following the contour of the bone, to loosen one loin. 3. Repeat on the other side and, finally, lift up the central bone and separate it from the meat. The rim in the center of the bone is against the top skin part of the saddle. Be careful not to make holes in the top of the saddle while boning. 4. If you have left some

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