Jacques Pepin New Complete Techniques
This book is an updated version of Pepin’s classics – La Technique and La Méthode. And the 2012 book will be an instant classic as well. Just like all of Pepin’s books, you’ll get basic techniques for all the classics. This version has colored pictures as well.
The best thing about this one is it is like you are taking a class with the master himself. He shows step by step how to do techniques that professionals do in real kitchens, and how to do them correctly. The book begins with simple basics and moves to more advanced ones.
Just about everything is covered in this intense volume: Basics, Sauces, and Stocks; Vegetables; Eggs; Fish and Shellfish; Poultry; Meat; Offal and Charcuterie; Carving; Bread and Pasta; Pastry and Dessert; and Presentation. My advanced copy didn’t have the Basics, Sauces and Stocks chapter, so I didn’t have a chance to check that one out. The rest of the chapters went into great detail and the Presentation chapter was especially nice, going into napkin folding, butter flowers, and little edible animals made from vegetables.
If your friend or family member is into cooking this would make an excellent gift, or save it for yourself. This may turn out to be an indispensable tool in the kitchen.
Book Information:
- Jacques Pépin New Complete Techniques
; Photos by Leon Perer and Tom Hopkins
- Black Dog & Leventhal; 2012
- ISBN13: 9781579129118
Disclosure: This eARC was provided by the publisher and any opinions are my own.