Jacques Pepin's Complete Techniques
by Jacques Pépin
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Book Summary Information
Author: Jacques PépinPhotographer: Léon Perer
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-07-31
ISBN: 1579122205
Number of pages: 865
Publisher: Black Dog & Leventhal Publishers
Book Reviews of Jacques Pepin's Complete Techniques
Book Review: Affordable cooking school for my teen
Summary: 5 Stars
I am an internationally traveling foodie cookbook collector who loves to cook. My child has just turned 13 years old, and is interested in learning to cook. Like many teenagers, she is torn between wanting to try things on her own, and being shown by her mama. Jacques Pepin's Complete Techniques was affordable, is excellent in "spoon-feeding" knowledge with clear information and acceptable photos, and allows my child to learn how to cook by herself with Jacques to guide her like an uncle giving advice by her side. The recipes are classic but extremely do-able, and are paired with techniques which produce results that look like dishes served in the finest restaurants. We have never seen a Jacques Pepin cooking show, but with his Complete Techniques book, the pictures and instructions are clear enough that my daughter feels that she can accomplish anything. Everything is presented simply and clearly. His book de-mystifies french cuisine and culinary techniques--Complete Techniques is a culinary magic book presented like a "How to tie your Shoe Laces" tutorial.
This Summer, my daughter will be cooking with "Grandpere" Jacques, and throwing luncheons and teas for her friends in the garden, in Hawaii. She will be assisted by "Aunt Martha" with decor ideas and perhaps some colorful appetizer presentations. For those who read other reviewers' comments calling some of Jacques' presentations "dated", perhaps they might be dated in the sense of the famous Peggy Guggenheim Museum in Venice, which is still enjoyed by millions of people. We think that Jacques' presentations add a charming dimension to the culinary endeavors.
My daughter is currently selecting recipes for her Alice in Wonderland tea party in the garden. Jacques has so many fun techniques and presentations! We, however, will be substituting asian Kanten (agar, a seaweed product often sold in sticks) for gelatin, and cutting (or where possible eliminating) sugar with KAL brand Organic Stevia Extract powder. (Sometimes, one needs the sugar for reasons other than sweetness, so complete elimination of sugar in recipes may cause issues.)
On advice of other reviewers we also got the Anne Willan books, but we think that Jacques Pepin's Complete Techniques is just the right text for my daughter, after all. One reason is that, as delightful as Anne and her books are, her books are more complicated and therefore more daunting. Jacques makes everything seem simple and achievable in a few easy steps following the pictures. (For those who want to revel in atmosphere, this might not be the book for you. This book's presentation style is more like that of instructions for installing the battery in your new gadget. It seems to be written from a French perspective, which is to matter of factly, using excellent techniques, efficiently prepare something divine, so that one can get on to reveling in the pleasure of eating the thing.) Another reason, which may not be applicable to other readers, is that my teen and her teen friends are likely pore over the book with their floury hands, as they learn how to cook, and can feel free to do so with Jacques' paperback book. Merci beaucoup, M. Pepin!
Summary of Jacques Pepin's Complete Techniques
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.
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