Jacques Pepin's Complete Technique
More Than 1,000 Preparations and Recipes, All Demonstrated in Thousands of Step-By-Step Photographs
by Jacques Pepin; Leon Perer
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Pépin's two classic texts, LA TECHNIQUE and LA METHODE, have been combined into one hefty cookbook that gives the complete lowdown on how to perform the basic tasks needed for truly fine cooking: from tying a roast, separating eggs, and shucking oysters to folding napkins and icing a vodka bottle.
Editions of Jacques Pepin's Complete Technique
 |
ISBN |
Binding/Format Paperback |
Publisher Black Dog & Leventhal Pub |
Date 2001 |
Price $10.95 |
 Fair |
Publisher Notes
Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast.
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