Jacques Ppins New Complete Techniques
Jacques Pépin · 2012
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About the book
This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in 2,000 of step-by-step photographs. A comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flowers out of fruits and vegetables), to the complex (how to lard a pheasant pate and encase it in a decorative crust of breading, or how to break down a saddle of lamb).
Book details
- Year
- 2012
- Language
- English
- Publisher
- Black Dog & Leventhal Publishers
- Editions
- 1
- Pages
- 736
- ISBN
- 9781579129118
Data source: Wikidata
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