Jacques Pépin Complete Techniques 50th Anniversary Edition: A Culinary Master Class from the Legendary Teacher―Over 600 Techniques, 1,000 Photographs, 160 Recipes by Jacques Pépin

Celebrate the 50th anniversary of the grand master of cooking skills and methods, Jacques Pépin’s classic work that serves as a staple in both home and professional kitchens around the world. Comprehensive, authoritative, but never intimidating, Jacques Pepin’s Complete Techniques—which combines the master chef’s landmark works, La Methode and La Technique—includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by more than 1,000 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish, teaching readers how to bone a chicken, poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional. Throughout the book are Pepin’s classic recipes, which offer budding masters the opportunity to put lessons into practice with extraordinary results. The time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

From the Publisher The French Laundry Cookbook The French Laundry, Per Se Why I Cook The Noma Guide to Fermentation The Noma Guide to Building Flavour: Including recipes and techniques for sauc... Six Seasons of Pasta: A New Way with Everyone's Favorite Food Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Customer Reviews 2,264 1,343 277 4,775 83 120 Price $32 50 $42 20 $17 74 $15 77 $26 06 $18 99 Thomas Keller's first cookbook is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. “Inspirational and elaborate. . . . Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW From Emmy Award-winning chef Tom Colicchio—a cookbook and memoir that shares an exclusive look inside the mind and kitchen of the beloved restaurateur and TV personality Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) The long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments. In the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home.