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Jacques Pépin New Complete Techniques (edição 2012)

por Jacques Pepin (Autor)

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Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. A culinary masterclass taught by the master himself, Jacques Pépin's New Complete Techniques 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 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish. Whether you're a home cook interested in learning basic skills, or a seasoned professional looking for pro-tips, Jacques Pépin's New Complete Techniques has something for everyone. An example of the range of topics covered includes: How to sharpen a knife How to peel an onion How to bone a chicken How to make decorative swans and flowers out of fruits and vegetables How to use an old refrigerator as a smoker for trout 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 thousands of color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.… (mais)
Membro:HumbleBear
Título:Jacques Pépin New Complete Techniques
Autores:Jacques Pepin (Autor)
Informação:Black Dog & Leventhal (2012), Edition: Revised, 736 pages
Colecções:Cooking, A sua biblioteca
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Master chef Jacques Pepin offers an extensive collection of techniques and accompanying recipes in this new cookbook. The techniques in question range from the expected, or at least common, such as how to carve a turkey, to what many home cooks might consider extreme: how to make rolled head cheese or stuffed pig's feet. Each entry has step-by-step instructions and photos.
The photos are always helpful, but perhaps especially so in the chapter on breads. Given the complex results that can be had from the simple ingredients required, the words alone can't do justice to the artwork one can create using Pepin's techniques.
This title may not appeal to every home cook, but it is an essential volume to those who view themselves as amateur chefs or, at a minimum, GOOD home cooks who take pride in what comes out of their kitchen. ( )
  TigerLMS | Nov 30, 2012 |
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Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. A culinary masterclass taught by the master himself, Jacques Pépin's New Complete Techniques 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 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish. Whether you're a home cook interested in learning basic skills, or a seasoned professional looking for pro-tips, Jacques Pépin's New Complete Techniques has something for everyone. An example of the range of topics covered includes: How to sharpen a knife How to peel an onion How to bone a chicken How to make decorative swans and flowers out of fruits and vegetables How to use an old refrigerator as a smoker for trout 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 thousands of color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

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