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Item Information       Summary     More Content     More by this author     Pépin, Jacques.     Subjects     Cooking.     Browse Catalog     by author:      Pépin, Jacques.       by title:      Jacques Pépin's new ...         MARC Display

Jacques Pépin's new complete techniques [electronic resource] / photographs by Léon Perer and Tom Hopkins. by Pépin, Jacques. New York : Black Dog & Leventhal Publisherss, c2012. Subjects Cooking. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=64816CE4-1902-4064-BB55-CED16D18C622 This title is available online; click here to access Electronic Resource http://images.contentreserve.com/ImageType-100/2363-1/{64816CE4-1902-4064-BB55-CED16D18C622}Img100.jpg Electronic Resource http://images.contentreserve.com/ImageType-100/2363-1/{96AB8492-23D2-446F-AA0D-CF688E95C511}Img100.jpg ISBN:  9781453295083 (electronic bk.) 1453295089 (electronic bk.) 9781453295090 (electronic bk.) 1453295097 (electronic bk.) Description:  1 online resource : ill. (some col.). Requests:  0 Summary:  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).   Copy/Holding information No Item Information

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