Jacques Pepin - New Complete Techniques: Revised Edition of the Classic Work by Jacques Pépin

  • Duxelle of mushrooms (Duxelle de champignons)

    from Jacques Pepin - New Complete Techniques: Revised Edition of the Classic Work Jacques Pepin - New Complete Techniques by Jacques Pépin

    • Categories: French; Vegetarian
    • Ingredients: mushrooms; shallots
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Notes about this book

  • ellabee on October 11, 2013

    This would be an excellent gift to any starting-out cook. Or any cook, really; very few would learn nothing of interest. It's a comprehensive, reliable reference -- but without being monster-sized, so it's manageable enough to get off the shelf and use often. June 2014: $13. (!) at The Good Cook, an unbeatable bargain.

Notes about Recipes in this book

  • Baked sole with mushrooms and parsley (Sole Bercy)

    • adelina on April 15, 2015

      This was simple but very satisfying and tasty fish. I served with a side of baked potatoes as a weeknight meal. This would be great for entertaining.

    • mamacrumbcake on October 11, 2019

      Easy and delicious! I was afraid that the 3/4 teaspoon salt would be too much, but the dish turned out perfectly seasoned. The sauce was really wonderful—I slurped up the leftovers by the spoonful, not wanting a drop of it to go to waste. :)

  • Mussels sailor-style (Moules marinière)

    • Maefleur on October 05, 2023

      So good, and the simplest preparation. Throw all ingredients in a pot and boil for 10 mins, shaking pot a couple times, or till all shells are open. Mine cooked a little quicker. Served with grilled sourdough to help soak up the delicious broth.

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Reviews about this book

  • ISBN 10 1579129110
  • ISBN 13 9781579129118
  • Linked ISBNs
  • Published Oct 01 2012
  • Format Hardcover
  • Page Count 848
  • Language English
  • Countries United States
  • Publisher Black Dog & Leventhal Publishers

Publishers Text

This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in thousands 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 flower 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 a saddle of lamb).; Pepin's time-tested recipes show budding chefs, from the greenest home cook to the most seasoned professional, how to put techniques into practice. This completely revised and updated edition is also completely redesigned, with hundreds of full-color photographs making it even easier to follow the step-by-step techniques.

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