Jacques Pépin's Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated in Step-By-Step Photographs by Jacques Pépin

  • Duxelle of mushrooms (Duxelle de champignons)

    from Jacques Pépin's Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated in Step-By-Step Photographs Jacques Pépin's Complete Techniques by Jacques Pépin

    • Categories: Stuffing; French
    • Ingredients: shallots; butter; mushrooms
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Notes about Recipes in this book

  • Braised stuffed cabbages (Choux farcis)

    • metacritic on June 17, 2021

      Love, love, love this recipe. It is totally classic. I first made it when staying with a friend in Paris and have made it several times since. It is vegetal, light, elegant, and homey all at once.

  • Raspberry soufflé (Soufflé aux framboises)

    • anya_sf on August 21, 2021

      Be sure to read the lengthy head note for tips as well as instructions for preparing the mold. Instructions were spot on except baking temperature is missing; I used 375 F (called for in other recipes). I made 1/2 recipe, which filled a 1-qt mold. Baking time was 17 min. My fresh and frozen raspberries were on the tart side and the souffle was just sweet enough. A really lovely, light dessert, which served 3 with leftover sauce.

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  • ISBN 10 1579122205
  • ISBN 13 9781579122201
  • Linked ISBNs
  • Published Jul 31 2001
  • Format Hardcover
  • Page Count 865
  • Language English
  • Countries United States
  • Publisher Black Dog & Leventhal

Publishers Text

The fully illustrated bible of cooking techniques from the world's best-known French cook is now in one volume for the first time ever.

From a master chef and the current co-star (with Julia Child) of the hit television series Cooking at Home, comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

This is a seminal work, and like no other. Jacques Pepin is not only a renowned chef, a foremost authority on French cuisine, and a great teacher; also, as all of us know who have seen him in action, he is truly a master technician. For us to have all this information in our hands, fully illustrated and explained, is indeed a treasure.

Julia Child

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