Food Schmooze: Jacques Pépin's New Complete Techniques
Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Completely revised and updated with more than 1,000 color photographs and 30% new techniques, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. Jacques Pépin joins the Food Schmooze gang for the full hour.