Modern Reloading

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique , hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert. The Cooking Guide Anthony Bourdain Hailed As “indispensable,” With Methods From A James Beard Award–winning Chef, Tv Star, And New York Times–bestselling Author. For Decades, Jacques Pépin Has Set The Standard For Culinary Greatness And Mastery Of French Cuisine—ever Since His Seminal Works On Kitchen How-tos, La Méthode And La Technique, Hit The Shelves In The Seventies. Now Pépin Revisits The Works That Made Him A Household Name In A Completely Revised And Updated Edition Of His Classic Book. Filled With Thousands Of Photographs Demonstrating Techniques; New Advice And Tips; And Hundreds Of Recipes Ranging From Simple To Sublime, This Is The Must-have Manual For Any Kitchen Aficionado. Pépin Offers Step-by-step Instructions On Every Aspect Of Cooking, Including: Learning Basics, Such As How To Use Knives Correctly And How To Cut A Flawless Julienne; Conquering Classic Recipes, Such As Crêpes Suzette And Hollandaise Sauce; Creating Whimsical And Elegant Decorations, Such As Olive Rabbits And Tomato Flowers; Tackling Inventive Ways Of Becoming A Culinary Superstar, Such As Turning An Old Refrigerator Into A Makeshift Smoker; And Much More. No Matter The Recipe Or Skill, Pépin Has Time-tested Instructions On How To Do It Like The Pros—and Jacques Pépin New Complete Techniques Brings All Of The Master Chef’s Secrets Into One Easy-to-use Guide, Guaranteed To Please Any Palate, Wow Any Guest, And Turn Any Home Cook Into A Gastronomic Expert. Jacques Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pepin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.Based on Pepin's 1978 and 1979 archetypal works La Methode and La Technique, Jacques Pepin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pepin in thousands of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife 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. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques 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)