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Title: Jacques Pepin's Complete Techniques by Jacques Pepin, Leon Perer ISBN: 1-57912-165-9 Publisher: Black Dog & Leventhal Pub Pub. Date: June, 2001 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4.33 (9 reviews)
Rating: 5
Summary: An excellent resource for the experienced or novice cook
Comment: Finally! The excellent and extremely clear and well written collection of techniques assembled by Jacques Pepin, one of the most knowledgeable and well respected chefs in the world, have been published in a reasonably priced, paperback book.
If you are lucky enough to own Pepin's original hardcover books La Methode and La Technique, you already know how excellent the information is in these books. It is concise, practical, well written, and most of all, very useful! Even if you own La Methode and La Technique this book is worth purchasing. Both books are out of print and are hard to find and are reserved to my cookbook collection. This book is worth buying to keep readily on hand in the kitchen at all times.
If you don't own the original two books than this book is doubly worth purchasing. Whether your are a complete novice cook or an experienced home chef you will find this book extremely valuable. The information is well organized which makes it to find the techniques that you are looking for almost instantly.
Almost as important as the techniques are the recipes. Many of them have been used by Pepin for over 30 years and are truly time tested. They are well written, making it easy for any cook to get superior results at home.
All in all, this is truly one of the best cooking technique books you can buy regardless of what level of cooking experience you have. The soft cover edition is lighter and easier to use, making it more practical to have on hand in the kitchen'as well as less expensive than the hardcover edition.
Rating: 5
Summary: If you can't go to a Cordon Bleu school, this is a good book
Comment: There is more to cooking than mixing ingredients; the preparation of ingredients is vital to the result, as much as the choosing of the best raw materials.
Chef Pepin takes you by the hand in clear writing and describes the techniques of mincing mushrooms and removing excess liquid, poaching an egg (no, he does NOT use one of those little metal cups over boiling water) and how to braise meat properly.
This book is less about recipes and more about how to treat the food to get the best result. Pepin's descriptions are clear and this will improve your knowledge of cuisine in a way that ordinary cookbooks do not.
Rating: 2
Summary: Excellent Book With Insurmountable Flaw - No Color Photos!
Comment: Originally I gave this book "one star" because of the terrible photography. In retrospect, that was perhaps too harsh. The recipes alone make Master Pepin's book worth buying. And I mentioned this in my original review, calling the book "excellent" despite its terrible flaw. Tragically, the lack of color photos makes the book very difficult for a beginning chef. Some professional chefs may disagree, but that's understandable, they already know the techniques Chef Pepin attempts to teach through his very poor black and white illustrations. Keep in mind that the book is suppossed to be primarily a book on COMPLETE TECHNIQUES (the full title of the book is Jacques Pepin's Complete Techniques). I realize Chef Pepin actually combined two books to produce this text -- one on technique and another with lots of recipes. And I do love the organizational structure of the book. The insurmountable problem is that the pictures are eye-strainingly unbearable. I would happily pay twice the amount for the same book with larger color photos, where one could actually follow the knife and hand techniques. In the twenty-first century, there is absolutely no reason to impede education in so respected a field as the culinary arts by opting to keep a book cheaper with black and white photos. The result is not a greater exposure of the culinary arts to the general populace, but broader confusion on how to conceptualize the technques. Having said all of this, I recommend the book simply for the recipes. In addition, not all of the black and white photos are impossible to make out. Most are impossible, but not all. Master Pepin should encourage his publisher to republish a color photo version of this text. For people interested in usable color photos of cooking techniques, refer to Le Cordon Bleu's Complete Cooking Techniques. This book is actually less substantive than Master Pepin's -- though a wonderful introductory book. Jamie Oliver's new book KITCHEN is geared towards the beginner and is a wonderful introduction to nouvelle European cuisine. Jamie demonstrates some knife and hand techniques in clear, usable color photos. He shares with the reader lots of herbs and fusion ingredients and techniques. An even more impressive new text is Rocco Dispirito's FLAVOR which teaches a beginner a lot about ingredients, though little about knife and hand techniques. (For those of you who saw The Restaurant on cable and thought Rocco a big ..., I agree. But his cookbook, Flavor, is phenomenal. I bought it despite his apparent a-hole personality in that show.) Michel Roux's book on New Techniques is wonderful for beginners, as is his book on Sauces. Both books share with the reader useful knife and hand techniques, using many other tools of the trade.
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Title: Jacques Pepin Celebrates by Jacques Pepin, Claudine Pepin, Christopher Hirsheimer ISBN: 0375412093 Publisher: Knopf Pub. Date: 11 September, 2001 List Price(USD): $40.00 |
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Title: The Apprentice: My Life In The Kitchen by Jacques Pepin ISBN: 0618197370 Publisher: Houghton Mifflin Co Pub. Date: 10 April, 2003 List Price(USD): $26.00 |
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Title: The Short-Cut Cook : Make Simple Meals with Surprisingly Little Effort by Jacques Pepin ISBN: 0060936924 Publisher: William Morrow Pub. Date: 09 October, 2001 List Price(USD): $18.00 |
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Title: Jacques Pepin's Simple and Healthy Cooking by Jacques Pepin ISBN: 0875963625 Publisher: Rodale Press Pub. Date: October, 1999 List Price(USD): $18.95 |
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Title: Julia and Jacques Cooking at Home by Julia Child, Jacques Pepin, David Nussbaum, Christopher Hirsheimer ISBN: 0375404317 Publisher: Knopf Pub. Date: September, 1999 List Price(USD): $40.00 |
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