Jacques Pépin New Complete Techniques

Description

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin’s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new 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. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin 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. Cover Title Page Copyright Page Contents Introduction Equipment THE BASICS How to Sharpen Knives Holding the Knife to Chop Vegetables How to Julienne Garlic Leeks Duxelle of Mushrooms Tomatoes Brown Stock (Classic and Fast), Half-Glaze, and Meat Glaze White Stock Fish Stock Skimming Technique Skimming Fat How to Strain Sauces Strong, Clarified Stock White Butter Sauce Hollandaise Sauce Butter and White Sauce Mayonnaise Larding: Strips and Leaves Folding in Ingredients Coating a Cookie Sheet Pastry Bag and Tube Lining Cake Pans Paper Casing Paper Frill Paper Cone Collar for Soufflé VEGETABLES Asparagus Asparagus Stew Corn Crêpes Corn Fritters Artichokes and Artichoke Hearts Hollowing Out and Stuffing Artichokes Preparing Celery for Braising Celeriac or Celery Root Preparing Kohlrabi Cucumber Salad Deep Fried Zucchini Preparing Okra Roasting and Peeling Peppers Preparing Sugar Snap Peas Preparing Sea Beans Shelling Fava Beans Cleaning Salad Braised Lettuce How to Prepare Endives How to Prepare Spinach Swiss Chard au Gratin Fried Parsley Dandelion Salad Glazed Onions Potato-Cheese Stuffed Onion Onion Soup Stuffed Mushrooms Identifying and Preparing Truffles Potato and Truffle Cake Fried Potato Balls Potato Ovals Deep Fried Potatoes Straw Potato Cake Straw Potato Nest Waffled Potatoes Waffle Potato Nest Puffed Potato Slices Potato Flats EGGS Separating Eggs Poaching Eggs Omelets Eggs "Cocotte" with Cream Scrambled Eggs Deep-Fried Eggs FISH & SHELLFISH Oysters Clams Soft-Shell Clams Preparing Razor Clams Sea Urchins Mussels Crabs Preparing Soft-Shell Crabs How to Prepare Shrimp Snails Preparing Whelk Crayfish Stuffed Squid Poulette Preparing Octopus Lobster Shellfish Sausage Salt-Cured Salmon Poached Salmon Glazed with Aspic Preparing Sole Baked Sole with Mushrooms and Parsley Sole Sautéed in Butter Goujonnettes of Sole Stuffed Brill Whiting Breaded "En Colère" Cleaning and Boning Trout Trout with Almonds Rolled Trout Smoking Fish Boning Out and Filleting Black Bass and Gravlax Preparing Ray or Skate Wings Cleaning Frogs Skinning and Cleaning Eel Identifying Caviar POULTRY Eviscerating a Chicken or Other Poultry Trussing Chicken and Other Poultry Tying Chicken (Half-Hitch Technique) Chicken Stuffed under the Skin Preparing Chicken for Broiling Boning a Chicken in One Piece Chicken Sausage Preparing Chicken for Stews Stuffing Chicken Wings Boning Out and Stuffing Chicken Breasts Chicken with Morels Chicken Pie Cleaning Squab and Other Poultry Boned Stuffed Squab Boning Out Quail Boning and Cutting up a Duck MEAT Trimming and Cooking Meat Trimming a Saddle of Lamb Boning, Stuffing, Tying, and Cooking a Saddle of Lamb Stuffed Saddle of Lamb Stuffing a Loin of Lamb Trimming a Rack of Lamb Lamb Chops Trimming a Leg of Lamb Skinning and Cutting Up a Baby Lamb Stuffing and Cooking a Baby Lamb Shoulder Loin of Veal Breaded Veal Scaloppine Rolled Veal Stuffed Veal Breast Boning Out a Leg of Veal Preparing a Shoulder of Veal for Grilling Beef Rib Roast Trimming Shell Steak Pepper Steak Trimming Fillet or Tenderloin Cuts of Fillet Preparing Skirt, Flank, and Hanging Tenderloin Stuffed Flank Steak Stuffed Pork Chops with Sour Sauce Rabbit Blanquette OFFAL & CHARCUTERIE Chicken Liver Custards Making Chicken Cracklings Preparing Beef Tongue Tripe with Wine and Calvados How to Prepare Marrow Peeling and Slicing Calves Liver Kidneys Breaded Sweetbreads with Tarragon Sauce Brains Pork Spread Rillettes Country Pate with Pecans and Hot Honey Mustard Preparing Fresh Foie Gras Pistachio Sausage in Brioche with Mushroom Sauce Black Pudding Salami and Sausage Cured, Raw Country Ham Cold Parsleyed Ham Rolled Headcheese Stuffed Pig's Feet CARVING Carving Gravlax Carving Poached Salmon Carving Roast Chicken Carving Turkey Carving Rib Roast Carving a Ham BREAD & PASTA Country Bread Milk Bread Pullman Bread Cheese Bread Provence-Style Pizza Crossiants and Pain au Chocolat Brioche Dough Brie in Brioche Dough Making Cream Puff Dough Cases Ratatouille Ravioli Fettuccine Potatoe-Dill Gnocchi PASTRY & DESSERT English Custard Cream Vanilla Pastry Cream Praline Cream Caramel Snow Eggs Almond Floating Islands Meringue Meringue Mushrooms Large Meringue Shells Chocolate Meringue Nut Cake Ladyfingers Soufflé Omelet Basic Sponge Cake Rolled Cake Christmas Yule Log with Mint Leaves Vanilla-Bourbon Layer Cake Chocolate Cake Rum Babas with Peaches Bourbon Apricot Savarin Proust's Small Coffee Cakes Fresh Raspberry Linzer Torte English Trifle Poached Peaches with Raspberry Sauce Angel Hair Glazed Strawberries St. Valentine Custard Cake Crêpes Suzettes Chocolate Cigarettes Fruit Salad Ambrosia Strawberry Sherbet Vanilla Ice Cream in Netty Cups with Spicy Cherries in Wine Pie Dough and Pie Shell Sweet Pie Dough and Pastry Shell Cream Cheese Dough Apple Tart Tarte Tatin Galette of Rhubarb Galette of Lemon Cream Puff Dough Cream Puffs Cream Puff Swans Cream Puff Ring Three Ways to Make Puff Paste Large Patty Shell Large Patty Shell 2 Individual Patty Shells Puff Paste Cheese Straws Anchovy Sticks and Fish Puff Paste Almond Cake Pears in Caramel on Puff Paste Small Fruit Tarts Fruit Tart Strips Square Fruit Tart Palm Cookies Glazed Puff Paste Apple Charlotte Chocolate Charlotte Raspberry Soufflé Caramel Lime Soufflé with Lime Sauce Chocolate Soufflé with Rum Sauce Chocolate Leaves Chocolate Truffettes Chocolate Goblets How to Peel and Glaze Chestnuts Chestnut Chocolate Cake Almond Shells Almond Paste Flowers Cake Glazed with Fondant Candied Lime and Grapefruit Peels Cheesecake Crème Brulée with Verbena PRESENTATION Butter Flowers Potato Rose Tomato Receptacles Tomato Roses and Other Vegetable Flowers Mushroom Fish Fluted Mushrooms Vegetable Flowers Carrot Butterflies Olive Rabbits Apple Swans Orange Baskets Orange Rind Grated Candied Orange Rind Orange Peel Julienne Lemon Carving Watermelon Cornucopia Molds Round, Square, and Heart-Shaped Croutons Melba Toast Canapés Folding Napkins Flower, Artichoke, and Gondola Napkins INDEX