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Jacques Pépin New Complete Techniques (English Edition) par [Pépin, Jacques]
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Jacques Pépin New Complete Techniques (English Edition) Format Kindle

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Longueur : 741 pages Word Wise: Activé Composition améliorée: Activé
Page Flip: Activé Langue : Anglais
  • En raison de la taille importante du fichier, ce livre peut prendre plus de temps à télécharger

Description du produit

Revue de presse

"Concise. Informative. Indispensible." -- Anthony Bourdain

"...Pépin asks the reader to not treat this as a book, treat it as an apprenticeship. I took that to heart, and, indirectly, Jacques Pépin became my mentor through these techniques." -- Tom Colicchio

Présentation de l'éditeur

The cooking guide Anthony Bourdain hails 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.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 168310 KB
  • Nombre de pages de l'édition imprimée : 741 pages
  • Editeur : Black Dog & Leventhal Publishers; Édition : Reprint (13 novembre 2012)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Lecteur d’écran : Pris en charge
  • Composition améliorée: Activé
  • Moyenne des commentaires client : 4.5 étoiles sur 5 2 commentaires client
  • Classement des meilleures ventes d'Amazon: n°272.270 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Par XP le 4 janvier 2016
Format: Relié Achat vérifié
Livre très intéressant, qui permet d'apprendre de nombreuses techniques utiles en cuisine, même pour quelqu'un qui ne fait que "la cuisine de tous les jours". Certaines méthodes et astuces permettent de se faciliter la vie quotidiennement.
Dommage que cet ouvrage n'existe pas en français et qu'il faille acheter un livre anglais pour connaître les secrets de cet ancien chef de l'Elysée.
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tout ce qu'il faut pour avoir des bases.
facile a lire et à comsulter.
je le recommande a tous les cuisiniers autodidactes
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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.6 étoiles sur 5 175 commentaires
247 internautes sur 256 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Must for Everyone Who Wants to Improve Their Cooking Skills! 18 novembre 2012
Par Grandma - Publié sur
Format: Relié Achat vérifié
Over the years I have come to realize that there are two kinds of cooks in this world - those who follow a recipe like they are conducting an experiment in nuclear chemistry and those who look at a recipe more as a general set of guidelines to build on. While the "nuclear science" sort of cook will find Jacques Pépin New Complete Techniques helpful, it really was written for those of us who belong to the "guidelines" group. Here are the basic techniques to build on.

I came to appreciate Jacques Pepin rather late in life. Yes, I had acquired a cookbook or two of his over my five decades plus of collecting and seen him on TV a few times, but it wasn't until after I had watched Julia Child truss a chicken a few years ago that Pepin's quiet competence really struck me. Why it hadn't struck me before, I'll never know. Heaven knows I've watched Julia a thousand times or more, from her very earliest days on TV. Here was Julia Child, one of the world's most famous chefs, busily cutting and snipping and tying here and tying there for several minutes, until the chicken she was trussing for the rotisserie looked more like a badly wound ball of yarn than a chicken! And yet, my old-fashioned butcher of years gone by knew how to turn a rolled roast into a neat package with a single piece of string in a flash. So did my Dad. And that was when it dawned on me that Julia Child, Kitchen Goddess, did NOT know how to properly tie up a piece of meat.

My TV shows of choice are almost always cooking shows of one sort or another, so it wasn't long after that revelation that I began to notice that virtually none of today's younger TV chefs do either. Everywhere you look, when something needs to be tied in the kitchen little snippets of string make their appearance. And then one day I happened across a show that Jacques Pepin and Julia Child did together - a holiday Cooking in Concert show where they produce a boneless stuffed turkey. Jacques did the tying up - one piece of string, still hitched to the ball, not a pair of scissors in sight, quick as a wink! That was when I began to really take notice of Jacques Pepin and his quiet competence.

When Essential Pepin: More Than 700 All-Time Favorites from My Life in Food was released, I was among the first to preorder. The CD that comes with the book is, to my mind, worth every penny all by itself. It also happens to contain the "secret" to tying up something in the kitchen without a gazillion pieces of string everywhere. (Oddly, my Dad actually did insist that I learn this along with how to pitch a campsite - he just never connected it to the roast beef!) Essential Pepin made my short list of the books I would grab on the way out the door in case of fire almost immediately and when Jacques Pépin New Complete Techniques was announced I immediately put in my preorder.

Jacques Pépin New Complete Techniques is divided into a number of sections - Basics, Vegetables, Eggs, Fish & Shellfish, Poultry, Meat, Offal & Charcuterie, Carving, Bread & Pasta, Pastry & Dessert and Presentation - with each section clearly delineated by a band of color at the outer edge of the pages - convenient for finding the section you want quickly and easily. Within each section you'll find a list of the individual contents of the section followed by a short introduction and then a selection of techniques or recipes that illustrate certain basic principles that can then be extended elsewhere.
(I did check some of the recipes against Essential Pepin and found no duplicates.) The print is quite reasonably sized, the page numbers definitely large, each step accompanied by a photograph, many in color. You won't need your reading glasses for this book. The book is nicely bound and includes a ribbon book mark.

While Jacques Pépin New Complete Techniques is not exhaustive (you'll find no techniques common to Asian cooking for example), it is extensive and strongly reflects Pepin's background & training. Jacques Pepin was raised in World War II France and began an apprenticeship in the professional kitchen not long afterwards. Like those of my parents' generation who grew up during the Great Depression here, Pepin is clearly a believer in "Waste Not - Want Not". He utilizes every scrap and always has an eye to economy. Pepin's recipe for Pain au Chocolat does not call for those special bars of chocolate you might buy from a famous baking site but instead shows you how to make your own and when he tells you that the fat from trimming a saddle of lamb can be discarded you can rest assured there is nothing else to be done with it.

Jacques Pépin New Complete Techniques is heavy on techniques not often covered by other authors - trimming your own meat, dividing a large cut into smaller portions, cutting up & boning your own poultry, (a great way to save money!) making Pullman bread (something I do not have instructions for anywhere else, despite my extensive collection of bread baking books), even two different ways to make puff pastry, and the techniques he illustrates run a gamut of skill levels from rank amateur just starting in the kitchen to professional.

If you would like to learn to really cook well, then Jacques Pépin New Complete Techniques will be a treasured addition to your library.

Highly Recommended
15 internautes sur 15 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Perfect companion for Julia Child; loaded with pictures & technique 12 décembre 2013
Par Joanna D. - Publié sur
Format: Format Kindle Achat vérifié
The new version of Pepin's classic tutorial on culinary techniques is now in Kindle format and has hundreds of photos of step-by-step instruction from sharpening knives to peeling onions to boning out a joint or making a souffle. The recipes are often classic-looking but unfamiliar; for example, potato and cheese-stuffed onions. Looks like a garnish for a traditional roast, but I've never seen these onions before. They are broth-simmered onion shells, filled with a mashed potato, cream cheese, chive and parmesan filling. They are a fantastic side for a roast beef cooked for a big occasion. This kind of side dish can take some time up front but ends up as a very elegant accompaniment to make ahead of time and wow the guests. All you need is some blanched green beans or steamed broccoli, a green salad to follow (and maybe some fruit with cheeses for dessert) and you have a memorable dinner party.

In a way, this book is the perfect companion to Julia Child's classic Mastering the Art of French Cooking.) Though the recipes differ, the classics are here (onion soup, spinach timbales.) Julia Child's book is good reading and has excellent drawings, but Pepin's technique book shows the way you'd make many of these, with photographs that go step by step.

I REALLY LIKE the Kindle edition. (You need a color-capable Kindle such as a Fire.) I can prop the Kindle on the kitchen counter and keep the page up that I'm working from. And other than smudges on the screen, no pages to get spotted up or spilled on. In hardbound format, this is a big book and I always found it a bit unwieldy to have propped up on my counter.

Summary: a must for anyone who enjoys classic French cooking techniques. Great in Kindle format, revised edition has wonderful step-by-step photos. Recipes are often unique but classic.
7 internautes sur 7 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great for home Chefs! 6 mai 2016
Par UrbanMonique - Publié sur
Format: Format Kindle Achat vérifié
Really worth your money! I run a very active food blog for home chefs, and lack of technique is THE biggest stumbling point. If your not sure what 'diced' really means, let alone how to safely and effectively do it, you need this book. What Pepin does in his relaxed and very well communicated manner, is to provide those basics that you simply won't get if you've never worked decent time in a pro kitchen, or gone to culinary school. I know my stuff, and I bought it as a worthy reference addition to my library.
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Refererence Book for the Serious Cook 17 avril 2013
Par Don Null - Publié sur
Format: Relié Achat vérifié
Let's face it, Jacques Pepin is, hands down, probably the best chef in the cookbook business.This is not a book of fifty recipes for thirty-minute chicken dishes but a comprehensive treatment of the techniques of cooking. Jacques takes you from how to hold a knife to how to debone a whole chicken with illustrated step by step instructions. This book updates and expands the earlier (1975) version and adds color photography. Pepin's technical skills and his mastery of the art of cooking make this book a must have for the beginner and the accomplished home cook. If there is no room on your shelf for another book on cooking--get a bigger shelf.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Pepin is THE Master Technician! 27 février 2015
Par Jessica - Publié sur
Format: Relié Achat vérifié
I bought this book for myself because Pepin is the master technician. I love watching his hands move. I was NOT disappointed with this book! Every step has a clear photo so that you know you are on point and each technique has troubleshooting tips in case something didn't turn out correctly. This book is great for beginners who have never held a knife before to people honing their skill sin the kitchen. I ended up purchasing a second copy for a Christmas gift for my sister. She loves to bake but has recently started to branch out into the world of savory. She loves this book as well and called me up to tell me she just broke down her first chicken!
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