Jacques Pepin's Complete Techniques

Rating:
Summary: Excellent Guide to Culinary Expertise
Review: "La Technique" by Jacques Pépin rates as about the best book on cooking technique ever written. I have a set of the videos from Chef Pépin's shows on PBS that are based on this book, but I did not have my own copy of "La Technique" until now because this excellent book has been out of print and unavailable for some time. It has good illustrations and explanations of all the basic techniques necessary for prep work and cooking. My most-used technique that I have learned from Chef Pépin is how to slice and chop an onion quickly. Also, I learned about how to keep my knives properly sharpened at all times! "La Technique" is my kitchen bible.

Rating:
Summary: Essential Authority on Techniques. Highly Recommended
Review: 'Jacques Pepin's Complete Techniques' may be one of the landmark works signaling the beginning of the Renaissance of American culinary practice. This volume, published in 2001, is an omnibus of two earlier works, 'La Technique' published in 1976 and 'La Methode' published in 1979, just as Pepin was changing his career from leading French chef to culinary writer and educator. These will probably always stand as his most important books.

The book in English that is most similar to this is James Peterson's 'Essentials of Cooking'. This newer volume is an excellent book with color photographs and coverage of subjects which is probably pretty complete for the average culinary amateur. Pepin's work is in an entirely different class, aimed at the professional and, by extension, the foodie wannabe professional.

In Peterson's book, the first chapter, 'Basics', covers twenty-four (24) topics. In his first chapter of the same name, Pepin covers seventy (70) subjects. Even allowing for the fact that Pepin includes nine (9) egg topics in Basics that Peterson puts in a later chapter, this is an impressive margin of coverage from Pepin. Pepin's topics tend to be somewhat more basic and focus heavily on knife skills, even including a section on how to sharpen knives. Even though these topics are simple, Pepin gives each technique all the attention it needs. One of the clearest examples of Pepin's great attention to detail is in his treatment of my favorite subject for evaluating one's culinary writing. This is how to make a classic French omelet. As I noted in my review of Peterson's book, Chef James is just a bit short on some important details. Pepin not only covers all the bases, but also adds a few tips to omelet making technique that I have not seen elsewhere. The only warning I give about his technique is that since it was written before non-stick surfaces on saute pans were perfected and available on high-end cookware, the author does not recommend them. All recent descriptions of omelet making strongly recommend non-stick pans for all egg cookery.

The chapter on Fish and Shellfish continues Pepin's emphasis on basics, including several topics for which the average amateur chef may never have a use, such as methods for handling sea urchins, frogs legs, salmon in aspic, and pate of fish. Conversely, I am surprised to find no section on the 'en papillote' cooking method that Peterson covers in detail. Other Peterson topics on which Pepin passes are methods for squid and preparing salmon steaks. The differences in coverage in this chapter alone make it worth one's while to own both books.

The chapter on vegetables is a real wealth of techniques for making really cheap ingredients into impressive presentations. You can dream about poaching or smoking whole Scottish line-caught salmon, but you can easily afford to do one of the eleven (11) different techniques Pepin describes for potatoes. In fact, this is probably some of the most dramatic evidence of the French obsession with food preparation. When I think of Irish potato preparations, I think of boiled potatoes, champ, and colcannon. In this chapter, the French have eight (8) different ways of just cutting potatoes, let alone all the methods used to fry, gratin, roast, boil, and saute potatoes in the French lexicon.

Pepin uncharacteristically combines poultry and meat into one chapter, but this is incidental. Pepin and Peterson cover a roughly equal number of chicken subjects, with Pepin covering some more typically French subjects such as glazing and sausage making. On cutting up a chicken, I give extra points to Peterson for the efficacy of his color pictures detailing his technique. Pepin very usefully separates all his carving techniques into a separate chapter that covers fish, birds, and beasts.

In the next chapter on 'Breads', Pepin covers a topic that Peterson simply does not even touch. Pepin points out that bread making is one of those activities which involves a few simple ingredients, but a highly sophisticated technique. Like making a good omelet, it's all in knowing how. Having made a fairly wide variety of loaves of bread in my time, I would not recommend Pepin's book as the best introduction to breadmaking. His book is all about technique. It gives practically no understanding of why you do each of the steps in a particular way. And, his basic breadmaking technique is a little different from any other I have seen. On the positive side, I would strongly recommend anyone attempting to make baguettes to check out Pepin's description, as it is the only place I have seen pictures of classic baguette making equipment in use.

The real jewel in this book is the last chapter on 'Pastry and Dessert'. This is the first indication I had of Pepin's skill as a pastry chef in addition to his great reputation as a savory chef. This by far the longest chapter in the book and has the greatest potential to adding a bit of 'wow' to one's entertaining. One of the more important gems hidden in this chapter is Pepin's technique for making crepes in the section on Crepes Suzettes. I have successfully made crepes using Julia Child's recipe for years, yet Pepin's pictures and comments succeed in adding to my knowledge of the technique. For the supreme 'wow' effect, check out the technique for the Christmas Yule Log (Buche de Noel). Another major topic absent from Peterson's book you will find here is the method for soufflé. In spite of all these flash dishes, the chapter still concentrates on a lot of very basic building block techniques such as recipes for custards, creams, meringues, toasts, galettes, caramel, brittle, and chocolate leaves.

If you are an aspiring professional or serious foodie, Pepin's book is probably the most important book you can have in your kitchen. It covers twice the material of Peterson's book with greater authority and fewer lapses. If you are an amateur who enjoys cooking, get both. Highly recommended.

Rating:
Summary: A disappointment.................
Review: A bit disappointing for a couple of reasons. Though it is a good book, I was hoping for more photo's, larger photo's, and in particular, color photo's. For someone who is attempting to learn their way around the kitchen from one of the Masters of Culinary Art, I think the novice would be shortchanged; I don't feel this is the book for them. The photography is in black and white and the photo's themselves are small, and a bit fuzzy. To learn something like techniques, you need to visualize as much detail as possible. This would be a good reference book for the more accomplished home chef.

Rating:
Summary: Ces't Magnifique!
Review: A very practical guide helps re-sharpen your skills and more important it re-visits many often forgotten classical techniques.

Rating:
Summary: Good, but...
Review: Before you buy this, check out La Varenne Pratique by Anne Willan. It is similar, but superior, to Pepin's Complete Techniques. The pictures are larger, clearer and in color, and the information is as comprehensive, if not more so.

Rating:
Summary: An excellent resource for the experienced or novice cook
Review: 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:
Summary: Love Mr. Pepin but hated and returned this book
Review: I agree with a previous reviewer and thank him for recommending La Varenne Pratique by Anne Willan as an alternative to this book. La Varenne is a beautifully photographed, well-organized book that truly is a book of cooking techniques. This book is much more a collection of esoteric recipes for fancy, specialized french cuisine.

The worst thing about this book is that there are no headings on the pages so you can't tell what section you're in as you move through the book and the bottom footer only says "Technique seventy-eight"--how is that helpful? The book almost seems like it was cut off at the top and bottom to make it smaller for printing. It reminds me of the self-published photocopied books from the early days of desk-top publishing. Maybe I'm being a little harsh, but compared to La Varenne Pratique by Anne Willan it is inferior....unless you are interested in boning various cuts of meat and fish and then cooking them in aspic or in puff pastry, or turning vegetables into fried potato balls, zucchini puff paste, etc.

If you want to know how to select, prepare, serve and store everything from vegetables and fruits to seafood and meat I recommend La Varenne Pratique instead. If you want to open your own fancy French restaurant then maybe buy this book too!


Rating:
Summary: Fabulous book with surmountable flaw
Review: I just bought several cookbooks that espouse to teach one how to cook rather than simply supplying recipes. I will compare the others to this one, but let me start out by saying that this book is my favorite. Although I agree with other reviewers that the black-and-white photos are a serious flaw, I still gave it 5 stars because of the sheer comprehensiveness and imagination of the techniques and the recipes. It far outstrips the other books I bought. While I am a very visual person and totally dislike black-and-white photos, particularly small ones, the advantages of the book are such that I would not do without it, while I would cheerfully sell the other books I bought. The pictures are generally series of small black-and-white photos that show in a stepwise fashion how to each of the techniques. There is generally a picture of the finished product included. While I don't like this feature of the book, I find that, most of the time, one can glean the information needed from the photos. There are many occasions when it would be better with larger, color photos, and there are some occasions when the photos are quite useless, such as in the instructions for deboning a bird.

In comparison, Le Cordon Bleu Complete Cooking Techniques, has only extremely basic recipes, and the techniques included is less comprehensive. Still, I am glad to have it so that I can actually see how to debone a bird.

Another book Cooking at Home with the Culinary Institute of America, is less about techniques, though there are some instructions for very basic techniques. It espouses to do everything, from technique to recipes, and it is a good cookbook for the beginning cook that wants to create sophisticated recipes without outrageous demands one's skill, time or grocer.

Rating:
Summary: Fabulous book with surmountable flaw
Review: I just bought several cookbooks that espouse to teach one how to cook rather than simply supplying recipes. I will compare the others to this one, but let me start out by saying that this book is my favorite. Although I agree with other reviewers that the black-and-white photos are a serious flaw, I still gave it 5 stars because of the sheer comprehensiveness and imagination of the techniques and the recipes. It far outstrips the other books I bought. While I am a very visual person and totally dislike black-and-white photos, particularly small ones, the advantages of the book are such that I would not do without it, while I would cheerfully sell the other books I bought. The pictures are generally series of small black-and-white photos that show in a stepwise fashion how to each of the techniques. There is generally a picture of the finished product included. While I don't like this feature of the book, I find that, most of the time, one can glean the information needed from the photos. There are many occasions when it would be better with larger, color photos, and there are some occasions when the photos are quite useless, such as in the instructions for deboning a bird.

In comparison, Le Cordon Bleu Complete Cooking Techniques, has only extremely basic recipes, and the techniques included is less comprehensive. Still, I am glad to have it so that I can actually see how to debone a bird.

Another book Cooking at Home with the Culinary Institute of America, is less about techniques, though there are some instructions for very basic techniques. It espouses to do everything, from technique to recipes, and it is a good cookbook for the beginning cook that wants to create sophisticated recipes without outrageous demands one's skill, time or grocer.

Rating:
Summary: lucid and comprehensive review
Review: If you've ever seen Monsieur Pepin on television, you know he is charming and clear, and a wonderful teacher. These qualities come through in this volume, a combined reissue of two classics from the '70s which have been out-of-print: La Methode and La Technique.

After a short section on equipment, there are seven longer sections (with a varying number of techniques): The Basics (70), Shellfish and Fish (33), Vegetables (39), Poultry and Meat (54), Carving (9), Breads (8), Pastry and Dessert (96). An example of specific techniques covered -- in Poultry and Meat you would find, among others: Trussing Chicken and Other Poultry, Tying a Roast, Kidneys, Cold Parsleyed Ham, Trimming and Cooking Meat, and Cuts of Fillet. Each technique is several pages long, and is presented as a series of photographs, each accompanied by a sentence or two describing the step being taken. Directions are clear, pictures (of Jacques's own hands, he assures us) are well selected and illustrative.

There are also many fine recipes, including many you may have seen on various television shows in which the author has appeared, such as the beautiful Christmas Yule Log. You will find basic recipes, like pie shells, as well as more advanced.

The volume ends with conversion charts and an index.

This is an indispensable resource for the serious cook.