Jaques Pepin

“The way you sharpen a knife, the way you beat an egg white, the way you fill up a pastry bag, the way you bone out a chicken, the way you make an omelet, all of those techniques are how you learn how to cook,” says Jacques Pépin, hailed by professional chefs and home cooks as the grand master of cooking skills and methods.

“It has a lot to do with manual dexterity,” says Pépin introducing a completely revised and updated version of Jacques Pépin’s Complete Techniques, and that is better seen in pictures and even better in a video.” The revised book features more than 1,000 color photographs and 30% new techniques. “The only control of the food is technique,” says Pépin “and if you happen to have talent you can take that knowledge and take it somewhere else. If you happen to put some love into it also, then you can get to some extraordinary food.”


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