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Jacques Pépin's Complete Techniques (Englisch) Taschenbuch – 1. Mai 2001

4.5 von 5 Sternen 2 Kundenrezensionen

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Synopsis

Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast.

Über den Autor und weitere Mitwirkende

Jacques Pepin is one of America's best-known cookbook authors and cooking teachers, and has appeared regularly on PBS-TV for more than a decade, hosting or co-hosting with Julia Child or his daughter, Claudine, more than 300 cooking shows. A former New York Times columnist, he is a contributing editor to Food & Wine magazine and has published nineteen cookbooks. He serves as Dean of Special Programs at The French Culinary Institute in New York City and teaches at Boston University. Born in Bourg-en-Bresse, France, he was the personal chef to three French heads of state before moving to the United States in 1959. He now lives in Connecticut.


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Von Ein Kunde am 1. März 2002
Format: Gebundene Ausgabe
This is the bible of cooking techniques. It will become the most important part of your kitchen.
It copes everything you could possibly need to perfect your skills. Everything is demonstrated in many step by step photographs. Here a few examples:
Braising Beef - Breading Veal Scallopine - Carving Poached Salmon - Stuffing Sausage - Making Chocolate Cigarettes - Cleaning and Boning Trout - Cooking and Presenting Lobsters - Filling Cream Puffs - Filleting Fish - Folding Napkins - Topping Fruit Tarts - Making Green Noodles - Grilling Poultry - Holding the Knife - Using Ladyfingers - Lining Cake Pans - Making Pepper Steak - Rolling Pie Dough - Poaching Eggs - Preparing Mussels - Peeling Onions - Using Fish Stock - Creating Apple Swans - Separating Eggs - Making Sole Meuniere - Stuffing Mushrooms - Trimming and Cooking Meat - Braising Chicken Livers - Frying Parsley - Poaching Salmon - Carving Rib Roast - Baking Country Bread and Baguettes - Making Fruit Cake - Flaming Bananas - Glazing Cake with Fondant - Seeding a Cucumber - Cleaning Salad - Fluting Mushrooms - Coating a Cookie Sheet - Folding in Butter - Icing a Vodka Bottle - Shucking Oysters - Peeling and Preparing Green Peppers - Braising Lettuce - Trussing Poultry ... and much more.
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Format: Taschenbuch Verifizierter Kauf
The book consists nearly entirely of photographs of the man's hands showing the techniques. Works rather well for me, but the pictures are not really big and the contrast could be better.
Overall very interesting book with minor problems.

Das Buch besteht fast ausschließlich aus Fotos von den Händen dieses Mannes. Das funktioniert ganz gut, aber die Bilder sind nicht wirklich groß und der Kontrast könnte besser sein.
Insgesamt sehr interessantes Buch mit kleineren Problemen
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.3 von 5 Sternen 106 Rezensionen
4.0 von 5 Sternen Fundamental Techniques in a Slightly Dated Package 9. Juni 2016
Von D C - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
As an aspiring home chef, I wanted to understand some of the fundamentals techniques of cooking in order to start refining my skills. I know Jacques Pépin is recognized as one of the father's of modern culinary technique cookbooks, so I wanted to give this book a try. What I didn't realize was that the paperback version only has black and white photos, which makes it slightly less entertaining to read, but still useful. Also, the edition I received reads as a bit dated in terms of writing and techniques (it reminds me of those PBS cooking shows from the 1990s). Overall, it's a useful reference for curious cooks.
5.0 von 5 Sternen No More Fear of French Cooking 6. August 2012
Von Irma I. Barraza - Veröffentlicht auf Amazon.com
Verifizierter Kauf
Having been a book lover all my life, once I got married and needed to learn to cook, I started adding a wide variety of cookbooks to my collection of literature, poetry, mystery, children's, etc. books. But I have to admit I stayed away from French cooking books. French cuisine seemed just too difficult to try to master on my own. I spent a great part of my life between Texas, Mexico City and Chihuahua, Mexico and mostly tried to learn to cook what could be considered 'true, traditional' Mexican dishes. I can't remember how long ago I became familiar with Julia Child and purchased her famous book, but it wasn't until about 7 years ago that I started watching Public Television and was able to see Jacques Pepin cooking with Julia Child and my fear of trying out French recipes was overcome a bit. With this book in particular, Jacques Pepin provides people like me with the basic steps to follow (like on his shows) to be successful in following a recipe. Some of his recipes have now become a staple in my repertoire of recipes, especially soups and vegetable dishes. And now crepes too! My next goal is to learn to bake breads, but in my oven, not with a bread machine. I'm taking it slowly, but who knows, someday I might try to make butter roses, like the ones Jacques made in the blink of an eye at the Food and Wine Festival in Pebble Beach, California where I was able to see him at work earlier this year.
3.0 von 5 Sternen Pictures aren't good; many recipes are just silly! 19. November 2012
Von Jason - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This is a good all-around primer into the TECHNIQUES of cooking, which is why Pepin recommends it to be used as an "apprenticeship." But I have to agree with some other reviewers here -- the techniques are not always totally clear, with such tiny black-and-white pictures. I think that it'd be helpful to use this book in conjunction with some of the Pepin YouTube videos (easily available online) if something isn't clear.

My other big criticism of the book is that some of the recipes are way too frivolous. Presentation is fine; if you're cooking a fancy meal, you probably want your guests to be impressed. But the guy has 20 solid pages devoted to carving flowers out of vegetables! I lost it at "toad-shaped squab" (he makes "eyes" out of egg white, with black-olive "pupils"). Yuck!

That being said, there is enough solid material in the book to warrant 3 stars. Pepin is a master, of course. But I feel that this may not be the best Pepin book out there. You may be better off looking at a more updated version of the book.
5.0 von 5 Sternen Bravo for Jacques! 19. Juli 2013
Von Sluss - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I've always enjoyed him on television, and this book of techniques is a gem. When I look at it, I'm seeking basics. In other words, I'm probably following a recipe from another source or working without one. If it's a new adventure or troubleshooting a failure, Jacques is a helpful big brother. It isn't really a cookbook so much as a great foundational work.

When I was about 20, I had a good friend who was a Swiss chef, and I always consulted him when approaching a new adventure. He could do absolutely anything. He was never around when I actually got into the project, but his advice was pure gold. My friend has since passed on to whatever reward comes after this life, and I now have Jacques at my fingertips for those essential consultations on the big, broad strokes and for simple solutions (even on presentation) in the areas where I'm inexperienced.
5.0 von 5 Sternen How to cook! 25. Februar 2013
Von Marc Lund - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This is not primarily a book of recipes, but explains why one technique is preferred over another within a recipe to achieve the desired result. Mr Pépin gives suggestions for practice to improve your skills, and cautionary recommendations so that you may benefit from his experience.
How does one otherwise get a grasp of these things outside of a first class cooking school? Not even the proliferation of foodie shows really explain these things. They seem to devote fully a third of their shows to tasting how wonderful their food is. Their taste has no real value to the viewer.
In contrast, Mr Pépin's unpretentious explanations and cautions and suggestions can open a world of understanding that will increase any cooks repertoire well beyond mere adherence to the recipe.
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