Complete Techniques

by Jacques Pépin

The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

Genres: Cookbooks, Cooking, Food, Nonfiction, Culinary, Reference, France

Paperback

First published June 3, 2001

About the author

Librarian note: There is more than one author in the Goodreads database with this name. For the epidemiologist, see Jacques Pepin.

Jacques Pépin (born December 18, 1935) is a French-born American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004. --Wikipedia

Reviews

[Beth · Rating 3 out of 5]

The title is exactly right: Jacques puts forth a thousand (really) different techniques here, all with photographs and detailed instructions. Although I'm not sure when I'll find occasion to carve swans out of apples or spend 12 hours making beef stock, I'm excited to have this book. French cooking is a whole new world for me, and this is the perfect book to get started with.

[Don · Rating 5 out of 5]

This was the book that I was told to read if I wanted to learn how to cook. It has everything you will need to know in order to cook well, from simple knife techniques, to building sauces, to tying roasts, to your basic cuts of meat. This book was instrumental in developing my own ideas of food and cooking. With the ideas you get from this book you'll be writting and creating your own recipes based on these classic and simple lessons.

[Starlight · Rating 5 out of 5]

Chef Pepin teaches about everything about cooking in this book. I use it as a constant reference in the kitchen. Whether you are a home cook or a professional, this is a book that should be on your shelf.
On a personal note, I got to meet Chef Pepin at a book signing several years ago. Not only did he sign my (spattered and stained due to use) copy of Complete Techniques, I got to have my photo taken with him.
Quite an honor to be photographed with one of my culinary heroes.

[Glenn Van · Rating 5 out of 5]

You can have your Joel Robeshon, Paul Boucuse, or Martha Stewart (all un fortunately are no longer with us) but I'm a Pepin guy, have been for twenty years. Not as technical as La Technique, but still flashing Pepin prep genius with simple steps to flow and beautifully selected photos.

[Annie · Rating 5 out of 5]

I borrowed this book from the library, and I would have renewed it forever if someone didn't have it on hold. It's a dense culinary bible of more than 600 pages, thoroughly illustrated with photographs of Pepin doing the demonstrations himself. It's a great source of foundational (and random i.e. how to make flower-shaped garnishes) knowledge for anyone interested in learning proper cooking techniques from the ground up.

[Ginny · Rating 5 out of 5]

About 1/4 of the way through - it is thick (and very good). Excellent explanation and pictures of every technique imaginable. I love it. The book is based on the PBS Jacques Pepin series that went through a technique or food item per 1/2 hour episode. I think this series is on CD or DVD. I think that would be the only thing better than the book. Now finished - tried some recipes and my opinion remains unchanged. Very good technique oriented book.

[Liz De Coster · Rating 2 out of 5]

Another classic of French cuisine and techniques. Pepin is slightly more technique than recipe focused in this book (appropriately for the title), but the result is recipes that seem extremely fussy except for the fanciest of dinner parties. There are good techniques in here if you're interested in making a puff pastry swan or any one of a number of fruit/vegetable rosettes; since I can't imagine doing that, back to the library with Pepin!

[Mike Duigou · Rating 5 out of 5]

A wonderful book that has taught me much. I still refer to it often whenever doing something new or for a refresher on a seldom used technique (such as rolling croissant). I also like the accompanying video series which was made about 10 years later.

It is an amazing work considering the time it was made before the age of digital cameras and the number of photographs it includes.

[Faiz Fajar · Rating 5 out of 5]

Perfect book

[Steve Rheinstrom · Rating 5 out of 5]

Complete techniques is a combination of 4 indispensable volumes of Jacques Pépin. I have had "La Technique" and "La Methode" from the time that they were first published, and I bought Pépin's "A French Chef Cooks at Home" shortly thereafter. When "The Art of Cooking Volumes 1 and 2" came out, it was a natural addition to my cooking library. I can think of no other books (sorry Julia) that are as clearly written with step-by-step instructions and photography as Jacques's landmark works that teach elementary through advanced techniques.

This one comprehensive volume will allow any neophyte to become an accomplished star in their kitchen, and produce results that are both visually stunning, and gustatorily impressive. A must have for any aspiring chef, and a great resource for an experienced one.

[Kelly · Rating 4 out of 5]

I love learning professional cooking tips and techniques, and this book doesn't let down. If you want to learn the basics of french cooking, this is a great tome. My biggest complaint is that the pictures are in black and white and not that easy to see what they are doing.

Great for learning the basics and some advanced techniques. Tom Colicchio of Top Chef fames says this is the book that taught him how to cook which is why I bought it.

[Lee S · Rating 5 out of 5]

The art of teaching yourself fundamental cooking technique starts here. I learned more about the proper way to make food from its beginnings here than I could find in any book I searched. This book, along with the Culinary Institute of Americas (CIA) textbook are wonderful kitchen companions. A true chef cannot deny the importance of learning from these books. The proof will be evident by the smiles on your dinner guests faces after the first taste of duck confit!

[Steve · Rating 5 out of 5]

In terms of cooking technique, I doubt there has ever been a finer book written. Perhaps the quintessential reference guide. You may have other books for recipes, but this is the all-purpose book for showing you how to execute the techniques you need to do the actual cooking. For experts and beginners alike, I can't imagine a more valuable book to own.

[Allison · Rating 5 out of 5]

You won't find a lot to love here if you're not interested in, say, how to cure your own raw ham, how to make your own salami, or how to prepare veal brains in black butter. There's step-by-step photos for every technique outlined in the book, and Pepin is wonderful at pointing out details and side notes that can be useful in a broader range of applications.

[Justin · Rating 5 out of 5]

Simply indispensable for the culinary autodidact. Mastering these essential techniques will forever sever the umbilical cord that chains the novice to recipes. With technique at your disposal, improvisation becomes possible, and improvisation brings the singular joy of creative satisfaction. An absolute must-own.

[Emily · Rating 5 out of 5]

The man is a master of his craft. You know how you can find a recipe for anything in the Joy of Cooking? Well, you can find a technique for anything in this book, from boning a chicken to rolling a galantine and making puff pastry, it's all there.

[Corey · Rating 4 out of 5]

Need to learn how to do something cooking related? Step-by-step pictures and simple explanations for most any cooking technique will blow your mind.

[Adam Shaw · Rating 5 out of 5]

For any French Cooking technique with easy descriptions, this is that book!

[Rebecca Huston · Rating 5 out of 5]

This one, along with Julia Child's Mastering the Art of French Cooking, will pretty much give you enough skills to tackle any recipe. An awful lot of good common sense is in this book.

[Catherine Woodman · Rating 3 out of 5]

he is good, but I find him irritating

[Ivonne]

22.95

[Doug Sanders · Rating 5 out of 5]

Great read. I can't speak highly enough about how wonderful a resource this book is. I don't know that it's designed to be read front to back like other book. Do yourself a favor and read it!

[Yaaresse · Rating 5 out of 5]

It really is more of a texbook than a "what should I make for dinner" cookbook.
Anyone who has the patience to study it can't help but learn a lot from it.

[Shannon · Rating 4 out of 5]

The descriptions were clear and easy to follow (not common when reading something from a master chef) and the photos were incredibly helpful. I only wish the photos had been in color.

[Robert · Rating 5 out of 5]

Excellent! A great resource from an amazing chef on how to prepare food for all of your senses.

[Aaron · Rating 5 out of 5]

4.75/5