Jacques Pepin New Complete Techniques Sampler

Cyan Magenta Yellow Black
There has never been anything like it anywhere. Julia Child

Concise. Informative. Indispensable. Anthony Bourdain
JACQUES PPIN
JACQUES PPIN has published
acques Ppin is universally

hailed by professional chefs
and home cooks as the
grand master of cooking skills and
methods. Now, his classic seminal
work Jacques Ppins Complete
Techniques, is completely revised
and updated with color photographs
and new techniques.
This authoritative presentation
includes more than 600 techniques

and methods and 160 recipes,
demonstrated by master chef
Jacques Ppin in 2,250 color
and black-and-white step-by-step
photographs.
A comprehensive culinary course
on every aspect of classic cooking,

from the basics (how to sharpen
a knife or peel an onion),
to the practical (how
to properly bone a
chicken), to the
whimsical (how to
make decorative
swans and flowers out of fruits and

vegetables), to the complex (how to
break down a saddle of lamb).
Ppins time-tested recipes show
chefs, from the greenest home

cook to the most seasoned
professional, how to put techniques
into practice.
This completely revised and
updated edition is also completely

redesigned, making it even
easier to follow the step-by-step
techniques.
In La Technique, Ppin
asks the reader to not treat
this as a book, treat it as an
apprenticeship. I took that to
heart and, indirectly, Jacques
Ppin became my mentor
though these techniques.
Tom Colicchio
COMING IN OCTOBER 2012

MARKETING/PUBLICITY
$75,000 marketing/
publicity budget
Multi-city author tour
National media campaign,
including print, radio and
online media
Bookseller contest for
complimentary techniques
lesson with Pepin at the
French Culinary School in NYC,
followed by dinner for 2 at
LEcole, the restaurant of the
French Culinary School.
ISBN 13: 978-1-57912-911-8

No. 81911
8 x 9 1/4 Hardcover
784 pages
2,250 full-color and
black-&-white photos
$39.95 U.S./25 U.K.
More Than 600

Cooking Methods
+ Techniques
160 Recipes
2,250 Step-By-Step
Photographs
NOW IN COLOR!
JACQUES
FOR PUBLICITY,
PLEASE CONTACT
Sally Feller
212-647-9336 x102
sally@bdlev.com
www.blackdogandleventhal.com
Published by Black Dog and
Leventhal Publishers, Inc.
Distributed by Workman
Publishing Group
Printed in China
NEW COMPLETE
TECHNIQUES
ADVANCE UNCORRECTED PROOF NOT FOR SALE
TJ202-4-2012 IMUS 7/BDA0125-The Art of cooking W:8X H:9.25 175L 130g Stora Enso M/A Magenta
NEW COMPLETE TECHNIQUES
26 cookbooks and hosted 12 public

television cooking series. One of the
best-known culinary teachers in the
world, hes earned a place in the James
Beard Foundations Cookbook Hall of
Fame, captured the foundations Whos
Who of Food and Beverage in America
award, been recognized for Best TV
Cooking Segment and Best Culinary
Video, and earned the foundations
Lifetime Achievement Award in
2005. Chef Jacques won a daytime
Emmy award for a television show
he co-hosted with Julia Child and
is among an elite group that has
received the Chevalier de LOrdre
des Arts et des Lettres and Chevalier
de LOrdre du Mrite Agricole, two
of the highest honors bestowed by
the French government. The founder
of the American Institute of Wine
and Food, he shares his knowledge
through teaching at The French
Culinary Institute. A former columnist
for The New York Times, Jacques writes
a quarterly column for Food & Wine.
He also participates regularly in that
magazines Food & Wine Classic in Aspen
and at other culinary festivals and fundraising events worldwide. He lives with
his wife in Madison, CT.
Blad Cov
TJ202-4-2012 Blad Cover 175L CTP.indd 2-3
17/05/2012 11:18 AM
Hollowing Out and

Stuffing Artichokes
(Vider et Farcir lArtichaut)
1. For the artichokes: Cut about 1 inch (3 centimeters)

off the top of the artichokes and cut off the stems. Peel the
fibrous skin from the stems and reserve the centers. Rub
cut parts with lemon to prevent discoloration.
VEGETABLES
3. When cool enough to handle, grab the center of each

artichoke and pull out the center leaves in one clump.
4. Using a spoon, remove the choke, the hairy material

inside at the base. The artichokes are not yet completely
cooked and may require some scraping to remove the
choke.
46
2. Using scissors, cut off the top third of each artichoke

leaf. These leaf tips are tough, and each has a needle in
the center. Wash the artichokes under cool water. Bring 2
quarts (1.9 liters) of water to a boil in a stockpot. Add the
artichokes, cover, bring to a boil again, and boil gently 12
minutes. Drain in a colander and rinse under cold water.
IFC
TJ62-4-2012 IFC_IBC 175L CTP.indd 46
17/05/2012 10:45 AM
5. The centers of the artichokes are clean.
7. Spoon the stuffing into each artichoke, placing some in

the cavity and some in between the leaves. When they are
stuffed, place the artichokes side by side in one layer in a
saucepan. Sprinkle with 2 tablespoons (30 milliliters) olive
oil, add 1 cup (237 milliliters) of water, and place the stems
around the artichokes. Cover, bring to a boil, reduce heat,
and cook approximately 30 minutes. By then, most of the
moisture should have evaporated and only the olive oil will
remain with the gently stewing artichokes. If there is still
liquid in the pan, remove the lid and continue boiling until
the remaining moisture has evaporated.
VEGETABLES
8. Arrange the artichokes on a platter with the stems

around. The artichokes can be served alone as a first course
or as a side dish.
47
6. Stuffing: Melt the 2 tablespoons (28 grams) butter and

cup (59 milliliters) olive oil in a large skillet. When hot,
add 1/3 cup (48 grams) chopped shallots, 3 or 4 chopped
garlic cloves, and 2 cups (120 grams) bread crumbs, and
saut, stirring almost continuously, for 4 to 5 minutes over
medium to high heat, until the bread turns a nice brown
color. Add teaspoon each pepper (1.25 grams) and salt
(1.5 grams). The base of the center leaves is tender. Cut
away the tender parts and add to the stuffing.
1
17/05/2012 10:45 AM
Separating Eggs
(Separation des Oeufs)
When you are separating eggs, you often end up with an excess of yolk or white. The
egg whites, almost pure albumin, freeze well. Defrosted egg whites whip as well as
fresh egg whites, and they do not pick up odors. The yolk, however, high in fat, does not
freeze well. Unless the temperature goes as low as -20 degrees (-29C), bacteria will
grow in the egg yolk. In addition, yolks easily become freezer burnt. However, they can
be kept for a couple of days in the refrigerator covered with a layer of water to prevent
a skin from forming on top. Pour the water off before using. For all our egg recipes, we
recommend large organic eggs fresh from a farm.
EGGS
2. Pour the yolk into the empty half shell, letting more
white drop into the bowl as you are transferring the yolk
from one shell to the other.
48
1. To separate the yolk from the white, crack the egg on

a flat surface. Cracking it on a sharp edge tends to push
some of the shell inside the egg, introducing bacteria. Open
the egg, keeping one half upright to hold the yolk. Let the
white drop into the bowl.
2
17/05/2012 10:45 AM
3. An alternative method is to pour the egg into your hand

and let the white drip through your fingers.
Poaching Eggs
When making poached eggs, the fresher the eggs the better. The older the eggs, the more
the whites will tend to spread in the water. A dash of vinegar (distilled white vinegar to
avoid discoloration of the eggs) is added to the water to help firm the egg white. Salt is
omitted because it has the reverse effect and tends to thin down the white. Poached eggs
lend themselves to an infinite number of combinations, from the very simple poached
egg on toast, to the sophisticated eggs Benedict, served with ham, hollandaise sauce, and
truffles. Eggs can be poached several hours, even a day, ahead (as most restaurants do),
eliminating any last-minute panic when you want to serve several people at once.
EGGS
49
1. To poach 8 eggs, place 2 to 3 quarts (2.4 to 3 scant

liters) of water and cup (59 milliliters) white vinegar in
a large saucepan. Bring to a boil; then, reduce to a simmer.
Break one egg at a time on a flat surface. Holding it as
closely as you can to the water (to avoid splashing), open
it with both thumbs and let it slide into the water. Drop
your eggs at the place where the water is simmering so that
they dont go down into the water too fast and stick to the
bottom.
(OeufsPochs)
1
17/05/2012 10:45 AM
Oysters
(Huitres)
Aficionados prefer oysters raw on the half shell with a dash of lemon, or a mignonnette sauce
made by mixing together cup (118 milliliters) good red wine vinegar, cup (36 grams)
chopped shallots, teaspoon (2.5 grams) coarsely ground black pepper and a dash of salt.
(Crushed peppercorn is called mignonnette; hence, the name of the sauce.) These fine
mollusks should be used, as all shellfish, only if they are alive and fresh. Despite the fact that
restaurants sometimes wash oysters to get rid of any lurking bits of shell that might present
problems to their patrons, once oysters are opened, they should never be washed. Oysters are
usually larger and fatter in the United States than they are in France. The green flat oysters
of France, the Belons and Marennes, are now grown in Maine. Oysters are usually poached
in their own broth. Be sure not to overcook these delicate shellfish or they will toughen. As
soon as the edges of the oyster whiten and curl up, they are cooked enough.
SHELLFISH AND FISH
2. Wash the oysters under cold water. Use special sturdy

pointed-tip oyster knives like the ones shown in here and
a thick towel or pot holder to prevent an accident.
50
1. Some of the oysters available from good markets are, top

2 rows, from left to right, closed and open: Apalachicola,
Cotuit, Pacific oysters; and bottom 2 rows, from left to
right, closed and open: Wellfleet, Blue Point, Belon,
Chincoteague. Other well-known varieties include the
Louisiana, Kent Island, Cape Cod, and the tiny, delicious
Olympia, all of which can be bought locally, depending on
the time of the year and the availability.
4
17/05/2012 10:45 AM
3. Shucking oysters: With the oyster held firmly in the

palm of your hand, pry and push the tip of the blade into
the pointed end at the hinge, between the top flat shell
and the convex bottom one. You may have to exert a great
amount of pressure to insert the knife between the shells
at the hinge, but that is the place where you can make the
cleanest opening, free of fragments of shell.
5. If the oyster shell crumbles and cannot be opened at the

hinge, insert the point of the knife on the curved side of the
oyster between the shells. Pry it open and sever the muscle.
SHELLFISH AND FISH
51
6. This technique will tend to break little pieces of shell loose

inside the oyster. Be sure to remove them after the muscle is
opened. Do not wash the oysters under water as this flushes
out the juices and the best taste of the oysters. Open the
oysters over a bowl and retrieve the extra liquid to use in soups
or sauces. When a lot of oysters are opened, the extra juices can
be used to rinse the oysters after opening to eliminate possible
pieces of shell. Then add 1 tablespoon (14 grams) of the juice to
each oyster after the rinsing, leaving the bits of shell in the bowl.
4. When you have inserted the point of the knife, press

down to pop open the lid. Then move your knife back and
forth, making the blade slide against the top shell inside to
sever the muscle that holds both sides together. Lift up
the lid.
5
17/05/2012 10:45 AM
Trimming Shell Steak

(Prparation du Contre-filet ou Faux Filet)
1. Slide your knife between the bone and the meat and,
standing the roast on the end of the chine bone (backbone),
continue cutting alongside the chine bone to separate it
from the meat.
MEAT AND GAME
3. At one end of the strip, there is a triangular piece of

meat lodged on top of the strip and separated from it
by a large sinew. Although this triangular piece is often
left in place and the steaks cut directly through it, it is
preferable to remove it because the connecting sinew
is tough. Following the contour of the sinew, cut off the
triangle of meat.
52
2. Following the contour of the bone, separate the bones

from the meat. Trim away most of the fat underneath
and on top of the meat. (There are approximately 5
pounds/2.5 kilograms of fat and about 2 pounds/1.1
kilograms of bones on this piece of meat.)
6
17/05/2012 10:45 AM
4. The triangular piece of meat is being removed and can

be used as a steak. (It weighs approximately 8 ounces, more
or less, depending on the size of the shell.)
6. When the whole shell is trimmed (there is still a little

bit of the front flap and chain attached to it), most of the
fat and sinews have been removed. Cut off about a 3-pound
(1.4-kilogram) piece of the shell for a roast.
MEAT AND GAME
53
7. Cut the rest of the shell into - to 1 inch (2-to2.5

centimeter)-thick steaks of approximately 10 ounces (283
grams) each. Depending on the size of the shell, it will yield
approximately a dozen steaks in addition to the 3-pound
(1.4 kilogram) roast, bones and sinews (which can be used
for stock), and fat. The steaks can be wrapped in plastic
wrap and then in aluminum foil and frozen individually for
later use. If the steaks are frozen, be sure to defrost them
slowly, still wrapped, under refrigeration.
5. Now the top of the strip can be cleaned of the large

gelatinous sinews, which are excellent in white as well as
brown stock. Remove by pulling on a strip of sinew with
one hand while cutting and sliding the knife against the
sinew with the other hand to get it off with as little meat
attached as possible.
7
17/05/2012 10:45 AM
Croissants
(Croissants)
Croissants are the essence of the French breakfast. They are never eaten at other meals.
The large twisted croissants bought in cafs in the morning are often made with a mixture
of shortening and butter. The small straight croissants are usually made with only butter.
For pain au chocolat, or chocolate rolls, strips of chocolate are rolled up in rectangular
pieces (about 3 x 5 inches/7.6 x 13 centimeters) of croissant dough and baked at the same
temperature and for the same amount of time as the straight and crescent-shaped rolls.
Croissant dough requires skill to make. It has some of the qualities of puff paste as well as
of brioche. It acquires flakiness through the rolling and folding technique of puff paste, but
it is also a yeast dough, which needs proofing before cooking. We made our croissants with
all purpose flour (which is high-gluten, hard-wheat, elastic flour), because we found that
using pastry flour (a soft wheat flour with less gluten) did not make much difference. Small
croissants are about 1 to 1 ounces (35 to 42 grams) each; large croissants are about 3
ounces (85 grams) each.
BREAD AND PASTA
1 14-ounce (7-gram) package dry yeast or

a .6-ounce (17-gram) package fresh yeast
1 tablespoon (14 grams) sugar
112 teaspoons (9 grams) salt
1. Place the yeast, sugar, and milk in a bowl. Mix

well and let it work for about 5 to 10 minutes at room
temperature. Meanwhile, cut 2 sticks (283 grams/10
ounces) of the butter into 4 lengthwise slices. Place on
a plate and refridgerate.
54
1 pound (454 grams) all-purpose,

unbleached flour (a good 3 cups)
2 tablespoons (18 grams) extra flour to
mix with the butter
3 sticks (340 grams/12 ounces) unsalted
butter, softened
1 generous cup (237 milliliters) milk,
at approximately 90 to 100 degrees
(32 to 38C)
8
17/05/2012 10:45 AM
2. Place the flour with the remaining 2 ounces (57 grams)

of butter, salt, and yeast-milk mixture in the bowl of an
electric mixer and mix on low speed using the flat beater
for about 10 seconds, until it forms a ball. Place on a floured
board and roll the dough into a rectangle approximately 20
inches (51 centimeters) long by 12 inches (30 centimeters)
wide. Use extra flour to help in the rolling. Arrange
the slices of butter, one next to another, on top twothirds of the pastry, covering it to with about 1 inch (2.5
centimeters) form the edge.
4. Fold the remaining third over and press all around

the edges.
BREAD AND PASTA
5. Place the dough in a plastic bag and refrigerate for

1 hour or longer. The object is to get the dough and the
butter well set and to the same temperature so it rolls
out uniformly.
55
3. Lift the unbuttered third and fold on the buttered part.
IBC
17/05/2012 10:45 AM
There has never been anything like it anywhere. Julia Child

Concise. Informative. Indispensable. Anthony Bourdain
JACQUES PPIN
JACQUES PPIN has published
acques Ppin is universally

hailed by professional chefs
and home cooks as the
grand master of cooking skills and
methods. Now, his classic seminal
work Jacques Ppins Complete
Techniques, is completely revised
and updated with color photographs
and new techniques.
This authoritative presentation
includes more than 600 techniques

and methods and 160 recipes,
demonstrated by master chef
Jacques Ppin in 2,250 color
and black-and-white step-by-step
photographs.
A comprehensive culinary course
on every aspect of classic cooking,

from the basics (how to sharpen
a knife or peel an onion),
to the practical (how
to properly bone a
chicken), to the
whimsical (how to
make decorative
swans and flowers out of fruits and

vegetables), to the complex (how to
break down a saddle of lamb).
Ppins time-tested recipes show
chefs, from the greenest home

cook to the most seasoned
professional, how to put techniques
into practice.
This completely revised and
updated edition is also completely

redesigned, making it even
easier to follow the step-by-step
techniques.
In La Technique, Ppin
asks the reader to not treat
this as a book, treat it as an
apprenticeship. I took that to
heart and, indirectly, Jacques
Ppin became my mentor
though these techniques.
Tom Colicchio
COMING IN OCTOBER 2012

MARKETING/PUBLICITY
$75,000 marketing/
publicity budget
Multi-city author tour
National media campaign,
including print, radio and
online media
Bookseller contest for
complimentary techniques
lesson with Pepin at the
French Culinary School in NYC,
followed by dinner for 2 at
LEcole, the restaurant of the
French Culinary School.
ISBN 13: 978-1-57912-911-8

No. 81911
8 x 9 1/4 Hardcover
784 pages
2,250 full-color and
black-&-white photos
$39.95 U.S./25 U.K.
More Than 600

Cooking Methods
+ Techniques
160 Recipes
2,250 Step-By-Step
Photographs
NOW IN COLOR!
JACQUES
FOR PUBLICITY,
PLEASE CONTACT
Sally Feller
212-647-9336 x102
sally@bdlev.com
www.blackdogandleventhal.com
Published by Black Dog and
Leventhal Publishers, Inc.
Distributed by Workman
Publishing Group
Printed in China
NEW COMPLETE
TECHNIQUES
ADVANCE UNCORRECTED PROOF NOT FOR SALE
NEW COMPLETE TECHNIQUES
26 cookbooks and hosted 12 public

television cooking series. One of the
best-known culinary teachers in the
world, hes earned a place in the James
Beard Foundations Cookbook Hall of
Fame, captured the foundations Whos
Who of Food and Beverage in America
award, been recognized for Best TV
Cooking Segment and Best Culinary
Video, and earned the foundations
Lifetime Achievement Award in
2005. Chef Jacques won a daytime
Emmy award for a television show
he co-hosted with Julia Child and
is among an elite group that has
received the Chevalier de LOrdre
des Arts et des Lettres and Chevalier
de LOrdre du Mrite Agricole, two
of the highest honors bestowed by
the French government. The founder
of the American Institute of Wine
and Food, he shares his knowledge
through teaching at The French
Culinary Institute. A former columnist
for The New York Times, Jacques writes
a quarterly column for Food & Wine.
He also participates regularly in that
magazines Food & Wine Classic in Aspen
and at other culinary festivals and fundraising events worldwide. He lives with
his wife in Madison, CT.
Blad Cov
TJ202-4-2012 Blad Cover 175L CTP.indd 2-3
17/05/2012 11:18 AM

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Cyan Magenta Yellow Black

There has never been anything like it anywhere. Julia Child

JACQUES PPIN has published

acques Ppin is universally

This authoritative presentation

includes more than 600 techniques

on every aspect of classic cooking,

swans and flowers out of fruits and

chefs, from the greenest home

updated edition is also completely

COMING IN OCTOBER 2012

ISBN 13: 978-1-57912-911-8

More Than 600

ADVANCE UNCORRECTED PROOF NOT FOR SALE

NEW COMPLETE TECHNIQUES

26 cookbooks and hosted 12 public

Cyan Magenta Yellow Black

Hollowing Out and

1. For the artichokes: Cut about 1 inch (3 centimeters)

3. When cool enough to handle, grab the center of each

4. Using a spoon, remove the choke, the hairy material

2. Using scissors, cut off the top third of each artichoke

Cyan Magenta Yellow Black

5. The centers of the artichokes are clean.

7. Spoon the stuffing into each artichoke, placing some in

8. Arrange the artichokes on a platter with the stems

6. Stuffing: Melt the 2 tablespoons (28 grams) butter and

Cyan Magenta Yellow Black

1. To separate the yolk from the white, crack the egg on

Cyan Magenta Yellow Black

3. An alternative method is to pour the egg into your hand

1. To poach 8 eggs, place 2 to 3 quarts (2.4 to 3 scant

Cyan Magenta Yellow Black

SHELLFISH AND FISH

2. Wash the oysters under cold water. Use special sturdy

1. Some of the oysters available from good markets are, top

Cyan Magenta Yellow Black

3. Shucking oysters: With the oyster held firmly in the

5. If the oyster shell crumbles and cannot be opened at the

SHELLFISH AND FISH

6. This technique will tend to break little pieces of shell loose

4. When you have inserted the point of the knife, press

Cyan Magenta Yellow Black

Trimming Shell Steak

MEAT AND GAME

3. At one end of the strip, there is a triangular piece of

2. Following the contour of the bone, separate the bones

Cyan Magenta Yellow Black

4. The triangular piece of meat is being removed and can

6. When the whole shell is trimmed (there is still a little

MEAT AND GAME

7. Cut the rest of the shell into - to 1 inch (2-to2.5

5. Now the top of the strip can be cleaned of the large

Cyan Magenta Yellow Black

BREAD AND PASTA

1 14-ounce (7-gram) package dry yeast or

1. Place the yeast, sugar, and milk in a bowl. Mix

1 pound (454 grams) all-purpose,

Cyan Magenta Yellow Black

2. Place the flour with the remaining 2 ounces (57 grams)

4. Fold the remaining third over and press all around

BREAD AND PASTA

5. Place the dough in a plastic bag and refrigerate for