Cyan Magenta Yellow Black
“There has never been anything like it anywhere.” —Julia Child
JACQUES PÉPIN
NEW COMPLETE TECHNIQUES
acques Pépin is universally
J
hailed by professional chefs
and home cooks as the
grand master of cooking skills and
• Pépin’s time-tested recipes show
methods. Now, his classic seminal
work Jacques Pépin’s Complete
Techniques, is completely revised
and updated with color photographs
and new techniques.
• This authoritative presentation
• This completely revised and
includes more than 600 techniques
and methods and 160 recipes,
demonstrated by master chef
Jacques Pépin 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
COMING IN OCTOBER 2012
TJ202-4-2012 Blad Cover 175L CTP.indd 2-3
swans and flowers out of fruits and
vegetables), to the complex (how to
break down a saddle of lamb).
chefs, from the greenest home
cook to the most seasoned
professional, how to put techniques
into practice.
updated edition is also completely
redesigned, making it even
easier to follow the step-by-step
techniques.
“In La Technique, Pépin
asks the reader to not treat
this as a book, treat it as an
apprenticeship. I took that to
heart and, indirectly, Jacques
Pépin became my mentor
though these techniques.”
—Tom Colicchio
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
L’Ecole, the restaurant of the
French Culinary School.
ADVANCE UNCORRECTED PROOF — NOT FOR SALE
“Concise. Informative. Indispensable.” —Anthony Bourdain
JACQUES PÉPIN has published
26 cookbooks and hosted 12 public
television cooking series. One of the
best-known culinary teachers in the
world, he’s earned a place in the James
Beard Foundation’s Cookbook Hall of
Fame, captured the foundation’s Who’s
Who of Food and Beverage in America
award, been recognized for Best TV
Cooking Segment and Best Culinary More Than 600
Video, and earned the foundation’s
Lifetime Achievement Award in Cooking Methods
2005. Chef Jacques won a daytime
Emmy award for a television show + Techniques
he co-hosted with Julia Child and
is among an elite group that has
received the Chevalier de L’Ordre 160 Recipes
des Arts et des Lettres and Chevalier
2,250 Step-By-Step
de L’Ordre du Mérite Agricole, two
of the highest honors bestowed by
the French government. The founder
of the American Institute of Wine Photographs
and Food, he shares his knowledge
through teaching at The French
Culinary Institute. A former columnist NOW IN COLOR!
for The New York Times, Jacques writes
a quarterly column for Food & Wine.
He also participates regularly in that
TJ202-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta
magazine’s Food & Wine Classic in Aspen
and at other culinary festivals and fund-
JACQUES
raising events worldwide. He lives with
his wife in Madison, CT.
ISBN 13: 978-1-57912-911-8 FOR PUBLICITY,
No. 81911 PLEASE CONTACT
8” x 9 1/4 “ Hardcover Sally Feller
784 pages 212-647-9336 x102
2,250 full-color and
sally@bdlev.com
black-&-white photos
$39.95 U.S./£25 U.K.
TECHNIQUES
www.blackdogandleventhal.com
Published by Black Dog and
NEW COMPLETE
Leventhal Publishers, Inc.
Distributed by Workman
Publishing Group
Printed in China
Blad Cov
17/05/2012 11:18 AM
 Cyan Magenta Yellow Black

Hollowing Out and

Stuffing Artichokes
(Vider et Farcir l’Artichaut)

1. For the artichokes: Cut about 1¼ 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.

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.
TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta

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

artichoke and pull out the center leaves in one clump.
VEGETABLES

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

IFC
TJ62-4-2012 IFC_IBC 175L CTP.indd 46 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

5. The centers of the artichokes are clean.

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

¼ 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
sauté, stirring almost continuously, for 4 to 5 minutes over
medium to high heat, until the bread turns a nice brown
color. Add ¼ 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.

TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta
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

1
TJ62-4-2012 IFC_IBC 175L CTP.indd 47 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

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 (-29°C), 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.
TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta

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. 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.
EGGS
48

2
TJ62-4-2012 IFC_IBC 175L CTP.indd 48 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

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

and let the white drip through your fingers.

Poaching Eggs
(OeufsPochés)

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),

TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta
eliminating any last-minute panic when you want to serve several people at once.

1. To poach 8 eggs, place 2½ to 3 quarts (2.4 to 3 scant

liters) of water and ¼ 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
EGGS
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 don’t go down into the water too fast and stick to the
bottom.
49

1
TJ62-4-2012 IFC_IBC 175L CTP.indd 49 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

Oysters
(Huitres)

Aficionados prefer oysters raw on the half shell with a dash of lemon, or a mignonnette sauce
made by mixing together ½ cup (118 milliliters) good red wine vinegar, ¼ cup (36 grams)
chopped shallots, ½ 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.
TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta

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.
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

4
TJ62-4-2012 IFC_IBC 175L CTP.indd 50 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

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.

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.

TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta
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

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.
51

5
TJ62-4-2012 IFC_IBC 175L CTP.indd 51 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

Trimming Shell Steak

(Préparation 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.
TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta

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 5½
pounds/2.5 kilograms of fat and about 2½ pounds/1.1
kilograms of bones on this piece of 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

6
TJ62-4-2012 IFC_IBC 175L CTP.indd 52 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

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.)

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.

TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta
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

7. Cut the rest of the shell into ¾- 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.
53

7
TJ62-4-2012 IFC_IBC 175L CTP.indd 53 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

Croissants
(Croissants)

Croissants are the essence of the French breakfast. They are never eaten at other meals.
The large twisted croissants bought in cafés 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 1¼ to 1½ ounces (35 to 42 grams) each; large croissants are about 3
ounces (85 grams) each.

1 pound (454 grams) all-purpose, 1 1⁄4-ounce (7-gram) package dry yeast or

unbleached flour (a good 3 cups) a .6-ounce (17-gram) package fresh yeast
TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta

2 tablespoons (18 grams) extra flour to 1 tablespoon (14 grams) sugar

mix with the butter 11⁄2 teaspoons (9 grams) salt
3 sticks (340 grams/12 ounces) unsalted
butter, softened
1 generous cup (237 milliliters) milk,
at approximately 90 to 100 degrees
(32 to 38°C)
BREAD AND PASTA

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 2½ sticks (283 grams/10
ounces) of the butter into 4 lengthwise slices. Place on
a plate and refridgerate.
54

8
TJ62-4-2012 IFC_IBC 175L CTP.indd 54 17/05/2012 10:45 AM
 Cyan Magenta Yellow Black

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 two-
thirds of the pastry, covering it to with about 1 inch (2.5
centimeters) form the edge.

3. Lift the unbuttered third and fold on the buttered part.

TJ62-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta
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

IBC
TJ62-4-2012 IFC_IBC 175L CTP.indd 55 17/05/2012 10:45 AM

JACQUES PÉPIN
NEW COMPLETE TECHNIQUES
acques Pépin is universally
J
hailed by professional chefs
and home cooks as the
grand master of cooking skills and
• Pépin’s time-tested recipes show
methods. Now, his classic seminal
work Jacques Pépin’s Complete
Techniques, is completely revised
and updated with color photographs
and new techniques.
• This authoritative presentation
• This completely revised and
includes more than 600 techniques
and methods and 160 recipes,
demonstrated by master chef
Jacques Pépin 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
COMING IN OCTOBER 2012
TJ202-4-2012 Blad Cover 175L CTP.indd 2-3
swans and flowers out of fruits and
vegetables), to the complex (how to
break down a saddle of lamb).
chefs, from the greenest home
cook to the most seasoned
professional, how to put techniques
into practice.
updated edition is also completely
redesigned, making it even
easier to follow the step-by-step
techniques.
“In La Technique, Pépin
asks the reader to not treat
this as a book, treat it as an
apprenticeship. I took that to
heart and, indirectly, Jacques
Pépin became my mentor
though these techniques.”
—Tom Colicchio
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
L’Ecole, the restaurant of the
French Culinary School.
ADVANCE UNCORRECTED PROOF — NOT FOR SALE
Cyan Magenta Yellow Black
“There has never been anything like it anywhere.” —Julia Child
“Concise. Informative. Indispensable.” —Anthony Bourdain
JACQUES PÉPIN has published
26 cookbooks and hosted 12 public
television cooking series. One of the
best-known culinary teachers in the
world, he’s earned a place in the James
Beard Foundation’s Cookbook Hall of
Fame, captured the foundation’s Who’s
Who of Food and Beverage in America
award, been recognized for Best TV
Cooking Segment and Best Culinary More Than 600
Video, and earned the foundation’s
Lifetime Achievement Award in Cooking Methods
2005. Chef Jacques won a daytime
Emmy award for a television show + Techniques
he co-hosted with Julia Child and
is among an elite group that has
received the Chevalier de L’Ordre 160 Recipes
des Arts et des Lettres and Chevalier
2,250 Step-By-Step
de L’Ordre du Mérite Agricole, two
of the highest honors bestowed by
the French government. The founder
of the American Institute of Wine Photographs
and Food, he shares his knowledge
through teaching at The French
Culinary Institute. A former columnist NOW IN COLOR!
for The New York Times, Jacques writes
a quarterly column for Food & Wine.
He also participates regularly in that
TJ202-4-2012 IMUS 7/BDA0125-The Art of cooking W:8”X H:9.25” 175L 130g Stora Enso M/A Magenta
magazine’s Food & Wine Classic in Aspen
and at other culinary festivals and fund-
JACQUES
raising events worldwide. He lives with
his wife in Madison, CT.
ISBN 13: 978-1-57912-911-8 FOR PUBLICITY,
No. 81911 PLEASE CONTACT
8” x 9 1/4 “ Hardcover Sally Feller
784 pages 212-647-9336 x102
2,250 full-color and
sally@bdlev.com
black-&-white photos
$39.95 U.S./£25 U.K.
TECHNIQUES
www.blackdogandleventhal.com
Published by Black Dog and
NEW COMPLETE
Leventhal Publishers, Inc.
Distributed by Workman
Publishing Group
Printed in China
Blad Cov
17/05/2012 11:18 AM