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Jacques Pépin’s Complete Techniques
(Black Dog & Leventhal Publishers, Inc, New York, 2001)
 This book contains everything the home cook needs to perfect his or her kitchen skills. Learn how to bone a chicken, poach an egg, whisk a perfect hollandaise, knead a crispy baguette, etc. This up-to-date one-volume edition of Pépin’s earlier classics, La Technique and La Methode, has step-by-step photographs of Pépin’s hands performing techniques on every page, with recipes to enable budding masters to put these lessons into practice with extraordinary results.
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