http://cptv.vo.llnwd.net/o2/ypmwebcontent/mackattack/FMS%2020130508.mp3
Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Completely revised and updated with more than 1,000 color photographs and 30 new techniques, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion) and the practical (how to properly bone a chicken) to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. Jacques Pépin joins the Food Schmooze® gang for the full hour.
