<p><strong>Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, <i>Jacques Pépin’s Complete Techniques</i>, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. </strong></p><p>Based on Pépin’s 1978 and 1979 archetypal works <i>La Méthode </i>and <i>La Technique</i>,<strong> </strong><i>Jacques Pépin's</i> <i>Complete Techniques</i> has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, <i>New Complete Techniques</i> includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit 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). </p><p>The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.</p>