| Chances are you will never be lucky enough to be Jacques PEpin s private student. Having overcome that disappointment don your apron roll up your sleeves and open this book for consolation. Learn from the master how to de-bone a chicken poach an egg and bake a perfect meringue in step-by-step photos with accompanying text. They say experience is the best teacher so recipes are included allowing you to put what you ve learned into practice.By Jacques PEpin Sections on equipment basic techniques specialized techniques for the following: shellfish/fish vegetables poultry/meat carving breads pastry/dessert Black and white photos Includes recipes and conversion charts 865 Pages paperback 9 1/4" x 8 1/4" |
