Catalog Search Results
Author
Publisher
Black Dog & Leventhal
Pub. Date
c2001.
Language
English
Description
Renowned chef Jacques Pépin presents step-by-step instructions for over one thousand cooking techniques and recipes, illustrated with black-and-white photos. Covers the basics, shellfish and fish, poultry and meat, vegetables, breads, pastry and dessert, and meat carving.
Author
Publisher
Houghton Mifflin Harcourt
Pub. Date
2020.
Language
English
Description
"You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. With this collection of 250 recipes for surprisingly achievable, impressive fare, he shares the foundation of good, efficient home cooking. Covering homemade staples and every course, plus what every...
Author
Publisher
Houghton Mifflin Harcourt
Pub. Date
2004
Language
English
Formats
Description
A culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: “A delicious book…a joy.”—The New York Times Book Review
In this memoir, the man Julia Child called “the best chef in America” tells of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions...
In this memoir, the man Julia Child called “the best chef in America” tells of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions...
Author
Publisher
Running Press
Pub. Date
2012
Language
English
Description
The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain).
For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits...
For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits...
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