Jacques Pépin's Complete Techniques
by Jacques Pépin

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Book Reviews of Jacques Pépin's Complete Techniques

Book Review: Essential Authority on Techniques. Highly Recommended
Summary: 5 Stars

The book in English that is most similar to this is James Peterson's `Essentials of Cooking'. This newer volume is an excellent book with color photographs and coverage of subjects which is probably pretty complete for the average culinary amateur. Pepin's work is in an entirely different class, aimed at the professional and, by extension, the foodie wannabe professional.

In Peterson's book, the first chapter, `Basics', covers twenty-four (24) topics. In his first chapter of the same name, Pepin covers seventy (70) subjects. Even allowing for the fact that Pepin includes nine (9) egg topics in Basics that Peterson puts in a later chapter, this is an impressive margin of coverage from Pepin. Pepin's topics tend to be somewhat more basic and focus heavily on knife skills, even including a section on how to sharpen knives. Even though these topics are simple, Pepin gives each technique all the attention it needs. One of the clearest examples of Pepin's great attention to detail is in his treatment of my favorite subject for evaluating one's culinary writing. This is how to make a classic French omelet. As I noted in my review of Peterson's book, Chef James is just a bit short on some important details. Pepin not only covers all the bases, but also adds a few tips to omelet making technique that I have not seen elsewhere. The only warning I give about his technique is that since it was written before non-stick surfaces on saute pans were perfected and available on high-end cookware, the author does not recommend them. All recent descriptions of omelet making strongly recommend non-stick pans for all egg cookery.

The chapter on Fish and Shellfish continues Pepin's emphasis on basics, including several topics for which the average amateur chef may never have a use, such as methods for handling sea urchins, frogs legs, salmon in aspic, and pate of fish. Conversely, I am surprised to find no section on the `en papillote' cooking method that Peterson covers in detail. Other Peterson topics on which Pepin passes are methods for squid and preparing salmon steaks. The differences in coverage in this chapter alone make it worth one's while to own both books.

The chapter on vegetables is a real wealth of techniques for making really cheap ingredients into impressive presentations. You can dream about poaching or smoking whole Scottish line-caught salmon, but you can easily afford to do one of the eleven (11) different techniques Pepin describes for potatoes. In fact, this is probably some of the most dramatic evidence of the French obsession with food preparation. When I think of Irish potato preparations, I think of boiled potatoes, champ, and colcannon. In this chapter, the French have eight (8) different ways of just cutting potatoes, let alone all the methods used to fry, gratin, roast, boil, and saute potatoes in the French lexicon.

Pepin uncharacteristically combines poultry and meat into one chapter, but this is incidental. Pepin and Peterson cover a roughly equal number of chicken subjects, with Pepin covering some more typically French subjects such as glazing and sausage making. On cutting up a chicken, I give extra points to Peterson for the efficacy of his color pictures detailing his technique. Pepin very usefully separates all his carving techniques into a separate chapter that covers fish, birds, and beasts.

In the next chapter on `Breads', Pepin covers a topic that Peterson simply does not even touch. Pepin points out that bread making is one of those activities which involves a few simple ingredients, but a highly sophisticated technique. Like making a good omelet, it's all in knowing how. Having made a fairly wide variety of loaves of bread in my time, I would not recommend Pepin's book as the best introduction to breadmaking. His book is all about technique. It gives practically no understanding of why you do each of the steps in a particular way. And, his basic breadmaking technique is a little different from any other I have seen. On the positive side, I would strongly recommend anyone attempting to make baguettes to check out Pepin's description, as it is the only place I have seen pictures of classic baguette making equipment in use.

The real jewel in this book is the last chapter on `Pastry and Dessert'. This is the first indication I had of Pepin's skill as a pastry chef in addition to his great reputation as a savory chef. This by far the longest chapter in the book and has the greatest potential to adding a bit of `wow' to one's entertaining. One of the more important gems hidden in this chapter is Pepin's technique for making crepes in the section on Crepes Suzettes. I have successfully made crepes using Julia Child's recipe for years, yet Pepin's pictures and comments succeed in adding to my knowledge of the technique. For the supreme `wow' effect, check out the technique for the Christmas Yule Log (Buche de Noel). Another major topic absent from Peterson's book you will find here is the method for soufflé. In spite of all these flash dishes, the chapter still concentrates on a lot of very basic building block techniques such as recipes for custards, creams, meringues, toasts, galettes, caramel, brittle, and chocolate leaves.

If you are an aspiring professional or serious foodie, Pepin's book is probably the most important book you can have in your kitchen. It covers twice the material of Peterson's book with greater authority and fewer lapses. If you are an amateur who enjoys cooking, get both. Highly recommended.

Summary of Jacques Pépin's Complete Techniques

Culinary Arts & Techniques Books

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