Thursday, December 13, 2012
Chefs at Google: Jacques Pépin | "New Complete Techniques"
Jacques Pépin joined Googlers to discuss his latest (and 28th!) book, NEW COMPLETE TECHNIQUES, which was released on November 13th. Containing nearly 1000 cooking methods and recipes and more than 2000 step-by-step photos, this 700-page volume updates and expands the scope of JACQUES PEPIN'S COMPLETE TECHNIQUES (2001), the book that combined the legendary chef's landmark works, LA TECHNIQUE (1976) and LA METHODE (1979).
Jacques Pépin was born in Bourg-en-Bresse, near Lyon. Moving to the United States in 1959, Pépin first worked at New York's historic Le Pavillon restaurant and then served for ten years as director of research and new development for the Howard Johnson Company while attending Columbia University. A former columnist for the New York Times, Pépin is a contributing editor to Food & Wine magazine. He also participates regularly in that magazine's Food & Wine Classic in Aspen as well as at other culinary festivals and fund-raising events worldwide. He is a popular guest on top-rated television programs including Today, Good Morning America, and The Late Show with David Letterman.
Subscribe to:
Post Comments (Atom)
3 comments:
Dear Dale:
Jacques Pépin is a true treasure. He reminds me of many of the "ouvriers" I grew up with in post-war Françe. They showed remarkable skill and craft. But, more importantly, they were kind, gentle and caring human beings.
If you have the time and inclination, you might wish to read his autobiography, "The Apprentice: My Life in the Kitchen."
I enjoyed reading the book, and you may as well.
Best Wishes,
Marc.
Thanks for the suggestion Marc I just replaced my e-reader yesterday with a new model so I will check to see if it is available in digital format. Jacques and Julia are two of my heroes LOL. When Julia died I felt like I had lost a friend. I ordered a copy of his new book yesterday. Merry Christmas from the Fundy Coast.
Got a copy for only $12 and it is now on my digital book shelf.
Post a Comment