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Chapters Below.
- In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin. Bon Appétit!
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
Book: www.amazon.com/dp/0547232799
Website: jacquespepin.org
◉➤ The Basics & Mise en place:
01. (0:01:01) Tying an apron and a towel
02. (0:01:53) Sharpening a knife
03. (0:03:33) Positioning and using a knife
04. (0:07:06) Sautéing like a chef
05. (0:07:44) Grinding and crushing peppercorns
06. (0:08:43) Opening wine and champagne
07. (0:12:30) Making butter roses
08. (0:14:41) Cutting parchment paper
◉➤ Vegetables / Légumes:
09. (0:19:40) Peeling, crushing, and chopping garlic
10. (0:21:18) Peeling a carrot
11. (0:21:58) Cutting, washing, and julienning a leek
12. (0:24:12) Peeling and trimming asparagus
13. (0:25:32) Shelling peas and fava beans
14. (0:26:46) Trimming Corn
15. (0:27:49) Peeling broccoli
16. (0:28:43) Cleaning spinach
17. (0:29:16) Prepping and cooking artichokes
18. (0:33:29) Peeling Peppers
19. (0:35:21) Peeling tomatoes & Making tomato roses and balls
20. (0:38:52) Cutting Potatoes
21. (0:41:20) Peeling, coring, and slicing apples
22. (0:43:32) Removing the seeds from a pomegranate
23. (0:44:21) Peeling and julienning orange skin & Segmenting an orange
24. (0:48:10) Cutting lemons
◉➤ Eggs / Des œufs:
25. (0:50:43) Separating eggs
26. (0:52:21) Making mayonnaise
27. (0:56:23) Cooked Eggs: Hard-cooked, mollet, and in the circulator
28. (0:59:27) Cooking and unmoulding an egg cocotte
29. (1:01:19) Deep-frying an egg
30. (1:02:49) A classic omelet
◉➤ Seafood / Fruit de mer:
31. (1:04:59) Shucking oysters and clams
32. (1:07:21) Cleaning Calamari
33. (1:09:06) Peeling and eviscerating shrimp
34. (1:10:18) Killing a live lobster and Removing the meat from a cooked lobster
35. (1:16:42) Scaling fish
36. (1:17:54) Boning, cutting, and serving salmon
37. (1:26:20) Boning monkfish and black bass
38. (1:28:55) Cleaning sole & Boning a cooked sole
◉➤ Poultry / La volaille:
39. (1:33:16) Trussing a chicken
40. (1:36:54) Cutting a whole chicken: for stew, boned wings, lollipops, boned legs
41. (1:46:50) Cutting, boning, and preparing a chicken for galantine
42. (1:56:43) Carving a roasted chicken
◉➤ Beef, Sausages, Lamb & Rabbit / Bœuf, Saucisses, Agneau & Lapin:
43. (1:59:16) Cleaning and cutting a beef filet
44. (2:04:07) Cutting and grilling (quadrillage) New York strip steak
45. (2:07:20) Preparing Sausage and cooking Sous vide
46. (2:11:01) Cleaning, boning, and dividing a leg of lamb
47. (2:17:30) Skinning and skewering lamb kidneys
48. (2:19:41) Cleaning and cutting a rabbit
◉➤ Stock / Consommé:
49. (2:23:24) Skimming chicken stock
50. (2:24:57) Clarifying stock: consommé
◉➤ Bread & Pastry / Pain et Pâtisserie:
51. (2:29:24) Forming and marking breads: baguette, gros pain, épi
52. (2:34:33) Making melba toast
53. (2:36:34) Making crêpes & Crêpes Suzette
54. (2:44:04) Making, rolling, and forming pie dough
55. (2:49:30) Making, rolling, and forming sweet dough
56. (2:53:28) Making and working with puff pastry
57. (3:03:27) Making and piping meringue
58. (3:08:36) Cutting a genoise
◉➤ Chocolate & Sugar / Chocolat & Sucre:
59. (3:10:04) Chocolate-covered leaves
60. (3:11:30) Chocolate Balloons
61. (3:13:25) Working with sugar: Making caramel cages and making angel hair
62. (3:17:46) Happy Cooking from Jacques Pépin
From Essential Pepin DVD