Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast. Title: Jacques Pepin's Complete Technique Author: Pepin, Jacques/ Perer, Leon Publisher: Black Dog & Leventhal Pub Publication Date: 2001/05/01 Number of Pages: 830 Binding Type: PAPERBACK Library of Congress: 2001025066 BRAND : PEPIN, JACQUES/ PERER, LEON SKU : 9781579121655 UPC : 9781579121655
|