机读格式显示(MARC)
- 000 02083cam a2200361 i 4500
- 008 120731s2012 nyua 001 0 eng d
- 020 __ |a 9781579129118 |q (hardback)
- 020 __ |a 1579129110 |q (hardback)
- 035 __ |a (OCoLC)806200520 |z (OCoLC)781675837 |z (OCoLC)820521896 |z (OCoLC)903514525
- 040 __ |a UKMGB |b eng |c UKMGB |d BKX |d OCLCO |d IK2 |d VP@ |d YDXCP |d GE8 |d ORX |d BTCTA |d QBX |d AU@ |d OCLCF |d WKM |d OCLCQ |d OCLCO |d ZAC |d EYP |d FEM |d SFR |d BYV |d OCLCQ |d OCLCA |d RKWLC |d NZAUC |d OCLCO |d Z45 |d OCLCO |d JTA |d OCLCO |d OCLCL |d IG# |d OCLCL
- 050 14 |a TX651 |b .P398 2012
- 100 1_ |a Pe pin, Jacques.
- 245 10 |a Jacques Pepin new complete techniques / |c photographs by Le on Perer and Tom Hopkins.
- 246 30 |a New complete techniques
- 260 __ |a New York : |b Black Dog & Leventhal Publishers ; |a [London] : |b [Abrams [distributor], |c 2012.
- 300 __ |a 736 pages : |b illustrations (some color) ; |c 24 cm
- 336 __ |a text |b txt |2 rdacontent
- 337 __ |a unmediated |b n |2 rdamedia
- 338 __ |a volume |b nc |2 rdacarrier
- 500 __ |a Updated version of: Jacques Pe pin's complete techniques, c2001, which combined La Methode, c1978, and La Technique, c1979.
- 500 __ |a Includes index.
- 520 __ |a This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in 2,000 of step-by-step photographs. A comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flowers out of fruits and vegetables), to the complex (how to lard a pheasant pate and encase it in a decorative crust of breading, or how to break down a saddle of lamb).
- 650 _7 |a Cooking |2 fast
- 700 1_ |a Perer, Le on. |4 pht
- 700 1_ |a Hopkins, Tom, |d 1956- |4 pht
- 700 1_ |a Pe pin, Jacques. |t Jacques Pepin's complete techniques.