The New Complete Techniques

The book demonstrates over 1,000 cooking techniques and methods, each accompanied by step-by-step photographs showing Pépin's hands performing the task. It is widely regarded as one of the most comprehensive single-author photographic culinary reference books in print.

"The New Complete Techniques," published in 2012 by Black Dog & Leventhal, is a revised single-volume edition that combines and updates material from two earlier books: "La Technique" (1976) and "La Méthode" (1979). The new edition features improved photography, modernized recipes, and additional techniques not found in the originals.

Yes, the book ranges from foundational skills like peeling and chopping vegetables to advanced tasks such as boning poultry, preparing pâte à choux, and properly opening and handling live lobsters. It is designed to serve as a progressive reference for cooks at every level, from beginners to professionals.

Jacques Pépin is a French-born chef who trained in classic French cuisine, served as the personal chef to French President Charles de Gaulle, and later worked at Le Pavillon and Howard Johnson's in the United States. He has authored over 30 cookbooks and hosted numerous PBS cooking shows, including the long-running series with Julia Child.