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The Resource The complete Pépin : techniques and recipes, [produced by] KQED, (videorecording)

The complete Pépin : techniques and recipes, [produced by] KQED, (videorecording)

Label
The complete Pépin : techniques and recipes
Title
The complete Pépin
Title remainder
techniques and recipes
Statement of responsibility
[produced by] KQED
Contributor
Teacher
Subject
Genre
Language
  • eng
  • eng
  • eng
Summary
Presents a complete cooking course that features dozens of techniques that Jacques Pépin has sharpened over his decades in the kitchen. Covers all the essential skills required to become a confident and daring chef, from the proper way to chop an onion to serving fruit salad in a graceful swan carved from a melon,
Member of
3gVc-XDWoyY
Cataloging source
DPL
Characteristic
videorecording
Dewey number
641.5
Intended audience
Not rated
Language note
Closed-captioned
LC call number
TX651
LC item number
.C643 2007x
PerformerNote
Instructors, Jacques Pépin and Claudine Pépin
Runtime
306
Technique
live action
Label
The complete Pépin : techniques and recipes, [produced by] KQED, (videorecording)
Instantiates
Publication
Note
  • Title from disc labels
  • Originally broadcast as segments of the thirteen-part PBS television program The complete Pépin in 2007
  • Full screen; stereo
  • Special features include: PDF recipe booklet (disc 2; requires computer with DVD-ROM drive and Adobe Acrobat Reader)
Color
multicolored
Configuration of playback channels
stereophonic
Contents
  • disc 1: Bread. Slicing ; Toast Melba ; Croutons ; Open-face sandwiches ; Spinach and mozzarella salad with croutons -- Eggs. Breaking & separating ; Poaching ; Boiling & peeling ; Making mayonnaise ; Making omelets ; Preparing soufflé dishes ; Hard-cooked eggs in mustard sauce ; Crab cakes with avocado garnish ; Omelet de Campagne ; Soufflé of mussels and basil ; Orange soufflé surprise with orange sherbet -- Vegetables. Onions : peeling, slicing & chopping ; Leeks : cleaning, cutting & julienne ; Peppers : cutting, peeling, roasting & storing ; Asparagus : selecting, trimming & tying ; Artichokes : preparing, peeling & cutting ; Tomatoes : peeling, seeding & cutting ; Greens & herbs (Lettuce : cutting ; Parsley : chopping ; Basil : chiffonnade ; Garlic : peeling, slicing & chopping ; Spinach salad with garlic dressing) ; Swiss chard-stuffed onions ; Cream of turnip and sweet potato soup with leek julienne ; Ricotta dumplings with red pepper sauce ; Asparagus en fête ; Artichokes with ravigote sauce ; Lobster in artichoke bottoms ; Stuffed tomatoes Emilia -- Fruit. Apples : peeling, slicing & chopping ; Pears : peeling & slicing ; Oranges : peeling, segmenting & julienne ; Raspberries : purée ; Apples grandma ; Pears in grenadine ; Zimfour ; "Swimming swans" in raspberry sauce -- Meat. Flank steak : carving ; Roast beef : carving ; Lamb (cleaning, boning, seasoning & tying ; Carving ; Grilled leg of lamb Robert) ; Veal (Choosing, scallopini and wiener schnitzel ; Grilled veal chops with caper sauce); Pan-seared or grilled marinated flank steak ; Spicy beef shell roast -- Poultry. Chicken (Preparing for grill ; Preparing for sauté ; Preparing for roasting ; Trussing ; Boning and stuffing an entire chicken ; De-fatting stock ; Gravy ; Carving & serving ; Grilled chicken with tarragon butter) ; Turkey (Carving ; Roasted turkey with mushroom stuffing
  • disc 2: Fish. Salmon (Choosing ; Scaling ; Cleaning, deboning & cutting ; Deboning prepared steaks ; Gravlax ; Carpaccio ; Salmon Grenobloise) ; Sole (Choosing, filleting & skinning ; Paupiettes ; Serving almondine ; Fillet of sole with herb stuffing) -- Shellfish. Oysters : opening & mignonnette sauce ; Clams : opening ; Mussels : opening & pilaf with cream sauce ; Crab : shelling ; Lobster : removing meat ; Prawns & shrimp : choosing, shelling & deveining ; Squid : cleaning and stuffing ; Christmas oysters ; Linguine with clam sauce and vegetables ; Stew of lima beans and mussels ; Cold mussel and bean soup ; Crab ravioli with red pepper sauce ; Couscous of lobster ; Shrimp pané on watercress ; Squid salad à la Binh -- Desserts. Meringue ; Cookie dough & tart crust ; Caramel ; Puff pastry dough ; Pâte à choux ; Paris-Brest cake ; Orange Vacherin Jeannette ; Raspberry cookie dough galette ; Bakes apple tart ; Flan à la vanille with caramel-cognac sauce ; Cheese straws and caramelized puff pastry sticks -- The art of Pépin. Folding napkins ; Decorating with vegetables & aspic (paté & terrine) ; Butter presentations ; Tomato rose ; Mushroom decorations ; Olive decorations ; Lemon garnishes & decorations ; Apple swan ; Melon swan ; Glazed strawberries ; Sugar-dipped fruit ; Meringue creations ; Puff pastry creations ; Caramel cage ; Chocolate leaves ; Cornets & cake decorations ; Bûche de Noël (Christmas log) -- More basic techniques. Tying your towel ; Knives : choosing & sharpening ; Pots & pans ; Sautéing lesson ; Chopping lesson ; Parchment paper : lining & measuring ; Parchment paper : papillote ; Serving tableside with spoon & fork ; Champagne : chilling & opening ; Wine ; Cleaning copper ; Keeping clean
Dimensions
4 3/4 in.
Dimensions
other
Extent
2 videodiscs (ca. 306 min.)
Isbn
9780793693108
Medium for sound
videodisc
Other control number
841887008112
Other physical details
sd., col.
Publisher number
JPEP600
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • ocn100000718
  • (OCoLC)100000718
System details
DVD; NTSC; region 1
Video recording format
DVD
Label
The complete Pépin : techniques and recipes, [produced by] KQED, (videorecording)
Publication
Note
  • Title from disc labels
  • Originally broadcast as segments of the thirteen-part PBS television program The complete Pépin in 2007
  • Full screen; stereo
  • Special features include: PDF recipe booklet (disc 2; requires computer with DVD-ROM drive and Adobe Acrobat Reader)
Color
multicolored
Configuration of playback channels
stereophonic
Contents
  • disc 1: Bread. Slicing ; Toast Melba ; Croutons ; Open-face sandwiches ; Spinach and mozzarella salad with croutons -- Eggs. Breaking & separating ; Poaching ; Boiling & peeling ; Making mayonnaise ; Making omelets ; Preparing soufflé dishes ; Hard-cooked eggs in mustard sauce ; Crab cakes with avocado garnish ; Omelet de Campagne ; Soufflé of mussels and basil ; Orange soufflé surprise with orange sherbet -- Vegetables. Onions : peeling, slicing & chopping ; Leeks : cleaning, cutting & julienne ; Peppers : cutting, peeling, roasting & storing ; Asparagus : selecting, trimming & tying ; Artichokes : preparing, peeling & cutting ; Tomatoes : peeling, seeding & cutting ; Greens & herbs (Lettuce : cutting ; Parsley : chopping ; Basil : chiffonnade ; Garlic : peeling, slicing & chopping ; Spinach salad with garlic dressing) ; Swiss chard-stuffed onions ; Cream of turnip and sweet potato soup with leek julienne ; Ricotta dumplings with red pepper sauce ; Asparagus en fête ; Artichokes with ravigote sauce ; Lobster in artichoke bottoms ; Stuffed tomatoes Emilia -- Fruit. Apples : peeling, slicing & chopping ; Pears : peeling & slicing ; Oranges : peeling, segmenting & julienne ; Raspberries : purée ; Apples grandma ; Pears in grenadine ; Zimfour ; "Swimming swans" in raspberry sauce -- Meat. Flank steak : carving ; Roast beef : carving ; Lamb (cleaning, boning, seasoning & tying ; Carving ; Grilled leg of lamb Robert) ; Veal (Choosing, scallopini and wiener schnitzel ; Grilled veal chops with caper sauce); Pan-seared or grilled marinated flank steak ; Spicy beef shell roast -- Poultry. Chicken (Preparing for grill ; Preparing for sauté ; Preparing for roasting ; Trussing ; Boning and stuffing an entire chicken ; De-fatting stock ; Gravy ; Carving & serving ; Grilled chicken with tarragon butter) ; Turkey (Carving ; Roasted turkey with mushroom stuffing
  • disc 2: Fish. Salmon (Choosing ; Scaling ; Cleaning, deboning & cutting ; Deboning prepared steaks ; Gravlax ; Carpaccio ; Salmon Grenobloise) ; Sole (Choosing, filleting & skinning ; Paupiettes ; Serving almondine ; Fillet of sole with herb stuffing) -- Shellfish. Oysters : opening & mignonnette sauce ; Clams : opening ; Mussels : opening & pilaf with cream sauce ; Crab : shelling ; Lobster : removing meat ; Prawns & shrimp : choosing, shelling & deveining ; Squid : cleaning and stuffing ; Christmas oysters ; Linguine with clam sauce and vegetables ; Stew of lima beans and mussels ; Cold mussel and bean soup ; Crab ravioli with red pepper sauce ; Couscous of lobster ; Shrimp pané on watercress ; Squid salad à la Binh -- Desserts. Meringue ; Cookie dough & tart crust ; Caramel ; Puff pastry dough ; Pâte à choux ; Paris-Brest cake ; Orange Vacherin Jeannette ; Raspberry cookie dough galette ; Bakes apple tart ; Flan à la vanille with caramel-cognac sauce ; Cheese straws and caramelized puff pastry sticks -- The art of Pépin. Folding napkins ; Decorating with vegetables & aspic (paté & terrine) ; Butter presentations ; Tomato rose ; Mushroom decorations ; Olive decorations ; Lemon garnishes & decorations ; Apple swan ; Melon swan ; Glazed strawberries ; Sugar-dipped fruit ; Meringue creations ; Puff pastry creations ; Caramel cage ; Chocolate leaves ; Cornets & cake decorations ; Bûche de Noël (Christmas log) -- More basic techniques. Tying your towel ; Knives : choosing & sharpening ; Pots & pans ; Sautéing lesson ; Chopping lesson ; Parchment paper : lining & measuring ; Parchment paper : papillote ; Serving tableside with spoon & fork ; Champagne : chilling & opening ; Wine ; Cleaning copper ; Keeping clean
Dimensions
4 3/4 in.
Dimensions
other
Extent
2 videodiscs (ca. 306 min.)
Isbn
9780793693108
Medium for sound
videodisc
Other control number
841887008112
Other physical details
sd., col.
Publisher number
JPEP600
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • ocn100000718
  • (OCoLC)100000718
System details
DVD; NTSC; region 1
Video recording format
DVD

Library Locations

    • Mount Laurel LibraryBorrow it
      100 Walt Whitman Avenue, Mount Laurel, NJ, 08054, US
      39.95740250000001 -74.9238233
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