MARC Record from harvard_bibliographic_metadata

LEADER: 02002nam a2200373 a 4500
001 013634774-6
005 20130516100201.0
008 120731s2012 nyua 001 0 eng d
015 $aGBB277895$2bnb
016 7 $a016143404$2Uk
020 $a9781579129118 (hbk.)
020 $a1579129110 (hbk.)
035 0 $aocn806200520
040 $aUKMGB$beng$cUKMGB$dBKX$dOCLCO$dIK2$dVP@$dYDXCP$dGE8$dORX$dBTCTA$dQBX$dAU@
050 14 $aTX651$b.P398 2012
082 04 $a641.5$223
100 1 $aPépin, Jacques.
245 10 $aJacques Pépin's New complete techniques /$cphotographs by Léon Perer and Tom Hopkins.
246 30 $aNew complete techniques
260 $aNew York :$bBlack Dog & Leventhal,$cc2012.
300 $a736 p. :$bill. (some col.) ;$c24 cm.
500 $aUpdated version of: Jacques Pepin's Complete techniques, c2001, which combined La Methode, c1978, and La Technique, c1979.
500 $aIncludes index.
520 $aThis 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).
505 0 $aEquipment -- Basics, sauces, and stocks, Vegetables, Eggs, Fish and shellfish -- Poultry -- Meat -- Offal and charcuterie -- Carving -- Bread and pasta -- Pastry and dessert -- Presentation.
650 0 $aCooking.
655 7 $aCookbooks.$2lcgft
700 1 $aPépin, Jacques.$tComplete techniques.
700 1 $aPerer, Léon.
700 1 $aHopkins, Tom.
700 1 $aPerer, Léon.$4pht
700 1 $aHopkins, Tom,$d1956-$4pht
988 $a20130314
906 $0OCLC