Jacques Pepin The of Art Cooking Volume Two
Sequel to hist first volume, Jacques Pepin's The of Art Cooking Volume Two carries on with step-by-step full-color preparation and recipes from the acclaimed French chef. This cookbook is as equally desirable of a cookbook collectible as the popular first book in the series.
Format: Hardcover with dust jacket, 356 pages.
Publisher: Alfred A. Knopf
Author: Jacques Pepin
Description: The second volume of Jacques Pepin's masterwork follows the same format as Volume 1: a magnificent full-color photograph leads off each recipe, and the recipe instructions are interwoven with beautifully clear color photographs that enable you to see what Pepin is doing every step of the way. Covering charcuterie and salads, breads, pastries, cakes, souffles and other desserts, this final volume completes an extraordinary education in cooking, providing you with all the tools needed to master the art of cooking as you create a wide variety of dishes to round out a good meal.
From a Country Pate with Walnuts and Hot Honey Mustard or a Chicken Galantine with Prunes for a starter, accompanied by a crusty baguette or a whole-grain loaf (in the shape of a wheat sheaf), to a spectacular Chocolate Cloud Cake or an airy Apricot and Pistachio Souffle for a grande finale, here are dishes that the home cook and aspiring professional dream of making... and now can, under Pepin's expert guidance. There are simple family recipes for Cranberry Bread and a hearty Cheese Bread, and for Apple Crunch, Pear Brown Betty with Pear Sauce, and Chocolate Oatmeal Cookies, which, when made under the master's tutelage, will taste more delicious than they ever have before. At the same time, you will be learning more and more invaluable cooking techniques: how to smoke fish; make your own gravlax, head cheese, salami, and rillettes; put up cornichons and fruits in mountain brew; understand the nature of truffles, foie gras, and caviar; create a proof box so that bread dough will rise under ideal conditions; master puff paste and choux paste; use a pastry bag deftly; create a chocolate goblet with a balloon... and more.
For inspiration in putting together the perfect meal, reproduced at the back of the book are fourteen superb seasonal menus using recipes from both volumes. Hand-lettered and decorated by Jacques Pepin, the menus show the delight he takes in pleasing the eye as well as the palate, and they reflect the pleasure he has had in sharing these wonderful recipes with family and friends.
Condition: Jacket and book have minor edge wear. Further good condition.