Complete Pepin, The
Jacques Pepin, one of the world's most renowned chefs, returns to public television with The Complete Pepin, a new twist on his 1997 hit series, Jacques Pepin's Cooking Techniques. These thirteen half-hour episodes include his time-tested, classic teachings with brand new opens and closes from the culinary legend. To paraphrase Jacques Pepin, once you acquire essential cooking skills, your culinary repertoire is limited only by your imagination. Throughout the series, your viewers will learn the basics of everything from choosing and maintaining essential cooking equipment, to easy and fun ways to embellish your dishes. Both the novice and professional are sure to appreciate the solid lessons of the series, as well as the boundless passion and enthusiasm of the charismatic Jacques Pepin.
Complete Pepin, The Previous Broadcasts
Dessert Essentials II (Episode #111)
KQED Life: Mon, May 31, 2010 -- 5:30 PM
Jacques turns the simple into the sumptuous with more dessert techniques: preparing a simple tart crust; dipping strawberries; making chocolate leaves; cooking sugar and making caramel; glazing strawberries; and making a caramel cage.
Dessert Essentials I (Episode #110)
KQED Life: Mon, May 24, 2010 -- 5:30 PM
Jacques shares simple dessert techniques: using parchment paper; making and using a papillote; sugaring souffle molds; making cornets; decorating a cake with cornets; beating and folding egg whites; piping meringues; making meringue "mushrooms."
Fruit & Vegetable Decorations (Episode #109)
KQED Life: Mon, May 17, 2010 -- 5:30 PM
Jacques turns the ordinary into the extraordinary with these easy garnish and decoration techniques: making vegetable decorations for pate; glazing with aspic; making butter decorations; fluting mushrooms; making mushroom "fish"; pitting olives and making olive "rabbits"; peeling apples and pears; making apple "swan"; and making melon "swan."
Gravies, Carving & Wine (Episode #108)
KQED Life: Mon, May 10, 2010 -- 5:30 PM
Jacques takes viewers step-by-step through techniques for carving meats and serving food and wine: defatting stock; creating natural gravy; carving roast chicken; carving turkey; carving flank steak; carving roast beef; carving leg of lamb; serving at the table; opening and serving champagne; and opening and serving wine.
Preparing Chicken (Episode #107)
KQED Life: Mon, May 3, 2010 -- 5:30 PM
Jacques makes the most of the versatile chicken with these techniques: preparing chicken for the grill; preparing chicken for sauteing; boning and stuffing chicken; trussing chicken with and without a needle; preparing chicken for roasting; and folding napkins.