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
Vegetables & More (Episode #102)
KQED Life: Mon, Jun 21, 2010 -- 5:30 PM
Jacques demonstrates techniques for preparing and presenting vegetables and more: slicing bread; preparing melba toasts; preparing croutons; preparing and cooking asparagus; trimming, cooking and presenting artichokes; and peeling and preparing tomatoes.
Puff Pastry & Pate A Choux (Episode #112)
KQED Life: Mon, Jun 7, 2010 -- 5:30 PM
Jacques puts his master touch to classic desserts with these creative techniques: making puff pastry; rolling, cutting and creating shapes from puff pastry; using pate a choux; and preparing a Paris-Brest cake.
Pot, Pans & The Perfect Egg (Episode #103)
KQED Life: Mon, Jun 28, 2010 -- 5:30 PM
Jacques gives advice on selecting cooking equipment and demonstrates time-tested techniques for making perfect eggs a variety of ways: selecting pots and pans; sauteing; breaking and separating eggs; poaching and hard cooking eggs; making mayonnaise; making a country-style omelet; and making a classic French-style omelet.
Basic Knife Skills (Episode #101)
KQED Life: Mon, Jun 14, 2010 -- 5:30 PM
Jacques goes back to the basics with fundamental knifework and chopping techniques: selecting and sharpening knives; holding and positioning a knife; chopping parsley; chopping basil; peeling and chopping onions; chopping and crushing garlic; cleaning lettuce; and cleaning and trimming leeks.
Also on KQED.org this week ...
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