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
Working with Fish (Episode #105)
KQED Life: Mon, Jul 12, 2010 -- 5:30 PM
Jacques shows how to select, scale, bone and prepare a variety of fish: filleting sole; preparing paupiettes of sole; boning sole for almondine; choosing fresh fish; scaling and boning salmon; preparing salmon steaks; preparing instant gravlax and preparing salmon carpaccio.
Shellfish (Episode #104)
KQED Life: Mon, Jul 5, 2010 -- 5:30 PM
Jacques demonstrates cleaning and preparing shellfish: shelling and de-veining prawns and shrimp; opening oysters and clams; preparing mignonette sauce; cleaning mussels; preparing mussel pilaf; shelling Dungeness crab; removing meat from lobster; and cleaning and stuffing squid (calamari).
Preparing Chicken (Episode #107)
KQED Life: Mon, Jul 26, 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.
Lamb & Veal (Episode #106)
KQED Life: Mon, Jul 19, 2010 -- 5:30 PM
Jacques demonstrates techniques to bring out the best in lamb and veal: trussing and boning a leg of lamb; preparing veal steaks; breading veal; and preparing Weiner schnitzel.