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Complete Pepin, The Previous Broadcasts

Puff Pastry & Pate A Choux (Episode #112)

KQED Life: Mon, Aug 30, 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.

Dessert Essentials II (Episode #111)

KQED Life: Mon, Aug 23, 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, Aug 16, 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, Aug 9, 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, Aug 2, 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.

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