The Complete PépinThe Complete Pépin

Jacques Pépin, one of the world's most renowned chefs, returns to public television with The Complete Pépin, a new twist on his 1997 hit series, Jacques Pépin'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 Pépin, once you acquire essential cooking skills, your culinary repertoire is limited only by your imagination. Throughout the series, you 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 Pépin.

Onde assistir The Complete Pépin • The Complete Pépin

13 episódios

  • Basic Knife Skills
    E1
    Basic Knife SkillsSelecting and sharpening knives; holding and positioning a knife; chopping parsley and basil; peeling and chopping onions.
  • Vegetables & More
    E2
    Vegetables & MoreSlicing bread; melba toast; croutons; preparing and cooking asparagus; trimming, cooking and presenting artichokes; peeling and preparing tomatoes.
  • Pot, Pans & the Perfect Egg
    E3
    Pot, Pans & the Perfect EggSelecting pots and pans; breaking and separating eggs; poaching and hard-cooking eggs; making mayonnaise; a country-style omelet.
  • Shellfish
    E4
    ShellfishShelling and deveining prawns and shrimp; opening oysters and clams; mignonette sauce; cleaning mussels; mussel pilaf.
  • Working With Fish
    E5
    Working With FishFilleting sole; paupiettes of sole; boning sole for almondine; choosing fresh fish; scaling and boning salmon.
  • Lamb & Veal
    E6
    Lamb & VealTrussing and boning a leg of lamb; preparing veal steaks; breading veal; preparing Wiener schnitzel.
  • Preparing Chicken
    E7
    Preparing ChickenPreparing chicken for the grill, sauteing and roasting; boning and stuffing chicken; trussing chicken.
  • Gravies, Carving & Wine
    E8
    Gravies, Carving & WineDefatting stock; creating natural gravy; carving roast chicken, turkey, flank steak, roast beef and leg of lamb; serving at the table.
  • Fruit & Vegetable Decorations
    E9
    Fruit & Vegetable DecorationsVegetable decorations for pate; glazing with aspic; butter decorations; fluting mushrooms; peeling apples and pears.
  • Dessert Essentials I
    E10
    Dessert Essentials IUsing parchment paper; papillote; sugaring souffle molds; making cornets; beating and folding egg white; piping meringues.
  • Dessert Essentials II
    E11
    Dessert Essentials IIPreparing a tart crust; dipping strawberries; chocolate leaves; cooking sugar and making caramel; glazing strawberries; caramel cage.
  • Puff Pastry & Pate a Choux
    E12
    Puff Pastry & Pate a ChouxPuff pastry; rolling, cutting and making shapes from puff pastry; using pate a choux; Paris-Brest cake.
  • Buche de Noel & More
    E13
    Buche de Noel & MorePeppers; making decorations from lemons; peeling and segmenting oranges; pureeing and straining raspberries; Christmas log.

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