Tag Archives: Jacques Pepin

Foodie Books (I only read ’em for the articles…)

I like to read about food.

Not just cookbooks, though I can spend long hours on the couch perusing those as well, but books about food, food history, and food culture.

Books like The Belly of Paris by Emile Zola, and The Apprentice: My Life in the Kitchen by Jacques Pepin have changed the way I look at food, and the respect I have for it, and the process that get’s it to my table.

The Nasty Bits by Anthony Bourdain (regardless of what I think of Tony, personally, it’s a fantastic book) and The Whole Beast, by Fergus Henderson, have sent me on a culinary adventure (usually flying solo, lol) far beyond the walls of sterilized, saran-wrapped “stuff marts” into a Wonka-esque world of offal wonderfulness.

Anyway, I like to read about food.

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Filed under Ponderings, Reviews

Kitchen techniques everyone should know

Watched “No Reservations – Techniques Special” today, and I was very impressed.

Even better, I found the entire episode (in three parts) on YouTube! (Watch below.)

From TravelChannel.com – Before tackling a recipe, there are some basic cooking skills everyone should know. In our Techniques special, we feature some of the world’s best chefs including Jacques Pepin, Thomas Keller and Tony Bourdain, who will demonstrate classic and simple dishes.

Thomas Keller (Thomas Fricking Keller!) demos a simple roast chicken. Also included are Tony’s Beef Bourguignon, an easy omelet, a simple but fabulous tomato sauce, how to cook a lobster, how NOT to destroy a steak, and lots more.

Chef Bourdain explains, “this show is a special in the true sense of the word. Meaning…this is an hour of instruction. It’s about how to cook.”

The featured techniques include:

  • Basic knife skills
  • How to cook a lobster
  • How to cook an omelet
  • How to make a tomato red sauce
  • How to grill a steak
  • How to roast a chicken
  • How to cook a hamburger
  • How to make a stew

Most of these recipes are posted here.

Seriously, this is one of these most instructive coverages of “the basics” I’ve ever seen. Of course, because it’s Tony, there’s a lot of humor…and a PG-13 rating. The bad words are bleeped, but it’s obvious what’s being said.

If you’re interested in learning “the basics” or maybe brushing up on some techniques you’ve just never gotten around to perfecting, this is a quick, simple, and very well done class by some of the very best chefs in the world.

Take a look at the videos and post your comments below. You can also read a VERY detailed overview of the episode, here:  http://www.tvrecapsreviews.com/no-reservations-season-6-episode-10-techniques/

Enjoy!

-Perry

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Okay, be honest…are you a little intimidated by your own knifes? I know I was. Here’s a suggestion from me to you: The Zwilling J. A. Henckels Complete Book of Knife Skills is a great book, in fact, my father bought it for me along with my first set of Henckels.

It’s become my “Dummies Guide” to my own knives, lol, and a great investment in my own cooking skills!

Complete Book of Knife Skills covers everything you should know about kitchen knives. In this book you’ll learn how to: Buy, Maintain, and Sharpen your knives. Plus, Knife Skills are explained in easy-to-follow steps combined with photographs and illustrations.

For ten bucks, it’s really been a great investment in my own cooking skills!

Master Your Kitchen Knives covers everything you should know about kitchen knives. In this eBook you’ll learn how to: Buy, Maintain, and Sharpen your knives. Plus, Knife Skills are explained in easy-to-follow steps combined with 163 color Photographs and Illustrations.

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Filed under Technique, Videos