Jacques P.pin's classic Complete Techniques updated with brand new content and beautiful colour photography This comprehensive, authoritative presentation includes more than 600 techniques and methods and 160 recipes, demonstrated by master chef Jacques P.pin in step-by-step photographs. Jacques P.pin's New Complete Techniques is a comprehensive culinary course on every aspect of classic cooking, from the basics (how to sharpen a knife or peel an onion), to the practical (how to properly bone a chicken), to the whimsical (how to make decorative swans and flowers out of fruits and vegetables), to the complex (how to lard a pheasant p.t. and encase it in a decorative crust of breading, or how to break down a saddle of lamb). P.pin's time-tested recipes show budding chefs, from the greenest home cook to the most seasoned professional, how to put techniques into practice. This completely revised and updated edition is also completely redesigned, with hundreds of full-colour photographs, making it even easier to follow the step-by-step techniques.