The Complete Pépin
Working with Fish
Filleting sole and salmon; rolling a paupiette; preparing a gravlax; serving a carpaccio.
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The Complete Pépin
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The Complete Pépin
Lamb & Veal
Trussing and boning a leg of lamb; preparing veal steaks; breading veal; preparing Wiener Schnitzel.
The Complete Pépin
Shellfish
Shelling prawns and shrimp; opening oysters and clams; cleaning mussels; mussel pilaf.
The Complete Pépin
The Complete Pépin
Jacques Pépin uses his lifetime of culinary knowledge to teach cooking techniques.