Jacques Pépin's Complete Techniques is a culinary masterclass from one of the most respected chefs in the industry. This 2001 edition is an essential resource for both novice cooks and seasoned professionals, offering over 1,000 techniques that cover the full spectrum of kitchen skills. Pépin meticulously demonstrates everything from basic knife skills and mise en place to advanced methods like sous-vide and flambé. Pépin's clear instructions and detailed illustrations make it accessible for cooks of all levels, whether you're just starting out or refining your expertise. The book is a treasure trove of knowledge, covering everything from preparing perfect poached eggs to mastering the perfect quenelle. Designed as both a reference and a step-by-step manual, it's an indispensable resource for anyone serious about cooking. With its blend of classic and contemporary techniques, this book helps home cooks and professionals alike elevate their culinary skills.