Buche de Noel and More - Peppers; making decorations from lemons; peeling and segmenting oranges; pureeing and straining raspberries; Christmas log.
Peppers; peeling and segmenting oranges; pureeing raspberries; Christmas log.
Puff pastry; rolling, cutting and making shapes from puff pastry; using pate a choux.
Preparing a tart crust; dipping strawberries; cooking sugar; caramel cage.
Using parchment paper; sugaring souffle molds; making cornets; piping meringues.
Vegetable decorations; glazing with aspic; fluting mushrooms; peeling apples and pears.
Carving a chicken and turkey; making stock and gravy; handling wine and champagne.
Preparing chicken for the grill; boning and stuffing chicken; trussing chicken.
Trussing and boning a leg of lamb; preparing veal steaks; breading veal; preparing Wiener Schnitzel.
Filleting sole and salmon; rolling a paupiette; preparing a gravlax; serving a carpaccio.
Shelling prawns and shrimp; opening oysters and clams; cleaning mussels; mussel pilaf.
Selecting pots and pans; breaking and hard-cooking eggs; making mayonnaise.
Slicing bread; preparing and cooking asparagus; peeling and preparing tomatoes.
Sharpening knives; chopping parsley and basil; peeling and chopping onions.
Jacques Pépin shares his lifetime of culinary knowledge and belief that anyone can cook well with the right guidance. Pépin’s encouraging style invites viewers to build confidence with everything from knife skills and sauces to simple desserts. Each episode blends detailed instruction with Pépin’s signature warmth and storytelling, making French cooking approachable for home cooks.
