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Review title: Excellent primer for cooking basics
Product review: These videos illustrate the techniques that Jacques Pepin mentions again and again in his cookbook, and they are well-worth learning. From simple things like the best way to wash a leek to how to completely debone a chicken. The buyer should be aware that the emphasis is not on completing recipes or menus, but really on the fundamentals of cutting, preparing meat, preparing vegetables (washing, cutting), as well as more ornamental techniques for desserts and pastries.Learning these techniques really enlarged my repertoire, so that I can debone a whole chicken, use the carcass for his Chicken Fricasee recipe and the other parts for other recipes like Chicken Ballotine.Jacques Pepin is a superb teacher and these videos are the next best thing to a lesson in person. I only give this four stars as I would personally have liked to see more complete recipes that incorporate these techniques.
