The Complete Pépin

Selecting and sharpening knives; holding and positioning a knife; chopping parsley and basil; peeling and chopping onions.

Slicing bread; melba toast; croutons; preparing and cooking asparagus; trimming, cooking and presenting artichokes; peeling and preparing tomatoes.

Selecting pots and pans; breaking and separating eggs; poaching and hard-cooking eggs; making mayonnaise; a country-style omelet.

Shelling and deveining prawns and shrimp; opening oysters and clams; mignonette sauce; cleaning mussels; mussel pilaf.

Filleting sole; paupiettes of sole; boning sole for almondine; choosing fresh fish; scaling and boning salmon.

Trussing and boning a leg of lamb; preparing veal steaks; breading veal; preparing Wiener schnitzel.

Preparing chicken for the grill, sauteing and roasting; boning and stuffing chicken; trussing chicken.

Defatting stock; creating natural gravy; carving roast chicken, turkey, flank steak, roast beef and leg of lamb; serving at the table.

Vegetable decorations for pate; glazing with aspic; butter decorations; fluting mushrooms; peeling apples and pears.

Using parchment paper; papillote; sugaring souffle molds; making cornets; beating and folding egg white; piping meringues.

Preparing a tart crust; dipping strawberries; chocolate leaves; cooking sugar and making caramel; glazing strawberries; caramel cage.

Puff pastry; rolling, cutting and making shapes from puff pastry; using pate a choux; Paris-Brest cake.

Peppers; making decorations from lemons; peeling and segmenting oranges; pureeing and straining raspberries; Christmas log.