The complete Pépin : techniques and recipes
(DVD) 

disc 1: Bread. Slicing ; Toast Melba ; Croutons ; Open-face sandwiches ; Spinach and mozzarella salad with croutons

Eggs. Breaking & separating ; Poaching ; Boiling & peeling ; Making mayonnaise ; Making omelets ; Preparing soufflé dishes ; Hard-cooked eggs in mustard sauce ; Crab cakes with avocado garnish ; Omelet de Campagne ; Soufflé of mussels and basil ; Orange soufflé surprise with orange sherbet

Vegetables. Onions : peeling, slicing & chopping ; Leeks : cleaning, cutting & julienne ; Peppers : cutting, peeling, roasting & storing ; Asparagus : selecting, trimming & tying ; Artichokes : preparing, peeling & cutting ; Tomatoes : peeling, seeding & cutting ; Greens & herbs (Lettuce : cutting ; Parsley : chopping ; Basil : chiffonnade ; Garlic : peeling, slicing & chopping ; Spinach salad with garlic dressing) ; Swiss chard-stuffed onions ; Cream of turnip and sweet potato soup with leek julienne ; Ricotta dumplings with red pepper sauce ; Asparagus en fête ; Artichokes with ravigote sauce ; Lobster in artichoke bottoms ; Stuffed tomatoes Emilia

Fruit. Apples : peeling, slicing & chopping ; Pears : peeling & slicing ; Oranges : peeling, segmenting & julienne ; Raspberries : purée ; Apples grandma ; Pears in grenadine ; Zimfour ; "Swimming swans" in raspberry sauce

Meat. Flank steak : carving ; Roast beef : carving ; Lamb (cleaning, boning, seasoning & tying ; Carving ; Grilled leg of lamb Robert) ; Veal (Choosing, scallopini and wiener schnitzel ; Grilled veal chops with caper sauce); Pan-seared or grilled marinated flank steak ; Spicy beef shell roast

Poultry. Chicken (Preparing for grill ; Preparing for sauté ; Preparing for roasting ; Trussing ; Boning and stuffing an entire chicken ; De-fatting stock ; Gravy ; Carving & serving ; Grilled chicken with tarragon butter) ; Turkey (Carving ; Roasted turkey with mushroom stuffing.

disc 2: Fish. Salmon (Choosing ; Scaling ; Cleaning, deboning & cutting ; Deboning prepared steaks ; Gravlax ; Carpaccio ; Salmon Grenobloise) ; Sole (Choosing, filleting & skinning ; Paupiettes ; Serving almondine ; Fillet of sole with herb stuffing)

Shellfish. Oysters : opening & mignonnette sauce ; Clams : opening ; Mussels : opening & pilaf with cream sauce ; Crab : shelling ; Lobster : removing meat ; Prawns & shrimp : choosing, shelling & deveining ; Squid : cleaning and stuffing ; Christmas oysters ; Linguine with clam sauce and vegetables ; Stew of lima beans and mussels ; Cold mussel and bean soup ; Crab ravioli with red pepper sauce ; Couscous of lobster ; Shrimp pané on watercress ; Squid salad à la Binh

Desserts. Meringue ; Cookie dough & tart crust ; Caramel ; Puff pastry dough ; Pâte à choux ; Paris-Brest cake ; Orange Vacherin Jeannette ; Raspberry cookie dough galette ; Bakes apple tart ; Flan à la vanille with caramel-cognac sauce ; Cheese straws and caramelized puff pastry sticks

The art of Pépin. Folding napkins ; Decorating with vegetables & aspic (paté & terrine) ; Butter presentations ; Tomato rose ; Mushroom decorations ; Olive decorations ; Lemon garnishes & decorations ; Apple swan ; Melon swan ; Glazed strawberries ; Sugar-dipped fruit ; Meringue creations ; Puff pastry creations ; Caramel cage ; Chocolate leaves ; Cornets & cake decorations ; Bûche de Noël (Christmas log)

More basic techniques. Tying your towel ; Knives : choosing & sharpening ; Pots & pans ; Sautéing lesson ; Chopping lesson ; Parchment paper : lining & measuring ; Parchment paper : papillote ; Serving tableside with spoon & fork ; Champagne : chilling & opening ; Wine ; Cleaning copper ; Keeping clean.