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La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking
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La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking

4.62  ·  Rating Details  ·  127 Ratings  ·  8 Reviews
Tight, clean copy, breaks in binding, lots and lots of cover wear, yellowing to book and pages, Qualifies for FREE SHIPPING!!
Paperback, 470 pages
Published November 15th 1989 by Pocket Books (first published 1976)
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Tim
Apr 10, 2014 Tim rated it it was amazing
An amazing piece of work, probably the first prep/cookbook produced with step-by-step illustrations. This, and it's later, companion volume, La Methode is a must for every cook and chefs library.
As its author is French, although made his name equally in the US, it's mainly to do with classic French cookery but makes many of these dishes understandable and possible to even an average cook.
For years I had this volume but failed to find its companion but recently found both copies in a charity shop
...more
Martha
Feb 05, 2015 Martha rated it it was amazing
Black & white illustrations of basic technique for preparing any food for decoration or consumption. This is about technique. You do the work of the sous chef. Vegetables, fish, meat and pastry are all covered in this kitchen manual.
Joanne
Feb 26, 2016 Joanne rated it it was amazing
This is a must have for every cook. Step by step photographs lead you through the proper techniques necessary to establish the best habits in your food preparation. Jacques Pepin is the best chef alive, in my opinion, and loves to teach and share his passion for food. This book may be a bit hard to find but it is well worth the search.
Paula
Sep 05, 2015 Paula rated it it was amazing
i bought this book in the '80s and taught myself how to cook.
Marge
Jun 28, 2014 Marge rated it it was amazing
Shelves: cooking
Sometimes I feel that I can't cook without this essential text
Zakee
Jun 13, 2007 Zakee rated it it was amazing
Recommends it for: microwave chefs and wustoff warriors
all the basics are neatly outlined and illustrated. prepare proper pastry and fillet a fish with style. this should join the kitchen library of anyone with a knife and hunger for more than out-the-box eats.
Lynda
Jun 24, 2009 Lynda rated it it was amazing
Shelves: cookbooks
Cooking is hard work. It takes years of practice to learn all the techniques involved. This is an invaluable reference.
Joe
Jan 24, 2011 Joe rated it it was amazing
Shelves: favorites, eats
If you like to eat, please read this book. Prepare to pleasure yourself and those you love.
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Jacques Pépin is a French chef, television personality, and author working in the United States.
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