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Jacques Pépin has published 26 cookbooks and hosted 12 public television cooking series. One of the best-known culinary teachers in the world, he's earned a place in the James Beard Foundation's Cookbook Hall of Fame, captured the foundation's Who's Who of Food and Beverage in America award, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation's Lifetime Achievement Award in 2005. Chef Jacques won a daytime Emmy award for a television show he co-hosted with Julia Child and is among an elite group that has received the Chevalier de L'Ordre des Arts et des Lettres and Chevalier de L'Ordre du Mérite Agricole, two of the highest honors bestowed by the French government. The founder of the American Institute of Wine and Food, he shares his knowledge through teaching at The French Culinary Institute. A former columnist for The New York Times, Jacques writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. He lives with his wife in Madison, CT.
Jacques Pepin can explain a technique in 2 minutes better than I can in an hour (check out his youtube on knife skills). Read morePublished 16 days ago by Matthew J. Lau
I just got this at a church bazaar. Really good book easy to understand. I am a baking fanatic so I already know many tecniques. Read morePublished 17 days ago by shalietoohot
this really is the basic techniques of everything you need to know about cooking. I heard about it on the Taste, and had to get it, and im so glad i didPublished 24 days ago by mandi j marquardt
In culinary school you will have to do a lot of ready and practice a lot of techniques. In Chef Pépin's book it provides a lot of step by step details that helps you... Read morePublished 1 month ago by Oscar Roque
I am sure it has all been said re: Jacques Pepin. His techniques are tried and true and this book serves as a well stained go to resource in every kitchen.Published 1 month ago by markbavi
This is a valuable addition to the serious amateur home cook's bookshelf (or professional, for that matter). The width and depth of the book's content is amazing.Published 1 month ago by Willard
La Technique was a one of the best cookbooks I have ever read and this just builds on it. The techniques are explained well and the recipes are easy to follow. Read morePublished 1 month ago by Loves to Cook
A great review of the original work, with many tips, a pleasant read, with attention to the basics. This is much more than a coffee table book, and suitable for any level of... Read morePublished 1 month ago by A. Huber