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La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking Paperback – August 15, 1978


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La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking + Jacques Pépin New Complete Techniques
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Product Details

  • Paperback: 470 pages
  • Publisher: Pocket; 1st edition (August 15, 1978)
  • Language: English
  • ISBN-10: 067179020X
  • ISBN-13: 978-0671790202
  • Product Dimensions: 10.9 x 8.4 x 1 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #462,442 in Books (See Top 100 in Books)

Customer Reviews

If you ever run across a copy of this book grab it before someone else does.
Amalfi Coast Girl
It is such a pleasure to find a copy of this long-out-of-print classic in such fine condition.
SfChowhound
This is a must have book for any serious cook or for anyone interested in cooking.
Rixmom

Most Helpful Customer Reviews

47 of 49 people found the following review helpful By A Customer on September 17, 1997
Format: Paperback
This is a fabulous how-to for those who are somewhat handy with kitchen tools, though by no means does it require those with experience. The photographs and instructions are clear and explicit, and the book is written in an easy to read and non pretentious style. The recipes for pastry's and cakes are easy to follow, and WORK. I first came across this book when working as a bakers assistant at a patisserie, and found that it explained and showed me everything I needed to know for taking home what we were d
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31 of 32 people found the following review helpful By Amalfi Coast Girl on June 20, 2006
Format: Hardcover
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". Even with more than 500 cookbooks in my collection I would not consider giving up this book.

The book is subdivided as follows:

The Basics

Shellfish and Fish

Vegetables

Poultry and Meat

Carving

Desserts and Pastry

This book is not a book of recipes, although there are recipes that are used to illustrate techniques. This book covers all the techniques that anyone can imagine. It begins with how to hold a knife, and ends with angel hair made of sugar. Every step in a technique is described and then photographed. This book is almost a good as a cooking class. The only reason that I say almost is that you have to be self-motivated to go through a book. I have taken many cooking classes and when I come home I find that what I learned was contained in this book had I bothered to review the book; the cooking class would have been unnecessary.

If you ever run across a copy of this book grab it before someone else does. Time has not affected the usefulness of this book. I highly recommend this book to anyone that is serious about cooking.
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21 of 22 people found the following review helpful By Patrick M. Mcdonnell on September 18, 2006
Format: Hardcover
This book along with Pepin's following book "La Methode" were probably the first succesful attempt to demystify traditional French cusine for the non-professional chef.

Pepin has become a great teacher but was a fine chef long before he became a media celebrity. He worked under Lucien Diat at the legendary PLaza Athenee in Paris and under Pierre Franey at Le Pavillion in New York city. At the time Le Pavillion was arguably one of the best French restaurants in the world. He went on to do a number of interesting things all centered around food before linking up with Julia Child and launching a media career but beneath all was a solid understanding of flavor and technique and great ability.

The execution of these two books was a milestone in how to marry pictures and techniques in a format that brought tricky French culinary executions like brioche, choux pastry and puff pastry to life. This should be a great historical addition to any serious cooks library.

Patrick McDonnell - Culinary Director - Food Arts Magazine

Senior Partner McDonnell KInder & Associates
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2 of 2 people found the following review helpful By Stony Man on February 7, 2014
Format: Hardcover Verified Purchase
This is one of the best cookbooks you can buy, had a friends years and wanted to stay his friend, when I found this I gave his back. Didn't matter, he's a professional chef and his mind has everything in it. Jacques book has it all, from presentation to preparation, how to (everything) serving, and cooking. This is most excellent book out there, lots of books are written from this one. I debone many chickens and this has the best description of any I have ever seen. Haven't seen them all but many. The rest of the book is the same, very well written with many pictures.
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2 of 2 people found the following review helpful By SfChowhound on February 11, 2013
Format: Paperback Verified Purchase
It is such a pleasure to find a copy of this long-out-of-print classic in such fine condition. Most of the traditional French cooking techniques are described with clear prose. Even better is the profusion of images to show exactly how to do it. And Jacques Pepin's hands no less. A must-have for anyone building a cookbook collection.
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1 of 1 people found the following review helpful By Richard Wong on September 10, 2013
Format: Paperback Verified Purchase
Another great book by Jacque Pepin. A classic in the kitchen that is a must for any aspiring cook. Get "La Methode" and "La Technique" they go together.
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3 of 5 people found the following review helpful By Lauren K on August 22, 2012
Format: Paperback Verified Purchase
I ordered this book because of a Tweet by Anthony Bourdain -- who recommended it to someone who asked.

Now, I've been cooking for decades, and I'm pretty good at it. Folks love coming to visit because Lauren will be in the kitchen! I have to stomp my feet and draw some boundaries to get OUT of the kitchen!

Sooo -- I thought I was pretty knowledgeable. On the other hand, I know I don't know everything. I figured if this was good enough for Bourdain to recommend, maybe it would be good in my culinary library. And it is. I will admit I have not yet delved into the entire book -- only parts of it. There are clear instructions, excellent photos (I do like to SEE things). The fact that it deals with the basics is good, to my mind -- if I don't have the basics right, I won't be so good at the unusual stuff. So I have already learned a few tricks I didn't know before, and have sharpened my skills in one or two places where I only had a vague idea of what to do.

So if you are looking for a good reference, that will probably last you for years and years, and will provide the foundation upon which you can build and go any way you wish -- I'm thinking I agree with Bourdain -- this is a great book to have.
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