- 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: 4.5 out of 5 stars See all reviews (35 customer reviews)
- Amazon Best Sellers Rank: #402,625 in Books (See Top 100 in Books)
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La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking Paperback – August 15, 1978
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Top Customer Reviews
The book is subdivided as follows:
Shellfish and Fish
Poultry and Meat
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.
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
This man's culinary knowledge and imagination is astounding. Many famous chefs have said that these are the only books they recommend.
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.
Most Recent Customer Reviews
This was a well timed gift for my Valentine sweetheart this year. He throughly enjoyed it and I am more than pleased with the wonderful food he's been cooking for us. Read morePublished 5 months ago by Amazon Customer
5 star rating, this book is perfect..thank Jacques Pepin, you are the best...Published 6 months ago by Amazon Customer