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Product Description
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.
From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. P pin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.
From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. P pin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Paperback
This book was recommended to me by a friend who found the original technique book in a charity shop. After a bit of internet researh I found that Jacques Pepin had compined both his Techniques and Methode books into this single tome. It covers everything a cook could possibly need to know from sharpening knives to boning joints to a plethora of cakecraft and pastry methods. Every technique (all 309) gives step by step instructions and each step is accompanied by black and white photographs. This is not a collection of recipies but a book that is good to read away from the kitchen and I am sure will become a companion guide for life.
If there is a downside, the pictures could be bigger and ideally in colour but it must be remembered that the original books were produced in the 70's and it is probably impossible to re-take so many pictures (up to 4 a page and 800 pages).
Strongly recommended for the serious cook or the interested amateur alike.
If there is a downside, the pictures could be bigger and ideally in colour but it must be remembered that the original books were produced in the 70's and it is probably impossible to re-take so many pictures (up to 4 a page and 800 pages).
Strongly recommended for the serious cook or the interested amateur alike.
1 of 1 people found the following review helpful
Format:Paperback
Many years ago I bought the original La Method and La Technique cook books by Jacques Pepin and for some reason (I think when I moved house) I got rid of both (by mistake). When I saw this I wanted it again. The book is the combination of both books and shows the methods and techniques of cooking with step by step photography. It is more of a reference book rather than a receipe book. It shows you "how to" with an explanation of what to do. With over 1,000 techniques there are a lot of receipes some of which are Goose Liver Pate in Aspic and Savoy Sausage in Brioche and Meringue Mushrooms. This is a very French book and for those who want to better themselves in cooking high level cuisine.
2 of 3 people found the following review helpful
Format:Paperback
This teaches you techniques that you can use to improvise around ingredients. It helps you to improve important basic stuff like knife skills, which you use all the time if you are cooking. Some of the food is a bit 1970s though.
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