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4 of 4 people found the following review helpful
5.0 out of 5 stars This is all about technique, technique, and more technique, 18 Nov 2006
Bernard Smith (Somewhere, Europe) - See all my reviews
This review is from: Technique, La (Paperback)
This book is not an obvious choice for someone browsing through a library of coffee table cookbooks with magnificent full-page colour pictures of dishes that you can only find in your finest restaurants. This book is a 450-page monster, full 1,000's of black and white photos. This book tells you how to make 170 different dishes each one described in detail and illustrated with 7 to 15 different black and white photos (in fact there are less actual dishes because it includes an introduction to basic techniques such as butter decoration, croutons, and lining cake pans). This book concentrates on technique and does so for a variety of dishes ranging from sea urchins, through preparing chicken for stews, to large meringue shells. This book is perfect for all those people asking themselves "how do they do that"? I have never seen a cooking book that has such a single-minded objective to explain in every detail the basic techniques of cooking (and the not so basic as well). If this is what you need, then look no further.
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La Technique
La Technique by Jacques Pepin (Paperback - Sep 1978)
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