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Technique, La Paperback – 26 May 1978

5.0 out of 5 stars 1 customer review

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Paperback, 26 May 1978
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Product details

  • Paperback: 470 pages
  • Publisher: Hamlyn (26 May 1978)
  • Language: English
  • ISBN-10: 060038781X
  • ISBN-13: 978-0600387817
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 4,796,824 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: 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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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x99459840) out of 5 stars 35 reviews
52 of 53 people found the following review helpful
HASH(0x99bb6228) out of 5 stars Phenomenal effort, if you see a copy of this grab it quick, you won't be disappointed! 21 Jun. 2006
By Amalfi Coast Girl - Published on Amazon.com
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.
52 of 55 people found the following review helpful
HASH(0x99462ac8) out of 5 stars Excellent how to manual for the non phobic 17 Sept. 1997
By A Customer - Published on Amazon.com
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
27 of 29 people found the following review helpful
HASH(0x99d196dc) out of 5 stars French Cuisine 18 Sept. 2006
By Patrick M. Mcdonnell - Published on Amazon.com
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
6 of 6 people found the following review helpful
HASH(0x99bb6798) out of 5 stars A CLASSIC 11 Feb. 2013
By SfChowhound - Published on Amazon.com
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.
6 of 6 people found the following review helpful
HASH(0x99bb6738) out of 5 stars Should be right next to La Methode in the kitchen 10 Sept. 2013
By Richard Wong - Published on Amazon.com
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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