Technique, La Paperback – 26 May 1978
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|Paperback, 26 May 1978||
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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