La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking

by Jacques Pépin

Basic techniques for cooking everything from appetizers to desserts are fully illustrated, teaching the proper methods for julienne, straining sauces, curing and smoking fish and meat, and other skills essential for the preparation of food that is as appealing to the eyes as it is to the palate

Genres: Cookbooks, Cooking, Food, Food and Drink, France

390 pages, Hardcover

First published January 1, 1979

About the author

Librarian note: There is more than one author in the Goodreads database with this name. For the epidemiologist, see Jacques Pepin.

Jacques Pépin (born December 18, 1935) is a French-born American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004. --Wikipedia

Reviews

[L B · Rating 5 out of 5]

Fantastic book. Before there were videos, this book showed you how. A continuation of La Technique.

[Linda · Rating 1 out of 5]

Published 1979. Even Pepin loses relevance. The internet replaces this book of photos.