La Technique

by Jacques Pépin

Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room

Genres: Cookbooks, Cooking, Food, Culinary, Nonfiction, Reference, France

Hardcover

First published January 1, 1976

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

[Tim · Rating 5 out of 5]

An amazing piece of work, probably the first prep/cookbook produced with step-by-step illustrations. This, and it's later, companion volume, La Methode is a must for every cook and chefs library.
As its author is French, although made his name equally in the US, it's mainly to do with classic French cookery but makes many of these dishes understandable and possible to even an average cook.
For years I had this volume but failed to find its companion but recently found both copies in a charity shop. Unfortunately the UK edition misses out the section of colour illustrations which is in the US edition. This maybe as the former is a large scale paperback at a reasonable price rather than the latter which I guess was hardback.
If you see it, buy it.
You may never cook any of the dishes shown but it may inspire you to do so. My copies were £3-00 each, 1976 and 1979, they were £9-95 and £7-95, so a bargain!
If they are still in print I would guess £25+ for the paperback.

[Joanne · Rating 5 out of 5]

This is a must have for every cook. Step by step photographs lead you through the proper techniques necessary to establish the best habits in your food preparation. Jacques Pepin is the best chef alive, in my opinion, and loves to teach and share his passion for food. This book may be a bit hard to find but it is well worth the search.

[Beka · Rating 3 out of 5]

The next best thing to going to cooking school, this truly is filled with a ton of great techniques, including some of his cute little garnishes.

[Justin · Rating 3 out of 5]

I liked that this book was solely techniques (no recipes!), but many of the techniques were not for things I'd do (desserts or fancily shaped veggies/napkins).

[Jeanmarie · Rating 5 out of 5]

Inspiring. Beautiful. Shows his love for food and a love for teaching.

[L B · Rating 5 out of 5]

Fantastic book. Before there were videos, this book showed you how.

[Zakee · Rating 5 out of 5]

all the basics are neatly outlined and illustrated. prepare proper pastry and fillet a fish with style. this should join the kitchen library of anyone with a knife and hunger for more than out-the-box eats.

[Martha · Rating 5 out of 5]

Black & white illustrations of basic technique for preparing any food for decoration or consumption. This is about technique. You do the work of the sous chef. Vegetables, fish, meat and pastry are all covered in this kitchen manual.

[Lynda · Rating 5 out of 5]

Cooking is hard work. It takes years of practice to learn all the techniques involved. This is an invaluable reference.

[Joe · Rating 5 out of 5]

If you like to eat, please read this book. Prepare to pleasure yourself and those you love.

[Karen Auvinen · Rating 5 out of 5]

Best technique book

[Marge · Rating 5 out of 5]

Sometimes I feel that I can't cook without this essential text

[Paula · Rating 5 out of 5]

i bought this book in the '80s and taught myself how to cook.