La Technique
An Illustrated Guide to the Fundamental Techniques of Cooking
Book • 1976
Published in 1976, 'La Technique' by Jacques Pépin is a groundbreaking cookbook that deconstructs the essential techniques of French cooking.
The book does not include recipes but instead provides detailed, step-by-step illustrations and descriptions of basic skills and procedures in the kitchen and dining room.
It covers nearly two hundred culinary techniques, from basic butchery to fine decoration, making it an invaluable resource for both novice and experienced cooks.
The book's innovative approach, using extensive photography to demonstrate each technique, was a game changer for home cooks and culinary professionals alike.
The book does not include recipes but instead provides detailed, step-by-step illustrations and descriptions of basic skills and procedures in the kitchen and dining room.
It covers nearly two hundred culinary techniques, from basic butchery to fine decoration, making it an invaluable resource for both novice and experienced cooks.
The book's innovative approach, using extensive photography to demonstrate each technique, was a game changer for home cooks and culinary professionals alike.
