New York: ALFRED A. KNOPF, 1987-88. First Edition. Hardcover. 342 & 356 pages. 28.5 x 24 cm. These two volumes are praised for their encyclopedic depth in classical French techniques, detailed step-by-step photography - over 1,300 color procedural photos by Pépin himself. Pépin's comprehensive approach to professional skills like butchery..... More
New York: A WALLABY BOOK, 1984. Large format paperback. 390 pages. 29 x 22 cm. Presentation copy, signed on half title page: "To John, Glad you came, Jaques". A fully illustrated guide to essential cooking methods. Includes 141 original step-by-step techniques, clearly illustrated with over 1,000 detailed photographs. Photographs by..... More
New York: POCKET BOOKS, 1978. Large format paperback. 470 pages. 28 x 22 cm. Presentation copy, signed on half title page: "to Kevin, Best Cooking! Jacques." La Technique is a beautifully designed and profusely illustrated guide to the simple but indispensable secrets which make the difference between the true chef..... More
New York: Quadrangle/The New York Times Book Co., 1976. First Edition. Hardcover. 470 pages. 29 x 22 cm. La Technique was created to demystify the art of cooking by breaking down complex French culinary methods into simple, clear instructions. The book is highly visual, featuring hundreds of step-by-step photographs taken..... More
New York: Quadrangle/The New York Times Book Co., 1976. First Edition. Hardcover. 470 pages. 29 x 22 cm. La Technique was created to demystify the art of cooking by breaking down complex French culinary methods into simple, clear instructions. The book is highly visual, featuring hundreds of step-by-step photographs taken..... More
New York: Quadrangle/The New York Times Book Co., 1976. First Edition, second printing. Hardcover. 470 pages. 29 x 22 cm. La Technique was created to demystify the art of cooking by breaking down complex French culinary methods into simple, clear instructions. The book is highly visual, featuring hundreds of step-by-step..... More