LA TECHINIQUE; The Fundamental Techniques of Cooking: An Illustrated Guide
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 by Léonard de Raemy that illustrate everything from basic knife skills to intricate pastry techniques. The content is divided into sections: Knife Skills, Butchery, Sauce Making, Pastry Techniques, and Cooking Methods. This cookbook was recently highlighted in the New York Times - T Magazine article "The 25 Most Influential Cookbooks From the Last 100 Years" (11/17/24).
French chef, author, culinary educator, and television personality Jacques Pépin was personal chef to three French presidents, including Charles de Gaulle, and head chef in two of the world's most famous restaurants - the Plaza Athenee in Paris and Le Pavillon in New York. Pépin has authored more than 30 cookbooks, some of which have become best sellers and 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. Pépin is also know to illustrated his latests books with whimsical paintings. Interior and boards clean. Dust wrapper rubbed and heavily chipped at edges. Tan embossed cloth covered boards. Very good, in good dust wrapper. Item #4464
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