Other Half of the Egg: 180 Ways to Use Extra Yolks or Whites

Jacques Pépin

Helen McCully

ANGUS R

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

La Technique An Illustrated Guide to the Fundamentals of Cooking

Cookbooks, Food & Wine

Times Books

A Grandfather's Lessons: In the Kitchen with Shorey

Rux Martin/Houghton Mifflin Harcourt

Jacques Pepin- Famous French Chef his home recipies

A French Chef Cooks at Home

Regional & International

Simon&Schuster

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

La Methode

Cooking Education & Reference

Pocket

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

french cookingfrench cookbookjulia childjacques pepincooking basics

Cooking Methods

Pocket_Books

La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pepin.

In this captivating memoir, the man whom Julie Child has called "the best chef in America" tells the story of his rise from frightened apprentice to Emmy Award-winning superstar, teaching millions of Americans how to cook and shaping the nation's tastes in the bargain. Caught up in the action of his mother's café, Jacques proved to be a natural, and worked his way up the ladder in the feudal system of France's most famous restaurant.

The Apprentice: My Life In The Kitchen

Biographies & Memoirs

Professionals & Academics

Thorndike Press

For the first time, chefs from New York City's renowned French Culinary Institute have created a collection of recipes that are not only delicious, but also easy and low in fat. You'll learn from chefs like Jacques Pepin how to create dishes worthy of restaurants like Le Cirque 2000. The chefs share forty seasonal menus that use only the freshest, healthiest ingredients for a distinctly French taste. This beautiful book also features a section on selecting the right equipment, a preface by Jacques Pepin, and special techniques from the best chefs in the country. With the help of the French Culinary Institute, you can savor luscious French cuisine that's also good for you. Bon appetit!

The French Culinary Institute's Salute to Healthy Cooking, From America's Foremost French Chefs

French Culinary Institute

Alain Sailhac

Andre Soltner

Jacques Torres

Rodale Books

1978 hardcover with paper jacket. Written in French language. Large and heavy. More than 400 pages of step-by-step culinary instructions with black and white photos. Printed in Quebec.

LA TECHNIQUE, Un Guide Illustre Des Techniques Fondamentales De L'art Culinaire

Les Editions Optimum Limitee

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Books by Jacques Pépin