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

by Jacques Pepin

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242687,066 (4.33)7

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This is a comprehensive and straight-forward guide to cooking in the "classic" method. Photographs with each step make it very clear. I bought it thinking it would help me improve my knife technique, but it really didn't show me anything I don't know, I simply can't seem to make my fingers of my hand bend/work like that. Oh well, I don't really need to be a whiz bang speed demon with a knife. I loved the chapter on seafood and how to prepare it from shelling bivalves to filleting a fish, I just wish I had access to fresh seafood so I could practice them. The chapters on preparing and carving meat are also useful, and the one on desserts is fun to read, whether I will ever do it or not. There are many techniques I'm afraid I won't ever use. Aspic and any of its cousins are not my friends. I don't eat or cook in the classic manner, however, I found it very interesting to read about how it is all done. ( )
  MrsLee | Sep 7, 2014 |
Most of the techniques in here are for decoration rather than cooking. The black and white pictures are unclear. ( )
  MarthaJeanne | Dec 6, 2010 |
This is the book that opened my culinary window. ( )
  artoeat | Sep 6, 2009 |
Serious series of black and white photos showing (what else?) - "la technique".

The fast knife work you see in a chef reminds me of my father's equal facility at cards and with knives. It is an old masculine skill set in some circles. I have to say that I don't seem to have inherited these abilities, so I take it slower. But one thing remains: a sharp knife is essential. And don't be scared of life: don't fear the lobster or the striploin, and remember that your ancestors gutted fish and (if not Jewish) hung pigs to drain, after gutting them. I happen to remember deer on a swingset, and chickens on a clothesline, so I have some living memory (reinforced by a visit to Old Sturbridge Village, where I saw my first pig hanging - my rancher neighbors as a child kept more kosher - they were Seventh day Adventists, so I never saw a pig in their realm). Just realize that this is part of life, and get on with it.

But he also has technique for cutting up vegetables.
1 vote golf1951 | Sep 5, 2009 |
Comprehensive guide to cookery techniques by a famous French chef. Lavish B&W photographic illustrations of step-by-step instructions. Very useful reference book. ( )
  herschelian | May 7, 2007 |
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