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Jacques Pepin cookbooks on technique

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Reading the NYTimes article about Jacques Pepin today made me want to buy one of his classic books on cooking technique. I see that in 2001 he released "Jacques Pepin's Complete Techniques", which is more or less a compilation of "La Technique" and "La Methode". The reviews are generally great and I think I could learn a lot from it.

However, part of me wants to buy the originals because they are classic. I know they are out of print, but Amazon has some used copies for sale.

Thoughts?

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  1. I bought a used copy of LA TECHNIQUE and it was so smelly, I gave it away. I'd go with the newer book.

    1. I have a copy of la technique...didn't get it that long ago. The correct way to do lots of simple things. Informative and entertaining

      1. I have the Complete Techniques. It is very informative with a picture for practically each movement. The pics are in black and white, though. I'm not much of a baker so I found the whole bread, pastry, etc. section to very educational. Maybe some day I'll actually bake something! As for the rest of the book - it mainly covered things I already know but there were still a few surprises. I would recommend it to any new cook.

        But if you want the originals, go for it. I've ordered used books from Amazon and they were in good condition. It's a risk, though, I suppose.

        3 Replies
        1. re: thymetobake

          The pictures in the original LA TECHNIQUE were b&w also.

          1. re: Jay F

            The original's format was superior to the compilation: easier to see photos by virtue of size and print quality. That said, I have the compilation, having lost the original two volumes to paramours of the past...(NB--I recall the photos being in color but it's a long time ago...)

            1. re: penthouse pup

              LA TECHNIQUE was definitely in b&w. I bought my original copy in 1979. I never bought LA METHODE.

              My favorite things to make from it were a chocolate cake made of layers of chocolate meringue, chocolate ganache, and chocolate genoise (all IIRC), and a dacquoise. I always went for making the desserts.