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La technique : the fundamental techniques of cooking : an illustrated guide

Author: Jacques Pépin; Léon Perer
Publisher: New York : Quadrangle/New York Times Book Co., [1976] ©1976
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"A practical guide to the fundamental techniques of cooking, a master chef's compendium of the basic culinary skills that allow any cook to execute any recipe, time and again"--dust jacket.
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Pépin, Jacques.
Technique.
New York : Quadrangle/New York Times Book Co., ©1976
(OCoLC)760838015
Document Type: Book
All Authors / Contributors: Jacques Pépin; Léon Perer
ISBN: 0812906101 9780812906103
OCLC Number: 2423333
Language Note: Technique and recipe names given in French and English.
Notes: Includes index.
Description: 470 pages, 8 unnumbered pages of plates : illustrations ; 30 cm
Contents: The basics --
Shellfish and fish --
Vegetables --
Poultry and meat --
Carving --
Desserts and pastry.
Other Titles: Fundamental techniques of cooking
Responsibility: Jacques Pépin ; photographs by Léon Perer.

Abstract:

"A practical guide to the fundamental techniques of cooking, a master chef's compendium of the basic culinary skills that allow any cook to execute any recipe, time and again"--dust jacket.

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