Jacques Pépin Complete Techniques 50th Anniversary Edition
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Four near legendary books on culinary technique by master chef Jacques Pepin have been distilled into this highly useful illustrated guide to everything from how to hold a knife and prepare stock to skinning and cleaning an eel or making puff pastry.
Complete Technique draws from La Technique (1976), La Methode (1979) and the two-volume set called The Art of Cooking I and II (1987 and 1988), each of them prized and now hard-to-find. The books were to some degree duplicative, so Chef Pepin selected from each the photographs and instructions which best illustrated how to undertake tasks from classic and modern French culinary practice.
Some sequences demonstrate tasks which will be employed in a stage of many different recipes. Others are essentially complete recipes, such as a chicken pot pie, stuffed pork trotters, or rum babas.
Whether you're carving a roast chicken, identifying caviar, or preparing fresh artichokes for a spring buffet, this is a remarkably thorough resource.
Hardcover. Color and black-and-white photographs throughout. 736 pages!
Published on April 7, 2026
