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Jaques Pepin began his journey as a world famous French cook in his family's restaurant in Bourg-en-Bresse, near Lyon.
He began his formal apprenticeship at the distinguished Grand Hotel de L’Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle.
The book is subdivided as follows:
The Basics
Shellfish and Fish
Vegetables
Poultry and Meat
Carving
Desserts and Pastry
This book is not a book of recipes, although there are recipes that are used to illustrate techniques. This book covers all the techniques that anyone can imagine. It begins with how to hold a knife, and ends with angel hair made of sugar. Every step in a technique is described and then photographed.
CONDITION: Hard Cover, no DJ, USED with MODERATE wear. 1976, may actually be a first edition copy! 470 pages. Inscribed inside front cover by previous owner as a gift.
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