The new version of Pepin's classic tutorial on culinary techniques is now in Kindle format and has hundreds of photos of step-by-step instruction from sharpening knives to peeling onions to boning out a joint or making a souffle. The recipes are often classic-looking but unfamiliar; for example, potato and cheese-stuffed onions. Looks like a garnish for a traditional roast, but I've never seen these onions before. They are broth-simmered onion shells, filled with a mashed potato, cream cheese, chive and parmesan filling. They are a fantastic side for a roast beef cooked for a big occasion. This kind of side dish can take some time up front but ends up as a very elegant accompaniment to make ahead of time and wow the guests. All you need is some blanched green beans or steamed broccoli, a green salad to follow (and maybe some fruit with cheeses for dessert) and you have a memorable dinner party.
In a way, this book is the perfect companion to Julia Child's classic Mastering the Art of French Cooking.) Though the recipes differ, the classics are here (onion soup, spinach timbales.) Julia Child's book is good reading and has excellent drawings, but Pepin's technique book shows the way you'd make many of these, with photographs that go step by step.
I REALLY LIKE the Kindle edition. (You need a color-capable Kindle such as a Fire.) I can prop the Kindle on the kitchen counter and keep the page up that I'm working from. And other than smudges on the screen, no pages to get spotted up or spilled on. In hardbound format, this is a big book and I always found it a bit unwieldy to have propped up on my counter.
Summary: a must for anyone who enjoys classic French cooking techniques. Great in Kindle format, revised edition has wonderful step-by-step photos. Recipes are often unique but classic.
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Popular Highlights in this book
For baking, flat, heavy, not too shiny, aluminum cookie sheets are the best.Highlighted by 119 Kindle readers- You should have a minimum of three knives. A very large (10- to 12-inch/25- to 30-centimeter blade) chopping knife, a thinner, 8-inch (20-centimeter) all-purpose knife, and a small paring knife.Highlighted by 104 Kindle readers
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About the author
Great book
Arrived vacuum sealed. I received this for my birthday! I have been waiting years to buy this book, but wouldn’t splurge on myself. It is awesome. So informative!!! Actually bought another copy for my bestie who’s also a gourmet hobbiest like me! Language is accessible and the how to step by step photos are so helpful. Chef Pepin clearly put a ton of effort and passion into this work!
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Top reviews from other countries
- Clive RichardsReviewed in the United Kingdom on March 18, 2025
This is an excellent book
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- KerryReviewed in Canada on March 8, 2022
Beautiful big book that is full of information.
- manpreetReviewed in India on October 19, 2016
very good book for amateurs as well as professionals
