Celebrity chef Jacques Pépin teaches the basics of cooking with his books
- Some of the techniques in La Technique and La Methode, which were published back in the 1970s, are old-school but most are still relevant today
The books are subtitled An Illustrated Guide to the Fundamental Techniques of Cooking. In the introduction to La Technique, Pépin, now 83, explains his reason for writing them.
“I have often noticed when speaking with people, or teaching a cooking class, that the greatest drawback to a good performance in the kitchen is an inadequate knowledge of basic techniques. You may be extraordinarily creative and imaginative in the kitchen, but you cannot take advantage of these qualities if you do not know the basics. Solid background is essential, and must precede inventiveness. An artistic mind can create a stunning decoration for a cold glazed salmon, but the dish will be triumphant only if the salmon is first properly cleaned and poached, and the aspic rich and crystal clear.
“When professionals work with ease and rapidity, their performance relies heavily on long years of practice and discipline. To talk of the ‘tricks’, as they are often referred to by people amazed at the dexterity of a master chef, is delusive and pejorative to the experts. There are no secrets or tricks, only tours de main (feats of skill), that can be acquired with prolonged effort.”
