Jacques Pépin's THE ART OF COOKING

New York: ALFRED A. KNOPF, 1987-88. First Edition. Hardcover. White boards. Near fine, in very good dust wrappers. 342 & 356 pages. 28.5 x 24 cm. These two volumes are praised for their encyclopedic depth in classical French techniques, detailed step-by-step photography - over 1,300 color procedural photos by Pépin himself. Pépin's comprehensive approach to professional skills like butchery, baking, and plating brings a genuine culinary education to your home. Techniques include: Garde Manger Essentials, Precise Knife Work, Poaching, Roasting, and Sauce Construction. Chapters: Salads and Cold Dishes, Breads and Yeast Doughs, Pastries and Desserts, Stocks and Soups, Eggs and Dairy, Shellfish and Fish, Poultry, Game, and Meats. Interiors clean and crisp. Volume I's dust wrapper rubbed at edges. Volume II is clean. Covered in protective mylar. Heavy - Extra shipping costs.