So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Cookbook of the day – La Methode

La Methode

La Methode

by Jacques Pépin

Publisher Pocket (September 15, 1984)  

ISBN 10: 0671504959

ISBN 13: 978-0671504953

Recently, we discussed Pépin’s companion to this volume, La Technique. This is the “continuation” of that first volume. There really isn’t much distinction between the two volumes – it’s not like the first only talks about “techniques” and this one talks about “methods” (as if there’s a huge difference between the two terms).  He basically wanted to cover topics that he hadn’t really covered in the first volume, so he starts with something ignored in the first volume – sharpening a knife.

He then covers such diverse kitchen skills as butterflying shrimp, straining and skimming sauces, boning a saddle of lamb, making various chocolate constructions such as boxes, leaves and bark, and he also covers such esoteric subjects as peeling and glazing chestnuts, carving  “cucumber turtles” and “mushroom fish”, and preparing marrow.

Once again, there are copious black and white photos that illustrate each step in the various processes and there are plenty of recipes to keep any recipe hound busy for months.

You can now buy both volumes bound as one, but the originals can still be found in separate volumes for a reasonable cost.

Pépin is a treasure who we should celebrate here in the US for being someone who, along with Julia Child and Paul Bocuse, made it fashionable to embrace French cuisine. And this enabled America to look past its shores and also to its immigrant population as culinary inspirations which have enriched our own cuisine.

jacques_pepin

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