Jacques Pepin's the Art of Cooking, Vol. 2 - Hardcover
Collects recipes for foods such as veal roast, venison steak, lobster mousse, poached sole, escargot stew, shrimp Creole, and fine-herb omelet
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From Library Journal:
The second volume of Pepin's masterwork is just as impressive as the first. This one concentrates on charcuterie and salads, breads, pastries, cakes, and other desserts. The format is the same as the first volume's, with more than 1500 color photographs documenting every step of the recipes. Each recipe is a complete cooking lesson in itself, presenting several valuable techniques. Pepin's interests encompass many cuisines other than classic French. Garniture is one of his special talents, and his attention to detail is evident in the beautiful presentations. Obviously, an essential purchase. JS
Copyright 1988 Reed Business Information, Inc.
Copyright 1988 Reed Business Information, Inc.
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- PublisherKnopf
- Publication date1988
- ISBN 10 0394546598
- ISBN 13 9780394546599
- BindingHardcover
- Edition number1
- Number of pages356
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