Jacques Pépin's Complete Techniques
Photographed step-by-step instruction in classical French kitchen method
First published in 1976, revised in 2012, and a photographic manual rather than a recipe book. Hundreds of sequences cover knife work, butchery, pastry, sauces and garnish, one frame per step. All of it made before anyone could watch a video demonstration. The text is terse. Pictures do the teaching. Cooks tend to open it to learn one motion, then shut it again, which is what it is for.
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- J. Kenji López-AltRecommends
Chef and food writer · The Food Lab
This is the book he credits with starting his culinary education, and he still counts it among his favorites. He describes the photo-driven instructions as old school video demos from before web video existed, and calls its author the greatest teacher he has known.
Source: kenjilopezalt.com: 68 Gifts for Cookbook and Food Writing Lovers
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