技术
La technique
Jacques Pépin · 初版 1976 年
11人推荐
12位读者提及
18次提及
为什么值得读
- 以简短易消化的进阶单元讲解烹饪技艺
- 以基础食谱为积木逐步构建复杂料理
- 提供详尽的分步指导，奠定扎实厨艺底子
“一本烹饪基础技艺的实用指南，一部名厨汇编的基本烹饪技能大全，让任何厨师都能一次又一次完美呈现任何菜谱。”——护封。
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La technique
Jacques Pépin · 初版 1976 年
“一本烹饪基础技艺的实用指南，一部名厨汇编的基本烹饪技能大全，让任何厨师都能一次又一次完美呈现任何菜谱。”——护封。
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……很难能找到比《Tartine Bread》[1] 更好的了。Chad Robertson 会带你从自己培养酵母发头开始，只用面粉、盐和水来做面包。至于一般的日常烹饪，我还会推荐《La Technique》[2]，它把学习拆解成短小又易于消化吸收（这里纯属谐音梗）的模块，虽然年代久远，但都是最基础、最经典的。如果你能啃下《La Technique》加上类似 Julia Child 的《Mastering……
…can get much better than Tartine Bread [1]. Chad Robertson takes you through making bread from just flour, salt and water by making your own yeast starter. For general cooking, I will also recommend La Technique [2], its short and digestible (puns always intended) increments of learning that, while old, are fundamental and classic. If you can work through La Technique and something like Julia Child's Mastering…
Jacques Pepin 的《La Technique》、Julia Child 的《Mastering The Art Of French Cooking》。这些书融合了背景知识、菜谱和 step by step 的操作指导。所以它们更像是一本教你如何……的参考手册。
La Technique, Jacques Pepin Mastering The Art Of French Cooking, Julia Child These books are a combination of background information, recipe, and step by step instruction. So these are more a reference of how to…
想真正学做饭，不整那些虚的？去读 Julia Child 的《Mastering the Art of French Cooking》。然后再读 Jacques Pepin 的《La Technique》。接着去看 Jacques 的老电视节目《Fast Food My Way》。光靠这 3 个资源，你就能成为一个相当不错的大厨。它涵盖了你需要知道的所有基本功，剩下的就靠经验了。（Jacques 还……
Want to actually learn how to cook, no bullshit? Read Julia Child's Mastering the Art of French Cooking. Then read Jacques Pepin's La Technique. Then watch Jacques' old tv show Fast Food My Way. You will become a decent cook just from these 3 sources. It covers all the basics you need to know, and the rest comes from experience. (Jacques also…
……核心思路很棒。通常我扫一眼菜谱只看三样东西：标题、图片和主要思路，如果菜谱能以这么高的抽象层次呈现，那会挺有意思的。Jacques Pepin 的书《La Technique》经常会引用前面更基础的菜谱来构建更复杂的菜式，跟这个思路有点类似（我猜几乎所有烹饪书都会这么做，但 Pepin 的书里似乎比平常更常见）。
…core idea is great. Usually I skim recipes for three things, the title, picture, and the main ideas, it'd be interesting to have recipes presented at that high level of abstraction. Jacques Pepin's book La Technique often refers back to earlier basic recipes to construct more complicated recipes, kind of similar to this idea (I guess nearly all cookbooks do this, but it seems like Pepin's does it more than usual).
……直到 19 世纪末，面向家庭厨师的烹饪书才出现，而且它们也没解释太多东西。如果你真对做饭感兴趣，要么去报个班，要么去买本教你怎么做饭的书。《La Technique》和《Mastering the Art of French Cooking》都是极好的入门教材。如果你看视频学得更快，Jacques Pepín 录过一个 3 小时的视频，把《La Technique》里的大部分内容都做了一遍。
…of the 19th century that cookbooks for home cooks came out, and they too didn't explain much. If you are really interested in cooking, either take a class, or buy a book that teaches you how to cook. La Technique and Mastering the Art of French Cooking are excellent instruction manuals. If you learn better from video, Jacques Pepín did a 3 hour video of cooking mostly everything in La Technique.
……但前言的开头几句正好反驳了这一点（关键词是“没有佣人的美国人”）——恰恰相反，这书一点也不繁琐，而是扎扎实实展示了优秀的基础技法。Pepin 的《La Methode》和《La Technique》可以与之媲美，甚至更正式一些，不过受众显然完全不同。两位名厨在职业生涯后期都出版了更随意、更偏日常的菜谱。
…but the opening lines in the forward are counter to that (Key phrase being "servantless American.")- on the contrary _not_ fussy but demonstrative of good foundational technique. Pepin's La Methode and La Technique are comparable, if not more formal, though of course very much aimed at a different audience. Both chefs published more casual, everyday recipes later in their career.