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La Varenne pratique: The complete illustrated cooking course : techniques, ingredients, and tools of classic modern cuisine Hardcover – 1989

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Product Details

  • Hardcover: 528 pages
  • Publisher: Macmillan of Canada; 1st edition (1989)
  • Language: English
  • ISBN-10: 0771594380
  • ISBN-13: 978-0771594380
  • Product Dimensions: 3.8 x 22.9 x 29.2 cm
  • Shipping Weight: 2.3 Kg
  • Amazon Bestsellers Rank: #368,102 in Books (See Top 100 in Books)

Product Description

From Library Journal

This massive undertaking is a comprehensive guide to the ingredients and techniques of "classic modern cuisine." There are thousands of photographs--of unusual ingredients, of difficult-to-master techniques, of artful presentations of the recipes included almost as a bonus--and pages of invaluable facts and information. Far more ambitious than the California Culinary Academy's Cooking A to Z ( LJ 2/15/89), this is closer to an expanded version of Jacques Pepin's classics La Methode ( LJ 2/15/80) and La Technique ( LJ 3/15/77) . Fascinating reading for the serious cook, and an essential reference for any collection.
Copyright 1990 Reed Business Information, Inc. --This text refers to an alternate Hardcover edition.

Book Description

Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.

Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.

La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.

The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.

There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook. --This text refers to an alternate Hardcover edition.

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Most Helpful Customer Reviews on (beta) 1 review
7 of 7 people found the following review helpful
An excellent reference to the joys of cooking. Feb. 5 1997
By A Customer - Published on
Format: Hardcover
This is a beautifully written and illustrated book that
describes concisely how one should select and prepare
every imaginable ingredient for optimum quality and taste.
A must have for anyone who enjoys finer food and enjoys
cooking. Carefully selected recipes accent this marvellous
book. If you can have only one book that shows you how
to cook, this is it!

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