Azehntel.144 net.cooks utcsrgv!utzoo!decvax!ucbvax!menlo70!sytek!zehntel!berry Fri Feb 5 12:49:41 1982 RFC They are both EXCELLENT for anyone interested in classical or nouvelle French Cuisine. Pepin illustrates (literally) most of the crucial tecniques of the cuisine with copious photographs, both of the finished product and most intermediate steps. This is done by taking typical recipes and photographing each step of the process, along with an excellent commentary (kudos to the translator) There are an average of 10 or more photos per recipe. Tired of all the recipes that say "First bone a chicken" and you flunked Vertebrate Anatomy? These are great books. Julia Child said "I am really thrilled with ... La Technique. It will be a classic for years and years [billions and billions? Sorry, julia, I couldn't resist --bbk] to come, and there is nothing like it anywhere, including in France" ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.