Larousse Gastronomique is excellent, but I would not expect what it says about sautéing or poaching to enable anyone to do those things successfully who was not previously able to. I don’t have Pépin’s books but my guess is that they would be much more helpful to someone in that situation.
You are exactly correct. Both of Pepin’s books are heavily-illustrated and provide step-by-step instructions on cooking almost anything. “Larousse” is the theory, Pepin is the practice.
>How do I execute cooking techniques like sauteing and poaching, and which techniques are important to know?
Buy “Larousse Gastronomique”. Feel free to supplement with Jacque Pepin’s “La Technique” and “La Methode”.
Larousse Gastronomique is excellent, but I would not expect what it says about sautéing or poaching to enable anyone to do those things successfully who was not previously able to. I don’t have Pépin’s books but my guess is that they would be much more helpful to someone in that situation.
You are exactly correct. Both of Pepin’s books are heavily-illustrated and provide step-by-step instructions on cooking almost anything. “Larousse” is the theory, Pepin is the practice.