I guess nobody owns it.Question for those that have Jacques Pépin's Complete Techniques.
I own :
Julia Child's Mastering the Art of French Cooking
Larousse Gastronomique (quick reference for ingredients, basic methods/recipes to compare)
Cordon Bleu Complete Cooking Techniques (wife went to school there)
Cordon Bleu at Home
Michel Richard Happy in the Kitchen (which I recommend highly)
an old version of the Joy of Cooking
Among many, many others, but, how is Complete Techniques going to supplement? Will it just be redundant? It's not like I don't have reference on how to truss a chicken/beef or make demi glace. Although I must say his older vids on how to butcher meat/poultry or make basic dishes are excellent (I don't really like his forays into food that isn't french or traditional, though). Does his book have good step by step photos? I've read reviews suggesting they are of poor quality also.
I recently read where a famous French chef committed suicide because he lost a Michelin star. Some say that he has lost his vision while other say that he lost his inspiration.
Recently after cooking for 38 years, I've begun doing just that, researching the various versions on a dish/crust whatever and that's the best way to learn. It ain't all chemistry and precise amounts of this and that! But my very first cookbook is Raymond Oliver's LA CUISINE and it's truly a treatise on dishes prepared on the very rich side of things. If you want rich texture, then this book is it.Recently, after owning most of these above books that have been recommended, I simply find myself going online and reading a half dozen recipes for a dish that received five stars from those that have tried them. ...
I'm looking for a set of recommendations for books that will be of great value to the home chef. Something that gives a solid foundation to everything, perhaps along the lines of Larousse Gastronimique. What other "Bibles" are there?
A few things about me: I cook almost entirely vegetarian (primarily for the wife, as I am not a vegetarian). I'm very proficient in Indian, Thai, Italian and New American styles. I have a good foundation of skills already and can recreate most things without a recipe.
Since I am not professionally trained, I simply want to identify if I have any holes in my knowledge.
Also, specifically, there was a book that I remember that listed almost every type of ingredient available and then what paired well with it. Can you please tell me what the name of that book is?