Jacques Pépin Will School You in How to Crack an Egg, and You'll Like It
The Jacques Pépin cookbook everyone needs.
Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.
The Chef: Jamie Bissonette, Toro in Boston and New York
The Book: La Technique by Jacques Pépin (1976)
“It’s no frills,” says Bissonnette. “It shows you how to do everything from the basic to the most advanced: how to make a vegetable timbale or a croquette, how to bread something, how to bone a chicken, how to sauté something, how to crack an egg.”