Jacques Pepin New Complete Techniques

Jacques Pepin was the personal chef to three French heads of state before he was 30. This book combines his two technique manuals ("La Technique" and "La Methode") with over 1,000 step-by-step photographs showing exactly how to debone a chicken in 90 seconds, turn a carrot into a rose, and fold a proper French omelet. It's the closest thing to having a master chef standing behind you in the kitchen. Every technique is photographed from the chef's perspective — hands, angles, results.