La Technique: The Fundamental Techniques of Cooking: An Illustrated Guide. [With] La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking.

New York: Times Books, 1978-1979. First editions of the legendary French-American chef's most popular works on the fundamental techniques of cooking. Quarto, 2 volumes, original half cloth, illustrated with photographs by Leon Perer. La Technique is a fourth printing. Association copies, La Technique is inscribed by the author on the front free endpaper to fellow chef and personal friend Jean Vergnes and his wife Pauline. The recipient, Jean Vergnes, was a classically trained and highly acclaimed French chef, best-known as the co-founder of the famed Manhattan eatery Le Cirque, which opened in 1974. Vergnes had a major influence on American restaurant culture for more than four decades. He began his career working as a chef at various top restaurants in Paris during World War II, with a brief stop in Bermuda before moving to the United States in 1950. Classically trained in the French tradition, he was soon working in the kitchen of the Waldorf-Astoria, then as the youngest executive chef of the legendary Colony Restaurant, and finally as co-founder of Le Cirque, one of the most dazzling culinary jewels of New York since its opening in 1974. From 1986 to 1992, Daniel Boulud was executive chef of Le Cirque and in 1995, it was awarded the James Beard Foundation Award for Outstanding Restaurant. Vergnes sponsored Jacques Pepin when he moved from France to New York City in 1959. Both volumes are near fine in good dust jackets. From the library of Jean Vergnes with his annotations and bookmarks, and thence by descent. Book design by Paul Hanson. An exceptional association. French chef, author, culinary educator, and television personality Jacques Pepin was personal chef to three French presidents, including Charles de Gaulle, and head chef in two of the world's most famous restaurants - the Plaza Athenee in Paris and Le Pavillon in New York. Pepin has authored more than 30 cookbooks, some of which have become best sellers and has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television's lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Legion d'honneur, France's highest order of merit, in 2004.