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Jacques Pepin The Art of Cooking Volume 2 Hardcover 1988 First Edition Cookbook
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Jacques Pepin's The Art of Cooking Volume 2, published by Alfred A. Knopf in 1988, serves as a comprehensive guide to master-level culinary techniques. This first edition hardcover includes detailed sections on cold charcuterie, salads, condiments, breads, savory and sweet pastries, petits fours, cakes, souffles, and various desserts. Richly illustrated with full-color photographs, the text provides step-by-step instructions designed to familiarize readers with essential cooking methods through superb, classic recipes. The volume also features a complete index and curated menus, making it a foundational resource for any serious home cook or professional chef's library.
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.