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Author : Jacques Pepin
Publisher : Knopf
Page : 352 pages
File Size : 48,6 Mb
Release : 1992-10-01
Category : Cooking
ISBN : 0679742700
Covers stocks, soups, eggs, shellfish, fish, poultry, game, and meat, with vegetables as accompaniments.
Author : Jacques Pépin
Publisher : Unknown
Page : 356 pages
File Size : 40,6 Mb
Release : 1988
Category : Cooking
ISBN : OCLC:19462035
Author : Jacques Pépin
Publisher : HarperCollins
Page : 259 pages
File Size : 40,6 Mb
Release : 2022-09-27
Category : Cooking
ISBN : 9780358654476
A NEW YORK TIMES BESTSELLER From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens—featuring dozens of his celebrated paintings, a treasure trove of poignant and often humorous stories, and sprinkled with recipes throughout. Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.
Author : Jacques Pépin
Publisher : Houghton Mifflin Harcourt
Page : 451 pages
File Size : 55,6 Mb
Release : 2015
Category : Cooking
ISBN : 9780544301986
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques P pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
Author : Julia Child,Jacques Pepin
Publisher : National Geographic Books
Page : 0 pages
File Size : 42,7 Mb
Release : 1999-09-14
Category : Cooking
ISBN : 9780375404313
Two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don’t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia’s and Jacques’s comments—the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make: • Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté • Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi • Eggs: omelets and “tortillas”; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés • Salads and Sandwiches: basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat • Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried • Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed • Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery • Poultry: the perfect roast chicken (Julia’s way and Jacques’s way); holiday turkey, Julia’s deconstructed and Jacques’s galantine; their two novel approaches to duck • Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb • Desserts: crème caramel, profiteroles, chocolate roulade, free-form apple tart—as you make them you’ll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings • And much, much more . . . Throughout this richly illustrated book you’ll see Julia’s and Jacques’s hands at work, and you’ll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
Author : Jacques Pépin
Publisher : Open Road Media
Page : 121 pages
File Size : 46,8 Mb
Release : 2012-11-13
Category : Cooking
ISBN : 9781453295090
DIVDIVA sampling of recipes from Jacques Pépin New Complete Techniques, by the grand master of cooking skills and methods /divDIV /divDIVJacques Pépin’s work has been universally hailed by professional chefs and home cooks alike. Updated with new techniques and recipes, demonstrated by Pépin in step-by-step photographs, the Jacques Pépin New Complete Techniques Sampler is a culinary course on classic cooking, carefully selected from Pépin’s full New Complete Techniques cookbook./divDIV /divDIVThese time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put the techniques into practice. Inside you’ll find step-by-step demonstration photographs and a fresh design to make it even easier to follow the guidelines./div/div
Author : Jacques Pépin
Publisher : Houghton Mifflin
Page : 387 pages
File Size : 52,9 Mb
Release : 2020
Category : COOKING
ISBN : 9780358352556
"250 of master chef Jacques Pâepin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup"--
Author : Anonim
Publisher : Rodale
Page : 374 pages
File Size : 54,8 Mb
Release : 1999-10-29
Category : Cooking
ISBN : 0875963625
A collection of two hundred simple, low-fat recipes includes such dishes as Light Double-Fluff Omelets, Blackened Swordfish, Stuffed Red Peppers, and Raspberry Souffles
Author : Jacques Pépin,Claudine Pépin
Publisher : Knopf
Page : 459 pages
File Size : 52,8 Mb
Release : 2001
Category : Cooking
ISBN : 9780375412097
The companion book to a new 26-part PBS series debuting in the fall of 2001, "Jacques Ppin Celebrates" offers foolproof instructions and hundreds of how-to photos demonstrating the 200 dishes from the show. Full color.
Author : Jacques Pépin
Publisher : Houghton Mifflin Harcourt
Page : 358 pages
File Size : 55,5 Mb
Release : 2004
Category : Biography & Autobiography
ISBN : 0618444114
With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.
Author : Jacques Pépin
Publisher : Houghton Mifflin Harcourt
Page : 338 pages
File Size : 52,7 Mb
Release : 2017-09-12
Category : Cooking
ISBN : 9780544824409
Recipes for young chefs:“Any novice cook, not just a teenager, has much to gain as Mr. Pépin describes cooking with his 13-year-old granddaughter.”—Florence Fabricant, The New York Times The James Beard Award-winning grand master has a new apprentice in the kitchen: his granddaughter. Jacques Pépin is one of the nation’s most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved helping him in the kitchen. Now, Jacques gives his charismatic pupil a short course on preparing food that is plain, but elegant, and more than anything, fun. In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs. Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly—even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family. “[The recipes are] perfect for parents who want to jump-start their child’s gastronomic education.”—Library Journal
Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 47,6 Mb
Release : 2011-10-05
Category : Cooking
ISBN : 9780307958174
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author : Jacques Pepin,Outlet
Publisher : Random House Value Pub
Page : 128 pages
File Size : 52,8 Mb
Release : 1986-04-01
Category : Cooking
ISBN : 0517324199
Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room
Author : Jacques Pépin
Publisher : Rux Martin/Houghton Mifflin Harcourt
Page : 179 pages
File Size : 55,5 Mb
Release : 2018-09-04
Category : Electronic
ISBN : 9781328497666
For more than fifty years, Jacques Pépin has chronicled his menus for parties for friends, birthdays, anniversaries, and holidays in handsome hand-illustrated books. On one side, inside a painted border featuring produce, flowers, or birds, he lists the dishes he served. On the opposite side, his guests sign their names and memorialize the occasion. ForMenus, Jacques selected his favorite illustrations of the last half-century, where hosts can document their own celebratory meals and the wines that accompany them. With an introduction by Pépin, this dinner diary is both a practical register of what dishes were served to which guests and an invaluable archive of memories.
Author : Jacques Pépin
Publisher : Houghton Mifflin
Page : 387 pages
File Size : 46,5 Mb
Release : 2020
Category : COOKING
ISBN : 9780358352556
"250 of master chef Jacques Pâepin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup"--