The fully illustrated bible of cooking techniques from the world's best-known French chef is now available in paperback and one volume for the first time. 2,500 photos.
Memorable dishes are only moments away with Pepin's stunning new cookbook. The most celebrated chef in the world applies his skills to the food he loves best: simple, special meals that can be prepared quickly.
In this light-hearted memoir, acclaimed chef and food writer Jacques Pépin writes about his start in the food business, beginning as a 13-year-old apprentice. Before he was 23, he had cooked in a brasserie where Sartre was a regular, held a position as DeGaulle's cook, and traveled to America--where his career really took off. Pépin's story, it ...
Julia Child and Jacques Pépin get together and cook, with educational and entertaining results, bringing modern techniques and shortcuts to traditional French recipes, including Savory-Stuffed Roast Chicken, Chateaubriand, Julia's Lemon-Oil Dressing, Jacques's Salmon Fillet, Sabayon with Strawberries, and Pôt de Crème.
"Chez Jacques" is a visual autobiography of one of America's most beloved cooking teachers, cookbook authors, and television personalities. Here, Jacques Pepin presents 100 of his favorite recipes culled from a lifetime of cooking professionally. The book highlights the food rituals that have shaped Pepin's life, from picking the first dandelion ...
From "a great teacher and truly a master technician" (Julia Child) comes a new cookbook full of faster-than-ever dishes, including dozens of recipes that are easier than ever to prepare.
A winner of a 1998 award for "Best First Book" from the International Association of Culinary Professionals, and also of a 1998 award from the James Beard Foundation.
Wolfgang Puck's executive pastry chef shares some of her dessert secrets in this collection, which not only demystifies the spectacular (croquembouche, mascarpone-filled cannolis, blackberry doughnuts) but celebrates the down-home as well (banana bread, Mississippi mud pie).
From the celebrated chefs at the French Culinary Institute in New York City--Alain Sailhac, Jacques Pépin, André Soltner, and Jacques Torres--here are menus and recipes for easy and healthful French delights.
Best known for his award-winning Today's Gourmet television series, Jacques Pepin is now introducing a new, 26-part PBS series called Jacques Pepin's Kitchen: Cooking with Claudine. In the new format, Jacques shares with his 28-year-old daughter, Claudine, all the the hallmarks of his cuisine: healthful, tasty food, prepared simply yet elegantly. ...
This title provides a comprehensive plan to help you combat metabolic syndrome, lose weight, and restore overall health. First recognized by the World Health Organization in 1998, metabolic syndrome has become one of the hottest topics in health care. A collection of seemingly unrelated medical disorders, metabolic syndrome includes heart disease, ...
A great cook shows readers how to create delicious, well-cooked meals with speed, organization, intelligence, and very little money.pin's columns and recipes from The New York Times includes 170 recipes arranged in menus to capitalize on seasonal riches.
In this comprehensive collection of "Today's Gourmet" recipes, revered superstar chef Jacques Pepin presents a modern day take on classic cuisine that is low on drudgery and high on joie de vivre. Featuring first courses, main courses, side dishes, desserts, breads, and basics, the book is also informed throughout by the author's irresistible ...
Meant to accompany Pépin's PBS series, this book is full of typically French recipes, such as Cold Mousse of Chicken and Pistachios, as well as more innovative ones--like Broiled Lobster with Caramelized Corn. Winner of a 2002 James Beard Award.
One of the most popular and respected cooking teachers in America gives a magnificent cooking education by presenting step-by-step procedures of more than 200 cooking techniques. A must for every serious cook. 1,500 full-color photographs.
In this sequel to "Jacques Ppin's Kitchen: Cooking with Claudine, " the famous chef again collaborates with his daughter on a selection of dishes designed to teach lessons in resourcefulness and creativity. Includes over 110 original recipes organized into 26 menus with 60 full-color photos.
One of America's best-known chefs shows how to prepare more than 115 simple, healthful and contemporary recipes. The companion cookbook to PBS'd 26-program series, Today's Gourmet, beginning in January, 1991.
The author of "Southwest the Beautiful" offers over 130 recipes, ranging from simple dishes to extravagant feasts. "Savor the Southwest" is the companion to the 13-part PBS cooking series of the same name, which airs starting April 1999. 36 color photos.
From master chef Jacques Pépin, 150 recipes for fruit dishes, many of them alluringly simple. Includes recipes for Quick Plum and Almond Cake, Banana-Mint Ice Cream, Raspberry Gratin, and Crepe Soufflés in Grapefruit Sauce.
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