Jacques Pepin

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Books By Jacques Pepin

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Jacques Pépin New Complete Techniques 13/11/2012

by Jacques Pépin

( 672 )

$30.02

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain).

For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book.

Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including:

learning basics, such as how to use knives correctly and how to cut a flawless julienne;
conquering classic recipes, such as crêpes suzette and hollandaise sauce;
creating whimsical and elegant decorations, such as olive rabbits and tomato flowers;
tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker;
and much more.

No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

Other Formats:: Hardcover , Paperback

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Poulets & Légumes: My Favorite Chicken and Vegetable Recipes 03/04/2018

by Jacques Pépin

( 241 )

$14.14

From the world-renowned chef, a must-have collection of everyday and elegant chicken and vegetable recipes—illustrated with his own paintings.

The legendary James Beard Award-winning cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet à la Crème and Baker’s Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pépin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalizing every cook’s repertoire.

Other Formats:: Hardcover

includes tax, if applicable

Essential Pépin: More Than 700 All-Time Favorites from My Life in Food 18/10/2011

by Jacques Pépin

( 960 )

$24.69

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need.

In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.

Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.

In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.

Other Formats:: Hardcover

includes tax, if applicable

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