Jacques Pepin: More Fast Food My Way
From "a great teacher and truly a master technician" (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant "minute" recipes
Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it "fabulous," "chic," and "elegant." Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.
"Minute recipes": Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits
Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)
Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)
Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)
Jacques Pepin: Fast Food My Way
In Jacques Pepin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes.
In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time.
Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches.
With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.
Chez Jacques: Traditions and Rituals of a Cook
Of the 20-plus cookbooks Jacques Pepin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Pepin ranks among America’s most beloved cooking teachers, and this book shows us why.
The book’s 100 recipes -- for soups and appetizers, main courses, side dishes, and desserts -- are Pepin’s own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; it’s also a captivating sentimental journey. Each dish is introduced by a recollection -- of picking dandelion greens for a spring salad, of buying fresh eggs from the local farmer -- that invites readers to share in the traditions and rituals of Pepin’s most intimate circle.
This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pepin’s paintings, as well as hundreds of color photographs of the finished dishes and of Pepin in all his “natural habitats” -- pitching boules with a group of friends, savoring a glass of chilled rosé in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen.
Your purchase helps support Create TV and public broadcasting. To shop, click here