Essential Ppin: More Than 700 All-Time Favorites from My Life in Food by Jacques

Description: Essential Ppin by Jacques Pepin Offers such recipes as Onion Soup Lyonnaise-Style; Linguine with Clam Sauce and Vegetables; Grilled Chicken with Tarragon Butter; Five-Peppercorn Steak; Memes Apple Tart; and, Warm Chocolate Fondue Souffle. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD 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 worlds 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; Mémés 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 Jacquess 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 accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin. Notes After more than 60 years as a chef and 26 recipe volumes later, Pepin offers more than 700 of his best French and French accented dishes in what might be considered his opus. Back Cover "Jacques P Author Biography Jacques Pepin is a legendary chef and author of over thirty cookbooks, including A Grandfathers Lessons, Jacques Pepin Heart & Soul in the Kitchen, Essential Pepin, and the New York Times bestselling Jacques Pepin Quick & Simple and Jacques Pepin Art of the Chicken. He has won sixteen James Beard awards and was awarded Frances highest distinction, the Legion of Honor. Jacques has starred in twelve acclaimed PBS cooking series, winning a Daytime Emmy Lifetime Achievement Award. He currently lives in Connecticut. Table of Contents Introduction xi Soups 1 Salads 35 Eggs and Cheese 63 Pasta, Rice, Grains, and Potatoes 87 Breads, Sandwiches, and Pizzas 125 Shellfish and Fish 149 Poultry and Game 245 Meat 311 Charcuterie and Offal 371 Vegetables and Side Dishes 401 Fruit Desserts 469 Puddings, Sweet Souffl Review "One of the great cookbook masters of the world, Pepin has published 26 volumes of recipes (including one with Julia Child) In this, which might be considered his opus, he offers more than 700 of his best French and French-accented dishes from decades of cooking and teaching" (Publishers Weekly (Starred Review)" Review Quote "... simple without being dumbed down; approachable yet still adventurous ... Whether hes explaining how to make Escoffier quenelles with mushroom sauce, black sea bass gravlax...or tarte tatin, [Pepin] makes it seem doable and shares tidbits of wisdom to boost confidence and kitchen knowledge... For serious cooks and beginners alike, this is an instant classic that would enhance almost any collection." - Publishers Weekly , starred"Jacques Pepin has been a constant inspiration to me. This book is a distillation of the very best of his creations, showing both the remarkable breadth of his cooking and the beautiful continuity of his dishes over the past sixty years. He makes food the way it should be made: Simple, seasonally ripe, pure, and impossible to resist." Alice Waters"Jacques Pepin is The Master. The undisputed authority on . . . well, just about everything relating to food. If Jacques Pepin tells you this is the way to make an omelet or to roast a chicken, then for me, the matter is settled. As with all his works, this is a vital, essential volume that should live in your kitchen forever. Nobody knows more or does it better." Anthony Bourdain" If theres a best of the best in cookbooks, this is it --a lifetime of greatest hits from our favorite ambassador of French cuisine. These recipes are more than just mouthwatering; they are as lively, unpretentious, and appealing as the man behind them , reminding us (as if we needed reminding) why we fell in love with French food, and with Jacques Pepin, in the first place. An essential collection from an essential chef." Dan Barber"Jacques Pepin is a true artist and a masterful one at that. His commitment to excellence and dedication to quality education are evident throughout his storied career. Essential Pepin reflects his incredible body of work in what feels like an important literary achievement , and we, his pupils, are ever so fortunate to benefit from the breadth of knowledge within its pages. I often find that with Jacques Pepin, whether in print or on television, I walk away from my time with him having learned a little something more, and I feel a bit richer for that." Lidia Bastianich Excerpt from Book Tomato Chowder with Mollet Eggs and Croutons Serves 4 A French favorite, mollet (moll-ay) eggs are similar to poached eggs in texture, with runny yolks and soft whites. The eggs are cooked in their shells in barely boiling water for about 6 minutes, then thoroughly cooled and carefully shelled. This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water. 2 tablespoons olive oil 1 medium onion, coarsely chopped (1 1/4 cups) 6 scallions, trimmed (leaving some green) and chopped (3/4 cup) 1 carrot, peeled and coarsely chopped (1/2 cup) 3 garlic cloves, crushed and chopped 2 tablespoons all-purpose flour 3 cups homemade chicken stock (page 612) or low-salt canned chicken broth 12 ounces cherry tomatoes 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper 1 teaspoon dried thyme 1/4 teaspoon dried sage 1 28-ounce can plum tomatoes GARNISHES 4 slices country-style bread, preferably stale, for croutons 2 teaspoons olive oil 1 small garlic clove 4 large eggs 1/4 cup grated Gruy Details ISBN0547232799 Author Jacques Pepin Language English ISBN-10 0547232799 ISBN-13 9780547232799 Media Book Format Hardcover Illustrations Yes Short Title ESSENTIAL PEPIN W/DVD Year 2011 Residence Madison, CT, US Birth 1958 Subtitle More Than 700 All-Time Favorites from My Life in Food Imprint Houghton Mifflin Harcourt Publishing Company Place of Publication Boston Country of Publication United States US Release Date 2011-10-18 UK Release Date 2011-10-18 Pages 704 Publisher Houghton Mifflin Harcourt Publishing Company Publication Date 2011-10-18 DEWEY 641.5944 Audience General AU Release Date 2011-09-30 NZ Release Date 2011-09-30 Imprint US Harvest Publisher US HarperCollins We've got this At The Nile, if you're looking for it, we've got it. 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