Essential Pepin More Than 700 All-time Favorites from My Life in Food (Hardcover)
|Author: Jacques Pepin|
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CONDITION: Brand New
500 to 700 recipes revised and updated from out of print books and new recipes created for this book, pluse 300 line illustrations by the author.
From the Publisher:
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a master of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding fussy techniques. ||Now, in a book that culminates his life in cooking, the master simplifier winnows his favorite recipes from the thousands he has created, streamlining them even further. They range from an onion soup he enjoyed as a young chef bar-crawling in Paris to an apple crumble, his effortless marriage of a French tart and an American pie.||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 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. For Jacques's ever-growing legions of fans, this truly is the essential Pépin.
Jacques Pepin was born near Lyon, France's gastronomic capital, in Bourg-en-Bresse, where he helped out in his parents' restaurant. At 13, he became an apprentice at the Grand H?tel de L'Europe in his hometown, then worked in Paris at the Meurice and the Plaza-Ath?n?e. Before moving to the U.S. in 1959, he also served as personal chef to three French heads of state, including Charles De Gaulle. In New York, he worked at the legendary Le Pavillon before he became director of research for the Howard Johnson chain--a job that did nothing to diminish his enthusiasm for fine French cuisine. A well-known radio and television personality and the author of many popular and influential cookbooks, Pepin has also been the Dean of Special Programs at the The French Culinary Institute and has taught at Boston University. He is a founder of the American Institute of Wine and Food and is on the board of trustees of the James Beard Foundation. In addition to his culinary interests, he also has an M.A. in 18th-century French literature from Columbia. He has lived for many years in Madison, Connecticut, with his wife and children.