Jacques Pepin Book order

"Master chef Jacques Pépin shares his expert insights on cooking economically at home in Jacques Pépin Cooking My Way. Learn how to save money, time, and effort in the kitchen with over 150 delicious recipes"--

From legendary chef Jacques Pépin, a complete teaching cookbook on his favorite ingredients, the chicken and the egg, with 60 to 75 recipes, techniques, The Apprentice-esque stories, with his beloved illustrations and artwork Chicken may not be a fancy or extravagant ingredient, but for master chef Jacques Pépin, it is one of the most symbolic. In this beautifully illustrated cookbook-cum-memoir, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turn them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career--cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK's White House Chef for Howard Johnson's, and appearing on television alongside food-world revolutionaries like Julia Child. Throughout are Jacques' favorite chicken and egg recipes, loosely relayed as if he were divulging them over a dinner table, as well as his remarkable paintings of the bird. This unique little book is the next best thing to a visit to Jacques's home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfectly roast chicken.

From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes The legendary 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.

In this captivating memoir, republished in a beautiful new edition with French flaps and a foreword by Anthony Bourdain to celebrate his 80th birthday, Jacques Pépin tells the story of his rise from a frightened apprentice in Old World French kitchens to a superstar who taught millions of Americans how to cook. We see young Jacques first as a homesick six-year-old boy in war-ravaged France. Working his way up the ladder in the feudal system of France's most famous restaurants, he becomes Charles de Gaulle's personal chef. When he comes to the America, he falls in with the leaders of the country's food revolution: Julia Child, Craig Claiborne, and James Beard. Jacques proves himself to be a master of reinvention, turning down a job as John F. Kennedy's chef to develop recipes for Howard Johnson's and, after a near-fatal car accident, switching careers to become a charismatic TV celebrity. The book includes forty of Jacques's all-time favorite recipes and dozens of photographs from his private collection.

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin?s 1978 and 1979 archetypal works La Méthode and La Technique,Jacques Pépin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.

Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast.

Julia Child and Jacques Pepin demonstrate different cooking techniques, offer advice on creating the most delicious dishes, and describe how to create different recipes

When Charlie van Over makes bread, he defies classic baking rules: no yeast proofing, cold water instead of warm, and a quick food processor mix instead of hand kneading. He allows the dough to rise in a cool spot, yielding perfect baguettes with a crusty exterior, light brioche with buttery crusts, chewy bagels, rich walnut loaves, and homey cherry babka. This innovative technique emerged by chance during a party for Carl Sontheimer, the Cuisinart founder, leading Charlie to experiment and develop a foolproof method for perfect bread every time. Charlie's approach is hands-off; once the dough is mixed, there's no need for kneading. Simply let it rise at room temperature to enhance flavors, and if you need to step out, refrigerate the dough until you're ready. This method allows anyone to create wonderful bread without the commitment of traditional baking. After mastering the basics, the options are limitless—fougasse, ciabatta, semolina bread, pizza, and more. Charlie also shares how to adapt any recipe to his method. The book includes over sixty easy-to-follow recipes, step-by-step photos, troubleshooting tips for your food processor, and delicious ways to use bread in other dishes. As Jacques Pépin notes, following Charlie's method ensures you'll never be without good bread again.

World-famous chef Jacques Pepin presents a selection of over two hundred healthy recipes. Included are lighter versions of favourite recipes, and low-fat menu plans for every occasion.

Master chef Jacques Pepin offers nearly 250 recipes for easy, elegant dishes that don't require major time or attention. Includes recipes for hardy, one-pot dishes, homemade stples and salad dressings in bulk, great desserts, fabulous pizzas, and truly creative ideas for leftovers in the best French style. Illustrated.