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.

For more than fifty years, Jacques Pepin has chronicled his menus for parties for friends, birthdays, anniversaries, and holidays in handsome hand- illustrated books.

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.

This compelling new account looks back to the early twentieth-century origins and subsequent development of HIV/AIDS before 1981. číst celé

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 his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for forty-five seconds instead of kneading it by hand. He lets the dough rise in a cool place. The results? Perfect crusty-on-the-outside baguettes with texture, taste, and aroma. Light brioche with buttery crisp crusts and fluffy, saffron interiors. Chewy bagels with hardy, smooth crusts. A rich walnut loaf studded with nuts and scented with the full flavor of whole wheat. A homey cherry babka with a crunchy cinnamon sugar topping. How is this possible?Like many inventors, Charlie came across his technique by accident. At a party for Carl Sontheimer, founder of Cuisinart, the company that first introduced the food processor to American home cooks, it was suggested to Charlie that he mix his dough in a food processor. Thus began several years of experimentation and, finally, a foolproof method for making perfect bread every time.Now you can re-create Charlie van Over's great bread for yourself. And what's even more amazing is that Charlie's is a hands-off, rather than a hands-on, method. Once the dough is mixed in the food processor, there's no kneading. Just place it in a bowl at room temperature to allow the flavors to develop. Have to run out suddenly for a few hours? No problem. Just put the dough in the refrigerator until you're ready. You won't have to keep baker's hours or become a professional to make wonderful bread at home.Once you've mastered the basic technique, the possibilities are endless. Fougasse, Ciabatta, Semolina Bread, pizza, Danish Twists, and even sourdough Olive Rosemary Bread and Idaho Potato Rolls. Have a favorite bread? Charlie even explains how to convert any recipe to The Best Bread Ever method.The Best Bread Ever provides easy-to-follow instructions for more than sixty breads, step-by-step photographs, helpful advice for troubleshooting your food processor, rich color photographs of Charlie's bread, and recipes for using bread in bread puddings, soups, and other dishes. As Jacques Pépin says in his foreword, "Get your ingredients and equipment together and follow Charlie's remarkable method. You will never be without good bread again."