Jacques Pépin More Fast Food My Way

Front Cover
Houghton Mifflin Company, 2008 - Cooking - 241 pages
5 Reviews
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)

Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)

Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)

What people are saying - Write a review

User ratings

5 stars
2
4 stars
2
3 stars
0
2 stars
1
1 star
0

Review: Jacques Pépin More Fast Food My Way

User Review  - Robert - Goodreads

Jacques Pepin is a true national treasure. He is more than a master chef and more than a TV personality. At the very heart of it, he is a teacher. He educates more than entertains. The real delight in ... Read full review

Review: Jacques Pépin More Fast Food My Way

User Review  - Carol - Goodreads

Very nice. Lovely color plates. I have watched him do some of these recipes on Create TV (part of PBS.org) Read full review

About the author (2008)

Jacques Pépin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pépin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.

Bibliographic information