The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort

Front Cover
Harper Collins, Oct 9, 2001 - Cooking - 288 pages
1 Review
Jacques PÉpin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.
  • Make crackers by spritzing wonton wrappers with oil and bake until golden.
  • Use frozen butternut squash for quick soup.
  • Freeze salmon and cream cheese appetizer rollups for easy slicing.
  • Prepare cheese straws appetizers with frozen puff pastry.
  • Need an elegant entrÉe in record time?
    SautÉ pork cutlets with prunes and steak sauce.
  • Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak
  • Mix melted chocolate with whipped cream for quick chocolate mousse.
  • Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.
  

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Review: The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort

User Review  - Cheryl Schibley - Goodreads

No pictures of delicious looking food in this Jacques Pepin cookbook but of the few recipes I've made so far - they were good. Read full review

Contents

INTRODUCTION
11
BASICS
21
APPETIZERS AND FIRST COURSES
31
SOUPS
47
BREADS PIZZA AND HOT SANDWICHES
69
SALADS
95
PASTA AND RICE
111
SHELLFISH AND FISH
127
POULTRY AND MEAT
161
VEGETABLES
201
DESSERTS
241
INDEX
269
Copyright

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About the author (2001)

Jacques PÉpin is the celebrated host of award-winning cooking shows on national public television, master chef, food columnist, cooking teacher, and author of nineteen cookbooks. Jacques is the dean of special programs at the French Culinary Institute in Manhattan and an adjunct faculty member at Boston University.

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