Today's gourmet II: light and healthy cooking for the '90s

Front Cover
KQED, 1992 - Cooking - 177 pages
This newest offering from Pepin promotes the light, health-conscious approach to classic cooking that has become his trademark. The delicious dishes range from appetizers to desserts, including Lobster in Artichoke Bottoms; Tuna Steak au Poivre; Chicken in Coriander Sauce; Red Pepper Pasta with Walnuts; Spinach, Ham, and Parmesan Souffle; and more. 16 color photos; line drawings.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

FIRST COURSES
17
MAIN COURSES
71
ACCOMPANIMENTS
107
DESSERTS
127
MISCELLANEOUS
157
HEALTH NOTES
167
Copyright

About the author (1992)

Jacques PEpin 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.

Bibliographic information