Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
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I have made this recipe numerous times, delicious. Jacques is my favorite for fool proof, sort of easy, recipes. I have many of his books and highly reccommend Essential Pepin for recipes you will use over and over.
Eggs and Cheese
Pasta Rice Grains and Potatoes
Breads Sandwiches and Pizzas
Shellfish and Fish
Poultry and Game
Charcuterie and Offal
Puddings Sweet Souffleés and Crepes
Cakes Cookies and Candies
Tarts Pies and Pastries
Vegetables and Side Dishes
½ cup ½ teaspoon ½-inch pieces ¼ cup 1½ tablespoons ¾ cup 30 minutes all-purpose flour baking bay leaves bowl bread bring cake canola oil carrots cheese chives cloves coarsely chopped cook cookie sheet cover cup water cut into ½-inch dough Drain dried fillets finely chopped fish flavor food processor freshly ground black garlic garlic cloves garnish grill ground black pepper herbes de Provence herbs high heat inches large egg leaves lemon juice Let cool liquid meat mixture mushrooms olive oil onion ounces parsley pastry peeled plastic wrap plates platter potatoes Preheat the oven reduce the heat refrigerate Remove roast salad salt ¼ teaspoon salt and pepper sauce saucepan sausage sauté scallions Serves shallots side skillet skin slices soufflé soup spinach spoon Sprinkle stir sugar Tabasco sauce tablespoons tablespoons olive oil tablespoons unsalted butter tarragon teaspoon freshly ground teaspoon salt thyme tomatoes trimmed vegetables vinegar whisk