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

Overview

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 ...
See more details below
Available through our Marketplace sellers.
Other sellers (Paperback)
  • All (20) from $1.99   
  • New (5) from $5.80   
  • Used (15) from $1.99   
Close
Sort by
Page 1 of 1
Showing 1 – 3 of 5
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$5.80
Seller since 2011

Feedback rating:

(36)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
2001 Paperback New Mint! !

Ships from: Windsor, CT

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$5.87
Seller since 2014

Feedback rating:

(512)

Condition: New
2001 Paperback New

Ships from: san francisco, CA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$58.77
Seller since 2008

Feedback rating:

(215)

Condition: New

Ships from: Chicago, IL

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing 1 – 3 of 5
Close
Sort by
Sending request ...

Overview

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.
Read More Show Less

Product Details

  • ISBN-13: 9780060936921
  • Publisher: HarperCollins Publishers
  • Publication date: 10/1/2001
  • Edition description: Reprint
  • Pages: 288
  • Product dimensions: 6.90 (w) x 9.10 (h) x 0.80 (d)

Meet the Author

Jacques Pepin

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.

Read More Show Less

Read an Excerpt

Ricotta Cheese Wonton Ravioli



I follow the same procedure here as I did with the Shrimp Wonton Ravioli, but fill the ravioli with a ricotta cheese mixture and serve them with a light dressing-like sauce. These make an excellent first course.

Cheese Filling

1 cup ricotta cheese (8 ounces)

1 egg

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped parsley

24 wonton wrappers, 3 inches square

Sauce

2 tablespoons extra-virgin olive oil

2 teaspoons lemon juice

1/8 teaspoon freshly ground black pepper

1/8 teaspoon salt

2 tablespoons fresh or frozen homemade chicken stock (see Basic Chicken Stock, page 48) or canned chicken broth

Mix the ricotta, egg, Parmesan, salt, pepper, and parsley together in a bowl.

Lay 12 of the wonton wrappers out on a flat work surface, and wet them lightly around the edges by brushing with a little water. Divide the cheese mixture among the wrappers, mounding approximately 1 tablespoon in the center of each. Cover with the remaining wrappers, aligning them with the squares beneath, and press gently around the edges to seal.

Bring 3 to 4 quarts of water to a strong boil in a large saucepan. Carefully place the filled wontons in the boiling water, moving them gently at first so they don't stick to the bottom ofthe pan. After a minute or so they will float to the top. Continue boiling gently for about 5 minutes.

Meanwhile, combine the olive oil, lemon juice, pepper, salt, and chicken stock in a bowl, and stir well.

Drain the ravioli and serve three per person, with a little sauce drizzled on top.

Note: The ravioli can be filled and cooked ahead of time; after draining them, submerge in a bowl of cold water to stop the cooking. Then drain again, and set aside in a single layer. Reheat in a microwave oven, or very quickly in boiling water, just before serving with the sauce.

It only takes a minute to prepare the delicious dressing-like sauce that is served with these ravioli.

4 servings




Veal Chops in Cognac and Mushroom Sauce



Composed of veal chops from the center loin in a rich sauce of cream and mushrooms, this dish is ideal for a special occasion dinner. Although the chops are best prepared at the last moment, if you are careful not to overcook them, they can be cooked a few hours ahead and coated with the sauce. Reheat at the last minute in a microwave oven or on top of the stove for 3 to 4 minutes, just until the dish is heated through.

4 center-cut veal chops (10 to 12 ounces each), about 11/4 inches thick

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

3 or 4 shallots, chopped (1/2 cup)

8 ounces mushrooms, sliced (about 31/2 cups)

1 tablespoon cognac

2/3 cup heavy cream

1/4 cup shredded basil leaves, for garnish

Sprinkle the chops with 1/4 teaspoon each of the salt and pepper. Heat the butter in a heavy skillet or saucepan, and when it is hot, add the chops. Sauté, uncovered, over medium to high heat for 5 minutes, until nicely browned. Turn, cover, reduce the heat to low, and cook for 5 minutes on the other side. (At this point they should be medium-rare.) Place the chops on a serving platter and set it aside in a warm place while you make the sauce.

Add the shallots to the drippings in the pan, and sauté for about 30 seconds. Then add the mushrooms and cognac, and sauté for about 1 minute. Add the cream and simmer for about 1 minute longer. Stir in the remainder of the salt and pepper. Pour the sauce over the chops, sprinkle with the basil, and serve immediately.

If it's more convenient, cook the chops ahead and just re-warm them at serving time.

4 servings

The Short-Cut Cook. Copyright © by Jacques Pepin. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)