One of the great cookbook masters of the world, Pepin has published 26 volumes of recipes (including one with Julia Child). In this, which might be considered his opus, he offers more than 700 of his best French and French-accented dishes from decades of cooking and teaching. They're simple without being dumbed down; approachable yet still adventurous. Whether he's explaining how to make Escoffier quenelles with mushroom sauce; black sea bass gravlax; chicken livers sautéed with vinegar; duck cassoulet; artichoke hearts with tarragon and mushrooms; or tarte tatin, he makes it seem doable and shares tidbits of wisdom to boost confidence and kitchen knowledge. His head notes are brief but informative, warm but not cloying. Pepin's own line drawings accompany the recipes, and they are, appropriately, at once homey and sophisticated. A DVD teaching a variety of cooking techniques accompanies the book, promising to make even the more challenging recipes less intimidating. For serious cooks and beginners alike, this is an instant classic that would enhance almost any collection. (Oct.)
Here is the thing about Jacques: His recipes work. He came up through the French restaurant apprenticeship culture, using his fingers to test whether grilled foods were done. He cooked for Charles de Gaulle. He supposedly turned down the White House chef job under Kennedy and ended up working for Howard Johnson. He is a pro, he handles a knife like nobody else, and his recipes span decades and styles but are always practical and well written. If you do not have any of his books (or if you know someone who doesn't), this would be an excellent place to start. It is not a coffee table book, to be sure, but it gives the gift of Jacques, one of the great gifts France has bestowed upon this provincial nation.
Founder and Editor, America's Test Kitchen
"A must-have for any cookbook fan."
Edward Ash Millby for USA Today
"...simple without being dumbed down; approachable yet still adventurous ... Whether he's explaining how to make Escoffier quenelles with mushroom sauce, black sea bass gravlax...or tarte tatin, [Pepin] makes it seem doable and shares tidbits of wisdom to boost confidence and kitchen knowledge... For serious cooks and beginners alike, this is an instant classic that would enhance almost any collection."
-Publishers Weekly, starred
"Jacques Pépin has been a constant inspiration to me. This book is a distillation of the very best of his creations, showing both the remarkable breadth of his cooking and the beautiful continuity of his dishes over the past sixty years. He makes food the way it should be made: Simple, seasonally ripe, pure, and impossible to resist."
"Jacques Pepin is The Master. The undisputed authority on . . . well, just about everything relating to food. If Jacques Pepin tells you this is the way to make an omelet — or to roast a chicken, then for me, the matter is settled. As with all his works, this is a vital, essential volume that should live in your kitchen forever. Nobody knows more or does it better."
"If there's a 'best of the best' in cookbooks, this is it a lifetime of greatest hits from our favorite ambassador of French cuisine. These recipes are more than just mouthwatering; they are as lively, unpretentious, and appealing as the man behind them , reminding us (as if we needed reminding) why we fell in love with French food, and with Jacques Pépin, in the first place. An essential collection from an essential chef."
"Jacques Pepin is a true artist and a masterful one at that. His commitment to excellence and dedication to quality education are evident throughout his storied career. Essential Pepin reflects his incredible body of work in what feels like an important literary achievement , and we, his pupils, are ever so fortunate to benefit from the breadth of knowledge within its pages. I often find that with Jacques Pepin, whether in print or on television, I walk away from my time with him having learned a little something more, and I feel a bit richer for that."
Pépin's 26th cookbook is a companion volume to his new TV series of the same title. In a hefty tome that represents more than 60 years of cooking know-how, the revered French chef shares simple-yet-sophisticated favorites, updated for modern kitchens and diets. Pépin balances classics, like Roast Chicken, with such distinctive fare as Fried Roe with Garlic and Parsley. This versatile collection provides enough variety for everyday use. Readers who prefer practical cooking bibles to glossy pictorials will appreciate the book's minimal narrative and Pépin's decorative illustrations in lieu of photos. Visual learners can look to the TV show or the included DVD of techniques for additional guidance. [Twelve-city tour; see Prepub Alert, 4/18/11.]
The world-famous chef returns withmore than 700 handpicked recipes retooled for the vicissitudes of today's kitchen and garnered from more than 60 years of experience.
Pepin's latest (Jacques Pepin More Fast Food My Way, 2008, etc.)reflects the insouciant grandeur of a man whose phenomenal influence and success in modern cooking can hardly be exaggerated: the author of 18 bestselling books; winner of an Emmy Award for his syndicated PBS series; recipient of the Légion d'Honneur; etc. Yet he miraculously manages to convey with freshness and excitement his life's passion to equip home cooks of every stripe with something to please every palate. Soups, salads, puddings, soufflés and crepes are all on display, as well as recipes for charcuterie and offal in addition to standard fare like poultry and game. The author organizes this wealth of information into a harmonious and fascinating read. Pepin's roots run deep and true, and he fittingly closes with a recipe for Mulled Wine and a tribute to his boyhood home: "On cold winter nights, this is the drink of choice for farmers in the Beaujolais area of Burgundy, where I come from."
Showcases a lifetime of remarkable achievements by the ambassador of French cuisine.
…showcases a lifetime's worth of [Pepin's] cooking…Though the base is French home cooking, this is an omnibus cooking encyclopedia.
The New York Times Book Review